Ingredients
1/2 cup butter
1 large onion, chopped
1 (16 ounce) package frozen chopped broccoli
1/3 cup milk
1 (10.75 ounce) can Campbell's� Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 (8 fl oz) jar pasteurized process cheese sauce (like Cheez Whiz�)
1 1/2 cups cooked regular long-grain white rice
Directions
Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until tender-crisp, stirring occasionally.
Stir the broccoli in the skillet and cook until it's tender-crisp, stirring occasionally. Stir in the milk, soup, cheese sauce and rice. Cook and stir until the cheese is melted. Pour the broccoli mixture into a 2-quart shallow baking dish.
Bake at 350 degrees F. for 30 minutes or until the mixture is hot and bubbling.
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6/25/2011
Bigos (Hunter's Stew) recipe.
Ingredients
2 thick slices hickory-smoked bacon
1 pound kielbasa sausage, sliced into 1/2 inch pieces
1 pound cubed pork stew meat
1/4 cup all-purpose flour
3 cloves garlic, chopped
1 onion, diced
2 carrots, diced
1 1/2 cups sliced fresh mushrooms
4 cups shredded green cabbage
1 (16 ounce) jar sauerkraut, rinsed and well drained
1/4 cup dry red wine
1 teaspoon dried basil
1 teaspoon dried marjoram
1 tablespoon sweet paprika
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon caraway seed, crushed
1 pinch cayenne pepper
1/2 ounce dried mushrooms
1 dash bottled hot pepper sauce
1 dash Worcestershire sauce
5 cups beef stock
2 tablespoons canned tomato paste
1 cup canned diced tomatoes
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.
2 thick slices hickory-smoked bacon
1 pound kielbasa sausage, sliced into 1/2 inch pieces
1 pound cubed pork stew meat
1/4 cup all-purpose flour
3 cloves garlic, chopped
1 onion, diced
2 carrots, diced
1 1/2 cups sliced fresh mushrooms
4 cups shredded green cabbage
1 (16 ounce) jar sauerkraut, rinsed and well drained
1/4 cup dry red wine
1 teaspoon dried basil
1 teaspoon dried marjoram
1 tablespoon sweet paprika
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon caraway seed, crushed
1 pinch cayenne pepper
1/2 ounce dried mushrooms
1 dash bottled hot pepper sauce
1 dash Worcestershire sauce
5 cups beef stock
2 tablespoons canned tomato paste
1 cup canned diced tomatoes
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.
Annie's Lobster Bisque recipe.
Ingredients
3 tablespoons olive oil
1 white onion, chopped
1/2 cup dry white wine
1/2 cup cooking sherry
5 tablespoons all-purpose flour
1/2 (6 ounce) can tomato paste
1 1/2 cups chicken broth
5 cups milk
1/4 teaspoon cayenne pepper, or to taste
1/8 teaspoon ground black pepper
1/2 teaspoon seafood seasoning (such as Old Bay�)
2 tablespoons Worcestershire sauce
1 green onion, finely chopped
1 1/2 cups cooked lobster claw, cut into bite-sized pieces
Directions
Heat the olive oil in a large saucepan over medium heat. Stir in the chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and sherry. Cook and stir until the liquid has reduced by half. Sprinkle in the flour while stirring to ensure there are no lumps. Once a thick paste has formed, stir in the tomato paste, then pour in the chicken broth and milk. Season with cayenne pepper, black pepper, seafood seasoning, Worcestershire sauce, and green onion.
Cook and stir over medium heat until the bisque begins to simmer, about 15 minutes. Stir in the lobster meat, and reheat before serving.
3 tablespoons olive oil
1 white onion, chopped
1/2 cup dry white wine
1/2 cup cooking sherry
5 tablespoons all-purpose flour
1/2 (6 ounce) can tomato paste
1 1/2 cups chicken broth
5 cups milk
1/4 teaspoon cayenne pepper, or to taste
1/8 teaspoon ground black pepper
1/2 teaspoon seafood seasoning (such as Old Bay�)
2 tablespoons Worcestershire sauce
1 green onion, finely chopped
1 1/2 cups cooked lobster claw, cut into bite-sized pieces
Directions
Heat the olive oil in a large saucepan over medium heat. Stir in the chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and sherry. Cook and stir until the liquid has reduced by half. Sprinkle in the flour while stirring to ensure there are no lumps. Once a thick paste has formed, stir in the tomato paste, then pour in the chicken broth and milk. Season with cayenne pepper, black pepper, seafood seasoning, Worcestershire sauce, and green onion.
Cook and stir over medium heat until the bisque begins to simmer, about 15 minutes. Stir in the lobster meat, and reheat before serving.
Baked Omelet Roll recipe.
Ingredients
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded Cheddar cheese
Directions
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.
In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.
Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.
Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded Cheddar cheese
Directions
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.
In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.
Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.
Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.
Avocado Watermelon Spinach Salad recipe.
Ingredients
2 large avocados - peeled, pitted and diced
4 cups cubed watermelon
4 cups fresh spinach leaves
1 cup balsamic vinaigrette salad dressing
Directions
In a salad bowl, toss together the avocado, watermelon cubes and spinach. Stir in salad dressing just before serving.
2 large avocados - peeled, pitted and diced
4 cups cubed watermelon
4 cups fresh spinach leaves
1 cup balsamic vinaigrette salad dressing
Directions
In a salad bowl, toss together the avocado, watermelon cubes and spinach. Stir in salad dressing just before serving.
Almond Orange Crusted Chicken with Fennel Arugula Salad recipe.
Ingredients
2 egg whites
3/4 cup sliced almonds, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 (4 ounce) pieces thin-sliced boneless, skinless chicken breast
Cooking spray
1/2 small bulb of fennel, halved, cored and thinly sliced into half-moons
4 cups arugula, lightly packed, coarsely chopped if leaves are large
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Directions
Preheat the oven to 450 degrees F. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
In a shallow bowl, whisk the egg whites until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
Remove the pre-heated baking sheet from the oven and spray with cooking spray.
Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.
2 egg whites
3/4 cup sliced almonds, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 (4 ounce) pieces thin-sliced boneless, skinless chicken breast
Cooking spray
1/2 small bulb of fennel, halved, cored and thinly sliced into half-moons
4 cups arugula, lightly packed, coarsely chopped if leaves are large
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Directions
Preheat the oven to 450 degrees F. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
In a shallow bowl, whisk the egg whites until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
Remove the pre-heated baking sheet from the oven and spray with cooking spray.
Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.
Baked Beans, Texas Ranger recipe.
Ingredients
1 (28 ounce) can baked beans with pork
1 medium onion, diced
1 medium bell pepper, diced
4 links spicy pork sausage, cut into chunks
2 tablespoons chili powder
3 tablespoons Worcestershire sauce
4 tablespoons vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1 teaspoon garlic powder
salt to taste
1 dash cayenne pepper (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired.
Cover and bake for one hour in the preheated oven.
1 (28 ounce) can baked beans with pork
1 medium onion, diced
1 medium bell pepper, diced
4 links spicy pork sausage, cut into chunks
2 tablespoons chili powder
3 tablespoons Worcestershire sauce
4 tablespoons vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1 teaspoon garlic powder
salt to taste
1 dash cayenne pepper (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired.
Cover and bake for one hour in the preheated oven.
Brie en Croute recipe.
Ingredients
1 sheet Pepperidge Farm� Puff Pastry
1 tablespoon water
1/4 cup toasted sliced almonds (optional)
1/4 cup chopped fresh parsley
1 (13.2 ounce) round Brie cheese
1 (26 ounce) package Pepperidge Farm� Entertaining Cracker Quartet Collection
Directions
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F. Mix egg and water.
Unfold pastry on lightly floured surface. Roll into 14-inch square. Cut off corners to make a circle. Sprinkle almonds and parsley in center of circle. Top with cheese. Brush edge of circle with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2 inches from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture.
Bake 20 minutes or until golden. Let stand 1 hour. Serve with crackers.
1 sheet Pepperidge Farm� Puff Pastry
1 tablespoon water
1/4 cup toasted sliced almonds (optional)
1/4 cup chopped fresh parsley
1 (13.2 ounce) round Brie cheese
1 (26 ounce) package Pepperidge Farm� Entertaining Cracker Quartet Collection
Directions
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F. Mix egg and water.
Unfold pastry on lightly floured surface. Roll into 14-inch square. Cut off corners to make a circle. Sprinkle almonds and parsley in center of circle. Top with cheese. Brush edge of circle with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2 inches from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture.
Bake 20 minutes or until golden. Let stand 1 hour. Serve with crackers.
Ancho Honey Mustard Sauce recipe.
Ingredients
1/2 cup Dijon mustard
1/2 cup honey
2 teaspoons ancho chile powder
2 teaspoons garlic powder
1 teaspoon rice wine vinegar
Directions
Whisk together the mustard, honey, ancho powder, garlic powder, and rice wine vinegar in a small bowl until evenly combined.
1/2 cup Dijon mustard
1/2 cup honey
2 teaspoons ancho chile powder
2 teaspoons garlic powder
1 teaspoon rice wine vinegar
Directions
Whisk together the mustard, honey, ancho powder, garlic powder, and rice wine vinegar in a small bowl until evenly combined.
Banana Cake Cookies recipe.
Ingredients
1/2 cup shortening
1 cup packed brown sugar
1 cup mashed bananas
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 cup chopped pecans
3 cups sifted confectioners' sugar
1 tablespoon butter, melted
3/4 teaspoon vanilla extract
3 tablespoons milk
Directions
Preheat oven to 350 degrees F (180 degrees C).
Cream shortening; add brown sugar, beating well. Add eggs and banana; beat well.
Sift together flour, baking powder, baking soda, salt, and spices. Add to creamed mixture; mix well. Stir in pecans.
Drop dough by rounded tablespoonfuls, 2 inches apart onto greased cookies sheets. Bake for 12 minutes. Remove to wire racks to cool. Dip half of cooled cookies into Powdered Sugar Icing.
To Make Icing: Combine 3 cups confectioner's sugar, 1 tablespoon melted butter or margarine, and 3/4 teaspoon vanilla extract. Add milk to yield desired consistency (you may need to add a little extra), beating until smooth.
1/2 cup shortening
1 cup packed brown sugar
1 cup mashed bananas
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 cup chopped pecans
3 cups sifted confectioners' sugar
1 tablespoon butter, melted
3/4 teaspoon vanilla extract
3 tablespoons milk
Directions
Preheat oven to 350 degrees F (180 degrees C).
Cream shortening; add brown sugar, beating well. Add eggs and banana; beat well.
Sift together flour, baking powder, baking soda, salt, and spices. Add to creamed mixture; mix well. Stir in pecans.
Drop dough by rounded tablespoonfuls, 2 inches apart onto greased cookies sheets. Bake for 12 minutes. Remove to wire racks to cool. Dip half of cooled cookies into Powdered Sugar Icing.
To Make Icing: Combine 3 cups confectioner's sugar, 1 tablespoon melted butter or margarine, and 3/4 teaspoon vanilla extract. Add milk to yield desired consistency (you may need to add a little extra), beating until smooth.
Authentic Pepper Pot Soup recipe.
Ingredients
1 pound honeycomb tripe
5 slices bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
3 leeks, chopped
1 bunch fresh parsley, chopped
2 green bell peppers, diced
2 quarts beef stock
1/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon ground cloves (optional)
1/4 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1 large potato, peeled and diced
2 large carrots, diced
4 tablespoons margarine
4 tablespoons all-purpose flour
Directions
Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces.
In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn down to a simmer. Cook, covered, until meat is very tender, about 2 hours.
Add the diced potato and carrots, and cook for an additional 20 minutes.
Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.
1 pound honeycomb tripe
5 slices bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
3 leeks, chopped
1 bunch fresh parsley, chopped
2 green bell peppers, diced
2 quarts beef stock
1/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon ground cloves (optional)
1/4 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1 large potato, peeled and diced
2 large carrots, diced
4 tablespoons margarine
4 tablespoons all-purpose flour
Directions
Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces.
In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn down to a simmer. Cook, covered, until meat is very tender, about 2 hours.
Add the diced potato and carrots, and cook for an additional 20 minutes.
Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.
Barquillos (Wafer Rolls) recipe.
Ingredients
1/2 cup butter
1/2 cup white sugar
1 teaspoon vanilla extract
2 egg whites
2/3 cup all-purpose flour
Directions
Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
Beat the butter, sugar, and vanilla with an electric mixer in a large bowl until smooth. Add the egg whites one at a time, allowing each to blend into the butter mixture before adding the next. Mix in the flour until just incorporated.
Drop teaspoonfuls of the dough onto ungreased baking sheets. Spread thinly with a spatula or the back of the spoon into a 3 inch circle.
Bake in the preheated oven until browned along the edges, about 5 minutes.
Remove the baked wafers from the baking sheet one at a time using a spatula or kitchen turner. Roll each wafer around the handle of a wooden spoon until the edges overlap. Cool seam-side down on a wire rack until completely crisp.
1/2 cup butter
1/2 cup white sugar
1 teaspoon vanilla extract
2 egg whites
2/3 cup all-purpose flour
Directions
Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
Beat the butter, sugar, and vanilla with an electric mixer in a large bowl until smooth. Add the egg whites one at a time, allowing each to blend into the butter mixture before adding the next. Mix in the flour until just incorporated.
Drop teaspoonfuls of the dough onto ungreased baking sheets. Spread thinly with a spatula or the back of the spoon into a 3 inch circle.
Bake in the preheated oven until browned along the edges, about 5 minutes.
Remove the baked wafers from the baking sheet one at a time using a spatula or kitchen turner. Roll each wafer around the handle of a wooden spoon until the edges overlap. Cool seam-side down on a wire rack until completely crisp.
Big B's Collard Greens recipe.
Ingredients
1 quart chicken stock
3 small ham hocks
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon crushed red pepper flakes
3 tablespoons cider vinegar
1/4 teaspoon black pepper
1 bunch collard greens - rinsed, trimmed and chopped
salt to taste
hot pepper sauce to taste
Directions
Pour chicken stock into a large pot, and add ham hocks onion, garlic, red pepper flakes, vinegar, black pepper, and enough water to cover ham hocks. Bring to a boil; reduce heat, and simmer for 1 to 2 hours to create the broth.
Remove ham hocks from broth. Pull meat from hocks. Add meat and collard greens to the broth. Simmer for 1 to 5 hours, depending on the texture you prefer. Salt to taste, and serve with hot sauce.
1 quart chicken stock
3 small ham hocks
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon crushed red pepper flakes
3 tablespoons cider vinegar
1/4 teaspoon black pepper
1 bunch collard greens - rinsed, trimmed and chopped
salt to taste
hot pepper sauce to taste
Directions
Pour chicken stock into a large pot, and add ham hocks onion, garlic, red pepper flakes, vinegar, black pepper, and enough water to cover ham hocks. Bring to a boil; reduce heat, and simmer for 1 to 2 hours to create the broth.
Remove ham hocks from broth. Pull meat from hocks. Add meat and collard greens to the broth. Simmer for 1 to 5 hours, depending on the texture you prefer. Salt to taste, and serve with hot sauce.
Bob's Bean Salad recipe.
