Ingredients
1 cup margarine, softened
2 cups confectioners' sugar
2 (9 inch) prepared graham cracker crusts
5 bananas, sliced
1 (15 ounce) can crushed pineapple, drained with juice reserved
1 (16 ounce) container frozen whipped topping, thawed
1 (4 ounce) jar maraschino cherries
1/2 cup pecans
Directions
In a medium bowl, cream together the margarine, eggs and confectioners' sugar; beat for 15 minutes. Spread evenly in the graham cracker crusts.
In each crust, place banana slices on top of sugar mixture; spread pineapple on bananas. Spoon a little of the reserved juice over fruit. Spoon whipped topping over fruit; garnish with cherries and pecans. Chill before serving.
Need inspiration to impress your guests ?
5/26/2011
Bacon Onion Turnovers recipe.
Ingredients
3 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 cup warm milk (110 to 115 degrees F)
1/2 cup butter or margarine, melted
2 teaspoons salt
3 1/2 cups all-purpose flour
1/2 pound sliced bacon, cooked and crumbled
1 large onion, diced
1 egg, lightly beaten
Directions
In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter and salt; beat until smooth. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
Punch dough down. Turn onto a lightly floured surface; divided into 30 pieces. Roll each into a 4-in. circle. Combine bacon and onion; place about 2 teaspoons on one side of each circle. Fold dough over filling; press edges with a fork to seal. Place 3 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes.
Brush with egg. Bake at 425 degrees F for 10-15 minutes or until golden brown. Remove to wire racks. Serve warm.
3 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 cup warm milk (110 to 115 degrees F)
1/2 cup butter or margarine, melted
2 teaspoons salt
3 1/2 cups all-purpose flour
1/2 pound sliced bacon, cooked and crumbled
1 large onion, diced
1 egg, lightly beaten
Directions
In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter and salt; beat until smooth. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
Punch dough down. Turn onto a lightly floured surface; divided into 30 pieces. Roll each into a 4-in. circle. Combine bacon and onion; place about 2 teaspoons on one side of each circle. Fold dough over filling; press edges with a fork to seal. Place 3 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes.
Brush with egg. Bake at 425 degrees F for 10-15 minutes or until golden brown. Remove to wire racks. Serve warm.
Bierox Casserole recipe.
Ingredients
1/2 medium head cabbage, cored and shredded
1 pound ground beef
1 onion, chopped
1 clove chopped fresh garlic
1 (10 ounce) can refrigerated crescent roll dough
1 (1 pound) loaf processed cheese food, cubed
salt and pepper to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the cabbage and ground beef into a large skillet over medium heat. Cook, stirring to crumble beef, until evenly browned and cabbage is tender. Drain off excess grease, and stir in the onion, garlic, and processes cheese. Scoop into a 9x13 inch baking dish. Unroll crescent roll dough, and place over the top of the dish. Pinch seams together to cover completely.
Bake for 15 minutes in the preheated oven, or until the top is puffed and browned.
1/2 medium head cabbage, cored and shredded
1 pound ground beef
1 onion, chopped
1 clove chopped fresh garlic
1 (10 ounce) can refrigerated crescent roll dough
1 (1 pound) loaf processed cheese food, cubed
salt and pepper to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the cabbage and ground beef into a large skillet over medium heat. Cook, stirring to crumble beef, until evenly browned and cabbage is tender. Drain off excess grease, and stir in the onion, garlic, and processes cheese. Scoop into a 9x13 inch baking dish. Unroll crescent roll dough, and place over the top of the dish. Pinch seams together to cover completely.
Bake for 15 minutes in the preheated oven, or until the top is puffed and browned.
Big B's Collard Greens recipe.
Ingredients
1 quart chicken stock
3 small ham hocks
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon crushed red pepper flakes
3 tablespoons cider vinegar
1/4 teaspoon black pepper
1 bunch collard greens - rinsed, trimmed and chopped
salt to taste
hot pepper sauce to taste
Directions
Pour chicken stock into a large pot, and add ham hocks onion, garlic, red pepper flakes, vinegar, black pepper, and enough water to cover ham hocks. Bring to a boil; reduce heat, and simmer for 1 to 2 hours to create the broth.
Remove ham hocks from broth. Pull meat from hocks. Add meat and collard greens to the broth. Simmer for 1 to 5 hours, depending on the texture you prefer. Salt to taste, and serve with hot sauce.
1 quart chicken stock
3 small ham hocks
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon crushed red pepper flakes
3 tablespoons cider vinegar
1/4 teaspoon black pepper
1 bunch collard greens - rinsed, trimmed and chopped
salt to taste
hot pepper sauce to taste
Directions
Pour chicken stock into a large pot, and add ham hocks onion, garlic, red pepper flakes, vinegar, black pepper, and enough water to cover ham hocks. Bring to a boil; reduce heat, and simmer for 1 to 2 hours to create the broth.
Remove ham hocks from broth. Pull meat from hocks. Add meat and collard greens to the broth. Simmer for 1 to 5 hours, depending on the texture you prefer. Salt to taste, and serve with hot sauce.
5/25/2011
Breakfast Upside Down Cake recipe.
Ingredients
2 tablespoons olive oil
3 large baking potatoes, peeled and diced
1/2 cup chopped red bell pepper
2 cloves garlic, chopped
1/2 cup chopped onion
salt and pepper to taste
10 slices bacon
1 teaspoon milk
1 cup shredded Cheddar cheese
Directions
Heat olive oil in a large skillet over medium heat. Add potatoes, red bell pepper, garlic and onion, and cook, stirring occasionally until potatoes are tender. Cover the pan with a lid for faster cooking.
