Ingredients
2 tablespoons vegetable oil
4 cups broccoli florets
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1 sweet red pepper, cut into strips
1 (8 ounce) can sliced water chestnuts, drained
Directions
In a skillet, heat oil over high, Stir-fry broccoli, ginger and garlic until broccoli is crisp-tender, about 2 minutes. Add red pepper and water chestnuts; stir-fry just until heated through, about 1 minute. Serve immediately.
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4/30/2011
Baked Lemon Pudding recipe.
Ingredients
1/4 teaspoon baking powder
1/8 teaspoon salt
2 eggs, separated
3 tablespoons lemon juice
2 tablespoons butter or margarine, melted
1 1/2 teaspoons grated lemon peel
confectioners' sugar
Directions
In a mixing bowl, combine 1/3 cup sugar, baking powder and salt. In another mixing bowl, beat egg yolks; add milk, lemon juice, butter and lemon peel. Add to the dry ingredients; mix well. Beat egg whites until soft peaks form; gradually add remaining sugar, beating until stiff peaks form. Fold into lemon mixture.
Pour into a lightly greased 1-1/2-qt. baking dish. Place in a large baking pan. Add 1 in. of hot water to larger pan. Bake, uncovered, at 350 degrees F for 45-50 minutes or until lightly browned. Serve warm or chilled. Dust with confectioners' sugar if desired.
1/4 teaspoon baking powder
1/8 teaspoon salt
2 eggs, separated
3 tablespoons lemon juice
2 tablespoons butter or margarine, melted
1 1/2 teaspoons grated lemon peel
confectioners' sugar
Directions
In a mixing bowl, combine 1/3 cup sugar, baking powder and salt. In another mixing bowl, beat egg yolks; add milk, lemon juice, butter and lemon peel. Add to the dry ingredients; mix well. Beat egg whites until soft peaks form; gradually add remaining sugar, beating until stiff peaks form. Fold into lemon mixture.
Pour into a lightly greased 1-1/2-qt. baking dish. Place in a large baking pan. Add 1 in. of hot water to larger pan. Bake, uncovered, at 350 degrees F for 45-50 minutes or until lightly browned. Serve warm or chilled. Dust with confectioners' sugar if desired.
Buckwheat and Bacon Side Dish recipe.
Ingredients
1 teaspoon olive oil
2 shallots, finely chopped
1 clove garlic, minced
2 bacon strips, chopped
1/4 cup uncooked medium roasted buckwheat groats
3/4 cup chicken stock
1/3 cup coarsely chopped flat-leaf parsley
salt and coarsely ground pepper to taste
Directions
Heat the olive oil in a saucepan over medium heat. Stir in the shallots and garlic; cook until softened and light brown. Add the bacon pieces and buckwheat; cook and stir until the buckwheat turns orangeish brown, about 5 minutes.
Add the stock and bring to a boil over medium-high heat. Reduce the heat to low and simmer gently until the liquid is absorbed and the buckwheat is tender,13 to 15 minutes. Toss with the parsley, and season to taste with salt and pepper. Serve immediately.
1 teaspoon olive oil
2 shallots, finely chopped
1 clove garlic, minced
2 bacon strips, chopped
1/4 cup uncooked medium roasted buckwheat groats
3/4 cup chicken stock
1/3 cup coarsely chopped flat-leaf parsley
salt and coarsely ground pepper to taste
Directions
Heat the olive oil in a saucepan over medium heat. Stir in the shallots and garlic; cook until softened and light brown. Add the bacon pieces and buckwheat; cook and stir until the buckwheat turns orangeish brown, about 5 minutes.
Add the stock and bring to a boil over medium-high heat. Reduce the heat to low and simmer gently until the liquid is absorbed and the buckwheat is tender,13 to 15 minutes. Toss with the parsley, and season to taste with salt and pepper. Serve immediately.
Alpine Burgers recipe.
Ingredients
3/4 cup sweet onions
1/2 cup fresh mushrooms
1/4 teaspoon bottled minced garlic
1 Morningstar Farms� Grillers� Original
1 teaspoon brown mustard or Dijon mustard
1 slice multigrain or whole-wheat bread
1/3 cup baby arugula
1 tablespoon Gruyere cheese or Swiss cheese
Directions
In large nonstick skillet coated with cooking spray, cook onions, covered, over medium-low heat for 16 to 20 minutes or until onions are very tender, stirring occasionally. Stir in mushrooms and garlic. Cook over medium heat, covered, for 4 to 6 minutes or until onions begin to brown and mushrooms are tender, stirring occasionally. Remove from heat.
Meanwhile, cook veggie burger according to package directions.
Spread mustard on one side of bread slice. Top with arugula (if desired). Place burger on arugula. Spoon onion mixture over burger. Sprinkle with cheese. Let stand for 1 to 2 minutes or until cheese melts. Serve immediately.
3/4 cup sweet onions
1/2 cup fresh mushrooms
1/4 teaspoon bottled minced garlic
1 Morningstar Farms� Grillers� Original
1 teaspoon brown mustard or Dijon mustard
1 slice multigrain or whole-wheat bread
1/3 cup baby arugula
1 tablespoon Gruyere cheese or Swiss cheese
Directions
In large nonstick skillet coated with cooking spray, cook onions, covered, over medium-low heat for 16 to 20 minutes or until onions are very tender, stirring occasionally. Stir in mushrooms and garlic. Cook over medium heat, covered, for 4 to 6 minutes or until onions begin to brown and mushrooms are tender, stirring occasionally. Remove from heat.
Meanwhile, cook veggie burger according to package directions.
Spread mustard on one side of bread slice. Top with arugula (if desired). Place burger on arugula. Spoon onion mixture over burger. Sprinkle with cheese. Let stand for 1 to 2 minutes or until cheese melts. Serve immediately.
Bacon Squash Saute recipe.
Ingredients
6 bacon strips, diced
2 small zucchini, cut into 1/4 inch slices
2 small yellow summer squash, cut into 1/4 inch slices
1 medium onion, thinly sliced
Directions
In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute the zucchini, yellow squash and onion for 6-8 minutes or until crisp-tender. Sprinkle with bacon.
6 bacon strips, diced
2 small zucchini, cut into 1/4 inch slices
2 small yellow summer squash, cut into 1/4 inch slices
1 medium onion, thinly sliced
Directions
In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute the zucchini, yellow squash and onion for 6-8 minutes or until crisp-tender. Sprinkle with bacon.
Black Bean and Corn Salad recipe.
Ingredients
1 (15 ounce) can black beans, rinsed and drained
4 ounces Monterey Jack cheese, cut into 1/4-inch cubes
1 (8.75 ounce) can whole kernel corn, drained
1/4 cup sliced green onions with tops
3/4 cup thinly sliced celery
1 small sweet red pepper, diced
3/4 cup picante sauce
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1 garlic clove, minced
Directions
Combine all ingredients in a large bowl; mix well. Cover and chill several hours or overnight.
1 (15 ounce) can black beans, rinsed and drained
4 ounces Monterey Jack cheese, cut into 1/4-inch cubes
1 (8.75 ounce) can whole kernel corn, drained
1/4 cup sliced green onions with tops
3/4 cup thinly sliced celery
1 small sweet red pepper, diced
3/4 cup picante sauce
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1 garlic clove, minced
Directions
Combine all ingredients in a large bowl; mix well. Cover and chill several hours or overnight.
Blueberry Flax Pancakes recipe.
Ingredients
1 1/2 cups dry pancake mix
1/2 cup flax seed meal
1 cup skim milk
1 cup fresh or thawed frozen blueberries
Directions
Set a nonstick skillet over medium heat.
In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened.
Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.
1 1/2 cups dry pancake mix
1/2 cup flax seed meal
1 cup skim milk
1 cup fresh or thawed frozen blueberries
Directions
Set a nonstick skillet over medium heat.
In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened.
Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.
Baked Buffalo Chicken Strips recipe.
Ingredients
2 cups low-fat buttermilk
1/2 cup hot pepper sauce (such as Frank's RedHot�)
2 skinless, boneless chicken breast halves, cut into strips
1 (8 ounce) package panko bread crumbs
1 cup liquid egg substitute (such as Egg Beaters�)
cooking spray
1 dash hot pepper sauce (such as Frank's RedHot�), or to taste
Directions
Whisk together the buttermilk and 1/2 cup hot pepper sauce in a bowl, and pour into a resealable plastic bag. Add the chicken breast strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet; set aside. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
Place the panko bread crumbs and egg substitute in separate dishes. Gently press the chicken into the bread crumbs to coat and shake off the excess. Dip into the beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange the breaded chicken on the prepared baking sheet. Spray chicken strips lightly with cooking spray.
Bake in the preheated oven for 10 minutes, then gently flip the chicken strips and spray with cooking spray again. Continue baking the chicken until golden brown and no longer pink in the center, about 10 minutes more. Add a dash more of the hot pepper sauce, a return to oven. Bake until the sauce dries, about 5 minutes.
2 cups low-fat buttermilk
1/2 cup hot pepper sauce (such as Frank's RedHot�)
2 skinless, boneless chicken breast halves, cut into strips
1 (8 ounce) package panko bread crumbs
1 cup liquid egg substitute (such as Egg Beaters�)
cooking spray
1 dash hot pepper sauce (such as Frank's RedHot�), or to taste
Directions
Whisk together the buttermilk and 1/2 cup hot pepper sauce in a bowl, and pour into a resealable plastic bag. Add the chicken breast strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet; set aside. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
Place the panko bread crumbs and egg substitute in separate dishes. Gently press the chicken into the bread crumbs to coat and shake off the excess. Dip into the beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange the breaded chicken on the prepared baking sheet. Spray chicken strips lightly with cooking spray.
Bake in the preheated oven for 10 minutes, then gently flip the chicken strips and spray with cooking spray again. Continue baking the chicken until golden brown and no longer pink in the center, about 10 minutes more. Add a dash more of the hot pepper sauce, a return to oven. Bake until the sauce dries, about 5 minutes.
Blended Berry Pancakes recipe.
Ingredients
1 cup pancake mix
3/4 cup water
10 whole frozen strawberries
1/2 cup frozen blueberries
1 teaspoon brown sugar, or to taste (optional)
Directions
Preheat a pancake griddle to medium heat. Whisk together the pancake mix and water in a bowl.
Place the still-frozen strawberries into a blender, and pulse several times to break the berries up into small pieces. Mix the chopped strawberries and the frozen blueberries into the batter until the fruit is well distributed.
Grease the griddle with butter, and pour about 1/4 cup of batter per pancake onto the griddle. Allow the bottom side to brown and the batter to form air holes; sprinkle the uncooked side with brown sugar, if desired, and flip to brown the other side.
1 cup pancake mix
3/4 cup water
10 whole frozen strawberries
1/2 cup frozen blueberries
1 teaspoon brown sugar, or to taste (optional)
Directions
Preheat a pancake griddle to medium heat. Whisk together the pancake mix and water in a bowl.
Place the still-frozen strawberries into a blender, and pulse several times to break the berries up into small pieces. Mix the chopped strawberries and the frozen blueberries into the batter until the fruit is well distributed.
Grease the griddle with butter, and pour about 1/4 cup of batter per pancake onto the griddle. Allow the bottom side to brown and the batter to form air holes; sprinkle the uncooked side with brown sugar, if desired, and flip to brown the other side.
