Ingredients
1 (12 fluid ounce) can beer
1 (3 pound) whole chicken
1 large sweet onion, sliced
4 sprigs fresh rosemary
seasoned salt, to taste
1 (14.5 ounce) can low-sodium chicken broth
4 red potatoes, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Pour out half the beer from the can, spray the can with cooking spray, and set it upright in the center of the baking sheet.
Cut 2 thin slices from the orange, and set aside. Cut the rest of the orange into large chunks. Loosen the skin over the breast of the chicken, and insert an orange slice, an onion slice, and 1 rosemary sprig under the skin of each side of the breast. Place the orange chunks and 2 sprigs of rosemary into the cavity of the chicken.
Spray the outside of the chicken with cooking oil spray, and sprinkle with seasoned salt to taste. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken. Pour the chicken broth into the baking dish, and place the rest of the sliced onion and the potatoes into the broth.
Roast in the preheated oven until the skin is crisp, the meat is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Let the chicken rest for 10 minutes before slicing.
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9/10/2011
Baked Potato Chips Chicken recipe.
Ingredients
1 teaspoon butter
1 cup self-rising flour
1 tablespoon garlic powder
2 tablespoons meat tenderizer
1 tablespoon salt
1 tablespoon ground black pepper
3 cups crushed potato chips (such as Lay's�)
1/2 cup olive oil
8 chicken tenders
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with butter.
In a bowl, stir together the self-rising flour, garlic powder, meat tenderizer, salt, and pepper. In a separate bowl, place the crushed potato chips. Pour the olive oil into a third bowl.
Rinse the chicken tenders under cold water. Working one at a time, dip a chicken tender into olive oil, then into the seasoned flour mixture, then back into the olive oil, then into the crushed potato chips. Lay the coated chicken tender into the prepared baking dish. Repeat with all the other pieces of chicken. Sprinkle about 1 tablespoon of the seasoned flour onto the chicken pieces, then sprinkle the chicken with remaining potato chips.
Place the baking dish onto the middle rack of preheated oven, and bake until the chicken is no longer pink inside, the juices run clear, and the coating is golden brown, about 30 minutes.
1 teaspoon butter
1 cup self-rising flour
1 tablespoon garlic powder
2 tablespoons meat tenderizer
1 tablespoon salt
1 tablespoon ground black pepper
3 cups crushed potato chips (such as Lay's�)
1/2 cup olive oil
8 chicken tenders
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with butter.
In a bowl, stir together the self-rising flour, garlic powder, meat tenderizer, salt, and pepper. In a separate bowl, place the crushed potato chips. Pour the olive oil into a third bowl.
Rinse the chicken tenders under cold water. Working one at a time, dip a chicken tender into olive oil, then into the seasoned flour mixture, then back into the olive oil, then into the crushed potato chips. Lay the coated chicken tender into the prepared baking dish. Repeat with all the other pieces of chicken. Sprinkle about 1 tablespoon of the seasoned flour onto the chicken pieces, then sprinkle the chicken with remaining potato chips.
Place the baking dish onto the middle rack of preheated oven, and bake until the chicken is no longer pink inside, the juices run clear, and the coating is golden brown, about 30 minutes.
Bryan's Spicy Red Lentil Soup recipe.
Ingredients
1 teaspoon olive oil
1 1/2 cups chopped red onion
salt and pepper to taste
1 (28 ounce) can diced tomatoes
1 1/2 cups frozen chopped spinach
2 cups dry red lentils
2 cups water
2 teaspoons dried basil
1 1/2 teaspoons ground cardamom
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1/2 teaspoon curry powder
Directions
Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.
Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.
1 teaspoon olive oil
1 1/2 cups chopped red onion
salt and pepper to taste
1 (28 ounce) can diced tomatoes
1 1/2 cups frozen chopped spinach
2 cups dry red lentils
2 cups water
2 teaspoons dried basil
1 1/2 teaspoons ground cardamom
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1/2 teaspoon curry powder
Directions
Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.
Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.
Apple Cranberry Crisp recipe.
Ingredients
1 1/2 cups quick cooking oats
1/2 cup brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/3 cup butter flavored shortening, melted
1 tablespoon water
1 (16 ounce) can whole berry cranberry sauce
2 tablespoons cornstarch
5 Granny Smith apples - peeled, cored and thinly sliced
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the oats, brown sugar, flour, and cinnamon. Stir in the melted shortening and water to form a crumbly mixture.
In a large saucepan, mix together the cranberry sauce and cornstarch. Bring to a boil, and then remove from heat. Stir in the apples. Spread into an 8x8 inch glass baking dish. Crumble the oat mixture over the apples.
Bake in the preheated oven for 30 to 35 minutes, or until the apples are tender. Serve warm.
1 1/2 cups quick cooking oats
1/2 cup brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/3 cup butter flavored shortening, melted
1 tablespoon water
1 (16 ounce) can whole berry cranberry sauce
2 tablespoons cornstarch
5 Granny Smith apples - peeled, cored and thinly sliced
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the oats, brown sugar, flour, and cinnamon. Stir in the melted shortening and water to form a crumbly mixture.
In a large saucepan, mix together the cranberry sauce and cornstarch. Bring to a boil, and then remove from heat. Stir in the apples. Spread into an 8x8 inch glass baking dish. Crumble the oat mixture over the apples.
Bake in the preheated oven for 30 to 35 minutes, or until the apples are tender. Serve warm.
Bloody Mary Deluxe recipe.
Ingredients
1 (11.5 fl oz) can spicy vegetable juice cocktail
1/2 lime, juiced
1 stalk celery
4 dashes pepper sauce (such as Frank's Red Hot�)
2 dashes Worcestershire sauce
1 teaspoon prepared horseradish
4 (1.5 fluid ounce) jiggers vodka, or to taste
1/2 cup crushed ice
salt and ground black pepper to taste
1 cup ice cubes
4 marinated cocktail onions
1/2 carrot (optional)
2 short stalks of celery with leaves
2 stuffed green olives
1/2 lime, cut into wedges
2 thin strips of green bell pepper (optional)
2 small sprigs of mint (optional)
Directions
In a blender, combine the vegetable juice, lime juice, 1 celery stalk, hot pepper sauce, Worcestershire sauce, horseradish, vodka, and crushed ice. Season with salt and pepper. Cover, and blend until smooth.
Use two large frozen beer mugs, highball or pint glasses. Place one cocktail onion at the bottom of each glass. Put 1/2 cup of ice cubes into each glass. Use a vegetable peeler to pull a few strips off of the carrot for each glass. Put in a slice of green pepper. Divide the blended mixture evenly between the two glasses.
On cocktail toothpicks, place a green olive, a cocktail onion, and a lime wedge. Attach each one to a celery stalk so that when inserted, this garnish is on the top of the drink. Sprinkle on a few more carrot strips, and garnish each drink with a sprig of mint.
1 (11.5 fl oz) can spicy vegetable juice cocktail
1/2 lime, juiced
1 stalk celery
4 dashes pepper sauce (such as Frank's Red Hot�)
2 dashes Worcestershire sauce
1 teaspoon prepared horseradish
4 (1.5 fluid ounce) jiggers vodka, or to taste
1/2 cup crushed ice
salt and ground black pepper to taste
1 cup ice cubes
4 marinated cocktail onions
1/2 carrot (optional)
2 short stalks of celery with leaves
2 stuffed green olives
1/2 lime, cut into wedges
2 thin strips of green bell pepper (optional)
2 small sprigs of mint (optional)
Directions
In a blender, combine the vegetable juice, lime juice, 1 celery stalk, hot pepper sauce, Worcestershire sauce, horseradish, vodka, and crushed ice. Season with salt and pepper. Cover, and blend until smooth.
Use two large frozen beer mugs, highball or pint glasses. Place one cocktail onion at the bottom of each glass. Put 1/2 cup of ice cubes into each glass. Use a vegetable peeler to pull a few strips off of the carrot for each glass. Put in a slice of green pepper. Divide the blended mixture evenly between the two glasses.
On cocktail toothpicks, place a green olive, a cocktail onion, and a lime wedge. Attach each one to a celery stalk so that when inserted, this garnish is on the top of the drink. Sprinkle on a few more carrot strips, and garnish each drink with a sprig of mint.
Blarney Stones recipe.
Ingredients
1 3/4 cups sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter or margarine, melted
2 pounds confectioners' sugar
2/3 cup milk
2 teaspoons vanilla extract
1/8 teaspoon salt
6 cups finely chopped peanuts
Directions
In a mixing bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined.
Add the milk and butter; mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight.
For frosting, in a mixing bowl, combine confectioners' sugar, milk, vanilla and salt; beat until smooth. frosting the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to dry.
1 3/4 cups sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter or margarine, melted
2 pounds confectioners' sugar
2/3 cup milk
2 teaspoons vanilla extract
1/8 teaspoon salt
6 cups finely chopped peanuts
Directions
In a mixing bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined.
Add the milk and butter; mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight.
For frosting, in a mixing bowl, combine confectioners' sugar, milk, vanilla and salt; beat until smooth. frosting the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to dry.
Baltimore Zoo recipe.
Ingredients
1/2 fluid ounce silver tequila
1/2 fluid ounce gin
1/2 fluid ounce white rum
1/2 fluid ounce vodka
1/2 fluid ounce triple sec
3 fluid ounces orange juice
3 fluid ounces grenadine syrup
4 fluid ounces beer (such as Budweiser�)
Directions
Fill a pitcher with ice, and pour in the tequila, gin, rum, vodka, triple sec, orange juice, and grenadine. Stir to mix, then pour in beer to serve.
1/2 fluid ounce silver tequila
1/2 fluid ounce gin
1/2 fluid ounce white rum
1/2 fluid ounce vodka
1/2 fluid ounce triple sec
3 fluid ounces orange juice
3 fluid ounces grenadine syrup
4 fluid ounces beer (such as Budweiser�)
Directions
Fill a pitcher with ice, and pour in the tequila, gin, rum, vodka, triple sec, orange juice, and grenadine. Stir to mix, then pour in beer to serve.
A Berry-Purple Smoothie recipe.
Ingredients
1 (20 ounce) can crushed pineapples in juice, chilled
1 (16.5 ounce) can blueberries or blackberries in light syrup, chilled and drained
1 1/2 cups small ice cubes
1 (6 ounce) container low-fat lemon or vanilla yogurt
Directions
Combine all of the ingredients in a blender and puree until smooth. Serve immediately or keep chilled for up to one hour. Mix again before serving.
1 (20 ounce) can crushed pineapples in juice, chilled
1 (16.5 ounce) can blueberries or blackberries in light syrup, chilled and drained
1 1/2 cups small ice cubes
1 (6 ounce) container low-fat lemon or vanilla yogurt
Directions
Combine all of the ingredients in a blender and puree until smooth. Serve immediately or keep chilled for up to one hour. Mix again before serving.
Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce recipe.
Ingredients
1 pound penne pasta
3 tablespoons extra-virgin olive oil, divided
1 pound bulk Italian sausage
1 pound cremini mushrooms, sliced
3 cloves garlic, minced
1 1/2 cups heavy cream
1/4 teaspoon salt, or to taste
1/4 teaspoon cracked black pepper
1/2 cup grated Parmesan cheese
1 (8 ounce) package shredded whole milk mozzarella
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Bring a large pot of lightly-salted water to a boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook and stir the sausage in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the skillet, leaving the fat in the pan, and set aside. Pour the remaining 2 tablespoons of olive oil into the skillet and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the skillet and pour in the heavy cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Pour into a 9x13-inch baking dish and sprinkle with mozzarella cheese.
Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.
1 pound penne pasta
3 tablespoons extra-virgin olive oil, divided
1 pound bulk Italian sausage
1 pound cremini mushrooms, sliced
3 cloves garlic, minced
1 1/2 cups heavy cream
1/4 teaspoon salt, or to taste
1/4 teaspoon cracked black pepper
1/2 cup grated Parmesan cheese
1 (8 ounce) package shredded whole milk mozzarella
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Bring a large pot of lightly-salted water to a boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook and stir the sausage in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the skillet, leaving the fat in the pan, and set aside. Pour the remaining 2 tablespoons of olive oil into the skillet and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the skillet and pour in the heavy cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Pour into a 9x13-inch baking dish and sprinkle with mozzarella cheese.
Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.
Best Ever Chocolate Chip Cookies II recipe.
Ingredients
1 cup butter, melted
2 cups brown sugar
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semisweet chocolate chips
Directions
Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
In a medium bowl, stir together the melted butter and brown sugar until smooth. Beat in the eggs one at a time. Combine the flour, baking powder and baking soda, gradually stir into the sugar mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 cup butter, melted
2 cups brown sugar
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semisweet chocolate chips
Directions
Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
In a medium bowl, stir together the melted butter and brown sugar until smooth. Beat in the eggs one at a time. Combine the flour, baking powder and baking soda, gradually stir into the sugar mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Artichoke Melts recipe.
Ingredients
1 (14 ounce) can water packed artichoke hearts, drained and chopped
1 1/2 cups shredded Cheddar cheese
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
6 slices rye or pumpernickel bread
3 hard-cooked eggs, sliced
Directions
In a bowl, combine the artichokes, cheese, mayonnaise, mustard and thyme; set aside. Place bread on a baking sheet; broil 4 in. from the heat until toasted. Turn over. Place egg slices on untoasted side of bread; spread with artichoke mixture. Broil for 3-5 minutes or until cheese is melted and top is golden brown.
1 (14 ounce) can water packed artichoke hearts, drained and chopped
1 1/2 cups shredded Cheddar cheese
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
6 slices rye or pumpernickel bread
3 hard-cooked eggs, sliced
Directions
In a bowl, combine the artichokes, cheese, mayonnaise, mustard and thyme; set aside. Place bread on a baking sheet; broil 4 in. from the heat until toasted. Turn over. Place egg slices on untoasted side of bread; spread with artichoke mixture. Broil for 3-5 minutes or until cheese is melted and top is golden brown.
Baked Calico Rice recipe.
Ingredients
1 (28 ounce) can diced tomatoes, undrained
1 cup chopped onion
1 cup chopped celery
3/4 cup chopped green pepper
2/3 cup uncooked long-grain rice
1/3 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
Directions
In a 2-qt. baking dish, combine all ingredients; mix well. Cover and bake at 350 degrees F for 1 to 1-1/4 hours or until rice is tender, stirring occasionally. discard bay leaf before serving.
1 (28 ounce) can diced tomatoes, undrained
1 cup chopped onion
1 cup chopped celery
3/4 cup chopped green pepper
2/3 cup uncooked long-grain rice
1/3 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
Directions
In a 2-qt. baking dish, combine all ingredients; mix well. Cover and bake at 350 degrees F for 1 to 1-1/4 hours or until rice is tender, stirring occasionally. discard bay leaf before serving.
Breakfast Sausage Casserole recipe.
Ingredients
1 (12 ounce) package fresh breakfast sausage, cooked, drained and crumbled
4 cups cubed day-old bread
2 cups shredded sharp Cheddar cheese
2 (12 fluid ounce) cans NESTLE� CARNATION� Evaporated Milk
10 large eggs, lightly beaten
1 teaspoon dry mustard
1/4 teaspoon onion powder
ground black pepper to taste
Directions
GREASE 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.
PREHEAT oven to 325 degrees F.
BAKE for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.
1 (12 ounce) package fresh breakfast sausage, cooked, drained and crumbled
4 cups cubed day-old bread
2 cups shredded sharp Cheddar cheese
2 (12 fluid ounce) cans NESTLE� CARNATION� Evaporated Milk
10 large eggs, lightly beaten
1 teaspoon dry mustard
1/4 teaspoon onion powder
ground black pepper to taste
Directions
GREASE 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.
PREHEAT oven to 325 degrees F.
BAKE for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.
Bill's Smoked BBQ Baby Back Ribs recipe.
Ingredients
5 pounds baby back pork ribs
1/2 gallon apple juice
1 head garlic, separated into cloves
1 tablespoon granulated garlic
2 cups barbeque sauce
Directions
Prepare charcoal in a smoker, and bring the temperature to 225 degrees F (110 degrees C).
Cut the ribs into smaller portions of 3 or 4 ribs, and place them in a large pot. Pour in enough apple juice to cover. Place a lid on the pot and bring to a boil. Remove from the heat, and let stand for 15 minutes.
Lightly oil the grate in your smoker. Place ribs on the grate, and throw a few cloves of garlic onto the hot coals. Close the smoker. Maintain the temperature at 225 degrees F (110 degrees C) by adding more charcoal as needed. Smoke the ribs for 7 hours, adding more garlic cloves to the coals occasionally.
Make a sauce by mixing together the barbeque sauce with 2 cups of the apple juice from the pot. Season with granulated garlic. Baste ribs with this sauce while continuing to cook for another 30 minutes.
5 pounds baby back pork ribs
1/2 gallon apple juice
1 head garlic, separated into cloves
1 tablespoon granulated garlic
2 cups barbeque sauce
Directions
Prepare charcoal in a smoker, and bring the temperature to 225 degrees F (110 degrees C).
Cut the ribs into smaller portions of 3 or 4 ribs, and place them in a large pot. Pour in enough apple juice to cover. Place a lid on the pot and bring to a boil. Remove from the heat, and let stand for 15 minutes.
