Ingredients
1 1/2 tablespoons butter
4 skinless chicken thighs
1/2 onion, sliced
1 (15 ounce) can apricot halves, drained
1 tablespoon chili sauce
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground black pepper
Directions
Melt the butter in a skillet over medium heat and brown the chicken thighs on both sides, 5 to 8 minutes per side. Remove the chicken thighs and set aside. In the hot skillet, cook and stir the onions until softened, about 5 minutes.
Pour the apricot halves, chili sauce, brown sugar, cinnamon, cardamom, ginger, and black pepper into a blender, and pulse several times to puree. Pour the mixture into the skillet with the onions, bring to a boil, and reduce heat to a simmer. Simmer the sauce until slightly thickened, about 5 minutes. Return the chicken thighs to the sauce, and spoon sauce over the chicken. Simmer until the chicken is tender and no longer pink inside, 15 to 20 minutes. Serve chicken topped with sauce.
Sunday, July 31, 2011
Cooking : Black Bean Cigars
Ingredients
24 frozen potato rounds, thawed and mashed slightly
1 large tomato, diced
1/4 cup chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) container sour cream
2 cups shredded Colby-Jack cheese
1/2 cup picante sauce
1/2 tablespoon chili powder
1 pinch cayenne pepper
12 (8 inch) flour tortillas
Directions
Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13 inch baking dish with cooking spray.
In a large bowl, mix together the potato rounds, tomato, cilantro, black beans, sour cream, shredded cheese, picante sauce, chili powder and cayenne pepper. Spoon about 1/3 cup of the mixture into each tortilla, and roll up. Place filled tortillas seam side down in the prepared baking dish. Spray the tops of the tortilla rolls with cooking spray. Cover the dish with aluminum foil.
Bake for 15 minutes in the preheated oven, remove foil, and continue baking for another 15 minutes, or until golden. Let stand for 5 minutes to set before serving.
24 frozen potato rounds, thawed and mashed slightly
1 large tomato, diced
1/4 cup chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) container sour cream
2 cups shredded Colby-Jack cheese
1/2 cup picante sauce
1/2 tablespoon chili powder
1 pinch cayenne pepper
12 (8 inch) flour tortillas
Directions
Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13 inch baking dish with cooking spray.
In a large bowl, mix together the potato rounds, tomato, cilantro, black beans, sour cream, shredded cheese, picante sauce, chili powder and cayenne pepper. Spoon about 1/3 cup of the mixture into each tortilla, and roll up. Place filled tortillas seam side down in the prepared baking dish. Spray the tops of the tortilla rolls with cooking spray. Cover the dish with aluminum foil.
Bake for 15 minutes in the preheated oven, remove foil, and continue baking for another 15 minutes, or until golden. Let stand for 5 minutes to set before serving.
Cooking : Anise Almond Loaf
Ingredients
3/4 cup water (70 to 80 degrees F)
1/4 cup butter or margarine, softened
1/4 cup sugar
1/2 teaspoon salt
3 cups bread flour
1 teaspoon anise seed
2 teaspoons active dry yeast
1/2 cup chopped almonds
Directions
In bread machine pan, place first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose light crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add almonds.
3/4 cup water (70 to 80 degrees F)
1/4 cup butter or margarine, softened
1/4 cup sugar
1/2 teaspoon salt
3 cups bread flour
1 teaspoon anise seed
2 teaspoons active dry yeast
1/2 cup chopped almonds
Directions
In bread machine pan, place first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose light crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add almonds.
Cooking : Amazing Greek Pasta
Ingredients
1 small yellow onion, diced
1 tablespoon olive oil
5 cloves garlic, minced
1 (16 ounce) can organic Italian diced tomatoes
1 (6.5 ounce) can tomato sauce
1 tablespoon capers, chopped
15 kalamata olives, pitted and sliced
2 tablespoons balsamic vinegar
salt and pepper to taste
crushed red pepper to taste (optional)
crumbled Feta or grated Parmesan Cheese
Directions
In a skillet, cook onion in olive oil over medium high heat until tender and translucent. Stir in garlic, and cook for 1 minute. Add tomatoes, tomato sauce, capers, olives, vinegar, salt, pepper, and crushed red pepper (if using).
Reduce heat, cover, and simmer for a minimum of 30 minutes, or up to 2 hours, time permitting. Serve over pasta, fish, or chicken, and top with crumbled feta or grated Parmesan cheese. Enjoy!
1 small yellow onion, diced
1 tablespoon olive oil
5 cloves garlic, minced
1 (16 ounce) can organic Italian diced tomatoes
1 (6.5 ounce) can tomato sauce
1 tablespoon capers, chopped
15 kalamata olives, pitted and sliced
2 tablespoons balsamic vinegar
salt and pepper to taste
crushed red pepper to taste (optional)
crumbled Feta or grated Parmesan Cheese
Directions
In a skillet, cook onion in olive oil over medium high heat until tender and translucent. Stir in garlic, and cook for 1 minute. Add tomatoes, tomato sauce, capers, olives, vinegar, salt, pepper, and crushed red pepper (if using).
Reduce heat, cover, and simmer for a minimum of 30 minutes, or up to 2 hours, time permitting. Serve over pasta, fish, or chicken, and top with crumbled feta or grated Parmesan cheese. Enjoy!
Cooking : Beefy Biscuit Cups
Ingredients
1 pound ground beef
1 (14 ounce) jar spaghetti sauce
1 (10 ounce) can large refrigerated biscuits
1 cup shredded Cheddar cheese
Directions
In a skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce; cook over medium heat for 5-10 minutes or until heated through. Press biscuits onto the bottom and up the sides of greased muffin cups. Spoon 2 tablespoons meat mixture into the center of each cup. Bake at 375 degrees F for 15-17 minutes or until golden brown. Sprinkle with cheese; bake 3 minutes longer or until the cheese is melted.
1 pound ground beef
1 (14 ounce) jar spaghetti sauce
1 (10 ounce) can large refrigerated biscuits
1 cup shredded Cheddar cheese
Directions
In a skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce; cook over medium heat for 5-10 minutes or until heated through. Press biscuits onto the bottom and up the sides of greased muffin cups. Spoon 2 tablespoons meat mixture into the center of each cup. Bake at 375 degrees F for 15-17 minutes or until golden brown. Sprinkle with cheese; bake 3 minutes longer or until the cheese is melted.
Cooking : Broiled Lemon and Garlic Tiger Prawns
Ingredients
1 1/2 pounds tiger prawns, peeled and deveined
1 cup butter
1 teaspoon minced garlic
1 1/2 tablespoons lemon juice
3 tablespoons grated Parmesan cheese
Directions
Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan.
In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp.
Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.
1 1/2 pounds tiger prawns, peeled and deveined
1 cup butter
1 teaspoon minced garlic
1 1/2 tablespoons lemon juice
3 tablespoons grated Parmesan cheese
Directions
Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan.
In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp.
Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.
Cooking : Banana Split Cake IV
Ingredients
2 cups graham cracker crumbs
1/2 cup butter, melted
1 (8 ounce) package cream cheese
1/4 cup butter, softened
3 cups confectioners' sugar
1 (20 ounce) can crushed pineapple, drained
1 quart strawberries, stemmed and quartered
1 1/2 cups sugar free strawberry glaze
1 (12 ounce) container lite frozen whipped topping, thawed
1 (10 ounce) jar maraschino cherries, drained and quartered
Directions
In a medium bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom of a 9x13 inch baking pan. Chill to set.
In a large bowl, mix together the cream cheese, butter and confectioners' sugar until smooth and creamy. Spread over the chilled graham cracker crust. Arrange the sliced bananas over the cream cheese mixture. Then cover with the drained crushed pineapple. Place strawberries cut side down over the pineapple layer, then coat with the strawberry glaze. Spread the whipped topping over the strawberry layer, decorate with maraschino cherries and sprinkle with chopped nuts.
Refrigerate at least 4 hours before serving.
2 cups graham cracker crumbs
1/2 cup butter, melted
1 (8 ounce) package cream cheese
1/4 cup butter, softened
3 cups confectioners' sugar
1 (20 ounce) can crushed pineapple, drained
1 quart strawberries, stemmed and quartered
1 1/2 cups sugar free strawberry glaze
1 (12 ounce) container lite frozen whipped topping, thawed
1 (10 ounce) jar maraschino cherries, drained and quartered
Directions
In a medium bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom of a 9x13 inch baking pan. Chill to set.
In a large bowl, mix together the cream cheese, butter and confectioners' sugar until smooth and creamy. Spread over the chilled graham cracker crust. Arrange the sliced bananas over the cream cheese mixture. Then cover with the drained crushed pineapple. Place strawberries cut side down over the pineapple layer, then coat with the strawberry glaze. Spread the whipped topping over the strawberry layer, decorate with maraschino cherries and sprinkle with chopped nuts.
Refrigerate at least 4 hours before serving.
Cooking : Brown Sugar and Port Cranberry Sauce
Ingredients
1 (12 ounce) bag fresh cranberries
3/4 cup packed dark brown sugar
1 large orange, juiced and zested
9 tablespoons port wine
Directions
In a large saucepan, combine the cranberries, brown sugar, orange zest and juice, and port wine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Cool, and refrigerate overnight before serving.
1 (12 ounce) bag fresh cranberries
3/4 cup packed dark brown sugar
1 large orange, juiced and zested
9 tablespoons port wine
Directions
In a large saucepan, combine the cranberries, brown sugar, orange zest and juice, and port wine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Cool, and refrigerate overnight before serving.
Cooking : Brown Sugar Instant Oatmeal Muffins
Ingredients
Streusel Topping:
3 tablespoons all-purpose flour
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter
1 3/4 cups all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 packets instant maple and brown sugar oatmeal
1 egg, beaten
1/4 cup vegetable oil
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
Combine 3 tablespoons flour, brown sugar, and cinnamon in a small bowl. Use a pastry blender or two knives to cut in the butter until the mixture resembles coarse crumbs. Reserve.
Combine 1 3/4 cup flour, white sugar, baking powder, salt, and the instant oatmeal in a large bowl. Make a well in the center of the flour mixture; pour in the egg, milk, and oil. Stir just until moistened. Spoon batter into prepared muffin cups, filling each 2/3 full. Evenly sprinkle streusel topping over muffins.
Bake in preheated oven until toothpick inserted in center of muffin comes out clean, about 15 minutes. Cool on wire rack for 5 minutes before serving.
Streusel Topping:
3 tablespoons all-purpose flour
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter
1 3/4 cups all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 packets instant maple and brown sugar oatmeal
1 egg, beaten
1/4 cup vegetable oil
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
Combine 3 tablespoons flour, brown sugar, and cinnamon in a small bowl. Use a pastry blender or two knives to cut in the butter until the mixture resembles coarse crumbs. Reserve.
Combine 1 3/4 cup flour, white sugar, baking powder, salt, and the instant oatmeal in a large bowl. Make a well in the center of the flour mixture; pour in the egg, milk, and oil. Stir just until moistened. Spoon batter into prepared muffin cups, filling each 2/3 full. Evenly sprinkle streusel topping over muffins.
Bake in preheated oven until toothpick inserted in center of muffin comes out clean, about 15 minutes. Cool on wire rack for 5 minutes before serving.
Cooking : Aloo Gobi ki Subzi (Potatoes and Cauliflower)
Ingredients
3 tablespoons vegetable oil
1/4 teaspoon mustard seed
1 pinch asafoetida powder
1/4 teaspoon cumin seeds
1 pinch ground turmeric
1 hot green pepper, split down its length (optional)
3 roma (plum) tomatoes, chopped
2 tablespoons minced fresh ginger root
1 potato, cubed
1 head cauliflower, broken into small florets
1/2 teaspoon white sugar
salt to taste
Directions
Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).
3 tablespoons vegetable oil
1/4 teaspoon mustard seed
1 pinch asafoetida powder
1/4 teaspoon cumin seeds
1 pinch ground turmeric
1 hot green pepper, split down its length (optional)
3 roma (plum) tomatoes, chopped
2 tablespoons minced fresh ginger root
1 potato, cubed
1 head cauliflower, broken into small florets
1/2 teaspoon white sugar
salt to taste
Directions
Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).
Cooking : American Frittata
Ingredients
4 potatoes, peeled and cubed
1/2 onions, sliced
1 tablespoon vegetable oil
8 eggs, beaten
3/4 cup cubed ham
salt and pepper to taste
3/4 cup shredded Cheddar cheese
Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 5 minutes. Drain and set aside to cool. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
In a cast iron skillet, heat oil over medium heat. Add onions and cook slowly, stirring occasionally, until onions are soft.
Stir in eggs, drained potatoes, ham, salt and pepper. Cook until eggs are firm on the bottom, about 5 minutes. Top frittata with shredded cheese and place in preheated oven until cheese is melted and eggs are completely firm, about 10 minutes.
4 potatoes, peeled and cubed
1/2 onions, sliced
1 tablespoon vegetable oil
8 eggs, beaten
3/4 cup cubed ham
salt and pepper to taste
3/4 cup shredded Cheddar cheese
Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 5 minutes. Drain and set aside to cool. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
In a cast iron skillet, heat oil over medium heat. Add onions and cook slowly, stirring occasionally, until onions are soft.