Brown Sugar Shortbread recipe.
Ingredients
1 cup butter (no substitutes), softened
1/2 cup packed brown sugar
2 1/4 cups all-purpose flour
Directions
In a mixing bowl, cream butter and sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in. thick rectangle measuring 11 -in. x 8 in. Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. Bake at 300 degrees F for 25 minutes or until bottom begins to brown. Cool for 5 minutes; remove to a wire rack to cool completely.
1 cup butter (no substitutes), softened
1/2 cup packed brown sugar
2 1/4 cups all-purpose flour
Directions
In a mixing bowl, cream butter and sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in. thick rectangle measuring 11 -in. x 8 in. Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. Bake at 300 degrees F for 25 minutes or until bottom begins to brown. Cool for 5 minutes; remove to a wire rack to cool completely.
Antipasto Skewers recipe.
Ingredients
10 ounces Havarti cheese, cubed
2 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon fresh parsley, chopped
salt and pepper to taste
1 (6 ounce) jar mushroom caps, drained
6 slices cocktail rye bread, quartered
Directions
Mix garlic, olive oil, parsley, salt, and pepper together in a medium bowl. Toss in mushrooms, and allow to marinate for 20 minutes.
Thread one piece each, bread, mushroom, and havarti onto cocktail toothpicks or small skewers. Arrange on a platter, drizzle with remaining marinade, and serve.
10 ounces Havarti cheese, cubed
2 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon fresh parsley, chopped
salt and pepper to taste
1 (6 ounce) jar mushroom caps, drained
6 slices cocktail rye bread, quartered
Directions
Mix garlic, olive oil, parsley, salt, and pepper together in a medium bowl. Toss in mushrooms, and allow to marinate for 20 minutes.
Thread one piece each, bread, mushroom, and havarti onto cocktail toothpicks or small skewers. Arrange on a platter, drizzle with remaining marinade, and serve.
Apple-Banana Oatmeal recipe.
Ingredients
1 cup water
1 tablespoon orange juice concentrate
1/2 cup chopped unpeeled tart apple
1/4 cup sliced firm banana
1/4 cup raisins
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
2/3 cup quick-cooking oats
1/4 cup oat bran
brown sugar (optional)
Directions
In a saucepan, combine water, orange juice concentrate, apple, banana, raisins, salt if desired and cinnamon; bring to a boil. Stir in oats and oat bran. Cook for 1-2 minutes, stirring occasionally. Sprinkle with brown sugar if desired.
1 cup water
1 tablespoon orange juice concentrate
1/2 cup chopped unpeeled tart apple
1/4 cup sliced firm banana
1/4 cup raisins
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
2/3 cup quick-cooking oats
1/4 cup oat bran
brown sugar (optional)
Directions
In a saucepan, combine water, orange juice concentrate, apple, banana, raisins, salt if desired and cinnamon; bring to a boil. Stir in oats and oat bran. Cook for 1-2 minutes, stirring occasionally. Sprinkle with brown sugar if desired.
Award Winning Chili recipe.
Ingredients
1 (14.5 ounce) can stewed tomatoes, chopped
1 (6 ounce) can tomato paste
1 carrot, sliced
1 onion, chopped
2 stalks celery, chopped
1/4 cup white wine
1 pinch crushed red pepper flakes
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/3 cup bottled steak sauce
5 slices bacon
1 1/2 pounds ground beef
1 (1.25 ounce) package chili seasoning mix
1 teaspoon ground cumin
1 (15 ounce) can kidney beans, drained
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
Directions
In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
Stir in beans, cilantro and parsley. Heat through and serve.
1 (14.5 ounce) can stewed tomatoes, chopped
1 (6 ounce) can tomato paste
1 carrot, sliced
1 onion, chopped
2 stalks celery, chopped
1/4 cup white wine
1 pinch crushed red pepper flakes
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/3 cup bottled steak sauce
5 slices bacon
1 1/2 pounds ground beef
1 (1.25 ounce) package chili seasoning mix
1 teaspoon ground cumin
1 (15 ounce) can kidney beans, drained
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
Directions
In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
Stir in beans, cilantro and parsley. Heat through and serve.
Beef and Barley Soup II recipe.
Ingredients
2 quarts beef stock
1 cup diced cooked beef
1 (12 ounce) package barley
ground black pepper to taste
Directions
In a large stock pot bring beef stock to a gentle boil. Add beef and barley, reduce to simmer, cover and cook at least 1 hour.
Check the barley, as to how soft it is. You made need to add more beef stock if to much evaporates.
Add ground pepper to taste. Cook until soup reaches desired thickness.
2 quarts beef stock
1 cup diced cooked beef
1 (12 ounce) package barley
ground black pepper to taste
Directions
In a large stock pot bring beef stock to a gentle boil. Add beef and barley, reduce to simmer, cover and cook at least 1 hour.
Check the barley, as to how soft it is. You made need to add more beef stock if to much evaporates.
Add ground pepper to taste. Cook until soup reaches desired thickness.
Better than Grandma's Brownies recipe.
Ingredients
6 (1 ounce) squares unsweetened chocolate
3/4 cup butter
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 3/4 cups white sugar
1/2 teaspoon salt
1 1/2 cups chopped walnuts
Directions
Preheat oven to 375 degrees F. Grease and flour a 9x13 inch baking pan.
In double boiler over low heat, melt the chocolate and butter together, stirring frequently until smooth. Remove from heat and let cool.
In a large mixing bowl, mix together eggs, vanilla, salt and sugar. Beat with an electric mixer for 8 to 10 minutes. Slowly pour in chocolate mixture and flour. Stir in the walnuts. Spread batter evenly in the prepared pan
Bake for 17 to 20 minutes in the preheated oven, until the top is crackled. Let cool for 2 hours before cutting into squares.
6 (1 ounce) squares unsweetened chocolate
3/4 cup butter
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 3/4 cups white sugar
1/2 teaspoon salt
1 1/2 cups chopped walnuts
Directions
Preheat oven to 375 degrees F. Grease and flour a 9x13 inch baking pan.
In double boiler over low heat, melt the chocolate and butter together, stirring frequently until smooth. Remove from heat and let cool.
In a large mixing bowl, mix together eggs, vanilla, salt and sugar. Beat with an electric mixer for 8 to 10 minutes. Slowly pour in chocolate mixture and flour. Stir in the walnuts. Spread batter evenly in the prepared pan
Bake for 17 to 20 minutes in the preheated oven, until the top is crackled. Let cool for 2 hours before cutting into squares.
Barbecued Meatballs recipe.
Ingredients
2 pounds ground beef
1 1/2 cups fresh bread crumbs
1/4 cup chopped onion
1/2 cup milk
1 1/2 teaspoons salt
1 (18 ounce) bottle barbecue sauce
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine the beef, bread, onion, milk, salt and eggs. Shape into little meatballs, about 1 inch in size. Place the meatballs into a 9x13 inch baking dish.
Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Pour barbecue sauce over the meatballs and bake for 35 more minutes.
2 pounds ground beef
1 1/2 cups fresh bread crumbs
1/4 cup chopped onion
1/2 cup milk
1 1/2 teaspoons salt
1 (18 ounce) bottle barbecue sauce
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine the beef, bread, onion, milk, salt and eggs. Shape into little meatballs, about 1 inch in size. Place the meatballs into a 9x13 inch baking dish.
Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Pour barbecue sauce over the meatballs and bake for 35 more minutes.
Brandy Butter (Hard Sauce) recipe.
Ingredients
1 1/8 cups unsalted butter, softened
2 cups sifted confectioners' sugar
2 tablespoons orange zest
2 tablespoons orange juice
4 tablespoons brandy
Directions
Place butter, confectioners sugar, orange rind, orange juice, and brandy or cognac into food processor and mix until smooth. Pile sauce into serving bowl and refrigerate. Remove from fridge about one hour before serving.
1 1/8 cups unsalted butter, softened
2 cups sifted confectioners' sugar
2 tablespoons orange zest
2 tablespoons orange juice
4 tablespoons brandy
Directions
Place butter, confectioners sugar, orange rind, orange juice, and brandy or cognac into food processor and mix until smooth. Pile sauce into serving bowl and refrigerate. Remove from fridge about one hour before serving.
Barbecued Round Steak recipe.
Ingredients
2 pounds beef round steak, 1 inch thick, cut into strips
2 tablespoons vegetable oil
1/2 cup tomato juice
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground mustard
1 garlic clove, minced
1/4 teaspoon chili powder
1/4 teaspoon pepper
4 teaspoons cornstarch
2 tablespoons cold water
Hot cooked rice
Directions
In a large skillet, brown beef in oil over medium-high heat; drain. In a bowl, combine the tomato juice, ketchup, water, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over the beef. bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the meat is tender.
Combine cornstarch and cold water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.
2 pounds beef round steak, 1 inch thick, cut into strips
2 tablespoons vegetable oil
1/2 cup tomato juice
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground mustard
1 garlic clove, minced
1/4 teaspoon chili powder
1/4 teaspoon pepper
4 teaspoons cornstarch
2 tablespoons cold water
Hot cooked rice
Directions
In a large skillet, brown beef in oil over medium-high heat; drain. In a bowl, combine the tomato juice, ketchup, water, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over the beef. bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the meat is tender.
Combine cornstarch and cold water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.
Blueberry Buckle recipe.
Ingredients
1/4 cup butter, softened
3/4 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups fresh blueberries
2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter
Directions
In a small mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into greased 9-in. square baking pan.
For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
1/4 cup butter, softened
3/4 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups fresh blueberries
2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter
Directions
In a small mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into greased 9-in. square baking pan.
For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Apricot Chip Cookies recipe.
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.
Avocado and Tomato Salad recipe.
Ingredients
4 large tomatoes, chopped
4 avocados - peeled, pitted and diced
1 red onion, thinly sliced
1/4 teaspoon ground black pepper, or to taste
1 (8 ounce) bottle balsamic vinaigrette salad dressing
Directions
In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.
4 large tomatoes, chopped
4 avocados - peeled, pitted and diced
1 red onion, thinly sliced
1/4 teaspoon ground black pepper, or to taste
1 (8 ounce) bottle balsamic vinaigrette salad dressing
Directions
In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.
Blueberry Chill recipe.
Ingredients
24 vanilla wafers, crushed
1 (8 ounce) package cream cheese, softened
1 cup heavy cream
1/2 cup confectioners' sugar
1 (21 ounce) can blueberry pie filling
Directions
Spread the crushed vanilla wafers evenly into the bottom of a square baking dish. Beat the cream cheese, heavy cream, and confectioners' sugar in a bowl until smooth; spread in a layer over the vanilla wafers. Spread the blueberry pie filling over the cream cheese layer. Freeze at least 2 hours before serving.
24 vanilla wafers, crushed
1 (8 ounce) package cream cheese, softened
1 cup heavy cream
1/2 cup confectioners' sugar
1 (21 ounce) can blueberry pie filling
Directions
Spread the crushed vanilla wafers evenly into the bottom of a square baking dish. Beat the cream cheese, heavy cream, and confectioners' sugar in a bowl until smooth; spread in a layer over the vanilla wafers. Spread the blueberry pie filling over the cream cheese layer. Freeze at least 2 hours before serving.