Lightly oil the grate in your smoker. Place ribs on the grate, and throw a few cloves of garlic onto the hot coals. Close the smoker. Maintain the temperature at 225 degrees F (110 degrees C) by adding more charcoal as needed. Smoke the ribs for 7 hours, adding more garlic cloves to the coals occasionally.
Make a sauce by mixing together the barbeque sauce with 2 cups of the apple juice from the pot. Season with granulated garlic. Baste ribs with this sauce while continuing to cook for another 30 minutes.
A Vegetable Stew - Tabakh Rohoo recipe.
Ingredients
1 tablespoon ghee (clarified butter)
1 pound lamb meat, cut into small pieces
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 pinch ground cardamom
2 onions, sliced
1 potato, peeled and sliced
1 pound eggplant, peeled and cubed
1 pound zucchini, thickly sliced
2 pounds tomatoes, cubed
1 chile pepper, chopped
salt to taste
1 tablespoon tomato paste
1/4 cup water
6 cloves garlic
salt to taste
3 tablespoons dried mint
Directions
Heat the ghee in a large pot over medium heat. Place the lamb meat in the pot, and cook until evenly brown. Season with allspice, cinnamon, cloves, nutmeg, and cardamom.
Place a layer of onion on top of the lamb in the pot, followed by layers of potato, eggplant, zucchini, and tomatoes. Do not stir. Place the chile pepper in the center of the vegetables. Season with salt. Mix the tomato paste and water, and pour over the vegetables. Bring to a boil, reduce heat to low, and simmer 1 hour, until vegetables are tender.
With a mortar and pestle, crush together the garlic, salt, and mint. Mix with 2 tablespoons of liquid from the pot, and pour over ingredients in pot. When removing the mixture to the serving dish - a fairly open or wide bowl - tip the pot and let it slide out the side so that it stays in the layers.
1 tablespoon ghee (clarified butter)
1 pound lamb meat, cut into small pieces
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 pinch ground cardamom
2 onions, sliced
1 potato, peeled and sliced
1 pound eggplant, peeled and cubed
1 pound zucchini, thickly sliced
2 pounds tomatoes, cubed
1 chile pepper, chopped
salt to taste
1 tablespoon tomato paste
1/4 cup water
6 cloves garlic
salt to taste
3 tablespoons dried mint
Directions
Heat the ghee in a large pot over medium heat. Place the lamb meat in the pot, and cook until evenly brown. Season with allspice, cinnamon, cloves, nutmeg, and cardamom.
Place a layer of onion on top of the lamb in the pot, followed by layers of potato, eggplant, zucchini, and tomatoes. Do not stir. Place the chile pepper in the center of the vegetables. Season with salt. Mix the tomato paste and water, and pour over the vegetables. Bring to a boil, reduce heat to low, and simmer 1 hour, until vegetables are tender.
With a mortar and pestle, crush together the garlic, salt, and mint. Mix with 2 tablespoons of liquid from the pot, and pour over ingredients in pot. When removing the mixture to the serving dish - a fairly open or wide bowl - tip the pot and let it slide out the side so that it stays in the layers.
Blue Cheese Coleslaw recipe.
Ingredients
1 (16 ounce) package shredded coleslaw mix
2 cups seedless red grapes, halved
1/2 cup shredded carrot
1 cup mayonnaise
1/4 cup prepared Dijon-style mustard
1/3 cup crumbled blue cheese
2 tablespoons SPLENDA� No Calorie Sweetener, Granulated
2 tablespoons cider vinegar
Directions
In a large bowl, whisk together the mayonnaise, mustard, cheese, SPLENDA� Granulated Sweetener, and vinegar. Add the coleslaw mix, grapes, and carrots and stir until evenly coated. Chill until serving.
1 (16 ounce) package shredded coleslaw mix
2 cups seedless red grapes, halved
1/2 cup shredded carrot
1 cup mayonnaise
1/4 cup prepared Dijon-style mustard
1/3 cup crumbled blue cheese
2 tablespoons SPLENDA� No Calorie Sweetener, Granulated
2 tablespoons cider vinegar
Directions
In a large bowl, whisk together the mayonnaise, mustard, cheese, SPLENDA� Granulated Sweetener, and vinegar. Add the coleslaw mix, grapes, and carrots and stir until evenly coated. Chill until serving.
Baked Eggplant Parmesan recipe.
Ingredients
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups Classico� Tomato and Basil Sauce
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Directions
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread pasta sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups Classico� Tomato and Basil Sauce
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Directions
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread pasta sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.
Buttermilk Corn Bread recipe.
Ingredients
1 1/4 cups cornmeal
1 cup all-purpose flour
2/3 cup packed brown sugar
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3/4 cup vegetable oil
Directions
In a mixing bowl, combine cornmeal, flour, sugars, baking soda and salt. In another bowl, beat the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. round or square baking pan (pan will be full). Bake at 425 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Serve warm.
1 1/4 cups cornmeal
1 cup all-purpose flour
2/3 cup packed brown sugar
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3/4 cup vegetable oil
Directions
In a mixing bowl, combine cornmeal, flour, sugars, baking soda and salt. In another bowl, beat the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. round or square baking pan (pan will be full). Bake at 425 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Serve warm.
Beth's Peach-Nectarine Muffins recipe.
Ingredients
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 large ripe peach - peeled, pitted and diced
1 very ripe nectarine, pitted and diced
1 tablespoon brown sugar
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper muffin liners.
In a large bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, egg and milk; mix well. Fold in diced peach and nectarine. Fill each muffin tin to the top with muffin mix. Sprinkle a little brown sugar onto the top of each uncooked muffin.
Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 large ripe peach - peeled, pitted and diced
1 very ripe nectarine, pitted and diced
1 tablespoon brown sugar
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper muffin liners.
In a large bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, egg and milk; mix well. Fold in diced peach and nectarine. Fill each muffin tin to the top with muffin mix. Sprinkle a little brown sugar onto the top of each uncooked muffin.
Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.
Baked Stuffed Clams recipe.
Ingredients
24 Clean Clam Shells
2 (6.5 ounce) cans minced clams, drained with juice reserved
1 (6 ounce) can crab meat, drained
4 cups fresh bread crumbs
1/4 cup minced sweet onion
2 cloves garlic, minced
2 tablespoons chopped Italian flat leaf parsley
4 tablespoons butter
2 tablespoons olive oil
lemon pepper to taste
paprika to taste
2 lemons, quartered
Directions
Preheat oven to 400 degrees F (205 degrees C).
In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.
24 Clean Clam Shells
2 (6.5 ounce) cans minced clams, drained with juice reserved
1 (6 ounce) can crab meat, drained
4 cups fresh bread crumbs
1/4 cup minced sweet onion
2 cloves garlic, minced
2 tablespoons chopped Italian flat leaf parsley
4 tablespoons butter
2 tablespoons olive oil
lemon pepper to taste
paprika to taste
2 lemons, quartered
Directions
Preheat oven to 400 degrees F (205 degrees C).
In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.
Authentic Lebanese Fattoush recipe.
Ingredients
1/2 cup water
1 teaspoon cornstarch
1/3 cup lemon juice
2 cloves garlic, minced
2 teaspoons sumac powder
salt to taste
ground black pepper to taste
1 head romaine lettuce, torn into bite-size pieces
1 medium cucumber, diced
2 large tomatoes, diced
4 green onions, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 green bell pepper, seeded and chopped
1 cup chopped purslane
1/2 (5 ounce) package arugula
4 pita rounds, toasted and torn into pieces
Directions
Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.
In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.
1/2 cup water
1 teaspoon cornstarch
1/3 cup lemon juice
2 cloves garlic, minced
2 teaspoons sumac powder
salt to taste
ground black pepper to taste
1 head romaine lettuce, torn into bite-size pieces
1 medium cucumber, diced
2 large tomatoes, diced
4 green onions, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 green bell pepper, seeded and chopped
1 cup chopped purslane
1/2 (5 ounce) package arugula
4 pita rounds, toasted and torn into pieces
Directions
Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.
In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.
Black Bean Chili recipe.
Ingredients
2 cups chopped sweet onions
2 tablespoons canola oil
1/2 pound fresh mushrooms, sliced
1 large green pepper, chopped
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
3 garlic cloves, minced
2 (15 ounce) cans black beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons ground cumin
1 dash hot pepper sauce
Directions
In a Dutch oven or soup kettle, saute onions in oil for 5 minutes. Add mushrooms, peppers and garlic; saute for 5-6 minutes or until vegetables are tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through.
2 cups chopped sweet onions
2 tablespoons canola oil
1/2 pound fresh mushrooms, sliced
1 large green pepper, chopped
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
3 garlic cloves, minced
2 (15 ounce) cans black beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons ground cumin
1 dash hot pepper sauce
Directions
In a Dutch oven or soup kettle, saute onions in oil for 5 minutes. Add mushrooms, peppers and garlic; saute for 5-6 minutes or until vegetables are tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through.
Amazingly Good Eggnog recipe.
Ingredients
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Directions
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Directions
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.
Brown Sugar and Port Cranberry Sauce recipe.
Ingredients
1 (12 ounce) bag fresh cranberries
3/4 cup packed dark brown sugar
1 large orange, juiced and zested
9 tablespoons port wine
Directions
In a large saucepan, combine the cranberries, brown sugar, orange zest and juice, and port wine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Cool, and refrigerate overnight before serving.
1 (12 ounce) bag fresh cranberries
3/4 cup packed dark brown sugar
1 large orange, juiced and zested
9 tablespoons port wine
Directions
In a large saucepan, combine the cranberries, brown sugar, orange zest and juice, and port wine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Cool, and refrigerate overnight before serving.
Big Game Day Chili recipe.
Ingredients
2 tablespoons vegetable oil
2 yellow onions, chopped
1 sweet onion, chopped
1 head garlic, peeled and minced
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
2 pounds cubed beef stew meat
2 pounds Italian sausage meat
4 slices applewood smoked bacon, cut into 1-inch pieces
2 (28 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
2 (14 ounce) cans black beans, rinsed and drained
2 (14.5 ounce) cans kidney beans, rinsed and drained
1 (7 ounce) can chipotle peppers in adobo sauce, chopped
2 cups beef broth
1 (12 fluid ounce) bottle dark beer
1/4 teaspoon chili powder, or to taste
1/4 cup crumbled dried oregano
1 tablespoon fresh-ground black pepper
2 teaspoons salt, or amount to taste
2 1/2 ounces dark chocolate candy bar
Directions
Heat the oil in a large deep pot over medium-high heat, and stir in the onions, garlic, and bell peppers. Cook and stir until the onions are transparent, about 5 minutes. Add the beef stew meat, sausage, and bacon. Cook until meats are evenly browned. Drain the fat.
Stir in the tomato sauce, tomato paste, black beans, kidney beans, chipotle peppers with sauce, beef broth, beer, chili powder, oregano, pepper, salt, and chocolate. Bring the mixture to a boil. Reduce heat to low and simmer for at least 1 hour; 2 hours is preferred.
2 tablespoons vegetable oil
2 yellow onions, chopped
1 sweet onion, chopped
1 head garlic, peeled and minced
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
2 pounds cubed beef stew meat
2 pounds Italian sausage meat
4 slices applewood smoked bacon, cut into 1-inch pieces
2 (28 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
2 (14 ounce) cans black beans, rinsed and drained
2 (14.5 ounce) cans kidney beans, rinsed and drained
1 (7 ounce) can chipotle peppers in adobo sauce, chopped
2 cups beef broth
1 (12 fluid ounce) bottle dark beer
1/4 teaspoon chili powder, or to taste
1/4 cup crumbled dried oregano
1 tablespoon fresh-ground black pepper
2 teaspoons salt, or amount to taste
2 1/2 ounces dark chocolate candy bar
Directions
Heat the oil in a large deep pot over medium-high heat, and stir in the onions, garlic, and bell peppers. Cook and stir until the onions are transparent, about 5 minutes. Add the beef stew meat, sausage, and bacon. Cook until meats are evenly browned. Drain the fat.
Stir in the tomato sauce, tomato paste, black beans, kidney beans, chipotle peppers with sauce, beef broth, beer, chili powder, oregano, pepper, salt, and chocolate. Bring the mixture to a boil. Reduce heat to low and simmer for at least 1 hour; 2 hours is preferred.
Banana Pudding V recipe.
Ingredients
1 (8 ounce) package lowfat cream cheese, softened
1 (8 ounce) container lite sour cream
1 (8 ounce) container lite frozen whipped topping, thawed
1 teaspoon vanilla extract
3 (1 ounce) packages instant sugar-free vanilla pudding mix
1/2 packet artificial sweetener
5 cups nonfat milk
1 (11 ounce) package Cookies, vanilla wafers, lower fat
7 bananas, sliced
Directions
In a medium bowl, beat cream cheese with sour cream. Stir in whipped topping and vanilla. Set aside.
In a large bowl, combine pudding mix, sweetener and milk. Stir until sugar and mix are dissolved. Combine with cheese mixture.
In a large glass serving dish, layer pudding mixture, wafers and bananas until all ingredients are used. Chill until serving.
1 (8 ounce) package lowfat cream cheese, softened
1 (8 ounce) container lite sour cream
1 (8 ounce) container lite frozen whipped topping, thawed
1 teaspoon vanilla extract
3 (1 ounce) packages instant sugar-free vanilla pudding mix
1/2 packet artificial sweetener
5 cups nonfat milk
1 (11 ounce) package Cookies, vanilla wafers, lower fat
7 bananas, sliced
Directions
In a medium bowl, beat cream cheese with sour cream. Stir in whipped topping and vanilla. Set aside.
In a large bowl, combine pudding mix, sweetener and milk. Stir until sugar and mix are dissolved. Combine with cheese mixture.
In a large glass serving dish, layer pudding mixture, wafers and bananas until all ingredients are used. Chill until serving.
Ambrosia Bites recipe.
Ingredients
1 cup butter or margarine, softened
1 cup sugar
1 cup packed brown sugar
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts
1 cup raisins
1 cup chopped dates
1 cup flaked coconut
Directions
In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in peels and vanilla. Combine flour, oats, baking soda, baking powder and salt; gradually add to the creamed mixture. Stir in remaining ingredients.
Drop by heaping tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 8-10 minutes or until golden brown. Remove to wire racks to cool.
1 cup butter or margarine, softened
1 cup sugar
1 cup packed brown sugar
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts
1 cup raisins
1 cup chopped dates
1 cup flaked coconut
Directions
In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in peels and vanilla. Combine flour, oats, baking soda, baking powder and salt; gradually add to the creamed mixture. Stir in remaining ingredients.
Drop by heaping tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 8-10 minutes or until golden brown. Remove to wire racks to cool.
Baked Whole Cauliflower recipe.
Ingredients
1 large head cauliflower
1/2 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/4 cup margarine, melted
1/8 teaspoon garlic powder
1/8 teaspoon salt
1 pinch red pepper flakes
1 pinch dried oregano
Directions
Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add one inch of water. Cover, and bring to a boil over medium heat. Cook for about 20 minutes or until tender.
Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the bread crumbs, Parmesan cheese, melted margarine. Season with garlic powder, salt, red pepper flakes, and oregano, and mix well. Place the head of cauliflower into a baking dish, and coat with the breadcrumb mixture.
Bake for about 10 to 15 minutes in the preheated oven, or until golden brown.
1 large head cauliflower
1/2 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/4 cup margarine, melted
1/8 teaspoon garlic powder
1/8 teaspoon salt
1 pinch red pepper flakes
1 pinch dried oregano
Directions
Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add one inch of water. Cover, and bring to a boil over medium heat. Cook for about 20 minutes or until tender.
Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the bread crumbs, Parmesan cheese, melted margarine. Season with garlic powder, salt, red pepper flakes, and oregano, and mix well. Place the head of cauliflower into a baking dish, and coat with the breadcrumb mixture.
Bake for about 10 to 15 minutes in the preheated oven, or until golden brown.
Bean Salad Medley recipe.
Ingredients
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can lima beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (14.5 ounce) can wax beans, drained
2 (4 ounce) jars whole mushrooms, drained
1 medium green pepper, julienned
1 medium onion, chopped
3/4 cup vegetable oil
3/4 cup white vinegar
3/4 cup sugar
1 teaspoon pepper
3/4 teaspoon salt
Directions
In a large bowl, combine the first eight ingredients. In a small bowl, combine remaining ingredients; mix well.
Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can lima beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (14.5 ounce) can wax beans, drained
2 (4 ounce) jars whole mushrooms, drained
1 medium green pepper, julienned
1 medium onion, chopped
3/4 cup vegetable oil
3/4 cup white vinegar
3/4 cup sugar
1 teaspoon pepper
3/4 teaspoon salt
Directions
In a large bowl, combine the first eight ingredients. In a small bowl, combine remaining ingredients; mix well.
Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Bulgogi (Korean Barbecued Beef) recipe.
Ingredients
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 clove garlic, minced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon monosodium glutamate (MSG) (optional)
1 pound beef top sirloin, thinly sliced
1 carrot, julienned
1 green onion, chopped
1/2 yellow onion, chopped
Directions
In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
Place on grill, and cook for 15 to 20 minutes, or to desired doneness.