Stir in eggs, drained potatoes, ham, salt and pepper. Cook until eggs are firm on the bottom, about 5 minutes. Top frittata with shredded cheese and place in preheated oven until cheese is melted and eggs are completely firm, about 10 minutes.
Cooking : Anise Seed Rolls
Ingredients
2 cups milk
2 (.25 ounce) envelopes active dry yeast
1 quart water, divided
2/3 cup shortening
1 cup white sugar
1 teaspoon salt
2 teaspoons anise seeds
8 cups all-purpose flour, or as needed
Directions
Pour the milk into a pan, and heat just until bubbles form around the edge of the pan. Remove from heat and cool to lukewarm (110 degrees F/45 degrees C).
Dissolve yeast in 1 cup lukewarm (110 degrees F/45 degrees C) water. Allow to rest 5 minutes.
Beat the shortening with the sugar, eggs, salt, and anise seeds in a large mixing bowl. Stir in the milk and yeast mixture. Gradually mix in the flour, stirring to make a soft dough (dough should not be sticky). Add more flour if needed. Cover bowl with a clean cloth, and let dough rise in a warm place until doubled in size, about 1 1/2 hours.
Lightly grease 2 baking sheets. Punch down dough, divide into two pieces, and roll out each piece into a rectangle about 1/2 inch thick. Cut dough into 8x1 inch strips. Twist each strip into a simple knot, and place on prepared baking sheet. Cover with a clean cloth, and allow to rise until doubled in size, about 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Pour 1 quart water into a pan and bring to a boil over high heat. Dip each roll quickly into the boiling water, and return to baking sheet.
Bake rolls in preheated oven until tops are golden brown, 10 to 15 minutes.
2 cups milk
2 (.25 ounce) envelopes active dry yeast
1 quart water, divided
2/3 cup shortening
1 cup white sugar
1 teaspoon salt
2 teaspoons anise seeds
8 cups all-purpose flour, or as needed
Directions
Pour the milk into a pan, and heat just until bubbles form around the edge of the pan. Remove from heat and cool to lukewarm (110 degrees F/45 degrees C).
Dissolve yeast in 1 cup lukewarm (110 degrees F/45 degrees C) water. Allow to rest 5 minutes.
Beat the shortening with the sugar, eggs, salt, and anise seeds in a large mixing bowl. Stir in the milk and yeast mixture. Gradually mix in the flour, stirring to make a soft dough (dough should not be sticky). Add more flour if needed. Cover bowl with a clean cloth, and let dough rise in a warm place until doubled in size, about 1 1/2 hours.
Lightly grease 2 baking sheets. Punch down dough, divide into two pieces, and roll out each piece into a rectangle about 1/2 inch thick. Cut dough into 8x1 inch strips. Twist each strip into a simple knot, and place on prepared baking sheet. Cover with a clean cloth, and allow to rise until doubled in size, about 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Pour 1 quart water into a pan and bring to a boil over high heat. Dip each roll quickly into the boiling water, and return to baking sheet.
Bake rolls in preheated oven until tops are golden brown, 10 to 15 minutes.
Cooking : Apple and Onion Beef Pot Roast
Ingredients
1 (3 pound) boneless beef sirloin tip roast, cut in half
1 cup water
1 teaspoon seasoned salt
1/2 teaspoon reduced sodium soy sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 large tart apple, quartered
1 large onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water
1/8 teaspoon browning sauce
Directions
In a large nonstick skillet coated with nonstick cooking spray, brown roast on all sides. Transfer to a 5-qt. slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5-6 hours or until the meat is tender.
Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over beef and onion.
1 (3 pound) boneless beef sirloin tip roast, cut in half
1 cup water
1 teaspoon seasoned salt
1/2 teaspoon reduced sodium soy sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 large tart apple, quartered
1 large onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water
1/8 teaspoon browning sauce
Directions
In a large nonstick skillet coated with nonstick cooking spray, brown roast on all sides. Transfer to a 5-qt. slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5-6 hours or until the meat is tender.
Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over beef and onion.
Cooking : Apricot Crumble
Ingredients
8 cups fresh apricots, pitted and coarsely chopped
3 tablespoons lemon juice
4 cups rolled oats
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup butter
1/4 cup water
1/2 cup heavy cream, whipped (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Toss the apricots with the lemon juice in a bowl; set aside. Combine oats, brown sugar, cinnamon, cloves, and nutmeg in a bowl. Cut in the butter with a knife or pastry blender until mixture resembles coarse crumbs. Set 2 cups of the oat mixture aside in a bowl. Mix the water into the remaining oat mixture until well blended; pat mixture into the prepared baking dish to make a crust. Spread the apricots evenly over the crust, and top with the reserved crumble mixture.
Bake in the preheated oven until the topping is lightly browned, 35 to 40 minutes. Served hot with whipped cream.
8 cups fresh apricots, pitted and coarsely chopped
3 tablespoons lemon juice
4 cups rolled oats
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup butter
1/4 cup water
1/2 cup heavy cream, whipped (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Toss the apricots with the lemon juice in a bowl; set aside. Combine oats, brown sugar, cinnamon, cloves, and nutmeg in a bowl. Cut in the butter with a knife or pastry blender until mixture resembles coarse crumbs. Set 2 cups of the oat mixture aside in a bowl. Mix the water into the remaining oat mixture until well blended; pat mixture into the prepared baking dish to make a crust. Spread the apricots evenly over the crust, and top with the reserved crumble mixture.
Bake in the preheated oven until the topping is lightly browned, 35 to 40 minutes. Served hot with whipped cream.
Cooking : Beef Tenderloin Steaks Topped with Horseradish and Dijon Mustard
Ingredients
1 tablespoon Dijon mustard
1 1/2 teaspoons horseradish
1/4 teaspoon dried basil
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried tarragon leaves
1/4 teaspoon black pepper
2 (8 ounce) beef tenderloin steaks
Salt to taste
Directions
Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.
Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.
Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done).
1 tablespoon Dijon mustard
1 1/2 teaspoons horseradish
1/4 teaspoon dried basil
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried tarragon leaves
1/4 teaspoon black pepper
2 (8 ounce) beef tenderloin steaks
Salt to taste
Directions
Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.
Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.
Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done).
Cooking : Brennan's Irish Soda Bread
Ingredients
2 tablespoons distilled white vinegar
2 cups all-purpose flour
1 tablespoon white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Stir the milk and vinegar together, and allow to stand until curdled, about 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. In a bowl, mix together the flour, sugar, baking soda, and salt.
Gradually stir the soured milk into the flour mixture until the dough just comes together, and turn the dough out onto a well-floured surface. Knead a few times, and shape into a round. Place the dough onto the prepared baking sheet. With a sharp knife, cut an X shape into the top of the dough to release steam and help the bread keep its round shape.
Bake in the preheated oven until golden brown, about 45 minutes.
2 tablespoons distilled white vinegar
2 cups all-purpose flour
1 tablespoon white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Stir the milk and vinegar together, and allow to stand until curdled, about 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. In a bowl, mix together the flour, sugar, baking soda, and salt.
Gradually stir the soured milk into the flour mixture until the dough just comes together, and turn the dough out onto a well-floured surface. Knead a few times, and shape into a round. Place the dough onto the prepared baking sheet. With a sharp knife, cut an X shape into the top of the dough to release steam and help the bread keep its round shape.
Bake in the preheated oven until golden brown, about 45 minutes.
Cooking : Apple Stuffed Chicken Breast
Ingredients
2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter
1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish
Directions
Combine apple, cheese, and bread crumbs. Set aside.
Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.
2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter
1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish
Directions
Combine apple, cheese, and bread crumbs. Set aside.
Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.
Cooking : Austin Margarita (aka Mexican Martini)
Ingredients
1/2 cup ice cubes
1 (1.5 fluid ounce) jigger silver tequila
1 (1.5 fluid ounce) jigger Cointreau
2 teaspoons Grand Marnier liqueur (optional)
2 (1.5 fluid ounce) jiggers freshly squeezed lime juice
1 (1.5 fluid ounce) jigger freshly squeezed orange juice
1 (1.5 fluid ounce) jigger freshly squeezed lemon juice
3 pimento-stuffed green olives (optional)
Directions
Place the ice cubes into a margarita glass. Pour in the tequila, Cointreau, and Grand Marnier. Pour in the lime juice, orange juice, and lemon juice to taste. Garnish with a pimento stuffed olive if desired
1/2 cup ice cubes
1 (1.5 fluid ounce) jigger silver tequila
1 (1.5 fluid ounce) jigger Cointreau
2 teaspoons Grand Marnier liqueur (optional)
2 (1.5 fluid ounce) jiggers freshly squeezed lime juice
1 (1.5 fluid ounce) jigger freshly squeezed orange juice
1 (1.5 fluid ounce) jigger freshly squeezed lemon juice
3 pimento-stuffed green olives (optional)
Directions
Place the ice cubes into a margarita glass. Pour in the tequila, Cointreau, and Grand Marnier. Pour in the lime juice, orange juice, and lemon juice to taste. Garnish with a pimento stuffed olive if desired
Cooking : Basil and Sun-dried Tomato Bread
Ingredients
2 1/4 teaspoons active dry yeast
3 cups bread flour
3 tablespoons wheat bran
1/3 cup quinoa
3 tablespoons instant powdered milk
1 tablespoon dried basil
1/3 cup chopped sun-dried tomatoes
1 teaspoon salt
1 1/4 cups water
1 cup boiling water to cover
Directions
In a small bowl, pour boiling water over sun-dried tomato halves to cover. Soak for 10 minutes, drain, and cool to room temperature. With scissors, snip into 1/4 inch pieces.
Place all ingredients into the pan of the bread machine in the order recommended by the manufacturer. Select the Basic or White Bread cycle, and Start.
2 1/4 teaspoons active dry yeast
3 cups bread flour
3 tablespoons wheat bran
1/3 cup quinoa
3 tablespoons instant powdered milk
1 tablespoon dried basil
1/3 cup chopped sun-dried tomatoes
1 teaspoon salt
1 1/4 cups water
1 cup boiling water to cover
Directions
In a small bowl, pour boiling water over sun-dried tomato halves to cover. Soak for 10 minutes, drain, and cool to room temperature. With scissors, snip into 1/4 inch pieces.
Place all ingredients into the pan of the bread machine in the order recommended by the manufacturer. Select the Basic or White Bread cycle, and Start.
Cooking : Blue Cheese Dressing
Ingredients
6 ounces blue cheese, crumbled
2 cups mayonnaise
1 cup sour cream
2 tablespoons vegetable oil
2 tablespoons vinegar
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt
1/2 teaspoon pepper
Directions
Place all ingredients in a blender; cover and process on medium speed until smooth, about 1 minute. Cover and refrigerate.
6 ounces blue cheese, crumbled
2 cups mayonnaise
1 cup sour cream
2 tablespoons vegetable oil
2 tablespoons vinegar
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt
1/2 teaspoon pepper
Directions
Place all ingredients in a blender; cover and process on medium speed until smooth, about 1 minute. Cover and refrigerate.
Cooking : Broccoli-Stuffed Lasagna Spirals
Ingredients
10 wide lasagna noodles
2 (10 ounce) packages chopped frozen broccoli, thawed and drained
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
4 green onions, chopped
2 teaspoons dried basil
1/4 teaspoon ground nutmeg
1 (32 ounce) jar Classico� Tomato and Basil Sauce
1/2 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and rinse.
In a large bowl combine broccoli, ricotta cheese, mozzarella cheese, green onions, basil and nutmeg.
Spread about 1/2 cup of the broccoli mixture along each noodle. Roll noodles to form spirals. Place in prepared dish. Spoon spaghetti sauce on and around spirals, and top with Parmesan cheese.
Bake in preheated oven for 30 minutes.
10 wide lasagna noodles
2 (10 ounce) packages chopped frozen broccoli, thawed and drained
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
4 green onions, chopped
2 teaspoons dried basil
1/4 teaspoon ground nutmeg
1 (32 ounce) jar Classico� Tomato and Basil Sauce
1/2 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and rinse.
In a large bowl combine broccoli, ricotta cheese, mozzarella cheese, green onions, basil and nutmeg.
Spread about 1/2 cup of the broccoli mixture along each noodle. Roll noodles to form spirals. Place in prepared dish. Spoon spaghetti sauce on and around spirals, and top with Parmesan cheese.
Bake in preheated oven for 30 minutes.
Cooking : Barbequed Hamburgers
Ingredients
1 pound ground beef
1/2 cup uncooked rolled oats
2/3 cup evaporated milk
2 tablespoons minced onion
1/8 teaspoon salt
1/8 teaspoon ground black pepper
4 teaspoons Worcestershire sauce
2 tablespoons vinegar
4 teaspoons granulated sugar
2/3 cup ketchup
1/4 cup chopped onion
3 tablespoons vegetable oil
Directions
In a medium bowl, mix the ground beef, oats, milk, 2 tablespoons minced onion, salt, and pepper. Let stand for a few minutes until milk is absorbed, and shape into 8 patties.
In a small bowl, thoroughly mix the Worcestershire sauce, vinegar, sugar, ketchup, and 1/4 cup chopped onion; set aside.