Blueberry Snow recipe.
Ingredients
1 (10 inch) angel food cake
1 (8 ounce) package cream cheese
1 (16 ounce) package frozen whipped topping, thawed
1 (21 ounce) can blueberry pie filling
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
Directions
Break angel food cake into small pieces, and spread into the bottom of a 9 x 13 inch baking dish.
Mix together confectioners' sugar, cream cheese, vanilla, and milk until smooth. Fold in whipped topping. Pour over cake pieces. Pour blueberries over all. Chill for 4 hours or overnight.
1 (10 inch) angel food cake
1 (8 ounce) package cream cheese
1 (16 ounce) package frozen whipped topping, thawed
1 (21 ounce) can blueberry pie filling
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
Directions
Break angel food cake into small pieces, and spread into the bottom of a 9 x 13 inch baking dish.
Mix together confectioners' sugar, cream cheese, vanilla, and milk until smooth. Fold in whipped topping. Pour over cake pieces. Pour blueberries over all. Chill for 4 hours or overnight.
Baked Corn Beef Hash recipe.
Ingredients
1 tablespoon vegetable oil
1 onion, sliced
1 (14 ounce) can baked beans
1 (12 ounce) can corned beef, chopped
2 tablespoons tomato puree
1 dash Worcestershire sauce
2 cups mashed potatoes
1 cup shredded extra-sharp Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat the vegetable oil in a skillet over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Meanwhile, spread the baked beans in a casserole dish. Toss the corned beef with the tomato puree and Worcestershire sauce in a bowl and sprinkle over the beans. Spread the onions overtop, followed by the mashed potatoes. Finally, sprinkle with the shredded Cheddar cheese.
Bake in preheated oven for 30 minutes until the casserole is hot and bubbly.
1 tablespoon vegetable oil
1 onion, sliced
1 (14 ounce) can baked beans
1 (12 ounce) can corned beef, chopped
2 tablespoons tomato puree
1 dash Worcestershire sauce
2 cups mashed potatoes
1 cup shredded extra-sharp Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat the vegetable oil in a skillet over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Meanwhile, spread the baked beans in a casserole dish. Toss the corned beef with the tomato puree and Worcestershire sauce in a bowl and sprinkle over the beans. Spread the onions overtop, followed by the mashed potatoes. Finally, sprinkle with the shredded Cheddar cheese.
Bake in preheated oven for 30 minutes until the casserole is hot and bubbly.
Banana Layer Cake recipe.
Ingredients
1/2 cup butter, softened
1 1/2 cups white sugar
2 egg yolks
1 teaspoon baking soda
1/3 cup buttermilk
2 cups all-purpose flour
3 large ripe bananas, mashed
1 cup chopped pecans
2 egg whites
1 1/4 cups white sugar
3/4 cup packed brown sugar
1 cup evaporated milk
1/2 cup butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans.
In a large bowl, cream together 1/2 cup butter and 1 1/2 cups sugar until light and fluffy. Beat in the egg yolks one at a time. Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour. Stir in the mashed bananas and pecans.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Spread Caramel Frosting between layers and on top and sides of cooled cake.
To make the Caramel Frosting: In a heavy saucepan, combine 1 1/4 cup sugar, 3/4 cup brown sugar, evaporated milk and 1/2 cup butter. Cook over medium heat, stirring frequently, until mixture reaches softball stage (240 degrees F; 116 degrees C). Remove from heat, and beat until spreading consistency; add additional milk if necessary. Spread immediately on cooled cake.
1/2 cup butter, softened
1 1/2 cups white sugar
2 egg yolks
1 teaspoon baking soda
1/3 cup buttermilk
2 cups all-purpose flour
3 large ripe bananas, mashed
1 cup chopped pecans
2 egg whites
1 1/4 cups white sugar
3/4 cup packed brown sugar
1 cup evaporated milk
1/2 cup butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans.
In a large bowl, cream together 1/2 cup butter and 1 1/2 cups sugar until light and fluffy. Beat in the egg yolks one at a time. Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour. Stir in the mashed bananas and pecans.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Spread Caramel Frosting between layers and on top and sides of cooled cake.
To make the Caramel Frosting: In a heavy saucepan, combine 1 1/4 cup sugar, 3/4 cup brown sugar, evaporated milk and 1/2 cup butter. Cook over medium heat, stirring frequently, until mixture reaches softball stage (240 degrees F; 116 degrees C). Remove from heat, and beat until spreading consistency; add additional milk if necessary. Spread immediately on cooled cake.
Avocado and Lobster Salad recipe.
Ingredients
2 tablespoons butter
1 1/2 cups cooked lobster meat, diced
1 teaspoon seafood seasoning
1 tomato, diced
1/2 avocado, diced
2 cups chopped iceberg lettuce
1/4 cup crumbled feta
Directions
Melt butter in a skillet over medium heat, add lobster, and gently reheat until hot. Season with seafood seasoning, then transfer to a serving dish. Toss with tomato, avocado, and lettuce. Sprinkle with crumbled feta cheese.
2 tablespoons butter
1 1/2 cups cooked lobster meat, diced
1 teaspoon seafood seasoning
1 tomato, diced
1/2 avocado, diced
2 cups chopped iceberg lettuce
1/4 cup crumbled feta
Directions
Melt butter in a skillet over medium heat, add lobster, and gently reheat until hot. Season with seafood seasoning, then transfer to a serving dish. Toss with tomato, avocado, and lettuce. Sprinkle with crumbled feta cheese.
Bread Pretzels recipe.
Ingredients
1 1/2 teaspoons active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
1/2 teaspoon white sugar
1/4 teaspoon salt
2 cups bread flour
1 egg, beaten
2 tablespoons kosher salt
Directions
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine yeast mixture, sugar, salt and 1 cup flour; beat well. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough is formed. Place dough in a lightly oiled bowl, cover, and let rise until doubled in volume.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a cookie sheet.
Turn dough out onto a lightly floured surface and divide into 12 pieces. Roll pieces out into long sticks and form into pretzel shape. Place pretzels on prepared baking sheet. Brush with beaten egg and sprinkle with kosher salt.
Bake in preheated oven for 12 to 15 minutes, until golden brown.
1 1/2 teaspoons active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
1/2 teaspoon white sugar
1/4 teaspoon salt
2 cups bread flour
1 egg, beaten
2 tablespoons kosher salt
Directions
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine yeast mixture, sugar, salt and 1 cup flour; beat well. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough is formed. Place dough in a lightly oiled bowl, cover, and let rise until doubled in volume.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a cookie sheet.
Turn dough out onto a lightly floured surface and divide into 12 pieces. Roll pieces out into long sticks and form into pretzel shape. Place pretzels on prepared baking sheet. Brush with beaten egg and sprinkle with kosher salt.
Bake in preheated oven for 12 to 15 minutes, until golden brown.
Angela's Alfredo Ham recipe.
Ingredients
8 ounces fresh tortellini pasta
1 slice ham
16 ounces frozen green peas
8 ounces fresh mushrooms, sliced
1 1/2 (16 ounce) jars Alfredo-style pasta sauce
Directions
To Cook Tortellini: Add pasta to a large pot of boiling salted water. Let cook for 8 to 10 minutes or until al dente. Drain and set aside.
Heat a skillet to medium heat. Add the ham, peas and mushrooms and toss together until heated through. Add sauce and reserved tortellini and stir all together. Let all simmer for 3 to 5 minutes and serve.
8 ounces fresh tortellini pasta
1 slice ham
16 ounces frozen green peas
8 ounces fresh mushrooms, sliced
1 1/2 (16 ounce) jars Alfredo-style pasta sauce
Directions
To Cook Tortellini: Add pasta to a large pot of boiling salted water. Let cook for 8 to 10 minutes or until al dente. Drain and set aside.
Heat a skillet to medium heat. Add the ham, peas and mushrooms and toss together until heated through. Add sauce and reserved tortellini and stir all together. Let all simmer for 3 to 5 minutes and serve.
Amish Friendship Banana Nut Bread recipe.
Ingredients
1/2 cup shortening
4 large ripe bananas
2 cups Amish Friendship Bread Starter (see footnote for recipe link)
1/2 cup milk
1 cup white sugar
1 cup chopped walnuts
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease 2 - 9x5 inch loaf pans.
In a large bowl, mash together the shortening and bananas, then stir in the starter, eggs, milk, sugar, and walnuts. Sift together the baking powder, baking soda, salt, and flour. Fold into the banana mixture. Divide batter evenly into the prepared pans.
Bake in preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf until it loosens evenly from the pan, about 10 minutes, before removing to a wire rack to cool completely.
1/2 cup shortening
4 large ripe bananas
2 cups Amish Friendship Bread Starter (see footnote for recipe link)
1/2 cup milk
1 cup white sugar
1 cup chopped walnuts
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease 2 - 9x5 inch loaf pans.
In a large bowl, mash together the shortening and bananas, then stir in the starter, eggs, milk, sugar, and walnuts. Sift together the baking powder, baking soda, salt, and flour. Fold into the banana mixture. Divide batter evenly into the prepared pans.
Bake in preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf until it loosens evenly from the pan, about 10 minutes, before removing to a wire rack to cool completely.
Andouille and Poblano Quesadillas recipe.
Ingredients
1 tablespoon canola oil
2 andouille sausage links, finely diced
1 poblano chile, finely diced
1/2 red bell pepper, finely diced
1/2 large red onion, finely diced
1/2 cup frozen corn kernels
4 flour tortillas
2 cups shredded Colby cheese
1 tablespoon canola oil
1/4 cup sour cream (optional)
1/4 cup salsa (optional)
Directions
Heat 1 tablespoon of canola oil in a large skillet over medium heat. Stir in the diced sausage, poblano pepper, red pepper, red onion, and corn. Cook until soft, about 15 minutes.
Spoon 1/4 of the sausage mixture on one half of each tortilla; top each with 1/2 cup cheese. Fold over tortillas to make a half moon shapes. Repeat with remaining ingredients.
Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Cook quesadillas until the cheese is melted and the tortilla is brown and crispy, about 5 minutes per side. Cut each quesadilla into 4 wedges, and top with sour cream and salsa, if desired.
1 tablespoon canola oil
2 andouille sausage links, finely diced
1 poblano chile, finely diced
1/2 red bell pepper, finely diced
1/2 large red onion, finely diced
1/2 cup frozen corn kernels
4 flour tortillas
2 cups shredded Colby cheese
1 tablespoon canola oil
1/4 cup sour cream (optional)
1/4 cup salsa (optional)
Directions
Heat 1 tablespoon of canola oil in a large skillet over medium heat. Stir in the diced sausage, poblano pepper, red pepper, red onion, and corn. Cook until soft, about 15 minutes.
Spoon 1/4 of the sausage mixture on one half of each tortilla; top each with 1/2 cup cheese. Fold over tortillas to make a half moon shapes. Repeat with remaining ingredients.
Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Cook quesadillas until the cheese is melted and the tortilla is brown and crispy, about 5 minutes per side. Cut each quesadilla into 4 wedges, and top with sour cream and salsa, if desired.
Aunt Anne's Sesame Cookies recipe.
