Ingredients
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 1/4 cups sugar
1 cup mashed ripe bananas
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped pecans
2 tablespoons sugar
1 teaspoon ground cinnamon
Directions
In a mixing bowl, beat the cream cheese, butter and sugar. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with the remaining topping. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
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8/20/2011
Bloody Broken Glass Cupcakes recipe.
Ingredients
1 (18.25 ounce) package white cake mix
1 cup water
1/3 cup vegetable oil
1 (16 ounce) can white frosting
Sugar Glass:
2 cups water
1 cup light corn syrup
3 1/2 cups white sugar
1/4 teaspoon cream of tartar
Edible Blood:
1/2 cup light corn syrup
1 tablespoon cornstarch
1/4 cup water, or more as needed
15 drops red food coloring
3 drops blue food coloring
Directions
Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners.
Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between lined cupcake tins.
Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting.
Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.
1 (18.25 ounce) package white cake mix
1 cup water
1/3 cup vegetable oil
1 (16 ounce) can white frosting
Sugar Glass:
2 cups water
1 cup light corn syrup
3 1/2 cups white sugar
1/4 teaspoon cream of tartar
Edible Blood:
1/2 cup light corn syrup
1 tablespoon cornstarch
1/4 cup water, or more as needed
15 drops red food coloring
3 drops blue food coloring
Directions
Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners.
Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between lined cupcake tins.
Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting.
Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.
Apple Butterscotch Bars recipe.
Ingredients
1 1/2 cups self-rising flour
1 1/2 cups old-fashioned oats
1/2 cup white sugar
2/3 cup brown sugar
1 cup butter, softened
2/3 cup apple jelly
1/4 cup chopped cashews
1 (11 ounce) package butterscotch chips
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease the bottom of a 9 inch square baking dish.
Mix the flour, oats, white sugar, and brown sugar in a large bowl. Cut the butter into the flour mixture until the mixture is crumbly. Set aside 3/4 cup of the mixture and press the rest into the bottom of the prepared dish. Spread the top with the apple jelly.
Stir the reserved flour mixture and the cashews together in a bowl; sprinkle over the apple jelly. Scatter the butterscotch chips over the cashew mixture.
Bake in the preheated oven until golden brown; 30 to 35 minutes. Allow to cool completely before cutting into bars.
1 1/2 cups self-rising flour
1 1/2 cups old-fashioned oats
1/2 cup white sugar
2/3 cup brown sugar
1 cup butter, softened
2/3 cup apple jelly
1/4 cup chopped cashews
1 (11 ounce) package butterscotch chips
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease the bottom of a 9 inch square baking dish.
Mix the flour, oats, white sugar, and brown sugar in a large bowl. Cut the butter into the flour mixture until the mixture is crumbly. Set aside 3/4 cup of the mixture and press the rest into the bottom of the prepared dish. Spread the top with the apple jelly.
Stir the reserved flour mixture and the cashews together in a bowl; sprinkle over the apple jelly. Scatter the butterscotch chips over the cashew mixture.
Bake in the preheated oven until golden brown; 30 to 35 minutes. Allow to cool completely before cutting into bars.
Barbecued Chicken Pizza recipe.
Ingredients
1 medium onion, halved and thinly sliced
1 small green pepper, julienned
1 small sweet red pepper, julienned
2 tablespoons vegetable oil
1 (6.5 ounce) package pizza crust mix
1 cup barbecue sauce
2 cups shredded cooked chicken
2 cups shredded Cheddar cheese
Directions
In a large skillet, saute onion and peppers in oil until tender; set aside. Prepare pizza dough according to package directions. With floured hands, press onto a greased 12-in. pizza pan. Spread barbecue sauce to within 1 in. of edges.
Layer with chicken, onion mixture and cheese. Bake at 450 degrees F for 18-22 minutes or until cheese is melted and crust is golden brown.
1 medium onion, halved and thinly sliced
1 small green pepper, julienned
1 small sweet red pepper, julienned
2 tablespoons vegetable oil
1 (6.5 ounce) package pizza crust mix
1 cup barbecue sauce
2 cups shredded cooked chicken
2 cups shredded Cheddar cheese
Directions
In a large skillet, saute onion and peppers in oil until tender; set aside. Prepare pizza dough according to package directions. With floured hands, press onto a greased 12-in. pizza pan. Spread barbecue sauce to within 1 in. of edges.
Layer with chicken, onion mixture and cheese. Bake at 450 degrees F for 18-22 minutes or until cheese is melted and crust is golden brown.
Artichoke Bruschetta recipe.
Ingredients
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1/3 cup finely chopped red onion
5 tablespoons mayonnaise
1 French baguette, cut into 1/3 inch thick slices
Directions
Preheat the broiler.
In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1/3 cup finely chopped red onion
5 tablespoons mayonnaise
1 French baguette, cut into 1/3 inch thick slices
Directions
Preheat the broiler.
In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.
African Peanut Soup recipe.
Ingredients
2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
1/4 teaspoon pepper
1/4 teaspoon chili powder (optional)
2/3 cup extra crunchy peanut butter
1/2 cup uncooked brown rice
Directions
Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
1/4 teaspoon pepper
1/4 teaspoon chili powder (optional)
2/3 cup extra crunchy peanut butter
1/2 cup uncooked brown rice
Directions
Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
Apple Crumb Pie recipe.
Ingredients
Pastry for a single-crust 9-inch pie
6 cups chopped, peeled tart apples
2 tablespoons butter, melted
2 tablespoons sour cream
4 teaspoons lemon juice
1/2 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter
Directions
Line a 9-in. pie plate with pastry; flute edges. In a large bowl, combine the apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into pastry shell. For topping, combine flour and sugar in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
Bake at 375 degrees F for 45-50 minutes or until the filling is bubbly and the apples are tender. Cool on a wire rack.
Pastry for a single-crust 9-inch pie
6 cups chopped, peeled tart apples
2 tablespoons butter, melted
2 tablespoons sour cream
4 teaspoons lemon juice
1/2 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter
Directions
Line a 9-in. pie plate with pastry; flute edges. In a large bowl, combine the apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into pastry shell. For topping, combine flour and sugar in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
Bake at 375 degrees F for 45-50 minutes or until the filling is bubbly and the apples are tender. Cool on a wire rack.
Blueberry Cookies recipe.
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
1/2 cup butter
1 cup white sugar
2 eggs, beaten
1/2 teaspoon lemon extract
1/2 cup milk
1 cup fresh blueberries
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
Sift together flour, baking powder and salt.
In a large bowl, cream butter or margarine with sugar. Beat in eggs and lemon flavoring. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries.
Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart.
Bake 12 to 15 minutes.
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
1/2 cup butter
1 cup white sugar
2 eggs, beaten
1/2 teaspoon lemon extract
1/2 cup milk
1 cup fresh blueberries
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
Sift together flour, baking powder and salt.
In a large bowl, cream butter or margarine with sugar. Beat in eggs and lemon flavoring. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries.
Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart.
Bake 12 to 15 minutes.
Asparagus Bruschetta recipe.
Ingredients
3 cups water
1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
2 cups grape tomatoes, halved
1/4 cup minced fresh basil
3 green onions, chopped
3 tablespoons lime juice
1 tablespoon olive oil
3 garlic cloves, minced
1 1/2 teaspoons grated lime peel
1/4 teaspoon salt
1/4 teaspoon pepper
12 slices French baguette, toasted
1/2 cup crumbled blue cheese
Directions
In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime peel, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto bread. Sprinkle with blue cheese.
3 cups water
1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
2 cups grape tomatoes, halved
1/4 cup minced fresh basil
3 green onions, chopped
3 tablespoons lime juice
1 tablespoon olive oil
3 garlic cloves, minced
1 1/2 teaspoons grated lime peel
1/4 teaspoon salt
1/4 teaspoon pepper
12 slices French baguette, toasted
1/2 cup crumbled blue cheese
Directions
In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime peel, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto bread. Sprinkle with blue cheese.
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.
America's Best Cheddar Cheese Dip recipe.
Ingredients
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1/2 cup beer or nonalcoholic beer (not dark beer)
1 teaspoon dry mustard
2 cups Sargento� Artisan Blends� Shredded Double Cheddar Cheese
Bread sticks or Melba toast rounds
Directions
Melt butter in medium saucepan over medium heat. Add flour; cook and stir 1 minute.
Add beer and mustard; heat to a boil, stirring frequently. Stir in cheese; reduce heat to low. Stir until cheese is melted and dip is smooth. Serve warm with bread sticks for dipping.
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1/2 cup beer or nonalcoholic beer (not dark beer)
1 teaspoon dry mustard
2 cups Sargento� Artisan Blends� Shredded Double Cheddar Cheese
Bread sticks or Melba toast rounds
Directions
Melt butter in medium saucepan over medium heat. Add flour; cook and stir 1 minute.
Add beer and mustard; heat to a boil, stirring frequently. Stir in cheese; reduce heat to low. Stir until cheese is melted and dip is smooth. Serve warm with bread sticks for dipping.
Blackberry Puff Pastry Tarts recipe.
Ingredients
1 (10 ounce) package frozen puff pastry shells, thawed
1 (8 ounce) package cream cheese, at room temperature
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup milk
1/4 cup turbinado sugar
1 1/2 cups fresh or frozen blackberries
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
Mix the cream cheese, sugar, and cinnamon together in a bowl until thoroughly blended. Set aside.
Place the puff pastry shells on the prepared cookies sheet. Brush each shell with milk and sprinkle with turbinado sugar.
Bake in preheated oven until shells expand and turn golden brown, 10 to 15 minutes. Watch closely to make sure shells bake thoroughly, but do not overbake. Remove shells from oven, and use a fork to remove the cap from each shell. Set the caps aside.
Spoon 2 tablespoons of the cream cheese mixture into each shell. Top with 6 to 8 blackberries. Place a puff pastry cap on top of each shell over the berries.
Return filled pastry shells to oven, and bake until pastry tops are golden brown and the filling is warm, about 5 minutes more.
1 (10 ounce) package frozen puff pastry shells, thawed
1 (8 ounce) package cream cheese, at room temperature
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup milk
1/4 cup turbinado sugar
1 1/2 cups fresh or frozen blackberries
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
Mix the cream cheese, sugar, and cinnamon together in a bowl until thoroughly blended. Set aside.
Place the puff pastry shells on the prepared cookies sheet. Brush each shell with milk and sprinkle with turbinado sugar.
Bake in preheated oven until shells expand and turn golden brown, 10 to 15 minutes. Watch closely to make sure shells bake thoroughly, but do not overbake. Remove shells from oven, and use a fork to remove the cap from each shell. Set the caps aside.
Spoon 2 tablespoons of the cream cheese mixture into each shell. Top with 6 to 8 blackberries. Place a puff pastry cap on top of each shell over the berries.
Return filled pastry shells to oven, and bake until pastry tops are golden brown and the filling is warm, about 5 minutes more.
Barbie's Tuna Salad recipe.
Ingredients
1 (7 ounce) can white tuna, drained and flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder
Directions
In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.
1 (7 ounce) can white tuna, drained and flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder
Directions
In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.
Baked Rigatoni with Italian Sausage and Fennel recipe.
Ingredients
1 pound hot Italian sausage links
1 (16 ounce) package rigatoni pasta
1 (24 ounce) jar marinara sauce
1 bulb fennel, trimmed and thinly sliced
1 roasted red bell pepper, chopped
1/2 yellow onion, chopped
1/4 cup chopped fresh basil leaves
2 cloves garlic, minced
salt and pepper to taste
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup grated Asiago cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.
1 pound hot Italian sausage links
1 (16 ounce) package rigatoni pasta
1 (24 ounce) jar marinara sauce
1 bulb fennel, trimmed and thinly sliced
1 roasted red bell pepper, chopped
1/2 yellow onion, chopped
1/4 cup chopped fresh basil leaves
2 cloves garlic, minced
salt and pepper to taste
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup grated Asiago cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.
Buffalo Chicken Burgers with Blue Cheese Dressing recipe.
Ingredients
1/4 cup light sour cream
1/4 cup reduced fat blue cheese crumbles
1/4 teaspoon Worcestershire sauce
1 1/2 pounds ground chicken
1/4 cup hot pepper sauce
1/2 teaspoon celery salt (optional)
1/4 teaspoon poultry seasoning
1/2 teaspoon paprika
1 pinch cayenne pepper, or to taste
1 tablespoon hot pepper sauce
4 Kaiser rolls, split
4 leaves iceberg lettuce
1/2 cup diced celery
Directions
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the sour cream, blue cheese, and Worcestershire sauce together in a small bowl; set aside.
Mix the ground chicken, 1/4 cup hot sauce, celery salt, poultry seasoning, paprika, and cayenne pepper together in a mixing bowl until evenly blended. Form into four 3/4-inch-thick patties.
Cook the chicken burgers on the preheated grill 6 to 7 minutes until well marked. Spray the uncooked top of the burger with cooking spray, and flip the burgers over. Brush the cooked side with 1 tablespoon hot sauce, and continue cooking until no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a burger patty, then spoon on 2 tablespoons of blue cheese sauce, and 2 tablespoons celery. Place the top of the roll on top to finish the sandwich.
1/4 cup light sour cream
1/4 cup reduced fat blue cheese crumbles
1/4 teaspoon Worcestershire sauce
1 1/2 pounds ground chicken
1/4 cup hot pepper sauce
1/2 teaspoon celery salt (optional)
1/4 teaspoon poultry seasoning
1/2 teaspoon paprika
1 pinch cayenne pepper, or to taste
1 tablespoon hot pepper sauce
4 Kaiser rolls, split
4 leaves iceberg lettuce
1/2 cup diced celery
Directions
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the sour cream, blue cheese, and Worcestershire sauce together in a small bowl; set aside.
Mix the ground chicken, 1/4 cup hot sauce, celery salt, poultry seasoning, paprika, and cayenne pepper together in a mixing bowl until evenly blended. Form into four 3/4-inch-thick patties.
Cook the chicken burgers on the preheated grill 6 to 7 minutes until well marked. Spray the uncooked top of the burger with cooking spray, and flip the burgers over. Brush the cooked side with 1 tablespoon hot sauce, and continue cooking until no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a burger patty, then spoon on 2 tablespoons of blue cheese sauce, and 2 tablespoons celery. Place the top of the roll on top to finish the sandwich.
Asian-German Fusion Potato Salad recipe.
Ingredients
1 1/2 pounds red potatoes, scrubbed
1/2 cup frozen mixed vegetables
2 tablespoons extra virgin olive oil
1 large yellow onion, diced
1 tablespoon dried minced garlic
salt and pepper to taste
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon sesame oil
1/2 tablespoon hot sauce
1 teaspoon wasabi powder
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 cup cooked, cubed ham
1/4 cup chopped fresh cilantro
Directions
Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.
Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.
In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.
Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving.
1 1/2 pounds red potatoes, scrubbed
1/2 cup frozen mixed vegetables
2 tablespoons extra virgin olive oil
1 large yellow onion, diced
1 tablespoon dried minced garlic
salt and pepper to taste
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon sesame oil
1/2 tablespoon hot sauce
1 teaspoon wasabi powder
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 cup cooked, cubed ham
1/4 cup chopped fresh cilantro
Directions
Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.
Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.
In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.
Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving.
Apple Cream Coffee Cake recipe.
Ingredients
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1 1/2 cups sugar, divided
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 medium apple - peeled, cored and thinly sliced
Directions
Combine nuts, cinnamon and 1/2 cup sugar; set aside. In a large mixing bowl, cream butter; gradually add remaining sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. Spread half of the batter in a well greased 10-in. tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. To with remaining batter, then with remaining nut mixture. Bake at 375 degrees F for 40 minutes or until cake tests done. Remove from oven; let stand 30 minutes. Loosen sides of cake; lift cake with removable bottom from pan. Cool. Before serving, carefully lift cake from pan.