Heat the oil in a medium skillet over medium heat, and fry the patties until brown on both sides. Pour the sauce in with the patties, and reduce heat. Continue cooking about 15 minutes.
1 pound ground beef
1/2 cup uncooked rolled oats
2/3 cup evaporated milk
2 tablespoons minced onion
1/8 teaspoon salt
1/8 teaspoon ground black pepper
4 teaspoons Worcestershire sauce
2 tablespoons vinegar
4 teaspoons granulated sugar
2/3 cup ketchup
1/4 cup chopped onion
3 tablespoons vegetable oil
Directions
In a medium bowl, mix the ground beef, oats, milk, 2 tablespoons minced onion, salt, and pepper. Let stand for a few minutes until milk is absorbed, and shape into 8 patties.
In a small bowl, thoroughly mix the Worcestershire sauce, vinegar, sugar, ketchup, and 1/4 cup chopped onion; set aside.
Heat the oil in a medium skillet over medium heat, and fry the patties until brown on both sides. Pour the sauce in with the patties, and reduce heat. Continue cooking about 15 minutes.
Cooking : Antoinette's Strawberry Freeze
Ingredients
3/4 cup white sugar
8 ounces cream cheese, softened
1 (20 ounce) can crushed pineapple, drained
1 (10 ounce) package frozen strawberries, thawed
2 bananas, diced
1 (8 ounce) tub frozen whipped topping, thawed
Directions
In a medium bowl, cream together the sugar and cream cheese until smooth. In a separate bowl, mix together the pineapple, strawberries, bananas, and whipped topping. Fold the fruit mixture into the cream cheese mixture until evenly blended.
Spread into a 9x13 inch glass dish, or divide among several smaller serving dishes. Cover with plastic wrap, and freeze overnight.
Thaw for approximately 20 minutes before serving.
3/4 cup white sugar
8 ounces cream cheese, softened
1 (20 ounce) can crushed pineapple, drained
1 (10 ounce) package frozen strawberries, thawed
2 bananas, diced
1 (8 ounce) tub frozen whipped topping, thawed
Directions
In a medium bowl, cream together the sugar and cream cheese until smooth. In a separate bowl, mix together the pineapple, strawberries, bananas, and whipped topping. Fold the fruit mixture into the cream cheese mixture until evenly blended.
Spread into a 9x13 inch glass dish, or divide among several smaller serving dishes. Cover with plastic wrap, and freeze overnight.
Thaw for approximately 20 minutes before serving.
Cooking : Beef Burger Pie with Cheese Puff
Ingredients
2 tablespoons shortening
2 tablespoons chopped onion
1 pound ground beef
1 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons all-purpose flour
1 (16 ounce) can diced tomatoes with juice
1/2 teaspoon Worcestershire sauce
1 (15 ounce) can carrots, drained
1 (15 ounce) can cut green beans, drained
1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon mustard powder
1/2 teaspoon salt
2 tablespoons shortening
1/4 cup shredded sharp Cheddar cheese
1/2 cup milk
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons of shortening in a large skillet over medium-high heat. Add the onion and ground beef to the pan, and cook until onion is tender and beef is browned, stirring frequently and crumbling beef. Drain fat. Season with 1 teaspoon of salt and pepper, then sprinkle 3 tablespoons of flour over the top. Pour in the tomatoes and Worcestershire sauce, and stir to blend everything. Cook for a few minutes, until slightly thickened. Stir in the carrots and green beans, then transfer to a 2 quart casserole dish.
In a medium bowl, stir together 1 cup of flour, baking powder, mustard powder and 1/2 teaspoon of salt. Cut in 2 tablespoons of shortening until only small lumps remain, then stir in the cheese and milk to make a thick batter. Spoon over the top of the casserole, and spread evenly.
Bake for 25 to 30 minutes in the preheated oven, until the top of the puff is golden brown.
2 tablespoons shortening
2 tablespoons chopped onion
1 pound ground beef
1 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons all-purpose flour
1 (16 ounce) can diced tomatoes with juice
1/2 teaspoon Worcestershire sauce
1 (15 ounce) can carrots, drained
1 (15 ounce) can cut green beans, drained
1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon mustard powder
1/2 teaspoon salt
2 tablespoons shortening
1/4 cup shredded sharp Cheddar cheese
1/2 cup milk
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons of shortening in a large skillet over medium-high heat. Add the onion and ground beef to the pan, and cook until onion is tender and beef is browned, stirring frequently and crumbling beef. Drain fat. Season with 1 teaspoon of salt and pepper, then sprinkle 3 tablespoons of flour over the top. Pour in the tomatoes and Worcestershire sauce, and stir to blend everything. Cook for a few minutes, until slightly thickened. Stir in the carrots and green beans, then transfer to a 2 quart casserole dish.
In a medium bowl, stir together 1 cup of flour, baking powder, mustard powder and 1/2 teaspoon of salt. Cut in 2 tablespoons of shortening until only small lumps remain, then stir in the cheese and milk to make a thick batter. Spoon over the top of the casserole, and spread evenly.
Bake for 25 to 30 minutes in the preheated oven, until the top of the puff is golden brown.
Cooking : Baked Fish with Shrimp
Ingredients
3 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 pounds red snapper fillets
1/2 pound cooked medium shrimp, peeled and deveined
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.
Bake, uncovered, for 20 to 25 minutes.
3 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 pounds red snapper fillets
1/2 pound cooked medium shrimp, peeled and deveined
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.
Bake, uncovered, for 20 to 25 minutes.
Cooking : Apricot-Orange Glazed Carrots
Ingredients
8 medium carrots, sliced
1/2 cup dried apricots, sliced
1/2 cup orange juice
1 tablespoon butter
1 1/2 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon grated orange peel
1/8 teaspoon ground ginger
Directions
Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 9-11 minutes or until crisp-tender. Drain and set aside.
In the same pan, combine the remaining ingredients; cook and stir until lightly thickened. Return carrots to the pan; stir until glazed and heated through.
8 medium carrots, sliced
1/2 cup dried apricots, sliced
1/2 cup orange juice
1 tablespoon butter
1 1/2 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon grated orange peel
1/8 teaspoon ground ginger
Directions
Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 9-11 minutes or until crisp-tender. Drain and set aside.
In the same pan, combine the remaining ingredients; cook and stir until lightly thickened. Return carrots to the pan; stir until glazed and heated through.
Cooking : Bran Muffins III
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 cups wheat bran
1/2 teaspoon salt
1 1/4 teaspoons baking soda
6 tablespoons molasses
2 cups buttermilk
1 egg, beaten
3 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease muffin pans or line with paper cups.
In a large bowl, combine all purpose flour, whole wheat flour, wheat bran, salt and baking soda. Add molasses, buttermilk, egg and butter; stir just to moisten. Scoop batter into prepared muffin pans. Cups should be 2/3 to 3/4 full.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 cups wheat bran
1/2 teaspoon salt
1 1/4 teaspoons baking soda
6 tablespoons molasses
2 cups buttermilk
1 egg, beaten
3 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease muffin pans or line with paper cups.
In a large bowl, combine all purpose flour, whole wheat flour, wheat bran, salt and baking soda. Add molasses, buttermilk, egg and butter; stir just to moisten. Scoop batter into prepared muffin pans. Cups should be 2/3 to 3/4 full.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cooking : Brie and Walnut Tartlets
Ingredients
1/2 (17.3 ounce) package Pepperidge Farm� Puff Pastry Sheets
3/4 pound Brie cheese, well chilled and rind removed
1/3 cup walnuts, finely chopped
1 tablespoon packed brown sugar
1 tablespoon Dijon-style mustard
Directions
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F.
Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square. Cut into 36 (2 1/4-inch) squares. Gently press each square into each section of 3 (1 3/4-inch) mini muffin pans.
Cut the cheese into 36 pieces, about 1 x 1/2-inch thick. Stir the walnuts, brown sugar and mustard in a small cup. Spoon about 1/4 teaspoon of the sugar mixture on the bottom of each pastry square. Top each with a piece of cheese.
Bake the tartlets for 15 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm.
1/2 (17.3 ounce) package Pepperidge Farm� Puff Pastry Sheets
3/4 pound Brie cheese, well chilled and rind removed
1/3 cup walnuts, finely chopped
1 tablespoon packed brown sugar
1 tablespoon Dijon-style mustard
Directions
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F.
Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square. Cut into 36 (2 1/4-inch) squares. Gently press each square into each section of 3 (1 3/4-inch) mini muffin pans.
Cut the cheese into 36 pieces, about 1 x 1/2-inch thick. Stir the walnuts, brown sugar and mustard in a small cup. Spoon about 1/4 teaspoon of the sugar mixture on the bottom of each pastry square. Top each with a piece of cheese.
Bake the tartlets for 15 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm.
Cooking : Bacon Quiche Tarts
Ingredients
5 slices bacon
1 (8 ounce) package cream cheese, softened
2 tablespoons milk
1/2 cup shredded Swiss cheese
2 tablespoons chopped green onion
1 (10 ounce) can refrigerated flaky biscuit dough
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups.
Place bacon in a large, deep skillet. Cook over medium high heat until crisp and evenly brown. Drain, crumble, and set aside.
Place the cream cheese, milk, and eggs in a medium bowl, and beat until smooth with an electric mixer set on Low. Stir in Swiss cheese and green onion, and set aside.
Separate dough into 10 biscuits. Press into the bottom and sides of each muffin cup, forming 1/4 inch rims. Sprinkle half of the bacon into the bottoms of the dough-lined muffin cups. Spoon about 2 tablespoons of the cream cheese mixture into each cup.
Bake 20 to 25 minutes in the preheated oven, until filling is set and rims of the tarts are golden brown. Sprinkle with the remaining bacon, and lightly press into the filling. Remove from pan, and serve warm.
5 slices bacon
1 (8 ounce) package cream cheese, softened
2 tablespoons milk
1/2 cup shredded Swiss cheese
2 tablespoons chopped green onion
1 (10 ounce) can refrigerated flaky biscuit dough
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups.
Place bacon in a large, deep skillet. Cook over medium high heat until crisp and evenly brown. Drain, crumble, and set aside.
Place the cream cheese, milk, and eggs in a medium bowl, and beat until smooth with an electric mixer set on Low. Stir in Swiss cheese and green onion, and set aside.
Separate dough into 10 biscuits. Press into the bottom and sides of each muffin cup, forming 1/4 inch rims. Sprinkle half of the bacon into the bottoms of the dough-lined muffin cups. Spoon about 2 tablespoons of the cream cheese mixture into each cup.
Bake 20 to 25 minutes in the preheated oven, until filling is set and rims of the tarts are golden brown. Sprinkle with the remaining bacon, and lightly press into the filling. Remove from pan, and serve warm.
Cooking : Big Al's Chicken
Ingredients
1 cup vegetable oil
1/2 cup apple cider vinegar
1/4 cup egg substitute
1 teaspoon garlic powder
1 teaspoon ground paprika
1 teaspoon poultry seasoning
1 tablespoon salt
1 teaspoon black pepper
10 skinless chicken thighs
Directions
In a jar with a lid, combine the vegetable oil, apple cider vinegar, egg substitute, garlic powder, paprika, poultry seasoning, salt, and pepper. Close the lid, and shake to blend. Place chicken in a shallow glass baking dish. Pour about 3/4 of the marinade over it, and reserve the rest for basting. Cover chicken, and refrigerate 8 hours, or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and discard marinade from the dish. Cook the chicken for 10 minutes on each side, or until juices run clear. Brush reserved sauce onto chicken just before serving.
1 cup vegetable oil
1/2 cup apple cider vinegar
1/4 cup egg substitute
1 teaspoon garlic powder
1 teaspoon ground paprika
1 teaspoon poultry seasoning
1 tablespoon salt
1 teaspoon black pepper
10 skinless chicken thighs
Directions
In a jar with a lid, combine the vegetable oil, apple cider vinegar, egg substitute, garlic powder, paprika, poultry seasoning, salt, and pepper. Close the lid, and shake to blend. Place chicken in a shallow glass baking dish. Pour about 3/4 of the marinade over it, and reserve the rest for basting. Cover chicken, and refrigerate 8 hours, or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and discard marinade from the dish. Cook the chicken for 10 minutes on each side, or until juices run clear. Brush reserved sauce onto chicken just before serving.
Cooking : Basic Italian Biscotti
Ingredients
5 cups all-purpose flour
1 1/2 cups sifted confectioners' sugar
2 tablespoons baking powder
1 cup shortening
1 tablespoon vanilla extract
Directions
Sift flour and measure. Resift with sugar and baking powder onto a flat surface. Cut shortening into dry ingredients until mixture resembles coarse cornmeal.
Make a well in flour and break eggs into it. Add vanilla, and knead dough well for about 5 minutes until it is smooth, adding a little more flour if dough seems to soft and sticky.
Pinch off bits of dough about the size of an apricot, and form into desired shapes. Cookies may be baked as rings, strips, or in letters, such as S.
Place 1 inch apart on greased cookie sheet and bake in hot 450 degree F (230 degrees C) oven for 10 minutes, until golden brown. Watch carefully, because they burn easily.