Ingredients
1 cup butter
3/4 cup sugar
1 egg, room temperature
2 teaspoons anise extract
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk, or as needed
1 cup sesame seeds
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily.
Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much.
Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature.
1 cup butter
3/4 cup sugar
1 egg, room temperature
2 teaspoons anise extract
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk, or as needed
1 cup sesame seeds
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily.
Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much.
Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature.
Avocado Dressing I recipe.
Ingredients
1 avocado - peeled, pitted and diced
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/2 cup cottage cheese
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon onion salt
1/2 teaspoon garlic powder
salt and pepper to taste
Directions
In a blender or food processor, place the avocado, sour cream, blue cheese, cottage cheese, lemon juice, Worcestershire sauce, onion salt, garlic powder, salt, and pepper. Blend until smooth. Cover, and refrigerate 30 minutes, until chilled.
1 avocado - peeled, pitted and diced
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/2 cup cottage cheese
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon onion salt
1/2 teaspoon garlic powder
salt and pepper to taste
Directions
In a blender or food processor, place the avocado, sour cream, blue cheese, cottage cheese, lemon juice, Worcestershire sauce, onion salt, garlic powder, salt, and pepper. Blend until smooth. Cover, and refrigerate 30 minutes, until chilled.
Buttermilk Chess Pie recipe.
Ingredients
2 cups white sugar
2 tablespoons all-purpose flour
2/3 cup buttermilk
1/2 cup melted butter
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Directions
Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust.
Bake in the preheated oven for 45 minutes, or until filling is set.
2 cups white sugar
2 tablespoons all-purpose flour
2/3 cup buttermilk
1/2 cup melted butter
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Directions
Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust.
Bake in the preheated oven for 45 minutes, or until filling is set.
Big Soft Sugar Cookie Cakes recipe.
Ingredients
1 cup margarine
2 cups white sugar
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 (16 ounce) can vanilla ready to spread frosting
colored candy sprinkles
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time mixing well after each. Combine the flour, baking powder and baking soda; stir into the sugar mixture alternately with the milk. Drop by heaping tablespoonfuls onto ungreased cookie sheets. Space cookies at least 3 inches apart.
Bake for 12 to 15 minutes in the preheated oven, or until light brown. Remove from cookie sheets to cool on wire racks. When completely cool, frost with vanilla frosting and sprinkle with candy sprinkles.
1 cup margarine
2 cups white sugar
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 (16 ounce) can vanilla ready to spread frosting
colored candy sprinkles
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time mixing well after each. Combine the flour, baking powder and baking soda; stir into the sugar mixture alternately with the milk. Drop by heaping tablespoonfuls onto ungreased cookie sheets. Space cookies at least 3 inches apart.
Bake for 12 to 15 minutes in the preheated oven, or until light brown. Remove from cookie sheets to cool on wire racks. When completely cool, frost with vanilla frosting and sprinkle with candy sprinkles.
Apple-Curry Tuna Melts recipe.
Ingredients
1 (6 ounce) can tuna, drained and flaked
1/2 cup diced apples
1/4 cup mayonnaise
1 tablespoon chopped green onion
1 teaspoon Dijon mustard
1/2 teaspoon curry powder
4 slices bread, toasted
1/4 cup chopped walnuts, toasted
4 slices Cheddar cheese
Directions
In a bowl, combine the first six ingredients' mix well. Spread 1/4 cup on each slice of toast sprinkle with walnuts. Top with a slice of cheese. Broil 5 in. from the heat until cheese is melted.
1 (6 ounce) can tuna, drained and flaked
1/2 cup diced apples
1/4 cup mayonnaise
1 tablespoon chopped green onion
1 teaspoon Dijon mustard
1/2 teaspoon curry powder
4 slices bread, toasted
1/4 cup chopped walnuts, toasted
4 slices Cheddar cheese
Directions
In a bowl, combine the first six ingredients' mix well. Spread 1/4 cup on each slice of toast sprinkle with walnuts. Top with a slice of cheese. Broil 5 in. from the heat until cheese is melted.
Black Olive Spread recipe.
Ingredients
1 (10 ounce) can black olives
3 tablespoons freshly grated Parmesan cheese
1 clove garlic, chopped
1 tablespoon extra virgin olive oil
Directions
Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.
1 (10 ounce) can black olives
3 tablespoons freshly grated Parmesan cheese
1 clove garlic, chopped
1 tablespoon extra virgin olive oil
Directions
Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.
Bacon Mushroom Chicken recipe.
Ingredients
2 tablespoons butter, melted
2 bone-in chicken breast halves, with skin
1 teaspoon seasoning salt
1 clove garlic, crushed
2 thick slices bacon
1/2 cup mushrooms, halved
1/4 cup heavy cream
Directions
Preheat oven to 350 degrees F (175 degrees C).
Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.
2 tablespoons butter, melted
2 bone-in chicken breast halves, with skin
1 teaspoon seasoning salt
1 clove garlic, crushed
2 thick slices bacon
1/2 cup mushrooms, halved
1/4 cup heavy cream
Directions
Preheat oven to 350 degrees F (175 degrees C).
Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.
Braised Beef Rolls recipe.
Ingredients
2 pounds London broil or flank steak rolls
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 3/4 cups water, divided
1/2 cup packed brown sugar
1/2 cup raisins
1 medium onion, cut into wedges
2 tablespoons vinegar
2 tablespoons lemon juice
1 teaspoon ground mustard
2 tablespoons all-purpose flour
Hot cooked rice
Directions
Sprinkle meat with salt and pepper. In a Dutch oven over medium heat, brown the meat on both sides in oil; drain. Combine 1-1/2 cups of water, brown sugar, raisins, onion, vinegar, lemon juice, mustard and bay leaf if desired in a saucepan. Bring to a boil. Combine flour and remaining water until smooth; stir into raisin sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over the meat rolls. Cover and bake at 325 degrees F for 1-1/2 hours or until the meat is tender. Discard bay leaf. Serve over rice.
2 pounds London broil or flank steak rolls
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 3/4 cups water, divided
1/2 cup packed brown sugar
1/2 cup raisins
1 medium onion, cut into wedges
2 tablespoons vinegar
2 tablespoons lemon juice
1 teaspoon ground mustard
2 tablespoons all-purpose flour
Hot cooked rice
Directions
Sprinkle meat with salt and pepper. In a Dutch oven over medium heat, brown the meat on both sides in oil; drain. Combine 1-1/2 cups of water, brown sugar, raisins, onion, vinegar, lemon juice, mustard and bay leaf if desired in a saucepan. Bring to a boil. Combine flour and remaining water until smooth; stir into raisin sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over the meat rolls. Cover and bake at 325 degrees F for 1-1/2 hours or until the meat is tender. Discard bay leaf. Serve over rice.
Buffalo Chicken Soup recipe.
Ingredients
1/4 cup butter
3 stalks celery, diced
1 small onion, diced
1/4 cup all-purpose flour
3/4 cup half-and-half cream
3 cups water
1 cube chicken bouillon
2 cups cubed cooked chicken
1/4 cup buffalo wing sauce, or more to taste
1 1/2 cups shredded Cheddar cheese
salt and pepper to taste
Directions
Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.
1/4 cup butter
3 stalks celery, diced
1 small onion, diced
1/4 cup all-purpose flour
3/4 cup half-and-half cream
3 cups water
1 cube chicken bouillon
2 cups cubed cooked chicken
1/4 cup buffalo wing sauce, or more to taste
1 1/2 cups shredded Cheddar cheese
salt and pepper to taste
Directions
Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.
Berry Cheesecake Parfaits recipe.
Ingredients
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 1/2 cups cold milk
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1 1/2 cups thawed COOL WHIP Whipped Topping, divided
24 NILLA Wafers, coarsely chopped
1 1/2 cups mixed blueberries and sliced fresh strawberries
Directions
Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP.
Layer half each of wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.
Top with remaining COOL WHIP.
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 1/2 cups cold milk
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1 1/2 cups thawed COOL WHIP Whipped Topping, divided
24 NILLA Wafers, coarsely chopped
1 1/2 cups mixed blueberries and sliced fresh strawberries
Directions
Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP.
Layer half each of wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.
Top with remaining COOL WHIP.
Asian-German Fusion Potato Salad recipe.
Ingredients
1 1/2 pounds red potatoes, scrubbed
1/2 cup frozen mixed vegetables
2 tablespoons extra virgin olive oil
1 large yellow onion, diced
1 tablespoon dried minced garlic
salt and pepper to taste
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon sesame oil
1/2 tablespoon hot sauce
1 teaspoon wasabi powder
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 cup cooked, cubed ham
1/4 cup chopped fresh cilantro
Directions
Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.
Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.
In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.
Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving.
1 1/2 pounds red potatoes, scrubbed
1/2 cup frozen mixed vegetables
2 tablespoons extra virgin olive oil
1 large yellow onion, diced
1 tablespoon dried minced garlic
salt and pepper to taste
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon sesame oil
1/2 tablespoon hot sauce
1 teaspoon wasabi powder
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 cup cooked, cubed ham
1/4 cup chopped fresh cilantro
Directions
Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.
Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.
In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.
Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving.
Bundt Dutch Apple Cake recipe.
Ingredients
3 apples - peeled, cored and cut into thin wedges
5 tablespoons white sugar
2 teaspoons ground cinnamon
3 cups all-purpose flour
3 teaspoons baking powder
2 cups white sugar
1 cup vegetable oil
2 1/2 teaspoons vanilla extract
2/3 cup fresh orange juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a medium bowl, combine the apples, 5 tablespoons sugar and cinnamon. Set aside.
Sift together the flour and baking powder; set aside. In a large bowl, mix together the eggs and sugar. Stir in the oil, vanilla and orange juice, mixing until blended. Make a well in the center of the dry ingredients and pour in the orange juice mixture. Stir just until combined.
Layer batter and apple mixture in the prepared pan, beginning and ending with the batter. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
3 apples - peeled, cored and cut into thin wedges
5 tablespoons white sugar
2 teaspoons ground cinnamon
3 cups all-purpose flour
3 teaspoons baking powder
2 cups white sugar
1 cup vegetable oil
2 1/2 teaspoons vanilla extract
2/3 cup fresh orange juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a medium bowl, combine the apples, 5 tablespoons sugar and cinnamon. Set aside.
Sift together the flour and baking powder; set aside. In a large bowl, mix together the eggs and sugar. Stir in the oil, vanilla and orange juice, mixing until blended. Make a well in the center of the dry ingredients and pour in the orange juice mixture. Stir just until combined.
Layer batter and apple mixture in the prepared pan, beginning and ending with the batter. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Angel's Yummy Bruschetta recipe.
Ingredients
1 French baguette
3 tomatoes, seeded and chopped
1 onion, minced
1 clove garlic, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
8 ounces mozzarella cheese
Directions
In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate.
Preheat oven to 375 degrees F (190 degrees C).
Cut the loaf of French bread into 12 slices on the diagonal. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 250 degrees F (120 degrees C).
Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella. Place the pan of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve immediately.
1 French baguette
3 tomatoes, seeded and chopped
1 onion, minced
1 clove garlic, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
8 ounces mozzarella cheese
Directions
In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate.
Preheat oven to 375 degrees F (190 degrees C).
Cut the loaf of French bread into 12 slices on the diagonal. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 250 degrees F (120 degrees C).
Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella. Place the pan of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve immediately.
Blueberry Cheesecake Ice Cream recipe.
Ingredients
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 1/4 cups fresh or frozen blueberries
1 tablespoon lemon juice
GRAHAM CRACKER MIXTURE:
2 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
1 1/2 cups sugar
1 (3.4 ounce) package instant cheesecake or vanilla pudding mix
1 quart heavy whipping cream
2 cups milk
2 teaspoons vanilla extract
Directions
In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in.x 1-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 1/4 cups fresh or frozen blueberries
1 tablespoon lemon juice
GRAHAM CRACKER MIXTURE:
2 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
1 1/2 cups sugar
1 (3.4 ounce) package instant cheesecake or vanilla pudding mix
1 quart heavy whipping cream
2 cups milk
2 teaspoons vanilla extract
Directions
In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in.x 1-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.
Apple and Sunflower Seed Salad recipe.
Ingredients
2 green apples - washed, cored and cubed
1/2 cup sunflower seeds
1 head romaine lettuce - rinsed, dried, and chopped
2 dill pickles, diced
2 tomatoes, diced
1/2 cup ranch-style salad dressing
Directions
In a large bowl, mix together the apples, sunflower seeds, lettuce, pickles and tomato. Pour dressing on top, toss and enjoy!
2 green apples - washed, cored and cubed
1/2 cup sunflower seeds
1 head romaine lettuce - rinsed, dried, and chopped
2 dill pickles, diced
2 tomatoes, diced
1/2 cup ranch-style salad dressing
Directions
In a large bowl, mix together the apples, sunflower seeds, lettuce, pickles and tomato. Pour dressing on top, toss and enjoy!
Bread Pudding II recipe.
Ingredients
2 tablespoons butter, softened
2 1/2 cups cubed day old French bread
4 eggs, beaten
1/2 cup white sugar
1 teaspoon vanilla extract
2 cups milk, scalded
1 pinch ground nutmeg
1 tablespoon dark brown sugar
1 cup pecans, chopped (optional)
Directions
Preheat oven to 300 degrees F (150 degrees C). Generously butter an 8x8 inch baking dish. Prepare a water bath for the baking dish by placing a larger dish in the oven, and partially filling it with hot water.
Place bread cubes in the baking dish. In a medium bowl, beat together eggs, sugar, and vanilla. Slowly whisk in the scalded milk. Pour over the bread. Sprinkle with nutmeg, brown sugar, and pecans.
Place the baking dish in the water bath. Bake for 50 to 60 minutes, or until a knife inserted in the middle comes out clean. Serve either hot or chilled.
2 tablespoons butter, softened
2 1/2 cups cubed day old French bread
4 eggs, beaten
1/2 cup white sugar
1 teaspoon vanilla extract
2 cups milk, scalded
1 pinch ground nutmeg
1 tablespoon dark brown sugar
1 cup pecans, chopped (optional)
Directions
Preheat oven to 300 degrees F (150 degrees C). Generously butter an 8x8 inch baking dish. Prepare a water bath for the baking dish by placing a larger dish in the oven, and partially filling it with hot water.
Place bread cubes in the baking dish. In a medium bowl, beat together eggs, sugar, and vanilla. Slowly whisk in the scalded milk. Pour over the bread. Sprinkle with nutmeg, brown sugar, and pecans.
Place the baking dish in the water bath. Bake for 50 to 60 minutes, or until a knife inserted in the middle comes out clean. Serve either hot or chilled.
Bread Bowls II recipe.
Ingredients
1 pound frozen bread dough, thawed
Directions
Thaw bread dough.
Preheat oven to 375 degrees F (190 degrees C).
Divide bread dough into fourths. Roll each fourth into an 8 inch circle.
Brush the back of 4 oven-safe bowls with oil or cooking spray. Place bowls upside down on a baking sheet. Place dough circles on bowls. Brush edge of dough with water and fold it back into a "hem" to make a bowl rim.
Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes.
1 pound frozen bread dough, thawed
Directions
Thaw bread dough.
Preheat oven to 375 degrees F (190 degrees C).
Divide bread dough into fourths. Roll each fourth into an 8 inch circle.
Brush the back of 4 oven-safe bowls with oil or cooking spray. Place bowls upside down on a baking sheet. Place dough circles on bowls. Brush edge of dough with water and fold it back into a "hem" to make a bowl rim.
Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes.
4/29/2011
Angler's Delight recipe.
Ingredients
6 frozen haddock or cod fillets, thawed
1/2 cup lime juice
1/2 cup all-purpose flour
2 tablespoons taco seasoning
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 tablespoons canola oil
Directions
In a large resealable plastic bag, combine fish and lime juice; seal bag and turn to coat. Let stand for 15 minutes. In a shallow dish, combine the flour, taco seasoning, cumin and cayenne. Drain fillets; coat with flour mixture.
In a large skillet, cook fillets in oil over medium-high heat for 6-8 minutes on each side or until fish flakes easily with a fork.
6 frozen haddock or cod fillets, thawed
1/2 cup lime juice
1/2 cup all-purpose flour
2 tablespoons taco seasoning
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 tablespoons canola oil
Directions
In a large resealable plastic bag, combine fish and lime juice; seal bag and turn to coat. Let stand for 15 minutes. In a shallow dish, combine the flour, taco seasoning, cumin and cayenne. Drain fillets; coat with flour mixture.
In a large skillet, cook fillets in oil over medium-high heat for 6-8 minutes on each side or until fish flakes easily with a fork.
Applesauce Sandwiches recipe.
Ingredients
1 cup applesauce
8 slices bread
1/4 cup butter or margarine, softened
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Directions
Spread the applesauce on four slices of bread; top with remaining bread. Lightly butter the outsides of sandwiches. Toast on a hot griddle for 3-4 minutes on each side or until golden brown. Combine sugar and cinnamon; sprinkle over hot sandwiches. Serve immediately.
1 cup applesauce
8 slices bread
1/4 cup butter or margarine, softened
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Directions
Spread the applesauce on four slices of bread; top with remaining bread. Lightly butter the outsides of sandwiches. Toast on a hot griddle for 3-4 minutes on each side or until golden brown. Combine sugar and cinnamon; sprinkle over hot sandwiches. Serve immediately.
Aunt Carol's Spinach and Fish Bake recipe.
Ingredients
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup sharp Cheddar cheese
1/3 cup dry bread crumbs
1 egg, beaten
1 pound cod fillets
salt and pepper to taste
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a bowl, mix the spinach, 1/2 cup Cheddar cheese, about 5 tablespoons dry bread crumbs, and the egg. Spread the mixture into the bottom of a small baking dish. Arrange the cod fillets on top of the spinach mixture, and season with salt and pepper. Top with the remaining Cheddar cheese and bread crumbs.
Cover, and bake 20 minutes in the preheated oven, or until fish flakes easily with a fork.
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup sharp Cheddar cheese
1/3 cup dry bread crumbs
1 egg, beaten
1 pound cod fillets
salt and pepper to taste
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a bowl, mix the spinach, 1/2 cup Cheddar cheese, about 5 tablespoons dry bread crumbs, and the egg. Spread the mixture into the bottom of a small baking dish. Arrange the cod fillets on top of the spinach mixture, and season with salt and pepper. Top with the remaining Cheddar cheese and bread crumbs.
Cover, and bake 20 minutes in the preheated oven, or until fish flakes easily with a fork.
Authentic Louisiana Red Beans and Rice recipe.
Ingredients
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice
Directions
Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice
Directions
Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
Butter Brickle Cake recipe.
Ingredients
2 cups all-purpose flour
1 1/3 cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter flavored shortening
1 1/2 teaspoons vanilla extract
3 egg whites, beaten
1/4 cup butter
2 cups confectioners' sugar
2 tablespoons evaporated milk
2 tablespoons hot water
1 1/2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
Sift the flour, white sugar, baking powder and salt together. Mix in the shortening, milk and vanilla. Beat until well combined. Add the egg whites and beat for 2 minutes. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let cool then ice.
To Make Icing: Melt butter in a saucepan until it begins to brown. Remove from heat and add the confectioners' sugar, evaporated milk or half and half, hot water and 1-1/2 teaspoons vanilla extract. Beat at medium speed for three minutes. Then pour icing over cake and allow icing to set. Enjoy!
2 cups all-purpose flour
1 1/3 cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter flavored shortening
1 1/2 teaspoons vanilla extract
3 egg whites, beaten
1/4 cup butter
2 cups confectioners' sugar
2 tablespoons evaporated milk
2 tablespoons hot water
1 1/2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
Sift the flour, white sugar, baking powder and salt together. Mix in the shortening, milk and vanilla. Beat until well combined. Add the egg whites and beat for 2 minutes. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let cool then ice.
To Make Icing: Melt butter in a saucepan until it begins to brown. Remove from heat and add the confectioners' sugar, evaporated milk or half and half, hot water and 1-1/2 teaspoons vanilla extract. Beat at medium speed for three minutes. Then pour icing over cake and allow icing to set. Enjoy!
Beef and Noodles in Crockpot recipe.
Ingredients
1 pound beef for stew
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup
1 (10.5 ounce) can condensed French onion soup
Directions
Mix all in crockpot, cook on LOW all day. Serve over noodles.
1 pound beef for stew
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup
1 (10.5 ounce) can condensed French onion soup
Directions
Mix all in crockpot, cook on LOW all day. Serve over noodles.
Blackberry Syrup recipe.
Ingredients
4 cups blackberry juice
4 cups white sugar
1/3 (2 ounce) package powdered pectin (optional)
Directions
Mix the blackberry juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.
This makes a thin syrup (like true maple syrup). If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture.
4 cups blackberry juice
4 cups white sugar
1/3 (2 ounce) package powdered pectin (optional)
Directions
Mix the blackberry juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.
This makes a thin syrup (like true maple syrup). If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture.
Bean and Pasta Soup recipe.
Ingredients
8 ounces pork sausage
1 teaspoon onion powder
2 cloves garlic, minced
1 onion, finely diced
1 (10.75 ounce) can condensed minestrone soup
2 1/2 cups water
1 (14.5 ounce) can great Northern beans, undrained
1 (15 ounce) can kidney beans
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
1 cup uncooked spinach pasta
Directions
In 4 quart stock pot, cook sausage until lightly browned. Add onion powder, garlic, and onion, and cook until tender.
Stir in minestrone soup, water, great northern beans (undrained), kidney beans (undrained), thyme, basil and pepper.
Bring to a boil and then reduce to low, cover, and simmer for 15 minutes.
Stir in pasta and cook another 15 minutes and then serve.
8 ounces pork sausage
1 teaspoon onion powder
2 cloves garlic, minced
1 onion, finely diced
1 (10.75 ounce) can condensed minestrone soup
2 1/2 cups water
1 (14.5 ounce) can great Northern beans, undrained
1 (15 ounce) can kidney beans
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
1 cup uncooked spinach pasta
Directions
In 4 quart stock pot, cook sausage until lightly browned. Add onion powder, garlic, and onion, and cook until tender.
Stir in minestrone soup, water, great northern beans (undrained), kidney beans (undrained), thyme, basil and pepper.
Bring to a boil and then reduce to low, cover, and simmer for 15 minutes.