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1 1/2 cups sugar, divided
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 medium apple - peeled, cored and thinly sliced
Directions
Combine nuts, cinnamon and 1/2 cup sugar; set aside. In a large mixing bowl, cream butter; gradually add remaining sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. Spread half of the batter in a well greased 10-in. tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. To with remaining batter, then with remaining nut mixture. Bake at 375 degrees F for 40 minutes or until cake tests done. Remove from oven; let stand 30 minutes. Loosen sides of cake; lift cake with removable bottom from pan. Cool. Before serving, carefully lift cake from pan.
Benny's Potato Salad recipe.
Ingredients
2 1/2 pounds potatoes, cubed
4 hard-cooked eggs, peeled and chopped
1/3 cup chopped green olives
1/3 cup dill pickle relish
1/4 cup sweet pickle relish
1/4 cup chopped green onion
1/2 cup mayonnaise
3 teaspoons yellow mustard
3 teaspoons brown mustard
1 teaspoon white wine vinegar
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon salt
2 teaspoons celery seed
1/2 teaspoon dill seed
1 teaspoon chopped fresh dill
Directions
Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 5 minutes, until tender but not mushy. Drain in a colander, and run under cold water to cool. Set aside.
In a large serving bowl, Stir together the eggs, green olives, dill and sweet pickle relishes, green onion, mayonnaise, yellow and brown mustards, and wine vinegar. Season with garlic powder, black pepper, white pepper, salt, celery seed, dill seed, and dill. Mix well, and stir in potatoes until coated. Chill for at least 2 hours to allow the flavors to blend.
2 1/2 pounds potatoes, cubed
4 hard-cooked eggs, peeled and chopped
1/3 cup chopped green olives
1/3 cup dill pickle relish
1/4 cup sweet pickle relish
1/4 cup chopped green onion
1/2 cup mayonnaise
3 teaspoons yellow mustard
3 teaspoons brown mustard
1 teaspoon white wine vinegar
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon salt
2 teaspoons celery seed
1/2 teaspoon dill seed
1 teaspoon chopped fresh dill
Directions
Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 5 minutes, until tender but not mushy. Drain in a colander, and run under cold water to cool. Set aside.
In a large serving bowl, Stir together the eggs, green olives, dill and sweet pickle relishes, green onion, mayonnaise, yellow and brown mustards, and wine vinegar. Season with garlic powder, black pepper, white pepper, salt, celery seed, dill seed, and dill. Mix well, and stir in potatoes until coated. Chill for at least 2 hours to allow the flavors to blend.
Ahi Poke Basic recipe.
Ingredients
2 pounds fresh tuna steaks, cubed
1 cup soy sauce
3/4 cup chopped green onions
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon crushed red pepper (optional)
2 tablespoons finely chopped macadamia nuts
Directions
In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.
2 pounds fresh tuna steaks, cubed
1 cup soy sauce
3/4 cup chopped green onions
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon crushed red pepper (optional)
2 tablespoons finely chopped macadamia nuts
Directions
In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.
Broccoli Crunch Salad recipe.
Ingredients
2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup SPLENDA� No Calorie Sweetener, Granulated
2 tablespoons white wine vinegar
Directions
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Cut broccoli into bite-size pieces and cut onion into thin bite-size slices. Combine with the bacon, raisins, and almonds and mix well.
To prepare the dressing, mix mayonnaise, SPLENDA� Granulated Sweetener, and vinegar together until smooth. Stir into the salad, let chill and serve.
2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup SPLENDA� No Calorie Sweetener, Granulated
2 tablespoons white wine vinegar
Directions
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Cut broccoli into bite-size pieces and cut onion into thin bite-size slices. Combine with the bacon, raisins, and almonds and mix well.
To prepare the dressing, mix mayonnaise, SPLENDA� Granulated Sweetener, and vinegar together until smooth. Stir into the salad, let chill and serve.
Abernathy Biscuits recipe.
Ingredients
5 1/2 cups all-purpose flour
1 1/2 teaspoons lemon zest
1 1/2 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 cups shortening
3 tablespoons milk
3 tablespoons caraway seed
Directions
In a large bowl, combine the flour, sugar, and baking powder. Cut in the shortening until the mixture resembles coarse crumbs.
In another bowl, beat the eggs, milk, seeds and lemon zest until blended well. Add to the dry ingredients and blend until smooth. If the dough seems a bit stiff, add extra milk, one tablespoon at a time.
On a floured surface, roll dough out 1/4 inch thick and cut using a 2 inch round cutter. Place cookies 2 inches apart on greased cookie sheet.
Bake in preheated 375 degree F (190 degrees C) oven for 7 to 10 minutes until edges are lightly browned. Cool on wire rack.
5 1/2 cups all-purpose flour
1 1/2 teaspoons lemon zest
1 1/2 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 cups shortening
3 tablespoons milk
3 tablespoons caraway seed
Directions
In a large bowl, combine the flour, sugar, and baking powder. Cut in the shortening until the mixture resembles coarse crumbs.
In another bowl, beat the eggs, milk, seeds and lemon zest until blended well. Add to the dry ingredients and blend until smooth. If the dough seems a bit stiff, add extra milk, one tablespoon at a time.
On a floured surface, roll dough out 1/4 inch thick and cut using a 2 inch round cutter. Place cookies 2 inches apart on greased cookie sheet.
Bake in preheated 375 degree F (190 degrees C) oven for 7 to 10 minutes until edges are lightly browned. Cool on wire rack.
Alienated Blueberry Muffins recipe.
Ingredients
2 cups fresh blueberries
1/4 cup all-purpose flour
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup margarine
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 cup milk
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease muffins tins, or line cups with paper liners.
Sprinkle 1/4 cup flour over blueberries, and stir to coat berries thoroughly.
In a small bowl, whisk together 2 cups flour, baking powder and salt.
In a large bowl, cream margarine, and gradually mix in sugar. Beat eggs, and stir into creamed mixture along with vanilla. Stir in milk alternately with flour mixture, mixing well after each addition. Fold in berries. Fill muffin cups 2/3 full with batter.
Bake for 25 minutes.
2 cups fresh blueberries
1/4 cup all-purpose flour
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup margarine
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 cup milk
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease muffins tins, or line cups with paper liners.
Sprinkle 1/4 cup flour over blueberries, and stir to coat berries thoroughly.
In a small bowl, whisk together 2 cups flour, baking powder and salt.
In a large bowl, cream margarine, and gradually mix in sugar. Beat eggs, and stir into creamed mixture along with vanilla. Stir in milk alternately with flour mixture, mixing well after each addition. Fold in berries. Fill muffin cups 2/3 full with batter.
Bake for 25 minutes.
Apple Nut Muffins recipe.
Ingredients
3/4 cup butter
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
1 (21 ounce) can apple pie filling
1 cup chopped walnuts
1/4 cup white sugar
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 24 muffin cups.
In a large bowl, cream together butter and 1 1/2 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt. Stir into the creamed mixture alternately with sour cream. Fold in apple pie filling and walnuts. Spoon batter into prepared muffin cups. Combine 1/4 cup sugar and cinnamon; sprinkle over the muffins.
Bake in preheated oven for 16 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean.
3/4 cup butter
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
1 (21 ounce) can apple pie filling
1 cup chopped walnuts
1/4 cup white sugar
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 24 muffin cups.
In a large bowl, cream together butter and 1 1/2 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt. Stir into the creamed mixture alternately with sour cream. Fold in apple pie filling and walnuts. Spoon batter into prepared muffin cups. Combine 1/4 cup sugar and cinnamon; sprinkle over the muffins.
Bake in preheated oven for 16 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean.
BBQ Miso Chicken recipe.
Ingredients
1 cup miso paste
1 cup low sodium soy sauce
1 cup white sugar
2 teaspoons sesame oil
1/8 teaspoon cayenne pepper
2 1/2 pounds skinless, boneless chicken breast halves
Directions
In a large bowl, combine the miso paste, beer, soy sauce, sugar, sesame oil, and cayenne pepper. Stir until the miso and sugar are completely dissolved. Set aside 1/2 cup of the sauce for basting during grilling. Submerge the chicken in the remaining marinade, cover bowl, and refrigerate for at least 2 hours.
Preheat grill for medium-high heat.
Lightly oil the grill grate. Remove the chicken from the marinade, and discard marinade. Grill chicken for 6 to 8 minutes per side, basting during the last few minutes with the reserved sauce. The chicken is done when it's juices run clear.
1 cup miso paste
1 cup low sodium soy sauce
1 cup white sugar
2 teaspoons sesame oil
1/8 teaspoon cayenne pepper
2 1/2 pounds skinless, boneless chicken breast halves
Directions
In a large bowl, combine the miso paste, beer, soy sauce, sugar, sesame oil, and cayenne pepper. Stir until the miso and sugar are completely dissolved. Set aside 1/2 cup of the sauce for basting during grilling. Submerge the chicken in the remaining marinade, cover bowl, and refrigerate for at least 2 hours.
Preheat grill for medium-high heat.
Lightly oil the grill grate. Remove the chicken from the marinade, and discard marinade. Grill chicken for 6 to 8 minutes per side, basting during the last few minutes with the reserved sauce. The chicken is done when it's juices run clear.
Autumn Fruit Salad recipe.
Ingredients
1 1/2 cups sugar
1/2 cup all-purpose flour
1 1/2 cups water
1 teaspoon butter or margarine
1 teaspoon vanilla extract
6 cups cubed unpeeled apples
2 cups halved seedless red grapes
1 cup diced celery
1 cup walnut halves
Directions
In a saucepan, combine sugar and flour. Stir in water; bring to a boil. Cook and boil until mixture thickens. Remove from the heat; stir in butter and vanilla. Cool to room temperature. In a large bowl, combine apples, grapes, celery and walnuts. Add the dressing and toss gently. Refrigerate until serving.
1 1/2 cups sugar
1/2 cup all-purpose flour
1 1/2 cups water
1 teaspoon butter or margarine
1 teaspoon vanilla extract
6 cups cubed unpeeled apples
2 cups halved seedless red grapes
1 cup diced celery
1 cup walnut halves
Directions
In a saucepan, combine sugar and flour. Stir in water; bring to a boil. Cook and boil until mixture thickens. Remove from the heat; stir in butter and vanilla. Cool to room temperature. In a large bowl, combine apples, grapes, celery and walnuts. Add the dressing and toss gently. Refrigerate until serving.
Bourbon Barbecue Slow Cooker Beans recipe.
Ingredients
1 (16 ounce) package dry 15 bean mix for soup
1 pound bacon
1 pound ground beef
1 pound kielbasa sausage, sliced
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 (10.5 ounce) cans chicken broth
1 (16 ounce) bottle hickory flavored barbeque sauce (such as Open Pit�)
1 1/2 teaspoons Worcestershire sauce
1/3 cup honey
1/4 cup real maple syrup
2/3 cup bourbon whiskey
3 tablespoons coarse-grain mustard
Directions
Rinse the beans, and place in a very large pot. Cover beans with water, add the bay leaf, and bring to a boil. Simmer until all of the water is absorbed, 45 minutes to 1 hour. Remove the bay leaf.
Place the chopped bacon in a large, deep skillet; cook over medium-high heat, stirring, until evenly browned, about 5 minutes. Drain the bacon on a paper towel-lined plate. Return the skillet to the heat, and add the ground beef; cook until the beef is cooked through and browned, about 5 minutes. Drain fat.
Combine the beans, bacon, ground beef, sliced kielbasa, onion, green pepper, red pepper, chicken broth, barbeque sauce, Worcestershire sauce, honey, maple syrup, bourbon, and mustard in the crock of a slow cooker, and stir well to combine. Turn the slow cooker to Low heat, and cook until the beans are tender, 8 to 10 hours.
1 (16 ounce) package dry 15 bean mix for soup
1 pound bacon
1 pound ground beef
1 pound kielbasa sausage, sliced
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 (10.5 ounce) cans chicken broth
1 (16 ounce) bottle hickory flavored barbeque sauce (such as Open Pit�)
1 1/2 teaspoons Worcestershire sauce
1/3 cup honey
1/4 cup real maple syrup
2/3 cup bourbon whiskey
3 tablespoons coarse-grain mustard
Directions
Rinse the beans, and place in a very large pot. Cover beans with water, add the bay leaf, and bring to a boil. Simmer until all of the water is absorbed, 45 minutes to 1 hour. Remove the bay leaf.
Place the chopped bacon in a large, deep skillet; cook over medium-high heat, stirring, until evenly browned, about 5 minutes. Drain the bacon on a paper towel-lined plate. Return the skillet to the heat, and add the ground beef; cook until the beef is cooked through and browned, about 5 minutes. Drain fat.
Combine the beans, bacon, ground beef, sliced kielbasa, onion, green pepper, red pepper, chicken broth, barbeque sauce, Worcestershire sauce, honey, maple syrup, bourbon, and mustard in the crock of a slow cooker, and stir well to combine. Turn the slow cooker to Low heat, and cook until the beans are tender, 8 to 10 hours.
Beefy Cabbage Stew recipe.
Ingredients
1 pound extra-lean ground beef
1 (15 ounce) can pinto beans
1 (15 ounce) can kidney beans
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) can Italian-style diced tomatoes
1 (15 ounce) can whole kernel corn, drained
1 (11.5 ounce) can tomato juice
1 1/2 cups water
1 (16 ounce) package coleslaw mix
1 teaspoon Greek-style seasoning
Directions
In a large pot over medium heat, cook beef until brown; drain.
Return meat to pot with pinto beans, kidney beans, diced tomatoes with green chiles, Italian-style diced tomatoes, tomato juice, water, coleslaw mix and Greek seasoning. Simmer over low heat 1 hour.
1 pound extra-lean ground beef
1 (15 ounce) can pinto beans
1 (15 ounce) can kidney beans
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) can Italian-style diced tomatoes
1 (15 ounce) can whole kernel corn, drained
1 (11.5 ounce) can tomato juice
1 1/2 cups water
1 (16 ounce) package coleslaw mix
1 teaspoon Greek-style seasoning
Directions
In a large pot over medium heat, cook beef until brown; drain.
Return meat to pot with pinto beans, kidney beans, diced tomatoes with green chiles, Italian-style diced tomatoes, tomato juice, water, coleslaw mix and Greek seasoning. Simmer over low heat 1 hour.
Al's Rum Chicken recipe.
Ingredients
4 bone-in chicken breast halves, with skin
salt and pepper to taste
1 (20 ounce) can pineapple chunks, drained
1 (10 ounce) jar sweet and sour sauce
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Make sure rib area of breasts is facing up. Cover dish and bake in the preheated oven for 15 to 20 minutes.
Remove cover and flip chicken pieces. Place pineapple (reserve some for garnish) around chicken. Pour rum over all. Cover and bake for another 15 minutes. Garnish with additional pineapple and serve.
4 bone-in chicken breast halves, with skin
salt and pepper to taste
1 (20 ounce) can pineapple chunks, drained
1 (10 ounce) jar sweet and sour sauce
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Make sure rib area of breasts is facing up. Cover dish and bake in the preheated oven for 15 to 20 minutes.
Remove cover and flip chicken pieces. Place pineapple (reserve some for garnish) around chicken. Pour rum over all. Cover and bake for another 15 minutes. Garnish with additional pineapple and serve.
Ballpark Baked Beans recipe.
Ingredients
2 (16 ounce) cans baked beans
1/4 cup packed brown sugar
2 tablespoons ketchup
2 teaspoons prepared mustard
1 (20 ounce) can pineapple tidbits, drained
Directions
In a large bowl, combine beans, brown sugar, ketchup and mustard. Transfer to a 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 30 minutes. Stir in the pineapple; bake 30 minutes longer.
2 (16 ounce) cans baked beans
1/4 cup packed brown sugar
2 tablespoons ketchup
2 teaspoons prepared mustard
1 (20 ounce) can pineapple tidbits, drained
Directions
In a large bowl, combine beans, brown sugar, ketchup and mustard. Transfer to a 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 30 minutes. Stir in the pineapple; bake 30 minutes longer.