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 clove garlic, minced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon monosodium glutamate (MSG) (optional)
1 pound beef top sirloin, thinly sliced
1 carrot, julienned
1 green onion, chopped
1/2 yellow onion, chopped
Directions
In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
Place on grill, and cook for 15 to 20 minutes, or to desired doneness.
Apple Dumplings III recipe.
Ingredients
2 cups self-rising flour
1/2 cup apple juice
1/2 teaspoon ground cinnamon
1 cup diced apples
2 (46 fluid ounce) cans apple juice
1 tablespoon cornstarch
Directions
In a medium bowl, combine flour, 1/2 cup apple juice and cinnamon, stirring until smooth. Stir in diced apple.
Into a 4-quart pot with a tight fitting lid, pour 2 cans of apple juice. Bring to a boil over medium heat. Drop diced apple mixture by soup-spoonfuls into boiling juice. Cover and let boil 20 minutes. Do not remove lid during cooking. After 20 minutes, remove dumplings from pan; set aside.
Stir cornstarch into remaining apple juice in pot and cook until thickened. Serve over dumplings.
2 cups self-rising flour
1/2 cup apple juice
1/2 teaspoon ground cinnamon
1 cup diced apples
2 (46 fluid ounce) cans apple juice
1 tablespoon cornstarch
Directions
In a medium bowl, combine flour, 1/2 cup apple juice and cinnamon, stirring until smooth. Stir in diced apple.
Into a 4-quart pot with a tight fitting lid, pour 2 cans of apple juice. Bring to a boil over medium heat. Drop diced apple mixture by soup-spoonfuls into boiling juice. Cover and let boil 20 minutes. Do not remove lid during cooking. After 20 minutes, remove dumplings from pan; set aside.
Stir cornstarch into remaining apple juice in pot and cook until thickened. Serve over dumplings.
Broiled Grapefruit Crisp recipe.
Ingredients
1 large grapefruit, cut in half
1/4 cup old-fashioned oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
Dash of salt
2 teaspoons butter
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Remove all visible seeds from the grapefruit and loosen sections from membrane with a sharp knife. Place grapefruit halves cut side up in a baking dish.
Stir the oats, brown sugar, cinnamon, and salt together in a small bowl; add the butter and mash with a fork to incorporate oat mixture into the butter. Spread about half of the butter mixture over the top of each grapefruit half.
Cook under the broiler until the topping is golden brown, about 10 minutes.
1 large grapefruit, cut in half
1/4 cup old-fashioned oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
Dash of salt
2 teaspoons butter
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Remove all visible seeds from the grapefruit and loosen sections from membrane with a sharp knife. Place grapefruit halves cut side up in a baking dish.
Stir the oats, brown sugar, cinnamon, and salt together in a small bowl; add the butter and mash with a fork to incorporate oat mixture into the butter. Spread about half of the butter mixture over the top of each grapefruit half.
Cook under the broiler until the topping is golden brown, about 10 minutes.
Amazing Muffaletta Olive Salad recipe.
Ingredients
1 (6 ounce) can black olives, drained, brine reserved
1 (6 ounce) can pimento-stuffed green olives, drained, brine reserved
1 (14 ounce) can artichoke hearts, drained and chopped
1 onion, chopped
3 stalks celery, chopped
1 clove garlic, minced
1 tablespoon capers, rinsed and chopped
1/4 cup Italian dressing
2 tablespoons reserved olive brine, or as needed
salt and ground black pepper to taste
Directions
Place the black olives, pimento-stuffed green olives, artichoke hearts, onion, celery, garlic, and capers in the bowl of a food processor. Pulse until the ingredients are uniform in size, and no larger than a popcorn kernel. Stir in the Italian dressing. Add equal amounts of green and black olive brine as needed for a moist consistency. Season with salt and black pepper. Chill in the refrigerator for at least 12 hours before serving.
1 (6 ounce) can black olives, drained, brine reserved
1 (6 ounce) can pimento-stuffed green olives, drained, brine reserved
1 (14 ounce) can artichoke hearts, drained and chopped
1 onion, chopped
3 stalks celery, chopped
1 clove garlic, minced
1 tablespoon capers, rinsed and chopped
1/4 cup Italian dressing
2 tablespoons reserved olive brine, or as needed
salt and ground black pepper to taste
Directions
Place the black olives, pimento-stuffed green olives, artichoke hearts, onion, celery, garlic, and capers in the bowl of a food processor. Pulse until the ingredients are uniform in size, and no larger than a popcorn kernel. Stir in the Italian dressing. Add equal amounts of green and black olive brine as needed for a moist consistency. Season with salt and black pepper. Chill in the refrigerator for at least 12 hours before serving.
9/09/2011
Bing Cherry Delight recipe.
Ingredients
1 (14 ounce) can sweetened condensed milk
7 tablespoons lemon juice
1 (16.5 ounce) can pitted dark sweet cherries, drained
1 cup whipping cream
1 cup chopped pecans
1/2 cup vanilla wafer crumbs
Directions
In a large bowl, combine milk and lemon juice. Fold in cherries. In a mixing bowl, beat cream until stiff peaks form. Gently fold cream and pecans into cherry mixture. Spread into an ungreased 11-in. x 7-in. x 2-in. dish; sprinkle with wafer crumbs. Cover and freeze overnight or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before cutting.
1 (14 ounce) can sweetened condensed milk
7 tablespoons lemon juice
1 (16.5 ounce) can pitted dark sweet cherries, drained
1 cup whipping cream
1 cup chopped pecans
1/2 cup vanilla wafer crumbs
Directions
In a large bowl, combine milk and lemon juice. Fold in cherries. In a mixing bowl, beat cream until stiff peaks form. Gently fold cream and pecans into cherry mixture. Spread into an ungreased 11-in. x 7-in. x 2-in. dish; sprinkle with wafer crumbs. Cover and freeze overnight or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before cutting.
Blueberry Orange Bread recipe.
Ingredients
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice
1/3 cup water
2 tablespoons butter or margarine, melted
2 tablespoons grated orange peel
3/4 cup fresh or frozen blueberries
Directions
In a large bowl, combine the first five ingredients. In another bowl, combine egg, orange juice, water, butter and orange peel. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice
1/3 cup water
2 tablespoons butter or margarine, melted
2 tablespoons grated orange peel
3/4 cup fresh or frozen blueberries
Directions
In a large bowl, combine the first five ingredients. In another bowl, combine egg, orange juice, water, butter and orange peel. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
Aussie Beef and Peppers with Gnocchi recipe.
Ingredients
2 tablespoons olive oil
1 pound flank steak, cut into strips
1 onion, thinly sliced
1 teaspoon minced garlic
1 (6 ounce) package fresh button mushrooms, sliced
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 (14.4 ounce) can diced tomatoes
1 teaspoon smoked sweet paprika
1 (1 pound) package potato gnocchi
Directions
Heat olive oil in a skillet over high heat. Add beef and cook until browned, about 2 minutes. Transfer the beef to a bowl and cover with plastic wrap to keep warm. Reserve the oil in the skillet.
Reduce heat to medium, then stir in the onion and garlic, and cook until transparent, about 5 minutes. Toss in the mushrooms, red peppers, and yellow peppers and cook until tender, another 5 minutes. Stir in the tomatoes and paprika; bring to a boil over medium-high heat. Reduce heat to low and simmer until sauce thickens, about 5 minutes. Combine the beef with the tomato mixture and stir.
Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add gnocchi and cook until they float, 2 to 3 minutes. Drain, then toss the gnocchi in the sauce and serve.
2 tablespoons olive oil
1 pound flank steak, cut into strips
1 onion, thinly sliced
1 teaspoon minced garlic
1 (6 ounce) package fresh button mushrooms, sliced
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 (14.4 ounce) can diced tomatoes
1 teaspoon smoked sweet paprika
1 (1 pound) package potato gnocchi
Directions
Heat olive oil in a skillet over high heat. Add beef and cook until browned, about 2 minutes. Transfer the beef to a bowl and cover with plastic wrap to keep warm. Reserve the oil in the skillet.
Reduce heat to medium, then stir in the onion and garlic, and cook until transparent, about 5 minutes. Toss in the mushrooms, red peppers, and yellow peppers and cook until tender, another 5 minutes. Stir in the tomatoes and paprika; bring to a boil over medium-high heat. Reduce heat to low and simmer until sauce thickens, about 5 minutes. Combine the beef with the tomato mixture and stir.
Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add gnocchi and cook until they float, 2 to 3 minutes. Drain, then toss the gnocchi in the sauce and serve.
Ainaa's BBQ Chicken recipe.
Ingredients
1 (4 pound) chicken, cut into pieces
1/2 (10.75 ounce) can condensed tomato soup
1 tablespoon garlic powder
3 tablespoons ginger juice
1 teaspoon ground cardamom
1/2 tablespoon curry powder
1 teaspoon salt
1 teaspoon brown sugar
2 tablespoons lemon juice
1/2 cup buttermilk
Directions
FOR MARINADE: In a large bowl combine the soup, garlic powder, ginger juice, cardamom, curry powder, salt, brown sugar and lemon juice. Mix well. Marinate the chicken in the refrigerator overnight.
The next day, mix in the buttermilk, then grill the chicken until cooked through. You'll love it!
1 (4 pound) chicken, cut into pieces
1/2 (10.75 ounce) can condensed tomato soup
1 tablespoon garlic powder
3 tablespoons ginger juice
1 teaspoon ground cardamom
1/2 tablespoon curry powder
1 teaspoon salt
1 teaspoon brown sugar
2 tablespoons lemon juice
1/2 cup buttermilk
Directions
FOR MARINADE: In a large bowl combine the soup, garlic powder, ginger juice, cardamom, curry powder, salt, brown sugar and lemon juice. Mix well. Marinate the chicken in the refrigerator overnight.
The next day, mix in the buttermilk, then grill the chicken until cooked through. You'll love it!
Buffalo Burgers recipe.
Ingredients
1 pound ground beef
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or 25% Less Sodium)
1/2 teaspoon Louisiana-style hot sauce
1/2 cup crumbled blue cheese
4 Pepperidge Farm� Classic Hamburger Buns, split
Lettuce leaves
Red onion slices
Tomato slices
Directions
Shape the beef into 4 (1/2-inch thick) burgers.
Heat the soup and hot sauce in a 1-quart saucepan over medium heat. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Keep warm.
Lightly oil the grill rack and heat the grill to medium. Grill the burgers for 10 minutes for medium or until desired doneness, turning over halfway through cooking. Serve the burgers on rolls with lettuce, onion and tomato if desired. Top with the soup mixture. Sprinkle with the cheese.
1 pound ground beef
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or 25% Less Sodium)
1/2 teaspoon Louisiana-style hot sauce
1/2 cup crumbled blue cheese
4 Pepperidge Farm� Classic Hamburger Buns, split
Lettuce leaves
Red onion slices
Tomato slices
Directions
Shape the beef into 4 (1/2-inch thick) burgers.
Heat the soup and hot sauce in a 1-quart saucepan over medium heat. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Keep warm.
Lightly oil the grill rack and heat the grill to medium. Grill the burgers for 10 minutes for medium or until desired doneness, turning over halfway through cooking. Serve the burgers on rolls with lettuce, onion and tomato if desired. Top with the soup mixture. Sprinkle with the cheese.
Apple Butter Beauties recipe.
Ingredients
1/2 cup unsalted butter
1 cup chopped pecans
3/4 teaspoon vanilla extract
1/2 cup white sugar
1 cup all-purpose flour
1/2 cup toasted wheat germ
1/4 teaspoon salt
1/3 cup apple butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter with the yolk and vanilla.
Place the sugar and the pecans in a food processor and grind to a fine texture. Add the wheat germ, flour, and the salt and process again just to mix. Add the pecan mixture to the butter mixture.
Roll this dough into balls a little more than 1 inch in diameter. Place on ungreased sheets about 2 inches apart. Using your thumb, make a dent in the top of each ball.
Bake until a little brown , 15-20 minutes. When they come from the oven, use a spoon or another tool to open the dent you made ( it tends to close during baking). Let rest on the sheet for about 4 minutes and then remove to a rack. Cool completely. Spoon the apple butter into the indents and serve.
1/2 cup unsalted butter
1 cup chopped pecans
3/4 teaspoon vanilla extract
1/2 cup white sugar
1 cup all-purpose flour
1/2 cup toasted wheat germ
1/4 teaspoon salt
1/3 cup apple butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter with the yolk and vanilla.
Place the sugar and the pecans in a food processor and grind to a fine texture. Add the wheat germ, flour, and the salt and process again just to mix. Add the pecan mixture to the butter mixture.
Roll this dough into balls a little more than 1 inch in diameter. Place on ungreased sheets about 2 inches apart. Using your thumb, make a dent in the top of each ball.
Bake until a little brown , 15-20 minutes. When they come from the oven, use a spoon or another tool to open the dent you made ( it tends to close during baking). Let rest on the sheet for about 4 minutes and then remove to a rack. Cool completely. Spoon the apple butter into the indents and serve.
Asparagus and Crab Salad recipe.
Ingredients
2 pounds fresh asparagus spears, trimmed
1 pint grape tomatoes
2 tablespoons olive oil
salt and pepper to taste
1 clove garlic, minced
1/2 pound bacon strips, diced
1 pound imitation crabmeat, flaked
4 hearts of palm, drained and sliced
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Directions
Preheat an oven to 430 degrees F (225 degrees C).
Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.
2 pounds fresh asparagus spears, trimmed
1 pint grape tomatoes
2 tablespoons olive oil
salt and pepper to taste
1 clove garlic, minced
1/2 pound bacon strips, diced
1 pound imitation crabmeat, flaked
4 hearts of palm, drained and sliced
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Directions
Preheat an oven to 430 degrees F (225 degrees C).
Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.
Beef Marinade II recipe.
Ingredients
3/4 cup red wine
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed bay leaf
1 teaspoon garlic powder
4 slices lemon
Directions
In a nonreactive container, blend red wine, soy sauce, and sesame oil. Place meat in the mixture, and season with basil, oregano, bay leaf, and garlic powder. Place lemon slices over the beef. Cover, and marinate in the refrigerator 25 minutes, turning once, before grilling as desired.
3/4 cup red wine
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed bay leaf
1 teaspoon garlic powder
4 slices lemon
Directions
In a nonreactive container, blend red wine, soy sauce, and sesame oil. Place meat in the mixture, and season with basil, oregano, bay leaf, and garlic powder. Place lemon slices over the beef. Cover, and marinate in the refrigerator 25 minutes, turning once, before grilling as desired.
Apple Cranberry Pie recipe.
Ingredients
1 cup dried cranberries
2/3 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground allspice
2 1/4 pounds Pippin apples - peeled, cored and thinly sliced
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch double crust pie
Directions
Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven.
In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.
Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.
1 cup dried cranberries
2/3 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground allspice
2 1/4 pounds Pippin apples - peeled, cored and thinly sliced
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch double crust pie
Directions
Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven.
In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.
Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.
Beef and Swiss Wrap recipe.
Ingredients
2 multi grain wraps
2 tablespoons Neufchatel cheese
2 leaves romaine lettuce
1 cup fresh spinach
6 slices deli sliced roast beef
2 slices reduced-fat Swiss cheese
6 cherry tomatoes, halved
ground black pepper to taste
Directions
Heat the wraps in the microwave on High for 30 seconds.
On the right side of one wrap (the side that will fold in last), spread 1 tablespoon Neufchatel cheese about 2/3 of the way down that side. Layer half of the romaine, spinach, beef, Swiss cheese, and tomatoes in the center of the wrap, leaving 1/3 of the wrap open at the bottom. Fold that third up over the bottom of your fillings, then fold in the left side and roll toward the right, letting the Neufchatel seal the wrap together. Repeat with the second wrap.
2 multi grain wraps
2 tablespoons Neufchatel cheese
2 leaves romaine lettuce
1 cup fresh spinach
6 slices deli sliced roast beef
2 slices reduced-fat Swiss cheese
6 cherry tomatoes, halved
ground black pepper to taste
Directions
Heat the wraps in the microwave on High for 30 seconds.
On the right side of one wrap (the side that will fold in last), spread 1 tablespoon Neufchatel cheese about 2/3 of the way down that side. Layer half of the romaine, spinach, beef, Swiss cheese, and tomatoes in the center of the wrap, leaving 1/3 of the wrap open at the bottom. Fold that third up over the bottom of your fillings, then fold in the left side and roll toward the right, letting the Neufchatel seal the wrap together. Repeat with the second wrap.
Blue Monday Dip recipe.
Ingredients
1 cup sour cream
1 cup yogurt
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon dried minced onion flakes
1 tablespoon Beau Monde ™ seasoning
1 teaspoon garlic salt
1 dash hot pepper sauce
Directions
In a mixing bowl, combine the sour cream, yogurt, spinach, onion flakes, Beau Monde seasoning ™, garlic salt and hot pepper sauce. Chill until ready to serve.
1 cup sour cream
1 cup yogurt
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon dried minced onion flakes
1 tablespoon Beau Monde ™ seasoning
1 teaspoon garlic salt
1 dash hot pepper sauce
Directions
In a mixing bowl, combine the sour cream, yogurt, spinach, onion flakes, Beau Monde seasoning ™, garlic salt and hot pepper sauce. Chill until ready to serve.
