Ingredients
1/2 cup butter or margarine
2 cups sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped pecans
1 (10 inch) unbaked pastry shell
Directions
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans. Pour into the pie shell. Bake at 325 degrees F for 55 minutes or until set. Cool on a wire rack. Store in the refrigerator.
Tuesday, May 31, 2011
Cooking : Baked Basil Fries
Ingredients
1/4 cup grated Parmesan cheese
1 tablespoon olive or vegetable oil
1 tablespoon dried basil
1/4 teaspoon garlic powder
4 medium red potatoes
Directions
In a bowl, combine Parmesan cheese, oil, basil and garlic powder.
Cut potatoes into 1/4-in. sticks. Add to cheese mixture; toss to coat. Place in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray.
Bake at 425 degrees for 15 minutes; turn potatoes. Bake 15-20 minutes longer or until crisp and tender.
1/4 cup grated Parmesan cheese
1 tablespoon olive or vegetable oil
1 tablespoon dried basil
1/4 teaspoon garlic powder
4 medium red potatoes
Directions
In a bowl, combine Parmesan cheese, oil, basil and garlic powder.
Cut potatoes into 1/4-in. sticks. Add to cheese mixture; toss to coat. Place in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray.
Bake at 425 degrees for 15 minutes; turn potatoes. Bake 15-20 minutes longer or until crisp and tender.
Cooking : Beefy Baked Ziti
Ingredients
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
52 ounces Classico� Tomato and Basil Sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add pasta sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
52 ounces Classico� Tomato and Basil Sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add pasta sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Cooking : Banana Meatloaf
Ingredients
1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon minced onion
3/4 cup mashed banana
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon paprika
1/2 teaspoon ground mustard
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, combine ground beef, bread crumbs, onion, banana, salt, pepper, paprika and dry mustard until well mixed. Shape into a loaf and place in prepared pan.
Bake in preheated oven 1 hour, or until no longer pink in the center.
1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon minced onion
3/4 cup mashed banana
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon paprika
1/2 teaspoon ground mustard
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, combine ground beef, bread crumbs, onion, banana, salt, pepper, paprika and dry mustard until well mixed. Shape into a loaf and place in prepared pan.
Bake in preheated oven 1 hour, or until no longer pink in the center.
Cooking : Broccoli Fettuccine
Ingredients
4 ounces uncooked fettuccine
2 cups broccoli florets
3 tablespoons chopped green onions
1 teaspoon vegetable oil
1 (14.5 ounce) can stewed tomatoes
1/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 teaspoons cornstarch
1/4 cup water
2 teaspoons grated Parmesan cheese
Directions
Cook fettuccine according to package directions. Meanwhile, in a skillet, stir-fry the broccoli and onions in oil for 3 minutes. Add the tomatoes, oregano, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 6 minutes.
Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook for 1 minute. Drain fettuccine; top with broccoli mixture. Sprinkle with Parmesan cheese.
4 ounces uncooked fettuccine
2 cups broccoli florets
3 tablespoons chopped green onions
1 teaspoon vegetable oil
1 (14.5 ounce) can stewed tomatoes
1/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 teaspoons cornstarch
1/4 cup water
2 teaspoons grated Parmesan cheese
Directions
Cook fettuccine according to package directions. Meanwhile, in a skillet, stir-fry the broccoli and onions in oil for 3 minutes. Add the tomatoes, oregano, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 6 minutes.
Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook for 1 minute. Drain fettuccine; top with broccoli mixture. Sprinkle with Parmesan cheese.
Cooking : Barb's Broccoli-Cauliflower Salad
Ingredients
12 slices bacon
1 head fresh broccoli, diced
1 head cauliflower, chopped
1/2 red onion, diced
3/4 cup sunflower seeds
1 cup creamy salad dressing
1 1/2 tablespoons white wine vinegar
1/4 cup white sugar
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans.
Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.
12 slices bacon
1 head fresh broccoli, diced
1 head cauliflower, chopped
1/2 red onion, diced
3/4 cup sunflower seeds
1 cup creamy salad dressing
1 1/2 tablespoons white wine vinegar
1/4 cup white sugar
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans.
Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.
Cooking : Armenian Lentils
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
4 cups water
1 cup lentils
1/4 cup bulgur
1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, quartered
2 green onions, chopped
1 cup plain yogurt
Directions
Heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside.
Bring water to a boil in a pan over medium heat; add the lentils. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes. Stir in the bulgur, salt, and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes.
Divide lentils into 4 even portions; squeeze one lime wedge over each portion and top with green onions and yogurt.
2 tablespoons olive oil
1 yellow onion, chopped
4 cups water
1 cup lentils
1/4 cup bulgur
1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, quartered
2 green onions, chopped
1 cup plain yogurt
Directions
Heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside.
Bring water to a boil in a pan over medium heat; add the lentils. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes. Stir in the bulgur, salt, and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes.
Divide lentils into 4 even portions; squeeze one lime wedge over each portion and top with green onions and yogurt.
Cooking : Best Garlic Souffle
Ingredients
1/4 cup butter
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese
2 teaspoons lemon juice
3 eggs, well beaten
1 cup minced garlic
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
Melt butter in a large saucepan over medium heat. Stir in celery soup, milk, salt and pepper. Heat, stirring, until smooth. Slowly stir in cheese and lemon juice, mixing well.
Remove from heat and stir in eggs and garlic. Mix well and pour into prepared dish.
Bake in preheated oven for 50 minutes.
1/4 cup butter
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese
2 teaspoons lemon juice
3 eggs, well beaten
1 cup minced garlic
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
Melt butter in a large saucepan over medium heat. Stir in celery soup, milk, salt and pepper. Heat, stirring, until smooth. Slowly stir in cheese and lemon juice, mixing well.
Remove from heat and stir in eggs and garlic. Mix well and pour into prepared dish.
Bake in preheated oven for 50 minutes.
Cooking : Beef and Biscuit
Ingredients
1 1/4 pounds lean ground beef
1/2 cup chopped onion
1/4 cup chopped green chile pepper
1 (8 ounce) can tomato sauce
2 teaspoons chili powder
1/2 teaspoon garlic salt
1 (10 ounce) can refrigerated buttermilk biscuit dough
1 1/2 cups shredded Monterey Jack cheese, divided
1/2 cup sour cream
1 egg, lightly beaten
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.
Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.
Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.
Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.
1 1/4 pounds lean ground beef
1/2 cup chopped onion
1/4 cup chopped green chile pepper
1 (8 ounce) can tomato sauce
2 teaspoons chili powder
1/2 teaspoon garlic salt
1 (10 ounce) can refrigerated buttermilk biscuit dough
1 1/2 cups shredded Monterey Jack cheese, divided
1/2 cup sour cream
1 egg, lightly beaten
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.
Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.
Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.
Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.
Cooking : Asian Barbequed Steak
Ingredients
1/4 cup chili sauce
1/4 cup fish sauce
1 1/2 tablespoons dark sesame oil
1 tablespoon grated fresh ginger root
3 cloves garlic, peeled and crushed
2 pounds flank steak
Directions
In a medium bowl, whisk together chili sauce, fish sauce, sesame oil, ginger, and garlic. Set aside a few tablespoons of the mixture for brushing the steaks during grilling. Score flank steak and place in a shallow dish. Pour remaining marinade over the steak, and turn to coat. Cover, and marinate in the refrigerator at least 3 hours.
Preheat an outdoor grill for high heat.
Lightly brush the grilling surface with oil. Grill steak 5 minutes per side, or to desired doneness, brushing frequently with the reserved marinade mixture.
1/4 cup chili sauce
1/4 cup fish sauce
1 1/2 tablespoons dark sesame oil
1 tablespoon grated fresh ginger root
3 cloves garlic, peeled and crushed
2 pounds flank steak
Directions
In a medium bowl, whisk together chili sauce, fish sauce, sesame oil, ginger, and garlic. Set aside a few tablespoons of the mixture for brushing the steaks during grilling. Score flank steak and place in a shallow dish. Pour remaining marinade over the steak, and turn to coat. Cover, and marinate in the refrigerator at least 3 hours.
Preheat an outdoor grill for high heat.
Lightly brush the grilling surface with oil. Grill steak 5 minutes per side, or to desired doneness, brushing frequently with the reserved marinade mixture.
Cooking : Asparagus Ham Fettuccine
Ingredients
4 ounces uncooked fettuccine
1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
1/2 pound fully cooked ham, julienned
1/4 cup chopped walnuts
1 green onion, chopped
2 tablespoons minced fresh sage
1/4 teaspoon pepper
2 tablespoons olive oil
1 cup shredded Cheddar cheese
Directions
Cook the fettuccine according to package directions. Meanwhile, in a large saucepan, bring 4 cups water to a boil; add asparagus. Cover and cook for 3 minutes. Drain and immediately place in ice water; drain and set aside.
In a skillet, saute the ham, walnuts, onion, sage and pepper in oil until onion is tender. Add asparagus; cook and stir for 1 minute. Drain fettuccine; toss with ham mixture. Sprinkle with cheese.
4 ounces uncooked fettuccine
1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
1/2 pound fully cooked ham, julienned
1/4 cup chopped walnuts
1 green onion, chopped
2 tablespoons minced fresh sage
1/4 teaspoon pepper
2 tablespoons olive oil
1 cup shredded Cheddar cheese
Directions
Cook the fettuccine according to package directions. Meanwhile, in a large saucepan, bring 4 cups water to a boil; add asparagus. Cover and cook for 3 minutes. Drain and immediately place in ice water; drain and set aside.
In a skillet, saute the ham, walnuts, onion, sage and pepper in oil until onion is tender. Add asparagus; cook and stir for 1 minute. Drain fettuccine; toss with ham mixture. Sprinkle with cheese.
Cooking : Banana Colada
Ingredients
2 ripe bananas, mashed
4 fluid ounces cream of coconut
6 fluid ounces rum
4 fluid ounces banana liqueur
3 cups crushed ice
Directions
In a blender, combine bananas, cream of coconut, rum, banana liqueur and ice. Blend until smooth. Pour into glasses and serve.
2 ripe bananas, mashed
4 fluid ounces cream of coconut
6 fluid ounces rum
4 fluid ounces banana liqueur
3 cups crushed ice
Directions
In a blender, combine bananas, cream of coconut, rum, banana liqueur and ice. Blend until smooth. Pour into glasses and serve.
Cooking : Almost Beau Monde Seasoning
Ingredients
1 tablespoon ground cloves
1 1/4 teaspoons ground cinnamon
1 tablespoon salt
1 tablespoon ground bay leaf
1 tablespoon ground allspice
2 tablespoons ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon celery seed
2 tablespoons ground white pepper
Directions
In a small mixing bowl. Sift together the clove, cinnamon, salt, bay leaf, allspice, pepper, nutmeg, mace, celery seed and white pepper; mix well and store in a tightly closed jar.
1 tablespoon ground cloves
1 1/4 teaspoons ground cinnamon
1 tablespoon salt
1 tablespoon ground bay leaf
1 tablespoon ground allspice
2 tablespoons ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon celery seed
2 tablespoons ground white pepper
Directions
In a small mixing bowl. Sift together the clove, cinnamon, salt, bay leaf, allspice, pepper, nutmeg, mace, celery seed and white pepper; mix well and store in a tightly closed jar.
Cooking : Andouille and Chicken Creole Pasta
Ingredients
2 tablespoons margarine
1/2 pound andouille sausage, diced
2 skinless, boneless chicken breast halves - cut into strips
3 tablespoons Creole seasoning
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
8 ounces fresh mushrooms, sliced
4 green onions, chopped
1 (14.5 ounce) can fat-free chicken broth
1 cup 2% milk
2 teaspoons lemon pepper
2 teaspoons garlic powder
1/4 cup cornstarch
1/2 cup cold water
1 (16 ounce) package linguine pasta
Directions
Melt the margarine in a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Saute over medium heat until the mushrooms begin to shrink, about 10 minutes.
Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved - I like to use a coffee mug. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.
Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.
2 tablespoons margarine
1/2 pound andouille sausage, diced
2 skinless, boneless chicken breast halves - cut into strips
3 tablespoons Creole seasoning
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
8 ounces fresh mushrooms, sliced
4 green onions, chopped
1 (14.5 ounce) can fat-free chicken broth
1 cup 2% milk
2 teaspoons lemon pepper
2 teaspoons garlic powder
1/4 cup cornstarch
1/2 cup cold water
1 (16 ounce) package linguine pasta
Directions
Melt the margarine in a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Saute over medium heat until the mushrooms begin to shrink, about 10 minutes.
Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved - I like to use a coffee mug. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.
Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.
Cooking : Almond Kisses
Ingredients
2 cups almonds
2 egg whites
1 cup packed brown sugar
2 tablespoons sifted all-purpose flour
Directions
Preheat oven to 300 degrees F. Grease cookie sheets.
Chop almonds into 5 or 6 pieces each and set aside.
Separate eggs and whip egg whites until stiff. Fold in brown sugar, flour and almonds. Stir lightly.
Drop by teaspoonfuls onto cookie sheets and bake about 30 minutes.
2 cups almonds
2 egg whites
1 cup packed brown sugar
2 tablespoons sifted all-purpose flour
Directions
Preheat oven to 300 degrees F. Grease cookie sheets.
Chop almonds into 5 or 6 pieces each and set aside.
Separate eggs and whip egg whites until stiff. Fold in brown sugar, flour and almonds. Stir lightly.
Drop by teaspoonfuls onto cookie sheets and bake about 30 minutes.
Cooking : Bird's Nest Pie
Ingredients
4 medium apples - peeled, cored and sliced
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup sour milk*
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions
Divide apples evenly between two greased 9-in. pie plates; set aside. In a mixing bowl, combine flour, sugar, baking soda, cream of tartar, sour milk and egg; mix well. Divide batter and pour over apples. Bake at 350 degrees F for 25-30 minutes or until pies are lightly browned and test done. Invert onto serving plates (so apples are on the top). Combine all topping ingredients; sprinkle over apples. Serve warm.
4 medium apples - peeled, cored and sliced
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup sour milk*
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions
Divide apples evenly between two greased 9-in. pie plates; set aside. In a mixing bowl, combine flour, sugar, baking soda, cream of tartar, sour milk and egg; mix well. Divide batter and pour over apples. Bake at 350 degrees F for 25-30 minutes or until pies are lightly browned and test done. Invert onto serving plates (so apples are on the top). Combine all topping ingredients; sprinkle over apples. Serve warm.
Cooking : 3-Cheese Pasta Bake
Ingredients
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 (8 ounce) package shredded two-cheese blend
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
4 cups cooked corkscrew-shaped pasta
Directions
Mix soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta.
Bake at 400 degrees F. for 20 min. or until hot.
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 (8 ounce) package shredded two-cheese blend
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
4 cups cooked corkscrew-shaped pasta
Directions
Mix soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta.
Bake at 400 degrees F. for 20 min. or until hot.
Cooking : Broccoli Chicken Divan
Ingredients
1 pound chopped fresh broccoli
1 1/2 cups cubed, cooked chicken meat
1 (10.75 ounce) can condensed cream of broccoli soup
1/3 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon butter, melted
2 tablespoons dried bread crumbs
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.
1 pound chopped fresh broccoli
1 1/2 cups cubed, cooked chicken meat
1 (10.75 ounce) can condensed cream of broccoli soup
1/3 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon butter, melted
2 tablespoons dried bread crumbs
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.
Cooking : Blue Cheese Apple Salad
Ingredients
3 unpeeled red apples, cubed
2 teaspoons lemon juice
3 cups cubed cantaloupe
2 cups sliced celery
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/3 cup mayonnaise or salad dressing
Lettuce Leaves
Directions
In a large bowl, toss apples with lemon juice. Add cantaloupe and celery; mix well. In a small bowl, combine the sour cream, blue cheese and mayonnaise. Pour over apple mixture and toss to coat. Cover and refrigerate for 1 hour. Serve in a lettuce-lined bowl.
3 unpeeled red apples, cubed
2 teaspoons lemon juice
3 cups cubed cantaloupe
2 cups sliced celery
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/3 cup mayonnaise or salad dressing
Lettuce Leaves
Directions
In a large bowl, toss apples with lemon juice. Add cantaloupe and celery; mix well. In a small bowl, combine the sour cream, blue cheese and mayonnaise. Pour over apple mixture and toss to coat. Cover and refrigerate for 1 hour. Serve in a lettuce-lined bowl.
Cooking : Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream
Ingredients
1/3 cup light sour cream
1 tablespoon chopped fresh chives
1 tablespoon lemon juice
salt and white pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 pound fresh asparagus, trimmed and coarsely chopped
1/2 onion, chopped
1 clove garlic, minced
1/2 teaspoon dried thyme
2 tablespoons all-purpose flour
6 cups chicken stock
2 Yukon Gold potatoes, cubed
1 pinch salt and white pepper to taste
4 ounces lump crabmeat
Directions
In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.