8/19/2011
Blue Cheese Turkey Rolls recipe.
Ingredients
3 tablespoons crumbled blue cheese
2 tablespoons cream cheese, softened
1 1/2 teaspoons sour cream
1/4 teaspoon Worcestershire sauce
1 dash garlic powder
2 slices thinly sliced deli turkey
1 tablespoon minced fresh parsley
Directions
In a bowl, combine the first five ingredients. Spread over each slice of turkey; roll up each from a long side. Wrap in plastic wrap and refrigerate for 30 minutes or until chilled. Cut into 1-in. slices. Dip one cut end into parsley. Serve immediately.
3 tablespoons crumbled blue cheese
2 tablespoons cream cheese, softened
1 1/2 teaspoons sour cream
1/4 teaspoon Worcestershire sauce
1 dash garlic powder
2 slices thinly sliced deli turkey
1 tablespoon minced fresh parsley
Directions
In a bowl, combine the first five ingredients. Spread over each slice of turkey; roll up each from a long side. Wrap in plastic wrap and refrigerate for 30 minutes or until chilled. Cut into 1-in. slices. Dip one cut end into parsley. Serve immediately.
Big E's BBQ Rub recipe.
Ingredients
1 tablespoon ground mustard
1 tablespoon seafood seasoning, such as Old Bay™
1 1/2 teaspoons garlic powder
1 tablespoon ground white pepper
1 tablespoon ground black pepper
1 tablespoon red pepper flakes
2 tablespoons paprika
1 tablespoon kosher salt
1 1/2 teaspoons ground cumin
3 tablespoons white sugar
3 tablespoons brown sugar
Directions
Mix together mustard, seafood seasoning, garlic powder, white pepper, black pepper, red pepper flakes, paprika, salt, cumin, white sugar, and brown sugar in a bowl until evenly combined.
To use, rub the mixture on up to 5 pounds of meat and refrigerate from 2 to 12 hours before smoking or grilling.
1 tablespoon ground mustard
1 tablespoon seafood seasoning, such as Old Bay™
1 1/2 teaspoons garlic powder
1 tablespoon ground white pepper
1 tablespoon ground black pepper
1 tablespoon red pepper flakes
2 tablespoons paprika
1 tablespoon kosher salt
1 1/2 teaspoons ground cumin
3 tablespoons white sugar
3 tablespoons brown sugar
Directions
Mix together mustard, seafood seasoning, garlic powder, white pepper, black pepper, red pepper flakes, paprika, salt, cumin, white sugar, and brown sugar in a bowl until evenly combined.
To use, rub the mixture on up to 5 pounds of meat and refrigerate from 2 to 12 hours before smoking or grilling.
Beef Cannelloni Bake recipe.
Ingredients
1 (8 ounce) package cannelloni pasta
8 ounces lean ground beef
2 carrots, chopped
1/2 stalk celery, chopped
1/2 onion, chopped
10 ounces fresh spinach, washed and chopped
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
2 tablespoons olive oil
1 cup dry white wine
1 cup heavy whipping cream
1 cup chopped tomatoes
1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning
2 tablespoons chopped fresh basil
1 (14.5 ounce) can stewed tomatoes
2 tablespoons olive oil
2 cloves garlic, chopped
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 leaves fresh basil, chopped
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and set aside. Meanwhile, preheat oven to 500 degrees F (260 degrees C).
In an 11 x 17 inch baking dish, crumble beef or veal and toss with carrots, celery, onion and spinach. Add 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and wine. Mix well. Place in heated oven and roast until beef or veal is brown and vegetables are soft, about 30 to 40 minutes. Note: Be careful to not burn the meat and vegetables; this is a very hot temperature. If meat begins to smoke, lower oven temperature to 400 degrees F (200 degrees C). Stir often while baking. Cool for 15 minutes.
Place meat mixture in food processor and process until finely chopped. Add cream, roma tomatoes, cheese, dry herbs and basil. Stir and return to oven for approximately 20 minutes. Remove from oven and lower oven temperature to 350 degrees F (175 degrees C). Let mixture cool for 15 to 20 minutes, then stuff each cannelloni with 2 to 3 tablespoons of mixture. Place in a clean 9 x 13 inch baking dish.
To Make Tomato Sauce: Place Italian style tomatoes with liquids in food processor and process until smooth. Set aside. Heat 2 tablespoons olive oil over medium heat in a large skillet. Add 2 cloves chopped garlic and 1 chopped onion; saute until soft. Add processed tomatoes, 1 teaspoon salt and 1 teaspoon pepper and saute 5 to 10 minutes or until sauce is no longer watery. Add fresh basil leaves and cook for 1 minute longer.
Pour tomato sauce over cannelloni and bake for 20 minutes or until sauce is bubbly.
1 (8 ounce) package cannelloni pasta
8 ounces lean ground beef
2 carrots, chopped
1/2 stalk celery, chopped
1/2 onion, chopped
10 ounces fresh spinach, washed and chopped
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
2 tablespoons olive oil
1 cup dry white wine
1 cup heavy whipping cream
1 cup chopped tomatoes
1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning
2 tablespoons chopped fresh basil
1 (14.5 ounce) can stewed tomatoes
2 tablespoons olive oil
2 cloves garlic, chopped
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 leaves fresh basil, chopped
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and set aside. Meanwhile, preheat oven to 500 degrees F (260 degrees C).
In an 11 x 17 inch baking dish, crumble beef or veal and toss with carrots, celery, onion and spinach. Add 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and wine. Mix well. Place in heated oven and roast until beef or veal is brown and vegetables are soft, about 30 to 40 minutes. Note: Be careful to not burn the meat and vegetables; this is a very hot temperature. If meat begins to smoke, lower oven temperature to 400 degrees F (200 degrees C). Stir often while baking. Cool for 15 minutes.
Place meat mixture in food processor and process until finely chopped. Add cream, roma tomatoes, cheese, dry herbs and basil. Stir and return to oven for approximately 20 minutes. Remove from oven and lower oven temperature to 350 degrees F (175 degrees C). Let mixture cool for 15 to 20 minutes, then stuff each cannelloni with 2 to 3 tablespoons of mixture. Place in a clean 9 x 13 inch baking dish.
To Make Tomato Sauce: Place Italian style tomatoes with liquids in food processor and process until smooth. Set aside. Heat 2 tablespoons olive oil over medium heat in a large skillet. Add 2 cloves chopped garlic and 1 chopped onion; saute until soft. Add processed tomatoes, 1 teaspoon salt and 1 teaspoon pepper and saute 5 to 10 minutes or until sauce is no longer watery. Add fresh basil leaves and cook for 1 minute longer.
Pour tomato sauce over cannelloni and bake for 20 minutes or until sauce is bubbly.
Blueberry Grunt recipe.
Ingredients
4 cups fresh blueberries
1 cup sugar
1 cup water
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons grated orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup milk
heavy cream
Directions
In a skillet, combine blueberries, sugar, and water; bring to a boil. Simmer, uncovered, for 20 minutes. In a bowl, combine the next six ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonfuls over blueberries. Cover and cook 10-15 minutes or until dumplings are puffed and test done. Serve warm with cream if desired.
4 cups fresh blueberries
1 cup sugar
1 cup water
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons grated orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup milk
heavy cream
Directions
In a skillet, combine blueberries, sugar, and water; bring to a boil. Simmer, uncovered, for 20 minutes. In a bowl, combine the next six ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonfuls over blueberries. Cover and cook 10-15 minutes or until dumplings are puffed and test done. Serve warm with cream if desired.
Artichoke Dip I recipe.
Ingredients
1 cup mayonnaise
1 cup grated Parmesan cheese
2 (6.5 ounce) jars marinated artichoke hearts, drained
2 cups shredded mozzarella cheese
1 1/2 teaspoons garlic powder
1 teaspoon paprika
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, thoroughly mix the mayonnaise, Parmesan, artichoke, mozzarella and garlic powder. Transfer the mixture to an 8x8 inch baking dish.
Bake 30 minutes, or until the surface is lightly browned and bubbly.
Sprinkle with paprika and serve warm.
1 cup mayonnaise
1 cup grated Parmesan cheese
2 (6.5 ounce) jars marinated artichoke hearts, drained
2 cups shredded mozzarella cheese
1 1/2 teaspoons garlic powder
1 teaspoon paprika
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, thoroughly mix the mayonnaise, Parmesan, artichoke, mozzarella and garlic powder. Transfer the mixture to an 8x8 inch baking dish.
Bake 30 minutes, or until the surface is lightly browned and bubbly.
Sprinkle with paprika and serve warm.
Apple Snack Cake recipe.
Ingredients
2 1/4 cups sugar
1 (5 ounce) can evaporated milk
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 tablespoon ground cinnamon
2 1/4 teaspoons baking powder
1/2 teaspoon salt
2 medium tart apples, peeled and thinly sliced
1 1/2 cups chopped walnuts
whipped topping
Directions
In a mixing bowl, combine the eggs, sugar, milk and vanilla. Combine the flour, cinnamon, baking powder and salt; add to egg mixture and mix well. Stir in the apples and walnuts. 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 inserted near the center comes out clean. Cool on wire rack. Cut into squares. Serve with whipped topping if desired.
2 1/4 cups sugar
1 (5 ounce) can evaporated milk
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 tablespoon ground cinnamon
2 1/4 teaspoons baking powder
1/2 teaspoon salt
2 medium tart apples, peeled and thinly sliced
1 1/2 cups chopped walnuts
whipped topping
Directions
In a mixing bowl, combine the eggs, sugar, milk and vanilla. Combine the flour, cinnamon, baking powder and salt; add to egg mixture and mix well. Stir in the apples and walnuts. 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 inserted near the center comes out clean. Cool on wire rack. Cut into squares. Serve with whipped topping if desired.
Beef-Stuffed French Bread recipe.
Ingredients
1 (1 pound) unsliced loaf French bread
1 pound ground beef
1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
1 medium green pepper, chopped
1 celery rib, chopped
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
4 slices process American cheese, halved
Directions
Cut off top of bread. Carefully hollow out bottom of loaf, leaving a 1/2-in. shell. Cut removed bread into small cubes; set aside. In a skillet, brown beef; drain. Add soup, green pepper, celery, Worcestershire sauce, salt and pepper. Cook and stir 3-4 minutes. Stir in the reserved bread cubes. Spread into bread shell. Top with cheese. Replace bread top. Place on an ungreased baking sheet. Bake at 350 degrees F for 6-8 minutes or until cheese is melted.
1 (1 pound) unsliced loaf French bread
1 pound ground beef
1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
1 medium green pepper, chopped
1 celery rib, chopped
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
4 slices process American cheese, halved
Directions
Cut off top of bread. Carefully hollow out bottom of loaf, leaving a 1/2-in. shell. Cut removed bread into small cubes; set aside. In a skillet, brown beef; drain. Add soup, green pepper, celery, Worcestershire sauce, salt and pepper. Cook and stir 3-4 minutes. Stir in the reserved bread cubes. Spread into bread shell. Top with cheese. Replace bread top. Place on an ungreased baking sheet. Bake at 350 degrees F for 6-8 minutes or until cheese is melted.
Almond Squares II recipe.
Ingredients
1 cup butter
3/4 cup white sugar
1/2 cup almond paste
1 teaspoon almond extract
2 cups all-purpose flour
2 1/2 ounces sliced almonds
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk (reserve egg white), almond paste, and flavoring; beat until well blended. Stir in flour.
Spread mixture in a 13 x 9 x 2 inch baking pan. Beat egg white (at room temperature) until foamy; brush over entire surface of dough, and sprinkle with almonds. Bake for 35 minutes or until lightly browned. Cool thoroughly, and cut into 2 inch squares. Store in airtight containers.
1 cup butter
3/4 cup white sugar
1/2 cup almond paste
1 teaspoon almond extract
2 cups all-purpose flour
2 1/2 ounces sliced almonds
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk (reserve egg white), almond paste, and flavoring; beat until well blended. Stir in flour.
Spread mixture in a 13 x 9 x 2 inch baking pan. Beat egg white (at room temperature) until foamy; brush over entire surface of dough, and sprinkle with almonds. Bake for 35 minutes or until lightly browned. Cool thoroughly, and cut into 2 inch squares. Store in airtight containers.
Beefy Potato Volcano recipe.
Ingredients
3 large baking potatoes, 10 to 12 ounces each, preferably Idaho, washed and dried
1 teaspoon vegetable oil
1 pound ground turkey or lean ground beef
1 teaspoon dried Italian seasoning
1 (8 ounce) can peas, drained
1 (8 ounce) can sliced carrots, drained
1 (8 ounce) can cut green beans, drained
1 cup canned diced tomatoes, drained
1 (15 ounce) can beef or turkey gravy
Directions
Preheat the conventional oven to 450 degrees F. Place the potatoes in a microwave-safe, oven-proof glass baking dish, such as a pie plate, that fits in the microwave oven. Microwave the potatoes at full power for 10 minutes (the amount of time it takes to preheat the oven). Transfer the potatoes to the conventional oven and bake until tender, about 20 minutes.
Ten to 15 minutes before the potatoes are done baking, heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook until lightly browned, chopping and turning as needed with a spatula so the turkey browns evenly, about 5 minutes. Add the seasoning to the skillet, followed by the peas, carrots, green beans, tomatoes and gravy to make the stew. Stir gently to combine and simmer for 5 minutes. Keep warm.
To serve: Cut each potato in half across its equator and set each half, cut-side down on a plate so that it looks like a small mountain. Cut a slit in the top of each potato half and squeeze the sides gently forcing some of the potato to 'erupt' from the top. Ladle 1 cup of the stew over each potato to resemble flowing lava; serve immediately.
3 large baking potatoes, 10 to 12 ounces each, preferably Idaho, washed and dried
1 teaspoon vegetable oil
1 pound ground turkey or lean ground beef
1 teaspoon dried Italian seasoning
1 (8 ounce) can peas, drained
1 (8 ounce) can sliced carrots, drained
1 (8 ounce) can cut green beans, drained
1 cup canned diced tomatoes, drained
1 (15 ounce) can beef or turkey gravy
Directions
Preheat the conventional oven to 450 degrees F. Place the potatoes in a microwave-safe, oven-proof glass baking dish, such as a pie plate, that fits in the microwave oven. Microwave the potatoes at full power for 10 minutes (the amount of time it takes to preheat the oven). Transfer the potatoes to the conventional oven and bake until tender, about 20 minutes.
Ten to 15 minutes before the potatoes are done baking, heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook until lightly browned, chopping and turning as needed with a spatula so the turkey browns evenly, about 5 minutes. Add the seasoning to the skillet, followed by the peas, carrots, green beans, tomatoes and gravy to make the stew. Stir gently to combine and simmer for 5 minutes. Keep warm.
To serve: Cut each potato in half across its equator and set each half, cut-side down on a plate so that it looks like a small mountain. Cut a slit in the top of each potato half and squeeze the sides gently forcing some of the potato to 'erupt' from the top. Ladle 1 cup of the stew over each potato to resemble flowing lava; serve immediately.
Breakfast Sausage White Cheese Pizza recipe.
Ingredients
12 ounces ground Italian sausage
1 tablespoon butter
1 cup chopped onion
1 (12 inch) prepared pizza crust
1 1/4 cups pizza sauce
12 ounces shredded mozzarella cheese
8 ounces pork sausage links, sliced
12 ounces shredded Monterey Jack cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Over medium-low heat melt butter in a large saucepan. Add onions. Cook slowly, stirring occasionally, until onions are soft.
Place crust on pizza pan. Spread pizza sauce over crust and add Italian sausage. Cover with mozzarella cheese and place sliced links over cheese. Spread Monterey Jack cheese on top of links..
Bake in preheated oven for 20 to 25 minutes, until golden.
12 ounces ground Italian sausage
1 tablespoon butter
1 cup chopped onion
1 (12 inch) prepared pizza crust
1 1/4 cups pizza sauce
12 ounces shredded mozzarella cheese
8 ounces pork sausage links, sliced
12 ounces shredded Monterey Jack cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Over medium-low heat melt butter in a large saucepan. Add onions. Cook slowly, stirring occasionally, until onions are soft.