Ingredients
1 medium red bell pepper, chopped
1/3 medium onion, chopped
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 (12 ounce) can kidney beans, drained and rinsed
1 (12 ounce) can pinto beans, drained and rinsed
1 (12 ounce) can garbanzo beans, drained and rinsed
2 ounces crumbled feta cheese
1/4 cup olive oil
1/8 cup white vinegar or white wine vinegar
1/8 cup balsamic vinegar
1 teaspoon salt
1 teaspoon sugar
Directions
In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto, and garbanzo beans. Set aside.
In a separate bowl, whisk salt and sugar with white and balsamic vinegars until completely dissolved. Slowly whisk in olive oil. Adjust seasoning as desired.
Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Serve chilled.
1 medium red bell pepper, chopped
1/3 medium onion, chopped
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 (12 ounce) can kidney beans, drained and rinsed
1 (12 ounce) can pinto beans, drained and rinsed
1 (12 ounce) can garbanzo beans, drained and rinsed
2 ounces crumbled feta cheese
1/4 cup olive oil
1/8 cup white vinegar or white wine vinegar
1/8 cup balsamic vinegar
1 teaspoon salt
1 teaspoon sugar
Directions
In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto, and garbanzo beans. Set aside.
In a separate bowl, whisk salt and sugar with white and balsamic vinegars until completely dissolved. Slowly whisk in olive oil. Adjust seasoning as desired.
Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Serve chilled.
Basic Syrup for Sunset Cooler recipe.
Ingredients
1 cup white sugar
1 cup water
2 pandan leaves
Directions
Place sugar, water and pandan leaves in a deep saucepan. Bring to a boil, lower heat and simmer until sugar is dissolved.
Remove pandan leaves and strain the syrup. Allow to cool for use as a basic syrup. Store the syrup in a bottle in the refrigerator.
1 cup white sugar
1 cup water
2 pandan leaves
Directions
Place sugar, water and pandan leaves in a deep saucepan. Bring to a boil, lower heat and simmer until sugar is dissolved.
Remove pandan leaves and strain the syrup. Allow to cool for use as a basic syrup. Store the syrup in a bottle in the refrigerator.
Baked Orange Roughy Italian-Style recipe.
Ingredients
1/4 cup Italian seasoned bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
1/4 teaspoon garlic powder
1/2 teaspoon salt, or to taste
1 pound orange roughy fillets
1/4 cup butter, melted
1 tablespoon chopped fresh parsley
Directions
Preheat oven to 400 degrees F (200 degrees C). Coat a medium baking dish with non-stick cooking spray.
In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt.
Brush both sides of orange roughy fillets with butter, and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley.
Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork.
1/4 cup Italian seasoned bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
1/4 teaspoon garlic powder
1/2 teaspoon salt, or to taste
1 pound orange roughy fillets
1/4 cup butter, melted
1 tablespoon chopped fresh parsley
Directions
Preheat oven to 400 degrees F (200 degrees C). Coat a medium baking dish with non-stick cooking spray.
In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt.
Brush both sides of orange roughy fillets with butter, and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley.
Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork.
Bonaparte Fondue recipe.
Ingredients
1 cup boiling water
2/3 ounce dried shiitake mushrooms
3 tablespoons butter
2 shallots, finely chopped
1 (500 gram) package Bonaparte cheese, chilled
2 tablespoons cornstarch
1 cup apple cider or light white wine
2 teaspoons garlic, minced
1 pinch white sugar (optional)
Directions
In a bowl, pour the boiling water over the dried mushrooms, cover and let sit for 30 minutes. Drain, reserving the soaking liquid. Chop the rehydrated mushrooms, return to the soaking liquid and set aside.
In a saucepan, melt the butter and sweat the shallots for 5 minutes. Add the chopped mushrooms and their liquid. Bring to a boil and reduce until the liquid is almost completely evaporated. Add the cider and bring to a boil.
In a bowl, toss the Bonaparte cheese with the corn starch. Add one third of the cheese to the saucepan and stir gently with a wooden spoon. Repeat with the remaining cheese, one-third at a time.
Heat the mixture to just below boiling. It should be nice and smooth but not too thick. Remove from heat and stir in the minced garlic. Add a little sugar, if desired, to neutralize any bitterness.
Serve in a fondue pot with the bread and vegetables for dipping.
1 cup boiling water
2/3 ounce dried shiitake mushrooms
3 tablespoons butter
2 shallots, finely chopped
1 (500 gram) package Bonaparte cheese, chilled
2 tablespoons cornstarch
1 cup apple cider or light white wine
2 teaspoons garlic, minced
1 pinch white sugar (optional)
Directions
In a bowl, pour the boiling water over the dried mushrooms, cover and let sit for 30 minutes. Drain, reserving the soaking liquid. Chop the rehydrated mushrooms, return to the soaking liquid and set aside.
In a saucepan, melt the butter and sweat the shallots for 5 minutes. Add the chopped mushrooms and their liquid. Bring to a boil and reduce until the liquid is almost completely evaporated. Add the cider and bring to a boil.
In a bowl, toss the Bonaparte cheese with the corn starch. Add one third of the cheese to the saucepan and stir gently with a wooden spoon. Repeat with the remaining cheese, one-third at a time.
Heat the mixture to just below boiling. It should be nice and smooth but not too thick. Remove from heat and stir in the minced garlic. Add a little sugar, if desired, to neutralize any bitterness.
Serve in a fondue pot with the bread and vegetables for dipping.
British Bread Pudding recipe.
Ingredients
6 1/4 cups cubed whole wheat bread
1 1/4 cups milk
1 egg, beaten
1/3 cup butter, softened
3/4 cup raisins
1/4 cup dried mixed fruit
1/2 cup brown sugar
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan.
Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.
6 1/4 cups cubed whole wheat bread
1 1/4 cups milk
1 egg, beaten
1/3 cup butter, softened
3/4 cup raisins
1/4 cup dried mixed fruit
1/2 cup brown sugar
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan.
Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.
Broccoli Blue Cheese Strata recipe.
Ingredients
1 cup blue cheese dressing
1/4 cup butter, melted
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 teaspoon minced garlic, or to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried savory
1 (1 pound) loaf sliced white bread
1 (10 ounce) package frozen chopped broccoli, thawed
1 (8 ounce) package shredded Cheddar cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
In a large bowl, whisk together the eggs, milk, salad dressing and melted butter. Season with salt, pepper, garlic, thyme and savory.
Place enough slices of bread into the prepared baking dish to cover the bottom. Spread the thawed broccoli over the bread. Pour half of the egg mixture over. Make another layer of bread slices, and pour the remaining egg mixture over. Cover with shredded Cheddar cheese.
Bake for 45 minutes in the preheated oven, or until the strata is golden brown and puffy. Let stand for a few minutes before cutting into squares to serve.
1 cup blue cheese dressing
1/4 cup butter, melted
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 teaspoon minced garlic, or to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried savory
1 (1 pound) loaf sliced white bread
1 (10 ounce) package frozen chopped broccoli, thawed
1 (8 ounce) package shredded Cheddar cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
In a large bowl, whisk together the eggs, milk, salad dressing and melted butter. Season with salt, pepper, garlic, thyme and savory.
Place enough slices of bread into the prepared baking dish to cover the bottom. Spread the thawed broccoli over the bread. Pour half of the egg mixture over. Make another layer of bread slices, and pour the remaining egg mixture over. Cover with shredded Cheddar cheese.
Bake for 45 minutes in the preheated oven, or until the strata is golden brown and puffy. Let stand for a few minutes before cutting into squares to serve.
Balsamic Chicken and Fresh Mozzarella recipe.
Ingredients
10 skinless, boneless chicken breast halves
1 (16 fl oz) bottle balsamic vinaigrette salad dressing
2 tomatoes, sliced
2 pounds fresh mozzarella cheese, sliced
1 bunch fresh basil leaves
2 tablespoons balsamic vinegar
salt and freshly ground black pepper to taste
Directions
Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.
Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.
Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!
10 skinless, boneless chicken breast halves
1 (16 fl oz) bottle balsamic vinaigrette salad dressing
2 tomatoes, sliced
2 pounds fresh mozzarella cheese, sliced
1 bunch fresh basil leaves
2 tablespoons balsamic vinegar
salt and freshly ground black pepper to taste
Directions
Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.
Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.
Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!
Apple Pie Smoothie recipe.
Ingredients
2 (6 ounce) containers vanilla yogurt
1/2 cup pumpkin pie filling
1 banana, broken into chunks
2 cups apple juice
1 teaspoon ground cinnamon
1 dash ground nutmeg
Directions
Combine the yogurt, pumpkin pie filling, banana, apple juice, cinnamon, and nutmeg in a blender.
Blend until smooth, about 1 minute. Pour into glasses and serve.
2 (6 ounce) containers vanilla yogurt
1/2 cup pumpkin pie filling
1 banana, broken into chunks
2 cups apple juice
1 teaspoon ground cinnamon
1 dash ground nutmeg
Directions
Combine the yogurt, pumpkin pie filling, banana, apple juice, cinnamon, and nutmeg in a blender.
Blend until smooth, about 1 minute. Pour into glasses and serve.
Aunt Anne's Sesame Cookies recipe.
Ingredients
1 cup butter
3/4 cup sugar
1 egg, room temperature
2 teaspoons anise extract
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk, or as needed
1 cup sesame seeds
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily.
Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much.
Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature.
1 cup butter
3/4 cup sugar
1 egg, room temperature
2 teaspoons anise extract
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk, or as needed
1 cup sesame seeds
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily.
Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much.
Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature.
Brunch Pockets recipe.
Ingredients
1 (15 ounce) package refrigerated pie crust
2 fresh pineapple, cut into pieces
4 thin slices deli ham
4 thin slices deli-style turkey
4 slices Swiss cheese
1 egg, beaten
Directions
Cut each pastry sheet into four wedges. Pat pineapple slices dry with paper towels. Top four pastry wedges with one slice each of ham, turkey, cheese and pineapple, folding meat and cheese to fit if necessary. Top each with a pastry wedge; seal and crimp edges with a fork. Cut slits in pastry.
Place on an ungreased baking sheet. Brush lightly with egg. Bake at 350 degrees F for 25-30 minutes or until golden brown. Serve warm.
1 (15 ounce) package refrigerated pie crust
2 fresh pineapple, cut into pieces
4 thin slices deli ham
4 thin slices deli-style turkey
4 slices Swiss cheese
1 egg, beaten
Directions
Cut each pastry sheet into four wedges. Pat pineapple slices dry with paper towels. Top four pastry wedges with one slice each of ham, turkey, cheese and pineapple, folding meat and cheese to fit if necessary. Top each with a pastry wedge; seal and crimp edges with a fork. Cut slits in pastry.
Place on an ungreased baking sheet. Brush lightly with egg. Bake at 350 degrees F for 25-30 minutes or until golden brown. Serve warm.
Bacon Wrapped Water Chestnuts I recipe.
Ingredients
2 (8 ounce) cans water chestnuts
2 cups teriyaki sauce
1 pound bacon
Directions
Drain chestnuts and place them in a bowl. Cover chestnuts with teriyaki sauce and marinate in the refrigerator for 2 hours or more.
Preheat oven to 350 degrees F (175 degrees C).
Remove water chestnuts from refrigerator and drain well. Cut bacon strips in half so that strips are about 3 inches long. Wrap each chestnut with bacon and secure bacon closed with a toothpick. Arrange all wrapped chestnuts on a baking sheet.
Place in oven until bacon is crispy. Remove from oven and enjoy.
2 (8 ounce) cans water chestnuts
2 cups teriyaki sauce
1 pound bacon
Directions
Drain chestnuts and place them in a bowl. Cover chestnuts with teriyaki sauce and marinate in the refrigerator for 2 hours or more.
Preheat oven to 350 degrees F (175 degrees C).
Remove water chestnuts from refrigerator and drain well. Cut bacon strips in half so that strips are about 3 inches long. Wrap each chestnut with bacon and secure bacon closed with a toothpick. Arrange all wrapped chestnuts on a baking sheet.
Place in oven until bacon is crispy. Remove from oven and enjoy.
Black Walnut Pound Cake recipe.
Ingredients
1 cup butter, softened
1/2 cup shortening
3 cups sugar
3 cups all-purpose flour
1 teaspoon baking powder
1 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup chopped black walnuts
CREAM CHEESE FROSTING:
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
Directions
In a large mixing bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately with milk and extracts to creamed mixture, beating on low speed just until combined. Fold in nuts. Pour into a greased and floured 10-in. tube pan. Bake at 325 degrees F for about 1 hour and 25 minutes or until cake tests done. Cool 10 minutes on a wire rack before removing from pan. Cool thoroughly. For frosting, beat cream cheese and butter in a medium mixing bowl. Add sugar and mix well. Add vanilla; beat until smooth. Spread on cooled cake. Cake can be made with or without frosting.
1 cup butter, softened
1/2 cup shortening
3 cups sugar
3 cups all-purpose flour
1 teaspoon baking powder
1 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup chopped black walnuts
CREAM CHEESE FROSTING:
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
Directions
In a large mixing bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately with milk and extracts to creamed mixture, beating on low speed just until combined. Fold in nuts. Pour into a greased and floured 10-in. tube pan. Bake at 325 degrees F for about 1 hour and 25 minutes or until cake tests done. Cool 10 minutes on a wire rack before removing from pan. Cool thoroughly. For frosting, beat cream cheese and butter in a medium mixing bowl. Add sugar and mix well. Add vanilla; beat until smooth. Spread on cooled cake. Cake can be made with or without frosting.
Bacon Cheeseburger Upside Down Pizza recipe.
Ingredients
8 slices bacon
1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
1 1/2 cups pizza sauce
3 roma (plum) tomatoes, chopped
4 ounces shredded Cheddar cheese
1 tablespoon vegetable oil
1 cup all-purpose flour
1/4 teaspoon salt
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain. Crumble and set aside 2 slices. Crumble remaining 6 slices.
Preheat oven to 400 degrees F (200 degrees C).
In a large saucepan over medium-high heat, saute the beef, onion and bell pepper until beef is browned. Drain, and stir in the 6 slices crumbled bacon and pizza sauce. Spoon mixture into an ungreased 9x13 inch pan. Sprinkle with tomatoes and top with the cheese.
In a medium bowl, beat the eggs slightly. Mix in milk and oil, then add the flour and salt. Beat for 2 minutes at medium speed. Pour evenly over the meat mixture. Sprinkle with the remaining bacon.
Bake in preheated oven for 20 to 30 minutes, or until topping is lightly puffed and deep, golden brown.
8 slices bacon
1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
1 1/2 cups pizza sauce
3 roma (plum) tomatoes, chopped
4 ounces shredded Cheddar cheese
1 tablespoon vegetable oil
1 cup all-purpose flour
1/4 teaspoon salt
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain. Crumble and set aside 2 slices. Crumble remaining 6 slices.
Preheat oven to 400 degrees F (200 degrees C).
In a large saucepan over medium-high heat, saute the beef, onion and bell pepper until beef is browned. Drain, and stir in the 6 slices crumbled bacon and pizza sauce. Spoon mixture into an ungreased 9x13 inch pan. Sprinkle with tomatoes and top with the cheese.