1/3 cup light sour cream
1 tablespoon chopped fresh chives
1 tablespoon lemon juice
salt and white pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 pound fresh asparagus, trimmed and coarsely chopped
1/2 onion, chopped
1 clove garlic, minced
1/2 teaspoon dried thyme
2 tablespoons all-purpose flour
6 cups chicken stock
2 Yukon Gold potatoes, cubed
1 pinch salt and white pepper to taste
4 ounces lump crabmeat
Directions
In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.
Cooking : Bacon-y Bok Choy
Ingredients
4 slices bacon, chopped
2 pounds baby bok choy
1 teaspoon olive oil
1/2 small red onion, chopped
1 teaspoon red pepper flakes
1 teaspoon minced garlic
salt to taste
Directions
Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.
Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot!
4 slices bacon, chopped
2 pounds baby bok choy
1 teaspoon olive oil
1/2 small red onion, chopped
1 teaspoon red pepper flakes
1 teaspoon minced garlic
salt to taste
Directions
Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.
Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot!
Cooking : Almond Meringue Cookies
Ingredients
11 ounces ground almonds
3 egg whites
1 cup confectioners' sugar
1 teaspoon grated lemon zest
3/4 teaspoon ground cinnamon
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.
In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.
11 ounces ground almonds
3 egg whites
1 cup confectioners' sugar
1 teaspoon grated lemon zest
3/4 teaspoon ground cinnamon
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.
In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.
Cooking : Beefburger Parcels
Ingredients
1 pound ground beef
1 onion, finely chopped
1 clove garlic
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
salt and pepper to taste
1 tablespoon olive oil
1 onion, chopped
1/2 pound fresh mushrooms, finely chopped
1 (17.25 ounce) package frozen puff pastry
1 egg, beaten
1 cup red grape juice
1 cube beef bouillon
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch, mixed with equal parts water
Directions
Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine ground beef, 1 chopped onion, garlic, and 1 tablespoon olive oil. Season with Worcestershire sauce, Italian seasoning, salt, and pepper. Add egg, and mix well. Shape into 4 thick patties, not too large in diameter. Cook burgers on grill until brown.
Heat 1 tablespoon olive oil in a skillet over medium heat. Saute 1 chopped onion, and chopped mushrooms until brown and caramelized.
Cut puff pastry into 4 squares, and roll pieces large enough to wrap burgers. Divide mushroom mixture into the center of each pastry, then top with burgers. Wrap pastry around burgers, and seal edges. Place parcels seam side down on a baking sheet. Brush with beaten egg.
Bake in preheated oven for 25 to 30 minutes, or until pastry is puffed and golden brown. Serve with Red Grape Sauce.
Meanwhile, make Red Grape Sauce: In a saucepan over medium heat, combine grape juice, Worcestershire sauce, and bouillon. Mix the cornstarch with water, and stir into sauce. Bring slowly to a boil, stirring constantly, until thickened.
1 pound ground beef
1 onion, finely chopped
1 clove garlic
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
salt and pepper to taste
1 tablespoon olive oil
1 onion, chopped
1/2 pound fresh mushrooms, finely chopped
1 (17.25 ounce) package frozen puff pastry
1 egg, beaten
1 cup red grape juice
1 cube beef bouillon
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch, mixed with equal parts water
Directions
Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine ground beef, 1 chopped onion, garlic, and 1 tablespoon olive oil. Season with Worcestershire sauce, Italian seasoning, salt, and pepper. Add egg, and mix well. Shape into 4 thick patties, not too large in diameter. Cook burgers on grill until brown.
Heat 1 tablespoon olive oil in a skillet over medium heat. Saute 1 chopped onion, and chopped mushrooms until brown and caramelized.
Cut puff pastry into 4 squares, and roll pieces large enough to wrap burgers. Divide mushroom mixture into the center of each pastry, then top with burgers. Wrap pastry around burgers, and seal edges. Place parcels seam side down on a baking sheet. Brush with beaten egg.
Bake in preheated oven for 25 to 30 minutes, or until pastry is puffed and golden brown. Serve with Red Grape Sauce.
Meanwhile, make Red Grape Sauce: In a saucepan over medium heat, combine grape juice, Worcestershire sauce, and bouillon. Mix the cornstarch with water, and stir into sauce. Bring slowly to a boil, stirring constantly, until thickened.
Cooking : Better Help for Hamburger
Ingredients
1 pound ground beef
3 medium potatoes, peeled and sliced
1 red bell pepper, seeded and diced
1/2 large red onion, chopped
2 tablespoons olive oil
1 cup shredded Cheddar cheese
1 fresh jalapeno pepper, chopped
Directions
Place ground beef in a skillet over medium-high heat. Cook and crumble until evenly browned. Drain grease, and set aside.
Meanwhile place potatoes in a saucepan with enough water to cover. bring to a boil, and cook for about 10 minutes, until just tender. Drain potatoes, and remove from the pan.
Heat oil over medium heat using the pan that the potatoes were cooked in. Add the bell pepper and onion. Cook and stir for about 5 minutes, until tender. Mix in the ground beef and potatoes, cooking until heated through, about 5 minutes. Stir in cheese, and remove from heat. Serve immediately.
1 pound ground beef
3 medium potatoes, peeled and sliced
1 red bell pepper, seeded and diced
1/2 large red onion, chopped
2 tablespoons olive oil
1 cup shredded Cheddar cheese
1 fresh jalapeno pepper, chopped
Directions
Place ground beef in a skillet over medium-high heat. Cook and crumble until evenly browned. Drain grease, and set aside.
Meanwhile place potatoes in a saucepan with enough water to cover. bring to a boil, and cook for about 10 minutes, until just tender. Drain potatoes, and remove from the pan.
Heat oil over medium heat using the pan that the potatoes were cooked in. Add the bell pepper and onion. Cook and stir for about 5 minutes, until tender. Mix in the ground beef and potatoes, cooking until heated through, about 5 minutes. Stir in cheese, and remove from heat. Serve immediately.
Cooking : Best Rolls Ever!
Ingredients
2 cups water
1 cup butter
1 cup white sugar
1/2 cup water
1 teaspoon white sugar
3 (.25 ounce) packages active dry yeast
1 teaspoon salt
7 1/2 cups self-rising flour
Directions
In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes.
In another bowl, mix 1 cup sugar and eggs.
In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this.
Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered.
When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle.
Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size.
Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven.
2 cups water
1 cup butter
1 cup white sugar
1/2 cup water
1 teaspoon white sugar
3 (.25 ounce) packages active dry yeast
1 teaspoon salt
7 1/2 cups self-rising flour
Directions
In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes.
In another bowl, mix 1 cup sugar and eggs.
In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this.
Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered.
When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle.
Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size.
Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven.
Cooking : Best Ziti Ever
Ingredients
1 (16 ounce) package ziti pasta
1 pound mild Italian sausage, casings removed
2 (24 ounce) jars marinara sauce
1 1/2 teaspoons dried basil, divided
12 ounces ricotta cheese
1 1/2 teaspoons Italian seasoning, divided
1 dash salt and pepper
1 pound mozzarella cheese, shredded
Directions
Preheat oven to 350 degrees F (175 degrees C). 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.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
Bake in preheated oven for 40 to 45 minutes.
1 (16 ounce) package ziti pasta
1 pound mild Italian sausage, casings removed
2 (24 ounce) jars marinara sauce
1 1/2 teaspoons dried basil, divided
12 ounces ricotta cheese
1 1/2 teaspoons Italian seasoning, divided
1 dash salt and pepper
1 pound mozzarella cheese, shredded
Directions
Preheat oven to 350 degrees F (175 degrees C). 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.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
Bake in preheated oven for 40 to 45 minutes.
Cooking : Beef Summer Sausage
Ingredients
5 pounds ground beef
4 tablespoons monosodium glutamate (MSG)
2 teaspoons cayenne pepper
2 teaspoons ground black pepper
3 teaspoons garlic powder
3 teaspoons brown sugar
2 1/2 teaspoons mustard powder
2 teaspoons whole black peppercorns
4 teaspoons liquid smoke flavoring
Directions
In a large bowl, combine the beef, meat tenderizer, cayenne pepper, ground black pepper, garlic powder, brown sugar, mustard powder and peppercorns and mix well. Pour the liquid smoke over the mixture, but do not mix. Cover and place in the refrigerator for at least 24 hours.
Preheat oven to 150 degrees F (65 degrees C).
Remove the beef mixture from refrigerator and mix well. Roll into 1 1/2x9 inch logs and place in a 9x13 inch baking dish.
Bake at 150 degrees F (65 degrees C) for 4 hours. Remove from oven and let cool.
5 pounds ground beef
4 tablespoons monosodium glutamate (MSG)
2 teaspoons cayenne pepper
2 teaspoons ground black pepper
3 teaspoons garlic powder
3 teaspoons brown sugar
2 1/2 teaspoons mustard powder
2 teaspoons whole black peppercorns
4 teaspoons liquid smoke flavoring
Directions
In a large bowl, combine the beef, meat tenderizer, cayenne pepper, ground black pepper, garlic powder, brown sugar, mustard powder and peppercorns and mix well. Pour the liquid smoke over the mixture, but do not mix. Cover and place in the refrigerator for at least 24 hours.
Preheat oven to 150 degrees F (65 degrees C).
Remove the beef mixture from refrigerator and mix well. Roll into 1 1/2x9 inch logs and place in a 9x13 inch baking dish.
Bake at 150 degrees F (65 degrees C) for 4 hours. Remove from oven and let cool.
Cooking : Beef 'n' Eggplant Pie
Ingredients
2 cups cubed eggplant
1/4 cup butter
3/4 pound ground beef
1/2 cup finely chopped onion
1 celery rib with leaves, chopped
1 clove garlic, minced
1 (8 ounce) can tomato sauce
1 tablespoon minced fresh parsley
1 tablespoon dried oregano
1 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) unbaked pastry shell
1/2 cup shredded mozzarella cheese
Directions
In a small skillet, saute eggplant in butter until tender, about 5 minutes. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Remove from the heat.
Prick pastry shell with a fork. Add beef mixture. Bake at 375 degrees F for 20-25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
2 cups cubed eggplant
1/4 cup butter
3/4 pound ground beef
1/2 cup finely chopped onion
1 celery rib with leaves, chopped
1 clove garlic, minced
1 (8 ounce) can tomato sauce
1 tablespoon minced fresh parsley
1 tablespoon dried oregano
1 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) unbaked pastry shell
1/2 cup shredded mozzarella cheese
Directions
In a small skillet, saute eggplant in butter until tender, about 5 minutes. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Remove from the heat.
Prick pastry shell with a fork. Add beef mixture. Bake at 375 degrees F for 20-25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Cooking : 2-Step Inside-Out Chicken Pot Pie
Ingredients
1 pound skinless, boneless chicken breast, cut-up
1 (10.75 ounce) can Campbell's� Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
8 hot biscuits, split
Directions
Cook chicken in nonstick skillet until browned, stirring often.
Add soup and vegetables. Cover and simmer until done. Serve on biscuits.
1 pound skinless, boneless chicken breast, cut-up
1 (10.75 ounce) can Campbell's� Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
8 hot biscuits, split
Directions
Cook chicken in nonstick skillet until browned, stirring often.
Add soup and vegetables. Cover and simmer until done. Serve on biscuits.
Cooking : BBQ Chicken and Bacon Bread
Ingredients
1/4 cup water
3 cooked skinless, boneless chicken breast halves, chopped
6 slices bacon - cooked and crumbled
1 small green bell pepper, chopped
1 1/2 cups honey barbecue sauce, divided
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend, divided
all-purpose flour for rolling
1 (11.5 ounce) can refrigerated crusty French loaf dough
Directions
Preheat an oven to 350 degrees F (175 degrees C). Whisk egg and water; set aside.
Combine chicken, bacon, bell pepper, 1 cup barbecue sauce, and 1 cup of shredded cheese blend. The barbecue sauce should coat the meat; if the mixture is too dry, add more sauce.
Unroll dough on smooth, clean, well-floured surface, and spread or roll out to 1/4 inch thick, keeping rectangular shape. Spread the chicken mixture down the middle of the dough. Top the mixture with more barbecue sauce and the rest of the cheese. Fold one side of dough over mixture. Brush egg wash on edge of folded dough; then fold over other side of dough, sealing with egg wash. Seal both ends of loaf well with egg wash and brush it over the top of the bread.
Carefully place the bread on a greased baking sheet. Bake in the preheated oven until golden brown, about 25 to 35 minutes. Cool slightly before slicing.
1/4 cup water
3 cooked skinless, boneless chicken breast halves, chopped
6 slices bacon - cooked and crumbled
1 small green bell pepper, chopped
1 1/2 cups honey barbecue sauce, divided
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend, divided
all-purpose flour for rolling
1 (11.5 ounce) can refrigerated crusty French loaf dough
Directions
Preheat an oven to 350 degrees F (175 degrees C). Whisk egg and water; set aside.
Combine chicken, bacon, bell pepper, 1 cup barbecue sauce, and 1 cup of shredded cheese blend. The barbecue sauce should coat the meat; if the mixture is too dry, add more sauce.
Unroll dough on smooth, clean, well-floured surface, and spread or roll out to 1/4 inch thick, keeping rectangular shape. Spread the chicken mixture down the middle of the dough. Top the mixture with more barbecue sauce and the rest of the cheese. Fold one side of dough over mixture. Brush egg wash on edge of folded dough; then fold over other side of dough, sealing with egg wash. Seal both ends of loaf well with egg wash and brush it over the top of the bread.
Carefully place the bread on a greased baking sheet. Bake in the preheated oven until golden brown, about 25 to 35 minutes. Cool slightly before slicing.
Cooking : Baked Hot Dog Sandwiches
Ingredients
8 hot dogs, chopped
2/3 cup shredded Cheddar cheese
3 tablespoons pickle relish
3 tablespoons ketchup
2 teaspoons prepared mustard
3 tablespoons chopped onion
8 hot dog buns
Directions
Preheat an oven to 325 degrees F (165 degrees C).
Stir the hot dogs, Cheddar cheese, relish, ketchup, mustard, and onion together in a bowl; spoon into the hot dog buns. Wrap each sandwich in aluminum foil.
Bake in the preheated oven until hot, about 20 minutes. Serve immediately.
8 hot dogs, chopped
2/3 cup shredded Cheddar cheese
3 tablespoons pickle relish
3 tablespoons ketchup
2 teaspoons prepared mustard
3 tablespoons chopped onion
8 hot dog buns
Directions
Preheat an oven to 325 degrees F (165 degrees C).
Stir the hot dogs, Cheddar cheese, relish, ketchup, mustard, and onion together in a bowl; spoon into the hot dog buns. Wrap each sandwich in aluminum foil.
Bake in the preheated oven until hot, about 20 minutes. Serve immediately.
Cooking : Black Forest Dump Cake II
Ingredients
1 (21 ounce) can cherry pie filling
1 (16.5 ounce) can pitted dark sweet cherries
1 (18.25 ounce) package chocolate cake mix
1 cup chopped walnuts
3/4 cup butter, cut into pieces
Directions
Preheat oven to 375 degrees F (190 degrees C). Spray 9x13 baking dish with cooking spray.
Dump cherry pie filling into dish and spread evenly. Repeat with cherries, including juice. Sprinkle cake mix over the top - DO NOT STIR. Sprinkle with chopped nuts. Distribute butter pieces evenly over the top.
Bake in the preheated oven for 45 minutes.
1 (21 ounce) can cherry pie filling
1 (16.5 ounce) can pitted dark sweet cherries
1 (18.25 ounce) package chocolate cake mix
1 cup chopped walnuts
3/4 cup butter, cut into pieces
Directions
Preheat oven to 375 degrees F (190 degrees C). Spray 9x13 baking dish with cooking spray.
Dump cherry pie filling into dish and spread evenly. Repeat with cherries, including juice. Sprinkle cake mix over the top - DO NOT STIR. Sprinkle with chopped nuts. Distribute butter pieces evenly over the top.
Bake in the preheated oven for 45 minutes.
Cooking : Banana Smoothie
Ingredients
2 cups milk
2 medium ripe bananas
1/4 cup honey
1/2 teaspoon vanilla extract
Directions
Combine all ingredients in a blender until smooth.
2 cups milk
2 medium ripe bananas
1/4 cup honey
1/2 teaspoon vanilla extract
Directions
Combine all ingredients in a blender until smooth.
Cooking : Avocado Soup with Chicken and Lime
Ingredients
4 (6 inch) corn tortillas, julienned
1 1/2 tablespoons olive oil
1 white onion, sliced thinly
8 cloves garlic, thinly sliced
4 fresh jalapeno peppers, sliced
8 ounces skinless, boneless chicken breast halves - cut into thin strips
1 quart chicken broth
1/4 cup fresh lime juice
1 tomato, seeded and diced
salt and pepper to taste
1 avocado - peeled, pitted and diced
1/4 cup chopped fresh cilantro
Directions
Preheat oven to 400 degrees F (200 degrees C).
Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes.
In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings.
Ladle soup into bowls and sprinkle with tortilla strips to serve.
4 (6 inch) corn tortillas, julienned
1 1/2 tablespoons olive oil
1 white onion, sliced thinly
8 cloves garlic, thinly sliced
4 fresh jalapeno peppers, sliced
8 ounces skinless, boneless chicken breast halves - cut into thin strips
1 quart chicken broth
1/4 cup fresh lime juice
1 tomato, seeded and diced
salt and pepper to taste
1 avocado - peeled, pitted and diced
1/4 cup chopped fresh cilantro
Directions
Preheat oven to 400 degrees F (200 degrees C).
Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes.
In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings.
Ladle soup into bowls and sprinkle with tortilla strips to serve.
Cooking : Baked Spaghetti with Chicken
Ingredients
3 tablespoons olive oil
2 bay leaves
1 1/2 tablespoons Italian seasoning
1 teaspoon chopped garlic
salt and pepper to taste
4 skinless, boneless chicken breast halves
1 green bell pepper, chopped
1/2 onion, chopped
1 head broccoli, cut into florets
8 fresh mushrooms, sliced
1 pound uncooked spaghetti
5 ounces shredded Colby-Monterey Jack cheese
1 (16 ounce) jar spaghetti sauce
Directions
In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes.
While vegetables are cooking, 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. Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into 9x13 inch pan. Top with shredded cheese.
Bake in preheated oven for 20 minutes, or until cheese is melted. Serve.
3 tablespoons olive oil
2 bay leaves
1 1/2 tablespoons Italian seasoning
1 teaspoon chopped garlic
salt and pepper to taste
4 skinless, boneless chicken breast halves
1 green bell pepper, chopped
1/2 onion, chopped
1 head broccoli, cut into florets
8 fresh mushrooms, sliced
1 pound uncooked spaghetti
5 ounces shredded Colby-Monterey Jack cheese
1 (16 ounce) jar spaghetti sauce
Directions
In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes.
While vegetables are cooking, 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. Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into 9x13 inch pan. Top with shredded cheese.
Bake in preheated oven for 20 minutes, or until cheese is melted. Serve.
Cooking : Blueberry Turnovers
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.
Cooking : Blueberry Lime Mold
Ingredients
1 (3 ounce) package lime flavored gelatin mix
1 tablespoon sugar
2 tablespoons lime juice
1 1/2 cups boiling water
1 (8 ounce) container frozen whipped topping, thawed
1 pint fresh blueberries
Directions
In a medium bowl, whisk together the gelatin mix, sugar, lime juice, and boiling water for one minute, or until the gelatin is completely dissolved. Cover, and chill for one hour, or until slightly thickened.
When the gelatin mixture is thick, whip with a whisk or electric mixer until light in color, and double in volume. Whisk in whipped topping, and fold in blueberries. Lightly grease a 5 or 6 cup gelatin mold, and fill with the gelatin mixture. Chill for 4 hours, or until firm. Carefully unmold onto a platter, and serve.
1 (3 ounce) package lime flavored gelatin mix
1 tablespoon sugar
2 tablespoons lime juice
1 1/2 cups boiling water
1 (8 ounce) container frozen whipped topping, thawed
1 pint fresh blueberries
Directions
In a medium bowl, whisk together the gelatin mix, sugar, lime juice, and boiling water for one minute, or until the gelatin is completely dissolved. Cover, and chill for one hour, or until slightly thickened.
When the gelatin mixture is thick, whip with a whisk or electric mixer until light in color, and double in volume. Whisk in whipped topping, and fold in blueberries. Lightly grease a 5 or 6 cup gelatin mold, and fill with the gelatin mixture. Chill for 4 hours, or until firm. Carefully unmold onto a platter, and serve.
Monday, May 30, 2011
Cooking : Apple and Prosciutto Stuffed Chicken Breast
Ingredients
1/2 cup finely chopped apple
1/8 teaspoon apple pie spice
4 skinless, boneless chicken breast halves
4 thin slices prosciutto
1/2 teaspoon apple pie spice
1 tablespoon butter
1 tablespoon all-purpose flour
2/3 cup milk
1 dash ground black pepper
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish; set aside.
Combine chopped apple and the 1/8 teaspoon apple pie spice in a small bowl; set aside.
Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch. Place one slice of prosciutto on each chicken breast. Place 1/4 of the apple mixture on each chicken breast. Roll up each breast and secure with a toothpick. Sprinkle the 1/2 teaspoon apple pie spice all over outside of chicken breasts and place into the prepared baking dish.
Bake the chicken breasts, uncovered, in the preheated oven until no longer pink in the center and the juices run clear, about for 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
When chicken is almost done, melt butter in a small saucepan over medium heat. Whisk in flour to make a smooth paste. Whisk in milk and pepper; bring to a boil. Cook and stir until thickened and bubbly, about 5 minutes. Serve sauce over chicken.
1/2 cup finely chopped apple
1/8 teaspoon apple pie spice
4 skinless, boneless chicken breast halves
4 thin slices prosciutto
1/2 teaspoon apple pie spice
1 tablespoon butter
1 tablespoon all-purpose flour
2/3 cup milk
1 dash ground black pepper
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish; set aside.
Combine chopped apple and the 1/8 teaspoon apple pie spice in a small bowl; set aside.
Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch. Place one slice of prosciutto on each chicken breast. Place 1/4 of the apple mixture on each chicken breast. Roll up each breast and secure with a toothpick. Sprinkle the 1/2 teaspoon apple pie spice all over outside of chicken breasts and place into the prepared baking dish.
Bake the chicken breasts, uncovered, in the preheated oven until no longer pink in the center and the juices run clear, about for 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
When chicken is almost done, melt butter in a small saucepan over medium heat. Whisk in flour to make a smooth paste. Whisk in milk and pepper; bring to a boil. Cook and stir until thickened and bubbly, about 5 minutes. Serve sauce over chicken.
Cooking : Boterkoek (Dutch Butter Cake)
Ingredients
1 cup butter, softened
1 1/2 cups white sugar
2 eggs, beaten
1 tablespoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
16 almond halves (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.
1 cup butter, softened
1 1/2 cups white sugar
2 eggs, beaten
1 tablespoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
16 almond halves (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.
Cooking : Ballpark Baked Beans
Ingredients
2 (16 ounce) cans baked beans
1/4 cup packed brown sugar
2 tablespoons ketchup
2 teaspoons prepared mustard
1 (20 ounce) can pineapple tidbits, drained
Directions
In a large bowl, combine beans, brown sugar, ketchup and mustard. Transfer to a 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 30 minutes. Stir in the pineapple; bake 30 minutes longer.
2 (16 ounce) cans baked beans
1/4 cup packed brown sugar
2 tablespoons ketchup
2 teaspoons prepared mustard
1 (20 ounce) can pineapple tidbits, drained
Directions
In a large bowl, combine beans, brown sugar, ketchup and mustard. Transfer to a 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 30 minutes. Stir in the pineapple; bake 30 minutes longer.
Cooking : Bev's Seasoned Salt
Ingredients
1/2 cup salt
1/2 teaspoon white sugar
1 teaspoon dried oregano
1/2 teaspoon celery seed
1/2 teaspoon paprika
1/4 teaspoon ground thyme
1 pinch ground turmeric
1/4 teaspoon curry powder
1 teaspoon chili powder
1/2 teaspoon dried marjoram
1 teaspoon ground mustard
Directions
Pour the salt into a small mixing bowl. Whisk in the sugar, oregano, celery seed, paprika, thyme, turmeric, curry powder, chili powder, marjoram, and mustard until evenly blended. Store in a tightly sealed shaker jar.
1/2 cup salt
1/2 teaspoon white sugar
1 teaspoon dried oregano
1/2 teaspoon celery seed
1/2 teaspoon paprika
1/4 teaspoon ground thyme
1 pinch ground turmeric
1/4 teaspoon curry powder
1 teaspoon chili powder
1/2 teaspoon dried marjoram
1 teaspoon ground mustard
Directions
Pour the salt into a small mixing bowl. Whisk in the sugar, oregano, celery seed, paprika, thyme, turmeric, curry powder, chili powder, marjoram, and mustard until evenly blended. Store in a tightly sealed shaker jar.
Cooking : Baked Chicken Breasts Supreme
Ingredients
1 1/2 cups Plain yogurt or sour cream
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon Hungarian sweet paprika
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
8 skinless, boneless chicken breast halves
2 cups fine dry bread crumbs
Directions
In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in the refrigerator. Remove chicken from marinade; coat each piece with crumbs. Arrange on a shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until juices run clear.
1 1/2 cups Plain yogurt or sour cream
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon Hungarian sweet paprika
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
8 skinless, boneless chicken breast halves
2 cups fine dry bread crumbs
Directions
In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in the refrigerator. Remove chicken from marinade; coat each piece with crumbs. Arrange on a shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until juices run clear.
Cooking : Baked Custard for Two
Ingredients
3 tablespoons sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Directions
In a bowl, lightly beat the egg. Stir in the milk, sugar, vanilla and salt until combined. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg. Place in an 8-in. square baking dish; add 1 in. of hot water to the pan. Bake at 350 degrees F for 35 minutes or until a knife comes out clean.
3 tablespoons sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Directions
In a bowl, lightly beat the egg. Stir in the milk, sugar, vanilla and salt until combined. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg. Place in an 8-in. square baking dish; add 1 in. of hot water to the pan. Bake at 350 degrees F for 35 minutes or until a knife comes out clean.
Cooking : Blue Cheese Hot Wings!
Ingredients
30 chicken wings, cut apart at joints, wing tips discarded
2 teaspoons ground cayenne pepper
2 teaspoons seasoned salt
1 cup Louisiana-style hot sauce
1/3 cup molasses
1 teaspoon liquid mesquite smoke flavoring
1/2 cup chopped onion
1/2 cup chopped green bell pepper
4 cloves garlic, minced
2 cups prepared blue cheese dressing
Directions
Preheat oven to 375 degrees F (190 degrees C). Sprinkle the chicken wings on all sides with cayenne pepper and seasoned salt, and spread in a single layer into a large baking dish.
Bake the wings in the preheated oven until the skin is browned and crisp, 30 to 40 minutes, turning the wings over halfway through cooking for even browning.
While the wings are baking, combine hot sauce, molasses, and liquid smoke flavoring in a saucepan over medium-low heat. Stir in the onion, green pepper, and garlic, and bring the mixture to a boil. Stir in the blue cheese dressing. Reduce heat to a simmer, and cook until the onions are translucent, about 5 minutes. Remove from heat.
Transfer the wings from the baking dish to paper towels to drain excess grease. Pour off any excess fat from the dish, and return the wings to the dish. Pour the sauce evenly over the wings, turning them over with a spatula or tongs to coat all sides with sauce.
Return to the oven and bake until the sauce has thickened and cooked onto the wings, about 20 minutes. Cool for about 5 minutes before serving.
30 chicken wings, cut apart at joints, wing tips discarded
2 teaspoons ground cayenne pepper
2 teaspoons seasoned salt
1 cup Louisiana-style hot sauce
1/3 cup molasses
1 teaspoon liquid mesquite smoke flavoring
1/2 cup chopped onion
1/2 cup chopped green bell pepper
4 cloves garlic, minced
2 cups prepared blue cheese dressing
Directions
Preheat oven to 375 degrees F (190 degrees C). Sprinkle the chicken wings on all sides with cayenne pepper and seasoned salt, and spread in a single layer into a large baking dish.
Bake the wings in the preheated oven until the skin is browned and crisp, 30 to 40 minutes, turning the wings over halfway through cooking for even browning.
While the wings are baking, combine hot sauce, molasses, and liquid smoke flavoring in a saucepan over medium-low heat. Stir in the onion, green pepper, and garlic, and bring the mixture to a boil. Stir in the blue cheese dressing. Reduce heat to a simmer, and cook until the onions are translucent, about 5 minutes. Remove from heat.
Transfer the wings from the baking dish to paper towels to drain excess grease. Pour off any excess fat from the dish, and return the wings to the dish. Pour the sauce evenly over the wings, turning them over with a spatula or tongs to coat all sides with sauce.
Return to the oven and bake until the sauce has thickened and cooked onto the wings, about 20 minutes. Cool for about 5 minutes before serving.
Cooking : Apple Cream Coffee Cake
Ingredients
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1 1/2 cups sugar, divided
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 medium apple - peeled, cored and thinly sliced
Directions
Combine nuts, cinnamon and 1/2 cup sugar; set aside. In a large mixing bowl, cream butter; gradually add remaining sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. Spread half of the batter in a well greased 10-in. tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. To with remaining batter, then with remaining nut mixture. Bake at 375 degrees F for 40 minutes or until cake tests done. Remove from oven; let stand 30 minutes. Loosen sides of cake; lift cake with removable bottom from pan. Cool. Before serving, carefully lift cake from pan.
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1 1/2 cups sugar, divided
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 medium apple - peeled, cored and thinly sliced
Directions
Combine nuts, cinnamon and 1/2 cup sugar; set aside. In a large mixing bowl, cream butter; gradually add remaining sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. Spread half of the batter in a well greased 10-in. tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. To with remaining batter, then with remaining nut mixture. Bake at 375 degrees F for 40 minutes or until cake tests done. Remove from oven; let stand 30 minutes. Loosen sides of cake; lift cake with removable bottom from pan. Cool. Before serving, carefully lift cake from pan.
Cooking : Barbecue Butter Beans
Ingredients
2 (15 ounce) cans butter beans, rinsed and drained
3/4 cup packed brown sugar
1/2 cup ketchup
1/2 cup chopped onion
3 bacon strips, diced
Directions
In a bowl, combine the beans, brown sugar, ketchup and onion. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with bacon. Bake, uncovered, at 350 degrees for 1-1/2 hours.
2 (15 ounce) cans butter beans, rinsed and drained
3/4 cup packed brown sugar
1/2 cup ketchup
1/2 cup chopped onion
3 bacon strips, diced
Directions
In a bowl, combine the beans, brown sugar, ketchup and onion. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with bacon. Bake, uncovered, at 350 degrees for 1-1/2 hours.
Cooking : Barley, Shrimp, and Corn Salad
Ingredients
1 cup barley
2 1/2 cups water
1 pound cooked bay shrimp
2 cups frozen corn, thawed
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
4 green onions, chopped
1 tablespoon chopped fresh thyme
1 teaspoon minced lemon zest
1/4 cup fresh lemon juice
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions
Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes.
Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest.
In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.
1 cup barley
2 1/2 cups water
1 pound cooked bay shrimp
2 cups frozen corn, thawed
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
4 green onions, chopped
1 tablespoon chopped fresh thyme
1 teaspoon minced lemon zest
1/4 cup fresh lemon juice
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions
Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes.
Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest.
In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.
Cooking : Asparagus Casserole
Ingredients
2 (8 ounce) packages whipped cream cheese
1 (11 ounce) can condensed cheese soup
2 (4 ounce) cans shrimp, drained
3 (15 ounce) cans asparagus, drained
1 (6 ounce) can French-fried onions
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a mixing bowl, blend cream cheese and cheddar cheese soup until there are no lumps. Fold in the shrimp.
Arrange the asparagus in a 9x13 inch casserole dish. They should be arranged so that the head to tail end of the asparagus are alternated. Pour the cheese and shrimp mixture over the asparagus. Use a spatula to spread the soup around evenly. Be careful not to tear asparagus. Make sure there is at least 1/2 an inch of space between the top of the ingredients and the top of casserole dish because the casserole will boil while cooking.
Bake covered in a preheated 400 degrees F (200 degrees C) oven for 35 minutes. After 35 minutes, uncover and crush fried onions on top of casserole and cook for the remaining 10 minutes uncovered.
2 (8 ounce) packages whipped cream cheese
1 (11 ounce) can condensed cheese soup
2 (4 ounce) cans shrimp, drained
3 (15 ounce) cans asparagus, drained
1 (6 ounce) can French-fried onions
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a mixing bowl, blend cream cheese and cheddar cheese soup until there are no lumps. Fold in the shrimp.
Arrange the asparagus in a 9x13 inch casserole dish. They should be arranged so that the head to tail end of the asparagus are alternated. Pour the cheese and shrimp mixture over the asparagus. Use a spatula to spread the soup around evenly. Be careful not to tear asparagus. Make sure there is at least 1/2 an inch of space between the top of the ingredients and the top of casserole dish because the casserole will boil while cooking.
Bake covered in a preheated 400 degrees F (200 degrees C) oven for 35 minutes. After 35 minutes, uncover and crush fried onions on top of casserole and cook for the remaining 10 minutes uncovered.
