Ingredients
1 hamburger bun
1 1/2 tablespoons mayonnaise
2 leaves of lettuce
2 slices tomato
1/3 cup prepared potato salad
Directions
Open bun and spread each side with mayonnaise. Place lettuce leaves and tomato slices on bottom half of bun. Scoop potato salad onto tomato, and gently spread toward edges of bun. Cover with top of bun.
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5/28/2011
Beef and Irish Stout Stew recipe.
Ingredients
2 pounds lean beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
1 pinch salt and ground black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
1 1/2 cups Irish stout beer (such as Guinness�)
2 cups chopped carrot
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for garnish
Directions
Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.
2 pounds lean beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
1 pinch salt and ground black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
1 1/2 cups Irish stout beer (such as Guinness�)
2 cups chopped carrot
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for garnish
Directions
Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.
Bar Harbor Cranberry Pie recipe.
Ingredients
2 cups cranberries
1 1/2 cups white sugar, divided
1/2 cup chopped pecans
2 eggs, beaten
1 cup all-purpose flour
1/2 cup margarine, melted
1/4 cup shortening, melted
Directions
Preheat the oven to 325 degrees F (165 degrees C). Butter a 9 inch glass pie plate.
Spread cranberries over the bottom of the buttered pie plate. Sprinkle 1/2 cup of sugar and pecans over the berries. In a medium bowl, mix together the eggs and remaining sugar until well blended. Stir in flour, margarine and shortening, beating well after each addition. Pour over the cranberries.
Bake for 1 hour in the preheated oven, until the filling is set, and the top is lightly browned.
2 cups cranberries
1 1/2 cups white sugar, divided
1/2 cup chopped pecans
2 eggs, beaten
1 cup all-purpose flour
1/2 cup margarine, melted
1/4 cup shortening, melted
Directions
Preheat the oven to 325 degrees F (165 degrees C). Butter a 9 inch glass pie plate.
Spread cranberries over the bottom of the buttered pie plate. Sprinkle 1/2 cup of sugar and pecans over the berries. In a medium bowl, mix together the eggs and remaining sugar until well blended. Stir in flour, margarine and shortening, beating well after each addition. Pour over the cranberries.
Bake for 1 hour in the preheated oven, until the filling is set, and the top is lightly browned.
Baking Powder Biscuits II recipe.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable oil
2/3 cup buttermilk
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
In a large bowl, mix together flour, baking powder and salt. Use a fork to blend in the oil. Add buttermilk and stir until the dough comes together.
Roll dough out on a lightly floured surface. Cut dough into biscuits.
Bake in preheated oven for 15 minutes, or until golden brown.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable oil
2/3 cup buttermilk
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
In a large bowl, mix together flour, baking powder and salt. Use a fork to blend in the oil. Add buttermilk and stir until the dough comes together.
Roll dough out on a lightly floured surface. Cut dough into biscuits.
Bake in preheated oven for 15 minutes, or until golden brown.
Bacon Cheese Stromboli recipe.
Ingredients
1 (10 ounce) can refrigerated pizza dough
3/4 cup shredded Cheddar cheese
3/4 cup shredded mozzarella cheese
5 bacon strips, cooked and crumbled
1 (12 ounce) jar salsa
Sour cream
Directions
On an ungreased baking sheet, roll the dough into a 12-in. circle. One one half of dough, sprinkle cheeses and bacon to within 1/2 in. of edges. Fold dough over filling; pinch edges to seal. Bake at 425 degrees F for 9-11 minutes or until golden brown. Serve with salsa and sour cream if desired.
1 (10 ounce) can refrigerated pizza dough
3/4 cup shredded Cheddar cheese
3/4 cup shredded mozzarella cheese
5 bacon strips, cooked and crumbled
1 (12 ounce) jar salsa
Sour cream
Directions
On an ungreased baking sheet, roll the dough into a 12-in. circle. One one half of dough, sprinkle cheeses and bacon to within 1/2 in. of edges. Fold dough over filling; pinch edges to seal. Bake at 425 degrees F for 9-11 minutes or until golden brown. Serve with salsa and sour cream if desired.
Angela's Easy Breaded Chicken recipe.
Ingredients
4 skinless, boneless chicken breasts
1 cup Italian-style salad dressing
2 cups seasoned dry bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.
4 skinless, boneless chicken breasts
1 cup Italian-style salad dressing
2 cups seasoned dry bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.
Brownies In A Jar recipe.
Ingredients
2 1/4 cups white sugar
2/3 cup unsweetened cocoa powder
1/2 cup chopped pecans
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Directions
Pour sugar into a clean and dry one quart jar. Press down firmly.
Add cocoa powder and press down firmly. Pour in chopped pecans, making sure pecans are evenly layered in the jar. Combine flour, baking powder and salt. Pour into jar and seal.
Attach the following directions to the jar: Empty mix into large bowl. Use your hands to mix thoroughly. Add 3/4 cup of butter or margarine and 4 slightly beaten eggs. Mix until completely blended. Spread batter into a lightly greased or sprayed 9 x 13 inch pan. Bake at 350 degrees F (180 degrees C) for 30 minutes or until done. Cool in pan. Cut into 2 inch squares.
2 1/4 cups white sugar
2/3 cup unsweetened cocoa powder
1/2 cup chopped pecans
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Directions
Pour sugar into a clean and dry one quart jar. Press down firmly.
Add cocoa powder and press down firmly. Pour in chopped pecans, making sure pecans are evenly layered in the jar. Combine flour, baking powder and salt. Pour into jar and seal.
Attach the following directions to the jar: Empty mix into large bowl. Use your hands to mix thoroughly. Add 3/4 cup of butter or margarine and 4 slightly beaten eggs. Mix until completely blended. Spread batter into a lightly greased or sprayed 9 x 13 inch pan. Bake at 350 degrees F (180 degrees C) for 30 minutes or until done. Cool in pan. Cut into 2 inch squares.
Beef and Parmesan Pasta recipe.
Ingredients
1 1/2 pounds lean ground beef
1 (14 ounce) can beef broth
1 (14.5 ounce) can Italian-style diced tomatoes
2 cups uncooked farfalle (bow tie) pasta
2 cups sliced zucchini, (1/4 inch thick)
3/4 cup grated Parmesan cheese, divided
Directions
In a large skillet over medium/high heat, brown the ground beef until no longer pink, breaking up into 3/4 inch pieces. Remove beef with a slotted spoon to a bowl. Pour off the drippings.
Return the skillet to the heat and add the beef broth, tomatoes, and pasta. Stir to coat all of the pasta. Bring to a boil and reduce heat to medium.
Cook, uncovered, for 15 minutes stirring frequently. Add zucchini and continue cooking for an additional 5 minutes or until pasta is tender.
Return beef to the skillet and stir in 1/2 cup of the cheese; heat through. Sprinkle the remaining cheese over each serving.
1 1/2 pounds lean ground beef
1 (14 ounce) can beef broth
1 (14.5 ounce) can Italian-style diced tomatoes
2 cups uncooked farfalle (bow tie) pasta
2 cups sliced zucchini, (1/4 inch thick)
3/4 cup grated Parmesan cheese, divided
Directions
In a large skillet over medium/high heat, brown the ground beef until no longer pink, breaking up into 3/4 inch pieces. Remove beef with a slotted spoon to a bowl. Pour off the drippings.
Return the skillet to the heat and add the beef broth, tomatoes, and pasta. Stir to coat all of the pasta. Bring to a boil and reduce heat to medium.
Cook, uncovered, for 15 minutes stirring frequently. Add zucchini and continue cooking for an additional 5 minutes or until pasta is tender.
Return beef to the skillet and stir in 1/2 cup of the cheese; heat through. Sprinkle the remaining cheese over each serving.
Banana Leaf Seafood recipe.
Ingredients
6 shallots, finely chopped
4 cloves garlic, peeled and crushed
2 tablespoons sambal belachan
2 teaspoons vegetable oil
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon fresh lime juice
salt and pepper to taste
1 pound squid, cleaned and sliced into rings
1 banana leaf
Directions
In a medium, non-reactive bowl, mix shallots, garlic, sambal belachan, vegetable oil, curry powder, cumin, lime juice, salt, and pepper. Place squid in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Lightly grease the banana leaf. Wrap squid in the leaf, and place on the prepared grill. Cook 10 to 15 minutes, until leaf is slightly charred and squid is opaque.
6 shallots, finely chopped
4 cloves garlic, peeled and crushed
2 tablespoons sambal belachan
2 teaspoons vegetable oil
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon fresh lime juice
salt and pepper to taste
1 pound squid, cleaned and sliced into rings
1 banana leaf
Directions
In a medium, non-reactive bowl, mix shallots, garlic, sambal belachan, vegetable oil, curry powder, cumin, lime juice, salt, and pepper. Place squid in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Lightly grease the banana leaf. Wrap squid in the leaf, and place on the prepared grill. Cook 10 to 15 minutes, until leaf is slightly charred and squid is opaque.
Apple Enchiladas recipe.
Ingredients
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 30 minutes.
Bake in preheated oven 20 minutes, or until golden.
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 30 minutes.
Bake in preheated oven 20 minutes, or until golden.
Big E's BBQ Rub recipe.
Ingredients
1 tablespoon ground mustard
1 tablespoon seafood seasoning, such as Old Bay™
1 1/2 teaspoons garlic powder
1 tablespoon ground white pepper
1 tablespoon ground black pepper
1 tablespoon red pepper flakes
2 tablespoons paprika
1 tablespoon kosher salt
1 1/2 teaspoons ground cumin
3 tablespoons white sugar
3 tablespoons brown sugar
Directions
Mix together mustard, seafood seasoning, garlic powder, white pepper, black pepper, red pepper flakes, paprika, salt, cumin, white sugar, and brown sugar in a bowl until evenly combined.
To use, rub the mixture on up to 5 pounds of meat and refrigerate from 2 to 12 hours before smoking or grilling.
1 tablespoon ground mustard
1 tablespoon seafood seasoning, such as Old Bay™
1 1/2 teaspoons garlic powder
1 tablespoon ground white pepper
1 tablespoon ground black pepper
1 tablespoon red pepper flakes
2 tablespoons paprika
1 tablespoon kosher salt
1 1/2 teaspoons ground cumin
3 tablespoons white sugar
3 tablespoons brown sugar
Directions
Mix together mustard, seafood seasoning, garlic powder, white pepper, black pepper, red pepper flakes, paprika, salt, cumin, white sugar, and brown sugar in a bowl until evenly combined.
To use, rub the mixture on up to 5 pounds of meat and refrigerate from 2 to 12 hours before smoking or grilling.
Autumn Pear Dessert recipe.
Ingredients
1 medium firm pear
1/4 cup whipped topping
3 tablespoons raisins
2 tablespoons toasted, chopped pecans
Directions
Peel the top third of the pear; core from the bottom, leaving stem intact. Place on a microwave-safe plate; cover and cook on high for 2-3 minutes or until tender. Immediately transfer to a serving plate. Serve warm with whipped topping, raisins and pecans.
1 medium firm pear
1/4 cup whipped topping
3 tablespoons raisins
2 tablespoons toasted, chopped pecans
Directions
Peel the top third of the pear; core from the bottom, leaving stem intact. Place on a microwave-safe plate; cover and cook on high for 2-3 minutes or until tender. Immediately transfer to a serving plate. Serve warm with whipped topping, raisins and pecans.
Bacon Wrapped Tater Tots recipe.
Ingredients
1 (32 ounce) package tater tots
2 pounds sliced bacon, cut in half
6 slices American cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Arrange the tater tots in a single layer on a large baking sheet. Bake for about 10 minutes, so that they are no longer frozen but not completely cooked. Remove from the oven and allow to cool.
Place bacon slices in a skillet over medium heat. Fry bacon until cooked through but still flexible. Drain on paper towels.
Break each slice of cheese into small pieces. Each slice should make about 16 pieces. Place a piece of cheese against the side of a tater tot. Wrap with a piece of the bacon and secure with a toothpick. Place on a baking sheet. Repeat until you run out of tots.
Bake for about 30 minutes in the preheated oven, until the bacon is crisp.
1 (32 ounce) package tater tots
2 pounds sliced bacon, cut in half
6 slices American cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Arrange the tater tots in a single layer on a large baking sheet. Bake for about 10 minutes, so that they are no longer frozen but not completely cooked. Remove from the oven and allow to cool.
Place bacon slices in a skillet over medium heat. Fry bacon until cooked through but still flexible. Drain on paper towels.
Break each slice of cheese into small pieces. Each slice should make about 16 pieces. Place a piece of cheese against the side of a tater tot. Wrap with a piece of the bacon and secure with a toothpick. Place on a baking sheet. Repeat until you run out of tots.
Bake for about 30 minutes in the preheated oven, until the bacon is crisp.
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.
Basil Garlic Crescents recipe.
Ingredients
1/2 cup small curd cottage cheese
1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 1/2 cups all-purpose flour
2 tablespoons olive oil
1 cup grated Parmesan cheese
2 tablespoons minced fresh basil
1 teaspoon garlic powder
Directions
In a food processor, combine cottage cheese, butter and cream cheese; cover and process until smooth. Add flour; cover and process until mixture forms a ball.
Divide dough into two portions. On a floured surface, roll each portion into a 10-in. circle. Brush with oil. Sprinkle with Parmesan cheese, basil and garlic powder. Cut each circle into 12 wedges.
Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends of each to form a crescent shape. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove to wire racks; serve warm.
1/2 cup small curd cottage cheese
1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 1/2 cups all-purpose flour
2 tablespoons olive oil
1 cup grated Parmesan cheese
2 tablespoons minced fresh basil
1 teaspoon garlic powder
Directions
In a food processor, combine cottage cheese, butter and cream cheese; cover and process until smooth. Add flour; cover and process until mixture forms a ball.
Divide dough into two portions. On a floured surface, roll each portion into a 10-in. circle. Brush with oil. Sprinkle with Parmesan cheese, basil and garlic powder. Cut each circle into 12 wedges.
Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends of each to form a crescent shape. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove to wire racks; serve warm.
Black Forest Cake II recipe.
Ingredients
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate
Directions
Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate
Directions
Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.
Apple Dumplings with Rich Cinnamon Sauce recipe.
Ingredients
5 tablespoons softened butter
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
1/4 cup chopped toasted pecans or walnuts
4 apples (any variety but Red Delicious) peeled, halved, and cored, a thin sliver cut off bottoms so apples sit flat
1 (15 ounce) container 9-inch pie crusts
1 egg white
2 tablespoons sugar
2 teaspoons cornstarch
Directions
Adjust oven rack to lower-middle position and heat oven to 425 degrees.
Mix 3 Tbs. of butter, 1/2 cup of brown sugar, 1 tsp. cinnamon and all the nuts in a small bowl. Spoon a portion of the mixture into each hollowed-out apple core.
For boxed pie crusts, unroll one of the dough sheets onto a floured work surface. Pulling on sides of dough to straighten rounded edges, roll it into an approximate 12-inch square, then cut the dough into four 6-inch squares; brush the perimeter of each square with egg white. Set an apple half on each square. Bring up the 4 corners of dough around the apple and pinch edges to seal. Place on a large (at least 18- by 12-inch) parchment-covered baking dish. Brush dumpling tops and sides with egg white; sprinkle with sugar. Repeat process with remaining apples and dough.
Bake dumplings until pastry sets and starts to turn golden brown, about 10 minutes. Reduce heat to 375 and bake until golden brown, about 20 minutes longer.