In a medium bowl, beat the eggs slightly. Mix in milk and oil, then add the flour and salt. Beat for 2 minutes at medium speed. Pour evenly over the meat mixture. Sprinkle with the remaining bacon.
Bake in preheated oven for 20 to 30 minutes, or until topping is lightly puffed and deep, golden brown.
Baked Whole Pumpkin recipe.
Ingredients
1 medium sugar pumpkin
2 cups heavy whipping cream
1/2 cup packed brown sugar
1 tablespoon molasses
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon butter
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Cut the lid off the pumpkin and remove the seeds.
Combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. Pour mixture into the pumpkin shell and top with the butter. Replace lid on pumpkin and place in a baking pan.
Bake for 1 to 1-1/2 hours or until mixture has set like a custard. Allow to cool and serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.
1 medium sugar pumpkin
2 cups heavy whipping cream
1/2 cup packed brown sugar
1 tablespoon molasses
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon butter
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Cut the lid off the pumpkin and remove the seeds.
Combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. Pour mixture into the pumpkin shell and top with the butter. Replace lid on pumpkin and place in a baking pan.
Bake for 1 to 1-1/2 hours or until mixture has set like a custard. Allow to cool and serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.
Banana Banana Strawberry Smoothie recipe.
Ingredients
1 banana, broken into chunks
1 teaspoon banana extract
3/4 cup milk
1 (8 ounce) container strawberry yogurt
2 teaspoons white sugar
Directions
Place banana, banana extract, milk, yogurt, and sugar into a blender. Blend until smooth and serve.
1 banana, broken into chunks
1 teaspoon banana extract
3/4 cup milk
1 (8 ounce) container strawberry yogurt
2 teaspoons white sugar
Directions
Place banana, banana extract, milk, yogurt, and sugar into a blender. Blend until smooth and serve.
All-Bran Classic Beef and Mushroom Meatloaf recipe.
Ingredients
1 tablespoon vegetable oil
1 large onion, finely chopped
2 cups finely chopped mushrooms
1/3 cup finely chopped fresh parsley (optional)
1 1/2 cups All-Bran Buds* cereal
3/4 cup beef stock
2 pounds extra lean ground beef
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon salt
Pepper, to taste
Directions
In no-stick skillet, over medium heat, heat oil. Add onions; saute about 4 minutes. Add mushrooms; cook until tender, stirring frequently. Remove from heat, stir in parsley. Let cool slightly.
In medium bowl, stir together cereal and beef stock. Let stand 2 minutes or until stock is absorbed and cereal softens.
In large bowl, combine beef, egg, ketchup, Worcestershire, salt and pepper. Add mushroom mixture and cereal. Mix together until lightly blended.
Press mixture into 2 L (9 x 5-inch) loaf pan. Bake at 180 degrees C (350 degrees F) for 60 to 75 minutes or until cooked through.
Let stand about 15 minutes before slicing. Pour off any accumulated juices.
1 tablespoon vegetable oil
1 large onion, finely chopped
2 cups finely chopped mushrooms
1/3 cup finely chopped fresh parsley (optional)
1 1/2 cups All-Bran Buds* cereal
3/4 cup beef stock
2 pounds extra lean ground beef
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon salt
Pepper, to taste
Directions
In no-stick skillet, over medium heat, heat oil. Add onions; saute about 4 minutes. Add mushrooms; cook until tender, stirring frequently. Remove from heat, stir in parsley. Let cool slightly.
In medium bowl, stir together cereal and beef stock. Let stand 2 minutes or until stock is absorbed and cereal softens.
In large bowl, combine beef, egg, ketchup, Worcestershire, salt and pepper. Add mushroom mixture and cereal. Mix together until lightly blended.
Press mixture into 2 L (9 x 5-inch) loaf pan. Bake at 180 degrees C (350 degrees F) for 60 to 75 minutes or until cooked through.
Let stand about 15 minutes before slicing. Pour off any accumulated juices.
Algerian Carrots recipe.
Ingredients
1 1/2 cups water
2 pounds carrots, peeled and sliced
5 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
3 cloves cloves garlic, crushed
1/2 teaspoon dried thyme leaves
1 teaspoon lemon juice
Directions
Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sliced carrots, reduce the heat to medium, and cover the pan again. Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices. Reserve 1/2 cup of the cooking liquid.
Heat the olive oil in a skillet over medium heat. Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.
Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes. Sprinkle with lemon juice and remove the bay leaf before serving.
1 1/2 cups water
2 pounds carrots, peeled and sliced
5 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
3 cloves cloves garlic, crushed
1/2 teaspoon dried thyme leaves
1 teaspoon lemon juice
Directions
Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sliced carrots, reduce the heat to medium, and cover the pan again. Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices. Reserve 1/2 cup of the cooking liquid.
Heat the olive oil in a skillet over medium heat. Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.
Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes. Sprinkle with lemon juice and remove the bay leaf before serving.
Baked Chicken Nuggets recipe.
Ingredients
3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted
Directions
Preheat oven to 400 degrees F (200 degrees C).
Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted
Directions
Preheat oven to 400 degrees F (200 degrees C).
Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
Brenda's Italian Style Patties recipe.
Ingredients
2 pounds ground beef
1 pound ground pork
1 1/2 cups dried bread crumbs
2 eggs, beaten
1 cup chopped onion
1 cup chopped green bell pepper
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 teaspoons Italian-style seasoning
1 teaspoon dried sage
1 1/2 teaspoons garlic powder
3/4 cup pizza sauce
2 cups chopped stewed tomatoes
1/4 cup chopped fresh mushrooms
1/4 (2 ounce) can chopped black olives, drained
1 (8 ounce) package sliced pepperoni sausage
12 slices mozzarella cheese
1/2 cup shredded mozzarella cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine the ground beef, ground pork, bread crumbs, eggs, onion, green bell pepper, salt, ground black pepper, Italian-style seasoning, sage, garlic powder, 1/2 cup pizza sauce and stewed tomatoes. Mix well and form into 24 patties using a 1/4 cup measuring cup OR an ice cream scoop.
In a separate small bowl, combine the mushrooms and olives and set aside. Arrange 12 patties on 2 ungreased baking sheets. Place 4 slices of pepperoni on each patty, then a small amount of the mushroom olive mixture, and then a slice of mozzarella cheese. Top each patty off with another patty and pinch the edges all around to seal everything into the middle. Finally, top each with a drizzle of remaining pizza sauce and some shredded mozzarella cheese.
Bake at 375 degrees F (190 degrees C) for 30 to 40 minutes.
2 pounds ground beef
1 pound ground pork
1 1/2 cups dried bread crumbs
2 eggs, beaten
1 cup chopped onion
1 cup chopped green bell pepper
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 teaspoons Italian-style seasoning
1 teaspoon dried sage
1 1/2 teaspoons garlic powder
3/4 cup pizza sauce
2 cups chopped stewed tomatoes
1/4 cup chopped fresh mushrooms
1/4 (2 ounce) can chopped black olives, drained
1 (8 ounce) package sliced pepperoni sausage
12 slices mozzarella cheese
1/2 cup shredded mozzarella cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine the ground beef, ground pork, bread crumbs, eggs, onion, green bell pepper, salt, ground black pepper, Italian-style seasoning, sage, garlic powder, 1/2 cup pizza sauce and stewed tomatoes. Mix well and form into 24 patties using a 1/4 cup measuring cup OR an ice cream scoop.
In a separate small bowl, combine the mushrooms and olives and set aside. Arrange 12 patties on 2 ungreased baking sheets. Place 4 slices of pepperoni on each patty, then a small amount of the mushroom olive mixture, and then a slice of mozzarella cheese. Top each patty off with another patty and pinch the edges all around to seal everything into the middle. Finally, top each with a drizzle of remaining pizza sauce and some shredded mozzarella cheese.
Bake at 375 degrees F (190 degrees C) for 30 to 40 minutes.
Baked Doughnuts recipe.
Ingredients
1 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 cup buttermilk
1 tablespoon honey
1/2 cup butter, melted
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.
In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.
Bake 12 minutes in the preheated oven, until golden brown.
1 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 cup buttermilk
1 tablespoon honey
1/2 cup butter, melted
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.
In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.
Bake 12 minutes in the preheated oven, until golden brown.
Amy's Po' Man Green Beans and Sausage Dish recipe.
Ingredients
2 pounds fresh green beans, trimmed
1 teaspoon salt, or to taste
1 pound smoked sausage, cut into bite-sized pieces
8 potatoes, peeled and quartered
Directions
Place the green beans in a large saucepan with a lid or a slow cooker. Pour water over the beans to cover; stir in salt. Bring to a boil over medium heat, reduce heat to low, cover, and simmer until the beans are very tender, 3 to 4 hours; add water throughout the cooking time as needed to keep moist.
Add the smoked sausage and potatoes; cover and simmer until the potatoes are very tender and the beans and potatoes have absorbed the smoky flavor of the sausage, about 2 more hours.
2 pounds fresh green beans, trimmed
1 teaspoon salt, or to taste
1 pound smoked sausage, cut into bite-sized pieces
8 potatoes, peeled and quartered
Directions
Place the green beans in a large saucepan with a lid or a slow cooker. Pour water over the beans to cover; stir in salt. Bring to a boil over medium heat, reduce heat to low, cover, and simmer until the beans are very tender, 3 to 4 hours; add water throughout the cooking time as needed to keep moist.
Add the smoked sausage and potatoes; cover and simmer until the potatoes are very tender and the beans and potatoes have absorbed the smoky flavor of the sausage, about 2 more hours.
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.
Banana Blast I recipe.
Ingredients
1 pinch ground nutmeg
1/2 teaspoon vanilla extract
2 cups crushed ice
Directions
In a blender combine banana, nutmeg, vanilla, milk and crushed ice. Blend until smooth. Pour into glasses and serve.
1 pinch ground nutmeg
1/2 teaspoon vanilla extract
2 cups crushed ice
Directions
In a blender combine banana, nutmeg, vanilla, milk and crushed ice. Blend until smooth. Pour into glasses and serve.
Bread 'n' Butter Dressing recipe.
Ingredients
8 slices bread
6 tablespoons butter or margarine, divided
3/4 cup chicken broth
1/4 cup chopped onion
1/2 teaspoon rubbed sage
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Toast bread and spread with 2 tablespoons of butter; cut into 3/4-in. cubes. Place in a 1-qt. microwave-safe dish; set aside.
Place remaining butter in a microwave-safe bowl; cover and microwave on high for 50-60 seconds. Stir in broth, onion and seasonings. Pour over bread cubes and toss to coat. Microwave, uncovered, on high for 6 minutes, stirring once.
8 slices bread
6 tablespoons butter or margarine, divided
3/4 cup chicken broth
1/4 cup chopped onion
1/2 teaspoon rubbed sage
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Toast bread and spread with 2 tablespoons of butter; cut into 3/4-in. cubes. Place in a 1-qt. microwave-safe dish; set aside.
Place remaining butter in a microwave-safe bowl; cover and microwave on high for 50-60 seconds. Stir in broth, onion and seasonings. Pour over bread cubes and toss to coat. Microwave, uncovered, on high for 6 minutes, stirring once.
Best Brownies Ever recipe.
Ingredients
1 1/4 cups margarine, softened
4 cups white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
1 1/4 cups cocoa powder
2 cups chopped walnuts
1 teaspoon salt
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease a 15x10 inch baking pan.
Combine the margarine and the sugar in a large mixing bowl; use an electric mixer to beat until light. Beat in the eggs and vanilla; mix well. Whisk together the flour, cocoa powder, walnuts, and salt in a large bowl. Stir the flour mixture into the egg mixture, mixing just until dry ingredients are incorporated. Spoon batter into prepared pan.
Bake brownies in the preheated oven until the edges begin to pull away from the sides of the pan, 40 to 45 minutes.
1 1/4 cups margarine, softened
4 cups white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
1 1/4 cups cocoa powder
2 cups chopped walnuts
1 teaspoon salt
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease a 15x10 inch baking pan.
Combine the margarine and the sugar in a large mixing bowl; use an electric mixer to beat until light. Beat in the eggs and vanilla; mix well. Whisk together the flour, cocoa powder, walnuts, and salt in a large bowl. Stir the flour mixture into the egg mixture, mixing just until dry ingredients are incorporated. Spoon batter into prepared pan.
Bake brownies in the preheated oven until the edges begin to pull away from the sides of the pan, 40 to 45 minutes.
Black Bean Poppers recipe.
Ingredients
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 green bell pepper, finely chopped (optional)
1 (15 ounce) can black beans, rinsed and drained
2 roma (plum) tomatoes, diced
2 jalapeno peppers, minced
1 (16 ounce) package wonton wrappers
1 quart vegetable oil for frying
Directions
Heat the olive oil in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the bell pepper and black beans, bring to a simmer, then stir in the tomato and jalapeno peppers. Cook and stir until the tomatoes are hot and beginning to soften.
To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Fry the poppers a few at a time until golden brown, 1 to 2 minutes. Drain on a paper towel-lined plate, and serve within 15 minutes.
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 green bell pepper, finely chopped (optional)
1 (15 ounce) can black beans, rinsed and drained
2 roma (plum) tomatoes, diced
2 jalapeno peppers, minced
1 (16 ounce) package wonton wrappers
1 quart vegetable oil for frying
Directions
Heat the olive oil in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the bell pepper and black beans, bring to a simmer, then stir in the tomato and jalapeno peppers. Cook and stir until the tomatoes are hot and beginning to soften.
To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Fry the poppers a few at a time until golden brown, 1 to 2 minutes. Drain on a paper towel-lined plate, and serve within 15 minutes.
Bodacious Brownies recipe.
Ingredients
1/2 cup butter or margarine
1 cup white sugar
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
Melt butter in medium sauce pan. Remove from heat, and stir in sugar and cocoa. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the chocolate mixture until just blended. Fold in walnuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 25 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. Cool in pan on a wire rack.
1/2 cup butter or margarine
1 cup white sugar
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
Melt butter in medium sauce pan. Remove from heat, and stir in sugar and cocoa. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the chocolate mixture until just blended. Fold in walnuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 25 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. Cool in pan on a wire rack.
Broccoli and Rice recipe.
Ingredients
1 (10 ounce) package frozen chopped broccoli
1 cup cooked long-grain rice
1/2 teaspoon celery salt
1 1/2 cups cubed process American cheese
Directions
Cook broccoli according to package directions; drain. Stir in rice and celery salt. Stir in cheese until melted. Serve immediately.
1 (10 ounce) package frozen chopped broccoli
1 cup cooked long-grain rice
1/2 teaspoon celery salt
1 1/2 cups cubed process American cheese
Directions
Cook broccoli according to package directions; drain. Stir in rice and celery salt. Stir in cheese until melted. Serve immediately.
Beef and Noodle Casserole recipe.
Ingredients
6 ounces egg noodles
1 pound ground beef
2 (10.75 ounce) cans condensed tomato soup
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/2 pound shredded Cheddar cheese
1/4 cup dry sherry
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Cook the noodles according to package directions.
Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
Bake in preheated oven for 30 minutes.