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an 8 or 9 inch cake pan with parchment paper. Set aside.
Fry bacon in a skillet over medium heat, or cook in the microwave, until crisp. Drain, crumble and set aside. Sprinkle the cheese in the bottom of the prepared pan. Sprinkle bacon crumbles evenly over the cheese. Scoop the potato mixture into the pan so it is evenly distributed. Whisk together eggs and milk with a fork, and season with a little salt and pepper. Pour evenly over the food in the pan.
Bake for 20 minutes in the preheated oven, just until the egg is set. Remove from the oven and run a knife around the outer edge. Flip onto a serving plate, and remove the parchment paper. Serve and enjoy.
2 tablespoons olive oil
3 large baking potatoes, peeled and diced
1/2 cup chopped red bell pepper
2 cloves garlic, chopped
1/2 cup chopped onion
salt and pepper to taste
10 slices bacon
1 teaspoon milk
1 cup shredded Cheddar cheese
Directions
Heat olive oil in a large skillet over medium heat. Add potatoes, red bell pepper, garlic and onion, and cook, stirring occasionally until potatoes are tender. Cover the pan with a lid for faster cooking.
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an 8 or 9 inch cake pan with parchment paper. Set aside.
Fry bacon in a skillet over medium heat, or cook in the microwave, until crisp. Drain, crumble and set aside. Sprinkle the cheese in the bottom of the prepared pan. Sprinkle bacon crumbles evenly over the cheese. Scoop the potato mixture into the pan so it is evenly distributed. Whisk together eggs and milk with a fork, and season with a little salt and pepper. Pour evenly over the food in the pan.
Bake for 20 minutes in the preheated oven, just until the egg is set. Remove from the oven and run a knife around the outer edge. Flip onto a serving plate, and remove the parchment paper. Serve and enjoy.
Baked Fake Steak with Gravy recipe.
Ingredients
3 pounds ground beef
17 saltine crackers, finely crushed
1/2 cup milk
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/4 teaspoon ground black pepper
1 pinch salt, or to taste
1/2 cup all-purpose flour
1 tablespoon vegetable oil
1 1/2 cups water
1 (10.75 ounce) can condensed beef and mushroom soup
1 (.75 ounce) packet dry brown gravy mix
Directions
In a large bowl, mix together the ground beef, saltine crackers and milk. Season with garlic powder, onion powder, salt and pepper, and mix until well blended. Line a 10x15 inch jellyroll pan with waxed paper. Press the beef mixture firmly into the pan. Cover with plastic wrap, and refrigerate 8 to 10 hours, or overnight.
Preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap from meat, and rub flour over the top side of the beef. Flip out of the pan onto waxed paper, and rub flour on the other side as well. Cut into pieces (I use a pizza cutter).
Heat oil in a large heavy skillet over medium-high heat. Fry the meat until browned on each side, turning only once. Remove to a 9x13 inch baking dish. In a medium bowl, mix together the water, condensed soup, and gravy mix. Pour over the meat in the dish. Cover the dish loosely with aluminum foil.
Bake for 1 hour in the preheated oven. Serve fake steak and gravy with potatoes, rice, or noodles.
3 pounds ground beef
17 saltine crackers, finely crushed
1/2 cup milk
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/4 teaspoon ground black pepper
1 pinch salt, or to taste
1/2 cup all-purpose flour
1 tablespoon vegetable oil
1 1/2 cups water
1 (10.75 ounce) can condensed beef and mushroom soup
1 (.75 ounce) packet dry brown gravy mix
Directions
In a large bowl, mix together the ground beef, saltine crackers and milk. Season with garlic powder, onion powder, salt and pepper, and mix until well blended. Line a 10x15 inch jellyroll pan with waxed paper. Press the beef mixture firmly into the pan. Cover with plastic wrap, and refrigerate 8 to 10 hours, or overnight.
Preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap from meat, and rub flour over the top side of the beef. Flip out of the pan onto waxed paper, and rub flour on the other side as well. Cut into pieces (I use a pizza cutter).
Heat oil in a large heavy skillet over medium-high heat. Fry the meat until browned on each side, turning only once. Remove to a 9x13 inch baking dish. In a medium bowl, mix together the water, condensed soup, and gravy mix. Pour over the meat in the dish. Cover the dish loosely with aluminum foil.
Bake for 1 hour in the preheated oven. Serve fake steak and gravy with potatoes, rice, or noodles.
Broccoli and Cauliflower Casserole recipe.
Ingredients
1/2 cup uncooked white rice
10 ounces broccoli florets
10 ounces cauliflower florets
1/2 cup butter
1 onion, chopped
1 pound processed cheese food, cubed
1 (10.75 ounce) can condensed cream of chicken soup
5 3/8 fluid ounces milk
1 1/2 cups crushed buttery round crackers
Directions
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.
1/2 cup uncooked white rice
10 ounces broccoli florets
10 ounces cauliflower florets
1/2 cup butter
1 onion, chopped
1 pound processed cheese food, cubed
1 (10.75 ounce) can condensed cream of chicken soup
5 3/8 fluid ounces milk
1 1/2 cups crushed buttery round crackers
Directions
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.
Subscribe to:
Posts (Atom)