Cooking : Amish Sugar Cookies
Ingredients
1 1/2 cups vegetable oil
1 1/2 cups white sugar
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
3/4 teaspoon salt
3/4 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together vegetable oil (yes, 1 1/2 cups of vegetable oil), sugar and eggs. Mix in the flour, baking soda, baking powder, buttermilk, salt and vanilla.
Pour teaspoon-sized amounts of batter onto cookie sheets, leaving plenty of room in between. These cookies will puff up and get large.
Bake for 8 to 10 minutes.
1 1/2 cups vegetable oil
1 1/2 cups white sugar
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
3/4 teaspoon salt
3/4 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together vegetable oil (yes, 1 1/2 cups of vegetable oil), sugar and eggs. Mix in the flour, baking soda, baking powder, buttermilk, salt and vanilla.
Pour teaspoon-sized amounts of batter onto cookie sheets, leaving plenty of room in between. These cookies will puff up and get large.
Bake for 8 to 10 minutes.
Cooking : A Fuzzy Thing
Ingredients
2 fluid ounces vodka
1 fluid ounce triple sec liqueur
1 (1.5 fluid ounce) jigger peach schnapps
2 fluid ounces orange juice
2 fluid ounces pineapple juice
2 tablespoons sweet and sour mix
Directions
In a cocktail mixer full of ice, combine vodka, triple sec, schnapps, orange juice, pineapple juice and sour mix. Shake vigorously and strain into glasses.
2 fluid ounces vodka
1 fluid ounce triple sec liqueur
1 (1.5 fluid ounce) jigger peach schnapps
2 fluid ounces orange juice
2 fluid ounces pineapple juice
2 tablespoons sweet and sour mix
Directions
In a cocktail mixer full of ice, combine vodka, triple sec, schnapps, orange juice, pineapple juice and sour mix. Shake vigorously and strain into glasses.
Cooking : Best Beef Dip Ever
Ingredients
4 pounds beef chuck roast
1 tablespoon minced garlic
1 tablespoon dried rosemary
3 bay leaves
1 cup soy sauce
6 cups water
Directions
Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.
4 pounds beef chuck roast
1 tablespoon minced garlic
1 tablespoon dried rosemary
3 bay leaves
1 cup soy sauce
6 cups water
Directions
Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.
Cooking : Bratwurst Stew
Ingredients
2 (14.5 ounce) cans chicken broth
4 medium carrots, cut into 3/4 inch chunks
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon garlic powder
3 cups chopped cabbage
2 (15.5 ounce) cans great northern beans, rinsed and drained
5 fully cooked bratwurst links, cut into 3/4 inch slices
Directions
In a large saucepan, combine the broth, carrots, celery, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the cabbage; cover and cook for 10 minutes. Stir in beans and bratwurst; heat through.
2 (14.5 ounce) cans chicken broth
4 medium carrots, cut into 3/4 inch chunks
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon garlic powder
3 cups chopped cabbage
2 (15.5 ounce) cans great northern beans, rinsed and drained
5 fully cooked bratwurst links, cut into 3/4 inch slices
Directions
In a large saucepan, combine the broth, carrots, celery, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the cabbage; cover and cook for 10 minutes. Stir in beans and bratwurst; heat through.
Cooking : Apple and Onion Dressing
Ingredients
7 cups soft bread cubes
1 cup raisins
3/4 cup butter
1 cup chopped onion
1 cup chopped celery
1 clove garlic, minced
3 cups chopped Granny Smith apple
1/4 cup chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon paprika
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
Cover raisins with boiling water and let sit for 5 minutes. Drain well then toss them with the bread cubes.
In a skillet melt the butter and saute the onions, garlic, and celery for about 4 to 5 minutes. Stir the sauteed onions into the bread cube mixture. Add the diced apples, parsley, salt and paprika and stir carefully. Place stuffing mix in the prepared dish or you can alternately place it in a large roaster with your favorite uncooked meat (pork chops, turkey, chicken, etc.).
Bake the dressing at 350 degrees F (175 degrees C) for 30 to 40 minutes. If you are baking the dressing with meat cook it until the meat is completely done all the way through.
7 cups soft bread cubes
1 cup raisins
3/4 cup butter
1 cup chopped onion
1 cup chopped celery
1 clove garlic, minced
3 cups chopped Granny Smith apple
1/4 cup chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon paprika
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
Cover raisins with boiling water and let sit for 5 minutes. Drain well then toss them with the bread cubes.
In a skillet melt the butter and saute the onions, garlic, and celery for about 4 to 5 minutes. Stir the sauteed onions into the bread cube mixture. Add the diced apples, parsley, salt and paprika and stir carefully. Place stuffing mix in the prepared dish or you can alternately place it in a large roaster with your favorite uncooked meat (pork chops, turkey, chicken, etc.).
Bake the dressing at 350 degrees F (175 degrees C) for 30 to 40 minutes. If you are baking the dressing with meat cook it until the meat is completely done all the way through.
Cooking : All-Bran Cranberry Crumble Coffee Cake
Ingredients
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup soft butter or margarine
2 cups fresh cranberries, finely chopped
1 cup all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup Kellogg's* All-Bran* Original cereal
3/4 cup 2% milk
1/4 cup soft butter or margarine
Directions
Topping: In medium bowl, mix together sugar and flour. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cranberries. Set aside.
Cake: In small bowl, mix together flour, sugar, baking powder and salt. Set aside.
In large mixing bowl, mix together cereal and milk. Let stand for 5 minutes or until cereal is softened. Add egg and butter; beat well. Add flour mixture, stirring only until combined.
Spread batter evenly in 23 cm (9-inch) square baking pan coated with non-stick cooking spray. Sprinkle with cranberry topping.
Bake at 200 degrees C (400 degrees F) for about 45 minutes or until wooden pick inserted in centre comes out clean. Serve warm or cold.
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup soft butter or margarine
2 cups fresh cranberries, finely chopped
1 cup all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup Kellogg's* All-Bran* Original cereal
3/4 cup 2% milk
1/4 cup soft butter or margarine
Directions
Topping: In medium bowl, mix together sugar and flour. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cranberries. Set aside.
Cake: In small bowl, mix together flour, sugar, baking powder and salt. Set aside.
In large mixing bowl, mix together cereal and milk. Let stand for 5 minutes or until cereal is softened. Add egg and butter; beat well. Add flour mixture, stirring only until combined.
Spread batter evenly in 23 cm (9-inch) square baking pan coated with non-stick cooking spray. Sprinkle with cranberry topping.
Bake at 200 degrees C (400 degrees F) for about 45 minutes or until wooden pick inserted in centre comes out clean. Serve warm or cold.
Cooking : All-Purpose Rub
Ingredients
4 tablespoons SPLENDA� No Calorie Sweetener, Granulated
4 tablespoons salt
1 tablespoon paprika
2 tablespoons mustard powder
1/2 teaspoon ground black pepper
1 pinch dried oregano
1 pinch dried thyme
Directions
In a small bowl, combine the SPLENDA� Granulated Sweetener, salt, paprika, mustard, pepper, oregano and thyme.
To use: coat meat in mixture, and then grill as desired.
4 tablespoons SPLENDA� No Calorie Sweetener, Granulated
4 tablespoons salt
1 tablespoon paprika
2 tablespoons mustard powder
1/2 teaspoon ground black pepper
1 pinch dried oregano
1 pinch dried thyme
Directions
In a small bowl, combine the SPLENDA� Granulated Sweetener, salt, paprika, mustard, pepper, oregano and thyme.
To use: coat meat in mixture, and then grill as desired.
Cooking : Asian Orange Chicken
Ingredients
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
Directions
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
Directions
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Cooking : Bengali 5-Spice
Ingredients
2/3 cup cumin seeds
1/3 cup fennel seeds
1/4 cup black mustard seed
3 tablespoons dried oregano
2 tablespoons fenugreek seeds
Directions
Combine the cumin seeds, fennel seeds, mustard seeds, oregano, and fenugreek seeks in a non-stick skillet over medium heat; roast the spice mixture until warmed through, about 2 minutes. Spread the spices onto a large platter to cool completely. Store in an airtight container in a cool, dark place.
2/3 cup cumin seeds
1/3 cup fennel seeds
1/4 cup black mustard seed
3 tablespoons dried oregano
2 tablespoons fenugreek seeds
Directions
Combine the cumin seeds, fennel seeds, mustard seeds, oregano, and fenugreek seeks in a non-stick skillet over medium heat; roast the spice mixture until warmed through, about 2 minutes. Spread the spices onto a large platter to cool completely. Store in an airtight container in a cool, dark place.
Cooking : Avocado Egg Salad
Ingredients
6 avocados - peeled, pitted, and cubed
1 teaspoon fresh lemon juice
5 hard-cooked eggs, chopped
1/2 red onion, minced
1/2 cup light mayonnaise
1 tablespoon milk
3 hard-cooked eggs, sliced
1/2 teaspoon paprika
Directions
Toss avocado cubes with lemon juice in a serving bowl; mix avocado with chopped egg and onion. Whisk together the mayonnaise and milk; add to avocado mixture and gently mix. Arrange the remaining eggs sliced atop the salad in rows. Sprinkle top with paprika.
6 avocados - peeled, pitted, and cubed
1 teaspoon fresh lemon juice
5 hard-cooked eggs, chopped
1/2 red onion, minced
1/2 cup light mayonnaise
1 tablespoon milk
3 hard-cooked eggs, sliced
1/2 teaspoon paprika
Directions
Toss avocado cubes with lemon juice in a serving bowl; mix avocado with chopped egg and onion. Whisk together the mayonnaise and milk; add to avocado mixture and gently mix. Arrange the remaining eggs sliced atop the salad in rows. Sprinkle top with paprika.
Cooking : Apple Chutney
Ingredients
15 tart apples - peeled, cored, and finely chopped
1 yellow onion, quartered
3 (1 inch) pieces fresh ginger root, peeled
1 cup white wine vinegar
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon white pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Directions
In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.
15 tart apples - peeled, cored, and finely chopped
1 yellow onion, quartered
3 (1 inch) pieces fresh ginger root, peeled
1 cup white wine vinegar
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon white pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Directions
In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.
Cooking : Addictive Pumpkin Muffins
Ingredients
1 1/2 cups raisins
4 3/4 cups all-purpose flour
4 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
1 (29 ounce) can pumpkin
1 cup unsweetened applesauce
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
1 1/2 cups raisins
4 3/4 cups all-purpose flour
4 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
1 (29 ounce) can pumpkin
1 cup unsweetened applesauce
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
Cooking : Bahama-Mama Pork Chops
Ingredients
1 (8 ounce) can pineapple chunks, reserve juice
1 tablespoon cornstarch
2/3 cup tomato-based chili sauce
1/3 cup raisins
1 tablespoon brown sugar
1/8 teaspoon ground cinnamon
4 pork chops
1 tablespoon vegetable oil
Directions
In medium bowl, blend reserved pineapple juice with cornstarch; stir in pineapple, chili sauce, raisins, sugar and cinnamon and set aside.
In large skillet lightly brown chops in oil and drain. Pour pineapple mixture over chops. Cover and simmer 15 minutes or until pork is cooked throughout.
1 (8 ounce) can pineapple chunks, reserve juice
1 tablespoon cornstarch
2/3 cup tomato-based chili sauce
1/3 cup raisins
1 tablespoon brown sugar
1/8 teaspoon ground cinnamon
4 pork chops
1 tablespoon vegetable oil
Directions
In medium bowl, blend reserved pineapple juice with cornstarch; stir in pineapple, chili sauce, raisins, sugar and cinnamon and set aside.
In large skillet lightly brown chops in oil and drain. Pour pineapple mixture over chops. Cover and simmer 15 minutes or until pork is cooked throughout.
Cooking : Apple Sausage Ring
Ingredients
3/4 cup milk
2 cups crushed butter-flavored crackers
1 1/2 cups chopped, peeled tart apples
1/3 cup finely chopped onion
2 pounds bulk pork sausage
Directions
In a large bowl, beat eggs and milk. Stir in the cracker crumbs, apples and onion. Crumble sausage over mixture and mix well. On a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray, shape pork mixture into a 9-in. ring. Bake, uncovered, at 350 degrees F for 1 hour or until a meat thermometer reads 160 degrees F; drain.
3/4 cup milk
2 cups crushed butter-flavored crackers
1 1/2 cups chopped, peeled tart apples
1/3 cup finely chopped onion
2 pounds bulk pork sausage
Directions
In a large bowl, beat eggs and milk. Stir in the cracker crumbs, apples and onion. Crumble sausage over mixture and mix well. On a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray, shape pork mixture into a 9-in. ring. Bake, uncovered, at 350 degrees F for 1 hour or until a meat thermometer reads 160 degrees F; drain.
Cooking : Apple Lasagna
Ingredients
2 cups shredded Cheddar cheese
1 cup ricotta cheese
1/4 cup white sugar
1 teaspoon almond extract
2 (21 ounce) cans apple pie filling
8 lasagne noodles, cooked and drained
6 tablespoons all-purpose flour
6 tablespoons packed brown sugar
1/4 cup quick cooking oats
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
3 tablespoons butter
1 cup sour cream
1/3 cup packed brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract in a medium bowl. Blend well. Spread one can apple pie filling over the bottom of a greased 9x13 inch pan. Layer with half of the noodles, and then the cheese mixture. Layer again with remaining noodles, and the second can of pie filling.
Combine flour, 6 tablespoons brown sugar, oats, cinnamon, and nutmeg in a small bowl. Cut in butter until crumbly. Sprinkle over top.
Bake in preheated oven for 45 minutes. Cool for 15 minutes.
Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover, and refrigerate. Serve warm apple lasagna with sour cream garnish.
2 cups shredded Cheddar cheese
1 cup ricotta cheese
1/4 cup white sugar
1 teaspoon almond extract
2 (21 ounce) cans apple pie filling
8 lasagne noodles, cooked and drained
6 tablespoons all-purpose flour
6 tablespoons packed brown sugar
1/4 cup quick cooking oats
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
3 tablespoons butter
1 cup sour cream
1/3 cup packed brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract in a medium bowl. Blend well. Spread one can apple pie filling over the bottom of a greased 9x13 inch pan. Layer with half of the noodles, and then the cheese mixture. Layer again with remaining noodles, and the second can of pie filling.
Combine flour, 6 tablespoons brown sugar, oats, cinnamon, and nutmeg in a small bowl. Cut in butter until crumbly. Sprinkle over top.
Bake in preheated oven for 45 minutes. Cool for 15 minutes.
Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover, and refrigerate. Serve warm apple lasagna with sour cream garnish.
Cooking : Butter Cookies IV
Ingredients
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1 cup butter
3 tablespoons cream
1 teaspoon vanilla extract
2 1/4 ounces colored candy sprinkles
Directions
Sift the flour, baking powder, salt and sugar together. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg, cream and vanilla extract. Blend thoroughly (this usually works best with your hands).
Form dough into a flattened ball, wrap and refrigerate for at least 24 hours. This mixture can keep for several days.
Preheat oven to 400 degrees F (205 degrees C).
Roll dough out on a floured board to about 1/4 to 1/8 inch thick. Cut out shapes with a cookie cutter and decorate with different types of sprinkles.
Bake at 400 degrees F (205 degrees C) for 5 to 8 minutes.
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1 cup butter
3 tablespoons cream
1 teaspoon vanilla extract
2 1/4 ounces colored candy sprinkles
Directions
Sift the flour, baking powder, salt and sugar together. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg, cream and vanilla extract. Blend thoroughly (this usually works best with your hands).
Form dough into a flattened ball, wrap and refrigerate for at least 24 hours. This mixture can keep for several days.
Preheat oven to 400 degrees F (205 degrees C).
Roll dough out on a floured board to about 1/4 to 1/8 inch thick. Cut out shapes with a cookie cutter and decorate with different types of sprinkles.
Bake at 400 degrees F (205 degrees C) for 5 to 8 minutes.
Cooking : Bratwurst Snacker
Ingredients
4 King's Hawaiian� Snacker Rolls
1 pkg. (4 serving size) bratwurst sausages
1 medium onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 tablespoon olive oil
Directions
Preheat grill to medium-low. Place oil, peppers and onion in a foil pan and place on grill. Saute until slightly tender.
Grill brats according to package directions.
Serve brats on Snacker Rolls; top with peppers and onions.
4 King's Hawaiian� Snacker Rolls
1 pkg. (4 serving size) bratwurst sausages
1 medium onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 tablespoon olive oil
Directions
Preheat grill to medium-low. Place oil, peppers and onion in a foil pan and place on grill. Saute until slightly tender.
Grill brats according to package directions.
Serve brats on Snacker Rolls; top with peppers and onions.