6 ounces egg noodles
1 pound ground beef
2 (10.75 ounce) cans condensed tomato soup
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/2 pound shredded Cheddar cheese
1/4 cup dry sherry
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Cook the noodles according to package directions.
Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
Bake in preheated oven for 30 minutes.
Angel Hair Shrimp Bake recipe.
Ingredients
1 (9 ounce) package refrigerated angel hair pasta
1 1/2 pounds uncooked medium shrimp, peeled and deveined
3/4 cup crumbled feta cheese
1/2 cup shredded Swiss cheese
1 (16 ounce) jar chunky salsa
1/2 cup shredded Monterey Jack cheese
3/4 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup half-and-half cream
1 cup plain yogurt
Directions
In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with Monterey Jack cheese, parsley, basil and oregano.
In a small bowl, whisk eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350 degrees F for 25-30 minutes or until shrimp turn pink and pasta is tender. Let stand for 5 minutes before serving.
1 (9 ounce) package refrigerated angel hair pasta
1 1/2 pounds uncooked medium shrimp, peeled and deveined
3/4 cup crumbled feta cheese
1/2 cup shredded Swiss cheese
1 (16 ounce) jar chunky salsa
1/2 cup shredded Monterey Jack cheese
3/4 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup half-and-half cream
1 cup plain yogurt
Directions
In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with Monterey Jack cheese, parsley, basil and oregano.
In a small bowl, whisk eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350 degrees F for 25-30 minutes or until shrimp turn pink and pasta is tender. Let stand for 5 minutes before serving.
6/24/2011
Breakfast Pizza I recipe.
Ingredients
1 pound ground breakfast sausage
1 (8 ounce) package refrigerated crescent rolls
1 cup frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Directions
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees F (190 degrees C).
Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese.
Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese.
Bake in preheated oven until eggs are set, about 25 to 30 minutes.
1 pound ground breakfast sausage
1 (8 ounce) package refrigerated crescent rolls
1 cup frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Directions
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees F (190 degrees C).
Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese.
Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese.
Bake in preheated oven until eggs are set, about 25 to 30 minutes.
Baked Eggplant Parmesan recipe.
Ingredients
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups Classico� Tomato and Basil Sauce
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Directions
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread pasta sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups Classico� Tomato and Basil Sauce
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Directions
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread pasta sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.
Asian Potato Salad recipe.
Ingredients
4 slices bacon, crisply cooked and crumbled
6 new red potatoes
1 1/3 cups mayonnaise
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
1/8 teaspoon dry hot mustard
1/8 teaspoon salt
3/4 cup chopped bok choy
1 red bell pepper, seeded and diced
1/2 cup chopped green onion
1/4 cup chopped fresh cilantro
Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.
4 slices bacon, crisply cooked and crumbled
6 new red potatoes
1 1/3 cups mayonnaise
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
1/8 teaspoon dry hot mustard
1/8 teaspoon salt
3/4 cup chopped bok choy
1 red bell pepper, seeded and diced
1/2 cup chopped green onion
1/4 cup chopped fresh cilantro
Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.
Asparagus Cheese Strata Main Dish recipe.
Ingredients
1 1/2 pounds fresh asparagus, cut into 2 inch pieces
3 tablespoons butter or margarine, melted
1 (1 pound) loaf sliced bread, crusts removed
3/4 cup shredded Cheddar cheese, divided
2 cups cubed cooked ham
3 cups milk
2 teaspoons dried minced onion
1/2 teaspoon salt
1/4 teaspoon dry mustard
Directions
In a saucepan, cover asparagus with water; cover and cook until just tender but still firm. Drain and set aside. Lightly brush butter over one side of bread slices. Place half of the bread, buttered side up, in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with 1/2 cup cheese. Layer with asparagus and ham. Cover with remaining bread, buttered side up. In a bowl, lightly beat eggs; add milk, onion, salt and mustard; pour over bread. Cover and refrigerate overnight. Bake, uncovered, at 325 degrees F for 50 minutes. Sprinkle with the remaining cheese. Return to the oven for 10 minutes or until cheese is melted and a knife inserted near the center comes out clean.
1 1/2 pounds fresh asparagus, cut into 2 inch pieces
3 tablespoons butter or margarine, melted
1 (1 pound) loaf sliced bread, crusts removed
3/4 cup shredded Cheddar cheese, divided
2 cups cubed cooked ham
3 cups milk
2 teaspoons dried minced onion
1/2 teaspoon salt
1/4 teaspoon dry mustard
Directions
In a saucepan, cover asparagus with water; cover and cook until just tender but still firm. Drain and set aside. Lightly brush butter over one side of bread slices. Place half of the bread, buttered side up, in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with 1/2 cup cheese. Layer with asparagus and ham. Cover with remaining bread, buttered side up. In a bowl, lightly beat eggs; add milk, onion, salt and mustard; pour over bread. Cover and refrigerate overnight. Bake, uncovered, at 325 degrees F for 50 minutes. Sprinkle with the remaining cheese. Return to the oven for 10 minutes or until cheese is melted and a knife inserted near the center comes out clean.
Berry Crumb Bars recipe.
Ingredients
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1 pinch salt
1 pinch ground cinnamon
4 cups raspberries
1/2 cup white sugar
3 teaspoons cornstarch
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9 inch pan.
Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until the top is slightly brown.
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1 pinch salt
1 pinch ground cinnamon
4 cups raspberries
1/2 cup white sugar
3 teaspoons cornstarch
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9 inch pan.
Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until the top is slightly brown.
Baby Zucchini Salad recipe.
Ingredients
5 baby zucchini, sliced thinly
1/2 red onion, sliced thin
1 red bell pepper, diced
2 leaves fresh basil, minced
2 tablespoons smoked olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
Directions
Toss the zucchini, onion, bell pepper, and basil together in a large bowl. Drizzle the olive oil and balsamic vinegar over the mixture and toss again to evenly coat. Season with salt and pepper to serve.
5 baby zucchini, sliced thinly
1/2 red onion, sliced thin
1 red bell pepper, diced
2 leaves fresh basil, minced
2 tablespoons smoked olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
Directions
Toss the zucchini, onion, bell pepper, and basil together in a large bowl. Drizzle the olive oil and balsamic vinegar over the mixture and toss again to evenly coat. Season with salt and pepper to serve.
Baked Pork Spring Rolls recipe.
Ingredients
1/2 pound ground pork
1 cup finely shredded cabbage
1/4 cup finely shredded carrot
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
1/2 teaspoon sesame oil
1/2 tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 1/2 teaspoons minced garlic
1 teaspoon chile sauce
1 tablespoon cornstarch
1 tablespoon water
12 (7 inch square) spring roll wrappers
4 teaspoons vegetable oil
Directions
Preheat oven to 425 degrees F (220 degrees C).
Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
Mix cornstarch and water in a small bowl.
Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,
1/2 pound ground pork
1 cup finely shredded cabbage
1/4 cup finely shredded carrot
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
1/2 teaspoon sesame oil
1/2 tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 1/2 teaspoons minced garlic
1 teaspoon chile sauce
1 tablespoon cornstarch
1 tablespoon water
12 (7 inch square) spring roll wrappers
4 teaspoons vegetable oil
Directions
Preheat oven to 425 degrees F (220 degrees C).
Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
Mix cornstarch and water in a small bowl.
Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,
Almond Orange Streusel Coffee Cake recipe.
Ingredients
1 cup packed brown sugar
1 cup sliced almonds
1/4 cup all-purpose flour
3 tablespoons butter, melted
1 teaspoon freshly grated orange zest
1/2 cup butter, softened
1/2 cup white sugar
1 teaspoon freshly grated orange zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2/3 cup orange juice
5 teaspoons orange juice
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch tube pan.
In a medium bowl, mix brown sugar, almonds, and flour. Stir in butter and 1 teaspoon orange zest, and set aside.
In a separate medium bowl, thoroughly beat together butter and sugar with an electric mixer. Mix in eggs one at a time. Beat in remaining teaspoon orange zest and vanilla extract.
In a large bowl, mix flour, baking powder, and baking soda. With an electric mixer set to Low, alternately mix in egg mixture and 2/3 cups orange juice to make a batter. Spoon 1/2 the batter into the prepared 9 inch tube pan. Top with 1/2 the brown sugar mixture. Cover with remaining batter, and top with remaining brown sugar mixture.
Bake 25 to 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
Mix 5 teaspoons orange juice and confectioner's sugar in a small bowl, and use to glaze the cooled cake.
1 cup packed brown sugar
1 cup sliced almonds
1/4 cup all-purpose flour
3 tablespoons butter, melted
1 teaspoon freshly grated orange zest
1/2 cup butter, softened
1/2 cup white sugar
1 teaspoon freshly grated orange zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2/3 cup orange juice
5 teaspoons orange juice
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch tube pan.
In a medium bowl, mix brown sugar, almonds, and flour. Stir in butter and 1 teaspoon orange zest, and set aside.
In a separate medium bowl, thoroughly beat together butter and sugar with an electric mixer. Mix in eggs one at a time. Beat in remaining teaspoon orange zest and vanilla extract.
In a large bowl, mix flour, baking powder, and baking soda. With an electric mixer set to Low, alternately mix in egg mixture and 2/3 cups orange juice to make a batter. Spoon 1/2 the batter into the prepared 9 inch tube pan. Top with 1/2 the brown sugar mixture. Cover with remaining batter, and top with remaining brown sugar mixture.
Bake 25 to 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
Mix 5 teaspoons orange juice and confectioner's sugar in a small bowl, and use to glaze the cooled cake.
Asian Flair Flat Iron Steak recipe.
Ingredients
2 tablespoons sesame oil
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon onion powder
1 teaspoon Cajun seasoning
1 teaspoon green hot pepper sauce
2 teaspoons soy sauce
1 teaspoon teriyaki sauce
2 teaspoons brown sugar
12 ounces flat iron steak
3 tablespoons sesame oil
1/2 red bell pepper, sliced
2 green onions, chopped
Directions
Whisk together 2 tablespoons of sesame oil with the garlic, salt, onion powder, Cajun seasoning, hot pepper sauce, soy sauce, teriyaki sauce, and brown sugar in a bowl, then pour into a resealable plastic bag. Add the flat iron steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours.
Remove the flat iron steak from the marinade, and shake off excess. Discard the remaining marinade. Heat the remaining 3 tablespoons of sesame oil in a cast iron skillet over medium high heat until it begins to smoke. Sear the steak in the hot oil until cooked to your desired degree of doneness, about 3 minutes per side for medium. Remove the steak from the skillet and set aside to rest for 5 minutes before slicing thinly. While the steak is resting, cook the bell pepper in the hot skillet until it begins to soften, about 1 minute. Stir in the green onions, and cook for 30 seconds more. Serve the pepper mixture over the sliced steak.
2 tablespoons sesame oil
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon onion powder
1 teaspoon Cajun seasoning
1 teaspoon green hot pepper sauce
2 teaspoons soy sauce
1 teaspoon teriyaki sauce
2 teaspoons brown sugar
12 ounces flat iron steak
3 tablespoons sesame oil
1/2 red bell pepper, sliced
2 green onions, chopped
Directions
Whisk together 2 tablespoons of sesame oil with the garlic, salt, onion powder, Cajun seasoning, hot pepper sauce, soy sauce, teriyaki sauce, and brown sugar in a bowl, then pour into a resealable plastic bag. Add the flat iron steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours.
Remove the flat iron steak from the marinade, and shake off excess. Discard the remaining marinade. Heat the remaining 3 tablespoons of sesame oil in a cast iron skillet over medium high heat until it begins to smoke. Sear the steak in the hot oil until cooked to your desired degree of doneness, about 3 minutes per side for medium. Remove the steak from the skillet and set aside to rest for 5 minutes before slicing thinly. While the steak is resting, cook the bell pepper in the hot skillet until it begins to soften, about 1 minute. Stir in the green onions, and cook for 30 seconds more. Serve the pepper mixture over the sliced steak.
Brilliant Potatoes With Paprika and Caramelized Onions recipe.
Ingredients
3 tablespoons canola oil
2 large Vidalia or other sweet onions, roughly chopped
4 (15 ounce) cans whole new potatoes, drained
3 tablespoons extra-virgin olive oil
3/4 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon dried minced garlic
2 tablespoons paprika
1/4 teaspoon black pepper
1/2 cup butter, at room temperature
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
Heat the canola oil in a large skillet over medium heat, then stir in the Vidalia onion. Cook and stir until the onion has softened and turned deep brown, 10 to 15 minutes. While the onions are caramelizing, toss the drained potatoes with the olive oil in a large bowl. Season with garlic salt, garlic powder, dried minced garlic, and black pepper; toss until well coated, then pour into the prepared baking dish, and spread into a single layer.
Sprinkle the caramelized onions on top of the potatoes, then dot the top of the dish with the room temperature butter, and sprinkle with paprika. Bake uncovered in the preheated oven until the outsides of the potatoes are crisp, 45 to 55 minutes.
3 tablespoons canola oil
2 large Vidalia or other sweet onions, roughly chopped
4 (15 ounce) cans whole new potatoes, drained
3 tablespoons extra-virgin olive oil
3/4 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon dried minced garlic
2 tablespoons paprika
1/4 teaspoon black pepper
1/2 cup butter, at room temperature
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
Heat the canola oil in a large skillet over medium heat, then stir in the Vidalia onion. Cook and stir until the onion has softened and turned deep brown, 10 to 15 minutes. While the onions are caramelizing, toss the drained potatoes with the olive oil in a large bowl. Season with garlic salt, garlic powder, dried minced garlic, and black pepper; toss until well coated, then pour into the prepared baking dish, and spread into a single layer.
Sprinkle the caramelized onions on top of the potatoes, then dot the top of the dish with the room temperature butter, and sprinkle with paprika. Bake uncovered in the preheated oven until the outsides of the potatoes are crisp, 45 to 55 minutes.
Black Bean Dip recipe.
Ingredients
1 (15 ounce) can black beans
1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip TM)
1/2 cup reduced fat sour cream
1 (4 ounce) can chopped green chile peppers
2 tablespoons chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 dash hot pepper sauce, or to taste
1 tablespoon olive oil
1 tablespoon salt
1/4 cup picante sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, mash the beans with a fork. Combine the salad dressing, sour cream, green chilies, cilantro, chili powder, garlic powder and hot pepper sauce. Blend well. Refrigerate for 30 minutes. Serve with the baked tortilla chips.
Spray the tortillas lightly with olive oil, and sprinkle lightly with salt. Bake until crisp and lightly browned.
1 (15 ounce) can black beans
1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip TM)
1/2 cup reduced fat sour cream
1 (4 ounce) can chopped green chile peppers
2 tablespoons chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 dash hot pepper sauce, or to taste
1 tablespoon olive oil
1 tablespoon salt
1/4 cup picante sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, mash the beans with a fork. Combine the salad dressing, sour cream, green chilies, cilantro, chili powder, garlic powder and hot pepper sauce. Blend well. Refrigerate for 30 minutes. Serve with the baked tortilla chips.
Spray the tortillas lightly with olive oil, and sprinkle lightly with salt. Bake until crisp and lightly browned.
Biscuits with Ham Butter recipe.