While apples bake, bring 1 cup water, the remaining 2 Tbs. butter, 1/2 cup brown sugar and 1 tsp. cinnamon to boil in asmall saucepan over medium heat. Dissolve cornstarch in 2 tsps. water; whisk into hot syrup for a smooth sauce. Cover, keep warm.
For each serving, spoon a portion of sauce on a dessert plate. Set apple dumpling over warm sauce; serve immediately.
5 tablespoons softened butter
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
1/4 cup chopped toasted pecans or walnuts
4 apples (any variety but Red Delicious) peeled, halved, and cored, a thin sliver cut off bottoms so apples sit flat
1 (15 ounce) container 9-inch pie crusts
1 egg white
2 tablespoons sugar
2 teaspoons cornstarch
Directions
Adjust oven rack to lower-middle position and heat oven to 425 degrees.
Mix 3 Tbs. of butter, 1/2 cup of brown sugar, 1 tsp. cinnamon and all the nuts in a small bowl. Spoon a portion of the mixture into each hollowed-out apple core.
For boxed pie crusts, unroll one of the dough sheets onto a floured work surface. Pulling on sides of dough to straighten rounded edges, roll it into an approximate 12-inch square, then cut the dough into four 6-inch squares; brush the perimeter of each square with egg white. Set an apple half on each square. Bring up the 4 corners of dough around the apple and pinch edges to seal. Place on a large (at least 18- by 12-inch) parchment-covered baking dish. Brush dumpling tops and sides with egg white; sprinkle with sugar. Repeat process with remaining apples and dough.
Bake dumplings until pastry sets and starts to turn golden brown, about 10 minutes. Reduce heat to 375 and bake until golden brown, about 20 minutes longer.
While apples bake, bring 1 cup water, the remaining 2 Tbs. butter, 1/2 cup brown sugar and 1 tsp. cinnamon to boil in asmall saucepan over medium heat. Dissolve cornstarch in 2 tsps. water; whisk into hot syrup for a smooth sauce. Cover, keep warm.
For each serving, spoon a portion of sauce on a dessert plate. Set apple dumpling over warm sauce; serve immediately.
Bailik (buy-lick) recipe.
Ingredients
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 tablespoons Hungarian paprika, divided
2 tablespoons prepared yellow mustard
salt and pepper to taste
2 cups matzo meal
1 cup oil for frying
Directions
In a bowl, whisk together the eggs, 1 tablespoon of paprika, mustard, salt and pepper. In a separate dish, stir together the remaining paprika and matzo meal.
Heat the oil in a large skillet over medium-high heat. Dip each chicken breast into the eggs, then into the matzo meal until completely coated. Make sure you can see no chicken through the breading, or it may fall off. Fry in the hot oil for about 5 minutes per side, or until the chicken is firm and the juices run clear. If it starts to brown too fast, reduce the heat slightly.
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 tablespoons Hungarian paprika, divided
2 tablespoons prepared yellow mustard
salt and pepper to taste
2 cups matzo meal
1 cup oil for frying
Directions
In a bowl, whisk together the eggs, 1 tablespoon of paprika, mustard, salt and pepper. In a separate dish, stir together the remaining paprika and matzo meal.
Heat the oil in a large skillet over medium-high heat. Dip each chicken breast into the eggs, then into the matzo meal until completely coated. Make sure you can see no chicken through the breading, or it may fall off. Fry in the hot oil for about 5 minutes per side, or until the chicken is firm and the juices run clear. If it starts to brown too fast, reduce the heat slightly.
Apricot Lentil Soup recipe.
Ingredients
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/3 cup dried apricots
1 1/2 cups red lentils
5 cups chicken stock
3 roma (plum) tomatoes - peeled, seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
salt to taste
ground black pepper to taste
2 tablespoons fresh lemon juice
Directions
Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.
Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.
Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/3 cup dried apricots
1 1/2 cups red lentils
5 cups chicken stock
3 roma (plum) tomatoes - peeled, seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
salt to taste
ground black pepper to taste
2 tablespoons fresh lemon juice
Directions
Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.
Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.
Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.
Bubba's Pretzel Salad recipe.
Ingredients
1/2 cup sugar
1/2 cup butter, melted
1 cup crushed pretzels
1/2 cup sugar
1 (8 ounce) package cream cheese, at room temperature
1 (8 ounce) tub frozen whipped topping, thawed
2 tablespoons cornstarch
1/4 cup sugar
1 (8 ounce) can crushed pineapple, drained with juice reserved
Directions
In a medium bowl, mix together crushed pretzels, 1/2 cup sugar and melted butter until blended. Press into the bottom of a 9x9 inch baking dish.
In another bowl, beat 1/2 cup sugar and cream cheese until fluffy. Fold in whipped topping. Spread over the pretzel layer in dish.
In a small saucepan, stir together cornstarch and 1/4 cup sugar. Mix in reserved pineapple juice, and bring to a boil over medium heat. Cook, stirring until thickened, about 5 minutes. Stir in crushed pineapple. Spread over the whipped layer in the dish. Cover and refrigerate for at least 1 1/2 hours, or until firm.
1/2 cup sugar
1/2 cup butter, melted
1 cup crushed pretzels
1/2 cup sugar
1 (8 ounce) package cream cheese, at room temperature
1 (8 ounce) tub frozen whipped topping, thawed
2 tablespoons cornstarch
1/4 cup sugar
1 (8 ounce) can crushed pineapple, drained with juice reserved
Directions
In a medium bowl, mix together crushed pretzels, 1/2 cup sugar and melted butter until blended. Press into the bottom of a 9x9 inch baking dish.
In another bowl, beat 1/2 cup sugar and cream cheese until fluffy. Fold in whipped topping. Spread over the pretzel layer in dish.
In a small saucepan, stir together cornstarch and 1/4 cup sugar. Mix in reserved pineapple juice, and bring to a boil over medium heat. Cook, stirring until thickened, about 5 minutes. Stir in crushed pineapple. Spread over the whipped layer in the dish. Cover and refrigerate for at least 1 1/2 hours, or until firm.
Apple Puff Pancake recipe.
Ingredients
1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 cup milk
1 tablespoon butter or margarine, melted
1 medium tart apple, peeled and chopped
1/2 cup apple jelly
1/8 teaspoon ground cinnamon
Directions
In a mixing bowl, combine flour and salt. Add eggs, milk and butter. Pour into a greased 8-in. square baking pan. bake at 400 degrees F for 20-25 minutes or until lightly browned. Meanwhile, combine the chopped apple, jelly and cinnamon in a saucepan. Cook and stir until jelly is melted. Cut pancake into fourths; place two pieces on each plate. Top with apple mixture.
1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 cup milk
1 tablespoon butter or margarine, melted
1 medium tart apple, peeled and chopped
1/2 cup apple jelly
1/8 teaspoon ground cinnamon
Directions
In a mixing bowl, combine flour and salt. Add eggs, milk and butter. Pour into a greased 8-in. square baking pan. bake at 400 degrees F for 20-25 minutes or until lightly browned. Meanwhile, combine the chopped apple, jelly and cinnamon in a saucepan. Cook and stir until jelly is melted. Cut pancake into fourths; place two pieces on each plate. Top with apple mixture.
Brown Rice Bread recipe.
Ingredients
1/3 cup brown rice
2/3 cup water
1 1/2 tablespoons olive oil
3 cups bread flour
2 tablespoons white sugar
1 teaspoon salt
1 1/2 teaspoons active dry yeast
Directions
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes.
Place 1/2 cup of cooked rice in a two cup measuring cup. Add oil and enough warm water to equal 1 1/2 cups. Add this mixture to pan of bread machine. Add flour, sugar, salt and yeast. Select cycle; press Start.
1/3 cup brown rice
2/3 cup water
1 1/2 tablespoons olive oil
3 cups bread flour
2 tablespoons white sugar
1 teaspoon salt
1 1/2 teaspoons active dry yeast
Directions
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes.
Place 1/2 cup of cooked rice in a two cup measuring cup. Add oil and enough warm water to equal 1 1/2 cups. Add this mixture to pan of bread machine. Add flour, sugar, salt and yeast. Select cycle; press Start.
A Hearty Green Bean and Sausage Casserole recipe.
Ingredients
1 (16 ounce) package pork sausage
2 (10.75 ounce) cans condensed cream of mushroom soup
1 tablespoon soy sauce
1 clove garlic, minced
ground black pepper to taste
2 (16 ounce) packages frozen cut green beans
1 (2.8 ounce) can French-fried onions
Directions
Crumble the pork sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and set aside.
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
In a large bowl, stir together the cream of mushroom soup, milk, soy sauce, garlic, and pepper. Mix in the sausage, then add the green beans, and stir until evenly coated. Pour half of the mixture into the prepared baking dish. Top with half of the fried onions. Spread remaining green bean mixture over the onions.
Bake for 30 minutes in the preheated oven. Remove from the oven, and sprinkle the rest of the fried onions over the top. Return to the oven for 5 to 10 more minutes, or until the onions are toasty, and green beans are cooked to your desired doneness. Let rest 5 minutes before serving.
1 (16 ounce) package pork sausage
2 (10.75 ounce) cans condensed cream of mushroom soup
1 tablespoon soy sauce
1 clove garlic, minced
ground black pepper to taste
2 (16 ounce) packages frozen cut green beans
1 (2.8 ounce) can French-fried onions
Directions
Crumble the pork sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and set aside.
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
In a large bowl, stir together the cream of mushroom soup, milk, soy sauce, garlic, and pepper. Mix in the sausage, then add the green beans, and stir until evenly coated. Pour half of the mixture into the prepared baking dish. Top with half of the fried onions. Spread remaining green bean mixture over the onions.
Bake for 30 minutes in the preheated oven. Remove from the oven, and sprinkle the rest of the fried onions over the top. Return to the oven for 5 to 10 more minutes, or until the onions are toasty, and green beans are cooked to your desired doneness. Let rest 5 minutes before serving.
Blackened Fish recipe.
Ingredients
1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon salt
3/4 cup unsalted butter, melted
6 (4 ounce) fillets trout
1/4 cup unsalted butter, melted
Directions
In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.
1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon salt
3/4 cup unsalted butter, melted
6 (4 ounce) fillets trout
1/4 cup unsalted butter, melted
Directions
In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.
Apple Cake in a Jar recipe.
Ingredients
2/3 cup shortening
2 2/3 cups white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons salt
2 teaspoons baking soda
3 cups all-purpose flour
2/3 cup water
3 cups grated apple
2/3 cup raisins
2/3 cup chopped walnuts
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside.
Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts.
Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
Jars should be eaten or kept in refrigerator for up to a week.
2/3 cup shortening
2 2/3 cups white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons salt
2 teaspoons baking soda
3 cups all-purpose flour
2/3 cup water
3 cups grated apple
2/3 cup raisins
2/3 cup chopped walnuts
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside.
Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts.
Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
Jars should be eaten or kept in refrigerator for up to a week.
Almond Apricot Bars recipe.
Ingredients
2 cups vanilla or white chips, divided
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup apricot jam
1/2 cup sliced almonds
Directions
In a microwave, melt 1 cup chips; set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8-in. square baking dish. Bake at 325 degrees F for 15-20 minutes or until golden brown. Spread with jam.
Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds. Bake for 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into squares; cut squares in half.
2 cups vanilla or white chips, divided
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup apricot jam
1/2 cup sliced almonds
Directions
In a microwave, melt 1 cup chips; set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8-in. square baking dish. Bake at 325 degrees F for 15-20 minutes or until golden brown. Spread with jam.
Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds. Bake for 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into squares; cut squares in half.
15-Minute Herbed Chicken recipe.
Ingredients
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's� Condensed Cream of Chicken with Herbs Soup
1/2 cup milk
Broth Simmered Rice (see note)
Directions
Heat oil in skillet. Add chicken and cook until browned.
Add soup and milk. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve with Broth Simmered Rice.
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's� Condensed Cream of Chicken with Herbs Soup
1/2 cup milk
Broth Simmered Rice (see note)
Directions
Heat oil in skillet. Add chicken and cook until browned.
Add soup and milk. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve with Broth Simmered Rice.
Amaretto Butter Balls recipe.
Ingredients
1 cup butter
1/2 cup confectioners' sugar
2 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup amaretto liqueur
3/4 cup finely chopped almonds (optional)
1/2 cup confectioners' sugar for rolling
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter and 1/2 cup confectioners' sugar until smooth. Stir in the flour and salt until well blended, then mix in the amaretto liqueur. Fold in chopped almonds if desired. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Roll cookies in remaining 1/2 cup confectioners' sugar while still warm.
1 cup butter
1/2 cup confectioners' sugar
2 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup amaretto liqueur
3/4 cup finely chopped almonds (optional)
1/2 cup confectioners' sugar for rolling
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter and 1/2 cup confectioners' sugar until smooth. Stir in the flour and salt until well blended, then mix in the amaretto liqueur. Fold in chopped almonds if desired. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Roll cookies in remaining 1/2 cup confectioners' sugar while still warm.
Brown and Wild Rice Salad recipe.
Ingredients
1 cup brown rice, cooked
1 cup wild rice, cooked
6 green onions, chopped
3/4 cup dried cranberries
1/3 cup chopped pecans, toasted
2 tablespoons chopped fresh parsley
1/4 cup olive oil
6 tablespoons raspberry vinegar
2 tablespoons honey
1 1/2 teaspoons salt
1/2 teaspoon pepper
Directions
In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.
1 cup brown rice, cooked
1 cup wild rice, cooked
6 green onions, chopped
3/4 cup dried cranberries
1/3 cup chopped pecans, toasted
2 tablespoons chopped fresh parsley
1/4 cup olive oil
6 tablespoons raspberry vinegar
2 tablespoons honey
1 1/2 teaspoons salt
1/2 teaspoon pepper
Directions
In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.
Almond Cookies (Dim Sum Variety) recipe.
Ingredients
red food coloring
1 cup vegetable shortening, plus
3 tablespoons vegetable shortening
1 cup sugar
1 egg, beaten
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Pour a few drops of red food coloring into a small bowl, and set aside.
With an electric mixer, beat the shortening together with the sugar in a mixing bowl until creamy. Beat in the egg and almond extract.
In another bowl, sift together the flour, baking soda, and salt. Stir the flour mixture into the sugar-shortening mixture, and mix well. Scoop up a scant tablespoon of dough with a spoon, and form into a walnut-sized ball. Place the ball onto an ungreased cookie sheet, and press the ball slightly with your thumb to create a flat spot on top (don't flatten the cookie). Dip the end of a bamboo chopstick into the red food coloring, and touch the center of each cookie to make a red dot.
Bake in the preheated oven until slightly browned, 15 to 18 minutes. Cool on a rack.
red food coloring
1 cup vegetable shortening, plus
3 tablespoons vegetable shortening
1 cup sugar
1 egg, beaten
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Pour a few drops of red food coloring into a small bowl, and set aside.
With an electric mixer, beat the shortening together with the sugar in a mixing bowl until creamy. Beat in the egg and almond extract.
In another bowl, sift together the flour, baking soda, and salt. Stir the flour mixture into the sugar-shortening mixture, and mix well. Scoop up a scant tablespoon of dough with a spoon, and form into a walnut-sized ball. Place the ball onto an ungreased cookie sheet, and press the ball slightly with your thumb to create a flat spot on top (don't flatten the cookie). Dip the end of a bamboo chopstick into the red food coloring, and touch the center of each cookie to make a red dot.
Bake in the preheated oven until slightly browned, 15 to 18 minutes. Cool on a rack.
Applesauce Spice Cake recipe.