Place crust on pizza pan. Spread pizza sauce over crust and add Italian sausage. Cover with mozzarella cheese and place sliced links over cheese. Spread Monterey Jack cheese on top of links..
Bake in preheated oven for 20 to 25 minutes, until golden.
Applesauce Cake I recipe.
Ingredients
1/2 cup butter
1 cup white sugar
1 cup chilled applesauce
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped walnuts
Directions
Cream butter or margarine with sugar. Add applesauce; beat well. Stir in flour, soda, and spices. Add nuts and raisins.
Pour the batter into a greased and floured 8 inch square pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until done. Serve warm.
1/2 cup butter
1 cup white sugar
1 cup chilled applesauce
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped walnuts
Directions
Cream butter or margarine with sugar. Add applesauce; beat well. Stir in flour, soda, and spices. Add nuts and raisins.
Pour the batter into a greased and floured 8 inch square pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until done. Serve warm.
Beet Stump Pot recipe.
Ingredients
5 potatoes, peeled and cubed
3 tablespoons butter
salt and pepper to taste
1 pound ground beef
1 onion, minced
1 (15 ounce) can sliced beets, drained
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return potatoes to the pot. Mash potatoes and butter using a potato masher. Season with salt and pepper.
Heat a large skillet over medium-high heat and stir in the ground beef. Stir in the onions when the beef begins to brown. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the beets and mashed potato, and spread the mixture into a 9x13-inch baking dish.
Bake in the preheated oven until lightly browned on top, about 20 minutes.
5 potatoes, peeled and cubed
3 tablespoons butter
salt and pepper to taste
1 pound ground beef
1 onion, minced
1 (15 ounce) can sliced beets, drained
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return potatoes to the pot. Mash potatoes and butter using a potato masher. Season with salt and pepper.
Heat a large skillet over medium-high heat and stir in the ground beef. Stir in the onions when the beef begins to brown. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the beets and mashed potato, and spread the mixture into a 9x13-inch baking dish.
Bake in the preheated oven until lightly browned on top, about 20 minutes.
Basic Beef Stock recipe.
Ingredients
6 pounds beef soup bones
1 large onion
3 large carrots
1/2 cup water
2 stalks celery, including some leaves
1 large tomato
1/2 cup chopped parsnip
1/2 cup cubed potatoes
8 whole black peppercorns
4 sprigs fresh parsley
1 tablespoon salt
2 teaspoons dried thyme
2 cloves garlic
12 cups water
Directions
Preheat oven to 450 degrees F (230 degrees C). Slice onion. Chop scrubbed celery and carrots into 1-inch chunks. In a large shallow roasting pan place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot. Add celery, tomato, parsnips, potato parings, peppercorns, parsley, bay leaf, salt, thyme, and garlic. Add the 12 cups water.
Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
6 pounds beef soup bones
1 large onion
3 large carrots
1/2 cup water
2 stalks celery, including some leaves
1 large tomato
1/2 cup chopped parsnip
1/2 cup cubed potatoes
8 whole black peppercorns
4 sprigs fresh parsley
1 tablespoon salt
2 teaspoons dried thyme
2 cloves garlic
12 cups water
Directions
Preheat oven to 450 degrees F (230 degrees C). Slice onion. Chop scrubbed celery and carrots into 1-inch chunks. In a large shallow roasting pan place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot. Add celery, tomato, parsnips, potato parings, peppercorns, parsley, bay leaf, salt, thyme, and garlic. Add the 12 cups water.
Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Asiago Hash Browns recipe.
Ingredients
1 (30 ounce) package frozen hash brown potatoes, thawed
1 1/2 cups grated Asiago cheese
1 medium onion, chopped
1 (8 ounce) container sour cream
8 fluid ounces heavy cream
1/2 cup butter, melted
paprika to taste
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium casserole dish, mix the hash browns, Asiago cheese, onion, sour cream, heavy cream, and butter.
Bake 1 hour in the preheated oven, or until hash browns are fully cooked and the top is lightly browned. Season with paprika, salt, and pepper.
1 (30 ounce) package frozen hash brown potatoes, thawed
1 1/2 cups grated Asiago cheese
1 medium onion, chopped
1 (8 ounce) container sour cream
8 fluid ounces heavy cream
1/2 cup butter, melted
paprika to taste
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium casserole dish, mix the hash browns, Asiago cheese, onion, sour cream, heavy cream, and butter.
Bake 1 hour in the preheated oven, or until hash browns are fully cooked and the top is lightly browned. Season with paprika, salt, and pepper.
Anaheim Fish Tacos recipe.
Ingredients
1 teaspoon vegetable oil
1 Anaheim chile pepper, chopped
1 leek, chopped
2 cloves garlic, crushed
salt and pepper to taste
1 cup chicken broth
2 large tomatoes, diced
1/2 teaspoon ground cumin
1 1/2 pounds halibut fillets
12 corn tortillas
Directions
Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.
Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.
1 teaspoon vegetable oil
1 Anaheim chile pepper, chopped
1 leek, chopped
2 cloves garlic, crushed
salt and pepper to taste
1 cup chicken broth
2 large tomatoes, diced
1/2 teaspoon ground cumin
1 1/2 pounds halibut fillets
12 corn tortillas
Directions
Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.
Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.
Almond Apricot Bars recipe.
Ingredients
2 cups vanilla or white chips, divided
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup apricot jam
1/2 cup sliced almonds
Directions
In a microwave, melt 1 cup chips; set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8-in. square baking dish. Bake at 325 degrees F for 15-20 minutes or until golden brown. Spread with jam.
Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds. Bake for 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into squares; cut squares in half.
2 cups vanilla or white chips, divided
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup apricot jam
1/2 cup sliced almonds
Directions
In a microwave, melt 1 cup chips; set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8-in. square baking dish. Bake at 325 degrees F for 15-20 minutes or until golden brown. Spread with jam.
Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds. Bake for 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into squares; cut squares in half.
Baked Beans II recipe.
Ingredients
1/2 pound bacon, chopped
1 onion, finely chopped
2 (15 ounce) cans baked beans
1/4 cup brown sugar
1/4 cup ketchup
1/4 cup prepared mustard
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add the onion and saute until tender. Drain excess oil, if desired. Stir in the beans, brown sugar, ketchup and mustard. Cook, stirring occasionally, until bubbly.
1/2 pound bacon, chopped
1 onion, finely chopped
2 (15 ounce) cans baked beans
1/4 cup brown sugar
1/4 cup ketchup
1/4 cup prepared mustard
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add the onion and saute until tender. Drain excess oil, if desired. Stir in the beans, brown sugar, ketchup and mustard. Cook, stirring occasionally, until bubbly.
1-Pot, 3-Bean Chicken Stew recipe.
Ingredients
1 tablespoon canola oil
1 3/4 pounds boneless, skinless chicken breast or thighs, cut in chunks
1 large yellow onion, chopped
1 cup sliced celery
1 cup thinly sliced carrots
3 cups no-salt-added chopped tomatoes
1 (14.25 ounce) can fat-free, less-sodium chicken broth
1 (15 ounce) can no-salt-added black beans
1 (15 ounce) can no salt-added navy beans
1 (15 ounce) can no salt-added kidney beans
1 cup dry red wine
1 tablespoon Italian herbs
1 cup smoked chicken breast, cubed
1 cup fresh Italian parsley, chopped
1 cup fresh cilantro, chopped
Directions
Heat oil in a large pot; brown chicken. Remove chicken and set aside. Saute onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for 40 minutes.
Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.
1 tablespoon canola oil
1 3/4 pounds boneless, skinless chicken breast or thighs, cut in chunks
1 large yellow onion, chopped
1 cup sliced celery
1 cup thinly sliced carrots
3 cups no-salt-added chopped tomatoes
1 (14.25 ounce) can fat-free, less-sodium chicken broth
1 (15 ounce) can no-salt-added black beans
1 (15 ounce) can no salt-added navy beans
1 (15 ounce) can no salt-added kidney beans
1 cup dry red wine
1 tablespoon Italian herbs
1 cup smoked chicken breast, cubed
1 cup fresh Italian parsley, chopped
1 cup fresh cilantro, chopped
Directions
Heat oil in a large pot; brown chicken. Remove chicken and set aside. Saute onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for 40 minutes.
Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.
Broccoli Stir Fry recipe.
Ingredients
3 cups fresh broccoli florets
1/4 cup butter or margarine
1 1/2 teaspoons lemon-pepper seasoning
Directions
In a skillet over medium-high heat, stir-fry broccoli in butter and lemon pepper until crisp-tender, about 2-3 minutes.
3 cups fresh broccoli florets
1/4 cup butter or margarine
1 1/2 teaspoons lemon-pepper seasoning
Directions
In a skillet over medium-high heat, stir-fry broccoli in butter and lemon pepper until crisp-tender, about 2-3 minutes.
Best Buttercream Frosting recipe.
Ingredients
1 cup butter, softened
1 cup white sugar
4 tablespoons all-purpose flour
1 teaspoon vanilla extract
Directions
In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature.
With an electric mixer, beat butter and sugar until fluffy.
Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.
1 cup butter, softened
1 cup white sugar
4 tablespoons all-purpose flour
1 teaspoon vanilla extract
Directions
In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature.
With an electric mixer, beat butter and sugar until fluffy.
Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.
Bob's Slow Cooker Braciole recipe.
Ingredients
2 (26 ounce) jars marinara sauce
2 eggs, beaten
1/2 cup dry bread crumbs
1 (1 1/2-pound) flank steak, pounded to 1/4 inch
1 teaspoon kosher salt
ground black pepper
5 slices bacon
1 cup shredded Italian cheese blend
2 tablespoons vegetable oil
Directions
Pour the marinara sauce into the slow cooker and set on High to warm.
Combine the eggs and the breadcrumbs in a small bowl. Sprinkle both sides of the meat with salt and pepper. Pat the breadcrumb mixture over one side of the flank steak, leaving about a one inch border around edges. Top breadcrumbs with the bacon slices; sprinkle with shredded cheese. Starting from one long side, tightly roll flank steak into a log. Use string or toothpicks to secure the log in 4 or 5 places.
Heat oil in a heavy skillet. Sear the stuffed flank steak in the hot oil until well browned on all sides, about 10 minutes. Transfer the meat to the warm sauce in the slow cooker. Spoon sauce over meat to cover.
Turn slow cooker to Low; cook meat until very tender, 6 to 8 hours. Remove string/toothpicks before slicing. Serve with marinara.
2 (26 ounce) jars marinara sauce
2 eggs, beaten
1/2 cup dry bread crumbs
1 (1 1/2-pound) flank steak, pounded to 1/4 inch
1 teaspoon kosher salt
ground black pepper
5 slices bacon
1 cup shredded Italian cheese blend
2 tablespoons vegetable oil
Directions
Pour the marinara sauce into the slow cooker and set on High to warm.
Combine the eggs and the breadcrumbs in a small bowl. Sprinkle both sides of the meat with salt and pepper. Pat the breadcrumb mixture over one side of the flank steak, leaving about a one inch border around edges. Top breadcrumbs with the bacon slices; sprinkle with shredded cheese. Starting from one long side, tightly roll flank steak into a log. Use string or toothpicks to secure the log in 4 or 5 places.
Heat oil in a heavy skillet. Sear the stuffed flank steak in the hot oil until well browned on all sides, about 10 minutes. Transfer the meat to the warm sauce in the slow cooker. Spoon sauce over meat to cover.
Turn slow cooker to Low; cook meat until very tender, 6 to 8 hours. Remove string/toothpicks before slicing. Serve with marinara.
Apple Cinnamon Oatmeal Bread recipe.
Ingredients
1/4 cup butter, softened
1 cup white sugar
1 cup chunky applesauce
1 1/2 teaspoons ground cinnamon
2 packets instant apple cinnamon oatmeal (single serving size)
1 teaspoon baking soda
1 1/2 cups all-purpose flour
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and one packet oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Pour batter into prepared pan and sprinkle with remaining packet of oatmeal.
Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
1/4 cup butter, softened
1 cup white sugar
1 cup chunky applesauce
1 1/2 teaspoons ground cinnamon
2 packets instant apple cinnamon oatmeal (single serving size)
1 teaspoon baking soda
1 1/2 cups all-purpose flour
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and one packet oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Pour batter into prepared pan and sprinkle with remaining packet of oatmeal.
Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Blackberry Pie I recipe.
Ingredients
4 cups fresh blackberries
1/2 cup white sugar
1/2 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tablespoons milk
1/4 cup white sugar
Directions
Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.
4 cups fresh blackberries
1/2 cup white sugar
1/2 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tablespoons milk
1/4 cup white sugar
Directions
Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.
Billy's Favorite Smoky Collard Greens recipe.
Ingredients
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic
2 pounds collard greens - rinsed, trimmed and chopped
1 tablespoon brown sugar
1 tablespoon molasses
1 tablespoon liquid smoke flavoring
salt and ground black pepper to taste
Directions
Heat oil in a large pot. Saute onion and garlic until onions are translucent. Place chopped collard greens in pot, and add water to cover. Stir in brown sugar, molasses and liquid smoke. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 30 to 40 minutes, or until greens are tender.
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic
2 pounds collard greens - rinsed, trimmed and chopped
1 tablespoon brown sugar
1 tablespoon molasses
1 tablespoon liquid smoke flavoring
salt and ground black pepper to taste
Directions
Heat oil in a large pot. Saute onion and garlic until onions are translucent. Place chopped collard greens in pot, and add water to cover. Stir in brown sugar, molasses and liquid smoke. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 30 to 40 minutes, or until greens are tender.
Baked Snapper with Citrus and Ginger recipe.
Ingredients
1 (3 pound) whole red snapper, cleaned and scaled
3 1/2 tablespoons grated fresh ginger root
3 green onions, chopped
1 tomato, seeded and diced
1/3 cup soy sauce
1/2 teaspoon sea salt
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil.
Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It's much easier than trying to turn the fish over.
1 (3 pound) whole red snapper, cleaned and scaled
3 1/2 tablespoons grated fresh ginger root
3 green onions, chopped
1 tomato, seeded and diced
1/3 cup soy sauce
1/2 teaspoon sea salt
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil.
Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It's much easier than trying to turn the fish over.
Black Bean Nacho Bake recipe.
Ingredients
1 (7 ounce) package shell or elbow macaroni, cooked and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can condensed nacho cheese soup, undiluted
1/3 cup milk
1/2 cup crushed tortilla chips
1/2 cup shredded Cheddar cheese
Directions
In a bowl, combine macaroni and beans. Combine soup and milk; stir into macaroni mixture. Transfer to a greased 8-in. square baking dish. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with tortilla chips and cheese. Bake 5-10 minutes longer or until cheese is melted.
1 (7 ounce) package shell or elbow macaroni, cooked and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can condensed nacho cheese soup, undiluted
1/3 cup milk
1/2 cup crushed tortilla chips
1/2 cup shredded Cheddar cheese
Directions
In a bowl, combine macaroni and beans. Combine soup and milk; stir into macaroni mixture. Transfer to a greased 8-in. square baking dish. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with tortilla chips and cheese. Bake 5-10 minutes longer or until cheese is melted.
Apple Sweet Potato Bake recipe.
Ingredients
3 cups sliced peeled cooked sweet potatoes
3 cups sliced peeled tart apples
3/4 cup packed brown sugar
3/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 dash pepper
3 tablespoons butter or margarine
Directions
In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and apples. Combine brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples. Dot with half of the butter. Repeat layers. Cover and bake at 350 for 15 minutes. Baste with pan juices. Bake, uncovered, 15 minutes longer or until the apples are tender.
3 cups sliced peeled cooked sweet potatoes
3 cups sliced peeled tart apples
3/4 cup packed brown sugar
3/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 dash pepper
3 tablespoons butter or margarine
Directions
In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and apples. Combine brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples. Dot with half of the butter. Repeat layers. Cover and bake at 350 for 15 minutes. Baste with pan juices. Bake, uncovered, 15 minutes longer or until the apples are tender.