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sour cream
1 egg, lightly beaten
1 cup cubed fully cooked ham
1/2 cup butter or margarine, softened
Directions
In a bowl, combine flour, baking powder and salt; set aside. Combine sour cream and egg; mix well. Stir into dry ingredients just until moistened. Turn onto a lightly floured surface; knead gently 4 to 5 times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 425 degrees F for 10 to 12 minutes or until lightly browned.
Meanwhile, in a blender or food processor, process ham until finely minced. Add butter and continue processing until well mixed. Spread over warm biscuits.
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sour cream
1 egg, lightly beaten
1 cup cubed fully cooked ham
1/2 cup butter or margarine, softened
Directions
In a bowl, combine flour, baking powder and salt; set aside. Combine sour cream and egg; mix well. Stir into dry ingredients just until moistened. Turn onto a lightly floured surface; knead gently 4 to 5 times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 425 degrees F for 10 to 12 minutes or until lightly browned.
Meanwhile, in a blender or food processor, process ham until finely minced. Add butter and continue processing until well mixed. Spread over warm biscuits.
Blueberry Sauce recipe.
Ingredients
2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon
Directions
In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.
2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon
Directions
In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.
Apple Bran Cheddar Muffins recipe.
Ingredients
1 cup whole bran cereal
1/4 cup milk
1 cup peeled, cored and sliced apple
1/3 cup vegetable oil
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup packed brown sugar
1/4 cup shredded Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 12-cup muffin tin or line with paper liners.
Combine the bran cereal, milk and apples. Mix well. Beat in the vegetable oil and egg.
Combine the flour, baking powder, salt, cinnamon and brown sugar. Make a well in the center and stir in the wet mixture. Add the shredded cheese and mix enough until just moistened. Scoop the batter into the prepared pans.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes.
1 cup whole bran cereal
1/4 cup milk
1 cup peeled, cored and sliced apple
1/3 cup vegetable oil
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup packed brown sugar
1/4 cup shredded Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 12-cup muffin tin or line with paper liners.
Combine the bran cereal, milk and apples. Mix well. Beat in the vegetable oil and egg.
Combine the flour, baking powder, salt, cinnamon and brown sugar. Make a well in the center and stir in the wet mixture. Add the shredded cheese and mix enough until just moistened. Scoop the batter into the prepared pans.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes.
Blueberry Pie with Flax and Almonds recipe.
Ingredients
FOR THE CRUST
1 cup graham cracker crumbs
3/4 cup flax seed meal
3/4 cup finely ground almonds (almond meal)
1/4 cup melted butter
FOR THE FILLING
1/2 cup sour cream
1/2 cup plain non-fat yogurt
1/4 cup rolled oats, ground into flour
1/4 cup white sugar
1/4 cup honey
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups fresh blueberries
2 tablespoons honey
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Combine the graham cracker crumbs, flax seed meal, and ground almonds in a bowl; stir in the melted butter. Add a few drops of water, if necessary, for the crumb mixture to stick together. Press half of the crumb mixture into the bottom and sides of a 9-inch pie pan; the crust should only be about 1/8-inch thick. Set the other half of the crumb mixture aside.
Combine the sour cream, yogurt, ground oats, sugar, honey, vanilla, and salt in a blender. Blend until combined. Transfer the blueberries to the pie pan and pour in the filling.
To make the topping, stir 2 tablespoons of honey, or to taste, into the reserved crumb mixture. It should form a very thick paste. Drop teaspoonfuls of the topping on the surface of the pie.
Bake the pie in the preheated oven on the middle rack for 30 to 45 minutes, or until the center is set and a knife inserted near the center of the pie comes out clean. Turn off the oven and let the pie rest in the warm oven for 10 minutes.
Remove the pie from the oven and let cool on a wire rack. Chill in the refrigerator until the pie is cool and set.
FOR THE CRUST
1 cup graham cracker crumbs
3/4 cup flax seed meal
3/4 cup finely ground almonds (almond meal)
1/4 cup melted butter
FOR THE FILLING
1/2 cup sour cream
1/2 cup plain non-fat yogurt
1/4 cup rolled oats, ground into flour
1/4 cup white sugar
1/4 cup honey
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups fresh blueberries
2 tablespoons honey
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Combine the graham cracker crumbs, flax seed meal, and ground almonds in a bowl; stir in the melted butter. Add a few drops of water, if necessary, for the crumb mixture to stick together. Press half of the crumb mixture into the bottom and sides of a 9-inch pie pan; the crust should only be about 1/8-inch thick. Set the other half of the crumb mixture aside.
Combine the sour cream, yogurt, ground oats, sugar, honey, vanilla, and salt in a blender. Blend until combined. Transfer the blueberries to the pie pan and pour in the filling.
To make the topping, stir 2 tablespoons of honey, or to taste, into the reserved crumb mixture. It should form a very thick paste. Drop teaspoonfuls of the topping on the surface of the pie.
Bake the pie in the preheated oven on the middle rack for 30 to 45 minutes, or until the center is set and a knife inserted near the center of the pie comes out clean. Turn off the oven and let the pie rest in the warm oven for 10 minutes.
Remove the pie from the oven and let cool on a wire rack. Chill in the refrigerator until the pie is cool and set.
Big Soft Ginger Cookies recipe.
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
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. Store in an airtight container.
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
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. Store in an airtight container.
Bistec Encebollao recipe.
Ingredients
2 pounds beef sirloin steak, sliced thinly across the grain
1/2 cup olive oil
2 tablespoons minced garlic
1 pinch dried oregano
1 (.18 ounce) packet sazon seasoning
2 large white onions, sliced into rings
1/4 cup distilled white vinegar
1 cup beef stock
1 teaspoon salt
Directions
In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.
2 pounds beef sirloin steak, sliced thinly across the grain
1/2 cup olive oil
2 tablespoons minced garlic
1 pinch dried oregano
1 (.18 ounce) packet sazon seasoning
2 large white onions, sliced into rings
1/4 cup distilled white vinegar
1 cup beef stock
1 teaspoon salt
Directions
In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.
Black Bean and Rice Salad recipe.
Ingredients
2 tomatoes, chopped
1 large red bell pepper, chopped
2 jalapeno peppers, minced
3/4 cup lemon juice
1 1/4 teaspoons dried cilantro
1/4 teaspoon dried basil
1/8 teaspoon red pepper flakes
1 (15 ounce) can whole kernel corn; drain and reserve liquid
1 (15 ounce) can black beans; drain and reserve liquid
1 tablespoon olive oil
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 1/2 cups instant brown rice
salt and pepper to taste
Directions
In a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. Stir to combine the vegetables, then set aside.
In a medium saucepan, heat olive oil at a medium-low heat. Add onions and saute until they are translucent. Add garlic and saute for another minute. Pour in rice and toss to coat. Add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. Cook the rice to package specifications. Let the rice cool slightly.
Combine the rice and vegetable mixture. Salt and pepper to taste and serve.
2 tomatoes, chopped
1 large red bell pepper, chopped
2 jalapeno peppers, minced
3/4 cup lemon juice
1 1/4 teaspoons dried cilantro
1/4 teaspoon dried basil
1/8 teaspoon red pepper flakes
1 (15 ounce) can whole kernel corn; drain and reserve liquid
1 (15 ounce) can black beans; drain and reserve liquid
1 tablespoon olive oil
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 1/2 cups instant brown rice
salt and pepper to taste
Directions
In a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. Stir to combine the vegetables, then set aside.
In a medium saucepan, heat olive oil at a medium-low heat. Add onions and saute until they are translucent. Add garlic and saute for another minute. Pour in rice and toss to coat. Add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. Cook the rice to package specifications. Let the rice cool slightly.
Combine the rice and vegetable mixture. Salt and pepper to taste and serve.
Baby Food Cake Bars recipe.
Ingredients
2 cups white sugar
1 1/2 cups vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 (4.5 ounce) jar carrot baby food
1 (4.5 ounce) jar apricot baby food
1 (4.5 ounce) jar applesauce baby food
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, salt and cinnamon.
In a large bowl, combine eggs, sugar and oil. Beat until smooth. Beat in the flour mixture alternately with the baby food. Pour batter into prepared pan.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Cut into bars.
2 cups white sugar
1 1/2 cups vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 (4.5 ounce) jar carrot baby food
1 (4.5 ounce) jar apricot baby food
1 (4.5 ounce) jar applesauce baby food
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, salt and cinnamon.
In a large bowl, combine eggs, sugar and oil. Beat until smooth. Beat in the flour mixture alternately with the baby food. Pour batter into prepared pan.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Cut into bars.
Absolutely Perfect Palak Paneer recipe.
Ingredients
6 tablespoons olive oil
2 cloves garlic, chopped
1 tablespoon grated fresh ginger root
2 dried red chile peppers
1/2 cup finely chopped onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
3/4 cup sour cream
3 pounds fresh spinach, torn
1 large tomato, quartered
4 sprigs fresh cilantro leaves
8 ounces ricotta cheese
coarse sea salt to taste
Directions
In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.
6 tablespoons olive oil
2 cloves garlic, chopped
1 tablespoon grated fresh ginger root
2 dried red chile peppers
1/2 cup finely chopped onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
3/4 cup sour cream
3 pounds fresh spinach, torn
1 large tomato, quartered
4 sprigs fresh cilantro leaves
8 ounces ricotta cheese
coarse sea salt to taste
Directions
In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.
Bruce's Hot Barbecue Sauce recipe.
Ingredients
2 (15 ounce) cans apricot halves, drained
4 cups packed brown sugar
4 cups cider vinegar
1 (29 ounce) can tomato sauce
2 cups ketchup
1 cup maple syrup
1 cup prepared mustard
1/2 cup orange juice
1/2 cup honey
3 tablespoons salt
1/2 cup molasses
3 tablespoons chicken bouillon granules
2 tablespoons crushed red pepper flakes
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon pepper
2 tablespoons liquid smoke (optional)
Directions
In a blender or food processor, puree the apricots until smooth. Pour into a large soup kettle or Dutch oven; add the next 17 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until flavors are blended, stirring occasionally. Stir in liquid smoke if desired. Cool. Store in the refrigerator.
2 (15 ounce) cans apricot halves, drained
4 cups packed brown sugar
4 cups cider vinegar
1 (29 ounce) can tomato sauce
2 cups ketchup
1 cup maple syrup
1 cup prepared mustard
1/2 cup orange juice
1/2 cup honey
3 tablespoons salt
1/2 cup molasses
3 tablespoons chicken bouillon granules
2 tablespoons crushed red pepper flakes
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon pepper
2 tablespoons liquid smoke (optional)
Directions
In a blender or food processor, puree the apricots until smooth. Pour into a large soup kettle or Dutch oven; add the next 17 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until flavors are blended, stirring occasionally. Stir in liquid smoke if desired. Cool. Store in the refrigerator.
Burnt Sugar Chiffon Cake recipe.
Ingredients
1 cup white sugar
1/2 cup boiling water
2 cups sifted all-purpose flour
1 1/2 cups white sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks
1/4 cup water
1 teaspoon vanilla extract
1 cup egg whites
1/2 teaspoon cream of tartar
Directions
To Make Burnt Sugar Mixture: Melt 1 cup white sugar in a pan till medium brown. Slowly stir in 1/2 cup boiling water.
Preheat oven to 325 degrees (165 degrees C).
Sift together into mixing bowl the flour, 1 1/2 cups white sugar, baking powder, and salt. Form a well in the dry ingredients and add the vegetable oil, egg yolks, burnt sugar mixture, cold water and vanilla. Beat with wooden spoon until smooth.
Beat egg whites and cream of tartar in large bowl until they hold very stiff peaks. Pour egg yolk mixture in a thin stream over egg whites. Fold in gently. Pour batter into an ungreased tube pan.
Bake at 325 degrees F (165 degrees C) for 65 to 70 minutes.
1 cup white sugar
1/2 cup boiling water
2 cups sifted all-purpose flour
1 1/2 cups white sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks
1/4 cup water
1 teaspoon vanilla extract
1 cup egg whites
1/2 teaspoon cream of tartar
Directions
To Make Burnt Sugar Mixture: Melt 1 cup white sugar in a pan till medium brown. Slowly stir in 1/2 cup boiling water.
Preheat oven to 325 degrees (165 degrees C).
Sift together into mixing bowl the flour, 1 1/2 cups white sugar, baking powder, and salt. Form a well in the dry ingredients and add the vegetable oil, egg yolks, burnt sugar mixture, cold water and vanilla. Beat with wooden spoon until smooth.
Beat egg whites and cream of tartar in large bowl until they hold very stiff peaks. Pour egg yolk mixture in a thin stream over egg whites. Fold in gently. Pour batter into an ungreased tube pan.
Bake at 325 degrees F (165 degrees C) for 65 to 70 minutes.
Best Peanut Dressing recipe.
Ingredients
1/3 cup creamy peanut butter
1/2 cup mayonnaise
1/2 cup honey
1 1/2 cups half-and-half cream
1 (3 ounce) package cream cheese, softened
1/2 cup whipped cream
Directions
Using a wire whisk or electric mixer, whip together the peanut butter, mayonnaise, honey, half-and-half, cream cheese and whipped cream until thoroughly blended.
1/3 cup creamy peanut butter
1/2 cup mayonnaise
1/2 cup honey
1 1/2 cups half-and-half cream
1 (3 ounce) package cream cheese, softened
1/2 cup whipped cream
Directions
Using a wire whisk or electric mixer, whip together the peanut butter, mayonnaise, honey, half-and-half, cream cheese and whipped cream until thoroughly blended.
Apricot Barley Casserole recipe.
Ingredients
2/3 cup pine nuts or slivered almonds
1/4 cup butter, divided
2 cups pearl barley
1 cup sliced green onions
7 cups chicken broth
2/3 cup diced dried apricots
1/2 cup golden raisins
Directions
In a large skillet, saute nuts in 2 tablespoons butter until lightly browned; remove and set aside. In the same skillet, saute the barley and onions in remaining butter until onions are tender. Add broth; bring to a boil. Stir in the apricots, raisins and reserved nuts.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 1-1/4 hours or until barley is tender.
2/3 cup pine nuts or slivered almonds
1/4 cup butter, divided
2 cups pearl barley
1 cup sliced green onions
7 cups chicken broth
2/3 cup diced dried apricots
1/2 cup golden raisins
Directions
In a large skillet, saute nuts in 2 tablespoons butter until lightly browned; remove and set aside. In the same skillet, saute the barley and onions in remaining butter until onions are tender. Add broth; bring to a boil. Stir in the apricots, raisins and reserved nuts.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 1-1/4 hours or until barley is tender.
Beefy Barbecue Macaroni recipe.
Ingredients
3/4 pound ground beef
1/2 cup chopped onion
3 garlic cloves, minced
3 1/2 cups cooked elbow macaroni
3/4 cup barbeque sauce
1/4 teaspoon pepper
1 dash cayenne pepper
1/4 cup milk
1 tablespoon butter or margarine
1 cup shredded sharp Cheddar cheese
Additional Cheddar cheese (optional)
Directions
In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add macaroni, barbecue sauce, pepper and cayenne; mix well. In a saucepan, heat milk and butter over medium heat until butter is melted. Stir in cheese until melted. Pour over the macaroni mixture and mix gently. Sprinkle with cheese if desired.