Cooking : Brandi's Won Tons
Ingredients
2 cups shredded napa cabbage
1/2 pound ground pork
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
1 1/2 teaspoons minced fresh ginger root
1 green onion, minced
36 wonton wrappers
1 egg white, beaten
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
2 tablespoons finely shredded fresh ginger
Directions
Bring a large pot of lightly salted water to a boil. Add the napa cabbage, and cook uncovered until tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the napa cabbage is cold, drain well, squeezing out any excess water, and place in a large bowl. Stir in ground pork, 2 tablespoons of soy sauce, sherry, cornstarch, 1 1/2 teaspoon of minced ginger, and green onion.
Arrange half of the wonton wrappers on a large sheet of waxed paper. Brush each wrapper lightly with the egg white. Place a heaping teaspoon of the pork mixture in the center of each wrapper. Gather all 4 corners of the wonton wrapper and pinch the edges together to seal in the filling. Repeat with remaining wonton wrappers.
Bring large pot of water to a boil and drop the wontons into the boiling water. When the wontons rise to the surface, continue to cook them one minute longer. Remove with a slotted spoon as they finish cooking and place on a platter.
Dipping sauce: Mix 1/4 cup soy sauce, seasoned rice vinegar, and 2 tablespoons of shredded fresh ginger in a bowl.
2 cups shredded napa cabbage
1/2 pound ground pork
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
1 1/2 teaspoons minced fresh ginger root
1 green onion, minced
36 wonton wrappers
1 egg white, beaten
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
2 tablespoons finely shredded fresh ginger
Directions
Bring a large pot of lightly salted water to a boil. Add the napa cabbage, and cook uncovered until tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the napa cabbage is cold, drain well, squeezing out any excess water, and place in a large bowl. Stir in ground pork, 2 tablespoons of soy sauce, sherry, cornstarch, 1 1/2 teaspoon of minced ginger, and green onion.
Arrange half of the wonton wrappers on a large sheet of waxed paper. Brush each wrapper lightly with the egg white. Place a heaping teaspoon of the pork mixture in the center of each wrapper. Gather all 4 corners of the wonton wrapper and pinch the edges together to seal in the filling. Repeat with remaining wonton wrappers.
Bring large pot of water to a boil and drop the wontons into the boiling water. When the wontons rise to the surface, continue to cook them one minute longer. Remove with a slotted spoon as they finish cooking and place on a platter.
Dipping sauce: Mix 1/4 cup soy sauce, seasoned rice vinegar, and 2 tablespoons of shredded fresh ginger in a bowl.
Cooking : Banana Bread IV
Ingredients
5 very ripe bananas
1 cup shortening
2 1/2 cups white sugar
1 tablespoon vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
Directions
Preheat oven to 300 degrees F (150 degrees C). Grease 2 - 9x5 inch loaf pans. In a medium bowl, mash bananas and stir in the eggs until well blended. Set aside.
In large bowl, beat shortening and gradually add sugar. Stir in vanilla and banana mixture. Whisk together flour, baking soda, and salt; blend into batter. Add walnuts if desired. Divide between the prepared pans.
Bake for 1 hour 15 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.
5 very ripe bananas
1 cup shortening
2 1/2 cups white sugar
1 tablespoon vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
Directions
Preheat oven to 300 degrees F (150 degrees C). Grease 2 - 9x5 inch loaf pans. In a medium bowl, mash bananas and stir in the eggs until well blended. Set aside.
In large bowl, beat shortening and gradually add sugar. Stir in vanilla and banana mixture. Whisk together flour, baking soda, and salt; blend into batter. Add walnuts if desired. Divide between the prepared pans.
Bake for 1 hour 15 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.
Cooking : Apricot Fold-Ups
Ingredients
2 cups all-purpose flour
1 teaspoon salt
8 ounces cream cheese, cold
1 cup margarine, chilled
1 tablespoon milk
1 tablespoon distilled white vinegar
2 cups apricot preserves
3/4 cup confectioners' sugar
2 tablespoons water
Directions
In a medium bowl, stir together the flour and salt. Cut in the cream cheese and margarine until the mixture resembles coarse crumbs. Sprinkle on the milk and vinegar. Work the dough by hand until it holds together in a ball. Divide dough into 4 pieces and refrigerate for 2 hours.
Preheat oven to 400 degrees F (190 degrees C).
On a lightly floured surface, roll out each piece of dough into a rectangle measuring 7 1/2x10 inches. Cut the dough into 2 1/2 inch squares. Place a 1/2 teaspoon dollop of apricot preserves onto the center of each square. Fold each corner to the center and pinch together.
Place cookies on an unprepared cookie sheet, and bake for about 15 minutes in the preheated oven. Drizzle with glaze when cool.
In a small bowl stir together 3/4 cup of confectioners' sugar with 2 tablespoons of water until smooth. Drizzle over the cookies.
2 cups all-purpose flour
1 teaspoon salt
8 ounces cream cheese, cold
1 cup margarine, chilled
1 tablespoon milk
1 tablespoon distilled white vinegar
2 cups apricot preserves
3/4 cup confectioners' sugar
2 tablespoons water
Directions
In a medium bowl, stir together the flour and salt. Cut in the cream cheese and margarine until the mixture resembles coarse crumbs. Sprinkle on the milk and vinegar. Work the dough by hand until it holds together in a ball. Divide dough into 4 pieces and refrigerate for 2 hours.
Preheat oven to 400 degrees F (190 degrees C).
On a lightly floured surface, roll out each piece of dough into a rectangle measuring 7 1/2x10 inches. Cut the dough into 2 1/2 inch squares. Place a 1/2 teaspoon dollop of apricot preserves onto the center of each square. Fold each corner to the center and pinch together.
Place cookies on an unprepared cookie sheet, and bake for about 15 minutes in the preheated oven. Drizzle with glaze when cool.
In a small bowl stir together 3/4 cup of confectioners' sugar with 2 tablespoons of water until smooth. Drizzle over the cookies.
Cooking : Blueberry Breakfast Sauce
Ingredients
1/2 cup sugar
1 tablespoon cornstarch
1/3 cup water
2 cups fresh or frozen blueberries
Directions
In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles.
1/2 cup sugar
1 tablespoon cornstarch
1/3 cup water
2 cups fresh or frozen blueberries
Directions
In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles.
Cooking : Acorn Squash Slices
Ingredients
2 medium acorn squash
1/2 teaspoon salt
3/4 cup maple syrup
2 tablespoons butter or margarine, melted
1/3 cup chopped pecans
Directions
Wash squash. Cut in half lengthwise; discard seeds and membrane. Cut each half crosswise into 1/2-in. slices; discard the ends. Place slices in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with salt. Combine syrup and butter; pour over squash. Sprinkle with pecans if desired. Cover and bake at 350 degrees F for 40-45 minutes or until tender.
2 medium acorn squash
1/2 teaspoon salt
3/4 cup maple syrup
2 tablespoons butter or margarine, melted
1/3 cup chopped pecans
Directions
Wash squash. Cut in half lengthwise; discard seeds and membrane. Cut each half crosswise into 1/2-in. slices; discard the ends. Place slices in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with salt. Combine syrup and butter; pour over squash. Sprinkle with pecans if desired. Cover and bake at 350 degrees F for 40-45 minutes or until tender.
Cooking : Boiled Mustard Potatoes
Ingredients
6 cups water
1/2 teaspoon salt, or to taste
1/2 cup prepared yellow mustard, or to taste
5 large Yukon Gold potatoes, peeled and halved
Directions
Whisk the water, yellow mustard, and salt together in a large saucepan. Bring to a boil over medium heat, and stir in the potatoes. Reduce heat to medium-low, and simmer until tender, 25 to 30 minutes. Drain liquid, and serve.
6 cups water
1/2 teaspoon salt, or to taste
1/2 cup prepared yellow mustard, or to taste
5 large Yukon Gold potatoes, peeled and halved
Directions
Whisk the water, yellow mustard, and salt together in a large saucepan. Bring to a boil over medium heat, and stir in the potatoes. Reduce heat to medium-low, and simmer until tender, 25 to 30 minutes. Drain liquid, and serve.
Cooking : Breakfast Muffins
Ingredients
1 3/4 cups all-purpose flour
1/3 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup butter, melted
1 cup fresh blueberries
Directions
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened, do not overbeat. Stir in fresh fruit. Spoon batter into twelve greased muffin cups.
Bake at 400 degrees F (205 degrees C) for about 20 to 25 minutes, or until tops spring back when lightly touched. Serve warm.
1 3/4 cups all-purpose flour
1/3 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup butter, melted
1 cup fresh blueberries
Directions
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened, do not overbeat. Stir in fresh fruit. Spoon batter into twelve greased muffin cups.
Bake at 400 degrees F (205 degrees C) for about 20 to 25 minutes, or until tops spring back when lightly touched. Serve warm.
Cooking : Brandied Orange and Cranberry Sauce
Ingredients
2/3 cup orange zest
2 cups water
2 cups white sugar
2/3 cup orange juice
1 tablespoon lemon juice
3 cups cranberries
1 tablespoon brandy
Directions
In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving zest and 1/3 cup liquid.
To the reserved liquid, add the sugar, orange juice and lemon juice. Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.
Add cranberries; increase heat to medium-high and boil for about 10 minutes or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.
Remove from heat, stir in brandy. Pour into 4 1/2 pint jars leaving 1/2 inch space from top. Place lids onto jars, and store in the refrigerator for up to two weeks.
2/3 cup orange zest
2 cups water
2 cups white sugar
2/3 cup orange juice
1 tablespoon lemon juice
3 cups cranberries
1 tablespoon brandy
Directions
In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving zest and 1/3 cup liquid.
To the reserved liquid, add the sugar, orange juice and lemon juice. Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.
Add cranberries; increase heat to medium-high and boil for about 10 minutes or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.
Remove from heat, stir in brandy. Pour into 4 1/2 pint jars leaving 1/2 inch space from top. Place lids onto jars, and store in the refrigerator for up to two weeks.
Cooking : Bajadera (Bah-Ya-Deh-Ra)
Ingredients
1 cup water
2 1/4 cups white sugar
1/2 cup unsalted butter
1 pound animal cracker cookies (tea biscuits), crushed
2 tablespoons cocoa powder
6 ounces dark chocolate, melted
Directions
Place the water, sugar, and butter in a saucepan; bring to a boil. Cook and stir until the sugar and butter dissolve, about 10 minutes. Pour into a mixing bowl and cool to room temperature.
Stir the crushed animal crackers into the sugar mixture until evenly moistened; spread half the mixture into an 8x8-inch baking dish. Stir the cocoa powder into the remaining animal cracker mixture until smooth; spread into the baking dish over the lighter-colored layer. Spread the melted chocolate evenly over the bajadera.
Refrigerate overnight; cut into 16 pieces to serve.
1 cup water
2 1/4 cups white sugar
1/2 cup unsalted butter
1 pound animal cracker cookies (tea biscuits), crushed
2 tablespoons cocoa powder
6 ounces dark chocolate, melted
Directions
Place the water, sugar, and butter in a saucepan; bring to a boil. Cook and stir until the sugar and butter dissolve, about 10 minutes. Pour into a mixing bowl and cool to room temperature.
Stir the crushed animal crackers into the sugar mixture until evenly moistened; spread half the mixture into an 8x8-inch baking dish. Stir the cocoa powder into the remaining animal cracker mixture until smooth; spread into the baking dish over the lighter-colored layer. Spread the melted chocolate evenly over the bajadera.
Refrigerate overnight; cut into 16 pieces to serve.
Cooking : Best Garlic Souffle
Ingredients
1/4 cup butter
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese
2 teaspoons lemon juice
3 eggs, well beaten
1 cup minced garlic
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
Melt butter in a large saucepan over medium heat. Stir in celery soup, milk, salt and pepper. Heat, stirring, until smooth. Slowly stir in cheese and lemon juice, mixing well.
Remove from heat and stir in eggs and garlic. Mix well and pour into prepared dish.
Bake in preheated oven for 50 minutes.
1/4 cup butter
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese
2 teaspoons lemon juice
3 eggs, well beaten
1 cup minced garlic
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
Melt butter in a large saucepan over medium heat. Stir in celery soup, milk, salt and pepper. Heat, stirring, until smooth. Slowly stir in cheese and lemon juice, mixing well.
Remove from heat and stir in eggs and garlic. Mix well and pour into prepared dish.
Bake in preheated oven for 50 minutes.
Sunday, May 29, 2011
Cooking : Barbecue Ham Pizza
Ingredients
1 1/2 teaspoons active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
3 tablespoons honey
1 1/2 tablespoons olive oil
1 1/4 teaspoons salt
2 cups diced cooked ham
1/2 cup honey barbecue sauce, divided
2 tablespoons butter
1 red onion, halved and thinly sliced
1 clove garlic, minced
1 (8 ounce) can pineapple tidbits, drained
2 cups mozzarella cheese, shredded
1/2 cup shredded Gouda cheese
Directions
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add the all purpose flour, whole wheat flour, honey, olive oil and salt to the yeast mixture; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Roll the dough out into a 14 inch diameter circle and place on a 14 inch pizza pan which has been lightly dusted with cornmeal or lightly oiled. Cover with plastic wrap and set aside.
Preheat oven to 450 degrees F (230 degrees C). In a small bowl, combine ham and 2 tablespoons barbecue sauce; set aside.
Melt butter in a medium saute pan over medium heat. Saute onions and garlic in butter, stirring occasionally, until onions are brown and caramelized, about 15 minutes. Remove from heat and stir in ham and pineapple.
Spread remaining 6 tablespoons barbecue sauce over pizza dough. Top with half of the cheeses. Spread on ham mixture. Top with remaining cheese.
Bake in heated oven for 15 to 18 minutes, until crust is lightly browned and cheese completely melted. Let pizza sit for 5 minutes before slicing.
1 1/2 teaspoons active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
3 tablespoons honey
1 1/2 tablespoons olive oil
1 1/4 teaspoons salt
2 cups diced cooked ham
1/2 cup honey barbecue sauce, divided
2 tablespoons butter
1 red onion, halved and thinly sliced
1 clove garlic, minced
1 (8 ounce) can pineapple tidbits, drained
2 cups mozzarella cheese, shredded
1/2 cup shredded Gouda cheese
Directions
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add the all purpose flour, whole wheat flour, honey, olive oil and salt to the yeast mixture; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Roll the dough out into a 14 inch diameter circle and place on a 14 inch pizza pan which has been lightly dusted with cornmeal or lightly oiled. Cover with plastic wrap and set aside.
Preheat oven to 450 degrees F (230 degrees C). In a small bowl, combine ham and 2 tablespoons barbecue sauce; set aside.
Melt butter in a medium saute pan over medium heat. Saute onions and garlic in butter, stirring occasionally, until onions are brown and caramelized, about 15 minutes. Remove from heat and stir in ham and pineapple.
Spread remaining 6 tablespoons barbecue sauce over pizza dough. Top with half of the cheeses. Spread on ham mixture. Top with remaining cheese.
Bake in heated oven for 15 to 18 minutes, until crust is lightly browned and cheese completely melted. Let pizza sit for 5 minutes before slicing.
Cooking : Best Ever Pasta Salad
Ingredients
2 cups rotelli pasta
1 cup vegetable oil
1/2 cup white wine vinegar
1/2 teaspoon dried tarragon
1/2 teaspoon dried dill weed
1 teaspoon salt
2 teaspoons prepared Dijon-style mustard
1/4 cup minced pimento
2 tablespoons minced capers
coarsely ground black pepper to taste
1 green bell pepper, seeded and diced
1/2 pound Havarti cheese, diced
4 green onions, diced
4 boneless chicken breast halves - cooked, cooled and cubed
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.
In a medium bowl, whisk together the oil, vinegar, tarragon, dill, salt, mustard, pimento, capers and pepper. Seat aside.
In a large bowl, toss together the pasta, green pepper, Havarti, green onions and chicken. Add dressing to taste and toss to coat.
2 cups rotelli pasta
1 cup vegetable oil
1/2 cup white wine vinegar
1/2 teaspoon dried tarragon
1/2 teaspoon dried dill weed
1 teaspoon salt
2 teaspoons prepared Dijon-style mustard
1/4 cup minced pimento
2 tablespoons minced capers
coarsely ground black pepper to taste
1 green bell pepper, seeded and diced
1/2 pound Havarti cheese, diced
4 green onions, diced
4 boneless chicken breast halves - cooked, cooled and cubed
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.
In a medium bowl, whisk together the oil, vinegar, tarragon, dill, salt, mustard, pimento, capers and pepper. Seat aside.
In a large bowl, toss together the pasta, green pepper, Havarti, green onions and chicken. Add dressing to taste and toss to coat.
Cooking : Andi's Own Delightful Brunch Burritos
Ingredients
butter flavored cooking spray
6 cloves garlic, crushed
1 (8 ounce) package mushrooms
1 teaspoon garlic salt
6 eggs, beaten
4 (10 inch) flour tortillas
2 cups shredded Monterey Jack cheese
16 cherry tomatoes
1 (5 ounce) package alfalfa sprouts
Directions
Liberally spray a medium saucepan with cooking spray. Repeat spraying while cooking as needed. Over medium heat, cook the garlic approximately 3 minutes. Stir in the mushrooms, and season with garlic salt. Cook until mushrooms are tender, about 3 minutes, and set aside.