Almond Puff Cake recipe.
Ingredients
1/2 cup butter
1/4 teaspoon salt
1 cup water
1/4 cup blanched slivered almonds
1 cup all-purpose flour
2 cups heavy cream
1 cup confectioners' sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium saucepan over medium-high heat, combine butter, salt, water and almonds. Bring to a boil and stir in flour, all at once, stirring vigorously until mixture forms a ball. Remove from heat and beat in eggs, one at a time, until thoroughly incorporated. Transfer dough to a pastry bag with a number 8 star tip, and pipe pastry in an 8-inch ring, one inch wide, on a baking sheet.
Bake 50 minutes, or until puffed, set and golden brown. Cool on wire rack.
While pastry is baking, combine cream, sugar, vanilla and almond extracts in a medium bowl and chill in refrigerator for 1 hour. Remove from refrigerator and whip with electric mixer until stiff peaks form.
Split cooled ring in half lengthwise using a sharp knife. Scoop out any soft dough. Place bottom half on serving plate, and fill with whipped cream. Place other half of ring on top, sprinkle with confectioners' sugar and serve.
1/2 cup butter
1/4 teaspoon salt
1 cup water
1/4 cup blanched slivered almonds
1 cup all-purpose flour
2 cups heavy cream
1 cup confectioners' sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium saucepan over medium-high heat, combine butter, salt, water and almonds. Bring to a boil and stir in flour, all at once, stirring vigorously until mixture forms a ball. Remove from heat and beat in eggs, one at a time, until thoroughly incorporated. Transfer dough to a pastry bag with a number 8 star tip, and pipe pastry in an 8-inch ring, one inch wide, on a baking sheet.
Bake 50 minutes, or until puffed, set and golden brown. Cool on wire rack.
While pastry is baking, combine cream, sugar, vanilla and almond extracts in a medium bowl and chill in refrigerator for 1 hour. Remove from refrigerator and whip with electric mixer until stiff peaks form.
Split cooled ring in half lengthwise using a sharp knife. Scoop out any soft dough. Place bottom half on serving plate, and fill with whipped cream. Place other half of ring on top, sprinkle with confectioners' sugar and serve.
Beefy Beef Chili recipe.
Ingredients
2 pounds ground beef
1 large onion, chopped
2 (16 ounce) cans chili beans, drained
1 (64 fluid ounce) bottle tomato juice
1 (40 ounce) can prepared beef stew
1 tablespoon chili powder, or to taste
salt and pepper to taste
Directions
In a 6 quart stock pot over medium-high heat, brown the ground beef with the onion until no longer pink. Drain grease from the pan, and stir in the chili beans, tomato juice, and beef stew. Season with chili powder, salt, and pepper to taste. Cook over medium heat until simmering. Serve hot.
2 pounds ground beef
1 large onion, chopped
2 (16 ounce) cans chili beans, drained
1 (64 fluid ounce) bottle tomato juice
1 (40 ounce) can prepared beef stew
1 tablespoon chili powder, or to taste
salt and pepper to taste
Directions
In a 6 quart stock pot over medium-high heat, brown the ground beef with the onion until no longer pink. Drain grease from the pan, and stir in the chili beans, tomato juice, and beef stew. Season with chili powder, salt, and pepper to taste. Cook over medium heat until simmering. Serve hot.
2-Step Creamy Chicken and Pasta recipe.
Ingredients
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast, cut up
1 (16 ounce) bag frozen pasta and vegetable blend
1 (10.75 ounce) can your favorite Campbell's� Cream Soup*
1/2 cup water
Directions
Heat oil in skillet. Add chicken and cook until browned, stirring often.
Add vegetable pasta blend, soup and water. Heat to a boil. Cover and cook over low heat 10 minutes or until done.
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast, cut up
1 (16 ounce) bag frozen pasta and vegetable blend
1 (10.75 ounce) can your favorite Campbell's� Cream Soup*
1/2 cup water
Directions
Heat oil in skillet. Add chicken and cook until browned, stirring often.
Add vegetable pasta blend, soup and water. Heat to a boil. Cover and cook over low heat 10 minutes or until done.
Apple Crisp I recipe.
Ingredients
3 1/2 pounds apples - peeled, cored and sliced
1/2 cup butter
1 cup brown sugar
1 cup all-purpose flour
3 packets instant maple and brown sugar oatmeal
1 pinch salt
1/2 cup chopped walnuts
1/4 cup maple syrup
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place apples in a 9x13 inch baking dish. In a bowl, cream together butter and sugar. Stir in flour, instant oatmeal and salt. Fold in walnuts. Sprinkle oatmeal mixture evenly over apples. Drizzle with maple syrup.
Bake in preheated oven 50 to 70 minutes, until apples are tender and topping is golden.
3 1/2 pounds apples - peeled, cored and sliced
1/2 cup butter
1 cup brown sugar
1 cup all-purpose flour
3 packets instant maple and brown sugar oatmeal
1 pinch salt
1/2 cup chopped walnuts
1/4 cup maple syrup
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place apples in a 9x13 inch baking dish. In a bowl, cream together butter and sugar. Stir in flour, instant oatmeal and salt. Fold in walnuts. Sprinkle oatmeal mixture evenly over apples. Drizzle with maple syrup.
Bake in preheated oven 50 to 70 minutes, until apples are tender and topping is golden.
Blueberry Breakfast Sauce recipe.
Ingredients
1/2 cup sugar
1 tablespoon cornstarch
1/3 cup water
2 cups fresh or frozen blueberries
Directions
In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles.
1/2 cup sugar
1 tablespoon cornstarch
1/3 cup water
2 cups fresh or frozen blueberries
Directions
In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles.
Banana Cake VI recipe.
Ingredients
3/4 cup butter
2 1/8 cups white sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.
3/4 cup butter
2 1/8 cups white sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.
Asian Coconut Rice recipe.
Ingredients
1 (14 ounce) can coconut milk
1 1/4 cups water
1 teaspoon sugar
1 pinch salt
1 1/2 cups uncooked jasmine rice
Directions
In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.
1 (14 ounce) can coconut milk
1 1/4 cups water
1 teaspoon sugar
1 pinch salt
1 1/2 cups uncooked jasmine rice
Directions
In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.
8/18/2011
Beef in Bay Leaf Gravy recipe.
Ingredients
4 pounds rump roast
2 carrots, finely chopped
3 stalks celery, finely chopped
1 onion, finely chopped
1 cup white vinegar
2 cups water
salt to taste
1 (16 ounce) container sour cream
Directions
In a Dutch oven over medium high heat, sear roast until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and season with bay leaf and salt.
Reduce heat to low, and cook for 2 to 3 hours. Remove roast to a cutting board, and slice thinly. Remove bay leaf, then stir sour cream into gravy until blended. Return sliced meat to Dutch oven, and simmer for 15 minutes.
4 pounds rump roast
2 carrots, finely chopped
3 stalks celery, finely chopped
1 onion, finely chopped
1 cup white vinegar
2 cups water
salt to taste
1 (16 ounce) container sour cream
Directions
In a Dutch oven over medium high heat, sear roast until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and season with bay leaf and salt.
Reduce heat to low, and cook for 2 to 3 hours. Remove roast to a cutting board, and slice thinly. Remove bay leaf, then stir sour cream into gravy until blended. Return sliced meat to Dutch oven, and simmer for 15 minutes.
Brussels Sprouts with Apples recipe.
Ingredients
1 cup diced apple
1 pound Brussels sprouts, trimmed and quartered
1/4 cup apple cider
4 teaspoons olive oil
2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Stir the Brussels sprouts, apple, apple cider, olive oil, thyme, salt, and pepper together in a baking dish until evenly mixed.
Bake in the preheated oven until the Brussels sprouts are tender, about 25 minutes.
1 cup diced apple
1 pound Brussels sprouts, trimmed and quartered
1/4 cup apple cider
4 teaspoons olive oil
2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Stir the Brussels sprouts, apple, apple cider, olive oil, thyme, salt, and pepper together in a baking dish until evenly mixed.
Bake in the preheated oven until the Brussels sprouts are tender, about 25 minutes.
Best Marinated Grilled Chicken recipe.
Ingredients
1 1/2 cups water
1/3 cup rice wine
1/3 cup sesame oil
1/4 cup soy sauce
2 tablespoons honey mustard
1/4 cup brown sugar
2 dashes liquid smoke flavoring
1 (.7 ounce) package dry Italian-style salad dressing mix
1 tablespoon grated orange zest
1 teaspoon ground ginger
2 teaspoons paprika
1 teaspoon fines herbs
1 (4 pound) chicken, skin removed, cut into pieces
6 sprigs fresh rosemary
Directions
In a large shallow dish, combine water, wine, sesame oil, soy sauce, mustard, brown sugar and liquid smoke. Stir in Italian dressing mix, orange zest, ginger, paprika and fines herbs. Place chicken in the dish, and turn to coat. Cover, and refrigerate overnight.
Preheat an outdoor grill for medium heat, and lightly oil grate.
Discard marinade. Grill chicken 15 to 20 minutes per side, until no longer pink and juices run clear. Occasionally place rosemary sprigs on coals to impart a unique smoky flavor to chicken.
1 1/2 cups water
1/3 cup rice wine
1/3 cup sesame oil
1/4 cup soy sauce
2 tablespoons honey mustard
1/4 cup brown sugar
2 dashes liquid smoke flavoring
1 (.7 ounce) package dry Italian-style salad dressing mix
1 tablespoon grated orange zest
1 teaspoon ground ginger
2 teaspoons paprika
1 teaspoon fines herbs
1 (4 pound) chicken, skin removed, cut into pieces
6 sprigs fresh rosemary
Directions
In a large shallow dish, combine water, wine, sesame oil, soy sauce, mustard, brown sugar and liquid smoke. Stir in Italian dressing mix, orange zest, ginger, paprika and fines herbs. Place chicken in the dish, and turn to coat. Cover, and refrigerate overnight.
Preheat an outdoor grill for medium heat, and lightly oil grate.
Discard marinade. Grill chicken 15 to 20 minutes per side, until no longer pink and juices run clear. Occasionally place rosemary sprigs on coals to impart a unique smoky flavor to chicken.
Blackened Salmon Fillets recipe.
Ingredients
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
1/2 cup unsalted butter, melted
Directions
In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
1/2 cup unsalted butter, melted
Directions
In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.
Applesauce Pie recipe.
Ingredients
1 (8 inch) prepared graham cracker crust
1 cup sweetened condensed milk
1 cup applesauce
2 teaspoons apple juice
1/4 teaspoon ground cinnamon, or to taste
2 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix the sweetened condensed milk with applesauce in a saucepan, and thin with apple juice. Whisk in cinnamon; bring to a boil. Beat the eggs in a bowl; whisk 1 tablespoon of the hot applesauce mixture into the eggs; whisk 1 more tablespoon of applesauce mixture into the eggs, and repeat, mixing in 1 tablespoon at a time, until about 1/3 of the applesauce mixture is whisked into the eggs. Return the egg mixture to the saucepan with the remaining applesauce mixture, and whisk until smooth. Pour the filling into the crust.
Bake until the filling is set, about 1 hour; allow to cool before serving. Refrigerate leftovers.
1 (8 inch) prepared graham cracker crust
1 cup sweetened condensed milk
1 cup applesauce
2 teaspoons apple juice
1/4 teaspoon ground cinnamon, or to taste
2 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix the sweetened condensed milk with applesauce in a saucepan, and thin with apple juice. Whisk in cinnamon; bring to a boil. Beat the eggs in a bowl; whisk 1 tablespoon of the hot applesauce mixture into the eggs; whisk 1 more tablespoon of applesauce mixture into the eggs, and repeat, mixing in 1 tablespoon at a time, until about 1/3 of the applesauce mixture is whisked into the eggs. Return the egg mixture to the saucepan with the remaining applesauce mixture, and whisk until smooth. Pour the filling into the crust.
Bake until the filling is set, about 1 hour; allow to cool before serving. Refrigerate leftovers.
Brownies To Die For recipe.
Ingredients
1 (19.8 ounce) package brownie mix
1 cup sour cream
1 (16 ounce) container coconut pecan frosting
1 cup semisweet chocolate chips
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch baking pan.
Mix the brownie mix according to box directions, omitting 1/2 of the oil asked for. Stir in the sour cream and coconut pecan frosting. Spread evenly into the prepared pan.
Bake for 20 to 30 minutes in preheated oven, or until done. Be careful not to overbake, or they will harden and be impossible to eat! About 5 minutes before brownies are done, remove from oven, and sprinkle chocolate chips over the top along with chopped pecans. Place back in the oven for 5 minutes. Remove pan from oven, and use a spatula to spread the melted chocolate chips over the top to frost the brownies.
1 (19.8 ounce) package brownie mix
1 cup sour cream
1 (16 ounce) container coconut pecan frosting
1 cup semisweet chocolate chips
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch baking pan.
Mix the brownie mix according to box directions, omitting 1/2 of the oil asked for. Stir in the sour cream and coconut pecan frosting. Spread evenly into the prepared pan.
Bake for 20 to 30 minutes in preheated oven, or until done. Be careful not to overbake, or they will harden and be impossible to eat! About 5 minutes before brownies are done, remove from oven, and sprinkle chocolate chips over the top along with chopped pecans. Place back in the oven for 5 minutes. Remove pan from oven, and use a spatula to spread the melted chocolate chips over the top to frost the brownies.
Brunch Egg Bake recipe.
Ingredients
3 cups shredded Cheddar cheese
3 cups shredded mozzarella cheese
1 (4.5 ounce) jar sliced mushrooms, drained
1/3 cup sliced green onions
1/2 cup chopped sweet red pepper
2 tablespoons butter or margarine
2 cups diced fully cooked ham
1 3/4 cups milk
1/2 cup all-purpose flour
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Combine cheeses; place 3 cups in an ungreased 13-in. x 9-in. x 2-in. baking dish and set aside. In a medium skillet, saute mushrooms, onions and red pepper in butter until tender; drain. Place over cheese; top with ham. Sprinkle with remaining cheese. In a bowl, beat eggs. Add milk, flour, parsley, basil, salt and pepper; mix well. Slowly pour over the cheese. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.
3 cups shredded Cheddar cheese
3 cups shredded mozzarella cheese
1 (4.5 ounce) jar sliced mushrooms, drained
1/3 cup sliced green onions
1/2 cup chopped sweet red pepper
2 tablespoons butter or margarine
2 cups diced fully cooked ham
1 3/4 cups milk
1/2 cup all-purpose flour
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Combine cheeses; place 3 cups in an ungreased 13-in. x 9-in. x 2-in. baking dish and set aside. In a medium skillet, saute mushrooms, onions and red pepper in butter until tender; drain. Place over cheese; top with ham. Sprinkle with remaining cheese. In a bowl, beat eggs. Add milk, flour, parsley, basil, salt and pepper; mix well. Slowly pour over the cheese. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.
A Southern Fried Chicken recipe.
Ingredients
3 cups all-purpose flour
1 tablespoon seasoned salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon coarse ground black pepper
4 cups buttermilk
1 cup barbeque sauce
2 tablespoons Worcestershire sauce
1 tablespoon steak sauce
1 (3 pound) whole chicken, cut into pieces
2 cups oil for frying
Directions
In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce.
Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).
Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.
3 cups all-purpose flour
1 tablespoon seasoned salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon coarse ground black pepper
4 cups buttermilk
1 cup barbeque sauce
2 tablespoons Worcestershire sauce
1 tablespoon steak sauce
1 (3 pound) whole chicken, cut into pieces
2 cups oil for frying
Directions
In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce.
Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).
Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.
Asian Chicken Salad recipe.
Ingredients
2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted
Directions
Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted
Directions
Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
Bran Muffins a la Brian recipe.