3/4 pound ground beef
1/2 cup chopped onion
3 garlic cloves, minced
3 1/2 cups cooked elbow macaroni
3/4 cup barbeque sauce
1/4 teaspoon pepper
1 dash cayenne pepper
1/4 cup milk
1 tablespoon butter or margarine
1 cup shredded sharp Cheddar cheese
Additional Cheddar cheese (optional)
Directions
In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add macaroni, barbecue sauce, pepper and cayenne; mix well. In a saucepan, heat milk and butter over medium heat until butter is melted. Stir in cheese until melted. Pour over the macaroni mixture and mix gently. Sprinkle with cheese if desired.
Apple Squares recipe.
Ingredients
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
1/2 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 cup chopped apple
1/2 cup finely chopped walnuts
2 tablespoons white sugar
2 teaspoons ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside.
In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars.
Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
1/2 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 cup chopped apple
1/2 cup finely chopped walnuts
2 tablespoons white sugar
2 teaspoons ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside.
In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars.
Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.
Brown Sugar Banana Nut Bread II recipe.
Ingredients
1/2 cup milk
2 tablespoons butter, softened
1/4 cup white sugar
1/4 cup brown sugar
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 (.25 ounce) package active dry yeast
2 small ripe bananas, sliced
1/2 cup chopped walnuts
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the bananas and nuts at the signal, or about 5 minutes before the kneading cycle has finished.
1/2 cup milk
2 tablespoons butter, softened
1/4 cup white sugar
1/4 cup brown sugar
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 (.25 ounce) package active dry yeast
2 small ripe bananas, sliced
1/2 cup chopped walnuts
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the bananas and nuts at the signal, or about 5 minutes before the kneading cycle has finished.
Baked Stuffed Clams recipe.
Ingredients
24 Clean Clam Shells
2 (6.5 ounce) cans minced clams, drained with juice reserved
1 (6 ounce) can crab meat, drained
4 cups fresh bread crumbs
1/4 cup minced sweet onion
2 cloves garlic, minced
2 tablespoons chopped Italian flat leaf parsley
4 tablespoons butter
2 tablespoons olive oil
lemon pepper to taste
paprika to taste
2 lemons, quartered
Directions
Preheat oven to 400 degrees F (205 degrees C).
In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.
24 Clean Clam Shells
2 (6.5 ounce) cans minced clams, drained with juice reserved
1 (6 ounce) can crab meat, drained
4 cups fresh bread crumbs
1/4 cup minced sweet onion
2 cloves garlic, minced
2 tablespoons chopped Italian flat leaf parsley
4 tablespoons butter
2 tablespoons olive oil
lemon pepper to taste
paprika to taste
2 lemons, quartered
Directions
Preheat oven to 400 degrees F (205 degrees C).
In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.
Apple-Glazed Pork Chops recipe.
Ingredients
4 (3/4 inch) thick bone-in pork chops
2 tablespoons vegetable oil
1 cup apple cider or apple juice
2 tablespoons brown sugar, divided
1 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1 tablespoon cornstarch
1 tablespoon cold water
2 large tart apples, sliced
1/2 cup sliced onion
2 tablespoons butter or margarine
Directions
In a large skillet, brown pork chops in oil. Add the cider, 1 tablespoon brown sugar, salt, rosemary and thyme. Cover and cook for 7-8 minutes or until meat juices run clear. Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Meanwhile, in another skillet, cook the apples, onion, butter and remaining brown sugar over medium heat for 3-4 minutes or until apples are softened. Serve over pork chops.
4 (3/4 inch) thick bone-in pork chops
2 tablespoons vegetable oil
1 cup apple cider or apple juice
2 tablespoons brown sugar, divided
1 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1 tablespoon cornstarch
1 tablespoon cold water
2 large tart apples, sliced
1/2 cup sliced onion
2 tablespoons butter or margarine
Directions
In a large skillet, brown pork chops in oil. Add the cider, 1 tablespoon brown sugar, salt, rosemary and thyme. Cover and cook for 7-8 minutes or until meat juices run clear. Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Meanwhile, in another skillet, cook the apples, onion, butter and remaining brown sugar over medium heat for 3-4 minutes or until apples are softened. Serve over pork chops.
Blueberry Oatmeal Scones recipe.
Ingredients
1 1/2 cups rolled oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/3 cup white sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
6 tablespoons butter, cubed
3/4 cup milk
1 cup fresh blueberries or frozen blueberries, thawed
1/2 cup pecans
2 tablespoons milk
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk.
Bake in preheated oven until lightly browned, 20 to 25 minutes.
1 1/2 cups rolled oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/3 cup white sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
6 tablespoons butter, cubed
3/4 cup milk
1 cup fresh blueberries or frozen blueberries, thawed
1/2 cup pecans
2 tablespoons milk
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk.
Bake in preheated oven until lightly browned, 20 to 25 minutes.
Broccoli Corn Bread recipe.
Ingredients
2 (8.5 ounce) packages corn bread/muffin mix
12 ounces small curd cottage cheese
3/4 cup butter or margarine, melted
1 (10 ounce) package frozen chopped broccoli, thawed
1 large onion, chopped
Directions
In a large bowl, combine corn bread mixes. In another bowl, beat eggs, cottage cheese and butter. Stir into corn bread mixes just until moistened. Fold in broccoli and onion. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean. Let stand for 10 minutes before cutting. Serve warm. Refrigerate leftovers.
2 (8.5 ounce) packages corn bread/muffin mix
12 ounces small curd cottage cheese
3/4 cup butter or margarine, melted
1 (10 ounce) package frozen chopped broccoli, thawed
1 large onion, chopped
Directions
In a large bowl, combine corn bread mixes. In another bowl, beat eggs, cottage cheese and butter. Stir into corn bread mixes just until moistened. Fold in broccoli and onion. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean. Let stand for 10 minutes before cutting. Serve warm. Refrigerate leftovers.
Adobo Chicken with Ginger recipe.
Ingredients
1 (3 pound) whole chicken, cut into 8 pieces
1/2 cup soy sauce
3/4 cup distilled white vinegar
1 bulb garlic, peeled and crushed
2 tablespoons thinly sliced fresh ginger root
2 bay leaves
1/2 tablespoon black peppercorns
Directions
Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.
1 (3 pound) whole chicken, cut into 8 pieces
1/2 cup soy sauce
3/4 cup distilled white vinegar
1 bulb garlic, peeled and crushed
2 tablespoons thinly sliced fresh ginger root
2 bay leaves
1/2 tablespoon black peppercorns
Directions
Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.
Beef Egg Rolls recipe.
Ingredients
1 pound lean ground beef
1 onion, thinly sliced
1/2 teaspoon dried minced garlic
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons sherry
1 teaspoon ground ginger
1 large head cabbage, finely shredded
1/4 cup water
1 tablespoon vegetable oil
1 teaspoon white sugar
2 tablespoons soy sauce
2 tablespoons sherry
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 quarts vegetable oil for deep frying
1 (16 ounce) package egg roll wrappers
Directions
In a large skillet over medium-high heat, brown beef, then mix in onion, garlic, 2 tablespoons soy sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons sherry, and ginger. Continue to saute just until onions are tender. Transfer mixture to a bowl and set aside.
In the same skillet, saute cabbage with water, 1 tablespoon oil, sugar, and remaining soy sauce, sherry, salt, and pepper. Continue to saute until cabbage is crisp-tender, about 5 minutes. Return meat mixture to pan and stir together with cabbage over low heat until heated through. Remove from heat.
Pour oil into a deep pan and heat to 350 degrees F (175 degrees C). Fill each egg roll wrapper with approximately 1/4 cup of filling and roll up according to package directions. Fry in preheated oil until golden brown. Drain on paper towels and serve hot.
1 pound lean ground beef
1 onion, thinly sliced
1/2 teaspoon dried minced garlic
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons sherry
1 teaspoon ground ginger
1 large head cabbage, finely shredded
1/4 cup water
1 tablespoon vegetable oil
1 teaspoon white sugar
2 tablespoons soy sauce
2 tablespoons sherry
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 quarts vegetable oil for deep frying
1 (16 ounce) package egg roll wrappers
Directions
In a large skillet over medium-high heat, brown beef, then mix in onion, garlic, 2 tablespoons soy sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons sherry, and ginger. Continue to saute just until onions are tender. Transfer mixture to a bowl and set aside.
In the same skillet, saute cabbage with water, 1 tablespoon oil, sugar, and remaining soy sauce, sherry, salt, and pepper. Continue to saute until cabbage is crisp-tender, about 5 minutes. Return meat mixture to pan and stir together with cabbage over low heat until heated through. Remove from heat.
Pour oil into a deep pan and heat to 350 degrees F (175 degrees C). Fill each egg roll wrapper with approximately 1/4 cup of filling and roll up according to package directions. Fry in preheated oil until golden brown. Drain on paper towels and serve hot.
Amaretto Smoothie recipe.
Ingredients
4 (1.5 fluid ounce) jiggers amaretto liqueur
4 (1.5 fluid ounce) jiggers milk
1 cup vanilla ice cream
Directions
In a blender combine amaretto, milk and ice cream. Blend until smooth. Pour over ice into 4 glasses.
4 (1.5 fluid ounce) jiggers amaretto liqueur
4 (1.5 fluid ounce) jiggers milk
1 cup vanilla ice cream
Directions
In a blender combine amaretto, milk and ice cream. Blend until smooth. Pour over ice into 4 glasses.
Beet Salad with Goat Cheese recipe.
Ingredients
4 medium beets - scrubbed, trimmed and cut in half
1/3 cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 ounces goat cheese
Directions
Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
4 medium beets - scrubbed, trimmed and cut in half
1/3 cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 ounces goat cheese
Directions
Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Basic British Scones recipe.
Ingredients
2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 pinch salt
1/4 cup margarine
1/8 cup white sugar
1/2 cup milk
2 tablespoons milk
Directions
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Sift the flour, cream of tartar, baking soda and salt into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.
2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 pinch salt
1/4 cup margarine
1/8 cup white sugar
1/2 cup milk
2 tablespoons milk
Directions
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Sift the flour, cream of tartar, baking soda and salt into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.
Baked Chicken Reuben recipe.
Ingredients
6 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (16 ounce) can sauerkraut, drained and pressed
4 slices Swiss cheese
1 1/4 cups thousand island salad dressing
1 tablespoon chopped fresh parsley
Directions
Preheat oven to 325 degrees F (165 degrees C).
Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken and top with cheese slices. Pour dressing over all and cover dish with aluminum foil.
Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear). Sprinkle with chopped parsley and serve.
6 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (16 ounce) can sauerkraut, drained and pressed
4 slices Swiss cheese
1 1/4 cups thousand island salad dressing
1 tablespoon chopped fresh parsley
Directions
Preheat oven to 325 degrees F (165 degrees C).
Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken and top with cheese slices. Pour dressing over all and cover dish with aluminum foil.
Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear). Sprinkle with chopped parsley and serve.
Beezie's Black Bean Soup recipe.
Ingredients
1 pound dry black beans
1 1/2 quarts water
1 carrot, chopped
1 stalk celery, chopped
1 large red onion, chopped
6 cloves garlic, crushed
2 green bell peppers, chopped
2 jalapeno pepper, seeded and minced
1/4 cup dry lentils
1 (28 ounce) can peeled and diced tomatoes
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
3 tablespoons red wine vinegar
1 tablespoon salt
1/2 cup uncooked white rice
Directions
In a large pot over medium-high heat, place the beans in three times their volume of water. Bring to a boil, and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain, and rinse.
In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. Cover, and cook for 3 hours on High.
Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar, and salt. Cook on Low for 2 to 3 hours. Stir the rice into the slow cooker in the last 20 minutes of cooking.
Puree about half of the soup with a blender or food processor, then pour back into the pot before serving.
1 pound dry black beans
1 1/2 quarts water
1 carrot, chopped
1 stalk celery, chopped
1 large red onion, chopped
6 cloves garlic, crushed
2 green bell peppers, chopped
2 jalapeno pepper, seeded and minced
1/4 cup dry lentils
1 (28 ounce) can peeled and diced tomatoes
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
3 tablespoons red wine vinegar
1 tablespoon salt
1/2 cup uncooked white rice
Directions
In a large pot over medium-high heat, place the beans in three times their volume of water. Bring to a boil, and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain, and rinse.
In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. Cover, and cook for 3 hours on High.
Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar, and salt. Cook on Low for 2 to 3 hours. Stir the rice into the slow cooker in the last 20 minutes of cooking.
Puree about half of the soup with a blender or food processor, then pour back into the pot before serving.
Beef Tenderloin Salad recipe.
Ingredients
1/4 cup fat-free mayonnaise
2 tablespoons Dijon mustard
1 tablespoon fat-free milk
2 teaspoons white wine vinegar or cider vinegar
1 teaspoon prepared horseradish
1 1/4 teaspoons sugar
3/8 teaspoon salt, divided
1/4 teaspoon pepper, divided
8 cups water
1 pound fresh asparagus, cut into 2 inch pieces
4 (4 ounce) beef tenderloin steaks
1 large clove garlic, peeled and halved
6 cups torn mixed salad greens
2 large ripe tomatoes, cut into wedges
Directions
For salad dressing, in a bowl, whisk the mayonnaise, mustard, milk, vinegar, horseradish, sugar, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover and refrigerate. In a large saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. Cover and refrigerate.
If grilling the steaks, coat grill rack with nonstick cooking spray before starting the grill. Rub steaks with garlic; discard garlic. Sprinkle with remaining salt and pepper. Grill steaks, covered, over medium heat or broil 4-6 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
On four serving plates, arrange the greens, tomatoes and asparagus. Thinly slice beef; place over salad. Drizzle with dressing.
1/4 cup fat-free mayonnaise
2 tablespoons Dijon mustard
1 tablespoon fat-free milk
2 teaspoons white wine vinegar or cider vinegar
1 teaspoon prepared horseradish
1 1/4 teaspoons sugar
3/8 teaspoon salt, divided
1/4 teaspoon pepper, divided
8 cups water
1 pound fresh asparagus, cut into 2 inch pieces
4 (4 ounce) beef tenderloin steaks
1 large clove garlic, peeled and halved
6 cups torn mixed salad greens
2 large ripe tomatoes, cut into wedges
Directions
For salad dressing, in a bowl, whisk the mayonnaise, mustard, milk, vinegar, horseradish, sugar, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover and refrigerate. In a large saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. Cover and refrigerate.
If grilling the steaks, coat grill rack with nonstick cooking spray before starting the grill. Rub steaks with garlic; discard garlic. Sprinkle with remaining salt and pepper. Grill steaks, covered, over medium heat or broil 4-6 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
On four serving plates, arrange the greens, tomatoes and asparagus. Thinly slice beef; place over salad. Drizzle with dressing.
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.
All-Bran's Best Blueberry Muffins recipe.
Ingredients
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups Kellogg's* All-Bran* Original cereal
3/4 cup 2% milk
1/2 cup orange juice
1/4 cup oil
3/4 cup packed brown sugar
1 cup fresh or frozen blueberries (do not thaw)
Directions
In medium bowl, mix together flour, baking powder, soda and salt. Set aside.