5 cups all-purpose flour
1 1/2 cups sifted confectioners' sugar
2 tablespoons baking powder
1 cup shortening
1 tablespoon vanilla extract
Directions
Sift flour and measure. Resift with sugar and baking powder onto a flat surface. Cut shortening into dry ingredients until mixture resembles coarse cornmeal.
Make a well in flour and break eggs into it. Add vanilla, and knead dough well for about 5 minutes until it is smooth, adding a little more flour if dough seems to soft and sticky.
Pinch off bits of dough about the size of an apricot, and form into desired shapes. Cookies may be baked as rings, strips, or in letters, such as S.
Place 1 inch apart on greased cookie sheet and bake in hot 450 degree F (230 degrees C) oven for 10 minutes, until golden brown. Watch carefully, because they burn easily.
Cooking : Big Ray's Pork Pie
Ingredients
2 1/2 pounds lean ground pork
1/2 cup minced onion
1/2 cup water
1 cup fresh bread crumbs
2 teaspoons salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 pastry for a 9 inch double crust pie
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Crumble the ground pork into a skillet over medium-high heat. Add the onion and water. Cook, stirring frequently, until evenly browned. Remove from heat, and mix in the fresh bread crumbs. Season with salt, cinnamon, and cloves, and mix well.
Press one of the pie crusts into the bottom and up the sides of a pie plate. Fill with the pork mixture. Place the second crust over the top, and pinch the seams to seal. Poke a couple of holes in the top crust to vent steam.
Bake for 35 minutes in the preheated oven, or until crust is golden.
2 1/2 pounds lean ground pork
1/2 cup minced onion
1/2 cup water
1 cup fresh bread crumbs
2 teaspoons salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 pastry for a 9 inch double crust pie
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Crumble the ground pork into a skillet over medium-high heat. Add the onion and water. Cook, stirring frequently, until evenly browned. Remove from heat, and mix in the fresh bread crumbs. Season with salt, cinnamon, and cloves, and mix well.
Press one of the pie crusts into the bottom and up the sides of a pie plate. Fill with the pork mixture. Place the second crust over the top, and pinch the seams to seal. Poke a couple of holes in the top crust to vent steam.
Bake for 35 minutes in the preheated oven, or until crust is golden.
Cooking : Broccoli Chicken
Ingredients
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1/2 cup milk
1 (10.75 ounce) can condensed cream of broccoli soup
1 cup shredded Cheddar cheese
salt and pepper to taste
Directions
Heat oil in a large skillet over medium heat. Fry chicken breasts until cooked through, about 15 to 20 minutes.
Combine the milk and cream of broccoli soup; pour over the chicken. Reduce heat to simmer and cook for a few more minutes. Stir in Cheddar cheese until well blended, and remove from heat. Serve immediately over rice or noodles.
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1/2 cup milk
1 (10.75 ounce) can condensed cream of broccoli soup
1 cup shredded Cheddar cheese
salt and pepper to taste
Directions
Heat oil in a large skillet over medium heat. Fry chicken breasts until cooked through, about 15 to 20 minutes.
Combine the milk and cream of broccoli soup; pour over the chicken. Reduce heat to simmer and cook for a few more minutes. Stir in Cheddar cheese until well blended, and remove from heat. Serve immediately over rice or noodles.
Cooking : Beef Loaf Deluxe
Ingredients
2 tablespoons vegetable oil
4 baking potatoes, peeled, sliced 1/4 inch thick
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 onion, thinly sliced
1 pound lean ground beef
1/4 cup minced fresh parsley
1 tablespoon Worcestershire sauce
2 cloves garlic, finely chopped
1/2 cup fine dry bread crumbs
2 zucchini, thinly sliced
1 (8 ounce) can tomato sauce
salt and pepper to taste
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 15x10 inch roasting pan. Place the potatoes, green and red peppers, and onions in the pan and toss with the 2 tablespoons of vegetable oil. Bake in a preheated oven, uncovered, for 20 minutes.
Meanwhile, in a mixing bowl, combine egg, ground beef, parsley, Worcestershire sauce, garlic and bread crumbs. Mix thoroughly. Shape into a loaf about 8x4x4 inches.
When vegetables have cooked for 20 minutes, reduce heat to 350 degrees F (175 degrees C). Take roasting pan out of oven and stir in zucchini. Push the vegetables to the sides of the pan. Place the meat loaf in the center of the pan and pour the tomato sauce over the loaf and vegetables. Season with salt and pepper to taste.
Bake in a preheated oven, uncovered, for 30 minutes or until done.
2 tablespoons vegetable oil
4 baking potatoes, peeled, sliced 1/4 inch thick
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 onion, thinly sliced
1 pound lean ground beef
1/4 cup minced fresh parsley
1 tablespoon Worcestershire sauce
2 cloves garlic, finely chopped
1/2 cup fine dry bread crumbs
2 zucchini, thinly sliced
1 (8 ounce) can tomato sauce
salt and pepper to taste
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 15x10 inch roasting pan. Place the potatoes, green and red peppers, and onions in the pan and toss with the 2 tablespoons of vegetable oil. Bake in a preheated oven, uncovered, for 20 minutes.
Meanwhile, in a mixing bowl, combine egg, ground beef, parsley, Worcestershire sauce, garlic and bread crumbs. Mix thoroughly. Shape into a loaf about 8x4x4 inches.
When vegetables have cooked for 20 minutes, reduce heat to 350 degrees F (175 degrees C). Take roasting pan out of oven and stir in zucchini. Push the vegetables to the sides of the pan. Place the meat loaf in the center of the pan and pour the tomato sauce over the loaf and vegetables. Season with salt and pepper to taste.
Bake in a preheated oven, uncovered, for 30 minutes or until done.
Cooking : Boston Cream Cake
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (5 ounce) package instant vanilla pudding mix
1 (16 ounce) package prepared chocolate frosting
Directions
Make cake according to package directions, using two 8 inch round pans. allow cake to cool completely.
Mix pudding according to package directions, spread between layers.
Place chocolate icing, uncovered, in microwave for 30 seconds until thin, pour over top of cake until it runs down sides. Refrigerate for 1 hour.
1 (18.25 ounce) package yellow cake mix
1 (5 ounce) package instant vanilla pudding mix
1 (16 ounce) package prepared chocolate frosting
Directions
Make cake according to package directions, using two 8 inch round pans. allow cake to cool completely.
Mix pudding according to package directions, spread between layers.
Place chocolate icing, uncovered, in microwave for 30 seconds until thin, pour over top of cake until it runs down sides. Refrigerate for 1 hour.
Cooking : Better Than Best Fried Chicken
Ingredients
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
seasoning salt to taste
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste
oil for frying
Directions
In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately.
Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
seasoning salt to taste
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste
oil for frying
Directions
In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately.
Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.
Cooking : Apple Gouda Quesadillas
Ingredients
8 (8 inch) flour tortillas
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 green onions, chopped
2 red apples, cored and thinly sliced
2 cups shredded Gouda cheese
Directions
Preheat a grill for high heat.
Brush oil onto one side of a tortilla, and place on a plate oil side down. Spread about 1/2 tablespoon of mustard on the top side, and top with green onion, apple slices and about 1/2 cup of shredded cheese. Place a second tortilla on top, and brush the top with olive oil. Repeat with remaining ingredients, stacking the quesadillas on the plate.
Brush the grilling surface with oil, and place the quesadillas carefully on the grill. Grill for about 3 minutes, or until the bottom is crisp. Flip, and grill on the other side until crisp. Remove from the grill to serving plates and cut into quarters. Serve warm.
8 (8 inch) flour tortillas
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 green onions, chopped
2 red apples, cored and thinly sliced
2 cups shredded Gouda cheese
Directions
Preheat a grill for high heat.
Brush oil onto one side of a tortilla, and place on a plate oil side down. Spread about 1/2 tablespoon of mustard on the top side, and top with green onion, apple slices and about 1/2 cup of shredded cheese. Place a second tortilla on top, and brush the top with olive oil. Repeat with remaining ingredients, stacking the quesadillas on the plate.
Brush the grilling surface with oil, and place the quesadillas carefully on the grill. Grill for about 3 minutes, or until the bottom is crisp. Flip, and grill on the other side until crisp. Remove from the grill to serving plates and cut into quarters. Serve warm.
Cooking : Brown Rice and Chicken Casserole
Ingredients
2 (10.75 ounce) cans condensed cream of asparagus soup
10 3/4 fluid ounces milk
1 1/2 cups water
1 pound chopped cooked chicken
1 cup uncooked brown rice
2 (14.5 ounce) cans French cut green beans
1 1/2 cups shredded Cheddar cheese
1 cup chopped onion
3 cloves garlic, crushed
1 tablespoon dried parsley
1 1/2 teaspoons dried basil
1 teaspoon dried dill weed
salt and pepper to taste
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium casserole dish.
In a large bowl, mix the soup, milk, water, chicken, rice, green beans, Cheddar cheese, onion, and garlic. Season with parsley, basil, dill, salt, and pepper. Transfer to the prepared casserole dish.
Bake 1 1/2 hours in the preheated oven, until rice is tender. If water is absorbed too quickly, add more as needed.
2 (10.75 ounce) cans condensed cream of asparagus soup
10 3/4 fluid ounces milk
1 1/2 cups water
1 pound chopped cooked chicken
1 cup uncooked brown rice
2 (14.5 ounce) cans French cut green beans
1 1/2 cups shredded Cheddar cheese
1 cup chopped onion
3 cloves garlic, crushed
1 tablespoon dried parsley
1 1/2 teaspoons dried basil
1 teaspoon dried dill weed
salt and pepper to taste
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium casserole dish.
In a large bowl, mix the soup, milk, water, chicken, rice, green beans, Cheddar cheese, onion, and garlic. Season with parsley, basil, dill, salt, and pepper. Transfer to the prepared casserole dish.
Bake 1 1/2 hours in the preheated oven, until rice is tender. If water is absorbed too quickly, add more as needed.
Cooking : Blueberry Mini Muffins
Ingredients
1 cup butter, softened
2 cups sugar
1 cup buttermilk
2 teaspoons vanilla extract
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3 cups fresh or frozen blueberries
Additional sugar
Directions
In a mixing bowl, cream butter and sugar. Add eggs, buttermilk and vanilla; mix well. Combine flour, baking soda, baking powder and salt; stir into the creamed mixture just until moistened. Fold in blueberries (batter will be thick).
Fill greased or paper-lined miniature muffin cups with about a tablespoon of batter. Sprinkle with sugar if desired. Bake at 400 degrees F for 10-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
1 cup butter, softened
2 cups sugar
1 cup buttermilk
2 teaspoons vanilla extract
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3 cups fresh or frozen blueberries
Additional sugar
Directions
In a mixing bowl, cream butter and sugar. Add eggs, buttermilk and vanilla; mix well. Combine flour, baking soda, baking powder and salt; stir into the creamed mixture just until moistened. Fold in blueberries (batter will be thick).
Fill greased or paper-lined miniature muffin cups with about a tablespoon of batter. Sprinkle with sugar if desired. Bake at 400 degrees F for 10-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Cooking : Bread Pretzels
Ingredients
1 1/2 teaspoons active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
1/2 teaspoon white sugar
1/4 teaspoon salt
2 cups bread flour
1 egg, beaten
2 tablespoons kosher salt
Directions
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine yeast mixture, sugar, salt and 1 cup flour; beat well. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough is formed. Place dough in a lightly oiled bowl, cover, and let rise until doubled in volume.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a cookie sheet.
Turn dough out onto a lightly floured surface and divide into 12 pieces. Roll pieces out into long sticks and form into pretzel shape. Place pretzels on prepared baking sheet. Brush with beaten egg and sprinkle with kosher salt.
Bake in preheated oven for 12 to 15 minutes, until golden brown.
1 1/2 teaspoons active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
1/2 teaspoon white sugar
1/4 teaspoon salt
2 cups bread flour
1 egg, beaten
2 tablespoons kosher salt
Directions
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine yeast mixture, sugar, salt and 1 cup flour; beat well. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough is formed. Place dough in a lightly oiled bowl, cover, and let rise until doubled in volume.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a cookie sheet.
Turn dough out onto a lightly floured surface and divide into 12 pieces. Roll pieces out into long sticks and form into pretzel shape. Place pretzels on prepared baking sheet. Brush with beaten egg and sprinkle with kosher salt.
Bake in preheated oven for 12 to 15 minutes, until golden brown.
Saturday, July 30, 2011
Cooking : Baked Trout Fillets
Ingredients
1 pound trout fillets
1 cup sour cream
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1/2 teaspoon salt
Paprika
Directions
Place fish in a greased shallow 3-qt. baking dish. In a small bowl, combine the sour cream, Parmesan cheese, lemon juice, onion and salt; spread over fish. Sprinkle with paprika. Bake, uncovered, at 350 degrees F for 20-25 minutes or until fish flakes easily with a fork.
1 pound trout fillets
1 cup sour cream
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1/2 teaspoon salt
Paprika
Directions
Place fish in a greased shallow 3-qt. baking dish. In a small bowl, combine the sour cream, Parmesan cheese, lemon juice, onion and salt; spread over fish. Sprinkle with paprika. Bake, uncovered, at 350 degrees F for 20-25 minutes or until fish flakes easily with a fork.