In the same saucepan, scramble eggs. Stir in the mushrooms, and continue to scramble until eggs are firm.
Transfer 1/4 of the egg mixture into each tortilla. Top each with 1/2 cup cheese, 4 cherry tomatoes and 1/4 of the sprouts. Roll tortillas, and serve.
butter flavored cooking spray
6 cloves garlic, crushed
1 (8 ounce) package mushrooms
1 teaspoon garlic salt
6 eggs, beaten
4 (10 inch) flour tortillas
2 cups shredded Monterey Jack cheese
16 cherry tomatoes
1 (5 ounce) package alfalfa sprouts
Directions
Liberally spray a medium saucepan with cooking spray. Repeat spraying while cooking as needed. Over medium heat, cook the garlic approximately 3 minutes. Stir in the mushrooms, and season with garlic salt. Cook until mushrooms are tender, about 3 minutes, and set aside.
In the same saucepan, scramble eggs. Stir in the mushrooms, and continue to scramble until eggs are firm.
Transfer 1/4 of the egg mixture into each tortilla. Top each with 1/2 cup cheese, 4 cherry tomatoes and 1/4 of the sprouts. Roll tortillas, and serve.
Cooking : Banana Raisin Cake
Ingredients
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups diced bananas
1 cup corn oil
1 1/2 teaspoons vanilla extract
1 cup raisins
1/2 cup water
1/2 cup chopped walnuts
Directions
Measure flour, sugar, soda, cinnamon, and salt, and sift together.
Dice bananas and add to dry ingredients with oil ,vanilla, eggs, raisins, water, and nuts. Pour into a greased 10-inch tube pan.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hour or until done. Cool on rack before removing.
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups diced bananas
1 cup corn oil
1 1/2 teaspoons vanilla extract
1 cup raisins
1/2 cup water
1/2 cup chopped walnuts
Directions
Measure flour, sugar, soda, cinnamon, and salt, and sift together.
Dice bananas and add to dry ingredients with oil ,vanilla, eggs, raisins, water, and nuts. Pour into a greased 10-inch tube pan.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hour or until done. Cool on rack before removing.
Cooking : Brandied Candied Walnuts
Ingredients
2 cups granulated sugar
1 pound walnut halves
1/4 cup brandy
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
3 fluid ounces orange juice
Directions
Preheat oven to 350 degrees F.
In a bowl, toss 1 cup of sugar with remaining ingredients and mix well.
Pour mixture on to a cookie sheet, spread evenly, and bake for 20 minutes.
Remove from oven and sprinkle remaining 1 cup of sugar over the top and mix. Allow walnuts to cool before serving.
2 cups granulated sugar
1 pound walnut halves
1/4 cup brandy
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
3 fluid ounces orange juice
Directions
Preheat oven to 350 degrees F.
In a bowl, toss 1 cup of sugar with remaining ingredients and mix well.
Pour mixture on to a cookie sheet, spread evenly, and bake for 20 minutes.
Remove from oven and sprinkle remaining 1 cup of sugar over the top and mix. Allow walnuts to cool before serving.
Cooking : Baby Doe's Cheese Soup with Beer
Ingredients
2 quarts milk
1 1/2 tablespoons chicken bouillon powder
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce
1/2 tablespoon salt
6 tablespoons cornstarch
1/2 cup water
12 fluid ounces dark beer
1 (16 ounce) jar processed cheese sauce
Directions
In a large pot over medium heat, combine the milk, bouillon, Worcestershire sauce, hot pepper sauce and salt. Bring close to a boil.
In a small bowl, dissolve the cornstarch in the water and add to the soup, stirring well. Add the beer and the cheese sauce, reduce heat to low and mix well. Allow to heat through before serving.
2 quarts milk
1 1/2 tablespoons chicken bouillon powder
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce
1/2 tablespoon salt
6 tablespoons cornstarch
1/2 cup water
12 fluid ounces dark beer
1 (16 ounce) jar processed cheese sauce
Directions
In a large pot over medium heat, combine the milk, bouillon, Worcestershire sauce, hot pepper sauce and salt. Bring close to a boil.
In a small bowl, dissolve the cornstarch in the water and add to the soup, stirring well. Add the beer and the cheese sauce, reduce heat to low and mix well. Allow to heat through before serving.
Cooking : Baked Miniature Pumpkins
Ingredients
1 small sugar pumpkin
1 teaspoon brown sugar
1/2 teaspoon butter
2 teaspoons ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.
1 small sugar pumpkin
1 teaspoon brown sugar
1/2 teaspoon butter
2 teaspoons ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.
Cooking : Barbecue Chicken Casserole
Ingredients
1 cup all-purpose flour
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped green pepper
1 cup thinly sliced celery
1 cup ketchup
1/2 cup water
3 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) package frozen corn, thawed
Directions
Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown the chicken in oil; transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish.
Drain skillet, reserving 2 tablespoons drippings. In the drippings, saute onion, green pepper and celery until tender. In a bowl, combine the ketchup, water, brown sugar, Worcestershire sauce, salt and pepper; add to vegetables. Bring to a boil. Pour over the chicken.
Cover and bake at 350 degrees F for 30 minutes. Sprinkle with corn. Bake 18-20 minutes longer or until chicken juices run clear and corn is tender.
1 cup all-purpose flour
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped green pepper
1 cup thinly sliced celery
1 cup ketchup
1/2 cup water
3 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) package frozen corn, thawed
Directions
Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown the chicken in oil; transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish.
Drain skillet, reserving 2 tablespoons drippings. In the drippings, saute onion, green pepper and celery until tender. In a bowl, combine the ketchup, water, brown sugar, Worcestershire sauce, salt and pepper; add to vegetables. Bring to a boil. Pour over the chicken.
Cover and bake at 350 degrees F for 30 minutes. Sprinkle with corn. Bake 18-20 minutes longer or until chicken juices run clear and corn is tender.
Cooking : Asparagus-Lover's Stir-Fry
Ingredients
4 tablespoons cooking oil, divided
1 cup sliced celery
4 cups fresh asparagus pieces
1/2 cup sliced green onions
4 skinless, boneless chicken breast halves - cut into 1 inch strips
2 teaspoons grated orange peel
1 garlic clove, minced
1/2 cup water
2 tablespoons orange juice concentrate
4 teaspoons cornstarch
1/2 cup sliced almonds
Hot cooked rice
Directions
In a large skillet or wok, heat 2 tablespoons oil. Stir-fry celery over medium-high heat for 1 minute. Add asparagus and onions; stir-fry for 3-5 minutes or until asparagus is crisp-tender. Transfer to a bowl; set aside. Add remaining oil to the skillet. Stir-fry chicken, orange peel and garlic for 3-4 minutes or until chicken juices run clear. Combine water, soy sauce, orange juice, concentrate and cornstarch; add to skillet along with reserved vegetables. Cook and stir for 3 minutes or until sauce is thickened and vegetables are heated through. Stir in almonds. Serve over rice.
4 tablespoons cooking oil, divided
1 cup sliced celery
4 cups fresh asparagus pieces
1/2 cup sliced green onions
4 skinless, boneless chicken breast halves - cut into 1 inch strips
2 teaspoons grated orange peel
1 garlic clove, minced
1/2 cup water
2 tablespoons orange juice concentrate
4 teaspoons cornstarch
1/2 cup sliced almonds
Hot cooked rice
Directions
In a large skillet or wok, heat 2 tablespoons oil. Stir-fry celery over medium-high heat for 1 minute. Add asparagus and onions; stir-fry for 3-5 minutes or until asparagus is crisp-tender. Transfer to a bowl; set aside. Add remaining oil to the skillet. Stir-fry chicken, orange peel and garlic for 3-4 minutes or until chicken juices run clear. Combine water, soy sauce, orange juice, concentrate and cornstarch; add to skillet along with reserved vegetables. Cook and stir for 3 minutes or until sauce is thickened and vegetables are heated through. Stir in almonds. Serve over rice.
Cooking : Buffalo Wontons
Ingredients
1/2 cup butter
1/2 cup hot pepper sauce
2 teaspoons distilled white vinegar
2 cups shredded cooked chicken
1 (8 ounce) package cream cheese, softened
1 (12 ounce) package wonton wrappers
1 egg white
2 cups oil for frying
Directions
Melt the butter over medium-high heat in a small saucepan. Remove from heat; whisk the hot pepper sauce and vinegar into the hot butter. When mixture is smooth, set sauce aside and allow to rest for 1 hour to cool and thicken. Stir the shredded chicken into the cooled buffalo sauce, and let stand 15 minutes.
Lay out several wonton wrappers, place 1/2 teaspoon chicken in the center of each wrapper and top with 1/2 teaspoon cream cheese. Brush the edges of the wonton wrappers with egg white, fold them over the filling in a triangle shape and press the edged together to seal. Continue until all of the wontons are filled.
Heat the oil in a saucepan over medium-high heat to 375 degrees F (190 degrees C).
Cook the wontons, carefully placing the wontons 4 to 5 at a time into the hot oil and deep fry until golden brown, flipping as necessary for even browning, about 2 minutes. Remove the wontons from the oil and drain on paper towel.
1/2 cup butter
1/2 cup hot pepper sauce
2 teaspoons distilled white vinegar
2 cups shredded cooked chicken
1 (8 ounce) package cream cheese, softened
1 (12 ounce) package wonton wrappers
1 egg white
2 cups oil for frying
Directions
Melt the butter over medium-high heat in a small saucepan. Remove from heat; whisk the hot pepper sauce and vinegar into the hot butter. When mixture is smooth, set sauce aside and allow to rest for 1 hour to cool and thicken. Stir the shredded chicken into the cooled buffalo sauce, and let stand 15 minutes.
Lay out several wonton wrappers, place 1/2 teaspoon chicken in the center of each wrapper and top with 1/2 teaspoon cream cheese. Brush the edges of the wonton wrappers with egg white, fold them over the filling in a triangle shape and press the edged together to seal. Continue until all of the wontons are filled.
Heat the oil in a saucepan over medium-high heat to 375 degrees F (190 degrees C).
Cook the wontons, carefully placing the wontons 4 to 5 at a time into the hot oil and deep fry until golden brown, flipping as necessary for even browning, about 2 minutes. Remove the wontons from the oil and drain on paper towel.
Cooking : Arrabbiata Sauce
Ingredients
1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley
Directions
Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
Stir in parsley. Ladle over the hot cooked pasta of your choice.
1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley
Directions
Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
Stir in parsley. Ladle over the hot cooked pasta of your choice.
Cooking : Baked Parmesan Perch
Ingredients
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon paprika
1 teaspoon dried basil
1 pound perch or fish fillets of your choice
1 tablespoon butter or margarine, melted
Directions
In a shallow bowl, combine the bread crumbs, Parmesan cheese, paprika and basil. Brush fish fillets with butter, then dip into the crumb mixture. Place in a greased baking pan. bake, uncovered, at 500 degrees F for 10 minutes or until fish flakes easily with a fork.
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon paprika
1 teaspoon dried basil
1 pound perch or fish fillets of your choice
1 tablespoon butter or margarine, melted
Directions
In a shallow bowl, combine the bread crumbs, Parmesan cheese, paprika and basil. Brush fish fillets with butter, then dip into the crumb mixture. Place in a greased baking pan. bake, uncovered, at 500 degrees F for 10 minutes or until fish flakes easily with a fork.
Cooking : BREAKSTONE'S Creamy Avocado Dip
Ingredients
2 medium fully ripe avocados, peeled, pitted
1 (16 ounce) container BREAKSTONE'S Reduced Fat Sour Cream
1/4 cup green onions, chopped
1 (1 ounce) package ranch dressing mix
1 tablespoon lime juice
1/2 teaspoon ground red pepper (cayenne)
Directions
Mash avocados with fork or potato masher until smooth.
Add remaining ingredients; mix until well blended. Cover. Refrigerate 1 hour or until chilled.
Serve with WHEAT THINS Snack Crackers, cut-up fresh vegetables or chips.
2 medium fully ripe avocados, peeled, pitted
1 (16 ounce) container BREAKSTONE'S Reduced Fat Sour Cream
1/4 cup green onions, chopped
1 (1 ounce) package ranch dressing mix
1 tablespoon lime juice
1/2 teaspoon ground red pepper (cayenne)
Directions
Mash avocados with fork or potato masher until smooth.
Add remaining ingredients; mix until well blended. Cover. Refrigerate 1 hour or until chilled.
Serve with WHEAT THINS Snack Crackers, cut-up fresh vegetables or chips.
Cooking : Andouille and Poblano Quesadillas
Ingredients
1 tablespoon canola oil
2 andouille sausage links, finely diced
1 poblano chile, finely diced
1/2 red bell pepper, finely diced
1/2 large red onion, finely diced
1/2 cup frozen corn kernels
4 flour tortillas
2 cups shredded Colby cheese
1 tablespoon canola oil
1/4 cup sour cream (optional)
1/4 cup salsa (optional)
Directions
Heat 1 tablespoon of canola oil in a large skillet over medium heat. Stir in the diced sausage, poblano pepper, red pepper, red onion, and corn. Cook until soft, about 15 minutes.
Spoon 1/4 of the sausage mixture on one half of each tortilla; top each with 1/2 cup cheese. Fold over tortillas to make a half moon shapes. Repeat with remaining ingredients.
Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Cook quesadillas until the cheese is melted and the tortilla is brown and crispy, about 5 minutes per side. Cut each quesadilla into 4 wedges, and top with sour cream and salsa, if desired.
1 tablespoon canola oil
2 andouille sausage links, finely diced
1 poblano chile, finely diced
1/2 red bell pepper, finely diced
1/2 large red onion, finely diced
1/2 cup frozen corn kernels
4 flour tortillas
2 cups shredded Colby cheese
1 tablespoon canola oil
1/4 cup sour cream (optional)
1/4 cup salsa (optional)
Directions
Heat 1 tablespoon of canola oil in a large skillet over medium heat. Stir in the diced sausage, poblano pepper, red pepper, red onion, and corn. Cook until soft, about 15 minutes.
Spoon 1/4 of the sausage mixture on one half of each tortilla; top each with 1/2 cup cheese. Fold over tortillas to make a half moon shapes. Repeat with remaining ingredients.
Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Cook quesadillas until the cheese is melted and the tortilla is brown and crispy, about 5 minutes per side. Cut each quesadilla into 4 wedges, and top with sour cream and salsa, if desired.
Cooking : Arabic Cookies
Ingredients
1 cup butter
1 cup shortening
1 cup shredded coconut
4 cups rolled oats
2 cups white sugar
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup boiling water
Directions
Set aside boiled water and cool until lukewarm. Mix butter, shortening, coconut, oats, sugar, flour, baking powder, baking soda and salt with fingers until dough reaches the consistency of pie crust. Add lukewarm water and work into dough.
Make dough into one inch balls. Flatten with a fork or fancy bottomed glass for imprint.
Place on greased cookie sheets and bake at 400 degrees F (205 degrees C) for 10 minutes.
1 cup butter
1 cup shortening
1 cup shredded coconut
4 cups rolled oats
2 cups white sugar
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup boiling water
Directions
Set aside boiled water and cool until lukewarm. Mix butter, shortening, coconut, oats, sugar, flour, baking powder, baking soda and salt with fingers until dough reaches the consistency of pie crust. Add lukewarm water and work into dough.
Make dough into one inch balls. Flatten with a fork or fancy bottomed glass for imprint.
Place on greased cookie sheets and bake at 400 degrees F (205 degrees C) for 10 minutes.
Cooking : Breakfast Pies
Ingredients
3/4 pound breakfast sausage
1/8 cup minced onion
1/8 cup minced green bell pepper
1 (12 ounce) can refrigerated biscuit dough
3 eggs, beaten
3 tablespoons milk
1/2 cup shredded Colby-Monterey Jack cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
Bake in preheated oven for 18 to 20 minutes, or until filling is set.
3/4 pound breakfast sausage
1/8 cup minced onion
1/8 cup minced green bell pepper
1 (12 ounce) can refrigerated biscuit dough
3 eggs, beaten
3 tablespoons milk
1/2 cup shredded Colby-Monterey Jack cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
Bake in preheated oven for 18 to 20 minutes, or until filling is set.
Cooking : Apricot Carrots
Ingredients
1 pound carrots, sliced
1/4 cup apricot preserves
1 tablespoon butter or margarine
1 teaspoon lemon juice
1/4 teaspoon grated orange peel
1/8 teaspoon ground nutmeg
Directions
Place carrots in a saucepan with enough water to cover; bring to a boil. Cover and cook for 8 minutes or until crisp-tender; drain. Add remaining ingredients; cook and stir over medium heat for 3 minutes or until preserves are melted and carrots are coated.