In large bowl, stir together cereal, milk and juice. Let stand 5 minutes or until cereal softens. Add eggs, oil and brown sugar; mix well.
Add flour mixture, stirring just until combined. Fold in blueberries.
Spoon batter into lightly greased or paper-lined muffin pan cups. Bake at 200 degrees C (400 degrees F) for 20 to 22 minutes, or until golden brown and tops of muffins spring back when lightly touches.
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups Kellogg's* All-Bran* Original cereal
3/4 cup 2% milk
1/2 cup orange juice
1/4 cup oil
3/4 cup packed brown sugar
1 cup fresh or frozen blueberries (do not thaw)
Directions
In medium bowl, mix together flour, baking powder, soda and salt. Set aside.
In large bowl, stir together cereal, milk and juice. Let stand 5 minutes or until cereal softens. Add eggs, oil and brown sugar; mix well.
Add flour mixture, stirring just until combined. Fold in blueberries.
Spoon batter into lightly greased or paper-lined muffin pan cups. Bake at 200 degrees C (400 degrees F) for 20 to 22 minutes, or until golden brown and tops of muffins spring back when lightly touches.
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.
Bananas Foster Monkey Bread recipe.
Ingredients
1/2 cup white sugar
1 tablespoon ground cinnamon
2 (7.5 ounce) packages buttermilk biscuit dough, cut into quarters
2 ripe bananas, coarsely chopped
1/4 cup chopped pecans
1/2 cup butter
1/2 cup packed light brown sugar
1 teaspoon vanilla
Directions
Preheat an oven to 400 degrees F (200 degrees C). Grease a loaf pan.
Shake the sugar and cinnamon together in a large plastic bag; add the biscuit dough, bananas, and pecans to the bag and shake to coat evenly. Pour the mixture into the prepared loaf pan.
Melt the butter in a saucepan over medium heat. Stir the brown sugar into the melted butter until completely dissolved. Add the vanilla and stir well. Pour the mixture over the biscuit dough.
Bake in the preheated oven until golden brown, 30 to 40 minutes. Allow to cool about 10 minutes before serving.
1/2 cup white sugar
1 tablespoon ground cinnamon
2 (7.5 ounce) packages buttermilk biscuit dough, cut into quarters
2 ripe bananas, coarsely chopped
1/4 cup chopped pecans
1/2 cup butter
1/2 cup packed light brown sugar
1 teaspoon vanilla
Directions
Preheat an oven to 400 degrees F (200 degrees C). Grease a loaf pan.
Shake the sugar and cinnamon together in a large plastic bag; add the biscuit dough, bananas, and pecans to the bag and shake to coat evenly. Pour the mixture into the prepared loaf pan.
Melt the butter in a saucepan over medium heat. Stir the brown sugar into the melted butter until completely dissolved. Add the vanilla and stir well. Pour the mixture over the biscuit dough.
Bake in the preheated oven until golden brown, 30 to 40 minutes. Allow to cool about 10 minutes before serving.
Big Apple Martini recipe.
Ingredients
1 cup crushed ice
6 fluid ounces vodka
1 fluid ounce apple jack
1 dash Calvados
Directions
In a mixing glass, combine crushed ice, vodka and applejack brandy. Stir and strain into 2 chilled cocktail glasses. Top with a splash of Calvados, garnish with a lady apple and serve.
1 cup crushed ice
6 fluid ounces vodka
1 fluid ounce apple jack
1 dash Calvados
Directions
In a mixing glass, combine crushed ice, vodka and applejack brandy. Stir and strain into 2 chilled cocktail glasses. Top with a splash of Calvados, garnish with a lady apple and serve.
Baby Ruth™ Layer Cake recipe.
Ingredients
8 (1.2 ounce) bars Baby Ruth ™ candy bars, chopped
4 tablespoons crunchy peanut butter
6 tablespoons evaporated milk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
1 1/4 cups white sugar
1/2 teaspoon vanilla extract
1 cup buttermilk
6 (1.2 ounce) bars Baby Ruth ™ candy bars, chopped
2 egg yolks
1 cup evaporated milk
1 cup white sugar
1/2 cup butter
1 cup flaked coconut
1/2 cup chopped peanuts
1 cup heavy whipping cream
1 egg white
2 1/2 tablespoons sifted confectioners' sugar
3/4 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In the top of a double boiler, Combine 8 chopped candy bars, peanut butter, and 6 tablespoons milk. Heat and stir until melted, stirring constantly. Let cool.
Sift together flour, baking soda and baking powder. Set aside.
In a large bowl, cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs and beat well. Blend in cooled candy mixture and 1/2 teaspoon vanilla.
On low speed, add flour mixture to creamed mixture, alternating with buttermilk. Do not overmix.
Pour into 2 greased and floured 9 inch round cake pans and bake at 350 degrees F (175 degrees C) for 30 minutes. Cool in pans on racks for 10 minutes. Turn out and finish cooling on rack.
For filling and topping: Melt 6 candy bars in double boiler, then set aside. In a saucepan, combine egg yolks, 1 cup evaporated milk, 1 cup sugar and 1/2 cup butter. Cook and stir until thick over medium heat for approximately 10 minutes. Remove from heat and blend in melted candy mixture, coconut and peanuts. Cool, then beat vigorously with spoon.
For whipped topping, whip heavy cream until stiff. In a clean bowl, whip egg white until stiff. Fold egg white, confectioners sugar and 3/4 teaspoon vanilla into whipped cream.
To assemble, spread cooled filling between layers and on top of cake. Spread whipped topping on sides of cake.
8 (1.2 ounce) bars Baby Ruth ™ candy bars, chopped
4 tablespoons crunchy peanut butter
6 tablespoons evaporated milk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
1 1/4 cups white sugar
1/2 teaspoon vanilla extract
1 cup buttermilk
6 (1.2 ounce) bars Baby Ruth ™ candy bars, chopped
2 egg yolks
1 cup evaporated milk
1 cup white sugar
1/2 cup butter
1 cup flaked coconut
1/2 cup chopped peanuts
1 cup heavy whipping cream
1 egg white
2 1/2 tablespoons sifted confectioners' sugar
3/4 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In the top of a double boiler, Combine 8 chopped candy bars, peanut butter, and 6 tablespoons milk. Heat and stir until melted, stirring constantly. Let cool.
Sift together flour, baking soda and baking powder. Set aside.
In a large bowl, cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs and beat well. Blend in cooled candy mixture and 1/2 teaspoon vanilla.
On low speed, add flour mixture to creamed mixture, alternating with buttermilk. Do not overmix.
Pour into 2 greased and floured 9 inch round cake pans and bake at 350 degrees F (175 degrees C) for 30 minutes. Cool in pans on racks for 10 minutes. Turn out and finish cooling on rack.
For filling and topping: Melt 6 candy bars in double boiler, then set aside. In a saucepan, combine egg yolks, 1 cup evaporated milk, 1 cup sugar and 1/2 cup butter. Cook and stir until thick over medium heat for approximately 10 minutes. Remove from heat and blend in melted candy mixture, coconut and peanuts. Cool, then beat vigorously with spoon.
For whipped topping, whip heavy cream until stiff. In a clean bowl, whip egg white until stiff. Fold egg white, confectioners sugar and 3/4 teaspoon vanilla into whipped cream.
To assemble, spread cooled filling between layers and on top of cake. Spread whipped topping on sides of cake.
Bacon Cookies recipe.
Ingredients
4 slices bacon, cut into small pieces
2 cups all-purpose flour
1/2 cup butter or margarine, chilled
1 pinch salt
3 tablespoons heavy cream
1 dash ground black pepper
1 egg yolk, beaten
Directions
Fry bacon pieces in a large skillet over medium heat until crispy. Remove with a slotted spoon to paper towels, and cool completely.
Into a large mixing bowl, place the flour, butter or margarine, egg, salt, and heavy cream. Using the mixer's hook attachment, mix the contents of the bowl together until combined; then transfer the dough to the counter, and quickly mix with your hands. Knead in cooled bacon pieces and pepper.
Roll up the dough into a log, to a diameter of about 1 1/2 inches. Wrap in aluminum foil, and refrigerate for 2 hours, until firm.
Preheat oven to 350 degrees F (175 degrees C). Remove foil, cut dough roll into slices, and place slices on greased baking sheet. Brush each slice with beaten egg yolk.
Bake in a preheated oven for 12 to 15 minutes, until brown. Remove to a wire rack until cooled completely.
4 slices bacon, cut into small pieces
2 cups all-purpose flour
1/2 cup butter or margarine, chilled
1 pinch salt
3 tablespoons heavy cream
1 dash ground black pepper
1 egg yolk, beaten
Directions
Fry bacon pieces in a large skillet over medium heat until crispy. Remove with a slotted spoon to paper towels, and cool completely.
Into a large mixing bowl, place the flour, butter or margarine, egg, salt, and heavy cream. Using the mixer's hook attachment, mix the contents of the bowl together until combined; then transfer the dough to the counter, and quickly mix with your hands. Knead in cooled bacon pieces and pepper.
Roll up the dough into a log, to a diameter of about 1 1/2 inches. Wrap in aluminum foil, and refrigerate for 2 hours, until firm.
Preheat oven to 350 degrees F (175 degrees C). Remove foil, cut dough roll into slices, and place slices on greased baking sheet. Brush each slice with beaten egg yolk.
Bake in a preheated oven for 12 to 15 minutes, until brown. Remove to a wire rack until cooled completely.
Barley Casserole recipe.
Ingredients
2 celery ribs, chopped
2 medium carrots, finely chopped
7 green onions, chopped
4 garlic cloves, minced
1 tablespoon butter or stick margarine
1 1/2 cups uncooked medium pearl barley
1/2 teaspoon salt
1/8 teaspoon pepper
4 1/2 cups chicken broth, divided
2 tablespoons minced fresh parsley
1/2 cup slivered almonds
Directions
In a large ovenproof skillet, saute the celery, carrots, onions and garlic in butter until tender. Stir in the barley, salt and pepper. Stir in 2-1/2 cups broth. Cover and bake at 350 degrees F for 30 minutes.
Stir in parsley and remaining broth; sprinkle with almonds. Bake, uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender.
2 celery ribs, chopped
2 medium carrots, finely chopped
7 green onions, chopped
4 garlic cloves, minced
1 tablespoon butter or stick margarine
1 1/2 cups uncooked medium pearl barley
1/2 teaspoon salt
1/8 teaspoon pepper
4 1/2 cups chicken broth, divided
2 tablespoons minced fresh parsley
1/2 cup slivered almonds
Directions
In a large ovenproof skillet, saute the celery, carrots, onions and garlic in butter until tender. Stir in the barley, salt and pepper. Stir in 2-1/2 cups broth. Cover and bake at 350 degrees F for 30 minutes.
Stir in parsley and remaining broth; sprinkle with almonds. Bake, uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender.
Bow Tie Chicken: Tux Optional recipe.
Ingredients
2 cups bow tie pasta
1 cup pasta sauce
1/2 cup Hidden Valley� Original Ranch� Salad Dressing, divided
1 tablespoon olive oil
1/2 pound boneless, skinless chicken breast
1 cup frozen peas
1 cup frozen corn
1/2 cup crumbled feta cheese
1/4 cup breadcrumbs
Directions
Preheat oven to 350 degrees F. Grease a 10-inch round casserole dish.
Cook pasta according to package directions. Drain. Stir sauce and 1/4 cup Ranch into pasta; set aside.
Heat olive oil in frying pan. Cook chicken over medium heat. Remove chicken; cut into small pieces. Return chicken to frying pan. Add peas, corn and Feta to frying pan; simmer for 5 minutes.
Scoop half the pasta mixture into casserole dish. Layer half the chicken mixture on top of the pasta. Repeat. Drizzle remaining Ranch and sprinkle breadcrumbs on top. Bake for 30 minutes.
2 cups bow tie pasta
1 cup pasta sauce
1/2 cup Hidden Valley� Original Ranch� Salad Dressing, divided
1 tablespoon olive oil
1/2 pound boneless, skinless chicken breast
1 cup frozen peas
1 cup frozen corn
1/2 cup crumbled feta cheese
1/4 cup breadcrumbs
Directions
Preheat oven to 350 degrees F. Grease a 10-inch round casserole dish.
Cook pasta according to package directions. Drain. Stir sauce and 1/4 cup Ranch into pasta; set aside.
Heat olive oil in frying pan. Cook chicken over medium heat. Remove chicken; cut into small pieces. Return chicken to frying pan. Add peas, corn and Feta to frying pan; simmer for 5 minutes.
Scoop half the pasta mixture into casserole dish. Layer half the chicken mixture on top of the pasta. Repeat. Drizzle remaining Ranch and sprinkle breadcrumbs on top. Bake for 30 minutes.
Apple Pie Muffins recipe.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 cups diced apples
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin or line with paper muffin cups.
In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.
In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 cups diced apples
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin or line with paper muffin cups.
In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.
In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.
6/23/2011
Apple Pineapple Crisp recipe.
Ingredients
2/3 cup sugar
1 tablespoon cornstarch
1 teaspoon grated lemon peel
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups sliced peeled tart apples
1 (20 ounce) can pineapple chunks, drained
3/4 cup quick-cooking oats
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/3 cup cold butter or margarine
1 (3.5 ounce) jar macadamia nuts, chopped
Directions
In a bowl, combine the sugar, cornstarch, lemon peel, cinnamon and nutmeg. Add the apples and pineapple, toss to coat. Transfer to a greased shallow 2-qt. baking dish.
In another bowl, combine oats, flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts; sprinkle over apple mixture. Bake, uncovered, at 375 degrees F for 30 minutes. Cover loosely with foil; bake 15 minutes longer or until apples are tender and topping is golden.
2/3 cup sugar
1 tablespoon cornstarch
1 teaspoon grated lemon peel
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups sliced peeled tart apples
1 (20 ounce) can pineapple chunks, drained
3/4 cup quick-cooking oats
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/3 cup cold butter or margarine
1 (3.5 ounce) jar macadamia nuts, chopped
Directions
In a bowl, combine the sugar, cornstarch, lemon peel, cinnamon and nutmeg. Add the apples and pineapple, toss to coat. Transfer to a greased shallow 2-qt. baking dish.
In another bowl, combine oats, flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts; sprinkle over apple mixture. Bake, uncovered, at 375 degrees F for 30 minutes. Cover loosely with foil; bake 15 minutes longer or until apples are tender and topping is golden.
Brie and Cranberry Pizza recipe.
Ingredients
1 (8 ounce) can refrigerated crescent rolls
8 ounces cubed Brie cheese
3/4 cup whole berry cranberry sauce
1/2 cup chopped pecans
Directions
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 12 inch pizza pan or 9x13 inch baking dish.
Unroll the crescent rolls and separate into triangles. Arrange in the pan with tips towards the center and lightly press together.
Bake 5 minutes, or until lightly brown.
Remove from the oven and sprinkle with pieces of Brie cheese. Spoon the cranberry sauce over the cheese. Top with pecans.