Aunt Johnnie's Pound Cake recipe.
Ingredients
1/2 cup shortening
1 cup butter
2 1/2 cups white sugar
2 teaspoons almond extract
1/2 teaspoon baking powder
3 cups cake flour
Directions
Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour a 10 inch Bundt pan.
Cream shortening, butter and sugar until light and fluffy (for best results use an electric mixer). This will take a while. Add eggs one at a time, beating well after each addition. Beat in almond extract.
Combine baking powder and flour. Stir into creamed mixture alternately with the milk, starting and ending with flour. Pour batter into prepared pan.
Bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
1/2 cup shortening
1 cup butter
2 1/2 cups white sugar
2 teaspoons almond extract
1/2 teaspoon baking powder
3 cups cake flour
Directions
Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour a 10 inch Bundt pan.
Cream shortening, butter and sugar until light and fluffy (for best results use an electric mixer). This will take a while. Add eggs one at a time, beating well after each addition. Beat in almond extract.
Combine baking powder and flour. Stir into creamed mixture alternately with the milk, starting and ending with flour. Pour batter into prepared pan.
Bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Al's Quick Vegetarian Spaghetti recipe.
Ingredients
1 pound uncooked spaghetti
1 cup broccoli florets
1 (15 ounce) can whole kernel corn, drained
1 cup fresh sliced mushrooms
1 cup sliced carrots
2 (8 ounce) cans tomato sauce
Directions
Bring a large pot of salted water to boil, add spaghetti and return water to a boil. Cook until spaghetti is al dente; drain well.
Combine broccoli, corn, mushrooms, carrots and tomato sauce in large sauce pot. Cook on medium heat for 15 to 20 minutes or until vegetables are tender. Stir occasionally to keep sauce from sticking. Serve sauce over spaghetti.
1 pound uncooked spaghetti
1 cup broccoli florets
1 (15 ounce) can whole kernel corn, drained
1 cup fresh sliced mushrooms
1 cup sliced carrots
2 (8 ounce) cans tomato sauce
Directions
Bring a large pot of salted water to boil, add spaghetti and return water to a boil. Cook until spaghetti is al dente; drain well.
Combine broccoli, corn, mushrooms, carrots and tomato sauce in large sauce pot. Cook on medium heat for 15 to 20 minutes or until vegetables are tender. Stir occasionally to keep sauce from sticking. Serve sauce over spaghetti.
Black Bean Hummus recipe.
Ingredients
1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
10 Greek olives
Directions
Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.
1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
10 Greek olives
Directions
Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.
Blueberry Walnut Salad recipe.
Ingredients
1 (10 ounce) package mixed salad greens
1 pint fresh blueberries
1/4 cup walnuts
1/2 cup raspberry vinaigrette salad dressing
1/4 cup crumbled feta cheese
Directions
In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.
1 (10 ounce) package mixed salad greens
1 pint fresh blueberries
1/4 cup walnuts
1/2 cup raspberry vinaigrette salad dressing
1/4 cup crumbled feta cheese
Directions
In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.
A Plus Fair Corn Dogs recipe.
Ingredients
1 quart oil for deep frying
1 cup all-purpose flour
2/3 cup yellow cornmeal
1/4 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons bacon drippings
1 egg, beaten
1 1/4 cups buttermilk
1/2 teaspoon baking soda
2 pounds hot dogs
wooden sticks
Directions
Heat oil in a deep fryer to 365 degrees F (185 degrees C).
In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.
1 quart oil for deep frying
1 cup all-purpose flour
2/3 cup yellow cornmeal
1/4 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons bacon drippings
1 egg, beaten
1 1/4 cups buttermilk
1/2 teaspoon baking soda
2 pounds hot dogs
wooden sticks
Directions
Heat oil in a deep fryer to 365 degrees F (185 degrees C).
In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.
Apricot Nectar Cake I recipe.
Ingredients
1 (18.25 ounce) package lemon cake mix
1/3 cup white sugar
1/2 cup vegetable oil
1 cup apricot nectar
1 cup confectioners' sugar
2 tablespoons lemon juice
Directions
Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
Combine cake mix with sugar, cooking oil, and apricot nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan.
Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.
1 (18.25 ounce) package lemon cake mix
1/3 cup white sugar
1/2 cup vegetable oil
1 cup apricot nectar
1 cup confectioners' sugar
2 tablespoons lemon juice
Directions
Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
Combine cake mix with sugar, cooking oil, and apricot nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan.
Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.
Bacon Wrapped Water Chestnuts I recipe.
Ingredients
2 (8 ounce) cans water chestnuts
2 cups teriyaki sauce
1 pound bacon
Directions
Drain chestnuts and place them in a bowl. Cover chestnuts with teriyaki sauce and marinate in the refrigerator for 2 hours or more.
Preheat oven to 350 degrees F (175 degrees C).
Remove water chestnuts from refrigerator and drain well. Cut bacon strips in half so that strips are about 3 inches long. Wrap each chestnut with bacon and secure bacon closed with a toothpick. Arrange all wrapped chestnuts on a baking sheet.
Place in oven until bacon is crispy. Remove from oven and enjoy.
2 (8 ounce) cans water chestnuts
2 cups teriyaki sauce
1 pound bacon
Directions
Drain chestnuts and place them in a bowl. Cover chestnuts with teriyaki sauce and marinate in the refrigerator for 2 hours or more.
Preheat oven to 350 degrees F (175 degrees C).
Remove water chestnuts from refrigerator and drain well. Cut bacon strips in half so that strips are about 3 inches long. Wrap each chestnut with bacon and secure bacon closed with a toothpick. Arrange all wrapped chestnuts on a baking sheet.
Place in oven until bacon is crispy. Remove from oven and enjoy.
Alaskan Cod and Shrimp with Fresh Tomato recipe.
Ingredients
2 tablespoons olive oil
6 cloves garlic, minced
5 large tomatoes, chopped
1 teaspoon dried oregano
1 pound Alaskan cod
1/2 pound large shrimp, peeled and deveined
salt to taste
1 tablespoon dried oregano
Directions
Heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown; add the tomatoes and mix well until juicy; stir in 1 teaspoon oregano. Lie the cod and shrimp into the mixture; season with salt; cover and simmer 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.
2 tablespoons olive oil
6 cloves garlic, minced
5 large tomatoes, chopped
1 teaspoon dried oregano
1 pound Alaskan cod
1/2 pound large shrimp, peeled and deveined
salt to taste
1 tablespoon dried oregano
Directions
Heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown; add the tomatoes and mix well until juicy; stir in 1 teaspoon oregano. Lie the cod and shrimp into the mixture; season with salt; cover and simmer 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.
Baked Beans from Scratch recipe.
Ingredients
1 cup dried navy beans
4 cups water
1/4 cup ketchup
1/4 cup maple syrup
2 tablespoons brown sugar
2 tablespoons molasses
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon chili powder
1 small onion, chopped
Directions
Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
Place the beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
Preheat an oven to 375 degrees F (190 degrees C). Stir the ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside.
Once the beans have simmered for 1 hour, drain, and reserve the cooking liquid. Pour the beans into a 1 1/2 quart casserole dish and stir in the chopped onion and the molasses sauce. Stir in enough of the reserved cooking liquid so the sauce covers the beans by 1/4 inch.
Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 200 degrees F (95 degrees C), and cook 6 hours longer. Stir the beans after they have cooked for 3 hours. Once the beans are tender and the sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.
1 cup dried navy beans
4 cups water
1/4 cup ketchup
1/4 cup maple syrup
2 tablespoons brown sugar
2 tablespoons molasses
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon chili powder
1 small onion, chopped
Directions
Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
Place the beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
Preheat an oven to 375 degrees F (190 degrees C). Stir the ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside.
Once the beans have simmered for 1 hour, drain, and reserve the cooking liquid. Pour the beans into a 1 1/2 quart casserole dish and stir in the chopped onion and the molasses sauce. Stir in enough of the reserved cooking liquid so the sauce covers the beans by 1/4 inch.
Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 200 degrees F (95 degrees C), and cook 6 hours longer. Stir the beans after they have cooked for 3 hours. Once the beans are tender and the sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.
Amaretto Cheesecake III recipe.
Ingredients
2/3 cup graham cracker crumbs
3 tablespoons white sugar
5 tablespoons butter
2 (8 ounce) packages cream cheese
1/2 cup white sugar
1/2 teaspoon almond extract
1/4 teaspoon salt
3 tablespoons amaretto liqueur
1 (8 ounce) container sour cream
1 tablespoon white sugar
1/2 teaspoon almond extract
1 tablespoon amaretto liqueur
Directions
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and 3 tablespoons sugar. Mix well and press into the bottom of a 9 inch springform pan.
In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in almond extract and salt. Blend in the eggs, one at a time, on low speed. Stir in 3 tablespoons amaretto liqueur. Pour batter into crust.
Bake in the preheated oven for 40 to 45 minutes, or until golden brown and filling is set. Allow to cool completely.
Make the topping: In a small bowl, combine sour cream, 1 tablespoon sugar, 1 teaspoon almond extract and 1 tablespoon amaretto liqueur. Mix well and spread over top of cooled cake. Refrigerate 4 to 6 hours before removing from pan.
2/3 cup graham cracker crumbs
3 tablespoons white sugar
5 tablespoons butter
2 (8 ounce) packages cream cheese
1/2 cup white sugar
1/2 teaspoon almond extract
1/4 teaspoon salt
3 tablespoons amaretto liqueur
1 (8 ounce) container sour cream
1 tablespoon white sugar
1/2 teaspoon almond extract
1 tablespoon amaretto liqueur
Directions
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and 3 tablespoons sugar. Mix well and press into the bottom of a 9 inch springform pan.
In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in almond extract and salt. Blend in the eggs, one at a time, on low speed. Stir in 3 tablespoons amaretto liqueur. Pour batter into crust.
Bake in the preheated oven for 40 to 45 minutes, or until golden brown and filling is set. Allow to cool completely.
Make the topping: In a small bowl, combine sour cream, 1 tablespoon sugar, 1 teaspoon almond extract and 1 tablespoon amaretto liqueur. Mix well and spread over top of cooled cake. Refrigerate 4 to 6 hours before removing from pan.
Breakfast Sausage Bread recipe.
Ingredients
2 (1 pound) loaves frozen white bread dough, thawed
1/2 pound mild pork sausage
1/2 pound hot pork sausage
1 1/2 cups diced fresh mushrooms
1/2 cup chopped onion
2 1/2 cups shredded mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder
Directions
Allow dough to rise until nearly doubled.
Meanwhile, in a skillet over medium heat, cook and crumble sausage. Add mushrooms and onion. Cook and stir until the sausage is browned and vegetables are tender; drain. Cool. Beat 1 egg, set aside. To sausage mixture, add 2 eggs, cheese and seasonings; mix well. Roll each loaf of dough into a 16-in. x 12-in. rectangle. Spread half the sausage mixture on each loaf to within 1 in. of edges. Roll up jelly-roll style, starting at a narrow end; seal edges. Place on a greased baking sheet. Bake at 350 degrees F for 25 minutes; brush with beaten egg. Bake 5-10 minutes more or until golden brown. Serve warm.
2 (1 pound) loaves frozen white bread dough, thawed
1/2 pound mild pork sausage
1/2 pound hot pork sausage
1 1/2 cups diced fresh mushrooms
1/2 cup chopped onion
2 1/2 cups shredded mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder
Directions
Allow dough to rise until nearly doubled.
Meanwhile, in a skillet over medium heat, cook and crumble sausage. Add mushrooms and onion. Cook and stir until the sausage is browned and vegetables are tender; drain. Cool. Beat 1 egg, set aside. To sausage mixture, add 2 eggs, cheese and seasonings; mix well. Roll each loaf of dough into a 16-in. x 12-in. rectangle. Spread half the sausage mixture on each loaf to within 1 in. of edges. Roll up jelly-roll style, starting at a narrow end; seal edges. Place on a greased baking sheet. Bake at 350 degrees F for 25 minutes; brush with beaten egg. Bake 5-10 minutes more or until golden brown. Serve warm.
Broccoli with Red Pepper recipe.
Ingredients
2 tablespoons vegetable oil
4 cups broccoli florets
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1 sweet red pepper, cut into strips
1 (8 ounce) can sliced water chestnuts, drained
Directions
In a skillet, heat oil over high, Stir-fry broccoli, ginger and garlic until broccoli is crisp-tender, about 2 minutes. Add red pepper and water chestnuts; stir-fry just until heated through, about 1 minute. Serve immediately.
2 tablespoons vegetable oil
4 cups broccoli florets
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1 sweet red pepper, cut into strips
1 (8 ounce) can sliced water chestnuts, drained
Directions
In a skillet, heat oil over high, Stir-fry broccoli, ginger and garlic until broccoli is crisp-tender, about 2 minutes. Add red pepper and water chestnuts; stir-fry just until heated through, about 1 minute. Serve immediately.
Blackberry Wine Cake II recipe.
Ingredients
1 (18.25 ounce) package white cake mix
1 (3 ounce) package blackberry flavored gelatin
1/2 cup vegetable oil
1 cup blackberry wine
1 1/2 cups confectioners' sugar
1/2 cup blackberry wine
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil and blackberry wine. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.
To make the Glaze: In a small bowl, stir together the confectioners' sugar and 1/2 cup blackberry wine.
1 (18.25 ounce) package white cake mix
1 (3 ounce) package blackberry flavored gelatin
1/2 cup vegetable oil
1 cup blackberry wine
1 1/2 cups confectioners' sugar
1/2 cup blackberry wine
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil and blackberry wine. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.
To make the Glaze: In a small bowl, stir together the confectioners' sugar and 1/2 cup blackberry wine.
Balsamic Vinegar and Olive Oil Dressing recipe.
Ingredients
1 sprig fresh oregano
1 sprig fresh thyme
1 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste
Directions
In a medium glass mixing bowl combine the oregano, thyme, oil, vinegar, salt and pepper. Mix together and pour mixture into a bottle, using a funnel to keep yourself from losing oil. Cover tightly and store at room temperature.
1 sprig fresh oregano
1 sprig fresh thyme
1 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste
Directions
In a medium glass mixing bowl combine the oregano, thyme, oil, vinegar, salt and pepper. Mix together and pour mixture into a bottle, using a funnel to keep yourself from losing oil. Cover tightly and store at room temperature.
Black Pepper Pound Cake recipe.
Ingredients
1 cup butter, softened
3 cups sugar
3 teaspoons coarsely ground pepper
2 teaspoons lemon extract
3 cups all-purpose flour
1 cup heavy whipping cream
confectioners' sugar
Directions
In a large mixing bowl, cream butter and sugar. Beat in pepper and extract. Add eggs, one at a time, beating very well after each addition. Add flour alternately with cream; mix well.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325 degrees F for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
1 cup butter, softened
3 cups sugar
3 teaspoons coarsely ground pepper
2 teaspoons lemon extract
3 cups all-purpose flour
1 cup heavy whipping cream
confectioners' sugar
Directions
In a large mixing bowl, cream butter and sugar. Beat in pepper and extract. Add eggs, one at a time, beating very well after each addition. Add flour alternately with cream; mix well.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325 degrees F for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Banana Oat Bread Pudding recipe.
Ingredients
4 slices whole wheat bread
1 cup rolled oats
2 1/2 cups lowfat milk
1/4 cup butter, softened
4 ripe bananas, sliced
1/3 cup brown sugar
1/4 cup raisins (optional)
Directions
In a large bowl, break bread into small pieces. Add oats and milk; stir. Let stand for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
To the milk mixture add: butter, bananas, brown sugar and raisins (if desired). Stir just to combine and pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45-55 minutes, or until pudding has set. Cool before serving.
4 slices whole wheat bread
1 cup rolled oats
2 1/2 cups lowfat milk
1/4 cup butter, softened
4 ripe bananas, sliced
1/3 cup brown sugar
1/4 cup raisins (optional)
Directions
In a large bowl, break bread into small pieces. Add oats and milk; stir. Let stand for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
To the milk mixture add: butter, bananas, brown sugar and raisins (if desired). Stir just to combine and pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45-55 minutes, or until pudding has set. Cool before serving.
Big Charlie's Gumbo recipe.
Ingredients
2 tablespoons butter
3 cloves garlic, minced
2 cups chopped onion
3/4 cup chopped celery
1 pound okra, chopped
1/4 cup butter
1/4 cup all-purpose flour
1/2 pound cubed beef stew meat (optional)
8 cups water
1 (16 ounce) can whole tomatoes, undrained and chopped
1 1/2 teaspoons white sugar
1 1/2 tablespoons chopped fresh parsley
1 sprig fresh thyme
2 bay leaves
1 pinch salt
1/2 teaspoon ground cayenne pepper
1 pinch ground black pepper
1 pound andouille sausage, cut into 1/2 inch pieces
1/2 pound crabmeat, flaked
1 pound medium shrimp - peeled and deveined
1/2 teaspoon hot pepper sauce
1/4 cup Worcestershire sauce
file powder
Directions
Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside.
In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.
Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with file powder, and serve.