Ingredients
1 1/4 cups wheat bran
1 cup buttermilk
1/2 cup vegetable oil
3/4 cup brown sugar
1 tablespoon molasses
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup golden raisins
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners. In a small bowl, mix together the wheat bran and buttermilk. Set aside to soak until thickened, about 10 minutes.
In a large bowl, use an electric mixer to blend together the brown sugar, vegetable oil, egg and molasses. Stir in the bran mixture. Combine the flour, baking powder, baking soda and salt; stir into the batter until just moistened. Mix in raisins. Spoon batter into muffin cups, filling 3/4 full.
Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed.
1 1/4 cups wheat bran
1 cup buttermilk
1/2 cup vegetable oil
3/4 cup brown sugar
1 tablespoon molasses
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup golden raisins
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners. In a small bowl, mix together the wheat bran and buttermilk. Set aside to soak until thickened, about 10 minutes.
In a large bowl, use an electric mixer to blend together the brown sugar, vegetable oil, egg and molasses. Stir in the bran mixture. Combine the flour, baking powder, baking soda and salt; stir into the batter until just moistened. Mix in raisins. Spoon batter into muffin cups, filling 3/4 full.
Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed.
Banana Split Oat Bran Pancakes recipe.
Ingredients
1 cup oat bran hot cereal, uncooked
1/2 cup PILLSBURY BEST� All Purpose Flour
2 teaspoons baking powder
1 tablespoon sugar and sucralose blend for baking
1/4 teaspoon salt
4 ripe bananas, sliced and divided
1 cup reduced fat milk
1 large egg
CRISCO� Original No-Stick Cooking Spray
1/2 cup SMUCKER'S� Strawberry Low Sugar Preserves
SMUCKER'S� Hot Fudge Microwaveable Ice Cream Topping, warmed according to package directions (optional)
Directions
Combine oat bran, flour, baking powder, sugar and salt in a small bowl. Mash two ripe bananas; combine with milk and egg. Add the egg mixture to the flour mixture stirring until the ingredients are just combined.
Heat a griddle or large skillet over medium heat. Spray surface with a no-stick spray. Pour a scant 1/4 cup of batter for each pancake onto hot surface. Cook until bubbly; turn and cook remaining side until golden brown.
Melt preserves in a small microwave safe bowl; cook on HIGH for 15 seconds. Stir. Serve pancakes topped with sliced bananas, drizzled strawberry preserves and hot fudge; dollop with whipped topping.
1 cup oat bran hot cereal, uncooked
1/2 cup PILLSBURY BEST� All Purpose Flour
2 teaspoons baking powder
1 tablespoon sugar and sucralose blend for baking
1/4 teaspoon salt
4 ripe bananas, sliced and divided
1 cup reduced fat milk
1 large egg
CRISCO� Original No-Stick Cooking Spray
1/2 cup SMUCKER'S� Strawberry Low Sugar Preserves
SMUCKER'S� Hot Fudge Microwaveable Ice Cream Topping, warmed according to package directions (optional)
Directions
Combine oat bran, flour, baking powder, sugar and salt in a small bowl. Mash two ripe bananas; combine with milk and egg. Add the egg mixture to the flour mixture stirring until the ingredients are just combined.
Heat a griddle or large skillet over medium heat. Spray surface with a no-stick spray. Pour a scant 1/4 cup of batter for each pancake onto hot surface. Cook until bubbly; turn and cook remaining side until golden brown.
Melt preserves in a small microwave safe bowl; cook on HIGH for 15 seconds. Stir. Serve pancakes topped with sliced bananas, drizzled strawberry preserves and hot fudge; dollop with whipped topping.
Arugula Salad with Avocado Citrus Vinaigrette recipe.
Ingredients
1 avocado - peeled, pitted and diced
1/4 cup chopped red onion
2 tablespoons fresh lime juice
2 tablespoons grapefruit juice
2 tablespoons rice wine vinegar
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
1/4 cup olive oil
1 tablespoon honey
3 tablespoons chopped cilantro
1 leaf fresh mint, chopped
1 leaf fresh basil, chopped
2 1/2 cups baby arugula leaves
2 ounces kalamata olives, pitted and halved
2 ounces cherry tomatoes, halved
2 tablespoons freshly shaved Parmesan cheese, or to taste
Directions
Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.
Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.
1 avocado - peeled, pitted and diced
1/4 cup chopped red onion
2 tablespoons fresh lime juice
2 tablespoons grapefruit juice
2 tablespoons rice wine vinegar
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
1/4 cup olive oil
1 tablespoon honey
3 tablespoons chopped cilantro
1 leaf fresh mint, chopped
1 leaf fresh basil, chopped
2 1/2 cups baby arugula leaves
2 ounces kalamata olives, pitted and halved
2 ounces cherry tomatoes, halved
2 tablespoons freshly shaved Parmesan cheese, or to taste
Directions
Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.
Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.
Artichoke-Red Pepper Tossed Salad recipe.
Ingredients
1 head iceberg lettuce, torn
1 head romaine, torn
1 (14 ounce) can water packed artichoke hearts, drained and chopped
2 medium sweet red peppers, julienned
1/2 cup thinly sliced red onion
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
2 teaspoons sugar
1 teaspoon seasoned salt
1/2 cup shredded Parmesan cheese
Directions
In a large bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine oil, vinegar, mustard, sugar and seasoned salt; cover and shake well. Drizzle over salad; toss to coat. Sprinkle with Parmesan cheese.
1 head iceberg lettuce, torn
1 head romaine, torn
1 (14 ounce) can water packed artichoke hearts, drained and chopped
2 medium sweet red peppers, julienned
1/2 cup thinly sliced red onion
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
2 teaspoons sugar
1 teaspoon seasoned salt
1/2 cup shredded Parmesan cheese
Directions
In a large bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine oil, vinegar, mustard, sugar and seasoned salt; cover and shake well. Drizzle over salad; toss to coat. Sprinkle with Parmesan cheese.
Beef 'n' Eggplant Pie recipe.
Ingredients
2 cups cubed eggplant
1/4 cup butter
3/4 pound ground beef
1/2 cup finely chopped onion
1 celery rib with leaves, chopped
1 clove garlic, minced
1 (8 ounce) can tomato sauce
1 tablespoon minced fresh parsley
1 tablespoon dried oregano
1 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) unbaked pastry shell
1/2 cup shredded mozzarella cheese
Directions
In a small skillet, saute eggplant in butter until tender, about 5 minutes. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Remove from the heat.
Prick pastry shell with a fork. Add beef mixture. Bake at 375 degrees F for 20-25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
2 cups cubed eggplant
1/4 cup butter
3/4 pound ground beef
1/2 cup finely chopped onion
1 celery rib with leaves, chopped
1 clove garlic, minced
1 (8 ounce) can tomato sauce
1 tablespoon minced fresh parsley
1 tablespoon dried oregano
1 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) unbaked pastry shell
1/2 cup shredded mozzarella cheese
Directions
In a small skillet, saute eggplant in butter until tender, about 5 minutes. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Remove from the heat.
Prick pastry shell with a fork. Add beef mixture. Bake at 375 degrees F for 20-25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Butternut Squash Ravioli with Sage-Brown Butter Sauce recipe.
Ingredients
1 large butternut squash - halved lengthwise, peeled and seeded
2 teaspoons butter
salt and ground black pepper to taste
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1/2 cup Parmesan cheese
50 wonton wrappers
1 teaspoon egg white, lightly beaten
1/4 cup unsalted butter
1/4 cup chopped fresh sage leaves
salt and freshly ground black pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
Fill a deep pot with lightly salted water and bring to a boil.
To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.
1 large butternut squash - halved lengthwise, peeled and seeded
2 teaspoons butter
salt and ground black pepper to taste
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1/2 cup Parmesan cheese
50 wonton wrappers
1 teaspoon egg white, lightly beaten
1/4 cup unsalted butter
1/4 cup chopped fresh sage leaves
salt and freshly ground black pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
Fill a deep pot with lightly salted water and bring to a boil.
To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.
Baked Lentils with Cheese recipe.
Ingredients
2 cups water
1 2/3 cups dry lentils
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon dried marjoram
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
2 large onions, chopped
3 cloves garlic, minced
1 (14.5 ounce) can stewed tomatoes
2 large carrots, cut into 1/2 inch pieces
1 stalk celery, chopped
1 green bell pepper, chopped
1 1/2 cups shredded sharp Cheddar cheese
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a 3 quart casserole, combine the water and lentils. Season with the bay leaf, salt, pepper, marjoram, sage and thyme. Stir in onions, garlic, and stewed tomatoes.
Bake uncovered in the preheated oven for 30 minutes. Remove from the oven and stir in the carrots and celery. Cover and continue to bake until the lentils and vegetables are tender, about 40 minutes. Remove from the oven a third time, stir in the green bell pepper and sprinkle cheese over the top. Bake, uncovered, until cheese has melted, about 5 more minutes.
2 cups water
1 2/3 cups dry lentils
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon dried marjoram
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
2 large onions, chopped
3 cloves garlic, minced
1 (14.5 ounce) can stewed tomatoes
2 large carrots, cut into 1/2 inch pieces
1 stalk celery, chopped
1 green bell pepper, chopped
1 1/2 cups shredded sharp Cheddar cheese
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a 3 quart casserole, combine the water and lentils. Season with the bay leaf, salt, pepper, marjoram, sage and thyme. Stir in onions, garlic, and stewed tomatoes.
Bake uncovered in the preheated oven for 30 minutes. Remove from the oven and stir in the carrots and celery. Cover and continue to bake until the lentils and vegetables are tender, about 40 minutes. Remove from the oven a third time, stir in the green bell pepper and sprinkle cheese over the top. Bake, uncovered, until cheese has melted, about 5 more minutes.
Apple Orange Syrup recipe.
Ingredients
1 tablespoon cornstarch
1 cup apple juice
1/3 cup orange juice
Directions
In a saucepan, stir cornstarch and juices until smooth. Bring to a boil; boil and stir for 2 minutes.
1 tablespoon cornstarch
1 cup apple juice
1/3 cup orange juice
Directions
In a saucepan, stir cornstarch and juices until smooth. Bring to a boil; boil and stir for 2 minutes.
Asiago Hash Browns recipe.
Ingredients
1 (30 ounce) package frozen hash brown potatoes, thawed
1 1/2 cups grated Asiago cheese
1 medium onion, chopped
1 (8 ounce) container sour cream
8 fluid ounces heavy cream
1/2 cup butter, melted
paprika to taste
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium casserole dish, mix the hash browns, Asiago cheese, onion, sour cream, heavy cream, and butter.
Bake 1 hour in the preheated oven, or until hash browns are fully cooked and the top is lightly browned. Season with paprika, salt, and pepper.
1 (30 ounce) package frozen hash brown potatoes, thawed
1 1/2 cups grated Asiago cheese
1 medium onion, chopped
1 (8 ounce) container sour cream
8 fluid ounces heavy cream
1/2 cup butter, melted
paprika to taste
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium casserole dish, mix the hash browns, Asiago cheese, onion, sour cream, heavy cream, and butter.
Bake 1 hour in the preheated oven, or until hash browns are fully cooked and the top is lightly browned. Season with paprika, salt, and pepper.
Apple, Cranberry, and Pear Crisp recipe.
Ingredients
2 Rome Beauty apples - peeled, cored, and cubed
2 Comice pears - peeled, cored, and cubed
1/2 cup dried cranberries
1 tablespoon all-purpose flour
2 tablespoons honey
1 1/2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick cooking oats
1/4 cup ground walnuts
1/2 cup butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
Bake 45 minutes in the preheated oven, or until brown and crisp on top.
2 Rome Beauty apples - peeled, cored, and cubed
2 Comice pears - peeled, cored, and cubed
1/2 cup dried cranberries
1 tablespoon all-purpose flour
2 tablespoons honey
1 1/2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick cooking oats
1/4 cup ground walnuts
1/2 cup butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
Bake 45 minutes in the preheated oven, or until brown and crisp on top.
Alysia's Basic Meat Lasagna recipe.
Ingredients
1 1/2 pounds ground beef
1 teaspoon garlic powder
1 (28 ounce) jar sausage flavored spaghetti sauce
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano
1 tablespoon olive oil
4 cloves garlic, minced
1 small onion, diced
1 (8 ounce) package mozzarella cheese, shredded
8 ounces provolone cheese, shredded
1 (15 ounce) container ricotta cheese
1/4 cup milk
1/2 teaspoon dried oregano
9 lasagna noodles
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a skillet over medium heat season ground beef with garlic powder and oregano. Brown the meat and drain.
In a large sauce pan add spaghetti sauce, tomato sauce, and oregano; set aside. In a skillet heat olive oil. Saute garlic and onions for about 5 minutes. Mix sauteed onions and garlic with meat into the sauce and cook for 15 to 20 minutes.
Combine mozzarella and provolone cheeses in a medium bowl. In a medium bowl mix ricotta cheese, eggs, milk, and oregano.
Layer a 9x13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Cover with sauce, then with ricotta mixture then sprinkle with mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with parmesan cheese.
Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes.
1 1/2 pounds ground beef
1 teaspoon garlic powder
1 (28 ounce) jar sausage flavored spaghetti sauce
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano
1 tablespoon olive oil
4 cloves garlic, minced
1 small onion, diced
1 (8 ounce) package mozzarella cheese, shredded
8 ounces provolone cheese, shredded
1 (15 ounce) container ricotta cheese
1/4 cup milk
1/2 teaspoon dried oregano
9 lasagna noodles
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a skillet over medium heat season ground beef with garlic powder and oregano. Brown the meat and drain.
In a large sauce pan add spaghetti sauce, tomato sauce, and oregano; set aside. In a skillet heat olive oil. Saute garlic and onions for about 5 minutes. Mix sauteed onions and garlic with meat into the sauce and cook for 15 to 20 minutes.
Combine mozzarella and provolone cheeses in a medium bowl. In a medium bowl mix ricotta cheese, eggs, milk, and oregano.
Layer a 9x13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Cover with sauce, then with ricotta mixture then sprinkle with mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with parmesan cheese.
Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes.
Best Soup This Side Of The Mississippi recipe.
Ingredients
1 pound dry black-eyed peas
1 (5 ounce) can ham
1 carrot, chopped
1 small onion, chopped
salt and pepper to taste
Directions
In a large pot with enough water to cover, soak the black-eyed peas 6 to 8 hours, or overnight.
Stir ham, carrot, onion, salt, and pepper into the pot. Cover all ingredients with water, and bring to a boil. Reduce heat, and simmer 2 1/2 hours, or until black-eyed peas are tender. Stir occasionally and add water as necessary to keep ingredients covered.
1 pound dry black-eyed peas
1 (5 ounce) can ham
1 carrot, chopped
1 small onion, chopped
salt and pepper to taste
Directions
In a large pot with enough water to cover, soak the black-eyed peas 6 to 8 hours, or overnight.
Stir ham, carrot, onion, salt, and pepper into the pot. Cover all ingredients with water, and bring to a boil. Reduce heat, and simmer 2 1/2 hours, or until black-eyed peas are tender. Stir occasionally and add water as necessary to keep ingredients covered.
Baked Bean Sandwiches recipe.
Ingredients
4 English muffins, split
1 (16 ounce) can maple cured baked beans
1 medium onion, thinly sliced
2 medium tomatoes, cut into 1/4 inch slices
4 slices Cheddar cheese
4 slices bacon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Arrange the English muffin halves on a baking sheet. Place an equal amount of baked beans on each muffin half. Layer beans with onion, tomato, cheese, and bacon.
Bake 20 minutes in the preheated oven. Set oven to broil, and continue cooking 1 to 2 minutes, until bacon is crisp. Watch constantly during broiling to make sure bacon does not burn. Serve immediately.
4 English muffins, split
1 (16 ounce) can maple cured baked beans
1 medium onion, thinly sliced
2 medium tomatoes, cut into 1/4 inch slices
4 slices Cheddar cheese
4 slices bacon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Arrange the English muffin halves on a baking sheet. Place an equal amount of baked beans on each muffin half. Layer beans with onion, tomato, cheese, and bacon.