Cooking : Banana Split Cake
Ingredients
1 1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 (20 ounce) can crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup PLANTERS Chopped Pecans
Directions
Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store leftover dessert in refrigerator.
1 1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 (20 ounce) can crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup PLANTERS Chopped Pecans
Directions
Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store leftover dessert in refrigerator.
Cooking : Apple Butter Ham Glaze
Ingredients
1 cup apple butter
1/2 cup orange juice
1 tablespoon dried onion flakes
1 tablespoon Worcestershire sauce
Directions
Whisk together the apple butter, orange juice, dried onion flakes, and Worcestershire sauce in a small saucepan. Simmer until slightly thickened.
1 cup apple butter
1/2 cup orange juice
1 tablespoon dried onion flakes
1 tablespoon Worcestershire sauce
Directions
Whisk together the apple butter, orange juice, dried onion flakes, and Worcestershire sauce in a small saucepan. Simmer until slightly thickened.
Cooking : Baked Chicken Wings
Ingredients
3 tablespoons olive oil
3 cloves garlic, pressed
2 teaspoons chili powder
1 teaspoon garlic powder
salt and ground black pepper to taste
10 chicken wings
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Combine the olive oil, garlic, chili powder, garlic powder, salt, and pepper in a large, resealable bag; seal and shake to combine. Add the chicken wings; reseal and shake to coat. Arrange the chicken wings on a baking sheet.
Cook the wings in the preheated oven 1 hour, or until crisp and cooked through.
3 tablespoons olive oil
3 cloves garlic, pressed
2 teaspoons chili powder
1 teaspoon garlic powder
salt and ground black pepper to taste
10 chicken wings
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Combine the olive oil, garlic, chili powder, garlic powder, salt, and pepper in a large, resealable bag; seal and shake to combine. Add the chicken wings; reseal and shake to coat. Arrange the chicken wings on a baking sheet.
Cook the wings in the preheated oven 1 hour, or until crisp and cooked through.
Cooking : Black Bean and Corn Salad
Ingredients
1 (15 ounce) can black beans, rinsed and drained
4 ounces Monterey Jack cheese, cut into 1/4-inch cubes
1 (8.75 ounce) can whole kernel corn, drained
1/4 cup sliced green onions with tops
3/4 cup thinly sliced celery
1 small sweet red pepper, diced
3/4 cup picante sauce
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1 garlic clove, minced
Directions
Combine all ingredients in a large bowl; mix well. Cover and chill several hours or overnight.
1 (15 ounce) can black beans, rinsed and drained
4 ounces Monterey Jack cheese, cut into 1/4-inch cubes
1 (8.75 ounce) can whole kernel corn, drained
1/4 cup sliced green onions with tops
3/4 cup thinly sliced celery
1 small sweet red pepper, diced
3/4 cup picante sauce
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1 garlic clove, minced
Directions
Combine all ingredients in a large bowl; mix well. Cover and chill several hours or overnight.
Cooking : Authentic Kicked-Up Syrian Hummus
Ingredients
5 unpeeled garlic cloves
1 tablespoon extra-virgin olive oil
1 (15 ounce) can garbanzo beans, drained
1/2 cup tahini
1/3 cup fresh lemon juice
1 teaspoon ground cumin
1 teaspoon salt
1 tablespoon extra-virgin olive oil
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place unpeeled garlic cloves in the middle of a large square of aluminum foil. Drizzle cloves with 1 tablespoon of olive oil; wrap in foil. Roast in preheated oven for 10 to 15 minutes until golden brown. Remove from the oven, and allow to cool. When slightly cooled, squeeze roasted garlic out of peels.
Combine roasted garlic, garbanzo beans, tahini, lemon juice, cumin, salt, and the remaining 1 tablespoon olive oil in the work bowl of a food processor. Process until very creamy.
5 unpeeled garlic cloves
1 tablespoon extra-virgin olive oil
1 (15 ounce) can garbanzo beans, drained
1/2 cup tahini
1/3 cup fresh lemon juice
1 teaspoon ground cumin
1 teaspoon salt
1 tablespoon extra-virgin olive oil
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place unpeeled garlic cloves in the middle of a large square of aluminum foil. Drizzle cloves with 1 tablespoon of olive oil; wrap in foil. Roast in preheated oven for 10 to 15 minutes until golden brown. Remove from the oven, and allow to cool. When slightly cooled, squeeze roasted garlic out of peels.
Combine roasted garlic, garbanzo beans, tahini, lemon juice, cumin, salt, and the remaining 1 tablespoon olive oil in the work bowl of a food processor. Process until very creamy.
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 : All-Star Apple Pie
Ingredients
1 (21 ounce) can apple pie filling
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1 (9 inch) pastry shell, baked
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons cold butter or margarine
1/4 cup chopped pecans or walnuts
1/4 cup quick-cooking oats
2 tablespoons flaked coconut
Directions
In a bowl, combine pie filling, lemon juice and cinnamon; spoon into pastry shell. In another bowl, combine the flour and brown sugar; cut in butter until the mixture resembles coarse crumbs. Stir in nuts, oats and coconut; sprinkle over pie filling. Bake at 400 degrees F for 12-15 minutes or until topping is golden brown, covering edge of pastry with foil to prevent overbrowning if needed. Cool on a wire rack before cutting.
1 (21 ounce) can apple pie filling
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1 (9 inch) pastry shell, baked
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons cold butter or margarine
1/4 cup chopped pecans or walnuts
1/4 cup quick-cooking oats
2 tablespoons flaked coconut
Directions
In a bowl, combine pie filling, lemon juice and cinnamon; spoon into pastry shell. In another bowl, combine the flour and brown sugar; cut in butter until the mixture resembles coarse crumbs. Stir in nuts, oats and coconut; sprinkle over pie filling. Bake at 400 degrees F for 12-15 minutes or until topping is golden brown, covering edge of pastry with foil to prevent overbrowning if needed. Cool on a wire rack before cutting.
Cooking : Black Bean Nacho Bake
Ingredients
1 (7 ounce) package shell or elbow macaroni, cooked and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can condensed nacho cheese soup, undiluted
1/3 cup milk
1/2 cup crushed tortilla chips
1/2 cup shredded Cheddar cheese
Directions
In a bowl, combine macaroni and beans. Combine soup and milk; stir into macaroni mixture. Transfer to a greased 8-in. square baking dish. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with tortilla chips and cheese. Bake 5-10 minutes longer or until cheese is melted.
1 (7 ounce) package shell or elbow macaroni, cooked and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can condensed nacho cheese soup, undiluted
1/3 cup milk
1/2 cup crushed tortilla chips
1/2 cup shredded Cheddar cheese
Directions
In a bowl, combine macaroni and beans. Combine soup and milk; stir into macaroni mixture. Transfer to a greased 8-in. square baking dish. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with tortilla chips and cheese. Bake 5-10 minutes longer or until cheese is melted.
Cooking : Brown Sugar and Honey Limeade
Ingredients
1 3/4 cups freshly squeezed lime juice and pulp
10 cups cool water
1/2 cup honey, warmed
1/2 cup brown sugar
2 limes, sliced
Directions
Combine the lime juice and water in a pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve.
1 3/4 cups freshly squeezed lime juice and pulp
10 cups cool water
1/2 cup honey, warmed
1/2 cup brown sugar
2 limes, sliced
Directions
Combine the lime juice and water in a pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve.
Cooking : Applesauce Raisin Bars
Ingredients
1/4 cup shortening
2/3 cup brown sugar
1 cup applesauce
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 cup raisins
3 tablespoons butter
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a medium bowl, cream together shortening and brown sugar until smooth. Blend in the applesauce and egg. Combine the flour, baking soda, salt and pumpkin pie spice, stir into the applesauce mixture. Fold in raisins. Spread the batter evenly in to the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, until firm. To make frosting: Heat butter in a small saucepan until melted and golden brown. Blend in the confectioners' sugar and vanilla. Gradually stir in the milk until icing is smooth and spreadable. Spread over cooled bars before cutting into squares.
1/4 cup shortening
2/3 cup brown sugar
1 cup applesauce
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 cup raisins
3 tablespoons butter
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a medium bowl, cream together shortening and brown sugar until smooth. Blend in the applesauce and egg. Combine the flour, baking soda, salt and pumpkin pie spice, stir into the applesauce mixture. Fold in raisins. Spread the batter evenly in to the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, until firm. To make frosting: Heat butter in a small saucepan until melted and golden brown. Blend in the confectioners' sugar and vanilla. Gradually stir in the milk until icing is smooth and spreadable. Spread over cooled bars before cutting into squares.
Cooking : Bekki's Mexican Egg Rolls
Ingredients
2 tablespoons vegetable oil
1 pound ground beef
1 large onion, chopped
5 cloves garlic, minced
1 red bell pepper, chopped
1 (1 ounce) package taco seasoning
1 (8 ounce) jar taco sauce
4 (16 ounce) packages egg roll wrappers
1 (1 pound) loaf processed cheese food (i.e. Velveeta�), cut into 1/4 inch thick slices
2 egg whites, lightly beaten
2 quarts canola oil
Directions
Place the vegetable oil and ground beef into a large skillet; cook over medium-high heat until the meat is evenly browned and no longer pink. Reduce the heat to medium. Mix in the onion, garlic, and bell pepper; cook until the vegetables are softened, about 5 minutes. Stir in the taco seasoning and taco sauce. Continue to cook and stir the mixture until the sauce begins to bubble, about 5 minutes more.
Working on a clean, flat surface, place 1 egg roll wrapper with a corner facing you. Place 1 tablespoon of the meat mixture in the center of the wrapper and top with a slice of cheese. Fold the corner closest to you over the meat mixture and roll the wrapper over the mixture 1-1/2 times. Fold in the two opposite side corners and continue rolling the wrapper so it covers these corners, tucking them in. Dip two fingers in the egg whites and brush the remaining corner, pressing it to seal. Repeat these steps with a second egg roll wrapper. Let the egg roll rest briefly so the egg white dries and holds the last corner in place.
If the egg rolls will not be served right away, preheat oven to 325 degrees F (165 degrees C). Line a heat-proof dish with paper towels.
Pour the canola oil into a large wok set over medium-high heat. When the oil begins to shimmer, carefully slip two to three egg rolls into the wok. Cook until the wrappers turn golden brown and bubble slightly, 30 seconds to 1 minute. Use a slotted spoon or strainer to remove from the wok. Place the egg rolls in the prepared dish and put the dish in the heated oven, making sure to remove it after 15 minute or lower the temperature. Continue cooking the remaining egg rolls.
2 tablespoons vegetable oil
1 pound ground beef
1 large onion, chopped
5 cloves garlic, minced
1 red bell pepper, chopped
1 (1 ounce) package taco seasoning
1 (8 ounce) jar taco sauce
4 (16 ounce) packages egg roll wrappers
1 (1 pound) loaf processed cheese food (i.e. Velveeta�), cut into 1/4 inch thick slices
2 egg whites, lightly beaten
2 quarts canola oil
Directions
Place the vegetable oil and ground beef into a large skillet; cook over medium-high heat until the meat is evenly browned and no longer pink. Reduce the heat to medium. Mix in the onion, garlic, and bell pepper; cook until the vegetables are softened, about 5 minutes. Stir in the taco seasoning and taco sauce. Continue to cook and stir the mixture until the sauce begins to bubble, about 5 minutes more.
Working on a clean, flat surface, place 1 egg roll wrapper with a corner facing you. Place 1 tablespoon of the meat mixture in the center of the wrapper and top with a slice of cheese. Fold the corner closest to you over the meat mixture and roll the wrapper over the mixture 1-1/2 times. Fold in the two opposite side corners and continue rolling the wrapper so it covers these corners, tucking them in. Dip two fingers in the egg whites and brush the remaining corner, pressing it to seal. Repeat these steps with a second egg roll wrapper. Let the egg roll rest briefly so the egg white dries and holds the last corner in place.
If the egg rolls will not be served right away, preheat oven to 325 degrees F (165 degrees C). Line a heat-proof dish with paper towels.
Pour the canola oil into a large wok set over medium-high heat. When the oil begins to shimmer, carefully slip two to three egg rolls into the wok. Cook until the wrappers turn golden brown and bubble slightly, 30 seconds to 1 minute. Use a slotted spoon or strainer to remove from the wok. Place the egg rolls in the prepared dish and put the dish in the heated oven, making sure to remove it after 15 minute or lower the temperature. Continue cooking the remaining egg rolls.
Cooking : All Day Apple Butter
Ingredients
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Directions
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
Cover and cook on high 1 hour.
Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
Spoon the mixture into sterile containers, cover and refrigerate or freeze.
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Directions
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
Cover and cook on high 1 hour.
Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
Spoon the mixture into sterile containers, cover and refrigerate or freeze.
Cooking : Blueberry 'S' Pie
Ingredients
1 cup butter
1 cup all-purpose flour
1 cup brown sugar
1 1/2 cups quick cooking oats
1/2 teaspoon salt
1 (15 ounce) can sweetened blueberries, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter and brown sugar. Stir in flour, salt and oats. Mix until well combined.
Pat 2/3 of the mixture into an ungreased 9 inch pie pan to form the bottom crust. Spread blueberries evenly into crust. Pat the remaining oat mixture onto top of blueberries.