Bake an additional 8 minutes, or until the cheese is melted and the crust is golden brown. Cool 5 minutes and cut into wedges or squares.
1 (8 ounce) can refrigerated crescent rolls
8 ounces cubed Brie cheese
3/4 cup whole berry cranberry sauce
1/2 cup chopped pecans
Directions
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 12 inch pizza pan or 9x13 inch baking dish.
Unroll the crescent rolls and separate into triangles. Arrange in the pan with tips towards the center and lightly press together.
Bake 5 minutes, or until lightly brown.
Remove from the oven and sprinkle with pieces of Brie cheese. Spoon the cranberry sauce over the cheese. Top with pecans.
Bake an additional 8 minutes, or until the cheese is melted and the crust is golden brown. Cool 5 minutes and cut into wedges or squares.
Baked Beans III recipe.
Ingredients
1 (28 ounce) can baked beans
1/2 pound bacon, cut into small pieces
8 ounces brown sugar
Directions
Preheat oven to 400 degrees F (200 degrees C).
Pour beans into a 2 quart casserole dish.
Place bacon in a 9 inch skillet, completely covering bottom of pan. Spread brown sugar over bacon and cook on medium heat. When bacon grease starts to bubble up through the sugar, transfer to the casserole dish and mix with beans.
Bake in preheated oven for 45 minutes.
1 (28 ounce) can baked beans
1/2 pound bacon, cut into small pieces
8 ounces brown sugar
Directions
Preheat oven to 400 degrees F (200 degrees C).
Pour beans into a 2 quart casserole dish.
Place bacon in a 9 inch skillet, completely covering bottom of pan. Spread brown sugar over bacon and cook on medium heat. When bacon grease starts to bubble up through the sugar, transfer to the casserole dish and mix with beans.
Bake in preheated oven for 45 minutes.
Absolute Best Liver and Onions recipe.
Ingredients
2 pounds sliced beef liver
1 1/2 cups milk, or as needed
1/4 cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste
Directions
Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
2 pounds sliced beef liver
1 1/2 cups milk, or as needed
1/4 cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste
Directions
Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
Broccoli n Tomato Pasta recipe.
Ingredients
8 ounces uncooked spaghetti
2 cups fresh broccoli florets
2 large tomatoes - peeled, seeded, and coarsely chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive or canola oil
1/2 cup sliced ripe olives
1/2 cup minced fresh parsley
1/4 cup grated Romano cheese
3/4 teaspoon salt
1/8 teaspoon pepper
Directions
In a large skillet or Dutch oven, bring 3 quarts water to a boil. Add spaghetti; boil, uncovered, for 5 minutes. Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender.
Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes. Drain pasta mixture; add to the skillet. Add remaining ingredients and toss to coat.
8 ounces uncooked spaghetti
2 cups fresh broccoli florets
2 large tomatoes - peeled, seeded, and coarsely chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive or canola oil
1/2 cup sliced ripe olives
1/2 cup minced fresh parsley
1/4 cup grated Romano cheese
3/4 teaspoon salt
1/8 teaspoon pepper
Directions
In a large skillet or Dutch oven, bring 3 quarts water to a boil. Add spaghetti; boil, uncovered, for 5 minutes. Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender.
Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes. Drain pasta mixture; add to the skillet. Add remaining ingredients and toss to coat.
Apple Coconut Bread recipe.
Ingredients
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground nutmeg
1 1/2 tablespoons ground cinnamon
3/4 cup soy milk
1 tablespoon vanilla extract
1/2 cup butter or margarine, melted
3 apples, cored and chopped
1/2 cup sweetened dried cranberries (optional)
1 cup flaked coconut
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, stir together the flour, baking powder, baking soda, salt, nutmeg and cinnamon. Make a well in the center, and pour in the soy milk, vanilla and melted butter. Stir just until dry ingredients are moistened. Mix in the apples, dried cranberries and most of the coconut. Reserve a small handful for sprinkling over the top of the loaf. Pour into the prepared loaf pan, and sprinkle reserved coconut on top.
Bake for 40 to 45 minutes in the preheated oven, until a knife inserted into the loaf comes out clean. Cool for at least 5 minutes before removing from the pan.
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground nutmeg
1 1/2 tablespoons ground cinnamon
3/4 cup soy milk
1 tablespoon vanilla extract
1/2 cup butter or margarine, melted
3 apples, cored and chopped
1/2 cup sweetened dried cranberries (optional)
1 cup flaked coconut
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, stir together the flour, baking powder, baking soda, salt, nutmeg and cinnamon. Make a well in the center, and pour in the soy milk, vanilla and melted butter. Stir just until dry ingredients are moistened. Mix in the apples, dried cranberries and most of the coconut. Reserve a small handful for sprinkling over the top of the loaf. Pour into the prepared loaf pan, and sprinkle reserved coconut on top.
Bake for 40 to 45 minutes in the preheated oven, until a knife inserted into the loaf comes out clean. Cool for at least 5 minutes before removing from the pan.
Beef Bourguignon II recipe.
Ingredients
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds cubed stew meat
4 tablespoons butter
1 onion, chopped
2 carrots, chopped
1 clove garlic, minced
2 cups red wine
3 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1 (6 ounce) can sliced mushrooms
1 (16 ounce) can canned onions
Directions
In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds cubed stew meat
4 tablespoons butter
1 onion, chopped
2 carrots, chopped
1 clove garlic, minced
2 cups red wine
3 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1 (6 ounce) can sliced mushrooms
1 (16 ounce) can canned onions
Directions
In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.
Apple Enchilada Dessert recipe.
Ingredients
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup margarine
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup water
Directions
Preheat oven to 350 degrees F (175 degrees C).
Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
Makes 6 large tortillas; may be cut in half to serve 12.
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup margarine
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup water
Directions
Preheat oven to 350 degrees F (175 degrees C).
Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
Makes 6 large tortillas; may be cut in half to serve 12.
Apple Dapple Cake recipe.
Ingredients
1 cup vegetable oil
1/2 cup butter, softened
1 1/2 cups white sugar
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 cups diced apple without peel
1 cup flaked coconut
1 cup raisins
1 cup chopped walnuts
1 cup brown sugar (optional)
1/2 cup butter
1/4 cup milk
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
Combine oil, butter or margarine, and sugar together. Beat well with a mixer. Add eggs, flour, baking soda, salt, and vanilla; mix well. Stir in apples, coconut, raisins, and walnuts. Pour batter in prepared pan.
Bake for 90 minutes. Remove cake from oven. Let it cool in the pan for a few minutes, and then remove from pan.
If desired, make glaze. In a small saucepan, heat brown sugar, butter or margarine, and milk. Bring mixture to boil, and stir for 1 minute. Pour over warm cake.
1 cup vegetable oil
1/2 cup butter, softened
1 1/2 cups white sugar
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 cups diced apple without peel
1 cup flaked coconut
1 cup raisins
1 cup chopped walnuts
1 cup brown sugar (optional)
1/2 cup butter
1/4 cup milk
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
Combine oil, butter or margarine, and sugar together. Beat well with a mixer. Add eggs, flour, baking soda, salt, and vanilla; mix well. Stir in apples, coconut, raisins, and walnuts. Pour batter in prepared pan.
Bake for 90 minutes. Remove cake from oven. Let it cool in the pan for a few minutes, and then remove from pan.
If desired, make glaze. In a small saucepan, heat brown sugar, butter or margarine, and milk. Bring mixture to boil, and stir for 1 minute. Pour over warm cake.
Apple Cake with Raisins recipe.
Ingredients
3 1/2 cups apples - peeled, cored, and coarsely chopped
2 cups white sugar
1/2 cup water
2 eggs, lightly beaten
1 cup margarine, melted
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup raisins
1 cup chopped walnuts
2 cups confectioners' sugar
3 tablespoons hot water
1 1/2 teaspoons vanilla extract
Directions
In a medium bowl, mix the apples and sugar. Let stand about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch baking pans.
Stir the water into the bowl with apples. Blend eggs and margarine in a small bowl, and mix with the apples. Mix in the flour, baking soda, cinnamon, and salt. Stir in the raisins and walnuts. Transfer to the prepared pans.
Bake 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before turning out of pans.
In a medium bowl, blend confectioners' sugar, hot water, and vanilla extract. Drizzle over the cakes while still warm.
3 1/2 cups apples - peeled, cored, and coarsely chopped
2 cups white sugar
1/2 cup water
2 eggs, lightly beaten
1 cup margarine, melted
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup raisins
1 cup chopped walnuts
2 cups confectioners' sugar
3 tablespoons hot water
1 1/2 teaspoons vanilla extract
Directions
In a medium bowl, mix the apples and sugar. Let stand about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch baking pans.
Stir the water into the bowl with apples. Blend eggs and margarine in a small bowl, and mix with the apples. Mix in the flour, baking soda, cinnamon, and salt. Stir in the raisins and walnuts. Transfer to the prepared pans.
Bake 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before turning out of pans.
In a medium bowl, blend confectioners' sugar, hot water, and vanilla extract. Drizzle over the cakes while still warm.
Angel Hair with Feta and Sun-Dried Tomatoes recipe.
Ingredients
1 (16 ounce) package angel hair pasta
1/4 cup olive oil
4 cloves garlic, crushed
3 ounces sun-dried tomatoes, softened and chopped
1 (8 ounce) package tomato basil feta cheese, crumbled
1 cup grated Parmesan cheese
1 bunch fresh cilantro, chopped
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.
Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.
1 (16 ounce) package angel hair pasta
1/4 cup olive oil
4 cloves garlic, crushed
3 ounces sun-dried tomatoes, softened and chopped
1 (8 ounce) package tomato basil feta cheese, crumbled
1 cup grated Parmesan cheese
1 bunch fresh cilantro, chopped
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.
Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.
Bread Pot Fondue recipe.
Ingredients
1 (1 pound) loaf round bread
1 (8 ounce) package shredded Cheddar cheese
2 (3 ounce) packages cream cheese
1 1/2 cups sour cream
1 cup cooked ham, diced
1/2 cup chopped green onions
1 (4 ounce) can diced green chile peppers
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Cut a circle in the top of the bread. Remove top, and set aside. Hollow out the loaf, reserving removed bread for dipping.
In a medium bowl, mix the Cheddar cheese, cream cheese, sour cream, ham, green onions, green chile peppers, and Worcestershire sauce. Spoon into the bread bowl, and replace the top. Wrap loaf tightly in foil, and place on a baking sheet.
Bake until cheese is melted and bubbly, about 1 hour.
Meanwhile, cut reserved bread into small pieces. Toss with oil and melted butter, and place on the baking sheet. Toast in oven until golden brown, about 10 to 15 minutes.
1 (1 pound) loaf round bread
1 (8 ounce) package shredded Cheddar cheese
2 (3 ounce) packages cream cheese
1 1/2 cups sour cream
1 cup cooked ham, diced
1/2 cup chopped green onions
1 (4 ounce) can diced green chile peppers
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Cut a circle in the top of the bread. Remove top, and set aside. Hollow out the loaf, reserving removed bread for dipping.
In a medium bowl, mix the Cheddar cheese, cream cheese, sour cream, ham, green onions, green chile peppers, and Worcestershire sauce. Spoon into the bread bowl, and replace the top. Wrap loaf tightly in foil, and place on a baking sheet.
Bake until cheese is melted and bubbly, about 1 hour.
Meanwhile, cut reserved bread into small pieces. Toss with oil and melted butter, and place on the baking sheet. Toast in oven until golden brown, about 10 to 15 minutes.
Breadless Stuffing recipe.
Ingredients
2 tablespoons olive oil
1 (4 ounce) package sliced fresh mushrooms
2 cloves garlic, chopped
1/2 cup diced celery
1/3 cup diced onion
1/2 cup water
1 1/2 cubes chicken bouillon
2 (12 ounce) cans garbanzo beans, drained and rinsed
2 teaspoons dried sage
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.
Heat the olive oil in a large skillet. Cook the mushrooms, garlic, celery, and onion in the olive oil 3 to 5 minutes. Add the water and bouillon; cook and stir until the bouillon is dissolved.
Combine the garbanzo beans, egg, sage, salt, and pepper in a bowl. Mash together with your hands until thoroughly mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminum foil.
Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.
2 tablespoons olive oil
1 (4 ounce) package sliced fresh mushrooms
2 cloves garlic, chopped
1/2 cup diced celery
1/3 cup diced onion
1/2 cup water
1 1/2 cubes chicken bouillon
2 (12 ounce) cans garbanzo beans, drained and rinsed
2 teaspoons dried sage
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.
Heat the olive oil in a large skillet. Cook the mushrooms, garlic, celery, and onion in the olive oil 3 to 5 minutes. Add the water and bouillon; cook and stir until the bouillon is dissolved.
Combine the garbanzo beans, egg, sage, salt, and pepper in a bowl. Mash together with your hands until thoroughly mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminum foil.
Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.
Apple Brine for Turkey the Night Before Cooking recipe.
Ingredients
2 quarts apple juice
1 gallon cold water
1 cup kosher salt
6 cloves garlic, peeled and crushed
5 pounds ice cubes
Directions
Line a cooler with a large food safe bag. Combine the apple juice, water, and salt in the bag; stir until the salt is dissolved; add the garlic.
To use: Lie your turkey into the brine with the breast-side down; add more water to submerge turkey completely if needed. Pour the ice over the turkey. Seal the bag and close the cooler; allow to sit overnight.
2 quarts apple juice
1 gallon cold water
1 cup kosher salt
6 cloves garlic, peeled and crushed
5 pounds ice cubes
Directions
Line a cooler with a large food safe bag. Combine the apple juice, water, and salt in the bag; stir until the salt is dissolved; add the garlic.
To use: Lie your turkey into the brine with the breast-side down; add more water to submerge turkey completely if needed. Pour the ice over the turkey. Seal the bag and close the cooler; allow to sit overnight.
Basic Indian Curry with Paneer recipe.
Ingredients
1/4 cup olive oil
1 large yellow onion, chopped
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
2 serrano peppers, finely chopped
3/4 teaspoon chili powder
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon garam masala
3/4 teaspoon ground turmeric
1 (14.25 ounce) can tomato puree
1 tablespoon ketchup
8 ounces paneer, cubed
1 (16 ounce) package frozen peas, thawed
whipping cream or half-and-half to taste
Directions
Heat oil in a large pan over medium heat. Saute onions until lightly browned. Stir in garlic and ginger, and continue cooking for 1 minute more. Turn heat to low, add serrano peppers, and cook for an additional minute. Sprinkle in the chili powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes.
1/4 cup olive oil
1 large yellow onion, chopped
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
2 serrano peppers, finely chopped
3/4 teaspoon chili powder
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon garam masala
3/4 teaspoon ground turmeric
1 (14.25 ounce) can tomato puree
1 tablespoon ketchup
8 ounces paneer, cubed
1 (16 ounce) package frozen peas, thawed
whipping cream or half-and-half to taste
Directions
Heat oil in a large pan over medium heat. Saute onions until lightly browned. Stir in garlic and ginger, and continue cooking for 1 minute more. Turn heat to low, add serrano peppers, and cook for an additional minute. Sprinkle in the chili powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes.
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