Bake 20 minutes in the preheated oven. Set oven to broil, and continue cooking 1 to 2 minutes, until bacon is crisp. Watch constantly during broiling to make sure bacon does not burn. Serve immediately.
Apple Almond Pilaf recipe.
Ingredients
2 teaspoons margarine
1/4 cup sliced blanched almonds
2 pitted prunes, cut into strips
2 tablespoons raisins
4 slices dried apple, halved
1 1/2 cups water
1/2 cup uncooked long grain rice
2 teaspoons honey
Directions
Melt margarine in a nonstick saucepan. Add almonds; cook and stir over medium heat until lightly browned. Stir in prunes, raisins and apple slices; cook and stir for 1 minute. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 20 minutes.
2 teaspoons margarine
1/4 cup sliced blanched almonds
2 pitted prunes, cut into strips
2 tablespoons raisins
4 slices dried apple, halved
1 1/2 cups water
1/2 cup uncooked long grain rice
2 teaspoons honey
Directions
Melt margarine in a nonstick saucepan. Add almonds; cook and stir over medium heat until lightly browned. Stir in prunes, raisins and apple slices; cook and stir for 1 minute. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 20 minutes.
Best Grilled Margarita Chicken... Ever! recipe.
Ingredients
2/3 cup chopped fresh cilantro
2 tablespoons coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
1/2 cup margarita mix
1/4 cup lime juice
1/4 cup orange juice
3 tablespoons tequila
3 tablespoons triple sec
2 tablespoons honey
1 cup light olive oil
6 skinless, boneless chicken breast halves
Directions
Place cilantro, pepper, garlic powder, and onion powder in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.
2/3 cup chopped fresh cilantro
2 tablespoons coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
1/2 cup margarita mix
1/4 cup lime juice
1/4 cup orange juice
3 tablespoons tequila
3 tablespoons triple sec
2 tablespoons honey
1 cup light olive oil
6 skinless, boneless chicken breast halves
Directions
Place cilantro, pepper, garlic powder, and onion powder in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.
Balsamic Salad dressing recipe.
Ingredients
3/4 cup tomato juice
1/4 cup balsamic vinegar or red wine vinegar
1 envelope Italian salad dressing mix
2 teaspoons sugar
Directions
In a jar with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator.
3/4 cup tomato juice
1/4 cup balsamic vinegar or red wine vinegar
1 envelope Italian salad dressing mix
2 teaspoons sugar
Directions
In a jar with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator.
Best Guacamole recipe.
Ingredients
1/2 lemon, juiced
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil
Directions
Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.
1/2 lemon, juiced
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil
Directions
Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.
Banana Nut Bread III recipe.
Ingredients
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup chopped pecans
1 cup mashed bananas
1/2 cup vegetable oil
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans. Set aside.
Sift together flour, baking powder, baking soda, salt, and sugar. Stir in nuts, eggs, bananas, oil, and vanilla extract.
Pour into prepared pans. Bake for 45 to 60 minutes. Cool on wire rack for 10 minutes before removing from pans.
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup chopped pecans
1 cup mashed bananas
1/2 cup vegetable oil
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans. Set aside.
Sift together flour, baking powder, baking soda, salt, and sugar. Stir in nuts, eggs, bananas, oil, and vanilla extract.
Pour into prepared pans. Bake for 45 to 60 minutes. Cool on wire rack for 10 minutes before removing from pans.
Big Kev's Texas Style Long Island Iced Tea recipe.
Ingredients
1 fluid ounce vodka
1 fluid ounce dry gin
1 fluid ounce triple sec (orange-flavored liqueur)
1 fluid ounce rum
1 fluid ounce tequila
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
1 wedge lemon
1 wedge lime
Directions
Pour vodka, gin, triple sec, rum, and tequila into a tall glass with ice. Top off with cola. Stir gently. Garnish with lemon and lime wedges.
1 fluid ounce vodka
1 fluid ounce dry gin
1 fluid ounce triple sec (orange-flavored liqueur)
1 fluid ounce rum
1 fluid ounce tequila
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
1 wedge lemon
1 wedge lime
Directions
Pour vodka, gin, triple sec, rum, and tequila into a tall glass with ice. Top off with cola. Stir gently. Garnish with lemon and lime wedges.
Breakfast Pita Pockets recipe.
Ingredients
1 pound bulk pork sausage
5 pita breads, halved
1/4 cup milk
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/4 teaspoon pepper
5 slices Swiss cheese, halved
Directions
In a skillet, cook sausage until no longer pink. Drain and set aside. Place the pita halves in an ungreased 11-in. x 7-in. x 2-in. baking pan. Bake at 300 degrees F for 5 minutes. In a bowl, beat eggs, milk, oregano, salt and pepper. Pour into a lightly greased skillet. Cook and stir gently over medium heat until the eggs are completely set. Stir in sausage. Place a half slice of cheese in each pita half; spoon about 1/3 cup of egg mixture into each. Serve warm.
1 pound bulk pork sausage
5 pita breads, halved
1/4 cup milk
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/4 teaspoon pepper
5 slices Swiss cheese, halved
Directions
In a skillet, cook sausage until no longer pink. Drain and set aside. Place the pita halves in an ungreased 11-in. x 7-in. x 2-in. baking pan. Bake at 300 degrees F for 5 minutes. In a bowl, beat eggs, milk, oregano, salt and pepper. Pour into a lightly greased skillet. Cook and stir gently over medium heat until the eggs are completely set. Stir in sausage. Place a half slice of cheese in each pita half; spoon about 1/3 cup of egg mixture into each. Serve warm.
Avocado Quick Bread recipe.
Ingredients
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 cup butter, softened
1 7/8 cups white sugar
1 1/2 cups mashed ripe avocado
3/4 cup buttermilk
3/4 cup chopped pecans
1/2 cup raisins
1 tablespoon grated orange zest
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, cinnamon and allspice. Set aside.
In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then mix in the mashed avocado. Stir in the dry ingredients alternately with the buttermilk until just mixed. Fold in the chopped pecans, raisins and orange zest. Divide the batter evenly between the two loaf pans.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Allow loaves to cool in pan for at least 20 minutes before removing.
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 cup butter, softened
1 7/8 cups white sugar
1 1/2 cups mashed ripe avocado
3/4 cup buttermilk
3/4 cup chopped pecans
1/2 cup raisins
1 tablespoon grated orange zest
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, cinnamon and allspice. Set aside.
In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then mix in the mashed avocado. Stir in the dry ingredients alternately with the buttermilk until just mixed. Fold in the chopped pecans, raisins and orange zest. Divide the batter evenly between the two loaf pans.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Allow loaves to cool in pan for at least 20 minutes before removing.
Ash-e-jow (Iranian/Persian Barley Soup) recipe.
Ingredients
2 quarts chicken stock
2 tablespoons vegetable oil
1 medium onion, diced
1 cup uncooked pearl barley
1 teaspoon turmeric
1 lime, juiced
1/4 cup tomato paste
salt, to taste
ground black pepper, to taste
1 cup diced carrots
1/2 cup sour cream
1/2 cup chopped fresh parsley
8 lime wedges
Directions
Heat the chicken stock in a pot to a gentle simmer.
Heat the vegetable oil in a large pot over medium heat and saute the onion until translucent. Add the pearl barley to the pot and stir for one minute. Stir in the hot chicken stock, turmeric, lime juice, tomato paste, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer for 1 hour.
Mix in the carrots and continue simmering 30 minutes or until the soup has thickened and the carrots and barley are tender. If the soup is too thick, add hot water, one tablespoon at a time.
Place the sour cream in a small bowl. Slowly pour 1/2 cup of hot soup mixture into sour cream, whisking constantly. Gradually add the sour cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley. Serve with fresh lime wedges.
2 quarts chicken stock
2 tablespoons vegetable oil
1 medium onion, diced
1 cup uncooked pearl barley
1 teaspoon turmeric
1 lime, juiced
1/4 cup tomato paste
salt, to taste
ground black pepper, to taste
1 cup diced carrots
1/2 cup sour cream
1/2 cup chopped fresh parsley
8 lime wedges
Directions
Heat the chicken stock in a pot to a gentle simmer.
Heat the vegetable oil in a large pot over medium heat and saute the onion until translucent. Add the pearl barley to the pot and stir for one minute. Stir in the hot chicken stock, turmeric, lime juice, tomato paste, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer for 1 hour.
Mix in the carrots and continue simmering 30 minutes or until the soup has thickened and the carrots and barley are tender. If the soup is too thick, add hot water, one tablespoon at a time.
Place the sour cream in a small bowl. Slowly pour 1/2 cup of hot soup mixture into sour cream, whisking constantly. Gradually add the sour cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley. Serve with fresh lime wedges.
Baked Pancakes with Sausages recipe.
Ingredients
1 pound pork sausage links
1 3/4 cups all-purpose flour
4 teaspoons baking powder
5 teaspoons white sugar
1 teaspoon salt
1 1/2 cups milk
3 tablespoons shortening, melted
Directions
Preheat oven to 450 degrees F (230 degrees C). Grease a 10x15 inch jellyroll pan. Place sausages in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
Sift together the flour, baking powder, white sugar and salt, set aside.
In a large mixing bowl, beat eggs until light and fluffy. Add milk and shortening; mix well. Gradually stir in dry ingredients until smooth. Pour the batter into the prepared jelly roll pan. Arrange sausages on top of the batter.
Bake for 15 minutes, In the preheated oven, or until pancakes are cooked through. Cut into 10 pieces and serve hot with butter and syrup.
1 pound pork sausage links
1 3/4 cups all-purpose flour
4 teaspoons baking powder
5 teaspoons white sugar
1 teaspoon salt
1 1/2 cups milk
3 tablespoons shortening, melted
Directions
Preheat oven to 450 degrees F (230 degrees C). Grease a 10x15 inch jellyroll pan. Place sausages in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
Sift together the flour, baking powder, white sugar and salt, set aside.
In a large mixing bowl, beat eggs until light and fluffy. Add milk and shortening; mix well. Gradually stir in dry ingredients until smooth. Pour the batter into the prepared jelly roll pan. Arrange sausages on top of the batter.
Bake for 15 minutes, In the preheated oven, or until pancakes are cooked through. Cut into 10 pieces and serve hot with butter and syrup.
Balsamic Green Bean Salad recipe.
Ingredients
1 pound fresh green beans, trimmed
2 tablespoons chopped shallots
2 tablespoons chopped garlic
1/4 cup balsamic vinegar
1/4 cup olive oil
Directions
Place green beans in a large saucepan. Fill with enough water to cover green beans, and bring to a boil over high heat. Reduce heat to medium low, and simmer 10 minutes. Drain, and let cool.
In a bowl, stir together shallots, garlic, balsamic vinegar, and oil. Pour over green beans. Cover, and refrigerate at least 1 hour. Serve cold.
1 pound fresh green beans, trimmed
2 tablespoons chopped shallots
2 tablespoons chopped garlic
1/4 cup balsamic vinegar
1/4 cup olive oil
Directions
Place green beans in a large saucepan. Fill with enough water to cover green beans, and bring to a boil over high heat. Reduce heat to medium low, and simmer 10 minutes. Drain, and let cool.
In a bowl, stir together shallots, garlic, balsamic vinegar, and oil. Pour over green beans. Cover, and refrigerate at least 1 hour. Serve cold.
Basil Cream Chicken recipe.
Ingredients
1/4 cup milk
1/4 cup bread crumbs
1 pound skinless, boneless chicken breast halves
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon ground black pepper
Directions
Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.
Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.
1/4 cup milk
1/4 cup bread crumbs
1 pound skinless, boneless chicken breast halves
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon ground black pepper
Directions
Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.
Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.
Beer Cheese Dip I recipe.
Ingredients
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package processed cheese food, diced
1/2 (12 fluid ounce) can beer, room temperature
1 clove garlic, peeled and crushed
Directions
In a medium bowl, whip together cream cheese, processed cheese food, beer and garlic. Continue whipping until smooth.
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package processed cheese food, diced
1/2 (12 fluid ounce) can beer, room temperature
1 clove garlic, peeled and crushed
Directions
In a medium bowl, whip together cream cheese, processed cheese food, beer and garlic. Continue whipping until smooth.
Baked Creamed Corn II recipe.
Ingredients
1/2 cup butter
1 (8 ounce) package whipped cream cheese
1 cube chicken bouillon
1 (10 ounce) package frozen corn kernels, thawed
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
salt to taste
1/2 cup heavy cream
1/2 cup shredded mozzarella cheese
1/2 cup crushed buttery round crackers
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch casserole dish.
In a saucepan over medium heat, melt the butter and cream cheese, and dissolve the chicken bouillon. Mix in the corn. Season with pepper, nutmeg, and salt. Stir in the cream. Transfer the mixture to the prepared casserole dish. Sprinkle with cheese, and top with crackers.
Bake 20 minutes in the preheated oven, or until lightly browned.
1/2 cup butter
1 (8 ounce) package whipped cream cheese
1 cube chicken bouillon
1 (10 ounce) package frozen corn kernels, thawed
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
salt to taste
1/2 cup heavy cream
1/2 cup shredded mozzarella cheese
1/2 cup crushed buttery round crackers
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch casserole dish.
In a saucepan over medium heat, melt the butter and cream cheese, and dissolve the chicken bouillon. Mix in the corn. Season with pepper, nutmeg, and salt. Stir in the cream. Transfer the mixture to the prepared casserole dish. Sprinkle with cheese, and top with crackers.
Bake 20 minutes in the preheated oven, or until lightly browned.
Almond Coffee Creamer recipe.
Ingredients
3/4 cup confectioners' sugar
3/4 cup powdered non-dairy creamer
1 teaspoon ground cinnamon
1 teaspoon almond extract
Directions
In a bowl, combine all the ingredients; mix well. Store in an airtight container. To use, add to coffee in place of nondairy creamer and sugar.
3/4 cup confectioners' sugar
3/4 cup powdered non-dairy creamer
1 teaspoon ground cinnamon
1 teaspoon almond extract
Directions
In a bowl, combine all the ingredients; mix well. Store in an airtight container. To use, add to coffee in place of nondairy creamer and sugar.
Boston Cream Pie Minis recipe.
Ingredients
1 package (2-layer size) yellow cake mix
1 cup cold milk
1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding
1 1/2 cups thawed COOL WHIP Whipped Topping, divided
4 squares BAKER'S Semi-Sweet Chocolate
Directions
Preheat oven to 350 degrees F. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool in pans 10 min. Remove to wire racks; cool completely.
Beat milk and dry pudding mix with wire whisk 2 min. or until well blended. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
Microwave remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. to thicken. Spread onto cupcakes. Refrigerate at least 15 min. before serving. Store leftovers in refrigerator.
1 package (2-layer size) yellow cake mix
1 cup cold milk
1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding
1 1/2 cups thawed COOL WHIP Whipped Topping, divided
4 squares BAKER'S Semi-Sweet Chocolate
Directions
Preheat oven to 350 degrees F. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool in pans 10 min. Remove to wire racks; cool completely.
Beat milk and dry pudding mix with wire whisk 2 min. or until well blended. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
Microwave remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. to thicken. Spread onto cupcakes. Refrigerate at least 15 min. before serving. Store leftovers in refrigerator.
8/17/2011
Banana Bread Cookies recipe.
Ingredients
1 cup butter flavored shortening
1 cup white sugar
1 teaspoon vanilla extract
1 banana, peeled and mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter
1/3 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
In a medium bowl, cream together shortening and white sugar until smooth. Beat in eggs, vanilla extract, and banana. Combine flour, baking soda, and salt; blend thoroughly into the shortening mixture to make a sticky batter. Drop by rounded tablespoons onto the prepared baking sheets.
Bake 10 to 15 minutes in the preheated oven, or until lightly browned.