2 tablespoons butter
3 cloves garlic, minced
2 cups chopped onion
3/4 cup chopped celery
1 pound okra, chopped
1/4 cup butter
1/4 cup all-purpose flour
1/2 pound cubed beef stew meat (optional)
8 cups water
1 (16 ounce) can whole tomatoes, undrained and chopped
1 1/2 teaspoons white sugar
1 1/2 tablespoons chopped fresh parsley
1 sprig fresh thyme
2 bay leaves
1 pinch salt
1/2 teaspoon ground cayenne pepper
1 pinch ground black pepper
1 pound andouille sausage, cut into 1/2 inch pieces
1/2 pound crabmeat, flaked
1 pound medium shrimp - peeled and deveined
1/2 teaspoon hot pepper sauce
1/4 cup Worcestershire sauce
file powder
Directions
Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside.
In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.
Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with file powder, and serve.
Apple Slow Cooked Beef Ribs recipe.
Ingredients
2 pounds boneless beef ribs
4 McIntosh apples - cored, peeled, and cut into large chunks
2 cups apple juice
2 onions, sliced
1/2 cup apple cider vinegar
5 cups water
Directions
Cut the ribs apart if necessary. Place the separated ribs, apples, apple juice, onions, apple cider vinegar, and water into a large soup pot, and bring to a boil. Cover, reduce heat to a simmer, and cook the ribs until tender, about 4 hours.
2 pounds boneless beef ribs
4 McIntosh apples - cored, peeled, and cut into large chunks
2 cups apple juice
2 onions, sliced
1/2 cup apple cider vinegar
5 cups water
Directions
Cut the ribs apart if necessary. Place the separated ribs, apples, apple juice, onions, apple cider vinegar, and water into a large soup pot, and bring to a boil. Cover, reduce heat to a simmer, and cook the ribs until tender, about 4 hours.
Brownie Delight recipe.
Ingredients
1 (13 ounce) package brownie mix
11 ounces cream cheese, softened
2 cups confectioners' sugar
1 (16 ounce) package frozen whipped topping, thawed, divided
2 cups cold milk
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup chopped pecans
Directions
Prepare and bake brownies according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool completely.
In a mixing bowl, beat cream cheese and sugar for 2 minutes. Fold in 2 cups whipped topping. Spread over brownies. In another bowl, combine the milk and pudding mix; beat until smooth. Refrigerate for 5 minutes; spread over the cream cheese layer. Spread with remaining whipped topping; sprinkle with pecans. Refrigerate until serving.
1 (13 ounce) package brownie mix
11 ounces cream cheese, softened
2 cups confectioners' sugar
1 (16 ounce) package frozen whipped topping, thawed, divided
2 cups cold milk
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup chopped pecans
Directions
Prepare and bake brownies according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool completely.
In a mixing bowl, beat cream cheese and sugar for 2 minutes. Fold in 2 cups whipped topping. Spread over brownies. In another bowl, combine the milk and pudding mix; beat until smooth. Refrigerate for 5 minutes; spread over the cream cheese layer. Spread with remaining whipped topping; sprinkle with pecans. Refrigerate until serving.
Aunt Murna's Jam Cake recipe.
Ingredients
1 cup raisins
1 (8 ounce) can crushed pineapple with juice
1 cup butter, softened
1 (12 ounce) jar blackberry jam
2/3 cup buttermilk
2 1/2 cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped pecans
CARAMEL ICING:
1 cup butter
2 cups packed brown sugar
1/2 cup milk
3 1/2 cups sifted confectioners' sugar
Directions
Soak raisins in pineapple and juice several hours or overnight. In a large mixing bowl, cream butter. Add eggs, one at a time, beating well after each addition. Add jam and buttermilk; beat until well blended. Sift together dry ingredients; add to batter. Beat on low just until ingredients are combined. stir in raisins, pineapple and pecans. Pour into two greased and floured 9-in. round cake pans. Bake at 350 degrees F for 50 minutes or until cakes test done. Cool in pans 10 minutes on a wire rack before removing to rack. For icing, melt butter in a saucepan over medium heat. Stir in brown sugar and milk; bring to a boil. Remove from heat. Cool just until warm; beat in enough confectioners' sugar until icing is of spreading consistency. Add more sugar for thicker icing; more milk to thin it. Frost cooled cake.
1 cup raisins
1 (8 ounce) can crushed pineapple with juice
1 cup butter, softened
1 (12 ounce) jar blackberry jam
2/3 cup buttermilk
2 1/2 cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped pecans
CARAMEL ICING:
1 cup butter
2 cups packed brown sugar
1/2 cup milk
3 1/2 cups sifted confectioners' sugar
Directions
Soak raisins in pineapple and juice several hours or overnight. In a large mixing bowl, cream butter. Add eggs, one at a time, beating well after each addition. Add jam and buttermilk; beat until well blended. Sift together dry ingredients; add to batter. Beat on low just until ingredients are combined. stir in raisins, pineapple and pecans. Pour into two greased and floured 9-in. round cake pans. Bake at 350 degrees F for 50 minutes or until cakes test done. Cool in pans 10 minutes on a wire rack before removing to rack. For icing, melt butter in a saucepan over medium heat. Stir in brown sugar and milk; bring to a boil. Remove from heat. Cool just until warm; beat in enough confectioners' sugar until icing is of spreading consistency. Add more sugar for thicker icing; more milk to thin it. Frost cooled cake.
Black Bean and Artichoke Burritos recipe.
Ingredients
1 (15 ounce) can black beans, drained and rinsed
1 tablespoon vegetable oil
1 (10 ounce) can artichoke hearts, drained and sliced
1 medium onion, diced
3 cloves garlic, crushed
8 (10 inch) flour tortillas
2 cups shredded sharp Cheddar cheese
1 large tomato, diced (optional)
Directions
Pour the beans into a large iron skillet, and bring to a boil. Cook at a hard simmer until they become pasty and begin to resemble burrito beans in texture.
Heat oil in a separate skillet over medium heat. Stir in artichoke hearts, onion, and garlic; cook until the artichokes become golden brown.
Place tortillas in a dry skillet over low heat to warm. Remove from skillet. Spoon beans and artichoke mixture onto each tortilla, and top with cheese and tomato. Fold in ends, and roll up.
1 (15 ounce) can black beans, drained and rinsed
1 tablespoon vegetable oil
1 (10 ounce) can artichoke hearts, drained and sliced
1 medium onion, diced
3 cloves garlic, crushed
8 (10 inch) flour tortillas
2 cups shredded sharp Cheddar cheese
1 large tomato, diced (optional)
Directions
Pour the beans into a large iron skillet, and bring to a boil. Cook at a hard simmer until they become pasty and begin to resemble burrito beans in texture.
Heat oil in a separate skillet over medium heat. Stir in artichoke hearts, onion, and garlic; cook until the artichokes become golden brown.
Place tortillas in a dry skillet over low heat to warm. Remove from skillet. Spoon beans and artichoke mixture onto each tortilla, and top with cheese and tomato. Fold in ends, and roll up.
Berry-Filled Lemon Cake recipe.
Ingredients
1 1/4 cups water
3/4 cup liquid egg substitute
1/4 cup plain nonfat yogurt
1 tablespoon grated lemon peel
1 (18.25 ounce) package light yellow cake mix
1/2 cup confectioners' sugar
3 teaspoons lemon juice
2 cups sliced strawberries
Directions
In a mixing bowl, combine water, egg substitute, yogurt and lemon peel; add cake mix. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Combine sugar and lemon juice; drizzle over cake. Fill center of cake with strawberries.
1 1/4 cups water
3/4 cup liquid egg substitute
1/4 cup plain nonfat yogurt
1 tablespoon grated lemon peel
1 (18.25 ounce) package light yellow cake mix
1/2 cup confectioners' sugar
3 teaspoons lemon juice
2 cups sliced strawberries
Directions
In a mixing bowl, combine water, egg substitute, yogurt and lemon peel; add cake mix. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Combine sugar and lemon juice; drizzle over cake. Fill center of cake with strawberries.
Black Forest Parfaits recipe.
Ingredients
2 cups cold milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (21 ounce) can cherry pie filling, divided
2 cups whipped topping, divided
6 maraschino cherries, with stems (optional)
Directions
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 1 cup pie filling; gently fold in 1 cup whipped topping. Spoon half of the pudding mixture into six tall glasses or cups. Top with remaining pie filling, pudding mixture and whipped topping. Garnish with cherries if desired.
2 cups cold milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (21 ounce) can cherry pie filling, divided
2 cups whipped topping, divided
6 maraschino cherries, with stems (optional)
Directions
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 1 cup pie filling; gently fold in 1 cup whipped topping. Spoon half of the pudding mixture into six tall glasses or cups. Top with remaining pie filling, pudding mixture and whipped topping. Garnish with cherries if desired.
Awesome Honey Pecan Pork Chops recipe.
Ingredients
1 1/4 pounds boneless pork loin, pounded thin
1/2 cup all-purpose flour for coating
salt and pepper to taste
2 tablespoons butter
1/4 cup honey
1/4 cup chopped pecans
Directions
In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.
1 1/4 pounds boneless pork loin, pounded thin
1/2 cup all-purpose flour for coating
salt and pepper to taste
2 tablespoons butter
1/4 cup honey
1/4 cup chopped pecans
Directions
In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.
9/08/2011
Baked Lamb Chops recipe.
Ingredients
3 teaspoons Worcestershire sauce
12 (5.5 ounce) lamb chops
2 cups dry bread crumbs
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9x13-inch baking dish.
Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.
3 teaspoons Worcestershire sauce
12 (5.5 ounce) lamb chops
2 cups dry bread crumbs
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9x13-inch baking dish.
Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.
Bird's Nests III recipe.
Ingredients
4 cups chow mein noodles
3 cups miniature marshmallows
3 tablespoons butter
30 small jellybeans
Directions
Line a cookie sheet with foil and grease with spray-on cooking oil.
Pour noodles into a large bowl. Melt the butter and marshmallows over medium heat, stirring until smooth. Pour marshmallow mixture over noodles, stirring until well coated.
Rub some butter on hands and form noodle mixture into six round balls. Place balls on prepared cookie sheet. With the back of a teaspoon, press the center of each ball to make a hollow indentation.
Let nests set until they are firm. Fill each with small jelly beans. (Other small candies of your choice may be substituted, such as M & M's, small gumdrops, chocolate covered raisins, chocolate covered peanuts, etc.)
4 cups chow mein noodles
3 cups miniature marshmallows
3 tablespoons butter
30 small jellybeans
Directions
Line a cookie sheet with foil and grease with spray-on cooking oil.
Pour noodles into a large bowl. Melt the butter and marshmallows over medium heat, stirring until smooth. Pour marshmallow mixture over noodles, stirring until well coated.
Rub some butter on hands and form noodle mixture into six round balls. Place balls on prepared cookie sheet. With the back of a teaspoon, press the center of each ball to make a hollow indentation.
Let nests set until they are firm. Fill each with small jelly beans. (Other small candies of your choice may be substituted, such as M & M's, small gumdrops, chocolate covered raisins, chocolate covered peanuts, etc.)
Blueberry Turnovers recipe.
Ingredients
1 (8 ounce) package refrigerated crescent rolls
1/2 cup fresh blueberries
1/4 cup confectioners' sugar
1/4 cup prepared vanilla frosting (optional)
Directions
Preheat oven to 375 degrees F (190 degrees C). Roll out crescent dough triangles onto a baking sheet.
Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.
Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining confectioners' sugar. Drizzle with the vanilla frosting.
1 (8 ounce) package refrigerated crescent rolls
1/2 cup fresh blueberries
1/4 cup confectioners' sugar
1/4 cup prepared vanilla frosting (optional)
Directions
Preheat oven to 375 degrees F (190 degrees C). Roll out crescent dough triangles onto a baking sheet.
Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.
Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining confectioners' sugar. Drizzle with the vanilla frosting.
Beef Stew III recipe.
Ingredients
1 1/2 pounds cubed beef stew meat
2 tablespoons vegetable oil
1 onion, finely diced
1/4 cup all-purpose flour
4 cups diced potatoes
2 cups diced carrots
1 (10.75 ounce) can beefy mushroom soup
2 tablespoons cornstarch
1/2 cup cold water
salt and pepper to taste
Directions
Using a large stock pot, brown stewing meat in oil. Add onions and sprinkle flour into stock pot, stirring until flour is well incorporated.
Fill stock pot with water. If you prefer a thick stew fill stock pot only half full, if you prefer a more diluted stew fill your stock pot within one inch of the top. Let meat cook until tender, checking frequently on water level. When water evaporates add more. Cook for 1 1/2 hours.
When beef is tender add potatoes, carrots and beefy mushroom soup. Cook for 30 to 45 minutes, or until tender.
In a separate bowl mix cornstarch and cold water. Stir into soup and simmer. If not to desired thickness add another mixture of cornstarch and cold water. Heat through, season with salt and pepper, and serve.
1 1/2 pounds cubed beef stew meat
2 tablespoons vegetable oil
1 onion, finely diced
1/4 cup all-purpose flour
4 cups diced potatoes
2 cups diced carrots
1 (10.75 ounce) can beefy mushroom soup
2 tablespoons cornstarch
1/2 cup cold water
salt and pepper to taste
Directions
Using a large stock pot, brown stewing meat in oil. Add onions and sprinkle flour into stock pot, stirring until flour is well incorporated.
Fill stock pot with water. If you prefer a thick stew fill stock pot only half full, if you prefer a more diluted stew fill your stock pot within one inch of the top. Let meat cook until tender, checking frequently on water level. When water evaporates add more. Cook for 1 1/2 hours.
When beef is tender add potatoes, carrots and beefy mushroom soup. Cook for 30 to 45 minutes, or until tender.
In a separate bowl mix cornstarch and cold water. Stir into soup and simmer. If not to desired thickness add another mixture of cornstarch and cold water. Heat through, season with salt and pepper, and serve.
Baked Fish Dinner For Two recipe.
Ingredients
4 tablespoons olive oil, divided
2 baking potatoes, cut into 1/2 inch slices
salt and pepper to taste
1/2 cup water
1/2 red bell pepper, chopped
1 leek, bulb only, chopped
1 zucchini, thickly sliced
2 stalks celery, cut into thin 3 inch long slices
4 cloves garlic, minced
1 pound white fish fillets
1 tomato, seeded and chopped
2 sprigs fresh parsley or fennel, for garnish
Directions
Preheat oven to 425 degrees F (220 degrees C). Lightly oil a shallow, 2 quart baking dish.
In a medium bowl, toss the potatoes with 2 tablespoons olive oil to coat evenly. Season with salt and pepper. Spread potatoes in baking dish with 1/4 cup water. Cover, and bake for 15 minutes.
Combine bell peppers, leek, zucchini, and celery in a medium bowl. Toss with garlic and 2 tablespoons olive oil,. Season to taste with salt and pepper. Spread vegetables over potatoes, add another 1/4 cup water, and cover. Bake for 10 to 15 minutes.
Rinse, and cut fish into 1 to 1 1/2 inch cubes, and spread over vegetables. Cover. Bake for 10 minutes, or until fish flakes easily. Serve with tomato and parsley or fennel garnish.
4 tablespoons olive oil, divided
2 baking potatoes, cut into 1/2 inch slices
salt and pepper to taste
1/2 cup water
1/2 red bell pepper, chopped
1 leek, bulb only, chopped
1 zucchini, thickly sliced
2 stalks celery, cut into thin 3 inch long slices
4 cloves garlic, minced
1 pound white fish fillets
1 tomato, seeded and chopped
2 sprigs fresh parsley or fennel, for garnish
Directions
Preheat oven to 425 degrees F (220 degrees C). Lightly oil a shallow, 2 quart baking dish.
In a medium bowl, toss the potatoes with 2 tablespoons olive oil to coat evenly. Season with salt and pepper. Spread potatoes in baking dish with 1/4 cup water. Cover, and bake for 15 minutes.
Combine bell peppers, leek, zucchini, and celery in a medium bowl. Toss with garlic and 2 tablespoons olive oil,. Season to taste with salt and pepper. Spread vegetables over potatoes, add another 1/4 cup water, and cover. Bake for 10 to 15 minutes.
Rinse, and cut fish into 1 to 1 1/2 inch cubes, and spread over vegetables. Cover. Bake for 10 minutes, or until fish flakes easily. Serve with tomato and parsley or fennel garnish.
Bittersweet Chocolate and Stout Beer Ice Cream recipe.
Ingredients
1 pint heavy cream
1 (11.5 ounce) package bittersweet chocolate chips
3/4 cup sugar
1 pint stout beer (such as Guinness�)
Directions
Heat the heavy cream in a saucepan over medium-low heat until it begins to bubble. Remove from the heat and stir in the chocolate and sugar until melted. Slowly stir in the stout beer. Cover and refrigerate until completely cooled.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
1 pint heavy cream
1 (11.5 ounce) package bittersweet chocolate chips
3/4 cup sugar
1 pint stout beer (such as Guinness�)
Directions
Heat the heavy cream in a saucepan over medium-low heat until it begins to bubble. Remove from the heat and stir in the chocolate and sugar until melted. Slowly stir in the stout beer. Cover and refrigerate until completely cooled.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Arnold Palmer Passion recipe.