Bake in preheated oven for 40 to 50 minutes.
1 cup butter
1 cup all-purpose flour
1 cup brown sugar
1 1/2 cups quick cooking oats
1/2 teaspoon salt
1 (15 ounce) can sweetened blueberries, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter and brown sugar. Stir in flour, salt and oats. Mix until well combined.
Pat 2/3 of the mixture into an ungreased 9 inch pie pan to form the bottom crust. Spread blueberries evenly into crust. Pat the remaining oat mixture onto top of blueberries.
Bake in preheated oven for 40 to 50 minutes.
Cooking : Brown Sugar and Honey Limeade
Ingredients
1 3/4 cups freshly squeezed lime juice and pulp
10 cups cool water
1/2 cup honey, warmed
1/2 cup brown sugar
2 limes, sliced
Directions
Combine the lime juice and water in a pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve.
1 3/4 cups freshly squeezed lime juice and pulp
10 cups cool water
1/2 cup honey, warmed
1/2 cup brown sugar
2 limes, sliced
Directions
Combine the lime juice and water in a pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve.
Cooking : Barbecue Chicken Wings
Ingredients
3 pounds whole chicken wings
2 cups ketchup
1/2 cup honey
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon paprika
4 garlic cloves, minced
1 1/2 teaspoons curry powder
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
Directions
Cut chicken wings into three sections; discard wing tips. Place wings in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until juices run clear.
In a bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-qt. slow cooker. Drain chicken wings; add to slow cooker. Drizzle with remaining sauce. Cover and cook on low for 1 hour, basting occasionally.
3 pounds whole chicken wings
2 cups ketchup
1/2 cup honey
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon paprika
4 garlic cloves, minced
1 1/2 teaspoons curry powder
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
Directions
Cut chicken wings into three sections; discard wing tips. Place wings in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until juices run clear.
In a bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-qt. slow cooker. Drain chicken wings; add to slow cooker. Drizzle with remaining sauce. Cover and cook on low for 1 hour, basting occasionally.
Cooking : Broccoli With Lemon Almond Butter
Ingredients
1 head fresh broccoli, cut into florets
1/4 cup butter, melted
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup blanched slivered almonds
Directions
Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.
In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.
1 head fresh broccoli, cut into florets
1/4 cup butter, melted
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup blanched slivered almonds
Directions
Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.
In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.
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 : Applesauce Raisin Cookies II
Ingredients
3/4 cup shortening
1 cup packed brown sugar
1/2 cup applesauce
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup chopped raisins
1/2 cup chopped walnuts
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, mix together the shortening, brown sugar, applesauce and egg until smooth, Combine the flour, baking soda, salt, cinnamon and cloves; stir into the applesauce mixture. Drop dough by rounded teaspoons onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
3/4 cup shortening
1 cup packed brown sugar
1/2 cup applesauce
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup chopped raisins
1/2 cup chopped walnuts
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, mix together the shortening, brown sugar, applesauce and egg until smooth, Combine the flour, baking soda, salt, cinnamon and cloves; stir into the applesauce mixture. Drop dough by rounded teaspoons onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Cooking : Bourbon Glaze
Ingredients
1 cup bourbon whiskey
1/2 cup brown sugar
1 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup white vinegar
1 tablespoon lemon juice
1/2 teaspoon minced garlic
1 pinch dry mustard
salt and pepper to taste
Directions
In a medium bowl, combine bourbon, brown sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, and mustard. Season with salt and pepper to taste.
Use to baste meat, especially chicken or salmon, while cooking.
1 cup bourbon whiskey
1/2 cup brown sugar
1 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup white vinegar
1 tablespoon lemon juice
1/2 teaspoon minced garlic
1 pinch dry mustard
salt and pepper to taste
Directions
In a medium bowl, combine bourbon, brown sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, and mustard. Season with salt and pepper to taste.
Use to baste meat, especially chicken or salmon, while cooking.
Cooking : Best-Ever Cornbread-Sausage Stuffing
Ingredients
1 (8.5 ounce) package corn bread mix
10 slices firm white bread
1 pound bulk spicy pork sausage
2 cups sliced celery
1 large onion, chopped
2 teaspoons dried sage
1/4 cup melted butter
1 (14 ounce) can chicken broth
2 eggs
Directions
The day before you want to make the stuffing, bake the corn bread mix according to package directions, remove it from the pan, cover lightly with a cloth, and leave it to dry overnight. Tear the bread into pieces and leave it out overnight to dry.
About 1/2 hour before serving, preheat an oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.
Place the sausage into a skillet over medium heat, and cook and stir the sausage, breaking it up as it cooks, until the meat is browned, 8 to 10 minutes. Stir in the celery and onion, and cook until the onion is translucent, stirring occasionally, about 8 minutes. Stir in the sage.
Tear up and crumble the corn bread into a large bowl. Break the bread apart into 1/2-inch pieces, and lightly mix it with the corn bread. Pour in the melted butter, stir to combine, and lightly mix in the sausage mixture.
Whisk the chicken broth with the eggs, and stir into the corn bread mixture. Place the stuffing into the prepared baking dish, cover with foil, and bake in the preheated oven until the stuffing is cooked through and hot, about 30 minutes. Uncover the dish and return to the oven to bake until the top is lightly browned, about 10 more minutes.
1 (8.5 ounce) package corn bread mix
10 slices firm white bread
1 pound bulk spicy pork sausage
2 cups sliced celery
1 large onion, chopped
2 teaspoons dried sage
1/4 cup melted butter
1 (14 ounce) can chicken broth
2 eggs
Directions
The day before you want to make the stuffing, bake the corn bread mix according to package directions, remove it from the pan, cover lightly with a cloth, and leave it to dry overnight. Tear the bread into pieces and leave it out overnight to dry.
About 1/2 hour before serving, preheat an oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.
Place the sausage into a skillet over medium heat, and cook and stir the sausage, breaking it up as it cooks, until the meat is browned, 8 to 10 minutes. Stir in the celery and onion, and cook until the onion is translucent, stirring occasionally, about 8 minutes. Stir in the sage.
Tear up and crumble the corn bread into a large bowl. Break the bread apart into 1/2-inch pieces, and lightly mix it with the corn bread. Pour in the melted butter, stir to combine, and lightly mix in the sausage mixture.
Whisk the chicken broth with the eggs, and stir into the corn bread mixture. Place the stuffing into the prepared baking dish, cover with foil, and bake in the preheated oven until the stuffing is cooked through and hot, about 30 minutes. Uncover the dish and return to the oven to bake until the top is lightly browned, about 10 more minutes.
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 Orange Swirly Goodness
Ingredients
2 frozen bananas, peeled and cut into chunks
1 orange - peeled, segmented, and seeded
1 (8 ounce) container raspberry yogurt
1 1/2 tablespoons honey
1/2 teaspoon ground nutmeg
Directions
In a blender, blend the bananas, orange, raspberry yogurt, honey, and nutmeg until smooth.
2 frozen bananas, peeled and cut into chunks
1 orange - peeled, segmented, and seeded
1 (8 ounce) container raspberry yogurt
1 1/2 tablespoons honey
1/2 teaspoon ground nutmeg
Directions
In a blender, blend the bananas, orange, raspberry yogurt, honey, and nutmeg until smooth.
Cooking : Alligator Chili
Ingredients
1 tablespoon olive oil
1 green bell pepper, diced
1 sweet onion, diced
2 pounds ground alligator meat
1 (28 ounce) can crushed tomatoes
1 (32 ounce) bottle tomato-vegetable juice cocktail (such as V8�)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 tablespoon chipotle chile in adobo sauce, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
1 teaspoon celery salt
1/2 teaspoon ground ginger
salt and pepper to taste
1 dash hot sauce, or to taste
Directions
Heat the olive oil in a large skillet over medium heat. Stir in the green bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high heat and stir in the ground alligator. Cook and stir until the meat is crumbly, and evenly browned. Drain and discard any excess grease. Stir in the crushed tomatoes, tomato-vegetable juice cocktail, black beans, kidney beans, and chipotle chile. Season with chili powder, cumin, cinnamon, smoked paprika, celery salt, ground ginger, salt, and pepper. Reduce heat to low; cover and simmer for 2 to 3 hours, stirring in water if the chili becomes too thick. Serve with hot sauce.
1 tablespoon olive oil
1 green bell pepper, diced
1 sweet onion, diced
2 pounds ground alligator meat
1 (28 ounce) can crushed tomatoes
1 (32 ounce) bottle tomato-vegetable juice cocktail (such as V8�)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 tablespoon chipotle chile in adobo sauce, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
1 teaspoon celery salt
1/2 teaspoon ground ginger
salt and pepper to taste
1 dash hot sauce, or to taste
Directions
Heat the olive oil in a large skillet over medium heat. Stir in the green bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high heat and stir in the ground alligator. Cook and stir until the meat is crumbly, and evenly browned. Drain and discard any excess grease. Stir in the crushed tomatoes, tomato-vegetable juice cocktail, black beans, kidney beans, and chipotle chile. Season with chili powder, cumin, cinnamon, smoked paprika, celery salt, ground ginger, salt, and pepper. Reduce heat to low; cover and simmer for 2 to 3 hours, stirring in water if the chili becomes too thick. Serve with hot sauce.
Cooking : Banana Cream Cheese Pie
Ingredients
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 cup mashed ripe bananas
1 teaspoon lemon juice
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) graham cracker crust
STRAWBERRY TOPPING:
2 tablespoons white sugar
1 teaspoon cornstarch
1 1/4 cups sliced fresh strawberries
5 drops red food coloring (optional)
Directions
In a bowl, beat cream cheese and sugar until smooth. Combine bananas and lemon juice; add to cream cheese mixture. Fold in whipped topping. Pour into crust. Cover and refrigerate for 1 hour or until set.
In a saucepan, combine sugar and cornstarch. Stir in strawberries and food coloring if desired. Let stand for 5 minutes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Cool. Drizzle some over pie. Cut into wedges; serve with remaining topping.
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 cup mashed ripe bananas
1 teaspoon lemon juice
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) graham cracker crust
STRAWBERRY TOPPING:
2 tablespoons white sugar
1 teaspoon cornstarch
1 1/4 cups sliced fresh strawberries
5 drops red food coloring (optional)
Directions
In a bowl, beat cream cheese and sugar until smooth. Combine bananas and lemon juice; add to cream cheese mixture. Fold in whipped topping. Pour into crust. Cover and refrigerate for 1 hour or until set.
In a saucepan, combine sugar and cornstarch. Stir in strawberries and food coloring if desired. Let stand for 5 minutes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Cool. Drizzle some over pie. Cut into wedges; serve with remaining topping.
Cooking : Black Bottom Pie IV
Ingredients
30 gingersnaps, crushed
1/2 cup butter, softened
3/4 cup white sugar
1 3/4 teaspoons cornstarch
1/8 teaspoon salt
4 egg yolks, beaten
2 cups milk
1 1/2 (1 ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
1 tablespoon unflavored gelatin
1/4 cup cold water
2 tablespoons dark rum
4 egg whites
1/4 teaspoon cream of tartar
1 cup heavy cream
1/4 cup grated semisweet chocolate
Directions
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch pie pan.
In a medium bowl, mix together cookie crumbs and softened butter. Press firmly into pie pan. Bake in preheated oven for 10 minutes. Allow to cool completely.
In a medium bowl, whisk together sugar, cornstarch, salt, and egg yolks. Bring milk to a simmer in top of a double boiler. Slowly whisk 1/2 cup of milk into egg yolk mixture, then gradually whisk egg yolk mixture into remaining 1 1/2 cups milk. Continue to cook over low heat, stirring constantly, until mixture is thick enough to coat back of spoon. Remove from heat.
Transfer 1 1/4 cups of hot egg yolk mixture to a small bowl and add unsweetened chocolate. Stir until chocolate is melted. Allow to cool slightly, then mix in vanilla extract. Pour chocolate mixture into cooled pie crust. Place in refrigerator.
Combine gelatin with cold water and set aside to soften 5 minutes. Add to remaining egg yolk mixture, stirring well. Allow to cool, then stir in rum.
In a large glass or metal bowl, combine egg whites and cream of tartar. Beat until stiff peaks form. Fold into cooled gelatin mixture. Spoon over chocolate layer.
In a medium bowl, whip cream until soft peaks form. Spread over top of pie. Sprinkle with grated chocolate. Chill at least 1 hour before serving.
30 gingersnaps, crushed
1/2 cup butter, softened
3/4 cup white sugar
1 3/4 teaspoons cornstarch
1/8 teaspoon salt
4 egg yolks, beaten
2 cups milk
1 1/2 (1 ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
1 tablespoon unflavored gelatin
1/4 cup cold water
2 tablespoons dark rum
4 egg whites
1/4 teaspoon cream of tartar
1 cup heavy cream
1/4 cup grated semisweet chocolate
Directions
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch pie pan.
In a medium bowl, mix together cookie crumbs and softened butter. Press firmly into pie pan. Bake in preheated oven for 10 minutes. Allow to cool completely.