In a medium bowl, blend butter, confectioners' sugar, milk and vanilla extract. Adjust amount of milk as necessary to attain a drizzling consistency. Drizzle over warm cookies.
1 cup butter flavored shortening
1 cup white sugar
1 teaspoon vanilla extract
1 banana, peeled and mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter
1/3 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
In a medium bowl, cream together shortening and white sugar until smooth. Beat in eggs, vanilla extract, and banana. Combine flour, baking soda, and salt; blend thoroughly into the shortening mixture to make a sticky batter. Drop by rounded tablespoons onto the prepared baking sheets.
Bake 10 to 15 minutes in the preheated oven, or until lightly browned.
In a medium bowl, blend butter, confectioners' sugar, milk and vanilla extract. Adjust amount of milk as necessary to attain a drizzling consistency. Drizzle over warm cookies.
Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes recipe.
Ingredients
4 (4 ounce) skinless, boneless chicken breast halves
2 cloves garlic, sliced thin
1 teaspoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
4 carrots, halved lengthwise and cut crosswise into 1-inch pieces
4 red potatoes, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a 10x12 inch pan with aluminum foil.
Use the tip of a sharp boning or paring knife to cut 3 small slits into the side of each chicken breast; insert a slice of garlic into each slit.
Mix the rosemary, thyme, and sage together on a shallow dish; roll and press each chicken breast into the herb mixture to coat.
Arrange the breasts close together on the foil-lined pan. Place carrots and red potatoes in a layer around chicken and fold up edges of foil approximately 1 inch. Drizzle carrots and red potatoes with olive oil, salt, and pepper.
Cook in the preheated oven for 7 minutes; turn the chicken and cook until no longer pink in the center and the juices run clear, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4 (4 ounce) skinless, boneless chicken breast halves
2 cloves garlic, sliced thin
1 teaspoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
4 carrots, halved lengthwise and cut crosswise into 1-inch pieces
4 red potatoes, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a 10x12 inch pan with aluminum foil.
Use the tip of a sharp boning or paring knife to cut 3 small slits into the side of each chicken breast; insert a slice of garlic into each slit.
Mix the rosemary, thyme, and sage together on a shallow dish; roll and press each chicken breast into the herb mixture to coat.
Arrange the breasts close together on the foil-lined pan. Place carrots and red potatoes in a layer around chicken and fold up edges of foil approximately 1 inch. Drizzle carrots and red potatoes with olive oil, salt, and pepper.
Cook in the preheated oven for 7 minutes; turn the chicken and cook until no longer pink in the center and the juices run clear, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
A Baker's Secret for Bread Machines recipe.
Ingredients
7 fluid ounces warm water (110 degrees F/45 degrees C)
2 tablespoons lard
1 (.25 ounce) package active dry yeast
2 3/4 cups bread flour
1 teaspoon salt
1 teaspoon ground cinnamon (optional)
Directions
Ignore the bread machine directions. Place warm water and lard into the bread machine pan. Sprinkle in the yeast. Pour in flour and salt. Toss in cinnamon if desired. Select cycle; press Start.
7 fluid ounces warm water (110 degrees F/45 degrees C)
2 tablespoons lard
1 (.25 ounce) package active dry yeast
2 3/4 cups bread flour
1 teaspoon salt
1 teaspoon ground cinnamon (optional)
Directions
Ignore the bread machine directions. Place warm water and lard into the bread machine pan. Sprinkle in the yeast. Pour in flour and salt. Toss in cinnamon if desired. Select cycle; press Start.
Best Rib Sauce recipe.
Ingredients
1/2 teaspoon hot pepper sauce
1/4 cup fresh lime juice
1 cup brewed coffee
4 teaspoons brown sugar
1 (1.5 fluid ounce) jigger bourbon
1 cup honey
2 teaspoons Worcestershire sauce
1/2 cup tomato paste
1/2 cup tomato sauce
Directions
In a medium saucepan over medium low heat, combine the hot pepper sauce, lime juice, coffee, sugar, whiskey, honey, Worcestershire sauce, tomato paste and tomato sauce. Mix together well and allow to simmer for 30 minutes.
1/2 teaspoon hot pepper sauce
1/4 cup fresh lime juice
1 cup brewed coffee
4 teaspoons brown sugar
1 (1.5 fluid ounce) jigger bourbon
1 cup honey
2 teaspoons Worcestershire sauce
1/2 cup tomato paste
1/2 cup tomato sauce
Directions
In a medium saucepan over medium low heat, combine the hot pepper sauce, lime juice, coffee, sugar, whiskey, honey, Worcestershire sauce, tomato paste and tomato sauce. Mix together well and allow to simmer for 30 minutes.
Beefy Tomato Pasta Soup recipe.
Ingredients
1 pound ground beef
2 medium green peppers, cut into 1-inch pieces
1 medium onion, cut into chunks
2 garlic cloves, minced
5 cups water
2 (14.5 ounce) cans diced Italian tomatoes, undrained
1 (6 ounce) can tomato paste
1 tablespoon brown sugar
2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked spiral pasta
Croutons
Directions
In a Dutch oven or soup kettle, cook the beef, green peppers, onion and garlic over medium heat until meat is no longer pink; drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta. Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired.
1 pound ground beef
2 medium green peppers, cut into 1-inch pieces
1 medium onion, cut into chunks
2 garlic cloves, minced
5 cups water
2 (14.5 ounce) cans diced Italian tomatoes, undrained
1 (6 ounce) can tomato paste
1 tablespoon brown sugar
2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked spiral pasta
Croutons
Directions
In a Dutch oven or soup kettle, cook the beef, green peppers, onion and garlic over medium heat until meat is no longer pink; drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta. Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired.
Award Winning Peaches and Cream Pie recipe.
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1/2 cup milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1/2 cup milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
Apricot Fruitcake recipe.
Ingredients
1 cup dried apricots
1 cup water
3/4 cup butter
1 cup white sugar
1 cup golden raisins
1 pound red and green candied cherries
6 candied pineapple slices
1 pound candied mixed fruit
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup apricot nectar
1 cup chopped pecans
Directions
Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
Combine the flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.
1 cup dried apricots
1 cup water
3/4 cup butter
1 cup white sugar
1 cup golden raisins
1 pound red and green candied cherries
6 candied pineapple slices
1 pound candied mixed fruit
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup apricot nectar
1 cup chopped pecans
Directions
Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
Combine the flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.
Butter Fried Zucchini recipe.
Ingredients
2 eggs, beaten
2 cups all-purpose flour
2 large zucchini, cut into 1/2 inch slices
3/4 cup margarine
salt and pepper to taste
Directions
Place the beaten eggs in a bowl. Place the flour on a dish. Dip the zucchini in the eggs, then dredge in the flour to coat.
Melt the margarine in a large skillet over medium heat. Fry the coated zucchini slices in the margarine until lightly browned. Season with salt and pepper.
2 eggs, beaten
2 cups all-purpose flour
2 large zucchini, cut into 1/2 inch slices
3/4 cup margarine
salt and pepper to taste
Directions
Place the beaten eggs in a bowl. Place the flour on a dish. Dip the zucchini in the eggs, then dredge in the flour to coat.
Melt the margarine in a large skillet over medium heat. Fry the coated zucchini slices in the margarine until lightly browned. Season with salt and pepper.
Busy Day Deer recipe.
Ingredients
2 tablespoons olive oil
1 onion, diced
1/4 bell pepper, diced
2 (1/2 pound) venison steaks, cubed
1 (1 ounce) package dry onion and mushroom soup mix
3 1/2 cups water
2 tablespoons all-purpose flour
Directions
Heat the oil in a large skillet. Cook the onion, pepper, and venison in the hot oil until the meat is cooked through. Stir in the soup mix and the water. Continue cooking until the onion and pepper are tender. Add the flour and whisk over the heat until there are no lumps. Cook and stir until sauce has thickened.
2 tablespoons olive oil
1 onion, diced
1/4 bell pepper, diced
2 (1/2 pound) venison steaks, cubed
1 (1 ounce) package dry onion and mushroom soup mix
3 1/2 cups water
2 tablespoons all-purpose flour
Directions
Heat the oil in a large skillet. Cook the onion, pepper, and venison in the hot oil until the meat is cooked through. Stir in the soup mix and the water. Continue cooking until the onion and pepper are tender. Add the flour and whisk over the heat until there are no lumps. Cook and stir until sauce has thickened.
Beer Margaritas recipe.
Ingredients
1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces tequila
12 fluid ounces water
12 fluid ounces beer
1 lime, cut into wedges
Directions
Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.
1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces tequila
12 fluid ounces water
12 fluid ounces beer
1 lime, cut into wedges
Directions
Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.
Blue Cheese Herb Spread recipe.
Ingredients
2 tablespoons walnuts
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives
1 (8 ounce) package cold cream cheese
1/2 cup blue cheese, crumbled
Directions
Place the walnuts, parsley, and chives in the bowl of a food processor, and process until finely chopped. Place herb mixture into a small bowl, and stir in blue cheese. Set aside.
Place the cream cheese in the bowl of a food processor, and process until smooth. Add the herb mixture to the cream cheese, and process until thoroughly blended. Serve at room temperature.
2 tablespoons walnuts
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives
1 (8 ounce) package cold cream cheese
1/2 cup blue cheese, crumbled
Directions
Place the walnuts, parsley, and chives in the bowl of a food processor, and process until finely chopped. Place herb mixture into a small bowl, and stir in blue cheese. Set aside.
Place the cream cheese in the bowl of a food processor, and process until smooth. Add the herb mixture to the cream cheese, and process until thoroughly blended. Serve at room temperature.
Better than Sex Cake IV recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple with juice
3/4 cup white sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 cups milk
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
3/4 cup flaked coconut, toasted
1/2 cup chopped pecans
Directions
Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.
While the cake is baking, combine pineapple with juice and 3/4 cup sugar in a medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally. Pierce top of hot cake with fork at 1 inch intervals. Pour pineapple mixture over cake. Cool completely.
Beat pudding mix with milk until smooth. Spread pudding over cooled cake.
Whip cream until slightly thickened. Add confectioner's sugar and vanilla, and whip until soft peaks form. Spread over top of cake. Chill cake for 24 hours. Sprinkle with coconut and pecans just before serving. Refrigerate leftovers.
1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple with juice
3/4 cup white sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 cups milk
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
3/4 cup flaked coconut, toasted
1/2 cup chopped pecans
Directions
Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.
While the cake is baking, combine pineapple with juice and 3/4 cup sugar in a medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally. Pierce top of hot cake with fork at 1 inch intervals. Pour pineapple mixture over cake. Cool completely.
Beat pudding mix with milk until smooth. Spread pudding over cooled cake.
Whip cream until slightly thickened. Add confectioner's sugar and vanilla, and whip until soft peaks form. Spread over top of cake. Chill cake for 24 hours. Sprinkle with coconut and pecans just before serving. Refrigerate leftovers.
Ain't Yo Momma's Chocolate Milk recipe.
Ingredients
1 fluid ounce vodka
1 fluid ounce hazelnut liqueur
1 fluid ounce Irish cream liqueur
1 fluid ounce coffee flavored liqueur
Ice cubes
Directions
In a cocktail shaker, shake together vodka, hazelnut liqueur, Irish cream liqueur, and coffee flavored liqueur with several cubes of ice. Strain into a glass filled with ice cubes.
1 fluid ounce vodka
1 fluid ounce hazelnut liqueur
1 fluid ounce Irish cream liqueur
1 fluid ounce coffee flavored liqueur
Ice cubes
Directions
In a cocktail shaker, shake together vodka, hazelnut liqueur, Irish cream liqueur, and coffee flavored liqueur with several cubes of ice. Strain into a glass filled with ice cubes.
Almond and Coconut Crusted Tilapia recipe.
Ingredients
3 eggs, beaten
1 cup chopped toasted almonds
1 cup flaked coconut
1 tablespoon sesame seeds
1 tablespoon brown sugar
1 pinch nutmeg
1 (15 ounce) can crushed pineapple, drained
1/2 cup chopped onion
6 (5 ounce) fillets tilapia
Directions
Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
Place the beaten eggs in a shallow dish. Mix the almonds, coconut, sesame seeds, brown sugar, and nutmeg together in a mixing bowl. Stir the pineapple and onion together in a separate bowl. Dip each tilapia fillet into the beaten egg and then press into the almond mixture. Place the coated tilapia into the prepared dish. Spread the pineapple mixture over the coated fillets.
Bake in the preheated oven until the fish flakes easily with a fork, about 40 minutes.
3 eggs, beaten
1 cup chopped toasted almonds
1 cup flaked coconut
1 tablespoon sesame seeds
1 tablespoon brown sugar
1 pinch nutmeg
1 (15 ounce) can crushed pineapple, drained
1/2 cup chopped onion
6 (5 ounce) fillets tilapia
Directions
Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
Place the beaten eggs in a shallow dish. Mix the almonds, coconut, sesame seeds, brown sugar, and nutmeg together in a mixing bowl. Stir the pineapple and onion together in a separate bowl. Dip each tilapia fillet into the beaten egg and then press into the almond mixture. Place the coated tilapia into the prepared dish. Spread the pineapple mixture over the coated fillets.
Bake in the preheated oven until the fish flakes easily with a fork, about 40 minutes.
Broccoli-Stuffed Sole recipe.
Ingredients
2 tablespoons butter or stick margarine, melted
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 cup cooked rice
1 cup shredded reduced-fat Cheddar cheese
8 (4 ounce) sole or whitefish fillets
Directions
In a small bowl, combine the butter, lemon juice, salt and pepper. In another bowl, combine the broccoli, rice, cheese and half of the butter mixture. Spoon 1/2 cup onto each fillet. Roll up and place seam side down in a baking dish coated with nonstick cooking spray. Pour remaining butter mixture over roll-ups.
Bake, uncovered, at 350 degrees F for 25 minutes or until fish flakes easily with a fork. Baste with pan drippings; sprinkle with paprika.
2 tablespoons butter or stick margarine, melted
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 cup cooked rice
1 cup shredded reduced-fat Cheddar cheese
8 (4 ounce) sole or whitefish fillets
Directions
In a small bowl, combine the butter, lemon juice, salt and pepper. In another bowl, combine the broccoli, rice, cheese and half of the butter mixture. Spoon 1/2 cup onto each fillet. Roll up and place seam side down in a baking dish coated with nonstick cooking spray. Pour remaining butter mixture over roll-ups.
Bake, uncovered, at 350 degrees F for 25 minutes or until fish flakes easily with a fork. Baste with pan drippings; sprinkle with paprika.
Basic Irish Soda Bread With Cheese recipe.
Ingredients
2 eggs, beaten
1/3 cup grated Parmesan cheese
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup milk, or as needed
Directions
Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Beat eggs in a bowl and set aside. Place the Parmesan cheese into a shallow bowl.
In a bowl, mix the flour, salt, and baking soda until well combined. Add in milk, several tablespoons at a time, until the mixture forms a soft dough. Turn the dough out onto a well-floured work surface, and knead several times until the dough comes together.
Roll the dough out into a rectangle about 1/2 inch thick, and cut into 2x3-inch squares. Brush each square with beaten egg, and dip the top of the square into the Parmesan cheese. Place the squares onto the prepared baking sheet.
Bake in the preheated oven until the squares are lightly browned, about 10 minutes.
2 eggs, beaten
1/3 cup grated Parmesan cheese
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup milk, or as needed
Directions
Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Beat eggs in a bowl and set aside. Place the Parmesan cheese into a shallow bowl.
In a bowl, mix the flour, salt, and baking soda until well combined. Add in milk, several tablespoons at a time, until the mixture forms a soft dough. Turn the dough out onto a well-floured work surface, and knead several times until the dough comes together.
Roll the dough out into a rectangle about 1/2 inch thick, and cut into 2x3-inch squares. Brush each square with beaten egg, and dip the top of the square into the Parmesan cheese. Place the squares onto the prepared baking sheet.
Bake in the preheated oven until the squares are lightly browned, about 10 minutes.
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