Ingredients
4 (2 g) bags hibiscus tea (such as Tazo Passion�)
4 cups boiling water
4 cups ice cubes
4 cups prepared lemonade
Directions
Steep the tea bags in the boiling water for 10 minutes. Discard the tea bags and allow the tea to cool to room temperature.
To prepare the drinks, fill 4 glasses with ice cubes and pour 1 cup of lemonade into each glass. Carefully pour 1 cup of cooled tea into each glass so that it floats on the lemonade.
4 (2 g) bags hibiscus tea (such as Tazo Passion�)
4 cups boiling water
4 cups ice cubes
4 cups prepared lemonade
Directions
Steep the tea bags in the boiling water for 10 minutes. Discard the tea bags and allow the tea to cool to room temperature.
To prepare the drinks, fill 4 glasses with ice cubes and pour 1 cup of lemonade into each glass. Carefully pour 1 cup of cooled tea into each glass so that it floats on the lemonade.
Baked Pita Triangles recipe.
Ingredients
6 pitas (6-inch rounds), split, then quartered
Directions
Adjust oven rack to upper-middle position and heat oven to 325 degrees.
Place pita triangles directly on rack. Bake until golden brown and completely crisp, about 10 minutes.
6 pitas (6-inch rounds), split, then quartered
Directions
Adjust oven rack to upper-middle position and heat oven to 325 degrees.
Place pita triangles directly on rack. Bake until golden brown and completely crisp, about 10 minutes.
Buttermilk Biscuits recipe.
Ingredients
5 pounds self-rising flour
2 tablespoons baking powder
1 cup lard, melted
2 quarts buttermilk
1 cup 2% milk
1/4 cup bacon drippings
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, stir together the self-rising flour and baking powder. Pour in the melted lard and mix until blended. Stir in the buttermilk and milk just until the dough comes together.
Pat the dough out on a lightly floured surface and roll to 3/4 inch thickness. Cut into biscuits using a biscuit cutter or round cookie cutter. Place on baking sheets, spacing about 1 inch apart. Brush the tops with bacon drippings.
Bake for 10 to 12 minutes in the preheated oven, until the bottoms and tops are lightly browned.
5 pounds self-rising flour
2 tablespoons baking powder
1 cup lard, melted
2 quarts buttermilk
1 cup 2% milk
1/4 cup bacon drippings
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, stir together the self-rising flour and baking powder. Pour in the melted lard and mix until blended. Stir in the buttermilk and milk just until the dough comes together.
Pat the dough out on a lightly floured surface and roll to 3/4 inch thickness. Cut into biscuits using a biscuit cutter or round cookie cutter. Place on baking sheets, spacing about 1 inch apart. Brush the tops with bacon drippings.
Bake for 10 to 12 minutes in the preheated oven, until the bottoms and tops are lightly browned.
Bourbon-Mango Pulled Pork recipe.
Ingredients
1 (4 pound) pork shoulder roast
2 tablespoons ground black pepper
1 teaspoon kosher salt
1 teaspoon chipotle chile powder
1/4 cup balsamic vinegar
2 cups water
1 teaspoon chipotle chile powder
2 teaspoons honey
1 (1.5 fluid ounce) jigger bourbon whiskey
2 (12 ounce) bottles barbeque sauce
Directions
Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water.
Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbeque sauce, and remove from the heat.
Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce.
1 (4 pound) pork shoulder roast
2 tablespoons ground black pepper
1 teaspoon kosher salt
1 teaspoon chipotle chile powder
1/4 cup balsamic vinegar
2 cups water
1 teaspoon chipotle chile powder
2 teaspoons honey
1 (1.5 fluid ounce) jigger bourbon whiskey
2 (12 ounce) bottles barbeque sauce
Directions
Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water.
Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbeque sauce, and remove from the heat.
Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce.
Alyson's Broccoli Salad recipe.
Ingredients
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
Before serving, toss salad with crumbled bacon and sunflower seeds.
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
Before serving, toss salad with crumbled bacon and sunflower seeds.
Apples 'n' Onion Topped Chops recipe.
Ingredients
4 boneless lean pork loin chops
3 cups sliced sweet onions
1 teaspoon canola oil
2 medium Granny Smith apples, peeled and sliced
1/2 cup water
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
Directions
In a large nonstick skillet coated with nonstick cooking spray, cook chops for about 3 minutes on each side or until browned. Remove meat; set aside and keep warm.
In same skillet, cook and stir onion in oil for 7 minutes or until golden brown. Add apple slices; cook and stir 3 minutes longer. Combine the water, brown sugar, vinegar, garlic powder, salt, pepper and rosemary. Stir into skillet. Bring to a boil. Return meat to pan. Reduce heat; cover and simmer for 8-10 minutes or until apples are crisp-tender and a meat thermometer reads 160 degrees F.
4 boneless lean pork loin chops
3 cups sliced sweet onions
1 teaspoon canola oil
2 medium Granny Smith apples, peeled and sliced
1/2 cup water
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
Directions
In a large nonstick skillet coated with nonstick cooking spray, cook chops for about 3 minutes on each side or until browned. Remove meat; set aside and keep warm.
In same skillet, cook and stir onion in oil for 7 minutes or until golden brown. Add apple slices; cook and stir 3 minutes longer. Combine the water, brown sugar, vinegar, garlic powder, salt, pepper and rosemary. Stir into skillet. Bring to a boil. Return meat to pan. Reduce heat; cover and simmer for 8-10 minutes or until apples are crisp-tender and a meat thermometer reads 160 degrees F.
Asian Noodle Toss recipe.
Ingredients
8 ounces uncooked thin spaghetti
1 (10 ounce) package julienned carrots
8 ounces sugar snap peas
2 cups cubed, cooked chicken
1 (11 ounce) can mandarin oranges, drained
1/2 cup stir-fry sauce
Directions
Cook spaghetti according to package directions. Stir in carrots and peas; cook 1 minute longer. Drain; place in a bowl. Add the chicken, oranges and stir-fry sauce; toss to coat.
8 ounces uncooked thin spaghetti
1 (10 ounce) package julienned carrots
8 ounces sugar snap peas
2 cups cubed, cooked chicken
1 (11 ounce) can mandarin oranges, drained
1/2 cup stir-fry sauce
Directions
Cook spaghetti according to package directions. Stir in carrots and peas; cook 1 minute longer. Drain; place in a bowl. Add the chicken, oranges and stir-fry sauce; toss to coat.
Beef 'N' Bean Starter recipe.
Ingredients
2 1/2 pounds beef stew meat, cut into 1 inch cubes
2 (14.5 ounce) cans diced tomatoes with oil, garlic and onions, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can great northern beans, rinsed and drained
1 teaspoon salt
1/2 teaspoon pepper
Directions
In a slow cooker, combine all ingredients; mix well. Cover and cook on low for 8-9 hours or until beef is tender. Cool. Transfer to two freezer bags or containers, 4 cups in each. May be frozen for up to 3 months.
2 1/2 pounds beef stew meat, cut into 1 inch cubes
2 (14.5 ounce) cans diced tomatoes with oil, garlic and onions, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can great northern beans, rinsed and drained
1 teaspoon salt
1/2 teaspoon pepper
Directions
In a slow cooker, combine all ingredients; mix well. Cover and cook on low for 8-9 hours or until beef is tender. Cool. Transfer to two freezer bags or containers, 4 cups in each. May be frozen for up to 3 months.
Bread and Celery Stuffing recipe.
Ingredients
1 (1 pound) loaf sliced white bread
3/4 cup butter or margarine
1 onion, chopped
4 stalks celery, chopped
2 teaspoons poultry seasoning
salt and pepper to taste
1 cup chicken broth
Directions
Let bread slices air dry for 1 to 2 hours, then cut into cubes.
In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.
1 (1 pound) loaf sliced white bread
3/4 cup butter or margarine
1 onion, chopped
4 stalks celery, chopped
2 teaspoons poultry seasoning
salt and pepper to taste
1 cup chicken broth
Directions
Let bread slices air dry for 1 to 2 hours, then cut into cubes.
In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.
Awesome Eggplant Rollatine recipe.
Ingredients
4 eggs, lightly beaten
2 tablespoons garlic powder, divided
2 cups grated Parmesan cheese, divided
1 tablespoon Italian seasoning
salt and pepper to taste
1 cup all-purpose flour
1 cup vegetable oil for frying
2 large eggplant, peeled and sliced
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese, divided
1 tablespoon dried parsley
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (28 ounce) jar tomato pasta sauce, divided
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour.
Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain.
In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese.
Bake in preheated oven for 30 minutes.
4 eggs, lightly beaten
2 tablespoons garlic powder, divided
2 cups grated Parmesan cheese, divided
1 tablespoon Italian seasoning
salt and pepper to taste
1 cup all-purpose flour
1 cup vegetable oil for frying
2 large eggplant, peeled and sliced
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese, divided
1 tablespoon dried parsley
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (28 ounce) jar tomato pasta sauce, divided
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour.
Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain.
In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese.
Bake in preheated oven for 30 minutes.
Broiled Parsley Tomatoes recipe.
Ingredients
4 large plum tomatoes, halved lengthwise
3 tablespoons butter, melted
2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
With a knife, make deep cuts in the cut surface of each tomato. Place tomatoes cut side up on a greased baking sheet. In a small bowl, combine the remaining ingredients; spoon over tomatoes. Broil 3-4 in. from the heat for 3-4 minutes or until tops are lightly browned.
4 large plum tomatoes, halved lengthwise
3 tablespoons butter, melted
2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
With a knife, make deep cuts in the cut surface of each tomato. Place tomatoes cut side up on a greased baking sheet. In a small bowl, combine the remaining ingredients; spoon over tomatoes. Broil 3-4 in. from the heat for 3-4 minutes or until tops are lightly browned.
Aunt Bev's Famous Apple Pie recipe.
Ingredients
7 tart apples, peeled and cored
1 cup white sugar
1 1/2 teaspoons ground cinnamon, or to taste
2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
salt to taste
2 recipes unbaked pie shells
1 tablespoon butter
Directions
Preheat oven to 400 degrees F (200 degrees C).
Cut the apples into 1/4 inch slices.
In a mixing bowl, combine sugar, cinnamon, flour, nutmeg (or apple pie spice), and salt; mix thoroughly. Pour the spice mix over the apples and stir until the apples are coated.
Line one crust in a 9 inch deep dish pie pan. Place the apples in the pie crust. Dot the apple filling evenly with butter. Fit the top crust over the apples. Press the crust down gently and cut 3 or 4 slits in the top crust to allow steam to escape while the pie bakes
Bake in the preheated oven 50 minutes, or until the crust is golden brown. Check the pie after the first 30 minutes of cooking: if the crust is already browned reduce the heat to 350 degrees F (175 degrees C) to allow the apples to cook without the crust burning.
7 tart apples, peeled and cored
1 cup white sugar
1 1/2 teaspoons ground cinnamon, or to taste
2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
salt to taste
2 recipes unbaked pie shells
1 tablespoon butter
Directions
Preheat oven to 400 degrees F (200 degrees C).
Cut the apples into 1/4 inch slices.
In a mixing bowl, combine sugar, cinnamon, flour, nutmeg (or apple pie spice), and salt; mix thoroughly. Pour the spice mix over the apples and stir until the apples are coated.
Line one crust in a 9 inch deep dish pie pan. Place the apples in the pie crust. Dot the apple filling evenly with butter. Fit the top crust over the apples. Press the crust down gently and cut 3 or 4 slits in the top crust to allow steam to escape while the pie bakes
Bake in the preheated oven 50 minutes, or until the crust is golden brown. Check the pie after the first 30 minutes of cooking: if the crust is already browned reduce the heat to 350 degrees F (175 degrees C) to allow the apples to cook without the crust burning.
Banana Ice Cream Shake recipe.
Ingredients
1 banana, peeled and chopped
2 scoops vanilla ice cream
2 egg white
1 teaspoon vanilla extract
Directions
In a blender, combine banana, ice cream, milk, egg white and vanilla extract. Blend until smooth. Pour into glasses and serve.
1 banana, peeled and chopped
2 scoops vanilla ice cream
2 egg white
1 teaspoon vanilla extract
Directions
In a blender, combine banana, ice cream, milk, egg white and vanilla extract. Blend until smooth. Pour into glasses and serve.
Apple-Glazed Pork Chops recipe.
Ingredients
1/2 cup SMUCKER'S� Apple Jelly
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
4 (1-inch-thick) pork chops
2 small baking apples, cored and sliced
Directions
Combine first four ingredients in saucepan; cook over low heat, stirring occasionally, until jelly melts. Keep warm.
Place pork chops on rack in broiler pan. Broil five inches from heat, seven minutes on each side.
Remove from oven; brush one side with jelly glaze, and broil three minutes. Flip and brush other side with glaze; top with apple slices, and drizzle with remaining glaze. Broil three minutes.
1/2 cup SMUCKER'S� Apple Jelly
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
4 (1-inch-thick) pork chops
2 small baking apples, cored and sliced
Directions
Combine first four ingredients in saucepan; cook over low heat, stirring occasionally, until jelly melts. Keep warm.
Place pork chops on rack in broiler pan. Broil five inches from heat, seven minutes on each side.
Remove from oven; brush one side with jelly glaze, and broil three minutes. Flip and brush other side with glaze; top with apple slices, and drizzle with remaining glaze. Broil three minutes.
Apple Custard Coffee Cake recipe.
Ingredients
2 cups biscuit/baking mix
1 cup sugar, divided
3/4 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans
2 medium tart apples, peeled and chopped
1 teaspoon ground cinnamon, divided
1 cup whipping cream
Directions
In a bowl, combine biscuit mix, 1/4 cup sugar, milk and vanilla; mix well. Stir in pecans. Pour into a greased 9-in. square baking dish. Toss apples with 1/4 cup sugar and 1/2 teaspoon of cinnamon. Sprinkle over batter.
In a bowl, combine eggs, cream and remaining sugar. Pour over the apples; sprinkle with remaining cinnamon. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean. Serve warm. Refrigerate leftovers.
2 cups biscuit/baking mix
1 cup sugar, divided
3/4 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans
2 medium tart apples, peeled and chopped
1 teaspoon ground cinnamon, divided
1 cup whipping cream
Directions
In a bowl, combine biscuit mix, 1/4 cup sugar, milk and vanilla; mix well. Stir in pecans. Pour into a greased 9-in. square baking dish. Toss apples with 1/4 cup sugar and 1/2 teaspoon of cinnamon. Sprinkle over batter.
In a bowl, combine eggs, cream and remaining sugar. Pour over the apples; sprinkle with remaining cinnamon. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean. Serve warm. Refrigerate leftovers.
Baked Orange Salmon with Fennel recipe.
Ingredients
1 small fennel bulb, trimmed and diced
1 tablespoon olive oil
2 (8 ounce) salmon fillets
1/2 cup orange juice
1 pinch Old Bay Seasoning™
Directions
Preheat the oven to 350 degrees F (150 degrees C).
In a medium skillet over medium heat, cook fennel in olive oil until translucent, about 20 minutes.
Place the fillets skin side down in a glass baking dish. Pour the orange juice over the fillets. Sprinkle fennel over in an even layer, and season with OLD BAY. Cover the dish with aluminum foil.
Bake for 20 to 25 minutes, or until fish flakes easily with a fork.
1 small fennel bulb, trimmed and diced
1 tablespoon olive oil
2 (8 ounce) salmon fillets
1/2 cup orange juice
1 pinch Old Bay Seasoning™
Directions
Preheat the oven to 350 degrees F (150 degrees C).
In a medium skillet over medium heat, cook fennel in olive oil until translucent, about 20 minutes.
Place the fillets skin side down in a glass baking dish. Pour the orange juice over the fillets. Sprinkle fennel over in an even layer, and season with OLD BAY. Cover the dish with aluminum foil.
Bake for 20 to 25 minutes, or until fish flakes easily with a fork.
Apple and Spice Pork Roast recipe.
Ingredients
1 (4 pound) boneless pork roast
1 cup applesauce
1/3 cup packed brown sugar
2 teaspoons vinegar
1 teaspoon yellow mustard
1/8 teaspoon ground cloves
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
Directions
Heat oven to 350 degrees F. Stir together applesauce, brown sugar, vinegar, mustard and cloves in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture. Combine flour, salt, sugar, garlic powder and pepper in another small bowl.
Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 140 degrees F. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees F., 1 to 1 1/2 hours total cooking time (about 18-20 minutes per pound). Transfer roast to serving platter; cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices.
1 (4 pound) boneless pork roast
1 cup applesauce
1/3 cup packed brown sugar
2 teaspoons vinegar
1 teaspoon yellow mustard
1/8 teaspoon ground cloves
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
Directions
Heat oven to 350 degrees F. Stir together applesauce, brown sugar, vinegar, mustard and cloves in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture. Combine flour, salt, sugar, garlic powder and pepper in another small bowl.
Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 140 degrees F. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees F., 1 to 1 1/2 hours total cooking time (about 18-20 minutes per pound). Transfer roast to serving platter; cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices.
Al Capone Roast recipe.