Ingredients
1 1/4 cups boiling water
1 cup rolled oats
1/4 cup vegetable oil
1/4 cup applesauce
2/3 cup white sugar
3/4 cup packed brown sugar
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Combine rolled oats with boiling water and let stand for 20 minutes. Grease and flour a 9 inch square pan. In a medium bowl, sift flour, baking soda, cinnamon and nutmeg together and set aside.
In a large bowl, combine oatmeal, oil and applesauce. Add eggs, sugar and brown sugar and mix well. Add the flour mixture and mix well. Finally, fold in the raisins and nuts. Pour into the 9 inch square pan.
Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a toothpick inserted into the cake comes out clean.
1 1/4 cups boiling water
1 cup rolled oats
1/4 cup vegetable oil
1/4 cup applesauce
2/3 cup white sugar
3/4 cup packed brown sugar
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Combine rolled oats with boiling water and let stand for 20 minutes. Grease and flour a 9 inch square pan. In a medium bowl, sift flour, baking soda, cinnamon and nutmeg together and set aside.
In a large bowl, combine oatmeal, oil and applesauce. Add eggs, sugar and brown sugar and mix well. Add the flour mixture and mix well. Finally, fold in the raisins and nuts. Pour into the 9 inch square pan.
Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a toothpick inserted into the cake comes out clean.
Apple Broccoli Salad recipe.
Ingredients
6 medium tart apples, chopped
3 cups broccoli florets
1 small onion, chopped
1/2 cup raisins
1 1/2 cups mayonnaise
2 tablespoons white vinegar
1 1/2 teaspoons sugar
1/2 teaspoon lemon juice
1/2 teaspoon salt
10 bacon strips, cooked and crumbled
1/2 cup coarsely chopped walnuts
Directions
In a large bowl, combine the apples, broccoli, onion and raisins. In a small bowl, combine the mayonnaise, vinegar, sugar, lemon juice and salt; pour over apple mixture and toss to coat. Cover and chill for at least 2 hours. Just before serving, stir in the bacon and walnuts.
6 medium tart apples, chopped
3 cups broccoli florets
1 small onion, chopped
1/2 cup raisins
1 1/2 cups mayonnaise
2 tablespoons white vinegar
1 1/2 teaspoons sugar
1/2 teaspoon lemon juice
1/2 teaspoon salt
10 bacon strips, cooked and crumbled
1/2 cup coarsely chopped walnuts
Directions
In a large bowl, combine the apples, broccoli, onion and raisins. In a small bowl, combine the mayonnaise, vinegar, sugar, lemon juice and salt; pour over apple mixture and toss to coat. Cover and chill for at least 2 hours. Just before serving, stir in the bacon and walnuts.
Broccoli and Provolone Quiche recipe.
Ingredients
3 cups broccoli florets
3 tablespoons olive oil
2 cloves garlic, peeled and minced
1 medium onion, finely chopped
1/4 teaspoon red pepper flakes
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 egg yolk, beaten
1 pint heavy cream
salt and pepper to taste
1 cup shredded provolone cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place a steamer basket in a medium saucepan filled with about 1 inch of water. Place broccoli in the steamer basket, and bring water to a boil. Cover, and steam 5 minutes, or until broccoli is tender but firm.
Heat the oil in a medium skillet over medium heat, and saute garlic and onion until tender. Mix in the broccoli, and continue cooking 1 to 2 minutes. Season with red pepper flakes. Transfer to the pie crust.
In a medium bowl, whisk together eggs, egg yolk, and heavy cream. Pour over the broccoli mixture in the pie crust. Season with salt and pepper. Top with Provolone.
Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
3 cups broccoli florets
3 tablespoons olive oil
2 cloves garlic, peeled and minced
1 medium onion, finely chopped
1/4 teaspoon red pepper flakes
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 egg yolk, beaten
1 pint heavy cream
salt and pepper to taste
1 cup shredded provolone cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place a steamer basket in a medium saucepan filled with about 1 inch of water. Place broccoli in the steamer basket, and bring water to a boil. Cover, and steam 5 minutes, or until broccoli is tender but firm.
Heat the oil in a medium skillet over medium heat, and saute garlic and onion until tender. Mix in the broccoli, and continue cooking 1 to 2 minutes. Season with red pepper flakes. Transfer to the pie crust.
In a medium bowl, whisk together eggs, egg yolk, and heavy cream. Pour over the broccoli mixture in the pie crust. Season with salt and pepper. Top with Provolone.
Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
Angels on Horseback recipe.
Ingredients
12 shucked oysters
12 slices bacon
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon smoked paprika
2 tablespoons chopped fresh parsley
Directions
Preheat an oven to 450 degrees F (230 degrees C). Set a wire rack into a small baking dish.
Wrap each oyster with a slice of bacon, and secure with a toothpick. Sprinkle with salt, pepper, paprika, and parsley; set onto wire rack.
Bake in the preheated oven until the bacon is crispy, 10 to 12 minutes. Serve immediately. They aren't as good once they get cold.
12 shucked oysters
12 slices bacon
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon smoked paprika
2 tablespoons chopped fresh parsley
Directions
Preheat an oven to 450 degrees F (230 degrees C). Set a wire rack into a small baking dish.
Wrap each oyster with a slice of bacon, and secure with a toothpick. Sprinkle with salt, pepper, paprika, and parsley; set onto wire rack.
Bake in the preheated oven until the bacon is crispy, 10 to 12 minutes. Serve immediately. They aren't as good once they get cold.
12-Hour Salad recipe.
Ingredients
8 cups torn salad greens
1 1/2 cups chopped celery
2 medium green peppers, chopped
1 medium red onion, chopped
1 (10 ounce) package frozen peas, thawed
1 cup mayonnaise
1 cup sour cream
3 tablespoons sugar
1 cup shredded Cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
Directions
Place salad greens in a 3-qt. bowl or 13-in. x 9-in. x 2-in. dish. Top with layers of celery, green peppers, onion and peas; do not toss.
In a bowl, combine the mayonnaise, sour cream and sugar; spread over vegetables. Sprinkle with cheese and bacon. Cover and refrigerate overnight.
8 cups torn salad greens
1 1/2 cups chopped celery
2 medium green peppers, chopped
1 medium red onion, chopped
1 (10 ounce) package frozen peas, thawed
1 cup mayonnaise
1 cup sour cream
3 tablespoons sugar
1 cup shredded Cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
Directions
Place salad greens in a 3-qt. bowl or 13-in. x 9-in. x 2-in. dish. Top with layers of celery, green peppers, onion and peas; do not toss.
In a bowl, combine the mayonnaise, sour cream and sugar; spread over vegetables. Sprinkle with cheese and bacon. Cover and refrigerate overnight.
Apple Oatmeal Bar Cookies recipe.
Ingredients
1/2 cup butter, softened
1 cup packed brown sugar
2 1/2 cups uncooked rolled oats
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 cup applesauce
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
In a large bowl, cream together the butter and brown sugar until smooth. Beat in the oats, flour, cinnamon, and vanilla. Fold in the applesauce and walnuts. Transfer the mixture to the prepared pan.
Bake 35 minutes in the preheated oven, until golden brown. Cool in pan, and cut into squares.
1/2 cup butter, softened
1 cup packed brown sugar
2 1/2 cups uncooked rolled oats
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 cup applesauce
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
In a large bowl, cream together the butter and brown sugar until smooth. Beat in the oats, flour, cinnamon, and vanilla. Fold in the applesauce and walnuts. Transfer the mixture to the prepared pan.
Bake 35 minutes in the preheated oven, until golden brown. Cool in pan, and cut into squares.
Blue Bacon Stuffed Mushrooms recipe.
Ingredients
3 strips bacon
6 large mushrooms
1 tablespoon butter
1/2 onion, diced
1 clove garlic, sliced
3 ounces cream cheese
3 ounces blue cheese
1/3 cup bread crumbs
Directions
Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems.
Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray.
Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.
Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.
3 strips bacon
6 large mushrooms
1 tablespoon butter
1/2 onion, diced
1 clove garlic, sliced
3 ounces cream cheese
3 ounces blue cheese
1/3 cup bread crumbs
Directions
Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems.
Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray.
Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.
Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.
5/27/2011
Apple Raisin Bread recipe.
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup packed brown sugar
1 cup rolled oats
1 1/2 cups grated apple
1/4 cup chopped walnuts
1/4 cup raisins
1/4 cup milk
1/4 cup vegetable oil
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 1/2 x 4 1/2 inch loaf pan.
In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, brown sugar, and oats. Add apple, nuts, raisins, eggs, milk, and oil. Mix until dry ingredients are moistened.
Bake for 55 to 60 minutes, or until done. Cool on wire rack.
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup packed brown sugar
1 cup rolled oats
1 1/2 cups grated apple
1/4 cup chopped walnuts
1/4 cup raisins
1/4 cup milk
1/4 cup vegetable oil
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 1/2 x 4 1/2 inch loaf pan.
In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, brown sugar, and oats. Add apple, nuts, raisins, eggs, milk, and oil. Mix until dry ingredients are moistened.
Bake for 55 to 60 minutes, or until done. Cool on wire rack.
Banana Oat Muffins recipe.
Ingredients
1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas
Directions
Combine flour, oats, sugar, baking powder, soda, and salt.
In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.
1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas
Directions
Combine flour, oats, sugar, baking powder, soda, and salt.
In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.
Alligator in Garlic-Wine Sauce recipe.
Ingredients
2 pounds alligator meat, cut into cubes
3 tablespoons fresh lime juice
salt and pepper to taste
all-purpose flour for dusting
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 cup white wine
Directions
Toss alligator cubes with lime juice, cover, and refrigerate for 1 hour to marinate.
Squeeze any excess liquid from alligator and place into a large bowl. Season with salt and pepper, then toss with enough flour to coat. Remove alligator, shake off excess flour, and set aside.
Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until fragrant, about 30 seconds. Add alligator, and cook until firm and opaque, 5 to 6 minutes. Place alligator into serving dish, then pour wine into skillet and simmer until thickened, about 2 minutes. Pour sauce over alligator to serve.
2 pounds alligator meat, cut into cubes
3 tablespoons fresh lime juice
salt and pepper to taste
all-purpose flour for dusting
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 cup white wine
Directions
Toss alligator cubes with lime juice, cover, and refrigerate for 1 hour to marinate.
Squeeze any excess liquid from alligator and place into a large bowl. Season with salt and pepper, then toss with enough flour to coat. Remove alligator, shake off excess flour, and set aside.
Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until fragrant, about 30 seconds. Add alligator, and cook until firm and opaque, 5 to 6 minutes. Place alligator into serving dish, then pour wine into skillet and simmer until thickened, about 2 minutes. Pour sauce over alligator to serve.
Bacon Clapshot recipe.
Ingredients
1 1/3 pounds potato, peeled and quartered
2/3 pound turnips, peeled and cut into chunks
3 tablespoons butter
1/4 cup milk
8 strips bacon, cooked and crumbled
1 pinch ground nutmeg
salt and ground black pepper to taste
Directions
Place the potatoes and turnips in a large saucepan, cover with water and bring to a boil. Cook until tender, about 20 minutes.
Drain the potatoes and turnips, return them to the saucepan and mash until creamy. Add the butter and milk and beat until fluffy. Stir in the crumbled bacon and season with nutmeg, salt, and pepper.
1 1/3 pounds potato, peeled and quartered
2/3 pound turnips, peeled and cut into chunks
3 tablespoons butter
1/4 cup milk
8 strips bacon, cooked and crumbled
1 pinch ground nutmeg
salt and ground black pepper to taste
Directions
Place the potatoes and turnips in a large saucepan, cover with water and bring to a boil. Cook until tender, about 20 minutes.
Drain the potatoes and turnips, return them to the saucepan and mash until creamy. Add the butter and milk and beat until fluffy. Stir in the crumbled bacon and season with nutmeg, salt, and pepper.
Bagel and Cheese Bake recipe.
Ingredients
1/2 pound bacon, diced
1/2 cup chopped onion
3 plain bagels
1 cup shredded sharp Cheddar cheese
12 eggs, beaten
2 cups milk
2 teaspoons chopped fresh parsley
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
Directions
Place the bacon and onion in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Slice each bagel into 4 thin slices.
Arrange 6 bagel slices in the bottom of a lightly greased 9x13 inch baking dish. Cover with the bacon and onion mixture, followed by the Cheddar cheese. Top with remaining bagel slices.
In a medium bowl, whisk together the eggs, milk, parsley, and pepper. Pour the egg mixture over the bagel layers. Cover, and refrigerate 8 hours or overnight.
Preheat oven to 400 degrees F (200 degrees C). Uncover the chilled bagel dish, and bake in the preheated oven 25 to 30 minutes, or until eggs are firm. Sprinkle with Parmesan cheese, and serve warm.
1/2 pound bacon, diced
1/2 cup chopped onion
3 plain bagels
1 cup shredded sharp Cheddar cheese
12 eggs, beaten
2 cups milk
2 teaspoons chopped fresh parsley
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
Directions
Place the bacon and onion in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Slice each bagel into 4 thin slices.
Arrange 6 bagel slices in the bottom of a lightly greased 9x13 inch baking dish. Cover with the bacon and onion mixture, followed by the Cheddar cheese. Top with remaining bagel slices.
In a medium bowl, whisk together the eggs, milk, parsley, and pepper. Pour the egg mixture over the bagel layers. Cover, and refrigerate 8 hours or overnight.
Preheat oven to 400 degrees F (200 degrees C). Uncover the chilled bagel dish, and bake in the preheated oven 25 to 30 minutes, or until eggs are firm. Sprinkle with Parmesan cheese, and serve warm.
Autumn Dessert recipe.
Ingredients
1 large ripe pear or tart apple, peeled and thinly sliced
1/2 cup water, divided
2 tablespoons sugar
1 tablespoon raisins
1 teaspoon butter or margarine
1/8 teaspoon ground cinnamon
1 dash ground nutmeg
1 tablespoon cornstarch
2 slices cinnamon bread, toasted
Ice cream or whipped cream (optional)
Directions
In a saucepan, combine pear, 1/4 cup water, sugar, raisins if desired, butter, cinnamon, nutmeg. Cook over medium heat for 8-10 minutes or until fruit is tender. Combine cornstarch and remaining water until smooth; add to fruit mixture. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Serve warm over cinnamon toast. Top with ice cream or whipped cream if desired.
1 large ripe pear or tart apple, peeled and thinly sliced
1/2 cup water, divided
2 tablespoons sugar
1 tablespoon raisins
1 teaspoon butter or margarine
1/8 teaspoon ground cinnamon
1 dash ground nutmeg
1 tablespoon cornstarch
2 slices cinnamon bread, toasted
Ice cream or whipped cream (optional)
Directions
In a saucepan, combine pear, 1/4 cup water, sugar, raisins if desired, butter, cinnamon, nutmeg. Cook over medium heat for 8-10 minutes or until fruit is tender. Combine cornstarch and remaining water until smooth; add to fruit mixture. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Serve warm over cinnamon toast. Top with ice cream or whipped cream if desired.
Bacon-Egg Spaghetti recipe.
Ingredients
8 slices bacon
1/2 pound fresh mushrooms, sliced
1 pound spaghetti
1 pound American cheese, cubed
4 eggs, beaten
Directions
In a large skillet over medium heat, fry bacon until crisp and drain on paper towels; crumble and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and add to cooked mushrooms.
Meanwhile, saute mushrooms in about 1 tablespoon of bacon drippings and remove from heat.