In a medium bowl, whisk together sugar, cornstarch, salt, and egg yolks. Bring milk to a simmer in top of a double boiler. Slowly whisk 1/2 cup of milk into egg yolk mixture, then gradually whisk egg yolk mixture into remaining 1 1/2 cups milk. Continue to cook over low heat, stirring constantly, until mixture is thick enough to coat back of spoon. Remove from heat.
Transfer 1 1/4 cups of hot egg yolk mixture to a small bowl and add unsweetened chocolate. Stir until chocolate is melted. Allow to cool slightly, then mix in vanilla extract. Pour chocolate mixture into cooled pie crust. Place in refrigerator.
Combine gelatin with cold water and set aside to soften 5 minutes. Add to remaining egg yolk mixture, stirring well. Allow to cool, then stir in rum.
In a large glass or metal bowl, combine egg whites and cream of tartar. Beat until stiff peaks form. Fold into cooled gelatin mixture. Spoon over chocolate layer.
In a medium bowl, whip cream until soft peaks form. Spread over top of pie. Sprinkle with grated chocolate. Chill at least 1 hour before serving.
Cooking : Applesauce Doughnuts
Ingredients
2 quarts oil for deep frying
3/4 cup white sugar
2 tablespoons butter, softened
3/4 cup applesauce
4 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground mace
1/2 teaspoon ground cinnamon
1/2 cup buttermilk
1/4 cup confectioners' sugar for dusting
Directions
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
In a large bowl, beat together white sugar, butter, eggs and applesauce. In a separate bowl, stir together flour baking powder, salt, baking soda, mace and cinnamon. Stir flour mixture into the egg mixture alternately with the buttermilk. Mix until a stiff dough is formed.
Turn dough out onto a lightly floured surface. Roll into a 3/4 to 1 inch thick sheet. Make sure to roll the dough to an even thickness. Cut out doughnuts with a doughnut cutter.
Carefully slide doughnuts into hot oil. Turn doughnuts as soon as they rise to the surface. Fry until golden brown on both sides. Drain on paper towels and dust with confectioners' sugar. Serve hot.
2 quarts oil for deep frying
3/4 cup white sugar
2 tablespoons butter, softened
3/4 cup applesauce
4 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground mace
1/2 teaspoon ground cinnamon
1/2 cup buttermilk
1/4 cup confectioners' sugar for dusting
Directions
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
In a large bowl, beat together white sugar, butter, eggs and applesauce. In a separate bowl, stir together flour baking powder, salt, baking soda, mace and cinnamon. Stir flour mixture into the egg mixture alternately with the buttermilk. Mix until a stiff dough is formed.
Turn dough out onto a lightly floured surface. Roll into a 3/4 to 1 inch thick sheet. Make sure to roll the dough to an even thickness. Cut out doughnuts with a doughnut cutter.
Carefully slide doughnuts into hot oil. Turn doughnuts as soon as they rise to the surface. Fry until golden brown on both sides. Drain on paper towels and dust with confectioners' sugar. Serve hot.
Cooking : Apple Pumpkin Muffins
Ingredients
2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup canned or cooked pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 teaspoons cold butter or margarine
Directions
In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup canned or cooked pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 teaspoons cold butter or margarine
Directions
In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
Cooking : Blueberry Shortbread Cheesecake
Ingredients
3/4 cup unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 pint sour cream
1 teaspoon vanilla extract
zest from 1 lemon
1 quart blueberries
1 cup white sugar
3 tablespoons cornstarch
Directions
Preheat oven to 350 degrees F (175 degrees C). Combine the butter, flour, sugar, and salt in a food processor. Process until mixture begins to form small lumps; press into the bottom of a 2-quart baking dish.
Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat to 325 degrees F (165 degrees C).
Beat the cream cheese and 1 cup of sugar in a bowl until soft and creamy. Stir in the eggs one at a time, until smooth. Gradually stir in the sour cream, vanilla, and lemon zest. Pour the mixture over the crust.
Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining the blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Allow mixture to cool.
Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight.
3/4 cup unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 pint sour cream
1 teaspoon vanilla extract
zest from 1 lemon
1 quart blueberries
1 cup white sugar
3 tablespoons cornstarch
Directions
Preheat oven to 350 degrees F (175 degrees C). Combine the butter, flour, sugar, and salt in a food processor. Process until mixture begins to form small lumps; press into the bottom of a 2-quart baking dish.
Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat to 325 degrees F (165 degrees C).
Beat the cream cheese and 1 cup of sugar in a bowl until soft and creamy. Stir in the eggs one at a time, until smooth. Gradually stir in the sour cream, vanilla, and lemon zest. Pour the mixture over the crust.
Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining the blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Allow mixture to cool.
Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight.
Cooking : Apple Cabbage Slaw
Ingredients
6 cups shredded cabbage
3 medium red apples, chopped
1 (5 ounce) can evaporated milk
1/4 cup lemon juice
2 tablespoons sugar
2 teaspoons grated onion
1 teaspoon celery seed
1/2 teaspoon salt
Dash pepper
Directions
In a large bowl, toss the cabbage and apples. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Refrigerate until serving.
6 cups shredded cabbage
3 medium red apples, chopped
1 (5 ounce) can evaporated milk
1/4 cup lemon juice
2 tablespoons sugar
2 teaspoons grated onion
1 teaspoon celery seed
1/2 teaspoon salt
Dash pepper
Directions
In a large bowl, toss the cabbage and apples. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Refrigerate until serving.
Cooking : Apple Sticky Buns
Ingredients
3 1/4 cups all-purpose flour
2 (.25 ounce) packages active dry yeast
1/4 cup sugar
1 teaspoon salt
3/4 cup milk
1/4 cup water
1/4 cup butter, cubed
1 1/2 cups finely chopped peeled apple
1 cup packed brown sugar
3/4 cup butter, cubed
3/4 cup chopped walnuts or pecans
1 tablespoon water
1 tablespoon corn syrup
1 teaspoon ground cinnamon
Directions
In a large mixing bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a saucepan, heat the milk, water and butter to 120 degrees F to 130 degrees F. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in remaining flour and apples. Do not knead. Cover and let rise in a warm place for 30 minutes.
Meanwhile in a saucepan, combine the topping ingredients. Bring to a boil, stirring until blended. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish. Stir dough down. Spoon walnut-size pieces of dough over nut mixture. Cover and let rise for 30 minutes.
Bake at 375 degrees F for 30-35 minutes or until golden brown. Let stand for 1 minute before inverting onto a large serving platter.
3 1/4 cups all-purpose flour
2 (.25 ounce) packages active dry yeast
1/4 cup sugar
1 teaspoon salt
3/4 cup milk
1/4 cup water
1/4 cup butter, cubed
1 1/2 cups finely chopped peeled apple
1 cup packed brown sugar
3/4 cup butter, cubed
3/4 cup chopped walnuts or pecans
1 tablespoon water
1 tablespoon corn syrup
1 teaspoon ground cinnamon
Directions
In a large mixing bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a saucepan, heat the milk, water and butter to 120 degrees F to 130 degrees F. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in remaining flour and apples. Do not knead. Cover and let rise in a warm place for 30 minutes.
Meanwhile in a saucepan, combine the topping ingredients. Bring to a boil, stirring until blended. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish. Stir dough down. Spoon walnut-size pieces of dough over nut mixture. Cover and let rise for 30 minutes.
Bake at 375 degrees F for 30-35 minutes or until golden brown. Let stand for 1 minute before inverting onto a large serving platter.
Cooking : Bacon Tomato Chowder
Ingredients
3 bacon strips, diced
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 dash ground nutmeg
1 (14.5 ounce) can chicken broth
3/4 cup canned diced tomatoes, with juices
2/3 cup half-and-half cream
Directions
In a saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Discard drippings. In same pan, melt butter. Stir in flour and nutmeg until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in tomatoes; heat through. Reduce heat; stir in tomatoes; heat through. Reduce heat; stir in cream. Heat through (do not boil). Add bacon.
3 bacon strips, diced
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 dash ground nutmeg
1 (14.5 ounce) can chicken broth
3/4 cup canned diced tomatoes, with juices
2/3 cup half-and-half cream
Directions
In a saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Discard drippings. In same pan, melt butter. Stir in flour and nutmeg until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in tomatoes; heat through. Reduce heat; stir in tomatoes; heat through. Reduce heat; stir in cream. Heat through (do not boil). Add bacon.
Cooking : Butter Pound Cake
Ingredients
1 cup butter
3 cups white sugar
3 cups all-purpose flour
1 pint heavy whipping cream
1 tablespoon vanilla extract
2 teaspoons lemon extract
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.
Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.
Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.
1 cup butter
3 cups white sugar
3 cups all-purpose flour
1 pint heavy whipping cream
1 tablespoon vanilla extract
2 teaspoons lemon extract
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.
Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.
Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.
Cooking : Blue Cheese and Dried Cranberry Tossed Salad
Ingredients
4 hearts of romaine lettuce, chopped
1/2 English cucumber, sliced
3/4 cup grape tomatoes, halved
1/2 cup chopped toasted pecans
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
3/4 cup balsamic vinaigrette
Directions
Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.
4 hearts of romaine lettuce, chopped
1/2 English cucumber, sliced
3/4 cup grape tomatoes, halved
1/2 cup chopped toasted pecans
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
3/4 cup balsamic vinaigrette
Directions
Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.
Cooking : Beef Burger Pie with Cheese Puff
Ingredients
2 tablespoons shortening
2 tablespoons chopped onion
1 pound ground beef
1 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons all-purpose flour
1 (16 ounce) can diced tomatoes with juice
1/2 teaspoon Worcestershire sauce
1 (15 ounce) can carrots, drained
1 (15 ounce) can cut green beans, drained
1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon mustard powder
1/2 teaspoon salt
2 tablespoons shortening
1/4 cup shredded sharp Cheddar cheese
1/2 cup milk
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons of shortening in a large skillet over medium-high heat. Add the onion and ground beef to the pan, and cook until onion is tender and beef is browned, stirring frequently and crumbling beef. Drain fat. Season with 1 teaspoon of salt and pepper, then sprinkle 3 tablespoons of flour over the top. Pour in the tomatoes and Worcestershire sauce, and stir to blend everything. Cook for a few minutes, until slightly thickened. Stir in the carrots and green beans, then transfer to a 2 quart casserole dish.
In a medium bowl, stir together 1 cup of flour, baking powder, mustard powder and 1/2 teaspoon of salt. Cut in 2 tablespoons of shortening until only small lumps remain, then stir in the cheese and milk to make a thick batter. Spoon over the top of the casserole, and spread evenly.
Bake for 25 to 30 minutes in the preheated oven, until the top of the puff is golden brown.
2 tablespoons shortening
2 tablespoons chopped onion
1 pound ground beef
1 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons all-purpose flour
1 (16 ounce) can diced tomatoes with juice
1/2 teaspoon Worcestershire sauce
1 (15 ounce) can carrots, drained
1 (15 ounce) can cut green beans, drained
1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon mustard powder
1/2 teaspoon salt
2 tablespoons shortening
1/4 cup shredded sharp Cheddar cheese
1/2 cup milk
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons of shortening in a large skillet over medium-high heat. Add the onion and ground beef to the pan, and cook until onion is tender and beef is browned, stirring frequently and crumbling beef. Drain fat. Season with 1 teaspoon of salt and pepper, then sprinkle 3 tablespoons of flour over the top. Pour in the tomatoes and Worcestershire sauce, and stir to blend everything. Cook for a few minutes, until slightly thickened. Stir in the carrots and green beans, then transfer to a 2 quart casserole dish.
In a medium bowl, stir together 1 cup of flour, baking powder, mustard powder and 1/2 teaspoon of salt. Cut in 2 tablespoons of shortening until only small lumps remain, then stir in the cheese and milk to make a thick batter. Spoon over the top of the casserole, and spread evenly.
Bake for 25 to 30 minutes in the preheated oven, until the top of the puff is golden brown.
Cooking : Brown Sugar Oatmeal Pancakes
Ingredients
10 tablespoons quick cooking oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
2 tablespoons vegetable oil
1 cup buttermilk
Directions
In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened.
Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
10 tablespoons quick cooking oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
2 tablespoons vegetable oil
1 cup buttermilk
Directions
In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened.
Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
Friday, July 29, 2011
Cooking : Breakfast Buns
Ingredients
2 cups all-purpose flour
3/4 cup sugar, divided
1 tablespoon baking powder
3 tablespoons butter or margarine
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup milk
1 cup raisins
1/2 teaspoon ground cinnamon
Directions
In a mixing bowl, stir together flour, 1/2 cup sugar and baking powder; cut in butter. Combine eggs, vanilla and milk; add to dry ingredients and stir just until moistened. Add raisins. Drop by tablespoonfuls onto greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over buns. Bake at 325 degrees F for 20-25 minutes or until light golden brown. Serve warm.
2 cups all-purpose flour
3/4 cup sugar, divided
1 tablespoon baking powder
3 tablespoons butter or margarine
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup milk
1 cup raisins
1/2 teaspoon ground cinnamon
Directions
In a mixing bowl, stir together flour, 1/2 cup sugar and baking powder; cut in butter. Combine eggs, vanilla and milk; add to dry ingredients and stir just until moistened. Add raisins. Drop by tablespoonfuls onto greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over buns. Bake at 325 degrees F for 20-25 minutes or until light golden brown. Serve warm.