1 pound carrots, sliced
1/4 cup apricot preserves
1 tablespoon butter or margarine
1 teaspoon lemon juice
1/4 teaspoon grated orange peel
1/8 teaspoon ground nutmeg
Directions
Place carrots in a saucepan with enough water to cover; bring to a boil. Cover and cook for 8 minutes or until crisp-tender; drain. Add remaining ingredients; cook and stir over medium heat for 3 minutes or until preserves are melted and carrots are coated.
Cooking : Apricot Sponge Cake
Ingredients
1 1/4 cups cake flour
1 1/4 cups white sugar, divided
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup apricot nectar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, 3/4 cup sugar, salt, and baking powder. Separate the egg yolks from the whites. Add the egg yolks to the flour mixture along with the apricot juice and vanilla and almond extracts. Beat on low speed of an electric mixer for about 1 minute.
Wash beaters well before beating egg whites. In a glass or metal bowl (don't use plastic) beat the egg whites until fluffy. Gradually beat in 1/2 cup of the sugar and continue beating until stiff peaks form.
Gently fold the egg yolk-flour mixture into the egg whites about 1/4 at time. Don't stir or cake will not be spongy. Gently turn batter into an ungreased tube pan.
Bake for about 40 to 50 minutes. Immediately turn pan upside down and let cool. Once cake is cool remove it from the pan.
1 1/4 cups cake flour
1 1/4 cups white sugar, divided
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup apricot nectar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, 3/4 cup sugar, salt, and baking powder. Separate the egg yolks from the whites. Add the egg yolks to the flour mixture along with the apricot juice and vanilla and almond extracts. Beat on low speed of an electric mixer for about 1 minute.
Wash beaters well before beating egg whites. In a glass or metal bowl (don't use plastic) beat the egg whites until fluffy. Gradually beat in 1/2 cup of the sugar and continue beating until stiff peaks form.
Gently fold the egg yolk-flour mixture into the egg whites about 1/4 at time. Don't stir or cake will not be spongy. Gently turn batter into an ungreased tube pan.
Bake for about 40 to 50 minutes. Immediately turn pan upside down and let cool. Once cake is cool remove it from the pan.
Cooking : Best Potatoes You'll Ever Taste
Ingredients
3 tablespoons mayonnaise
2 cloves garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
5 potatoes, quartered
Directions
In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside.
Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.
Preheat an outdoor grill for high heat. Lightly grease a large piece of aluminum foil.
Arrange potatoes in the prepared aluminum foil. Spoon the mayonnaise mixture over the potatoes. Place on the prepared grill, and cook until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.
3 tablespoons mayonnaise
2 cloves garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
5 potatoes, quartered
Directions
In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside.
Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.
Preheat an outdoor grill for high heat. Lightly grease a large piece of aluminum foil.
Arrange potatoes in the prepared aluminum foil. Spoon the mayonnaise mixture over the potatoes. Place on the prepared grill, and cook until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.
Cooking : Breakfast Sausage White Cheese Pizza
Ingredients
12 ounces ground Italian sausage
1 tablespoon butter
1 cup chopped onion
1 (12 inch) prepared pizza crust
1 1/4 cups pizza sauce
12 ounces shredded mozzarella cheese
8 ounces pork sausage links, sliced
12 ounces shredded Monterey Jack cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Over medium-low heat melt butter in a large saucepan. Add onions. Cook slowly, stirring occasionally, until onions are soft.
Place crust on pizza pan. Spread pizza sauce over crust and add Italian sausage. Cover with mozzarella cheese and place sliced links over cheese. Spread Monterey Jack cheese on top of links..
Bake in preheated oven for 20 to 25 minutes, until golden.
12 ounces ground Italian sausage
1 tablespoon butter
1 cup chopped onion
1 (12 inch) prepared pizza crust
1 1/4 cups pizza sauce
12 ounces shredded mozzarella cheese
8 ounces pork sausage links, sliced
12 ounces shredded Monterey Jack cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Over medium-low heat melt butter in a large saucepan. Add onions. Cook slowly, stirring occasionally, until onions are soft.
Place crust on pizza pan. Spread pizza sauce over crust and add Italian sausage. Cover with mozzarella cheese and place sliced links over cheese. Spread Monterey Jack cheese on top of links..
Bake in preheated oven for 20 to 25 minutes, until golden.
Cooking : Asian-Style Zucchini
Ingredients
1 teaspoon butter
1 large zucchini, halved lengthwise and cut into 1 inch slices
2 tablespoons soy sauce, divided
2 tablespoons sesame seeds
garlic powder to taste
ground black pepper to taste
Directions
Melt the butter in a skillet over medium heat. Stir in the zucchini, and cook until lightly browned. Sprinkle with soy sauce and sesame seeds. Season with garlic powder and pepper, and continue cooking until zucchini is well coated and tender.
1 teaspoon butter
1 large zucchini, halved lengthwise and cut into 1 inch slices
2 tablespoons soy sauce, divided
2 tablespoons sesame seeds
garlic powder to taste
ground black pepper to taste
Directions
Melt the butter in a skillet over medium heat. Stir in the zucchini, and cook until lightly browned. Sprinkle with soy sauce and sesame seeds. Season with garlic powder and pepper, and continue cooking until zucchini is well coated and tender.
Cooking : Blintz Souffle I
Ingredients
3/4 cup unsalted butter, at room temperature
1/3 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon ground cinnamon
1 (8 ounce) container cottage cheese
1/4 cup sour cream
5 eggs, at room temperature
1 1/2 teaspoons vanilla extract
1/4 cup heavy cream
1 (8 ounce) package cream cheese, at room temperature
1 (16 ounce) package cottage cheese
1/3 cup white sugar
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
1/4 cup orange juice
3 tablespoons cornstarch
3/4 cup water
1/8 teaspoon ground cinnamon
1/2 cup white sugar
1 pound strawberries, hulled and sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
Beat butter with 1/3 cup sugar in a mixing bowl with an electric mixer until light and fluffy. In a separate bowl, stir together flour, baking powder, salt, and 1 teaspoon cinnamon until well combined. In a third bowl, beat 8 ounces of cottage cheese with 1/4 cup sour cream, 5 eggs, 1 1/2 teaspoons of vanilla extract, and the heavy cream until the mixture is smooth. Alternate adding flour mixture and cottage cheese mixture with the creamed sugar and butter to make a fluffy batter.
To make the filling, beat the cream cheese in a bowl with an electric mixer on high speed until fluffy, and add 16 ounce container of cottage cheese, 1/3 cup sugar, 2 eggs, 1/4 cup of sour cream, and 1 1/2 teaspoons of vanilla extract. Reduce mixer speed to medium, and beat until very smooth and creamy, about 5 minutes.
Place half the batter into the bottom of the prepared baking dish, and spread the filling over it in an even layer. Spread the rest of the batter over the cheese layer.
Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center of the dish comes out clean, 50 minutes to 1 hour. Turn off the oven, open the door, and let the casserole cool in the oven for about 5 minutes before removing.
Make a sauce by whisking together the orange juice, cornstarch, water, 1/8 teaspoon of cinnamon, and 1/2 cup of sugar in a saucepan over medium-low heat until the mixture boils. Stir in the strawberries, cover, reduce heat, and let the sauce simmer, stirring occasionally, until the strawberries are cooked and the sauce has thickened, about 15 minutes. Spoon sauce over casserole to serve.
3/4 cup unsalted butter, at room temperature
1/3 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon ground cinnamon
1 (8 ounce) container cottage cheese
1/4 cup sour cream
5 eggs, at room temperature
1 1/2 teaspoons vanilla extract
1/4 cup heavy cream
1 (8 ounce) package cream cheese, at room temperature
1 (16 ounce) package cottage cheese
1/3 cup white sugar
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
1/4 cup orange juice
3 tablespoons cornstarch
3/4 cup water
1/8 teaspoon ground cinnamon
1/2 cup white sugar
1 pound strawberries, hulled and sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
Beat butter with 1/3 cup sugar in a mixing bowl with an electric mixer until light and fluffy. In a separate bowl, stir together flour, baking powder, salt, and 1 teaspoon cinnamon until well combined. In a third bowl, beat 8 ounces of cottage cheese with 1/4 cup sour cream, 5 eggs, 1 1/2 teaspoons of vanilla extract, and the heavy cream until the mixture is smooth. Alternate adding flour mixture and cottage cheese mixture with the creamed sugar and butter to make a fluffy batter.
To make the filling, beat the cream cheese in a bowl with an electric mixer on high speed until fluffy, and add 16 ounce container of cottage cheese, 1/3 cup sugar, 2 eggs, 1/4 cup of sour cream, and 1 1/2 teaspoons of vanilla extract. Reduce mixer speed to medium, and beat until very smooth and creamy, about 5 minutes.
Place half the batter into the bottom of the prepared baking dish, and spread the filling over it in an even layer. Spread the rest of the batter over the cheese layer.
Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center of the dish comes out clean, 50 minutes to 1 hour. Turn off the oven, open the door, and let the casserole cool in the oven for about 5 minutes before removing.
Make a sauce by whisking together the orange juice, cornstarch, water, 1/8 teaspoon of cinnamon, and 1/2 cup of sugar in a saucepan over medium-low heat until the mixture boils. Stir in the strawberries, cover, reduce heat, and let the sauce simmer, stirring occasionally, until the strawberries are cooked and the sauce has thickened, about 15 minutes. Spoon sauce over casserole to serve.
Cooking : Autumn Chicken
Ingredients
1 tablespoon peanut oil
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 cup fresh or frozen unsweetened cranberries
1 cup fresh or frozen unsweetened blueberries
1 tablespoon lemon juice
1/4 cup water
1 teaspoon white sugar
1/2 teaspoon cornstarch
Directions
Heat oil in a large skillet over medium high heat. Brown chicken on both sides and remove from skillet. Reserve.
To skillet add cranberries, blueberries, lemon juice, water, sugar and cornstarch. Mix together and bring to a boil, then reduce heat to medium low, stirring constantly.
Return chicken to skillet and simmer, covered, for 20 minutes. Remove cover, stir again and continue simmering until thick, adding salt to taste.
1 tablespoon peanut oil
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 cup fresh or frozen unsweetened cranberries
1 cup fresh or frozen unsweetened blueberries
1 tablespoon lemon juice
1/4 cup water
1 teaspoon white sugar
1/2 teaspoon cornstarch
Directions
Heat oil in a large skillet over medium high heat. Brown chicken on both sides and remove from skillet. Reserve.
To skillet add cranberries, blueberries, lemon juice, water, sugar and cornstarch. Mix together and bring to a boil, then reduce heat to medium low, stirring constantly.
Return chicken to skillet and simmer, covered, for 20 minutes. Remove cover, stir again and continue simmering until thick, adding salt to taste.
Cooking : Apple Streusel Pie
Ingredients
2 ounces butter
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
9 apple - peeled, cored and sliced
1/4 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
2 recipes unbaked pie shells
Directions
Preheat oven to 350 degrees F (175 C).
Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized. Set aside
Combine the apples, sugar, flour and cinnamon. Toss gently together and set aside.
Place apple mixture in unbaked pie shells. Heap the apples up high in each shell and fill completely. Sprinkle topping on top of each.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Do not allow topping to get too dark.
2 ounces butter
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
9 apple - peeled, cored and sliced
1/4 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
2 recipes unbaked pie shells
Directions
Preheat oven to 350 degrees F (175 C).
Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized. Set aside
Combine the apples, sugar, flour and cinnamon. Toss gently together and set aside.
Place apple mixture in unbaked pie shells. Heap the apples up high in each shell and fill completely. Sprinkle topping on top of each.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Do not allow topping to get too dark.
Cooking : Amber Beer Cheese Dip
Ingredients
2 (10 ounce) packages extra-sharp Cheddar cheese (such as Cracker Barrel�), shredded
3 tablespoons minced garlic
1 (12 ounce) bottle amber beer
1/4 teaspoon cayenne pepper, or to taste
Directions
Place the shredded cheese and garlic in the bowl of a food processor. With food processor running, slowly pour in the beer, scraping sides of the bowl as necessary; process until evenly blended. Season with cayenne pepper to taste. Transfer to a serving bowl, cover, and chill until ready to serve.
2 (10 ounce) packages extra-sharp Cheddar cheese (such as Cracker Barrel�), shredded
3 tablespoons minced garlic
1 (12 ounce) bottle amber beer
1/4 teaspoon cayenne pepper, or to taste
Directions
Place the shredded cheese and garlic in the bowl of a food processor. With food processor running, slowly pour in the beer, scraping sides of the bowl as necessary; process until evenly blended. Season with cayenne pepper to taste. Transfer to a serving bowl, cover, and chill until ready to serve.
Cooking : Apple Orchard Punch
Ingredients
1 (32 fluid ounce) bottle apple juice, chilled
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple
Directions
In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.
Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.
1 (32 fluid ounce) bottle apple juice, chilled
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple
Directions
In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.
Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.
Cooking : Barbye's Cornbread Dressing
Ingredients
1 (9x9 inch) pan cornbread
8 slices white bread, lightly toasted
2 tablespoons butter
1 onion, chopped
1/2 pound portobello mushrooms, sliced
2 teaspoons granulated garlic
2 teaspoons ground black pepper
1 egg, beaten
1 cup white wine
1/2 cup chicken broth
Directions
In a heavy skillet over medium heat, melt the butter and add onions and mushrooms. Saute until mushrooms release liquid and onions soften.
Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread.
Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten.
Makes enough to stuff a 12 to 14 pound turkey with about 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in a 325 degree F (165 degrees C) oven for 40 minutes.
1 (9x9 inch) pan cornbread
8 slices white bread, lightly toasted
2 tablespoons butter
1 onion, chopped
1/2 pound portobello mushrooms, sliced
2 teaspoons granulated garlic
2 teaspoons ground black pepper
1 egg, beaten
1 cup white wine
1/2 cup chicken broth
Directions
In a heavy skillet over medium heat, melt the butter and add onions and mushrooms. Saute until mushrooms release liquid and onions soften.
Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread.
Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten.
Makes enough to stuff a 12 to 14 pound turkey with about 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in a 325 degree F (165 degrees C) oven for 40 minutes.
Cooking : Bacon Broccoli Salad
Ingredients
10 bacon strips, cooked and crumbled
1 cup fresh broccoli florets
1/2 cup raisins
1/2 cup sunflower seeds
1/2 cup mayonnaise
1/4 cup sugar
2 tablespoons vinegar
Directions
In a medium bowl, combine bacon, broccoli, raisins and sunflower seeds; set aside. Mix together mayonnaise, sugar and vinegar; pour over broccoli mixture and toss to coat. Cover and chill for 1 hour. Stir before serving.
10 bacon strips, cooked and crumbled
1 cup fresh broccoli florets
1/2 cup raisins
1/2 cup sunflower seeds
1/2 cup mayonnaise
1/4 cup sugar
2 tablespoons vinegar
Directions
In a medium bowl, combine bacon, broccoli, raisins and sunflower seeds; set aside. Mix together mayonnaise, sugar and vinegar; pour over broccoli mixture and toss to coat. Cover and chill for 1 hour. Stir before serving.
Cooking : Blonde Brownies I
Ingredients
1 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter
1 cup packed brown sugar
1 tablespoon vanilla extract
2/3 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (180 degrees C).
Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. If shortening is used, add 1 tablespoon hot water. Cool slightly.
Add egg (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.
Spread in 9 x 9 x 2 inch pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake for 20 to 25 minutes.
1 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter
1 cup packed brown sugar
1 tablespoon vanilla extract
2/3 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (180 degrees C).
Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. If shortening is used, add 1 tablespoon hot water. Cool slightly.
Add egg (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.
Spread in 9 x 9 x 2 inch pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake for 20 to 25 minutes.
Cooking : Alcohol-Free Mint Julep
Ingredients
1/4 cup water
1/4 cup white sugar
1 tablespoon chopped fresh mint leaves
2 cups crushed ice
1/2 cup prepared lemonade
Fresh mint sprigs, for garnish
Directions
In a small saucepan, combine the water, sugar and 1 tablespoon of chopped mint. Stir and bring to a boil. Cook until sugar has dissolved, then remove from heat and set aside to cool. After about an hour, strain out mint leaves.
Fill 2 cups or frozen goblets with crushed ice. Pour 1/2 of the lemonade into each glass and top with a splash of the sugar syrup. Garnish each with a mint sprig and a straw. Serve on a silver platter.
1/4 cup water
1/4 cup white sugar
1 tablespoon chopped fresh mint leaves
2 cups crushed ice
1/2 cup prepared lemonade
Fresh mint sprigs, for garnish
Directions
In a small saucepan, combine the water, sugar and 1 tablespoon of chopped mint. Stir and bring to a boil. Cook until sugar has dissolved, then remove from heat and set aside to cool. After about an hour, strain out mint leaves.