Add the cheese cubes and beaten eggs; toss until the cheese is melted and the eggs have coated the noodles. Sprinkle in the crumbled bacon and stir; serve.
8 slices bacon
1/2 pound fresh mushrooms, sliced
1 pound spaghetti
1 pound American cheese, cubed
4 eggs, beaten
Directions
In a large skillet over medium heat, fry bacon until crisp and drain on paper towels; crumble and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and add to cooked mushrooms.
Meanwhile, saute mushrooms in about 1 tablespoon of bacon drippings and remove from heat.
Add the cheese cubes and beaten eggs; toss until the cheese is melted and the eggs have coated the noodles. Sprinkle in the crumbled bacon and stir; serve.
Authentic Thai Cashew Chicken recipe.
Ingredients
1 tablespoon canola oil
1 large yellow onion, chopped
1 large yellow bell pepper, chopped
3 tablespoons ketchup
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/3 cup chicken broth
1 teaspoon white sugar
1 teaspoon Thai garlic chile paste
4 skinless, boneless chicken breast halves - cut into bite-size pieces
1 zucchini, chopped
1 yellow squash, chopped
6 ounces broccoli, chopped
8 ounces fresh mushrooms, quartered
1/2 cup unsalted cashew nuts
Directions
Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.
1 tablespoon canola oil
1 large yellow onion, chopped
1 large yellow bell pepper, chopped
3 tablespoons ketchup
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/3 cup chicken broth
1 teaspoon white sugar
1 teaspoon Thai garlic chile paste
4 skinless, boneless chicken breast halves - cut into bite-size pieces
1 zucchini, chopped
1 yellow squash, chopped
6 ounces broccoli, chopped
8 ounces fresh mushrooms, quartered
1/2 cup unsalted cashew nuts
Directions
Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.
Arrabbiata Sauce recipe.
Ingredients
1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley
Directions
Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
Stir in parsley. Ladle over the hot cooked pasta of your choice.
1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley
Directions
Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
Stir in parsley. Ladle over the hot cooked pasta of your choice.
Boston Cream Pie III recipe.
Ingredients
2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
3/4 cup milk
3 egg yolks
3 egg yolks
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 tablespoon butter
1 teaspoon vanilla extract
Chocolate Glaze
1 (1 ounce) square unsweetened chocolate
2 tablespoons butter or margarine
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon hot water
confectioners' sugar for dusting
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 - 8 inch round cake pans and line bottoms with rounds of parchment paper. Sift together the cake flour, baking powder and salt; set aside.
In a large bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with 3/4 cup milk. Mix only enough to blend thoroughly; do not overmix.
Divide the batter between 2 - 8 inch pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the Pastry Cream Filling: In a small saucepan, heat 1 cup milk to the boiling point and remove from heat. In a heatproof mixing bowl, beat 3 egg yolks until smooth. Gradually add 1/2 cup sugar and continue beating until pale yellow. Beat in 1/4 cup flour. Pour the hot milk into the egg yolk mixture in steady stream, beating constantly. When all the milk has been added, place the bowl over a pan of boiling water so that the bowl is not touching the water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in 1 tablespoon butter and 1 teaspoon vanilla. Let cool.
To make the Glaze: In the top of a double boiler, melt the chocolate with 2 tablespoons butter. When smooth, remove from the heat and beat in the confectioners sugar to make a thick paste. Add 1/2 teaspoon vanilla. Beat in a little of the hot water. If the glaze does not have a spreadable consistency, add more water 1 teaspoon at a time.
To assemble the cake, spread the cooled pastry cream over one of the cake layers. Place second cake layer over pastry cream and spread the chocolate glaze over the top using a metal spatula. Dust top with confectioners sugar. Refrigerate any leftover cake.
2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
3/4 cup milk
3 egg yolks
3 egg yolks
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 tablespoon butter
1 teaspoon vanilla extract
Chocolate Glaze
1 (1 ounce) square unsweetened chocolate
2 tablespoons butter or margarine
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon hot water
confectioners' sugar for dusting
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 - 8 inch round cake pans and line bottoms with rounds of parchment paper. Sift together the cake flour, baking powder and salt; set aside.
In a large bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with 3/4 cup milk. Mix only enough to blend thoroughly; do not overmix.
Divide the batter between 2 - 8 inch pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the Pastry Cream Filling: In a small saucepan, heat 1 cup milk to the boiling point and remove from heat. In a heatproof mixing bowl, beat 3 egg yolks until smooth. Gradually add 1/2 cup sugar and continue beating until pale yellow. Beat in 1/4 cup flour. Pour the hot milk into the egg yolk mixture in steady stream, beating constantly. When all the milk has been added, place the bowl over a pan of boiling water so that the bowl is not touching the water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in 1 tablespoon butter and 1 teaspoon vanilla. Let cool.
To make the Glaze: In the top of a double boiler, melt the chocolate with 2 tablespoons butter. When smooth, remove from the heat and beat in the confectioners sugar to make a thick paste. Add 1/2 teaspoon vanilla. Beat in a little of the hot water. If the glaze does not have a spreadable consistency, add more water 1 teaspoon at a time.
To assemble the cake, spread the cooled pastry cream over one of the cake layers. Place second cake layer over pastry cream and spread the chocolate glaze over the top using a metal spatula. Dust top with confectioners sugar. Refrigerate any leftover cake.
Buffalochef's Strawberry Rhubarb Pie recipe.
Ingredients
1/2 cup white sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup chilled butter
1 recipe pastry for a 9-inch double crust pie
1 pint fresh strawberries, sliced
3/4 pound rhubarb, chopped
1 1/3 cups white sugar
3 tablespoons minced crystallized ginger
1/4 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 eggs
Directions
Preheat oven to 425 degrees F (220 degrees C). Roll out half the pie crust pastry to a circle about 11 inches in diameter, and fit the crust into a 9-inch pie dish. Place the pie dish onto a rimmed baking sheet.
Whisk together 1/2 cup of sugar, 1/2 cup of flour, and 1 teaspoon of cinnamon in a bowl. With a pastry cutter, chop in the butter until the topping resembles crumbs; set the topping aside.
In another bowl, stir together the strawberries, rhubarb, 1 1/3 cup of sugar, crystallized ginger, 1/4 cup of flour, nutmeg, 1/4 teaspoon of cinnamon, and salt until thoroughly combined; beat in the eggs.
Roll the rest of the pastry out into an 11-inch circle, and cut the crust into 1/2-inch wide strips. Spoon the strawberry-rhubarb filling into the bottom crust, and sprinkle the crumb topping evenly all over the filling. Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Press the crust edges with a fork dipped in a little flour to make a crimped edge.
Bake in the preheated oven for 10 minutes, then reduce heat to 350 degrees C (175 degrees C) until the pie is bubbling, and the crust and crumb topping are lightly browned, 45 to 50 more minutes. Cool pie at least 1 hour before serving.
1/2 cup white sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup chilled butter
1 recipe pastry for a 9-inch double crust pie
1 pint fresh strawberries, sliced
3/4 pound rhubarb, chopped
1 1/3 cups white sugar
3 tablespoons minced crystallized ginger
1/4 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 eggs
Directions
Preheat oven to 425 degrees F (220 degrees C). Roll out half the pie crust pastry to a circle about 11 inches in diameter, and fit the crust into a 9-inch pie dish. Place the pie dish onto a rimmed baking sheet.
Whisk together 1/2 cup of sugar, 1/2 cup of flour, and 1 teaspoon of cinnamon in a bowl. With a pastry cutter, chop in the butter until the topping resembles crumbs; set the topping aside.
In another bowl, stir together the strawberries, rhubarb, 1 1/3 cup of sugar, crystallized ginger, 1/4 cup of flour, nutmeg, 1/4 teaspoon of cinnamon, and salt until thoroughly combined; beat in the eggs.
Roll the rest of the pastry out into an 11-inch circle, and cut the crust into 1/2-inch wide strips. Spoon the strawberry-rhubarb filling into the bottom crust, and sprinkle the crumb topping evenly all over the filling. Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Press the crust edges with a fork dipped in a little flour to make a crimped edge.
Bake in the preheated oven for 10 minutes, then reduce heat to 350 degrees C (175 degrees C) until the pie is bubbling, and the crust and crumb topping are lightly browned, 45 to 50 more minutes. Cool pie at least 1 hour before serving.
Apple Coleslaw recipe.
Ingredients
4 cups shredded cabbage
1 cup shredded carrot
1 Granny Smith apple - peeled, cored and coarsely shredded
2 tablespoons honey
1 tablespoon brown sugar
2 teaspoons white vinegar
1 tablespoon pineapple juice (optional)
2 tablespoons mayonnaise
1 dash salt
1 teaspoon ground black pepper
Directions
Place the shredded cabbage and carrot together in a bowl with the sliced apple, and toss to combine. In a separate bowl, stir together the honey, brown sugar, vinegar, pineapple juice, and mayonnaise until the honey and sugar have dissolved completely. Pour over the salad, and toss to coat. Season with salt and pepper, and toss again. Cover and chill until ready to serve.
4 cups shredded cabbage
1 cup shredded carrot
1 Granny Smith apple - peeled, cored and coarsely shredded
2 tablespoons honey
1 tablespoon brown sugar
2 teaspoons white vinegar
1 tablespoon pineapple juice (optional)
2 tablespoons mayonnaise
1 dash salt
1 teaspoon ground black pepper
Directions
Place the shredded cabbage and carrot together in a bowl with the sliced apple, and toss to combine. In a separate bowl, stir together the honey, brown sugar, vinegar, pineapple juice, and mayonnaise until the honey and sugar have dissolved completely. Pour over the salad, and toss to coat. Season with salt and pepper, and toss again. Cover and chill until ready to serve.
Bread and Butter Pickles I recipe.
Ingredients
6 small onions, sliced
1 teaspoon mustard seed
3/4 teaspoon ground turmeric
1 teaspoon celery seed
1 cup white sugar
3 cups distilled white vinegar
1/3 cup coarse salt
6 cucumbers, sliced
Directions
In a large pan, combine the onions, mustard seed, turmeric and celery seed.
In a saucepan, combine the sugar, vinegar and salt. Bring to a boil. Pour the boiling mixture into the pan with the onion mixture.
Add the cucumber slices. Pack into sterile jars. Refrigerate for 2 weeks before eating.
6 small onions, sliced
1 teaspoon mustard seed
3/4 teaspoon ground turmeric
1 teaspoon celery seed
1 cup white sugar
3 cups distilled white vinegar
1/3 cup coarse salt
6 cucumbers, sliced
Directions
In a large pan, combine the onions, mustard seed, turmeric and celery seed.
In a saucepan, combine the sugar, vinegar and salt. Bring to a boil. Pour the boiling mixture into the pan with the onion mixture.
Add the cucumber slices. Pack into sterile jars. Refrigerate for 2 weeks before eating.
Bahama Breeze recipe.
Ingredients
1 fluid ounce dark rum
1/2 fluid ounce banana liqueur
1/2 fluid ounce apricot liqueur
1/2 fluid ounce coconut rum
1/4 fluid ounce grenadine syrup
1 teaspoon honey
1/2 fluid ounce lemon juice
1 fluid ounce orange juice
1 fluid ounce pineapple juice
1 tray ice cubes
Directions
In a blender, combine dark rum, banana liqueur, apricot liqueur, coconut rum, grenadine, honey, lemon juice, orange juice, pineapple juice and 3 or 4 ice cubes. Blend until smooth. Pour into glasses with ice and serve.
1 fluid ounce dark rum
1/2 fluid ounce banana liqueur
1/2 fluid ounce apricot liqueur
1/2 fluid ounce coconut rum
1/4 fluid ounce grenadine syrup
1 teaspoon honey
1/2 fluid ounce lemon juice
1 fluid ounce orange juice
1 fluid ounce pineapple juice
1 tray ice cubes
Directions
In a blender, combine dark rum, banana liqueur, apricot liqueur, coconut rum, grenadine, honey, lemon juice, orange juice, pineapple juice and 3 or 4 ice cubes. Blend until smooth. Pour into glasses with ice and serve.
Bob's Salad Dressing recipe.
Ingredients
2/3 cup olive oil
1/3 cup fresh lemon juice
1/3 cup tahini
1 tablespoon nutritional yeast
1/4 cup tamari
1 tablespoon honey
1/2 teaspoon dried oregano
1 tablespoon mayonnaise
salt and pepper to taste
Directions
In a blender, combine olive oil, lemon juice, tahini, nutritional yeast, tamari, honey, oregano, mayonnaise and salt and pepper. Process until smooth and serve over salad.
2/3 cup olive oil
1/3 cup fresh lemon juice
1/3 cup tahini
1 tablespoon nutritional yeast
1/4 cup tamari
1 tablespoon honey
1/2 teaspoon dried oregano
1 tablespoon mayonnaise
salt and pepper to taste
Directions
In a blender, combine olive oil, lemon juice, tahini, nutritional yeast, tamari, honey, oregano, mayonnaise and salt and pepper. Process until smooth and serve over salad.
Artichoke Pasta Salad recipe.
Ingredients
1 cup uncooked elbow macaroni
1 cup halved grape tomatoes
1 cup sliced ripe olives
1 (6.5 ounce) jar marinated artichoke hearts, undrained
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Cook the macaroni according to package directions; drain and rinse in cold water. Place in bowl; add the remaining ingredients and toss gently. Cover and refrigerate until serving.
1 cup uncooked elbow macaroni
1 cup halved grape tomatoes
1 cup sliced ripe olives
1 (6.5 ounce) jar marinated artichoke hearts, undrained
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Cook the macaroni according to package directions; drain and rinse in cold water. Place in bowl; add the remaining ingredients and toss gently. Cover and refrigerate until serving.
Broccoli-Cheese Corn Bread recipe.
Ingredients
1/2 cup butter or margarine, melted
3/4 teaspoon salt
1 (8.5 ounce) package corn bread/muffin mix
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 cup shredded Cheddar cheese
1 medium onion, chopped
Directions
In a bowl, combine eggs, butter and salt. Stir in corn bread mix just until blended. Stir in the remaining ingredients. Pour into a greased 11-in. x 7-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Slice and serve warm.
1/2 cup butter or margarine, melted
3/4 teaspoon salt
1 (8.5 ounce) package corn bread/muffin mix
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 cup shredded Cheddar cheese
1 medium onion, chopped
Directions
In a bowl, combine eggs, butter and salt. Stir in corn bread mix just until blended. Stir in the remaining ingredients. Pour into a greased 11-in. x 7-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Slice and serve warm.
Butter Rum Cream Pie recipe.
Ingredients
1 (9 inch) pie crust, baked
3/4 cup packed brown sugar
6 tablespoons cornstarch
1/4 teaspoon salt
3 cups milk
3 egg yolks
3 tablespoons butter
2 teaspoons vanilla extract
1 teaspoon butterscotch flavored extract
1 1/4 teaspoons rum flavored extract
1 tablespoon spiced rum
Directions
In a medium saucepan combine brown sugar, cornstarch, and salt. Whisk in milk and egg yolks until well blended. Cook mixture over medium heat, stirring constantly. Once mixture begins to boil, continue to boil for 2 minutes, then remove from heat.
To milk mixture stir in butter or margarine, vanilla extract, butterscotch extract, rum extract, and spiced rum. Pour this mixture into baked pie shell and chill for 2 to 3 hours before serving. Garnish with whipped cream and butterscotch topping.