Stir in pasta and cook another 15 minutes and then serve.
Asian Style Meatloaf recipe.
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.
Apple Chicken Stir Fry recipe.
Ingredients
1 pound cubed boneless, skinless chicken breast
1/2 cup onion, vertically sliced
1 3/4 cups carrots, thinly sliced
1 1/2 teaspoons vegetable oil
1 teaspoon dried basil, crushed
1 cup fresh or frozen Chinese pea pods
1 tablespoon water
1 medium baking apple, cored and thinly sliced
1 tablespoon oil
2 cups cooked brown rice
Directions
Stir-fry cubed chicken breast in 1 tablespoon vegetable oil in nonstick skillet until lightly browned and cooked. Remove from skillet.
Stir-fry onion, carrots and basil in oil in same skillet until carrots are tender. Stir in pea pods and water. Stir-fry 2 minutes.
Remove from heat and stir in apple. Add to chicken.
Serve hot over cooked rice.
1 pound cubed boneless, skinless chicken breast
1/2 cup onion, vertically sliced
1 3/4 cups carrots, thinly sliced
1 1/2 teaspoons vegetable oil
1 teaspoon dried basil, crushed
1 cup fresh or frozen Chinese pea pods
1 tablespoon water
1 medium baking apple, cored and thinly sliced
1 tablespoon oil
2 cups cooked brown rice
Directions
Stir-fry cubed chicken breast in 1 tablespoon vegetable oil in nonstick skillet until lightly browned and cooked. Remove from skillet.
Stir-fry onion, carrots and basil in oil in same skillet until carrots are tender. Stir in pea pods and water. Stir-fry 2 minutes.
Remove from heat and stir in apple. Add to chicken.
Serve hot over cooked rice.
Bulgogi (Korean Barbecued Beef) recipe.
Ingredients
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 clove garlic, minced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon monosodium glutamate (MSG) (optional)
1 pound beef top sirloin, thinly sliced
1 carrot, julienned
1 green onion, chopped
1/2 yellow onion, chopped
Directions
In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
Place on grill, and cook for 15 to 20 minutes, or to desired doneness.
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 clove garlic, minced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon monosodium glutamate (MSG) (optional)
1 pound beef top sirloin, thinly sliced
1 carrot, julienned
1 green onion, chopped
1/2 yellow onion, chopped
Directions
In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
Place on grill, and cook for 15 to 20 minutes, or to desired doneness.
Beer Bread II recipe.
Ingredients
3 cups self-rising flour
2 tablespoons white sugar
1 (12 fluid ounce) can or bottle beer
1/2 cup shredded Cheddar cheese
1/4 cup canned green chile peppers, chopped
6 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, stir together flour, sugar, beer, cheese and chilies. Spoon batter into prepared loaf pan; spread batter to evenly fill pan. Pour melted butter on top of loaf.
Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of loaf comes out clean.
3 cups self-rising flour
2 tablespoons white sugar
1 (12 fluid ounce) can or bottle beer
1/2 cup shredded Cheddar cheese
1/4 cup canned green chile peppers, chopped
6 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, stir together flour, sugar, beer, cheese and chilies. Spoon batter into prepared loaf pan; spread batter to evenly fill pan. Pour melted butter on top of loaf.
Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of loaf comes out clean.
Applesauce Oatmeal Cookies recipe.
Ingredients
1/3 cup butter, softened
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/2 cup applesauce
1 1/4 cups all-purpose flour
1 1/4 cups rolled oats
Directions
In bowl beat butter till creamy. Add brown sugar, cinnamon, and baking soda. Stir until combined. Mix in applesauce and egg. Add flour, a little at a time. Stir in oats.
Drop dough onto ungreased cookie sheets. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until lightly browned. Enjoy!
1/3 cup butter, softened
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/2 cup applesauce
1 1/4 cups all-purpose flour
1 1/4 cups rolled oats
Directions
In bowl beat butter till creamy. Add brown sugar, cinnamon, and baking soda. Stir until combined. Mix in applesauce and egg. Add flour, a little at a time. Stir in oats.
Drop dough onto ungreased cookie sheets. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until lightly browned. Enjoy!
Butterscotch Applesauce Cake recipe.
Ingredients
1/2 cup butter or margarine, softened
1 cup packed brown sugar
1 cup applesauce
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup raisins
2 cups butterscotch chips
1/3 cup sugar
3/4 cup chopped pecans
Directions
In a mixing bowl, cream the butter and brown sugar. Add eggs and applesauce; mix well. Combine flour, baking soda, salt and cinnamon; add to creamed mixture. Stir in raisins. Spread in a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with chips, sugar and pecans. Bake at 375 degrees F for 25 minutes or until a toothpick inserted near the center comes out clean.
1/2 cup butter or margarine, softened
1 cup packed brown sugar
1 cup applesauce
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup raisins
2 cups butterscotch chips
1/3 cup sugar
3/4 cup chopped pecans
Directions
In a mixing bowl, cream the butter and brown sugar. Add eggs and applesauce; mix well. Combine flour, baking soda, salt and cinnamon; add to creamed mixture. Stir in raisins. Spread in a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with chips, sugar and pecans. Bake at 375 degrees F for 25 minutes or until a toothpick inserted near the center comes out clean.
Beatrice Savitz's Apricot Cookies recipe.
Ingredients
8 ounces dried apricots
1/2 cup white sugar
2 tablespoons lemon juice
water to cover
1 cup all-purpose flour
1 cup rolled oats
1 cup packed brown sugar
1/2 cup butter
Directions
Preheat oven to 350 degrees F (180 degrees C).
Place apricots, lemon juice, white sugar in a small saucepan. Add enough water to just cover the apricots. Bring to a boil, and cook until fruit is soft. Chop coarsely.
Sift flour, oatmeal and brown sugar together. Melt butter or margarine over low heat and stir into flour mixture. Put 2/3 of this mixture into 8 x 8 inch greased pan. Spread apricot mixture over crust. Sprinkle remaining oatmeal mixture over apricots.
Bake for about 35 minutes.
8 ounces dried apricots
1/2 cup white sugar
2 tablespoons lemon juice
water to cover
1 cup all-purpose flour
1 cup rolled oats
1 cup packed brown sugar
1/2 cup butter
Directions
Preheat oven to 350 degrees F (180 degrees C).
Place apricots, lemon juice, white sugar in a small saucepan. Add enough water to just cover the apricots. Bring to a boil, and cook until fruit is soft. Chop coarsely.
Sift flour, oatmeal and brown sugar together. Melt butter or margarine over low heat and stir into flour mixture. Put 2/3 of this mixture into 8 x 8 inch greased pan. Spread apricot mixture over crust. Sprinkle remaining oatmeal mixture over apricots.
Bake for about 35 minutes.
Ancho-Chipotle Salsa recipe.
Ingredients
1 (14.5 ounce) can whole peeled tomatoes
1 fresh jalapeno pepper, seeded
1 chipotle chile in adobo sauce, seeded
1 (1 inch) piece dried ancho chile pepper
1 clove garlic
2 1/2 tablespoons chopped onion
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice, or to taste
3/4 teaspoon salt
1/4 teaspoon white sugar, or to taste
1/4 teaspoon ground cumin
Directions
Place the tomatoes, jalapeno pepper, chipotle pepper, ancho chile, garlic, onion, cilantro, lemon juice, salt, sugar, and cumin into a blender. Pulse until the salsa has been finely ground, or to your desired consistency. Let stand at least 1 hour to allow the flavors to blend.
1 (14.5 ounce) can whole peeled tomatoes
1 fresh jalapeno pepper, seeded
1 chipotle chile in adobo sauce, seeded
1 (1 inch) piece dried ancho chile pepper
1 clove garlic
2 1/2 tablespoons chopped onion
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice, or to taste
3/4 teaspoon salt
1/4 teaspoon white sugar, or to taste
1/4 teaspoon ground cumin
Directions
Place the tomatoes, jalapeno pepper, chipotle pepper, ancho chile, garlic, onion, cilantro, lemon juice, salt, sugar, and cumin into a blender. Pulse until the salsa has been finely ground, or to your desired consistency. Let stand at least 1 hour to allow the flavors to blend.
Buffalo Chicken Fingers recipe.
Ingredients
4 skinless, boneless chicken breast halves - cut into finger-sized pieces
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup bread crumbs
2 egg whites, beaten
1 tablespoon water
Directions
Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.
Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.
4 skinless, boneless chicken breast halves - cut into finger-sized pieces
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup bread crumbs
2 egg whites, beaten
1 tablespoon water
Directions
Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.
Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.
Beer Battered Onion Rings recipe.
Ingredients
2 cups all-purpose flour
1 egg, beaten
2 teaspoons dried parsley
2 teaspoons garlic powder
2 teaspoons dried oregano
salt and pepper to taste
3 large onions, sliced into rings
1 cup oil for frying
Directions
In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt and pepper. Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter.
In a heavy frying pan heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. When oil is hot, dip onions in batter and fry, turning once to brown evenly on both sides. Drain on paper towels.
2 cups all-purpose flour
1 egg, beaten
2 teaspoons dried parsley
2 teaspoons garlic powder
2 teaspoons dried oregano
salt and pepper to taste
3 large onions, sliced into rings
1 cup oil for frying
Directions
In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt and pepper. Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter.
In a heavy frying pan heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. When oil is hot, dip onions in batter and fry, turning once to brown evenly on both sides. Drain on paper towels.
Apple-Banana Oatmeal recipe.
Ingredients
1 cup water
1 tablespoon orange juice concentrate
1/2 cup chopped unpeeled tart apple
1/4 cup sliced firm banana
1/4 cup raisins
1/4 teaspoon salt (optional)
1/8 teaspoon ground cinnamon
2/3 cup quick-cooking oats
1/3 cup oat bran
brown sugar (optional)
Directions
In a saucepan, combine water, orange juice concentrate, apple, banana, raisins, salt if desired and cinnamon; bring to a boil. Stir in oats and oat bran. Cook for 1-2 minutes, stirring occasionally. Sprinkle with brown sugar if desired.
1 cup water
1 tablespoon orange juice concentrate
1/2 cup chopped unpeeled tart apple
1/4 cup sliced firm banana
1/4 cup raisins
1/4 teaspoon salt (optional)
1/8 teaspoon ground cinnamon
2/3 cup quick-cooking oats
1/3 cup oat bran
brown sugar (optional)
Directions
In a saucepan, combine water, orange juice concentrate, apple, banana, raisins, salt if desired and cinnamon; bring to a boil. Stir in oats and oat bran. Cook for 1-2 minutes, stirring occasionally. Sprinkle with brown sugar if desired.
Arlene's Bacon & Crabmeat recipe.
Ingredients
1 pound sliced bacon, cut in half
1 (6 ounce) can crabmeat, drained and flaked
1/4 cup duck sauce
Directions
Preheat the broiler.
Spread the bacon on a large baking sheet. Place a small mound of crabmeat at one end of each half slice of bacon. Roll bacon around the crabmeat, securing with toothpicks, if necessary.
Broil the rolled bacon 10 minutes, turning it once to ensure even browning, until evenly crisp and browned. Drain on paper towels and serve warm with duck sauce.
1 pound sliced bacon, cut in half
1 (6 ounce) can crabmeat, drained and flaked
1/4 cup duck sauce
Directions
Preheat the broiler.