Ingredients
3 pounds flank steak, pounded thin for easy rolling
1/4 cup olive oil
1 (4 ounce) can finely chopped black olives (optional)
1 cup minced fresh mushrooms (optional)
8 slices prosciutto
6 slices mortadella
10 slices mozzarella cheese
10 slices pepperoni sausage
1 tablespoon Italian seasoning, divided
1 teaspoon garlic powder, or to taste
1 teaspoon steak seasoning
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Rub the flank steak on both sides with olive oil. Sprinkle the mushrooms and olives over the steak, if using. Place a layer of prosciutto, then a layer of mortadella, mozzarella, and then pepperoni. Season with some of the Italian seasoning. Roll the steak up around the filling, and tie with butcher's string. Rub the outside of the roll with remaining Italian seasoning, garlic powder and steak seasoning.
Heat a large cast iron skillet over high heat. Sear the roast over the entire outside. Then leave the roast in the skillet, and place the skillet in the oven.
Roast for 1 hour in the preheated oven, or until the internal temperature reaches 160 degrees F (70 degrees C) when taken in the center of the roast. Let rest for 10 minutes before slicing and serving.
3 pounds flank steak, pounded thin for easy rolling
1/4 cup olive oil
1 (4 ounce) can finely chopped black olives (optional)
1 cup minced fresh mushrooms (optional)
8 slices prosciutto
6 slices mortadella
10 slices mozzarella cheese
10 slices pepperoni sausage
1 tablespoon Italian seasoning, divided
1 teaspoon garlic powder, or to taste
1 teaspoon steak seasoning
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Rub the flank steak on both sides with olive oil. Sprinkle the mushrooms and olives over the steak, if using. Place a layer of prosciutto, then a layer of mortadella, mozzarella, and then pepperoni. Season with some of the Italian seasoning. Roll the steak up around the filling, and tie with butcher's string. Rub the outside of the roll with remaining Italian seasoning, garlic powder and steak seasoning.
Heat a large cast iron skillet over high heat. Sear the roast over the entire outside. Then leave the roast in the skillet, and place the skillet in the oven.
Roast for 1 hour in the preheated oven, or until the internal temperature reaches 160 degrees F (70 degrees C) when taken in the center of the roast. Let rest for 10 minutes before slicing and serving.
Bucatini Pasta with Shrimp and Anchovies recipe.
Ingredients
1 pound bucatini pasta
1 (2 ounce) can anchovy fillets, oil reserved
1 teaspoon red pepper flakes, or to taste
3 cloves garlic, minced
2 zucchini, halved lengthwise and cut in 1/4 inch slices
1 pint grape tomatoes
2 teaspoons dried oregano
2 teaspoons dried basil
1 pound peeled and deveined medium shrimp
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, stir together the anchovies and their oil with the red pepper flakes and garlic in a large skillet over medium heat, breaking up the anchovies as you stir. Once the garlic begins to sizzle, add the sliced zucchini, and cook until it begins to soften, about 3 minutes. Stir in the grape tomatoes, and continue cooking until the zucchini is tender, and the skins of the tomatoes begin to pop, 5 minutes more.
Sprinkle the vegetable mixture with oregano and basil, then stir in shrimp. Cook until the shrimp turn pink and are no longer translucent. Pour over bucatini to serve.
1 pound bucatini pasta
1 (2 ounce) can anchovy fillets, oil reserved
1 teaspoon red pepper flakes, or to taste
3 cloves garlic, minced
2 zucchini, halved lengthwise and cut in 1/4 inch slices
1 pint grape tomatoes
2 teaspoons dried oregano
2 teaspoons dried basil
1 pound peeled and deveined medium shrimp
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, stir together the anchovies and their oil with the red pepper flakes and garlic in a large skillet over medium heat, breaking up the anchovies as you stir. Once the garlic begins to sizzle, add the sliced zucchini, and cook until it begins to soften, about 3 minutes. Stir in the grape tomatoes, and continue cooking until the zucchini is tender, and the skins of the tomatoes begin to pop, 5 minutes more.
Sprinkle the vegetable mixture with oregano and basil, then stir in shrimp. Cook until the shrimp turn pink and are no longer translucent. Pour over bucatini to serve.
Apple, Avocado and Hearts of Palm Salad recipe.
Ingredients
1 cup mayonnaise
1/4 cup ketchup
1 tablespoon white sugar
1 lemon, juiced
1/4 teaspoon paprika
1 pinch ground black pepper
2 tablespoons chopped fresh chives
3 cups mixed salad greens
1 avocado - pitted, peeled, and cubed
2 Granny Smith apples - peeled, cored and sliced thin
1/2 cup coarsely chopped walnuts
1 cup sliced hearts of palm
Directions
In a small bowl, whisk the mayonnaise, ketchup, sugar, lemon juice, paprika, and pepper together. Stir in the chives and set aside.
Arrange the watercress on individual serving plates. Place apple, avocado, hearts of palm on top. Sprinkle with walnuts and drizzle with dressing.
Evenly sprinkle dressing over salad and serve.
1 cup mayonnaise
1/4 cup ketchup
1 tablespoon white sugar
1 lemon, juiced
1/4 teaspoon paprika
1 pinch ground black pepper
2 tablespoons chopped fresh chives
3 cups mixed salad greens
1 avocado - pitted, peeled, and cubed
2 Granny Smith apples - peeled, cored and sliced thin
1/2 cup coarsely chopped walnuts
1 cup sliced hearts of palm
Directions
In a small bowl, whisk the mayonnaise, ketchup, sugar, lemon juice, paprika, and pepper together. Stir in the chives and set aside.
Arrange the watercress on individual serving plates. Place apple, avocado, hearts of palm on top. Sprinkle with walnuts and drizzle with dressing.
Evenly sprinkle dressing over salad and serve.
Beer Cheese Soup III recipe.
Ingredients
4 cubes chicken bouillon
1 (12 fluid ounce) can or bottle beer
4 cups water
1 1/2 cups cubed potatoes
1 cup chopped celery
1 cup diced carrots
1 cup chopped onion
1 (20 ounce) package frozen cauliflower and broccoli
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta), cubed
Directions
In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.
4 cubes chicken bouillon
1 (12 fluid ounce) can or bottle beer
4 cups water
1 1/2 cups cubed potatoes
1 cup chopped celery
1 cup diced carrots
1 cup chopped onion
1 (20 ounce) package frozen cauliflower and broccoli
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta), cubed
Directions
In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.
Au Gratin Cabbage recipe.
Ingredients
2 cups shredded cabbage
1/2 cup grated carrot
1/4 cup chopped green onions
1/2 cup milk
3 tablespoons shredded Swiss cheese
1/4 teaspoon seasoned salt
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese
Directions
In a large skillet coated with nonstick cooking spray, saute the cabbage, carrot and onions until for 7 minutes or crisp-tender. Transfer to a greased shallow 1-qt. baking dish.
In a bowl, combine the egg, milk, Swiss cheese and seasoned salt. Pour over the vegetables. Sprinkle with parsley and Parmesan cheese. Bake, uncovered, at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean.
2 cups shredded cabbage
1/2 cup grated carrot
1/4 cup chopped green onions
1/2 cup milk
3 tablespoons shredded Swiss cheese
1/4 teaspoon seasoned salt
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese
Directions
In a large skillet coated with nonstick cooking spray, saute the cabbage, carrot and onions until for 7 minutes or crisp-tender. Transfer to a greased shallow 1-qt. baking dish.
In a bowl, combine the egg, milk, Swiss cheese and seasoned salt. Pour over the vegetables. Sprinkle with parsley and Parmesan cheese. Bake, uncovered, at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean.
9/07/2011
Baked Shells in Sauce recipe.
Ingredients
1/2 cup seashell pasta
1 cup tomato sauce
1/2 cup mushrooms, diced
1/4 cup crumbled firm silken tofu
1/4 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions
Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl combine tomato sauce, mushrooms and tofu. Stir in cooked pasta. In a separate, small bowl combine mozzarella and Parmesan cheeses.
In a small casserole dish layer pasta mixture and cheeses.
Bake in preheated oven for 30 minutes, or until lightly browned.
1/2 cup seashell pasta
1 cup tomato sauce
1/2 cup mushrooms, diced
1/4 cup crumbled firm silken tofu
1/4 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions
Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl combine tomato sauce, mushrooms and tofu. Stir in cooked pasta. In a separate, small bowl combine mozzarella and Parmesan cheeses.
In a small casserole dish layer pasta mixture and cheeses.
Bake in preheated oven for 30 minutes, or until lightly browned.
Baked Rice (Ross Fil-Forn) recipe.
Ingredients
2 cups long grain white rice
1 tablespoon olive oil
1/2 pound lean ground beef
1 1/2 cups canned crushed tomatoes
1 1/4 cups chicken stock
3 bay leaves
salt and black pepper to taste
3 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves
1 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
Directions
Heat the olive oil in a skillet over medium heat. Add the ground beef, and cook, stirring to crumble, until evenly browned. Mix in the crushed tomatoes, chicken stock, and bay leaves. Simmer for 25 minutes over low heat.
Meanwhile, place the rice into a saucepan with enough water to cover by one inch. Bring to a boil, and cook for about 10 minutes (halfway), then drain off water.
Preheat the oven to 400 degrees F (200 degrees C).
Remove the bay leaves from the sauce, and mix in the half-cooked rice. Stir in the basil, mint, eggs, and mozzarella cheese; season with salt and pepper. Transfer to a greased baking dish. Sprinkle Parmesan cheese over the top.
Bake for 40 minutes in the preheated oven, or until the rice is tender, and the liquid has been absorbed.
2 cups long grain white rice
1 tablespoon olive oil
1/2 pound lean ground beef
1 1/2 cups canned crushed tomatoes
1 1/4 cups chicken stock
3 bay leaves
salt and black pepper to taste
3 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves
1 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
Directions
Heat the olive oil in a skillet over medium heat. Add the ground beef, and cook, stirring to crumble, until evenly browned. Mix in the crushed tomatoes, chicken stock, and bay leaves. Simmer for 25 minutes over low heat.
Meanwhile, place the rice into a saucepan with enough water to cover by one inch. Bring to a boil, and cook for about 10 minutes (halfway), then drain off water.
Preheat the oven to 400 degrees F (200 degrees C).
Remove the bay leaves from the sauce, and mix in the half-cooked rice. Stir in the basil, mint, eggs, and mozzarella cheese; season with salt and pepper. Transfer to a greased baking dish. Sprinkle Parmesan cheese over the top.
Bake for 40 minutes in the preheated oven, or until the rice is tender, and the liquid has been absorbed.
Academy Award Scallops recipe.
Ingredients
2 tablespoons olive oil
2 pounds sea scallops
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
3 tablespoons butter
3 green onions, chopped
2 tablespoons grated orange zest
1/2 cup dry white wine
1 cup heavy cream
Directions
Heat the olive oil in a large skillet over medium heat until very hot. Season the scallops with the salt, pepper, and garlic powder. Cook the scallops in the hot oil until evenly browned, about 2 minutes per side. Remove the scallops and set aside.
Melt the butter in a clean skillet over medium heat. Cook the green onions and orange zest in the butter for 1 minute. Stir in the wine and then the cream; bring to a boil while stirring and continue cooking until the sauce thickens, 4 to 5 minutes. Add the scallops to the sauce, reduce heat to medium-low, and simmer together until the scallops are heated through, about 5 minutes.
2 tablespoons olive oil
2 pounds sea scallops
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
3 tablespoons butter
3 green onions, chopped
2 tablespoons grated orange zest
1/2 cup dry white wine
1 cup heavy cream
Directions
Heat the olive oil in a large skillet over medium heat until very hot. Season the scallops with the salt, pepper, and garlic powder. Cook the scallops in the hot oil until evenly browned, about 2 minutes per side. Remove the scallops and set aside.
Melt the butter in a clean skillet over medium heat. Cook the green onions and orange zest in the butter for 1 minute. Stir in the wine and then the cream; bring to a boil while stirring and continue cooking until the sauce thickens, 4 to 5 minutes. Add the scallops to the sauce, reduce heat to medium-low, and simmer together until the scallops are heated through, about 5 minutes.
Bourbon Pecan Chicken recipe.
Ingredients
1/2 cup finely chopped pecans
1/2 cup dry bread crumbs
8 skinless, boneless chicken breast halves
1/4 cup clarified butter, melted
1/4 cup Dijon mustard
1/4 cup dark brown sugar
2 2/3 tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup sliced green onions
Directions
Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.
1/2 cup finely chopped pecans
1/2 cup dry bread crumbs
8 skinless, boneless chicken breast halves
1/4 cup clarified butter, melted
1/4 cup Dijon mustard
1/4 cup dark brown sugar
2 2/3 tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup sliced green onions
Directions
Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.
Best Ever Crab Cakes recipe.
Ingredients
3 tablespoons mayonnaise
4 teaspoons lemon juice
1/8 teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
1/2 cup crushed buttery round crackers
1 tablespoon butter
Directions
In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
3 tablespoons mayonnaise
4 teaspoons lemon juice
1/8 teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
1/2 cup crushed buttery round crackers
1 tablespoon butter
Directions
In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
Anzac Biscuits III recipe.
Ingredients
1 cup quick cooking oats
1 cup all-purpose flour
1 cup dry unsweetened shredded coconut
1 cup brown sugar
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
2 tablespoons boiling water
1/2 cup butter
1 tablespoon golden syrup
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Mix quick oats, flour, coconut, brown sugar, and ginger in a bowl. With your fingers, make a well in the center of the dry ingredients.
Dissolve the baking soda in boiling water. In a small saucepan, melt the butter, and stir in the golden syrup to combine. Pour in the dissolved baking soda, and pour the mixture into the well in the dry ingredients. Stir lightly until just combined; drop by rounded tablespoon about 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven until the cookies are golden brown, 10 to 15 minutes.
1 cup quick cooking oats
1 cup all-purpose flour
1 cup dry unsweetened shredded coconut
1 cup brown sugar
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
2 tablespoons boiling water
1/2 cup butter
1 tablespoon golden syrup
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Mix quick oats, flour, coconut, brown sugar, and ginger in a bowl. With your fingers, make a well in the center of the dry ingredients.
Dissolve the baking soda in boiling water. In a small saucepan, melt the butter, and stir in the golden syrup to combine. Pour in the dissolved baking soda, and pour the mixture into the well in the dry ingredients. Stir lightly until just combined; drop by rounded tablespoon about 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven until the cookies are golden brown, 10 to 15 minutes.
Buried Cherry Cookies recipe.
Ingredients
1 (10 ounce) jar maraschino cherries
1/2 cup butter, softened
1 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon almond extract
2 cups all-purpose flour
3 (1 ounce) squares bittersweet chocolate, chopped
1/4 cup sweetened condensed milk
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Drain the cherries and reserve about 2 tablespoons of the juice. Cut the cherries in half if large, and set aside.
Beat the softened butter, sugar, and baking powder with an electric mixer until thoroughly creamed and fluffy, about 1 minute. Beat in the egg and almond extract, then add the flour gradually, and beat just until blended. Pinch off pieces of dough, roll into 1-inch balls, place the balls on an ungreased baking sheet, and press your thumb in the center of each cookie to make a dent. Place a cherry or cherry half in the indentation of each cookie.
In a small saucepan over low heat, melt the chocolate with the condensed milk, and stir until smooth. Add 1 to 2 tablespoons of reserved cherry juice to the mixture, or as needed, to thin the frosting; frosting will be thick. Spoon about 1/2 teaspoon of frosting over each cherry, covering the cherry completely.
Bake the cookies in the preheated oven until firm and slightly browned, about 12 minutes. Let cool on the baking sheet for about 1 minute before removing, then move to a wire rack to finish cooling.
1 (10 ounce) jar maraschino cherries
1/2 cup butter, softened
1 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon almond extract
2 cups all-purpose flour
3 (1 ounce) squares bittersweet chocolate, chopped
1/4 cup sweetened condensed milk
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Drain the cherries and reserve about 2 tablespoons of the juice. Cut the cherries in half if large, and set aside.
Beat the softened butter, sugar, and baking powder with an electric mixer until thoroughly creamed and fluffy, about 1 minute. Beat in the egg and almond extract, then add the flour gradually, and beat just until blended. Pinch off pieces of dough, roll into 1-inch balls, place the balls on an ungreased baking sheet, and press your thumb in the center of each cookie to make a dent. Place a cherry or cherry half in the indentation of each cookie.
In a small saucepan over low heat, melt the chocolate with the condensed milk, and stir until smooth. Add 1 to 2 tablespoons of reserved cherry juice to the mixture, or as needed, to thin the frosting; frosting will be thick. Spoon about 1/2 teaspoon of frosting over each cherry, covering the cherry completely.
Bake the cookies in the preheated oven until firm and slightly browned, about 12 minutes. Let cool on the baking sheet for about 1 minute before removing, then move to a wire rack to finish cooling.
All Protein Meatloaf recipe.
Ingredients
1 1/2 pounds ground beef
1 tablespoon Worcestershire sauce
1 (4 ounce) can tomato sauce
1/3 cup crushed fried pork skins
2 1/2 tablespoons chili powder
1 tablespoon garlic salt
1 tablespoon garlic pepper seasoning
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, mix together the ground beef, Worcestershire sauce. tomato sauce, crushed pork skins, and eggs. Season with chili powder, garlic salt, and garlic pepper. Mix until well blended. Form into a loaf, and place into a greased loaf pan.