1 (9 inch) pie crust, baked
3/4 cup packed brown sugar
6 tablespoons cornstarch
1/4 teaspoon salt
3 cups milk
3 egg yolks
3 tablespoons butter
2 teaspoons vanilla extract
1 teaspoon butterscotch flavored extract
1 1/4 teaspoons rum flavored extract
1 tablespoon spiced rum
Directions
In a medium saucepan combine brown sugar, cornstarch, and salt. Whisk in milk and egg yolks until well blended. Cook mixture over medium heat, stirring constantly. Once mixture begins to boil, continue to boil for 2 minutes, then remove from heat.
To milk mixture stir in butter or margarine, vanilla extract, butterscotch extract, rum extract, and spiced rum. Pour this mixture into baked pie shell and chill for 2 to 3 hours before serving. Garnish with whipped cream and butterscotch topping.
Baked Miniature Pumpkins recipe.
Ingredients
1 small sugar pumpkin
1 teaspoon brown sugar
1/2 teaspoon butter
2 pinches ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.
1 small sugar pumpkin
1 teaspoon brown sugar
1/2 teaspoon butter
2 pinches ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.
Angel Food Candy recipe.
Ingredients
1 cup white sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
1 pound chocolate confectioners' coating
Directions
Butter a 9x13 inch baking dish.
In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. Mixture will not fill pan. Allow to cool completely.
In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.
1 cup white sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
1 pound chocolate confectioners' coating
Directions
Butter a 9x13 inch baking dish.
In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. Mixture will not fill pan. Allow to cool completely.
In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.
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.
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.
Almond Chicken Stir-Fry recipe.
Ingredients
1 pound boneless, skinless chicken breasts cut into thin strips
3/4 cup sliced almonds
1 tablespoon canola oil
1 (16 ounce) package frozen broccoli stir-fry vegetable blend
1 tablespoon cornstarch
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/3 cup unsweetened pineapple juice
1/3 cup reduced-sodium soy sauce
Hot cooked rice
Directions
In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and cook for 4 minutes or until vegetables are tender and chicken is no longer pink.
In a small bowl, combine the cornstarch, brown sugar and ginger. Stir in pineapple juice and soy sauce until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.
1 pound boneless, skinless chicken breasts cut into thin strips
3/4 cup sliced almonds
1 tablespoon canola oil
1 (16 ounce) package frozen broccoli stir-fry vegetable blend
1 tablespoon cornstarch
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/3 cup unsweetened pineapple juice
1/3 cup reduced-sodium soy sauce
Hot cooked rice
Directions
In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and cook for 4 minutes or until vegetables are tender and chicken is no longer pink.
In a small bowl, combine the cornstarch, brown sugar and ginger. Stir in pineapple juice and soy sauce until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.
Apples in Pajamas recipe.
Ingredients
4 large Granny smith apples - peeled, cored and sliced into 1/2 inch thick rings
2/3 cup all-purpose flour
1 pinch salt
1 tablespoon vegetable oil
1/3 cup milk
1/4 cup water
4 cups oil for frying, or as needed
1/2 teaspoon ground cinnamon
2 tablespoons white sugar
Directions
In a shallow bowl, stir together the flour and salt. Whisk in the eggs, 1 tablespoon of oil, milk, and water until batter is smooth. The batter should be just thick enough to stick to the apples and coat them. If the batter is too thin, more flour may be added. If the batter does not want to stick, toss the apples with a bit of flour.
Heat one inch of vegetable oil in a deep heavy skillet to 375 degrees F (190 degrees C).
Coat apple slices with batter, and place 4 or 5 slices into the hot oil at a time. Fry until golden on one side, then use tongs to flip and fry until brown on the other side. Drain on paper towels. Stir together the cinnamon and sugar; sprinkle over the apple slices before serving.
4 large Granny smith apples - peeled, cored and sliced into 1/2 inch thick rings
2/3 cup all-purpose flour
1 pinch salt
1 tablespoon vegetable oil
1/3 cup milk
1/4 cup water
4 cups oil for frying, or as needed
1/2 teaspoon ground cinnamon
2 tablespoons white sugar
Directions
In a shallow bowl, stir together the flour and salt. Whisk in the eggs, 1 tablespoon of oil, milk, and water until batter is smooth. The batter should be just thick enough to stick to the apples and coat them. If the batter is too thin, more flour may be added. If the batter does not want to stick, toss the apples with a bit of flour.
Heat one inch of vegetable oil in a deep heavy skillet to 375 degrees F (190 degrees C).
Coat apple slices with batter, and place 4 or 5 slices into the hot oil at a time. Fry until golden on one side, then use tongs to flip and fry until brown on the other side. Drain on paper towels. Stir together the cinnamon and sugar; sprinkle over the apple slices before serving.
Broccoli Bites recipe.
Ingredients
3 tablespoons prepared Dijon-style mustard
4 tablespoons honey
2 cups broccoli florets
1 cup shredded Cheddar cheese
1/2 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vegetable oil
1/2 cup vegetable oil for frying
Directions
To make the sauce: In a small bowl, stir together the mustard and honey. Set aside.
Chop florets into small pieces or pulse lightly in food processor. Toss in a mixing bowl with shredded cheese. Set aside.
Beat egg and stir in the milk. Sift flour, baking powder, and salt together and combine them with the egg and milk mixture, beating well. Beat in 1/2 teaspoon oil as well. Pour mixture over broccoli and cheese and toss to coat well.
In a large skillet or saucepan heat oil to 375 degrees F (190 degrees C).
Drop broccoli mixture by spoonfuls into 375 degrees F (190 degrees C) oil and fry until golden brown. Serve with honey mustard sauce.
3 tablespoons prepared Dijon-style mustard
4 tablespoons honey
2 cups broccoli florets
1 cup shredded Cheddar cheese
1/2 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vegetable oil
1/2 cup vegetable oil for frying
Directions
To make the sauce: In a small bowl, stir together the mustard and honey. Set aside.
Chop florets into small pieces or pulse lightly in food processor. Toss in a mixing bowl with shredded cheese. Set aside.
Beat egg and stir in the milk. Sift flour, baking powder, and salt together and combine them with the egg and milk mixture, beating well. Beat in 1/2 teaspoon oil as well. Pour mixture over broccoli and cheese and toss to coat well.
In a large skillet or saucepan heat oil to 375 degrees F (190 degrees C).
Drop broccoli mixture by spoonfuls into 375 degrees F (190 degrees C) oil and fry until golden brown. Serve with honey mustard sauce.
Agua de Jamaica (Hibiscus Water) recipe.
Ingredients
6 cups water
2 cups dried hibiscus petals
1 cinnamon stick
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch ground allspice
1/2 cup chopped piloncillo (Mexican brown sugar cones)
1 1/2 cups white sugar
Directions
Place 6 cups of water in a large saucepan; bring to a boil. Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes.
Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer. Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, then pour in enough cold water to fill the pitcher. Serve immediately or let stand overnight for best taste.
6 cups water
2 cups dried hibiscus petals
1 cinnamon stick
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch ground allspice
1/2 cup chopped piloncillo (Mexican brown sugar cones)
1 1/2 cups white sugar
Directions
Place 6 cups of water in a large saucepan; bring to a boil. Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes.
Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer. Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, then pour in enough cold water to fill the pitcher. Serve immediately or let stand overnight for best taste.
Blueberry Nut Oat Bran Muffins recipe.
Ingredients
1 1/2 cups oat bran
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/8 cups applesauce
1/2 cup egg substitute
2 tablespoons canola oil
1 teaspoon vanilla extract
1 1/2 cups blueberries
1/4 ounce chopped pecans
1/2 cup low fat granola
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray.
In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract. Thoroughly mix the applesauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the batter into the prepared muffin cups. Sprinkle batter with granola, and press granola lightly to make it stick.
Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean. Cool on a wire rack.
1 1/2 cups oat bran
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/8 cups applesauce
1/2 cup egg substitute
2 tablespoons canola oil
1 teaspoon vanilla extract
1 1/2 cups blueberries
1/4 ounce chopped pecans
1/2 cup low fat granola
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray.
In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract. Thoroughly mix the applesauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the batter into the prepared muffin cups. Sprinkle batter with granola, and press granola lightly to make it stick.
Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean. Cool on a wire rack.
Balsamic Glazed Carrots recipe.
Ingredients
3 cups baby carrots
1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon brown sugar
Directions
Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.
3 cups baby carrots
1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon brown sugar
Directions
Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.
Baked Pork Chops with Garden Stuffing recipe.
Ingredients
1 (10.75 ounce) can Campbell's� Condensed Golden Mushroom Soup
3/4 cup water
1 (16 ounce) bag frozen vegetable combination (broccoli, cauliflower, carrots)
1 tablespoon margarine or butter
4 cups Pepperidge Farm� Herb Seasoned Stuffing
6 bone-in pork chops, 3/4-inch thick
Directions
Mix 1/3 cup soup, 1/2 cup water, vegetables and margarine in saucepan. Heat to a boil. Remove from heat. Add stuffing. Mix lightly.
Spoon stuffing mixture into greased 3-quart baking dish. Arrange chops over stuffing.
Mix remaining soup and remaining water. Spoon over chops.
Bake at 400 degrees F for 40 minutes or until chops are done.
1 (10.75 ounce) can Campbell's� Condensed Golden Mushroom Soup
3/4 cup water
1 (16 ounce) bag frozen vegetable combination (broccoli, cauliflower, carrots)
1 tablespoon margarine or butter
4 cups Pepperidge Farm� Herb Seasoned Stuffing
6 bone-in pork chops, 3/4-inch thick
Directions
Mix 1/3 cup soup, 1/2 cup water, vegetables and margarine in saucepan. Heat to a boil. Remove from heat. Add stuffing. Mix lightly.
Spoon stuffing mixture into greased 3-quart baking dish. Arrange chops over stuffing.
Mix remaining soup and remaining water. Spoon over chops.
Bake at 400 degrees F for 40 minutes or until chops are done.
Baked Spaghetti Squash with Beef and Veggies recipe.
Ingredients
1 spaghetti squash, halved and seeded
1 pound ground beef
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/4 cup diced red onion
1 clove garlic, chopped
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 1/4 cups shredded sharp Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.
1 spaghetti squash, halved and seeded
1 pound ground beef
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/4 cup diced red onion
1 clove garlic, chopped
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 1/4 cups shredded sharp Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.
Buttermilk Corn Bread recipe.
Ingredients
1 tablespoon vegetable oil
1 cup cornmeal
1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
Directions
Place oil in an 8-in. ovenproof skillet; tilt to coat bottom and sides. Place in a 425 degrees F oven for 10 minutes. In a bowl, combine cornmeal, flour, baking powder, salt and baking soda. Beat egg and buttermilk; add to dry ingredients just until moistened. Pour into the hot skillet. Bake for 15 minutes or until golden brown and a toothpick comes out clean.
1 tablespoon vegetable oil
1 cup cornmeal
1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
Directions
Place oil in an 8-in. ovenproof skillet; tilt to coat bottom and sides. Place in a 425 degrees F oven for 10 minutes. In a bowl, combine cornmeal, flour, baking powder, salt and baking soda. Beat egg and buttermilk; add to dry ingredients just until moistened. Pour into the hot skillet. Bake for 15 minutes or until golden brown and a toothpick comes out clean.
Basil Chicken and Pasta recipe.
Ingredients
1 (12 ounce) package rotini pasta
2 tablespoons butter
1 pound skinless, boneless chicken breast halves - cut into 1/2 inch cubes
3 cloves garlic, minced
1/2 teaspoon ground black pepper
2 teaspoons dried basil
1 cup heavy cream
1/4 cup grated Parmesan cheese
Directions
In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.
Toss drained pasta with basil sauce and serve immediately.
1 (12 ounce) package rotini pasta
2 tablespoons butter
1 pound skinless, boneless chicken breast halves - cut into 1/2 inch cubes
3 cloves garlic, minced
1/2 teaspoon ground black pepper
2 teaspoons dried basil
1 cup heavy cream
1/4 cup grated Parmesan cheese
Directions
In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.
Toss drained pasta with basil sauce and serve immediately.
Bean Salad Medley recipe.
Ingredients
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can lima beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (14.5 ounce) can wax beans, drained
2 (4 ounce) jars whole mushrooms, drained
1 medium green pepper, julienned
1 medium onion, chopped
3/4 cup vegetable oil
3/4 cup white vinegar
3/4 cup sugar
1 teaspoon pepper
3/4 teaspoon salt
Directions
In a large bowl, combine the first eight ingredients. In a small bowl, combine remaining ingredients; mix well.
Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can lima beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (14.5 ounce) can wax beans, drained
2 (4 ounce) jars whole mushrooms, drained
1 medium green pepper, julienned
1 medium onion, chopped
3/4 cup vegetable oil
3/4 cup white vinegar
3/4 cup sugar
1 teaspoon pepper
3/4 teaspoon salt
Directions
In a large bowl, combine the first eight ingredients. In a small bowl, combine remaining ingredients; mix well.
Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Bread Machine Pizza Dough recipe.
Ingredients
1 cup flat beer
2 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
2 1/2 cups all-purpose flour
2 1/4 teaspoons yeast
Directions
Put beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting, and press Start.
Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand 15 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Spread sauce and toppings on top of dough. Bake until crust is lightly brown and crispy on the outside, about 24 minutes.
1 cup flat beer
2 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
2 1/2 cups all-purpose flour
2 1/4 teaspoons yeast
Directions
Put beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting, and press Start.
Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand 15 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Spread sauce and toppings on top of dough. Bake until crust is lightly brown and crispy on the outside, about 24 minutes.
Butterscotch Cream Pie recipe.
Ingredients
2 cups milk
1/3 cup all-purpose flour
1 cup brown sugar
1/4 teaspoon salt
3 egg yolks
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
6 egg whites
1/4 teaspoon cream of tartar
2 tablespoons confectioners' sugar
1 (9 inch) unbaked pie crust
Directions
Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture to temper the yolks, Then pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
In a large glass or metal mixing bowl, beat egg whites, cream of tartar and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.
2 cups milk
1/3 cup all-purpose flour
1 cup brown sugar
1/4 teaspoon salt
3 egg yolks
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
6 egg whites
1/4 teaspoon cream of tartar
2 tablespoons confectioners' sugar
1 (9 inch) unbaked pie crust
Directions
Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture to temper the yolks, Then pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
In a large glass or metal mixing bowl, beat egg whites, cream of tartar and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.
Apple Praline Pie recipe.
Ingredients
7 cups thinly sliced peeled baking apples
1 cup sugar
6 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 Pastry for double-crust pie (9 inches)
3 tablespoons apple cider
2 tablespoons butter, melted
PRALINE TOPPING:
2 tablespoons butter
1/4 cup packed brown sugar
1 tablespoon light cream
2 tablespoons apple cider
1/2 cup chopped pecans
Directions
In a bowl, mix apples, sugar, flour, cinnamon and nutmeg. Line pie plate with bottom crust; brush well with apple cider. Add apple mixture; pour any remaining cider over all. Drizzle with butter. Top with second crust; flute edges to seal. Cut slits in top. Bake at 350 degrees F for 50 minutes.
Meanwhile, for topping, melt butter in a small saucepan. Add brown sugar, cream and cider; slowly bring to a full rolling boil, stirring occasionally. Remove from the heat and stir in pecans.
Remove pie from oven and place on a baking sheet; pour topping over pie. Return to the oven for 5-10 minutes or until topping bubbles. Cool at least 1 hour before serving.