Fill 2 cups or frozen goblets with crushed ice. Pour 1/2 of the lemonade into each glass and top with a splash of the sugar syrup. Garnish each with a mint sprig and a straw. Serve on a silver platter.
Cooking : Apple Honey Bundt Cake
Ingredients
1 cup white sugar
1 cup vegetable oil
3/4 cup honey
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 apples - peeled, cored and shredded
3/4 cup chopped walnuts
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch Bundt pan.
In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened. Fold in the apples and nuts.
Bake for 50 to 65 minutes in the preheated oven, or until a toothpick inserted into the crown comes out clean. Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan.
1 cup white sugar
1 cup vegetable oil
3/4 cup honey
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 apples - peeled, cored and shredded
3/4 cup chopped walnuts
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch Bundt pan.
In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened. Fold in the apples and nuts.
Bake for 50 to 65 minutes in the preheated oven, or until a toothpick inserted into the crown comes out clean. Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan.
Cooking : Baked Ziti with Turkey Meatballs
Ingredients
1 pound ground turkey
1 clove garlic, minced
3/4 cup fresh bread crumbs
1/2 cup finely diced onion
3 tablespoons chopped, toasted pine nuts
1/2 cup chopped fresh parsley
1 egg, lightly beaten
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons olive oil
1 (16 ounce) package ziti pasta
1 1/2 cups mozzarella cheese, shredded
1 cup grated Romano cheese
6 cups tomato sauce
1 pint part-skim ricotta cheese
Directions
In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. Form into meatballs about 1 inch in diameter.
In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain. Brown remaining meatballs in remaining 2 tablespoons oil in same manner.
Preheat oven to 375 degrees F (190 degrees C). Oil a 3 to 4 quart gratin dish.
Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain.
In a small bowl, toss together mozzarella and Romano cheese.
Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs, and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. Bake in middle of oven for 30 to 35 minutes, or until golden. Let stand 10 minutes before serving.
1 pound ground turkey
1 clove garlic, minced
3/4 cup fresh bread crumbs
1/2 cup finely diced onion
3 tablespoons chopped, toasted pine nuts
1/2 cup chopped fresh parsley
1 egg, lightly beaten
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons olive oil
1 (16 ounce) package ziti pasta
1 1/2 cups mozzarella cheese, shredded
1 cup grated Romano cheese
6 cups tomato sauce
1 pint part-skim ricotta cheese
Directions
In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. Form into meatballs about 1 inch in diameter.
In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain. Brown remaining meatballs in remaining 2 tablespoons oil in same manner.
Preheat oven to 375 degrees F (190 degrees C). Oil a 3 to 4 quart gratin dish.
Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain.
In a small bowl, toss together mozzarella and Romano cheese.
Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs, and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. Bake in middle of oven for 30 to 35 minutes, or until golden. Let stand 10 minutes before serving.
Cooking : Asian Glazed Chicken Thighs
Ingredients
1/2 cup rice vinegar
5 tablespoons honey
1/3 cup soy sauce (such as Silver Swan�)
1/4 cup Asian (toasted) sesame oil
3 tablespoons Asian chili garlic sauce
3 tablespoons minced garlic
salt to taste
8 skinless, boneless chicken thighs
1 tablespoon chopped green onion (optional)
Directions
Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
Preheat oven to 425 degrees F (220 degrees C).
Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
1/2 cup rice vinegar
5 tablespoons honey
1/3 cup soy sauce (such as Silver Swan�)
1/4 cup Asian (toasted) sesame oil
3 tablespoons Asian chili garlic sauce
3 tablespoons minced garlic
salt to taste
8 skinless, boneless chicken thighs
1 tablespoon chopped green onion (optional)
Directions
Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
Preheat oven to 425 degrees F (220 degrees C).
Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
Cooking : Austrian Chocolate Balls
Ingredients
2 (1 ounce) squares unsweetened chocolate
1/3 cup butter
1 cup white sugar
1/2 teaspoon almond extract
1 1/3 cups all-purpose flour
1/2 cup finely chopped walnuts
1 (1 ounce) square unsweetened chocolate
1 tablespoon butter
1/4 teaspoon vanilla extract
1 cup confectioners' sugar
3 tablespoons milk
Directions
In a small saucepan over low heat, melt 2 squares of chocolate with 1/3 cup of butter. Stir frequently until melted; remove from heat, and set aside to cool. Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix sugar, egg, egg yolk, and almond extract until light and fluffy. Stir in the melted chocolate. Combine flour and walnuts, and stir into the batter until just combined. Shape dough into 3/4 inch balls, and place them 1 inch apart on ungreased cookie sheets. If the dough is too sticky, refrigerate for 30 minutes before forming balls.
Bake in the preheated oven for 8 to 12 minutes, or until firm to the touch. Transfer to wire racks immediately, and set aside to cool.
In a small saucepan over low heat, melt 1 square of chocolate and 1 tablespoon butter together, stirring frequently until smooth. Remove from heat, and stir in vanilla and confectioners' sugar until well blended. Beat in the milk one tablespoon at a time until the glaze is of the desired consistency. Dip the tops of the cookies into the glaze, and allow to dry completely before storing in an airtight container.
2 (1 ounce) squares unsweetened chocolate
1/3 cup butter
1 cup white sugar
1/2 teaspoon almond extract
1 1/3 cups all-purpose flour
1/2 cup finely chopped walnuts
1 (1 ounce) square unsweetened chocolate
1 tablespoon butter
1/4 teaspoon vanilla extract
1 cup confectioners' sugar
3 tablespoons milk
Directions
In a small saucepan over low heat, melt 2 squares of chocolate with 1/3 cup of butter. Stir frequently until melted; remove from heat, and set aside to cool. Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix sugar, egg, egg yolk, and almond extract until light and fluffy. Stir in the melted chocolate. Combine flour and walnuts, and stir into the batter until just combined. Shape dough into 3/4 inch balls, and place them 1 inch apart on ungreased cookie sheets. If the dough is too sticky, refrigerate for 30 minutes before forming balls.
Bake in the preheated oven for 8 to 12 minutes, or until firm to the touch. Transfer to wire racks immediately, and set aside to cool.
In a small saucepan over low heat, melt 1 square of chocolate and 1 tablespoon butter together, stirring frequently until smooth. Remove from heat, and stir in vanilla and confectioners' sugar until well blended. Beat in the milk one tablespoon at a time until the glaze is of the desired consistency. Dip the tops of the cookies into the glaze, and allow to dry completely before storing in an airtight container.
Cooking : African Turkey Stew
Ingredients
3 smoked turkey legs, cut into 1-inch thick pieces
4 chicken bouillon cubes
4 red bell peppers - cored, seeded, and cut into chunks
6 tomatoes, cut into chunks
1 onion, cut into chunks
4 habanero peppers, seeded and chopped (wear gloves)
1 tablespoon minced garlic
2 tablespoons tomato paste
1 cup vegetable oil
salt to taste
Directions
Place the turkey legs into a large saucepan, pour in enough water to barely cover, and add the bouillon cubes. Bring to a boil over medium heat, and cook until the water has nearly evaporated, about 30 minutes. Place the red bell peppers, tomatoes, onion, habanero peppers, garlic, and tomato paste into a blender, and blend until the vegetables are pureed. Be careful because the habanero peppers are very hot -- don't touch your eyes after handling peppers.
Heat the vegetable oil in a Dutch oven over medium heat, and pour the blended mixture into the oil. Reduce heat and simmer until the oil separates and the sauce begins to fry, about 30 minutes; stir the turkey into the sauce, and simmer for 15 to 20 minutes to blend the flavors. Season to taste with salt.
3 smoked turkey legs, cut into 1-inch thick pieces
4 chicken bouillon cubes
4 red bell peppers - cored, seeded, and cut into chunks
6 tomatoes, cut into chunks
1 onion, cut into chunks
4 habanero peppers, seeded and chopped (wear gloves)
1 tablespoon minced garlic
2 tablespoons tomato paste
1 cup vegetable oil
salt to taste
Directions
Place the turkey legs into a large saucepan, pour in enough water to barely cover, and add the bouillon cubes. Bring to a boil over medium heat, and cook until the water has nearly evaporated, about 30 minutes. Place the red bell peppers, tomatoes, onion, habanero peppers, garlic, and tomato paste into a blender, and blend until the vegetables are pureed. Be careful because the habanero peppers are very hot -- don't touch your eyes after handling peppers.
Heat the vegetable oil in a Dutch oven over medium heat, and pour the blended mixture into the oil. Reduce heat and simmer until the oil separates and the sauce begins to fry, about 30 minutes; stir the turkey into the sauce, and simmer for 15 to 20 minutes to blend the flavors. Season to taste with salt.
Cooking : Beets and Greens
Ingredients
1 bunch beets - trimmed, leaving 1 inch of stems attached, greens washed and reserved
2 tablespoons olive oil, divided
1 small onion, halved and thinly sliced
sea salt (optional)
fresh-ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Rub the beets with 1 tablespoon of olive oil and place onto prepared baking sheet. Place in preheated oven, and bake until the beets can be easily pierced with a fork, 20 to 60 minutes depending on size. When done, allow to cool on the baking sheet until cool enough to handle, then remove and discard the skin, and cut the beets into wedges or slices.
Meanwhile, cut the beet greens in to 1/4 inch wide ribbons. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelize, stir in the beet greens and cook until they wilt. Add the beet slices and continue cooking until heated through. Season with sea salt and pepper before serving.
1 bunch beets - trimmed, leaving 1 inch of stems attached, greens washed and reserved
2 tablespoons olive oil, divided
1 small onion, halved and thinly sliced
sea salt (optional)
fresh-ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Rub the beets with 1 tablespoon of olive oil and place onto prepared baking sheet. Place in preheated oven, and bake until the beets can be easily pierced with a fork, 20 to 60 minutes depending on size. When done, allow to cool on the baking sheet until cool enough to handle, then remove and discard the skin, and cut the beets into wedges or slices.
Meanwhile, cut the beet greens in to 1/4 inch wide ribbons. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelize, stir in the beet greens and cook until they wilt. Add the beet slices and continue cooking until heated through. Season with sea salt and pepper before serving.
Cooking : Basil Cheddar Scones
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 cup cold butter or margarine, cubed
1 cup shredded Cheddar cheese
1/4 cup prepared basil pesto sauce
Directions
In a bowl, combine the flour and baking powder. Cut in butter until mixture resembles coarse crumbs. In another bowl, combine the egg, milk, cheese and pesto. Stir into flour mixture just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Transfer to a greased baking sheet. Pat into a 10-in. circle; cut into eight wedges but do not separate. Bake at 400 degrees F for 20-25 minutes or until golden brown. Serve warm.
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 cup cold butter or margarine, cubed
1 cup shredded Cheddar cheese
1/4 cup prepared basil pesto sauce
Directions
In a bowl, combine the flour and baking powder. Cut in butter until mixture resembles coarse crumbs. In another bowl, combine the egg, milk, cheese and pesto. Stir into flour mixture just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Transfer to a greased baking sheet. Pat into a 10-in. circle; cut into eight wedges but do not separate. Bake at 400 degrees F for 20-25 minutes or until golden brown. Serve warm.
Cooking : Apple Butter Spice Cake
Ingredients
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped pecans
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
3/4 cup apple butter
1 teaspoon vanilla extract
1/2 cup whole bran cereal or wheat germ
1 cup sour cream
2 eggs, beaten
Directions
Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg and chopped pecans.
Sift together the flour, baking powder, baking soda and salt.
Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.
Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping.
Bake for 40 minutes.
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped pecans
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
3/4 cup apple butter
1 teaspoon vanilla extract
1/2 cup whole bran cereal or wheat germ
1 cup sour cream
2 eggs, beaten
Directions
Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg and chopped pecans.
Sift together the flour, baking powder, baking soda and salt.
Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.
Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping.
Bake for 40 minutes.
Saturday, May 28, 2011
Cooking : Bunny Cookies
Ingredients
1 1/4 cups white sugar
2/3 cup shortening
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 1/2 teaspoons orange zest
1 tablespoon orange juice
1/4 cup cinnamon red hot candies
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the sugar and shortening. Add eggs and beat until smooth. Stir in the flour, baking powder, and salt until well blended. Mix in the orange juice and orange zest.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut out rabbit shapes with a cookie cutter. Place rabbits onto an unprepared cookie sheet and place the cinnamon candies onto them for eyes. Bake in the preheated oven for 8 to 10 minutes. Frost if desired.
1 1/4 cups white sugar
2/3 cup shortening
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 1/2 teaspoons orange zest
1 tablespoon orange juice
1/4 cup cinnamon red hot candies
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the sugar and shortening. Add eggs and beat until smooth. Stir in the flour, baking powder, and salt until well blended. Mix in the orange juice and orange zest.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut out rabbit shapes with a cookie cutter. Place rabbits onto an unprepared cookie sheet and place the cinnamon candies onto them for eyes. Bake in the preheated oven for 8 to 10 minutes. Frost if desired.
Cooking : Bearnaise Sauce I
Ingredients
1/3 cup white vinegar
1/4 cup minced shallots
2 teaspoons dried tarragon
4 egg yolks, beaten
1/2 cup butter
Directions
In a microwave safe dish combine vinegar, shallots and tarragon. Microwave on high until boiling. Allow to cool.
Stir in egg yolks and butter. Microwave until thickened, about 1 minute.
1/3 cup white vinegar
1/4 cup minced shallots
2 teaspoons dried tarragon
4 egg yolks, beaten
1/2 cup butter
Directions
In a microwave safe dish combine vinegar, shallots and tarragon. Microwave on high until boiling. Allow to cool.
Stir in egg yolks and butter. Microwave until thickened, about 1 minute.
Cooking : Alaine's Blue Cheese Dressing
Ingredients
2 cups mayonnaise
1/2 pound crumbled blue cheese
1 teaspoon balsamic vinegar
1/8 teaspoon coarsely ground black pepper
1 pinch garlic powder
1/4 cup buttermilk
Directions
In a medium bowl, mix mayonnaise, blue cheese, balsamic vinegar, pepper, and garlic powder. Gradually blend in the buttermilk until the dressing has reached the desired consistency. Cover, and refrigerate until serving.
2 cups mayonnaise
1/2 pound crumbled blue cheese
1 teaspoon balsamic vinegar
1/8 teaspoon coarsely ground black pepper
1 pinch garlic powder
1/4 cup buttermilk
Directions
In a medium bowl, mix mayonnaise, blue cheese, balsamic vinegar, pepper, and garlic powder. Gradually blend in the buttermilk until the dressing has reached the desired consistency. Cover, and refrigerate until serving.
Cooking : Angel Food Cake II
Ingredients
1 cup sifted cake flour
3/4 cup confectioners' sugar
1 1/2 cups egg whites
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup white sugar
2 cups confectioners' sugar
1/4 cup butter, softened
3 tablespoons cream
1 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free. Let dry completely. Sift flour and 3/4 cup confectioners' sugar together three times; set aside.
In mixing bowl, beat egg whites and salt on high speed until foamy. Add cream of tartar, 1 teaspoon vanilla, and almond flavoring; beat until soft peaks form. Peaks should be soft enough so they bend over slightly at the tips. Gradually add 1 cup white sugar, continuing to beat until stiff peaks form. Sift about 1/4 of the flour mixture over the egg whites, and using flat spatula, quickly but gently fold into egg whites. Repeat using 1/4 of the flour mixture each time. Pour batter into clean tube pan. Gently cut through batter with knife to remove air pockets.
Bake for about 30 to 35 minutes, until an inserted wooden pick comes out clean. Invert pan onto a wire rack to cool for 1 hour.
Beat 2 cups confectioners' sugar, butter, cream, and 1 teaspoon vanilla together until smooth. Add more cream or confectioners' sugar as needed. Frost the cooled cake.
1 cup sifted cake flour
3/4 cup confectioners' sugar
1 1/2 cups egg whites
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup white sugar
2 cups confectioners' sugar
1/4 cup butter, softened
3 tablespoons cream
1 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free. Let dry completely. Sift flour and 3/4 cup confectioners' sugar together three times; set aside.
In mixing bowl, beat egg whites and salt on high speed until foamy. Add cream of tartar, 1 teaspoon vanilla, and almond flavoring; beat until soft peaks form. Peaks should be soft enough so they bend over slightly at the tips. Gradually add 1 cup white sugar, continuing to beat until stiff peaks form. Sift about 1/4 of the flour mixture over the egg whites, and using flat spatula, quickly but gently fold into egg whites. Repeat using 1/4 of the flour mixture each time. Pour batter into clean tube pan. Gently cut through batter with knife to remove air pockets.
Bake for about 30 to 35 minutes, until an inserted wooden pick comes out clean. Invert pan onto a wire rack to cool for 1 hour.
Beat 2 cups confectioners' sugar, butter, cream, and 1 teaspoon vanilla together until smooth. Add more cream or confectioners' sugar as needed. Frost the cooled cake.
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