Bake, uncovered for 35 to 40 minutes in the preheated oven. Let stand for at least 5 minutes before slicing and serving.
1 1/2 pounds ground beef
1 tablespoon Worcestershire sauce
1 (4 ounce) can tomato sauce
1/3 cup crushed fried pork skins
2 1/2 tablespoons chili powder
1 tablespoon garlic salt
1 tablespoon garlic pepper seasoning
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, mix together the ground beef, Worcestershire sauce. tomato sauce, crushed pork skins, and eggs. Season with chili powder, garlic salt, and garlic pepper. Mix until well blended. Form into a loaf, and place into a greased loaf pan.
Bake, uncovered for 35 to 40 minutes in the preheated oven. Let stand for at least 5 minutes before slicing and serving.
Blue Cheese Dressing recipe.
Ingredients
6 ounces blue cheese, crumbled
2 cups mayonnaise
1 cup sour cream
2 tablespoons vegetable oil
2 tablespoons vinegar
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt
1/2 teaspoon pepper
Directions
Place all ingredients in a blender; cover and process on medium speed until smooth, about 1 minute. Cover and refrigerate.
6 ounces blue cheese, crumbled
2 cups mayonnaise
1 cup sour cream
2 tablespoons vegetable oil
2 tablespoons vinegar
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt
1/2 teaspoon pepper
Directions
Place all ingredients in a blender; cover and process on medium speed until smooth, about 1 minute. Cover and refrigerate.
Butter Cookies recipe.
Ingredients
1 cup butter or margarine, softened
3/4 cup sugar
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons milk
red food coloring
Directions
In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well.
Place the dough in a cookie press fitted with a heart plate; form cookies on ungreased baking sheets. Bake at 375 degrees F for 6-8 minutes or until set but not brown. Cool on wire racks.
Beat butter, sugar and vanilla until smooth. Blend in enough milk until desired spreading consistency is reached. Add food coloring to a portion or all of the frosting if desired. Frost cookies.
1 cup butter or margarine, softened
3/4 cup sugar
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons milk
red food coloring
Directions
In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well.
Place the dough in a cookie press fitted with a heart plate; form cookies on ungreased baking sheets. Bake at 375 degrees F for 6-8 minutes or until set but not brown. Cool on wire racks.
Beat butter, sugar and vanilla until smooth. Blend in enough milk until desired spreading consistency is reached. Add food coloring to a portion or all of the frosting if desired. Frost cookies.
Berry Nectarine Salad recipe.
Ingredients
4 medium unpeeled nectarines, sliced
1/4 cup sugar
1/2 teaspoon ground ginger
1 teaspoon lemon juice
2 cups fresh raspberries
1 cup fresh blueberries
3 ounces reduced-fat cream cheese
Directions
Place nectarines in a large bowl. Combine sugar and ginger; sprinkle over nectarines and gently stir to evenly coat. Drizzle with lemon juice. Cover and refrigerate for 1 hour, stirring once.
Drain and reserve liquid. Gently stir raspberries and blueberries into nectarines. In a small mixing bowl, beat cream cheese until smooth. Gradually beat in reserved liquid. Spoon over fruit; serve immediately.
4 medium unpeeled nectarines, sliced
1/4 cup sugar
1/2 teaspoon ground ginger
1 teaspoon lemon juice
2 cups fresh raspberries
1 cup fresh blueberries
3 ounces reduced-fat cream cheese
Directions
Place nectarines in a large bowl. Combine sugar and ginger; sprinkle over nectarines and gently stir to evenly coat. Drizzle with lemon juice. Cover and refrigerate for 1 hour, stirring once.
Drain and reserve liquid. Gently stir raspberries and blueberries into nectarines. In a small mixing bowl, beat cream cheese until smooth. Gradually beat in reserved liquid. Spoon over fruit; serve immediately.
Apple Raisin Bread recipe.
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup packed brown sugar
1 cup rolled oats
1 1/2 cups grated apple
1/4 cup chopped walnuts
1/4 cup raisins
1/4 cup milk
1/4 cup vegetable oil
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 1/2 x 4 1/2 inch loaf pan.
In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, brown sugar, and oats. Add apple, nuts, raisins, eggs, milk, and oil. Mix until dry ingredients are moistened.
Bake for 55 to 60 minutes, or until done. Cool on wire rack.
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup packed brown sugar
1 cup rolled oats
1 1/2 cups grated apple
1/4 cup chopped walnuts
1/4 cup raisins
1/4 cup milk
1/4 cup vegetable oil
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 1/2 x 4 1/2 inch loaf pan.
In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, brown sugar, and oats. Add apple, nuts, raisins, eggs, milk, and oil. Mix until dry ingredients are moistened.
Bake for 55 to 60 minutes, or until done. Cool on wire rack.
Baked Cream Cheese Appetizer recipe.
Ingredients
1/2 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese
1/2 teaspoon dried dill weed
1 egg yolk, beaten
Directions
Unroll dough on a lightly floured surface; press together seams to form a 12 x 4 inch rectangle. Sprinkle one side of the cream cheese with half of the dill weed. Place brick of cream cheese dill side down in center of dough. Sprinkle dill on top of cream cheese. Enclose cream cheese by bringing sides of dough together and pressing edges to seal. Place dough on lightly greased cookie sheet. Brush with beaten egg.
Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes. Serve warm.
1/2 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese
1/2 teaspoon dried dill weed
1 egg yolk, beaten
Directions
Unroll dough on a lightly floured surface; press together seams to form a 12 x 4 inch rectangle. Sprinkle one side of the cream cheese with half of the dill weed. Place brick of cream cheese dill side down in center of dough. Sprinkle dill on top of cream cheese. Enclose cream cheese by bringing sides of dough together and pressing edges to seal. Place dough on lightly greased cookie sheet. Brush with beaten egg.
Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes. Serve warm.
Buried Cherry Cookies recipe.
Ingredients
1 (10 ounce) jar maraschino cherries
1/2 cup butter, softened
1 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon almond extract
2 cups all-purpose flour
3 (1 ounce) squares bittersweet chocolate, chopped
1/4 cup sweetened condensed milk
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Drain the cherries and reserve about 2 tablespoons of the juice. Cut the cherries in half if large, and set aside.
Beat the softened butter, sugar, and baking powder with an electric mixer until thoroughly creamed and fluffy, about 1 minute. Beat in the egg and almond extract, then add the flour gradually, and beat just until blended. Pinch off pieces of dough, roll into 1-inch balls, place the balls on an ungreased baking sheet, and press your thumb in the center of each cookie to make a dent. Place a cherry or cherry half in the indentation of each cookie.
In a small saucepan over low heat, melt the chocolate with the condensed milk, and stir until smooth. Add 1 to 2 tablespoons of reserved cherry juice to the mixture, or as needed, to thin the frosting; frosting will be thick. Spoon about 1/2 teaspoon of frosting over each cherry, covering the cherry completely.
Bake the cookies in the preheated oven until firm and slightly browned, about 12 minutes. Let cool on the baking sheet for about 1 minute before removing, then move to a wire rack to finish cooling.
1 (10 ounce) jar maraschino cherries
1/2 cup butter, softened
1 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon almond extract
2 cups all-purpose flour
3 (1 ounce) squares bittersweet chocolate, chopped
1/4 cup sweetened condensed milk
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Drain the cherries and reserve about 2 tablespoons of the juice. Cut the cherries in half if large, and set aside.
Beat the softened butter, sugar, and baking powder with an electric mixer until thoroughly creamed and fluffy, about 1 minute. Beat in the egg and almond extract, then add the flour gradually, and beat just until blended. Pinch off pieces of dough, roll into 1-inch balls, place the balls on an ungreased baking sheet, and press your thumb in the center of each cookie to make a dent. Place a cherry or cherry half in the indentation of each cookie.
In a small saucepan over low heat, melt the chocolate with the condensed milk, and stir until smooth. Add 1 to 2 tablespoons of reserved cherry juice to the mixture, or as needed, to thin the frosting; frosting will be thick. Spoon about 1/2 teaspoon of frosting over each cherry, covering the cherry completely.
Bake the cookies in the preheated oven until firm and slightly browned, about 12 minutes. Let cool on the baking sheet for about 1 minute before removing, then move to a wire rack to finish cooling.
Broccoli Timbales with Lemon Sauce recipe.
Ingredients
1 1/2 cups heavy whipping cream, divided
2 tablespoons lemon juice
3 egg yolks
2 (3 ounce) packages cream cheese, softened
5 tablespoons butter, softened, divided
2 tablespoons grated Parmesan cheese
4 cups chopped fresh broccoli
1/2 teaspoon salt, divided
1/4 teaspoon white pepper, divided
1 tablespoon all-purpose flour
1 teaspoon chicken bouillon granules
3 tablespoons snipped fresh dill
Fresh dill sprigs
Directions
In a small bowl, combine 1 cup cream and lemon juice; let stand for 1 hour at room temperature. Place the remaining cream in a blender or food processor. Add the eggs, egg yolks, cream cheese, 4 tablespoons butter and Parmesan cheese; cover and process until blended. Transfer mixture to a large bowl; fold in the broccoli, 1/4 teaspoon salt and 1/8 teaspoon pepper.
Spoon 1 cup broccoli mixture into six 6-oz. ramekins. Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.
For sauce, combine flour and remaining butter to form a paste. In a large, heavy saucepan, combine the lemon-cream mixture, chicken bouillon and remaining salt and pepper. Bring to boil. Whisk butter mixture into cream mixture until smooth and mixture is thickened. Add snipped dill. Remove from the heat and set aside.
Carefully run a knife around the edge of each custard cup to loosen. Arrange on individual serving plates top side up. Spoon sauce around each timbale and garnish with dill sprigs if desired.
1 1/2 cups heavy whipping cream, divided
2 tablespoons lemon juice
3 egg yolks
2 (3 ounce) packages cream cheese, softened
5 tablespoons butter, softened, divided
2 tablespoons grated Parmesan cheese
4 cups chopped fresh broccoli
1/2 teaspoon salt, divided
1/4 teaspoon white pepper, divided
1 tablespoon all-purpose flour
1 teaspoon chicken bouillon granules
3 tablespoons snipped fresh dill
Fresh dill sprigs
Directions
In a small bowl, combine 1 cup cream and lemon juice; let stand for 1 hour at room temperature. Place the remaining cream in a blender or food processor. Add the eggs, egg yolks, cream cheese, 4 tablespoons butter and Parmesan cheese; cover and process until blended. Transfer mixture to a large bowl; fold in the broccoli, 1/4 teaspoon salt and 1/8 teaspoon pepper.
Spoon 1 cup broccoli mixture into six 6-oz. ramekins. Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.
For sauce, combine flour and remaining butter to form a paste. In a large, heavy saucepan, combine the lemon-cream mixture, chicken bouillon and remaining salt and pepper. Bring to boil. Whisk butter mixture into cream mixture until smooth and mixture is thickened. Add snipped dill. Remove from the heat and set aside.
Carefully run a knife around the edge of each custard cup to loosen. Arrange on individual serving plates top side up. Spoon sauce around each timbale and garnish with dill sprigs if desired.
Bacon Cheddar Spread recipe.
Ingredients
10 slices bacon
2 cups shredded Cheddar cheese
1 tablespoon grated onion
1 cup creamy salad dressing
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
In a medium bowl, mix together crumbled bacon, Cheddar cheese, grated onion and creamy salad dressing. Chill in the refrigerator approximately 1 hour before serving.
10 slices bacon
2 cups shredded Cheddar cheese
1 tablespoon grated onion
1 cup creamy salad dressing
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
In a medium bowl, mix together crumbled bacon, Cheddar cheese, grated onion and creamy salad dressing. Chill in the refrigerator approximately 1 hour before serving.
Apple Turnovers with Gingered Cranberry Caramel Sauce recipe.
Ingredients
2 tablespoons sugar
1 teaspoon pumpkin pie spice
1 (12.5 ounce) package Pepperidge Farm� Apple Turnovers
2 tablespoons butter, melted
1 cup prepared caramel sauce
1/4 cup finely chopped crystallized (candied) ginger
1/4 cup finely chopped dried cranberries
Sweetened whipped cream (optional)
Directions
Stir the sugar and pumpkin pie spice in a small bowl. Brush the turnovers with the butter and sprinkle with the sugar mixture. Bake and cool the turnovers according to the package directions.
Heat the caramel sauce, ginger and cranberries in a 1-quart saucepan over low heat until the mixture is hot. Serve the turnovers with the sauce. Top with the whipped cream, if desired.
2 tablespoons sugar
1 teaspoon pumpkin pie spice
1 (12.5 ounce) package Pepperidge Farm� Apple Turnovers
2 tablespoons butter, melted
1 cup prepared caramel sauce
1/4 cup finely chopped crystallized (candied) ginger
1/4 cup finely chopped dried cranberries
Sweetened whipped cream (optional)
Directions
Stir the sugar and pumpkin pie spice in a small bowl. Brush the turnovers with the butter and sprinkle with the sugar mixture. Bake and cool the turnovers according to the package directions.
Heat the caramel sauce, ginger and cranberries in a 1-quart saucepan over low heat until the mixture is hot. Serve the turnovers with the sauce. Top with the whipped cream, if desired.
Amy's Best Ever Onion Rings recipe.
Ingredients
2 cups oil for frying, or as needed
1 large red onion, sliced and separated into rings
1/4 cup seasoned salt
1 1/2 cups all-purpose flour
salt to taste
Directions
Heat the oil in a deep-fryer or heavy skillet to 365 degrees F (185 degrees C).
Place the onion rings in a bag or bowl. Mix together the seasoned salt and flour, and pour in with the onion. Fry in the hot oil until lightly golden brown. You may need to gently stir the rings as the fry to brown them evenly. Drain on paper towels, and season with salt to taste.
2 cups oil for frying, or as needed
1 large red onion, sliced and separated into rings
1/4 cup seasoned salt
1 1/2 cups all-purpose flour
salt to taste
Directions
Heat the oil in a deep-fryer or heavy skillet to 365 degrees F (185 degrees C).
Place the onion rings in a bag or bowl. Mix together the seasoned salt and flour, and pour in with the onion. Fry in the hot oil until lightly golden brown. You may need to gently stir the rings as the fry to brown them evenly. Drain on paper towels, and season with salt to taste.
Barbecue Lasagna recipe.
Ingredients
1 (16 ounce) package lasagna noodles
2 (18 ounce) containers pulled pork in barbeque sauce
1 (16 ounce) package shredded mozzarella cheese
1 (16 ounce) package Cheddar cheese, shredded
1 (16 ounce) container ricotta cheese
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil; cook the lasagna noodles in the boiling water until cooked through but still firm to the bite, about 12 minutes. Drain.
Bring the pork in barbeque sauce to a simmer in a large pot over medium heat; keep warm at a slow simmer.
Toss the mozzarella cheese and Cheddar cheese together in a bowl. Beat the ricotta cheese, egg, salt, and pepper together in a separate bowl until smooth.
Spread a layer of the barbeque sauce into the bottom of a large, deep baking dish. Lay enough lasagna noodles over the sauce to cover the bottom of the dish. Spread an even layer of the pulled pork in barbeque sauce over the noodles; top with a layer of the ricotta mixture and the mozzarella and Cheddar cheese mixture. Repeat layering. Finish the assembly by topping with a layer of the ricotta mixture, a thin layer of the pork, and a light sprinkling of the cheese mixture. Reserve a small portion of the cheese mixture for later.
Bake in the preheated oven for 40 minutes. Top the lasagna with the reserved cheese mixture and return to over until the cheese is bubbly, about 5 minutes. Remove from oven and allow to rest for 15 minutes before serving.
1 (16 ounce) package lasagna noodles
2 (18 ounce) containers pulled pork in barbeque sauce
1 (16 ounce) package shredded mozzarella cheese
1 (16 ounce) package Cheddar cheese, shredded
1 (16 ounce) container ricotta cheese
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil; cook the lasagna noodles in the boiling water until cooked through but still firm to the bite, about 12 minutes. Drain.
Bring the pork in barbeque sauce to a simmer in a large pot over medium heat; keep warm at a slow simmer.
Toss the mozzarella cheese and Cheddar cheese together in a bowl. Beat the ricotta cheese, egg, salt, and pepper together in a separate bowl until smooth.
Spread a layer of the barbeque sauce into the bottom of a large, deep baking dish. Lay enough lasagna noodles over the sauce to cover the bottom of the dish. Spread an even layer of the pulled pork in barbeque sauce over the noodles; top with a layer of the ricotta mixture and the mozzarella and Cheddar cheese mixture. Repeat layering. Finish the assembly by topping with a layer of the ricotta mixture, a thin layer of the pork, and a light sprinkling of the cheese mixture. Reserve a small portion of the cheese mixture for later.
Bake in the preheated oven for 40 minutes. Top the lasagna with the reserved cheese mixture and return to over until the cheese is bubbly, about 5 minutes. Remove from oven and allow to rest for 15 minutes before serving.
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