7 cups thinly sliced peeled baking apples
1 cup sugar
6 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 Pastry for double-crust pie (9 inches)
3 tablespoons apple cider
2 tablespoons butter, melted
PRALINE TOPPING:
2 tablespoons butter
1/4 cup packed brown sugar
1 tablespoon light cream
2 tablespoons apple cider
1/2 cup chopped pecans
Directions
In a bowl, mix apples, sugar, flour, cinnamon and nutmeg. Line pie plate with bottom crust; brush well with apple cider. Add apple mixture; pour any remaining cider over all. Drizzle with butter. Top with second crust; flute edges to seal. Cut slits in top. Bake at 350 degrees F for 50 minutes.
Meanwhile, for topping, melt butter in a small saucepan. Add brown sugar, cream and cider; slowly bring to a full rolling boil, stirring occasionally. Remove from the heat and stir in pecans.
Remove pie from oven and place on a baking sheet; pour topping over pie. Return to the oven for 5-10 minutes or until topping bubbles. Cool at least 1 hour before serving.
Bachelor's Stew recipe.
Ingredients
2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
1/3 cup dried bread crumbs
1 teaspoon salt
1/8 teaspoon ground black pepper
1 yellow onion
3 carrots, cut into thick strips
4 stalks celery, chopped
1 teaspoon dried basil
1/3 cup quick-cooking tapioca
1 (4.5 ounce) can sliced mushrooms
1 teaspoon soy sauce
2 (10.75 ounce) cans condensed tomato soup
1 cup beef broth
Directions
Combine bread crumbs with salt and pepper and toss with beef. Place coated beef cubes into a slow cooker and add onion, carrots, celery, basil, tapioca, mushrooms, soy sauce, tomato soup and broth. Stir well, cover and cook on low for 10 to 12 hours, or on high for 3 to 5 hours.
2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
1/3 cup dried bread crumbs
1 teaspoon salt
1/8 teaspoon ground black pepper
1 yellow onion
3 carrots, cut into thick strips
4 stalks celery, chopped
1 teaspoon dried basil
1/3 cup quick-cooking tapioca
1 (4.5 ounce) can sliced mushrooms
1 teaspoon soy sauce
2 (10.75 ounce) cans condensed tomato soup
1 cup beef broth
Directions
Combine bread crumbs with salt and pepper and toss with beef. Place coated beef cubes into a slow cooker and add onion, carrots, celery, basil, tapioca, mushrooms, soy sauce, tomato soup and broth. Stir well, cover and cook on low for 10 to 12 hours, or on high for 3 to 5 hours.
Alabama Slammer I recipe.
Ingredients
1 fluid ounce sloe gin
1 fluid ounce Southern Comfort
1 fluid ounce triple sec liqueur
1 fluid ounce Galliano
6 fluid ounces orange juice
2 maraschino cherries
1 slice orange, garnish
Directions
In a cocktail mixer, combine sloe gin, Southern Comfort, triple sec, Galliano and orange juice. Shake vigorously and strain into 2 glasses with ice.
Garnish each with a cherry and 1/2 slice of orange.
1 fluid ounce sloe gin
1 fluid ounce Southern Comfort
1 fluid ounce triple sec liqueur
1 fluid ounce Galliano
6 fluid ounces orange juice
2 maraschino cherries
1 slice orange, garnish
Directions
In a cocktail mixer, combine sloe gin, Southern Comfort, triple sec, Galliano and orange juice. Shake vigorously and strain into 2 glasses with ice.
Garnish each with a cherry and 1/2 slice of orange.
Buttermilk Pralines recipe.
Ingredients
2 cups sugar
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon butter (no substitutes)
1 1/2 cups pecan halves
1 teaspoon vanilla extract
Directions
In a heavy 3-qt. saucepan, combine sugar, buttermilk and baking soda. Cook and stir over medium heat until a candy thermometer reads 210 degrees F. Stir in butter and pecans; cook until thermometer reads 230 degrees F. Remove from the heat; add vanilla. Beat with a wooden spoon until mixture loses its gloss and begins to set, about 8 minutes. Quickly drop by teaspoonfuls onto foil-lined baking sheets. Cool.
2 cups sugar
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon butter (no substitutes)
1 1/2 cups pecan halves
1 teaspoon vanilla extract
Directions
In a heavy 3-qt. saucepan, combine sugar, buttermilk and baking soda. Cook and stir over medium heat until a candy thermometer reads 210 degrees F. Stir in butter and pecans; cook until thermometer reads 230 degrees F. Remove from the heat; add vanilla. Beat with a wooden spoon until mixture loses its gloss and begins to set, about 8 minutes. Quickly drop by teaspoonfuls onto foil-lined baking sheets. Cool.
Bacon Cheddar Patty Cakes recipe.
Ingredients
3 slices bacon
4 cups cold leftover mashed potatoes
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.
3 slices bacon
4 cups cold leftover mashed potatoes
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.
Black Bean and Granny Smith Apple Salad recipe.
Ingredients
1 tablespoon canola oil
1 onion, diced
1 red bell pepper, chopped
2 teaspoons ground cumin
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
2 Granny Smith apples, unpeeled, cored, and chopped
2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro
Directions
Heat the canola oil in a skillet over medium heat. Cook and stir the onion and red bell pepper in the hot oil until the onion has softened and turned translucent, about 5 minutes; season with cumin, salt, and cayenne pepper. Scrape into a mixing bowl; stir in the black beans, apples, lemon juice, and cilantro. Refrigerate until cold before serving.
1 tablespoon canola oil
1 onion, diced
1 red bell pepper, chopped
2 teaspoons ground cumin
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
2 Granny Smith apples, unpeeled, cored, and chopped
2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro
Directions
Heat the canola oil in a skillet over medium heat. Cook and stir the onion and red bell pepper in the hot oil until the onion has softened and turned translucent, about 5 minutes; season with cumin, salt, and cayenne pepper. Scrape into a mixing bowl; stir in the black beans, apples, lemon juice, and cilantro. Refrigerate until cold before serving.
Awesome Yogurt Biscuits recipe.
Ingredients
2 cups all-purpose biscuit baking mix
1 (8 ounce) container plain yogurt
Directions
Preheat an oven to 450 degrees F (230 degrees C).
Place the biscuit mix into a bowl and lightly stir in the yogurt just until barely combined. Mixture will seem dry. Knead to mix a few times, but don't overknead. Roll the dough out lightly onto a floured work surface about 1/2-inch thick; cut into rounds with a biscuit cutter.
Bake in the preheated oven until lightly golden brown, about 8 minutes.
2 cups all-purpose biscuit baking mix
1 (8 ounce) container plain yogurt
Directions
Preheat an oven to 450 degrees F (230 degrees C).
Place the biscuit mix into a bowl and lightly stir in the yogurt just until barely combined. Mixture will seem dry. Knead to mix a few times, but don't overknead. Roll the dough out lightly onto a floured work surface about 1/2-inch thick; cut into rounds with a biscuit cutter.
Bake in the preheated oven until lightly golden brown, about 8 minutes.
5/26/2011
Breaded Brussels Sprouts recipe.
Ingredients
20 Brussels sprouts, cleaned and trimmed
2 tablespoons butter, melted
1 cup Italian seasoned dry bread crumbs
Directions
Place the Brussels sprouts into a large saucepan and fill with enough water to cover. Bring to a boil and cook until tender enough to easily pierce with a fork, 15 to 20 minutes. Drain and allow to dry for a few minutes.
Place the Brussels sprouts into a serving dish and toss with melted butter to coat. Stir in the breadcrumbs gently until evenly distributed.
20 Brussels sprouts, cleaned and trimmed
2 tablespoons butter, melted
1 cup Italian seasoned dry bread crumbs
Directions
Place the Brussels sprouts into a large saucepan and fill with enough water to cover. Bring to a boil and cook until tender enough to easily pierce with a fork, 15 to 20 minutes. Drain and allow to dry for a few minutes.
Place the Brussels sprouts into a serving dish and toss with melted butter to coat. Stir in the breadcrumbs gently until evenly distributed.
Aileen's Punch recipe.
Ingredients
1 (46 fluid ounce) can pineapple juice
1 (46 fluid ounce) can apricot nectar
1 (6 ounce) can frozen limeade concentrate
2 liters lemon-lime flavored carbonated beverage
Directions
In a punch bowl combine pineapple juice, apricot nectar and limeade; finally, pour in the lemon-lime soda.
1 (46 fluid ounce) can pineapple juice
1 (46 fluid ounce) can apricot nectar
1 (6 ounce) can frozen limeade concentrate
2 liters lemon-lime flavored carbonated beverage
Directions
In a punch bowl combine pineapple juice, apricot nectar and limeade; finally, pour in the lemon-lime soda.
Bread Machine Sugar-Free Bread recipe.
Ingredients
1 (.25 ounce) package active dry yeast
1 cup skim milk, luke warm
2 tablespoons warm water (110 degrees F/45 degrees C)
1/2 teaspoon salt
2 cups all-purpose flour
1 1/4 cups whole wheat flour
1 tablespoon olive oil
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select lightest setting; press Start.
1 (.25 ounce) package active dry yeast
1 cup skim milk, luke warm
2 tablespoons warm water (110 degrees F/45 degrees C)
1/2 teaspoon salt
2 cups all-purpose flour
1 1/4 cups whole wheat flour
1 tablespoon olive oil
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select lightest setting; press Start.
Apple Blueberry Cobbler recipe.
Ingredients
1 tablespoon butter, melted
9 gingersnap cookies, crushed
4 large tart apples, peeled
1 tablespoon butter
3/4 cup sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
3 cups fresh blueberries
2 tablespoons lemon juice
1 tablespoon grated orange peel
1 cup all-purpose flour
3 tablespoons brown sugar
6 tablespoons cold butter
Directions
Spread butter over the bottom of an 8-in. square baking dish. Sprinkle with gingersnap crumbs; press down gently. Set aside.
Cut each apple into 16 wedges. In a large skillet, saute apples in butter until crisp-tender, about 10 minutes. Remove from the heat; cool for 10 minutes. Combine the sugar, cinnamon and ginger; sprinkle over apples and mix well. Place blueberries in a bowl. Sprinkle with lemon juice and orange peel; toss gently to mix well.
For topping, combine flour and brown sugar in a bowl; cut in butter until crumbly. Spoon apple mixture into prepared baking dish. Top with blueberry mixture and topping (dish will be full). Bake at 350 degrees F for 35-40 minutes or until bubbly.
1 tablespoon butter, melted
9 gingersnap cookies, crushed
4 large tart apples, peeled
1 tablespoon butter
3/4 cup sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
3 cups fresh blueberries
2 tablespoons lemon juice
1 tablespoon grated orange peel
1 cup all-purpose flour
3 tablespoons brown sugar
6 tablespoons cold butter
Directions
Spread butter over the bottom of an 8-in. square baking dish. Sprinkle with gingersnap crumbs; press down gently. Set aside.
Cut each apple into 16 wedges. In a large skillet, saute apples in butter until crisp-tender, about 10 minutes. Remove from the heat; cool for 10 minutes. Combine the sugar, cinnamon and ginger; sprinkle over apples and mix well. Place blueberries in a bowl. Sprinkle with lemon juice and orange peel; toss gently to mix well.
For topping, combine flour and brown sugar in a bowl; cut in butter until crumbly. Spoon apple mixture into prepared baking dish. Top with blueberry mixture and topping (dish will be full). Bake at 350 degrees F for 35-40 minutes or until bubbly.
Albondigas Soup I recipe.
Ingredients
1 pound lean ground beef
1/4 pound pork sausage
1 onion, chopped
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 cup milk
1/4 cup chopped fresh basil
1/2 cup cornmeal
6 (14 ounce) cans beef broth
1 (8 ounce) jar salsa
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 cup white rice
Directions
Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring to a boil and simmer 20 minutes.
Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs.
Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours.
1 pound lean ground beef
1/4 pound pork sausage
1 onion, chopped
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 cup milk
1/4 cup chopped fresh basil
1/2 cup cornmeal
6 (14 ounce) cans beef broth
1 (8 ounce) jar salsa
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 cup white rice
Directions
Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring to a boil and simmer 20 minutes.
Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs.
Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours.
Burnt Sugar Cake I recipe.
Ingredients
1/2 cup white sugar
1 cup water
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
1/2 cup white sugar
1 cup water
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease three 9 inch round cake pans.
In a small saucepan bring 1 cup of the water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup.
Sift together the flour with the baking powder and salt.
In a large bowl, cream the butter or margarine with 1 1/2 cups of the sugar. Add the eggs one at a time, beating well after each addition.
In another bowl, combine milk and sugar/water mixture. Add the vanilla and mix well.
Add the sifted dry ingredients alternately with the milk mixture to the creamed butter or margarine mixture. Stir until just combined. Pour batter equally into three greased 9 inch round cake pans.
Bake for about 30 minutes at 375 degrees F (190 degrees C). When cool, glaze with burnt sugar syrup.
To Make Glaze: In a small saucepan bring 1 cup water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup. Pour over top of cooled cake layers.
1/2 cup white sugar
1 cup water
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
1/2 cup white sugar
1 cup water
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease three 9 inch round cake pans.
In a small saucepan bring 1 cup of the water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup.
Sift together the flour with the baking powder and salt.
In a large bowl, cream the butter or margarine with 1 1/2 cups of the sugar. Add the eggs one at a time, beating well after each addition.
In another bowl, combine milk and sugar/water mixture. Add the vanilla and mix well.
Add the sifted dry ingredients alternately with the milk mixture to the creamed butter or margarine mixture. Stir until just combined. Pour batter equally into three greased 9 inch round cake pans.
Bake for about 30 minutes at 375 degrees F (190 degrees C). When cool, glaze with burnt sugar syrup.
To Make Glaze: In a small saucepan bring 1 cup water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup. Pour over top of cooled cake layers.
Banana Upside-Down Cake recipe.
Ingredients
1/2 cup packed brown sugar
2 tablespoons lemon juice, divided
1 tablespoon butter or margarine
1/2 cup pecan halves
2 medium firm bananas. sliced
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cold butter or margarine
1 cup plain yogurt
2 eggs, beaten
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
Whipped cream
Directions
In a small saucepan, combine brown sugar, 1 tablespoon of lemon juice and butter; bring to a boil. Reduce heat to medium; cook without stirring until sugar is dissolved. Pour into a greased 9-in. springform pan. Arrange pecans on top with flat side up. Pour remaining lemon juice into a small bowl; add bananas and stir carefully. Drain. Arrange bananas in a circular pattern over the pecans; set aside. in a large bowl, combine flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine yogurt, eggs, lemon peel and vanilla; stir into the dry ingredients just until moistened. Spoon over bananas. Bake at 375 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Serve with whipped cream if desired.
1/2 cup packed brown sugar
2 tablespoons lemon juice, divided
1 tablespoon butter or margarine
1/2 cup pecan halves
2 medium firm bananas. sliced
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cold butter or margarine
1 cup plain yogurt
2 eggs, beaten
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
Whipped cream
Directions
In a small saucepan, combine brown sugar, 1 tablespoon of lemon juice and butter; bring to a boil. Reduce heat to medium; cook without stirring until sugar is dissolved. Pour into a greased 9-in. springform pan. Arrange pecans on top with flat side up. Pour remaining lemon juice into a small bowl; add bananas and stir carefully. Drain. Arrange bananas in a circular pattern over the pecans; set aside. in a large bowl, combine flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine yogurt, eggs, lemon peel and vanilla; stir into the dry ingredients just until moistened. Spoon over bananas. Bake at 375 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Serve with whipped cream if desired.
Baked Omelet Squares recipe.