Spread the bacon on a large baking sheet. Place a small mound of crabmeat at one end of each half slice of bacon. Roll bacon around the crabmeat, securing with toothpicks, if necessary.
Broil the rolled bacon 10 minutes, turning it once to ensure even browning, until evenly crisp and browned. Drain on paper towels and serve warm with duck sauce.
BBQ Sausage and Peppers recipe.
Ingredients
2 pounds spicy Italian sausage, sliced
1 large red bell pepper, cut into large chunks
1/4 pound jalapeno peppers, cut into large pieces
1 large red onion, cut into chunks
1 (12 fluid ounce) can beer
1/2 pound sliced provolone cheese
Directions
Place sausage, red bell pepper, jalapeno peppers, and red onion in a large bowl. Pour in beer. Cover, and marinate in the refrigerator at least 1 hour.
Preheat an outdoor grill for high heat, and lightly oil grate.
Alternately thread sausage, red pepper, jalapenos, and onion onto skewers. Cook on the prepared grill until sausage is evenly brown and vegetables are tender. Melt provolone cheese over the hot ingredients during the last few minutes of cooking.
2 pounds spicy Italian sausage, sliced
1 large red bell pepper, cut into large chunks
1/4 pound jalapeno peppers, cut into large pieces
1 large red onion, cut into chunks
1 (12 fluid ounce) can beer
1/2 pound sliced provolone cheese
Directions
Place sausage, red bell pepper, jalapeno peppers, and red onion in a large bowl. Pour in beer. Cover, and marinate in the refrigerator at least 1 hour.
Preheat an outdoor grill for high heat, and lightly oil grate.
Alternately thread sausage, red pepper, jalapenos, and onion onto skewers. Cook on the prepared grill until sausage is evenly brown and vegetables are tender. Melt provolone cheese over the hot ingredients during the last few minutes of cooking.
Baked Brie in Puff Pastry recipe.
Ingredients
1/2 (17.5 ounce) package frozen puff pastry, thawed
1 (8 ounce) wheel Brie cheese
1/4 cup sliced almonds
Directions
Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan.
Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie.
Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.
1/2 (17.5 ounce) package frozen puff pastry, thawed
1 (8 ounce) wheel Brie cheese
1/4 cup sliced almonds
Directions
Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan.
Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie.
Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.
Baked Eggplant Sandwiches recipe.
Ingredients
2 tablespoons olive oil, divided
2 cups panko bread crumbs
2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup all-purpose flour
1/4 cup water
1 large long eggplant, cut crosswise into 1/3 inch thick slices
1/2 cup finely chopped onion
3 cloves garlic, minced
5 ounces fresh goat cheese
1 cup shredded sharp provolone cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
ground black pepper to taste
1/2 cup pomegranate molasses
Directions
Preheat the oven to 450 degrees F (230 degrees C). Coat two large baking sheets with olive oil.
In a medium bowl, stir together the panko crumbs, salt and 1/2 teaspoon pepper. In another bowl, whisk together the egg and water. Place the flour in a third bowl. Coat each slice of eggplant with flour, shaking off the excess, then dip into the egg, and finally coat with panko crumbs. Place on the oiled baking sheets.
Bake for 12 minutes in the preheated oven, then turn over the slices and bake for an additional 12 minutes, or until golden brown. Remove from the oven and cool slightly, but leave the oven on.
While the eggplant is baking, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion; cook and stir until almost tender, then add the garlic. Cook for just about 1 minute. Remove from the heat and stir in the goat cheese, provolone cheese, parsley and basil. Season with pepper.
Divide the cheese mixture among 8 slices of the eggplant (half). Spread to cover, then top with remaining eggplant slices, pressing to compact. Return to the baking sheets.
Bake in the preheated oven until eggplant is crisp, about 15 minutes. Place two sandwiches onto each serving plate, and drizzle with pomegranate molasses.
2 tablespoons olive oil, divided
2 cups panko bread crumbs
2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup all-purpose flour
1/4 cup water
1 large long eggplant, cut crosswise into 1/3 inch thick slices
1/2 cup finely chopped onion
3 cloves garlic, minced
5 ounces fresh goat cheese
1 cup shredded sharp provolone cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
ground black pepper to taste
1/2 cup pomegranate molasses
Directions
Preheat the oven to 450 degrees F (230 degrees C). Coat two large baking sheets with olive oil.
In a medium bowl, stir together the panko crumbs, salt and 1/2 teaspoon pepper. In another bowl, whisk together the egg and water. Place the flour in a third bowl. Coat each slice of eggplant with flour, shaking off the excess, then dip into the egg, and finally coat with panko crumbs. Place on the oiled baking sheets.
Bake for 12 minutes in the preheated oven, then turn over the slices and bake for an additional 12 minutes, or until golden brown. Remove from the oven and cool slightly, but leave the oven on.
While the eggplant is baking, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion; cook and stir until almost tender, then add the garlic. Cook for just about 1 minute. Remove from the heat and stir in the goat cheese, provolone cheese, parsley and basil. Season with pepper.
Divide the cheese mixture among 8 slices of the eggplant (half). Spread to cover, then top with remaining eggplant slices, pressing to compact. Return to the baking sheets.
Bake in the preheated oven until eggplant is crisp, about 15 minutes. Place two sandwiches onto each serving plate, and drizzle with pomegranate molasses.
Almond Rhubarb Cobbler recipe.
Ingredients
1 cup sugar, divided
1/2 cup water
6 cups chopped rhubarb
2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup slivered almonds, toasted
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold butter
1/4 cup milk
Directions
In a large saucepan, bring 1/2 cup sugar and water to a boil. Add the rhubarb. Reduce heat; cover and simmer until tender, about 5 minutes. Combine flour and remaining sugar; stir into rhubarb mixture. Return to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter and almonds. Reduce heat to low; stir occasionally.
In a bowl, combine dry ingredients; cut in butter until crumbly. Whisk egg and milk; stir into crumb mixture just until moistened. Pour hot rhubarb mixture into a 2-qt. shallow baking dish. Drop topping into six mounds over the rhubarb mixture. Bake, uncovered, at 400 degrees F for 20-25 minutes or until golden brown. Serve warm.
1 cup sugar, divided
1/2 cup water
6 cups chopped rhubarb
2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup slivered almonds, toasted
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold butter
1/4 cup milk
Directions
In a large saucepan, bring 1/2 cup sugar and water to a boil. Add the rhubarb. Reduce heat; cover and simmer until tender, about 5 minutes. Combine flour and remaining sugar; stir into rhubarb mixture. Return to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter and almonds. Reduce heat to low; stir occasionally.
In a bowl, combine dry ingredients; cut in butter until crumbly. Whisk egg and milk; stir into crumb mixture just until moistened. Pour hot rhubarb mixture into a 2-qt. shallow baking dish. Drop topping into six mounds over the rhubarb mixture. Bake, uncovered, at 400 degrees F for 20-25 minutes or until golden brown. Serve warm.
Basil Vinaigrette recipe.
Ingredients
1 cup fresh basil leaves
1/4 cup roasted garlic
2 tablespoons grated Parmesan cheese
1/4 cup balsamic vinegar
3 cups olive oil
salt and pepper to taste
Directions
In a blender, combine the basil, garlic, cheese and vinegar. Slowly blend in the oil. Add salt and pepper to taste.
1 cup fresh basil leaves
1/4 cup roasted garlic
2 tablespoons grated Parmesan cheese
1/4 cup balsamic vinegar
3 cups olive oil
salt and pepper to taste
Directions
In a blender, combine the basil, garlic, cheese and vinegar. Slowly blend in the oil. Add salt and pepper to taste.
Best Wild Rice Salad recipe.
Ingredients
2/3 cup uncooked wild rice
2 skinless, boneless chicken breast half
1 tablespoon butter
1 tablespoon olive oil
1/4 cup sliced water chestnuts, drained
4 tablespoons walnut oil
2 tablespoons balsamic vinegar
salt and pepper to taste
1 head romaine lettuce, rinsed and dried
Directions
In a medium saucepan, cover wild rice with three inches (7.5 cm) of salted water. Bring to a boil and boil, uncovered, for 30 minutes, or until tender. Drain the excess water, turn heat to lowest setting, cover rice and let steam for 15-20 minutes, or until the grains split open. Remove from heat and let cool.
In a medium skillet over medium heat, saute the chicken lightly in the butter and oil, cooking gently and thoroughly. Do not overcook the chicken. Cool and shred the chicken into bite-size pieces.
In a medium bowl, mix together the rice, chicken and water chestnuts. Set aside.
For the dressing, whisk together the walnut oil, vinegar, salt and pepper. Pour over the wild rice mixture and combine. To serve, place 2-3 romaine leaves on each plate and spoon the wild rice mixture onto the leaves.
2/3 cup uncooked wild rice
2 skinless, boneless chicken breast half
1 tablespoon butter
1 tablespoon olive oil
1/4 cup sliced water chestnuts, drained
4 tablespoons walnut oil
2 tablespoons balsamic vinegar
salt and pepper to taste
1 head romaine lettuce, rinsed and dried
Directions
In a medium saucepan, cover wild rice with three inches (7.5 cm) of salted water. Bring to a boil and boil, uncovered, for 30 minutes, or until tender. Drain the excess water, turn heat to lowest setting, cover rice and let steam for 15-20 minutes, or until the grains split open. Remove from heat and let cool.
In a medium skillet over medium heat, saute the chicken lightly in the butter and oil, cooking gently and thoroughly. Do not overcook the chicken. Cool and shred the chicken into bite-size pieces.
In a medium bowl, mix together the rice, chicken and water chestnuts. Set aside.
For the dressing, whisk together the walnut oil, vinegar, salt and pepper. Pour over the wild rice mixture and combine. To serve, place 2-3 romaine leaves on each plate and spoon the wild rice mixture onto the leaves.
Barbecued Turkey Sandwiches recipe.
Ingredients
1/4 cup chopped onion
1 tablespoon butter or stick margarine
3 cups shredded cooked turkey
1/2 cup water
1/2 cup ketchup
1/4 cup red wine vinegar or cider vinegar
1 tablespoon sugar
2 teaspoons Worcestershire sauce
1 teaspoon prepared mustard
1 teaspoon paprika
6 Kaiser rolls, split
Directions
In a large nonstick skillet, saute onion in butter until tender. Add the turkey, water, ketchup, vinegar, sugar, Worcestershire sauce, mustard and paprika. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce is thickened. Serve on rolls.
1/4 cup chopped onion
1 tablespoon butter or stick margarine
3 cups shredded cooked turkey
1/2 cup water
1/2 cup ketchup
1/4 cup red wine vinegar or cider vinegar
1 tablespoon sugar
2 teaspoons Worcestershire sauce
1 teaspoon prepared mustard
1 teaspoon paprika
6 Kaiser rolls, split
Directions
In a large nonstick skillet, saute onion in butter until tender. Add the turkey, water, ketchup, vinegar, sugar, Worcestershire sauce, mustard and paprika. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce is thickened. Serve on rolls.
Bacon and Macaroni Salad recipe.