Ingredients
1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1 (12 ounce) can sliced mushrooms
1 (6 ounce) can sliced black olives
chopped cooked ham (optional)
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste
Directions
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a skillet over medium heat, and cook the onion until tender.
Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.
1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1 (12 ounce) can sliced mushrooms
1 (6 ounce) can sliced black olives
chopped cooked ham (optional)
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste
Directions
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a skillet over medium heat, and cook the onion until tender.
Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.
Burnt Sugar Icing recipe.
Ingredients
2 cups white sugar
2 tablespoons butter
1/4 cup boiling water
1/2 cup milk
1/8 teaspoon salt
1 teaspoon vanilla extract
Directions
Over a low heat, pour 1/2 cup sugar into a heavy pan. Stir constantly with a wooden spoon for 8 to 10 minutes; or until it is caramelized (light brown colored).
Pour the boiling water into the caramelized sugar and stir until the sugar has dissolved. Stir in the butter, milk, salt and remaining sugar. Boil the mixture until it reaches soft ball stage, approximately 236 degrees F (115 degrees C). Cool the mixture to room temperature. When the mixture has cooled, stir in the vanilla extract.
With an electric mixer, beat the mixture until it is thick and creamy. Spread on cake.
2 cups white sugar
2 tablespoons butter
1/4 cup boiling water
1/2 cup milk
1/8 teaspoon salt
1 teaspoon vanilla extract
Directions
Over a low heat, pour 1/2 cup sugar into a heavy pan. Stir constantly with a wooden spoon for 8 to 10 minutes; or until it is caramelized (light brown colored).
Pour the boiling water into the caramelized sugar and stir until the sugar has dissolved. Stir in the butter, milk, salt and remaining sugar. Boil the mixture until it reaches soft ball stage, approximately 236 degrees F (115 degrees C). Cool the mixture to room temperature. When the mixture has cooled, stir in the vanilla extract.
With an electric mixer, beat the mixture until it is thick and creamy. Spread on cake.
Becky's Chicken Salad recipe.
Ingredients
2 1/2 cups diced and chilled, cooked chicken meat
1 cup chopped celery
1 cup sliced, seedless grapes
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 cup mayonnaise
1/4 cup heavy whipping cream
Directions
In a medium bowl, whip cream to soft peaks.
Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.
2 1/2 cups diced and chilled, cooked chicken meat
1 cup chopped celery
1 cup sliced, seedless grapes
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 cup mayonnaise
1/4 cup heavy whipping cream
Directions
In a medium bowl, whip cream to soft peaks.
Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.
Best Apple Salad recipe.
Ingredients
2 medium sweet apples, cored and cubed
1 green bell pepper, diced
1/4 cup chopped red onion
1 (15 ounce) can kidney beans, rinsed and drained
2 tablespoons white wine vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
ground black pepper to taste
Directions
In a medium bowl, combine the apples, bell pepper, red onion and kidney beans. In a separate bowl, whisk together the vinegar, honey, mustard and pepper. Pour over the salad, and stir gently to coat.
2 medium sweet apples, cored and cubed
1 green bell pepper, diced
1/4 cup chopped red onion
1 (15 ounce) can kidney beans, rinsed and drained
2 tablespoons white wine vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
ground black pepper to taste
Directions
In a medium bowl, combine the apples, bell pepper, red onion and kidney beans. In a separate bowl, whisk together the vinegar, honey, mustard and pepper. Pour over the salad, and stir gently to coat.
Best Beef Stroganoff recipe.
Ingredients
1 (16 ounce) package egg noodles
2 tablespoons butter, softened
2 onions, finely chopped
2 cloves garlic, minced
1 (8 ounce) package fresh mushrooms, thinly sliced
1 pound beef loin steak, cut into thin strips
1 (14 ounce) can beef consomme
1/4 cup Burgundy wine (optional)
3 tablespoons lemon juice
2 tablespoons all-purpose flour
2 tablespoons cold water, or as needed
1 (8 ounce) container sour cream
Directions
Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain.
Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, Burgundy and lemon juice. Bring to a boil.
In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.
1 (16 ounce) package egg noodles
2 tablespoons butter, softened
2 onions, finely chopped
2 cloves garlic, minced
1 (8 ounce) package fresh mushrooms, thinly sliced
1 pound beef loin steak, cut into thin strips
1 (14 ounce) can beef consomme
1/4 cup Burgundy wine (optional)
3 tablespoons lemon juice
2 tablespoons all-purpose flour
2 tablespoons cold water, or as needed
1 (8 ounce) container sour cream
Directions
Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain.
Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, Burgundy and lemon juice. Bring to a boil.
In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.
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.
Broccoli Dip in a Bread Bowl recipe.
Ingredients
1 cup fat-free plain yogurt
1 cup fat-free mayonnaise
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 (2 ounce) jar diced pimientos, drained
2 tablespoons minced fresh parsley
1 tablespoon chopped green onion
1/2 teaspoon dill weed
1/8 teaspoon garlic powder
1 (1 pound) loaf unsliced French bread
Directions
In a large bowl, combine the yogurt and mayonnaise. Stir in broccoli, pimientos, parsley, onion, dill and garlic powder. Cover and refrigerate for 3 hours or overnight.
Cut the top fourth off the loaf of bread; carefully hollow out bottom of leaf, leaving a 1/2-in. shell. Set the shell aside. Cut the top and removed bread into cubes; place on an ungreased baking sheet. Bake at 350 degrees F for 8-10 minutes or until golden brown. Fill bread shell with dip. Serve with toasted bread cubes.
1 cup fat-free plain yogurt
1 cup fat-free mayonnaise
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 (2 ounce) jar diced pimientos, drained
2 tablespoons minced fresh parsley
1 tablespoon chopped green onion
1/2 teaspoon dill weed
1/8 teaspoon garlic powder
1 (1 pound) loaf unsliced French bread
Directions
In a large bowl, combine the yogurt and mayonnaise. Stir in broccoli, pimientos, parsley, onion, dill and garlic powder. Cover and refrigerate for 3 hours or overnight.
Cut the top fourth off the loaf of bread; carefully hollow out bottom of leaf, leaving a 1/2-in. shell. Set the shell aside. Cut the top and removed bread into cubes; place on an ungreased baking sheet. Bake at 350 degrees F for 8-10 minutes or until golden brown. Fill bread shell with dip. Serve with toasted bread cubes.
Barbeque Beef Casserole recipe.
Ingredients
2 pounds ground beef
1 large onion, diced
1 green bell pepper, seeded and diced
1 (10 ounce) can whole kernel corn, drained
1/2 cup barbeque sauce
1 (14.5 ounce) can diced tomatoes, drained
3 (8.5 ounce) packages corn bread mix
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned. Add the onion, bell pepper, corn and tomatoes. Cook and stir until vegetables are tender. Drain excess grease, and stir in the barbeque sauce. Spread the beef mixture in an even layer in a 9x13 inch baking dish.
Prepare the cornbread batter mixes according to package directions. Spread the batter over the top of the beef mixture.
Bake for 20 to 25 minutes in the preheated oven, until the top is golden brown, and a knife inserted into the center of the cornbread layer comes out clean.
2 pounds ground beef
1 large onion, diced
1 green bell pepper, seeded and diced
1 (10 ounce) can whole kernel corn, drained
1/2 cup barbeque sauce
1 (14.5 ounce) can diced tomatoes, drained
3 (8.5 ounce) packages corn bread mix
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned. Add the onion, bell pepper, corn and tomatoes. Cook and stir until vegetables are tender. Drain excess grease, and stir in the barbeque sauce. Spread the beef mixture in an even layer in a 9x13 inch baking dish.
Prepare the cornbread batter mixes according to package directions. Spread the batter over the top of the beef mixture.
Bake for 20 to 25 minutes in the preheated oven, until the top is golden brown, and a knife inserted into the center of the cornbread layer comes out clean.
Australian Federation Biscuits recipe.
Ingredients
2/3 cup butter, softened
1 cup white sugar
1/2 teaspoon baking soda
1/4 cup hot water
1 1/2 cups chopped pitted dates
1 1/2 cups golden raisins
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1 cup chopped walnuts
Directions
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, dissolve baking soda in hot water. Stir in the dates and raisins; set aside.
In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the date and raisin mixture. Combine the flour and cinnamon; mix into the batter until just blended. Finally stir in the walnuts. Drop dough by tablespoonfuls onto the prepared cookie sheet. Cookies should be at least 1 inch apart.
Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
2/3 cup butter, softened
1 cup white sugar
1/2 teaspoon baking soda
1/4 cup hot water
1 1/2 cups chopped pitted dates
1 1/2 cups golden raisins
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1 cup chopped walnuts
Directions
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, dissolve baking soda in hot water. Stir in the dates and raisins; set aside.
In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the date and raisin mixture. Combine the flour and cinnamon; mix into the batter until just blended. Finally stir in the walnuts. Drop dough by tablespoonfuls onto the prepared cookie sheet. Cookies should be at least 1 inch apart.
Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Bacon-Wrapped Grilled Elk Backstrap recipe.
Ingredients
2 pounds elk loin (backstrap), cut into 2 ounce pieces
1 tablespoon liquid smoke flavoring
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder, or to taste
1/2 teaspoon onion powder, or to taste
1/2 teaspoon black pepper, or to taste
16 slices thick cut bacon
Directions
Preheat an outdoor grill for medium heat.
Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.
Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes.
2 pounds elk loin (backstrap), cut into 2 ounce pieces
1 tablespoon liquid smoke flavoring
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder, or to taste
1/2 teaspoon onion powder, or to taste
1/2 teaspoon black pepper, or to taste
16 slices thick cut bacon
Directions
Preheat an outdoor grill for medium heat.
Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.
Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes.
Big M's Grilled Orange Lamb Kabobs recipe.
Ingredients
2 1/4 pounds lean lamb meat, cubed
1 1/3 cups coriander seeds
4 1/4 cups fresh orange juice
6 orange, peeled, sectioned, and cut into bite-size pieces
1 hot chile pepper, minced
2/3 cup orange liqueur
1 bunch fresh cilantro
Directions
Place lamb meat into a large nonmetallic bowl. Grind the coriander seed in a mortar and pestle, and rub into the meat. Pour orange juice and orange liqueur over meat, and mix in minced chile pepper and chopped orange. Cover, and refrigerate for 24 hours. Turn the meat over every couple of hours.
Preheat grill for medium heat. Remove the lamb and orange pieces from marinade, and transfer marinade to a small saucepan. Set marinade aside. Thread the cubes of lamb on skewers, alternating with pieces of orange, and starting and finishing with a piece of orange.
Place saucepan with marinade on the grill, and bring to the boil. Continue boiling until reduced to a sticky but fluid sauce.
Once the marinade has come to the boil, place the skewers on the grill. Cook slowly until slightly charred, and cooked to your preference. Transfer skewers to a warm dish, and cover for 5 minutes. Serve with the orange sauce, garnished with sprigs of fresh cilantro.
2 1/4 pounds lean lamb meat, cubed
1 1/3 cups coriander seeds
4 1/4 cups fresh orange juice
6 orange, peeled, sectioned, and cut into bite-size pieces
1 hot chile pepper, minced
2/3 cup orange liqueur
1 bunch fresh cilantro
Directions
Place lamb meat into a large nonmetallic bowl. Grind the coriander seed in a mortar and pestle, and rub into the meat. Pour orange juice and orange liqueur over meat, and mix in minced chile pepper and chopped orange. Cover, and refrigerate for 24 hours. Turn the meat over every couple of hours.
Preheat grill for medium heat. Remove the lamb and orange pieces from marinade, and transfer marinade to a small saucepan. Set marinade aside. Thread the cubes of lamb on skewers, alternating with pieces of orange, and starting and finishing with a piece of orange.
Place saucepan with marinade on the grill, and bring to the boil. Continue boiling until reduced to a sticky but fluid sauce.
Once the marinade has come to the boil, place the skewers on the grill. Cook slowly until slightly charred, and cooked to your preference. Transfer skewers to a warm dish, and cover for 5 minutes. Serve with the orange sauce, garnished with sprigs of fresh cilantro.
Asparagus Rolantina recipe.
Ingredients
1 pound fresh green asparagus spears, trimmed
4 slices Swiss cheese
5 (1/2 ounce) slices prosciutto
ground black pepper to taste
4 tablespoons butter, melted
1 cup Italian-style dried bread crumbs
1/2 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Lower asparagus into the water, and cook for 1 minute, 2 minutes if the spears are thick.
Lay one slice of meat on a plate. Layer a slice of cheese on top of the slice of meat. Place 3 to 4 asparagus spears at one end of the cheese and meat, and sprinkle with black pepper to taste. Roll the cheese and meat up over the asparagus, and secure with a toothpick. Place asparagus rolls in a casserole dish. Once all of the asparagus rolls have been arranged in the casserole dish, pour melted butter over the entire dish. Sprinkle with bread crumbs and Parmesan cheese.
Bake for 15 to 20 minutes, or until the crumb mixture has formed a crust over the asparagus rolls.
1 pound fresh green asparagus spears, trimmed
4 slices Swiss cheese
5 (1/2 ounce) slices prosciutto
ground black pepper to taste
4 tablespoons butter, melted
1 cup Italian-style dried bread crumbs
1/2 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Lower asparagus into the water, and cook for 1 minute, 2 minutes if the spears are thick.
Lay one slice of meat on a plate. Layer a slice of cheese on top of the slice of meat. Place 3 to 4 asparagus spears at one end of the cheese and meat, and sprinkle with black pepper to taste. Roll the cheese and meat up over the asparagus, and secure with a toothpick. Place asparagus rolls in a casserole dish. Once all of the asparagus rolls have been arranged in the casserole dish, pour melted butter over the entire dish. Sprinkle with bread crumbs and Parmesan cheese.
Bake for 15 to 20 minutes, or until the crumb mixture has formed a crust over the asparagus rolls.
Broiled Lobster Tails recipe.
Ingredients
2 whole lobster tails
1/2 cup butter, melted
1/2 teaspoon ground paprika
salt to taste
ground white pepper, to taste
1 lemon - cut into wedges, for garnish
Directions
Preheat the broiler.
Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.
Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.
2 whole lobster tails
1/2 cup butter, melted
1/2 teaspoon ground paprika
salt to taste
ground white pepper, to taste
1 lemon - cut into wedges, for garnish
Directions
Preheat the broiler.
Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.
Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.
Apricot-filled Triangles recipe.
Ingredients
1 pound dried apricots
1 1/2 cups water
1/2 cup sugar
2/3 cup shortening
3 tablespoons milk
1 1/3 cups sugar
1 teaspoon lemon extract
4 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
Directions
In a saucepan, cook the apricots and water over low heat for 45 minutes or until the water is absorbed and apricots are soft. Cool sightly; transfer to a blender or food processor. Cover and process until smooth. Add sugar; cover and process until blended. Set aside.
In a large saucepan over low heat, melt shortening and milk. Remove from the heat; stir in sugar. Add eggs, one at a time, whisking well after each addition. Stir in extract. Combine flour, baking powder and salt; gradually add to the saucepan. Cover and refrigerate for 4 hours or until easy to handle. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a 3-in. round cookie cutter dipped in flour. Place 1 teaspoon apricot filling in the center of each. Bring three edges together over filling, overlapping slightly (a small portion of filling will show in the center); pinch edges gently. Place 1 in. apart on ungreased baking sheets. Bake at 400 degrees F for 8-10 minutes or until golden brown. Remove to wire racks to cool.