Ingredients
1 pound sliced bacon
1 (16 ounce) package elbow macaroni
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared yellow mustard
1/4 cup white sugar
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tomatoes, seeded and chopped
1 large cucumber, peeled and chopped
4 hard-cooked eggs, chopped
1/2 cup chopped celery
1/2 cup sliced green olives
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water.
Whisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt, and pepper in a large bowl until the sugar has dissolved. Add the bacon, pasta, tomato, cucumber, egg, and celery. Gently fold until the salad is evenly covered with the dressing. Sprinkle with the sliced olives to serve.
1 pound sliced bacon
1 (16 ounce) package elbow macaroni
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared yellow mustard
1/4 cup white sugar
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tomatoes, seeded and chopped
1 large cucumber, peeled and chopped
4 hard-cooked eggs, chopped
1/2 cup chopped celery
1/2 cup sliced green olives
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water.
Whisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt, and pepper in a large bowl until the sugar has dissolved. Add the bacon, pasta, tomato, cucumber, egg, and celery. Gently fold until the salad is evenly covered with the dressing. Sprinkle with the sliced olives to serve.
60-Minute Mini Breads recipe.
Ingredients
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 (.25 ounce) package quick-rise yeast
3/4 cup water
1/4 cup milk
2 tablespoons butter or margarine
Directions
In a mixing bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat the water, milk and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Do not let rise. Divide in half. Roll each portion into an 8-in. x 5-in. rectangle. Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Fill a 13-in. x 9-in. x 2-in. baking pan with 1 in. of hot water. Set loaf pans in water. Cover and let rise for 15 minutes. Remove loaf pans from the water bath. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 (.25 ounce) package quick-rise yeast
3/4 cup water
1/4 cup milk
2 tablespoons butter or margarine
Directions
In a mixing bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat the water, milk and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Do not let rise. Divide in half. Roll each portion into an 8-in. x 5-in. rectangle. Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Fill a 13-in. x 9-in. x 2-in. baking pan with 1 in. of hot water. Set loaf pans in water. Cover and let rise for 15 minutes. Remove loaf pans from the water bath. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Brown Sugar Cut-Out Cookies and Icing recipe.
Ingredients
1 cup butter, softened
2 cups brown sugar
1 teaspoon pure vanilla extract
5 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup milk
1 cup butter, very soft
1 teaspoon pure vanilla extract
confectioners' sugar
splash of milk
Directions
In a large bowl, stir together 1 cup butter and brown sugar until smooth and creamy. Stir in 1 teaspoon vanilla. In a separate bowl, combine the flour, salt, and baking soda; stir into creamed mixture. Mix in milk, stirring until a soft dough forms. Cover, and chill for 1 hour.
Preheat oven to 365 degrees F (185 degrees C). On a floured surface, roll out dough to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake in a preheated oven for 6 minutes. Cool on wire racks.
Meanwhile, in a large bowl, stir together 1 cup butter and 1 teaspoon vanilla until it becomes smooth and creamy. Gradually stir in sugar, one cup at a time, beating well after each addition. Beat in a splash of milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate. Spread icing on top of cookies.
1 cup butter, softened
2 cups brown sugar
1 teaspoon pure vanilla extract
5 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup milk
1 cup butter, very soft
1 teaspoon pure vanilla extract
confectioners' sugar
splash of milk
Directions
In a large bowl, stir together 1 cup butter and brown sugar until smooth and creamy. Stir in 1 teaspoon vanilla. In a separate bowl, combine the flour, salt, and baking soda; stir into creamed mixture. Mix in milk, stirring until a soft dough forms. Cover, and chill for 1 hour.
Preheat oven to 365 degrees F (185 degrees C). On a floured surface, roll out dough to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake in a preheated oven for 6 minutes. Cool on wire racks.
Meanwhile, in a large bowl, stir together 1 cup butter and 1 teaspoon vanilla until it becomes smooth and creamy. Gradually stir in sugar, one cup at a time, beating well after each addition. Beat in a splash of milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate. Spread icing on top of cookies.
Bacon 'n' Egg Wraps recipe.
Ingredients
1 medium onion, chopped
3/4 cup chopped green bell pepper
1 tablespoon butter or margarine
1 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
4 (10 inch) flour tortillas
salsa (optional)
Directions
In a nonstick skillet, saute onion and green pepper in butter until tender. In a bowl, beat the eggs, milk, salt and pepper. Pour over vegetables in the skillet. Sprinkle with cheese and bacon. Cook and stir gently over medium heat until the eggs are completely set. Spoon 1/2 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired.
1 medium onion, chopped
3/4 cup chopped green bell pepper
1 tablespoon butter or margarine
1 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
4 (10 inch) flour tortillas
salsa (optional)
Directions
In a nonstick skillet, saute onion and green pepper in butter until tender. In a bowl, beat the eggs, milk, salt and pepper. Pour over vegetables in the skillet. Sprinkle with cheese and bacon. Cook and stir gently over medium heat until the eggs are completely set. Spoon 1/2 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired.
Banana Cake II recipe.
Ingredients
3/4 cup butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
3/4 cup sour milk
1 cup mashed bananas
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
Directions
In a large bowl, mix together butter or margarine, sugar, eggs and vanilla. Set aside.
In another bowl, sift together flour, salt, soda, and baking powder. Add these dry ingredients to the creamed mixture. Add sour milk and bananas to the batter. Beat together well.
Line two 9 inch round cake pans, or one 9 x 13 inch pan with wax paper; the pans can be greased and floured instead, if desired. Bake at 350 degrees F (175 degrees C) for 17 to 20 minutes for the layered cakes, or for 25 to 40 minutes for the sheet cake.
3/4 cup butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
3/4 cup sour milk
1 cup mashed bananas
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
Directions
In a large bowl, mix together butter or margarine, sugar, eggs and vanilla. Set aside.
In another bowl, sift together flour, salt, soda, and baking powder. Add these dry ingredients to the creamed mixture. Add sour milk and bananas to the batter. Beat together well.
Line two 9 inch round cake pans, or one 9 x 13 inch pan with wax paper; the pans can be greased and floured instead, if desired. Bake at 350 degrees F (175 degrees C) for 17 to 20 minutes for the layered cakes, or for 25 to 40 minutes for the sheet cake.
Baked Potato Dip recipe.
Ingredients
2 (16 ounce) containers sour cream
1 (3 ounce) can bacon bits
2 cups shredded Cheddar cheese
1 bunch green onions, chopped
Directions
In a medium size mixing bowl, combine sour cream, bacon, Cheddar cheese and green onions; stir well. Refrigerate, or serve immediately.
2 (16 ounce) containers sour cream
1 (3 ounce) can bacon bits
2 cups shredded Cheddar cheese
1 bunch green onions, chopped
Directions
In a medium size mixing bowl, combine sour cream, bacon, Cheddar cheese and green onions; stir well. Refrigerate, or serve immediately.
Apple Walnut Cake recipe.
Ingredients
4 cups apples, cored and chopped
2 cups white sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes.
In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4 cups apples, cored and chopped
2 cups white sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes.
In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Blini (Russian Pancakes) recipe.
Ingredients
4 1/4 cups milk
1/3 teaspoon salt
2 tablespoons white sugar
1/2 teaspoon baking soda
1/8 teaspoon citric acid powder
4 cups all-purpose flour
3 tablespoons vegetable oil
1 cup boiling water
2/3 cup butter, divided
Directions
Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.
Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.
Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.
Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.
Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.
Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.
4 1/4 cups milk
1/3 teaspoon salt
2 tablespoons white sugar
1/2 teaspoon baking soda
1/8 teaspoon citric acid powder
4 cups all-purpose flour
3 tablespoons vegetable oil
1 cup boiling water
2/3 cup butter, divided
Directions
Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.
Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.
Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.
Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.
Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.
Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.
Bubble 'n' Squeak II recipe.
Ingredients
1 (16 ounce) package farfalle (bow tie) pasta
1 medium head cabbage, quartered
2 tablespoons olive oil
ground black pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, saute cabbage in olive oil. If skillet gets dry add a bit more oil. Saute about 10 minutes then add cooked farfalle pasta. Reduce heat to low and cook, stirring occasionally, for about 20 minutes more. Sprinkle on pepper to taste.
1 (16 ounce) package farfalle (bow tie) pasta
1 medium head cabbage, quartered
2 tablespoons olive oil
ground black pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, saute cabbage in olive oil. If skillet gets dry add a bit more oil. Saute about 10 minutes then add cooked farfalle pasta. Reduce heat to low and cook, stirring occasionally, for about 20 minutes more. Sprinkle on pepper to taste.
Apricot Squares recipe.
Ingredients
2/3 cup dried apricots
1/2 cup butter, softened
1/4 cup white sugar
1 cup sifted all-purpose flour
1 cup packed brown sugar
1/3 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan.
Place apricots and enough water to cover in a small saucepan over medium heat. Bring to a boil, and boil for 10 minutes. Drain and cool, then chop coarsely.
Cream together the butter, 1/4 cup sugar, and 1 cup flour until crumbly. Sprinkle the mixture into the prepared pan, and pack down. Bake in the preheated oven until firm and slightly golden, 20 to 25 minutes.
In a large bowl, mix together the eggs and brown sugar until well blended. Combine 1/3 cup flour, baking powder, and salt. Stir into the egg mixture. Mix in vanilla, walnuts and apricots. Spread mixture over baked layer.
Bake for 25 to 30 minutes in the preheated oven, or until firm. Let cool on wire racks. Cut into bars and dip in confectioners' sugar.
2/3 cup dried apricots
1/2 cup butter, softened
1/4 cup white sugar
1 cup sifted all-purpose flour
1 cup packed brown sugar
1/3 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan.
Place apricots and enough water to cover in a small saucepan over medium heat. Bring to a boil, and boil for 10 minutes. Drain and cool, then chop coarsely.
Cream together the butter, 1/4 cup sugar, and 1 cup flour until crumbly. Sprinkle the mixture into the prepared pan, and pack down. Bake in the preheated oven until firm and slightly golden, 20 to 25 minutes.
In a large bowl, mix together the eggs and brown sugar until well blended. Combine 1/3 cup flour, baking powder, and salt. Stir into the egg mixture. Mix in vanilla, walnuts and apricots. Spread mixture over baked layer.
Bake for 25 to 30 minutes in the preheated oven, or until firm. Let cool on wire racks. Cut into bars and dip in confectioners' sugar.
Butter Cookies III recipe.
Ingredients
2 cups butter
8 cups all-purpose flour
2 cups white sugar
6 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter or margarine over low heat. Remove from heat and add 4 cups of flour and the sugar. Beat eggs in one at a time until it is all blended. Slowly add in the remaining 4 cups of flour.
Roll out the dough on a floured area to a thickness of about an 1/4 of an inch. Cut cookies using cookie cutters and place the cut outs about 1 inch apart on the cookie sheet.
Bake for 12 to 15 minutes until brown on the edges.
2 cups butter
8 cups all-purpose flour
2 cups white sugar
6 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter or margarine over low heat. Remove from heat and add 4 cups of flour and the sugar. Beat eggs in one at a time until it is all blended. Slowly add in the remaining 4 cups of flour.
Roll out the dough on a floured area to a thickness of about an 1/4 of an inch. Cut cookies using cookie cutters and place the cut outs about 1 inch apart on the cookie sheet.
Bake for 12 to 15 minutes until brown on the edges.
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