1 pound dried apricots
1 1/2 cups water
1/2 cup sugar
2/3 cup shortening
3 tablespoons milk
1 1/3 cups sugar
1 teaspoon lemon extract
4 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
Directions
In a saucepan, cook the apricots and water over low heat for 45 minutes or until the water is absorbed and apricots are soft. Cool sightly; transfer to a blender or food processor. Cover and process until smooth. Add sugar; cover and process until blended. Set aside.
In a large saucepan over low heat, melt shortening and milk. Remove from the heat; stir in sugar. Add eggs, one at a time, whisking well after each addition. Stir in extract. Combine flour, baking powder and salt; gradually add to the saucepan. Cover and refrigerate for 4 hours or until easy to handle. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a 3-in. round cookie cutter dipped in flour. Place 1 teaspoon apricot filling in the center of each. Bring three edges together over filling, overlapping slightly (a small portion of filling will show in the center); pinch edges gently. Place 1 in. apart on ungreased baking sheets. Bake at 400 degrees F for 8-10 minutes or until golden brown. Remove to wire racks to cool.
Best Guacamole recipe.
Ingredients
1/2 lemon, juiced
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil
Directions
Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.
1/2 lemon, juiced
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil
Directions
Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.
Blueberry Chicken Salad recipe.
Ingredients
2 cups fresh blueberries
2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/2 cup diced sweet red pepper
1/2 cup thinly sliced green onions
1 (6 ounce) container lemon yogurt
3 tablespoons mayonnaise
1/2 teaspoon salt
Bibb lettuce leaves
Directions
Set aside a few blueberries for garnish. In a large bowl, gently combine the chicken, celery, red pepper, onions and remaining blueberries. Combine the yogurt, mayonnaise and salt; drizzle over chicken mixture and gently toss to coat. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates if desired. Top with reserved blueberries.
2 cups fresh blueberries
2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/2 cup diced sweet red pepper
1/2 cup thinly sliced green onions
1 (6 ounce) container lemon yogurt
3 tablespoons mayonnaise
1/2 teaspoon salt
Bibb lettuce leaves
Directions
Set aside a few blueberries for garnish. In a large bowl, gently combine the chicken, celery, red pepper, onions and remaining blueberries. Combine the yogurt, mayonnaise and salt; drizzle over chicken mixture and gently toss to coat. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates if desired. Top with reserved blueberries.
Apple Salad II recipe.
Ingredients
5 Granny Smith apples - peeled, cored and chopped
5 Red Delicious apples - peeled, cored and chopped
2 (8 ounce) cans pineapple chunks, drained
2 cups raisins
1 cup chopped pecans
1 (16 ounce) container frozen whipped topping, thawed
Directions
In a medium-size mixing bowl, combine the apples, drained pineapple, raisins, pecans and whipped topping. Mix well and serve chilled.
5 Granny Smith apples - peeled, cored and chopped
5 Red Delicious apples - peeled, cored and chopped
2 (8 ounce) cans pineapple chunks, drained
2 cups raisins
1 cup chopped pecans
1 (16 ounce) container frozen whipped topping, thawed
Directions
In a medium-size mixing bowl, combine the apples, drained pineapple, raisins, pecans and whipped topping. Mix well and serve chilled.
Angel's Pasta recipe.
Ingredients
8 ounces angel hair pasta
1 tablespoon crushed garlic
1 tablespoon olive oil
2 zucchini, sliced
salt and pepper to taste
3 tomatoes, chopped
12 leaves fresh basil
4 ounces mozzarella cheese, shredded
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat a medium skillet over medium heat. Pour in oil and saute garlic until golden. Stir in zucchini, salt and pepper. Saute 2 minutes, then mix in tomato and cook a few minutes more. Chop basil and add to vegetables right before mixing with pasta.
Combine pasta and vegetables. Serve topped with mozzarella.
8 ounces angel hair pasta
1 tablespoon crushed garlic
1 tablespoon olive oil
2 zucchini, sliced
salt and pepper to taste
3 tomatoes, chopped
12 leaves fresh basil
4 ounces mozzarella cheese, shredded
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat a medium skillet over medium heat. Pour in oil and saute garlic until golden. Stir in zucchini, salt and pepper. Saute 2 minutes, then mix in tomato and cook a few minutes more. Chop basil and add to vegetables right before mixing with pasta.
Combine pasta and vegetables. Serve topped with mozzarella.
Beef Enchiladas I recipe.
Ingredients
1 cup chopped onion
1 pound sirloin steak, cut into bite size strips
1 teaspoon minced garlic
2 (7 ounce) cans diced green chile peppers
4 cups tomato sauce, divided
2 teaspoons chili powder
1 (12 ounce) package corn tortillas
1/2 cup fresh salsa
3/4 cup chopped black olives, drained
2 cups shredded Cheddar cheese
1/2 cup sour cream
1/3 cup chopped green onion
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.
Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.
Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.
Bake 30 minutes in the preheated oven, or until hot and bubbly.
1 cup chopped onion
1 pound sirloin steak, cut into bite size strips
1 teaspoon minced garlic
2 (7 ounce) cans diced green chile peppers
4 cups tomato sauce, divided
2 teaspoons chili powder
1 (12 ounce) package corn tortillas
1/2 cup fresh salsa
3/4 cup chopped black olives, drained
2 cups shredded Cheddar cheese
1/2 cup sour cream
1/3 cup chopped green onion
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.
Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.
Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.
Bake 30 minutes in the preheated oven, or until hot and bubbly.
Beef 'n' Olive Sandwiches recipe.
Ingredients
1 (8 ounce) package cream cheese, softened
2 tablespoons whipping cream
1/2 teaspoon white pepper
1/4 cup chopped dried beef
3 tablespoons sliced stuffed green olives
3 tablespoons chopped walnuts
8 slices bread
Directions
In a mixing bowl, combine the cream cheese, cream and pepper; mix well. Stir in beef, olives and walnuts.
Spread on four slices of bread; top with remaining bread. Freeze. Remove from the freezer at least 4 hours before serving. May be frozen for up to 2 months.
1 (8 ounce) package cream cheese, softened
2 tablespoons whipping cream
1/2 teaspoon white pepper
1/4 cup chopped dried beef
3 tablespoons sliced stuffed green olives
3 tablespoons chopped walnuts
8 slices bread
Directions
In a mixing bowl, combine the cream cheese, cream and pepper; mix well. Stir in beef, olives and walnuts.
Spread on four slices of bread; top with remaining bread. Freeze. Remove from the freezer at least 4 hours before serving. May be frozen for up to 2 months.
Barbecued Pork Chops recipe.
Ingredients
6 (1/2 inch thick) boneless pork chops
1 medium onion, chopped
1 cup ketchup
1/2 cup water
1/2 cup chopped celery
2 tablespoons lemon juice
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground mustard
1 teaspoon cornstarch
1 tablespoon cold water
Directions
Place pork chops in an ungreased 11-in. x 7-in. x 2-in. microwave-safe dish. In a bowl, combine the next nine ingredients. Pour over the chops. Cover with plastic wrap; peel back one corner to vent. Microwave on high for 18-20 minutes or until juices run clear. Remove chops; set aside and keep warm. In a small bowl, combine cornstarch and cold water until smooth. Stir into barbecue sauce. Microwave for 1 minute or until thickened. Serve sauce over chops.
6 (1/2 inch thick) boneless pork chops
1 medium onion, chopped
1 cup ketchup
1/2 cup water
1/2 cup chopped celery
2 tablespoons lemon juice
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground mustard
1 teaspoon cornstarch
1 tablespoon cold water
Directions
Place pork chops in an ungreased 11-in. x 7-in. x 2-in. microwave-safe dish. In a bowl, combine the next nine ingredients. Pour over the chops. Cover with plastic wrap; peel back one corner to vent. Microwave on high for 18-20 minutes or until juices run clear. Remove chops; set aside and keep warm. In a small bowl, combine cornstarch and cold water until smooth. Stir into barbecue sauce. Microwave for 1 minute or until thickened. Serve sauce over chops.
Bacon 'N' Egg Biscuits recipe.
Ingredients
2 cups buttermilk biscuit mix
7 tablespoons water
8 slices processed American cheese
8 bacon strips, halved and cooked
Directions
In a bowl, combine biscuit mix and water just until blended. Turn onto a lightly floured surface and knead 5 times. Roll out to 1/2-in. thickness; cut with a 3-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 425 degrees F for 9-10 minutes or until golden brown. Meanwhile, scramble the eggs. Split the biscuits; fill each with a slice of cheese, scrambled egg and two bacon pieces.
2 cups buttermilk biscuit mix
7 tablespoons water
8 slices processed American cheese
8 bacon strips, halved and cooked
Directions
In a bowl, combine biscuit mix and water just until blended. Turn onto a lightly floured surface and knead 5 times. Roll out to 1/2-in. thickness; cut with a 3-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 425 degrees F for 9-10 minutes or until golden brown. Meanwhile, scramble the eggs. Split the biscuits; fill each with a slice of cheese, scrambled egg and two bacon pieces.
Asian Orange Chicken recipe.
Ingredients
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
Directions
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
Directions
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Brisket with BBQ Sauce recipe.
Ingredients
4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste
Directions
Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste
Directions
Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
Broccoli Hash Brown Quiche recipe.
Ingredients
3 cups frozen hash brown potatoes, thawed
1 1/2 cups frozen broccoli cuts, thawed
1 cup sour cream
1/2 teaspoon salt
1 cup shredded Colby-Monterey Jack cheese
Directions
Press the hash browns onto the bottom and up the sides of a greased 9-in. pie plate, forming a shell. Sprinkle with broccoli. In a bowl, beat the eggs, sour cream and salt; stir in cheese. Pour over broccoli. Bake at 350 degrees F for 55-65 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
3 cups frozen hash brown potatoes, thawed
1 1/2 cups frozen broccoli cuts, thawed
1 cup sour cream
1/2 teaspoon salt
1 cup shredded Colby-Monterey Jack cheese
Directions
Press the hash browns onto the bottom and up the sides of a greased 9-in. pie plate, forming a shell. Sprinkle with broccoli. In a bowl, beat the eggs, sour cream and salt; stir in cheese. Pour over broccoli. Bake at 350 degrees F for 55-65 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
Abby's Super Zucchini Loaf recipe.
Ingredients
3 zucchinis
1 1/4 teaspoons salt
2 1/4 cups sifted unbleached all-purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 1/3 cups white sugar
1 cup vegetable oil
2 1/2 teaspoons vanilla extract
1 1/2 cups chopped walnuts
1 cup golden raisins
Directions
Soak raisins in warm water for 30 minutes. Drain thoroughly in a colander or strainer; set aside.
Clean the zucchini and trim off the ends. Do not peel. Shred with a medium sized shredder. You should have about 4 cups when finished. Sprinkle the zucchini with 1 teaspoon of the salt and place on a plate. Mix it with your hands to evenly distribute the salt. Place a heavy saucepan on top of the zucchini and allow it to sit for 20 minutes to purge itself of liquid.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans and set aside.
Set aside 2 tablespoons of the flour. Sift together the remaining flour, soda, spices, and remaining 1/4 teaspoon salt.
Beat eggs on medium speed for about 3 minutes. Add the sugar, a little at a time and beat for a good 5 minutes. The mixture should be light in color and thick. While beating, slowly pour in the oil.
Empty the zucchini into a colander and squeeze to release the juices.
Add the vanilla to the beating eggs and then add in the zucchini. Add the dry ingredients, a little at a time and mix just until the dry ingredients are mixed in. Do not overmix.
In a small bowl combine the remaining 2 tablespoons flour, nuts, and drained raisins, and mix together to coat. Fold into the batter. Pour into the prepared pans.
Bake at 350 degrees F (175 degrees C) about 1 hour or until a toothpick comes out clean. Remove to a rack to cool for 10 minutes. Remove from pans and cool on a rack completely.
3 zucchinis
1 1/4 teaspoons salt
2 1/4 cups sifted unbleached all-purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 1/3 cups white sugar
1 cup vegetable oil
2 1/2 teaspoons vanilla extract
1 1/2 cups chopped walnuts
1 cup golden raisins
Directions
Soak raisins in warm water for 30 minutes. Drain thoroughly in a colander or strainer; set aside.
Clean the zucchini and trim off the ends. Do not peel. Shred with a medium sized shredder. You should have about 4 cups when finished. Sprinkle the zucchini with 1 teaspoon of the salt and place on a plate. Mix it with your hands to evenly distribute the salt. Place a heavy saucepan on top of the zucchini and allow it to sit for 20 minutes to purge itself of liquid.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans and set aside.
Set aside 2 tablespoons of the flour. Sift together the remaining flour, soda, spices, and remaining 1/4 teaspoon salt.
Beat eggs on medium speed for about 3 minutes. Add the sugar, a little at a time and beat for a good 5 minutes. The mixture should be light in color and thick. While beating, slowly pour in the oil.
Empty the zucchini into a colander and squeeze to release the juices.
Add the vanilla to the beating eggs and then add in the zucchini. Add the dry ingredients, a little at a time and mix just until the dry ingredients are mixed in. Do not overmix.
In a small bowl combine the remaining 2 tablespoons flour, nuts, and drained raisins, and mix together to coat. Fold into the batter. Pour into the prepared pans.
Bake at 350 degrees F (175 degrees C) about 1 hour or until a toothpick comes out clean. Remove to a rack to cool for 10 minutes. Remove from pans and cool on a rack completely.
Blackened Seasoning Mix recipe.
Ingredients
1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground dried thyme
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano
Directions
Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.
1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground dried thyme
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano
Directions
Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.
Blueberry Walnut Salad recipe.
Ingredients
1 (10 ounce) package mixed salad greens
1 pint fresh blueberries
1/4 cup walnuts
1/2 cup raspberry vinaigrette salad dressing
1/4 cup crumbled feta cheese
Directions
In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.
1 (10 ounce) package mixed salad greens
1 pint fresh blueberries
1/4 cup walnuts
1/2 cup raspberry vinaigrette salad dressing
1/4 cup crumbled feta cheese
Directions
In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.
Aunt Wanda's Turkey Carcass Soup recipe.
Ingredients
3 large carrots, chopped
1 (15 ounce) can cut green beans, drained
1 cup chopped celery
1 cup chopped fresh spinach
1 cup chopped cabbage
2 cups white rice
Directions
Pick your Thanksgiving turkey nearly clean. (Turkey salad is great for a few days, or even turkey pot pies.) We are not real concerned about the choice meat here. Dump the turkey and all of its debris, including the juices, into a large pot. Add green beans, celery, spinach, cabbage, and white rice. Pour in enough water to cover everything.
Bring soup to a boil. Reduce heat, and simmer for an hour or so. Add more water as needed.
Remove all turkey bones and unwanted debris (i.e., skin, cartilage, etc.). There you have it. It's kind of a culinary scrapbook of your Turkey Day.
3 large carrots, chopped
1 (15 ounce) can cut green beans, drained
1 cup chopped celery
1 cup chopped fresh spinach
1 cup chopped cabbage
2 cups white rice
Directions
Pick your Thanksgiving turkey nearly clean. (Turkey salad is great for a few days, or even turkey pot pies.) We are not real concerned about the choice meat here. Dump the turkey and all of its debris, including the juices, into a large pot. Add green beans, celery, spinach, cabbage, and white rice. Pour in enough water to cover everything.
Bring soup to a boil. Reduce heat, and simmer for an hour or so. Add more water as needed.
Remove all turkey bones and unwanted debris (i.e., skin, cartilage, etc.). There you have it. It's kind of a culinary scrapbook of your Turkey Day.
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