Cooking : Awesome Roast Beef
Ingredients
3 pounds rump roast
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed beef broth
Directions
Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.
3 pounds rump roast
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed beef broth
Directions
Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.
Cooking : Applesauce Cocoa Cookies
Ingredients
1/2 cup shortening
1 egg, beaten
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 cup water
1 teaspoon baking powder
1/3 cup granulated artificial sweetener
2 cups cake flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 cup unsweetened applesauce
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Cream together shortening and sugar replacement. Add egg and blend well.
Sift all dry ingredients together and add alternately with applesauce and water to creamed mixture. Be sure to add flour first and last.
Drop by teaspoonfuls onto greased cookie sheets. Bake at 375 degrees F for 12-15 minutes.
1/2 cup shortening
1 egg, beaten
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 cup water
1 teaspoon baking powder
1/3 cup granulated artificial sweetener
2 cups cake flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 cup unsweetened applesauce
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Cream together shortening and sugar replacement. Add egg and blend well.
Sift all dry ingredients together and add alternately with applesauce and water to creamed mixture. Be sure to add flour first and last.
Drop by teaspoonfuls onto greased cookie sheets. Bake at 375 degrees F for 12-15 minutes.
Cooking : Almond Sauce Chicken Breasts
Ingredients
4 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup water
2 cups finely chopped almonds
1/4 cup butter
3 tablespoons olive oil
1 pound fresh mushrooms
1 onion, sliced into rings
2 cloves garlic, crushed
1 cup heavy cream
1/4 cup almond paste
1/2 teaspoon freshly ground nutmeg
Directions
Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.
Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9x13 inch baking dish.
Preheat oven to 350 degrees F (175 degrees C).
In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.
In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions.
Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.
4 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup water
2 cups finely chopped almonds
1/4 cup butter
3 tablespoons olive oil
1 pound fresh mushrooms
1 onion, sliced into rings
2 cloves garlic, crushed
1 cup heavy cream
1/4 cup almond paste
1/2 teaspoon freshly ground nutmeg
Directions
Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.
Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9x13 inch baking dish.
Preheat oven to 350 degrees F (175 degrees C).
In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.
In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions.
Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.
Cooking : Baked Chicken Amandine
Ingredients
3 cups cubed cooked chicken
1 (10 ounce) package frozen chopped broccoli, thawed
2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
1 cup mayonnaise*
2 cups shredded Cheddar cheese
1 cup crushed butter-flavored crackers
1/4 cup butter or margarine, melted
1/2 cup sliced almonds
Directions
In a greased 13-in. x 9-in. x 2-in. baking dish, layer chicken and broccoli. In a bowl, combine soup and mayonnaise; spoon over the broccoli. Sprinkle with cheese. Combine the crackers and butter; sprinkle over the cheese. Top with almonds. Bake, uncovered, at 350 degrees F for 45-50 minutes or until golden brown.
3 cups cubed cooked chicken
1 (10 ounce) package frozen chopped broccoli, thawed
2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
1 cup mayonnaise*
2 cups shredded Cheddar cheese
1 cup crushed butter-flavored crackers
1/4 cup butter or margarine, melted
1/2 cup sliced almonds
Directions
In a greased 13-in. x 9-in. x 2-in. baking dish, layer chicken and broccoli. In a bowl, combine soup and mayonnaise; spoon over the broccoli. Sprinkle with cheese. Combine the crackers and butter; sprinkle over the cheese. Top with almonds. Bake, uncovered, at 350 degrees F for 45-50 minutes or until golden brown.
Cooking : Buffalo Chicken Wings I
Ingredients
1 quart vegetable oil for deep frying
24 chicken wings, tips removed and wings cut in half at joint
4 tablespoons butter
1 tablespoon distilled white vinegar
5 tablespoons hot pepper sauce
salt and pepper to taste
Directions
Heat the oil In a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.
Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.
1 quart vegetable oil for deep frying
24 chicken wings, tips removed and wings cut in half at joint
4 tablespoons butter
1 tablespoon distilled white vinegar
5 tablespoons hot pepper sauce
salt and pepper to taste
Directions
Heat the oil In a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.
Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.
Cooking : Blue Cheese Potato Salad
Ingredients
4 slices bacon
2 pounds red new potatoes
1/2 cup olive oil
3 tablespoons white vinegar
1 bunch green onions, chopped
1/2 teaspoon salt
1 teaspoon ground black pepper
1 1/2 ounces blue cheese, crumbled
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on.
In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.
4 slices bacon
2 pounds red new potatoes
1/2 cup olive oil
3 tablespoons white vinegar
1 bunch green onions, chopped
1/2 teaspoon salt
1 teaspoon ground black pepper
1 1/2 ounces blue cheese, crumbled
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on.
In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.
Cooking : Baked Kielbasa and Potatoes in Sauce
Ingredients
3 pounds potatoes, peeled and cubed
2 pounds kielbasa sausage, cut into 1 inch pieces
1 (28 ounce) can tomato sauce
1 teaspoon dried basil leaves
1/2 teaspoon garlic powder
salt and pepper to taste
Directions
Preheat oven to 375 degrees F (190 degrees C). In a 9x13 inch baking dish, combine potatoes and kielbasa. Pour tomato sauce evenly over top. Sprinkle with basil, garlic powder, salt and pepper.
Bake in preheated oven for 2 hours, or until potatoes are tender.
3 pounds potatoes, peeled and cubed
2 pounds kielbasa sausage, cut into 1 inch pieces
1 (28 ounce) can tomato sauce
1 teaspoon dried basil leaves
1/2 teaspoon garlic powder
salt and pepper to taste
Directions
Preheat oven to 375 degrees F (190 degrees C). In a 9x13 inch baking dish, combine potatoes and kielbasa. Pour tomato sauce evenly over top. Sprinkle with basil, garlic powder, salt and pepper.
Bake in preheated oven for 2 hours, or until potatoes are tender.
Cooking : Broccoli, Pepperoni and Three Cheese Calzones
Ingredients
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons white sugar
1 tablespoon olive oil
1 teaspoon salt
1 1/2 heads fresh broccoli
2/3 cup shredded provolone cheese
1/3 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1 cup diced pepperoni
1/4 cup olive oil
salt and pepper to taste
1 egg, beaten
1 tablespoon water
2 tablespoons cornmeal
Directions
In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.
In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.
Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.
In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.
Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons white sugar
1 tablespoon olive oil
1 teaspoon salt
1 1/2 heads fresh broccoli
2/3 cup shredded provolone cheese
1/3 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1 cup diced pepperoni
1/4 cup olive oil
salt and pepper to taste
1 egg, beaten
1 tablespoon water
2 tablespoons cornmeal
Directions
In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.
In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.
Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.
In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.
Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.
Cooking : Asian Pork Tenderloin
Ingredients
1/3 cup lite soy sauce
1/4 cup sesame oil
2 tablespoons Worcestershire sauce
1/8 cup packed light brown sugar
3 green onions, chopped
4 cloves garlic, crushed
1 1/2 tablespoons Asian chile paste
1 1/2 teaspoons pepper
1 (2 pound) fat-trimmed pork tenderloin
Directions
Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.
1/3 cup lite soy sauce
1/4 cup sesame oil
2 tablespoons Worcestershire sauce
1/8 cup packed light brown sugar
3 green onions, chopped
4 cloves garlic, crushed
1 1/2 tablespoons Asian chile paste
1 1/2 teaspoons pepper
1 (2 pound) fat-trimmed pork tenderloin
Directions
Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.
Cooking : Butternut Squash Rolls
Ingredients
1 tablespoon active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1 teaspoon sugar
2/3 cup warm fat free milk (110 to 115 degrees F)
1 cup mashed, cooked butternut squash
1/3 cup butter or stick margarine, melted
1/3 cup packed brown sugar
1 teaspoon salt
2 cups whole wheat flour
2 cups all-purpose flour
Directions
In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes Stir in the milk, squash, butter, brown sugar and salt. Add whole wheat flour. beat on medium speed for 2 minutes. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and turn onto a floured surface; divide into 20 pieces. Shape each piece into a ball. Place 2 in. apart on baking sheets coated with nonstick cooking spray. With a sharp knife, make shallow slashes on top of rolls. Cover and let rise until doubled, about 45 minutes. Bake at 400 degrees F for 11-13 minutes or until golden brown. Remove from pans to wire racks to cool.
1 tablespoon active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1 teaspoon sugar
2/3 cup warm fat free milk (110 to 115 degrees F)
1 cup mashed, cooked butternut squash
1/3 cup butter or stick margarine, melted
1/3 cup packed brown sugar
1 teaspoon salt
2 cups whole wheat flour
2 cups all-purpose flour
Directions
In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes Stir in the milk, squash, butter, brown sugar and salt. Add whole wheat flour. beat on medium speed for 2 minutes. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and turn onto a floured surface; divide into 20 pieces. Shape each piece into a ball. Place 2 in. apart on baking sheets coated with nonstick cooking spray. With a sharp knife, make shallow slashes on top of rolls. Cover and let rise until doubled, about 45 minutes. Bake at 400 degrees F for 11-13 minutes or until golden brown. Remove from pans to wire racks to cool.
Cooking : Asparagus and Crab Salad
Ingredients
2 pounds fresh asparagus spears, trimmed
1 pint grape tomatoes
2 tablespoons olive oil
salt and pepper to taste
1 clove garlic, minced
1/2 pound bacon strips, diced
1 pound imitation crabmeat, flaked
4 hearts of palm, drained and sliced
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Directions
Preheat an oven to 430 degrees F (225 degrees C).
Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.
2 pounds fresh asparagus spears, trimmed
1 pint grape tomatoes
2 tablespoons olive oil
salt and pepper to taste
1 clove garlic, minced
1/2 pound bacon strips, diced
1 pound imitation crabmeat, flaked
4 hearts of palm, drained and sliced
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Directions
Preheat an oven to 430 degrees F (225 degrees C).
Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.
Cooking : Baked Pineapple
Ingredients
1 cup white sugar
1/4 pound butter, softened
4 eggs, beaten
1 (20 ounce) can pineapple
5 slices fresh bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl cream sugar and butter. Mix in eggs. Drain and add pineapple, then mix in the bread crumbs. Transfer mixture to a 10 inch pie plate.
Bake for 45 to 60 minutes, or until browned, in preheated oven.
1 cup white sugar
1/4 pound butter, softened
4 eggs, beaten
1 (20 ounce) can pineapple
5 slices fresh bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl cream sugar and butter. Mix in eggs. Drain and add pineapple, then mix in the bread crumbs. Transfer mixture to a 10 inch pie plate.
Bake for 45 to 60 minutes, or until browned, in preheated oven.
Cooking : BBQ Bill's Citrus Smoked Chicken
Ingredients
1 (6 pound) whole chicken
4 cups lemon-lime flavored carbonated beverage
1 tablespoon garlic powder
2 cups wood chips, soaked
Directions
Place the whole chicken into a large resealable plastic bag. Sprinkle in garlic powder, then pour in enough lemon-lime soda to cover the bird. Seal the bag, and place in the refrigerator overnight to marinate.
Light charcoal in an outdoor smoker, and wait until the temperature is at 225 degrees F (110 degrees C).
Remove chicken from the bag, and place on the grill grate. Discard marinade. Cover, and cook for 10 hours. Occasionally toss a handful of soaked wood chips on the coals.
1 (6 pound) whole chicken
4 cups lemon-lime flavored carbonated beverage
1 tablespoon garlic powder
2 cups wood chips, soaked
Directions
Place the whole chicken into a large resealable plastic bag. Sprinkle in garlic powder, then pour in enough lemon-lime soda to cover the bird. Seal the bag, and place in the refrigerator overnight to marinate.
Light charcoal in an outdoor smoker, and wait until the temperature is at 225 degrees F (110 degrees C).
Remove chicken from the bag, and place on the grill grate. Discard marinade. Cover, and cook for 10 hours. Occasionally toss a handful of soaked wood chips on the coals.
Cooking : Apricot Sausage Kabobs
Ingredients
3/4 cup apricot preserves
3/4 cup Dijon mustard
1 pound fully cooked kielbasa or Polish sausage, cut into 12 pieces
12 dried apricots
12 medium fresh mushrooms
Hot cooked rice
Directions
In a small bowl, combine preserves and mustard; mix well. Remove 1/2 cup for serving; set aside. Alternate sausage, apricots and mushrooms on four metal or soaked bamboo skewers. Grill, covered, over indirect heat for 15-20 minutes or until meat juices run clear. Turn frequently and baste with remaining apricot sauce. Warm the reserved sauce; serve with kabobs and rice.
3/4 cup apricot preserves
3/4 cup Dijon mustard
1 pound fully cooked kielbasa or Polish sausage, cut into 12 pieces
12 dried apricots
12 medium fresh mushrooms
Hot cooked rice
Directions
In a small bowl, combine preserves and mustard; mix well. Remove 1/2 cup for serving; set aside. Alternate sausage, apricots and mushrooms on four metal or soaked bamboo skewers. Grill, covered, over indirect heat for 15-20 minutes or until meat juices run clear. Turn frequently and baste with remaining apricot sauce. Warm the reserved sauce; serve with kabobs and rice.
Cooking : Best Apple Salad
Ingredients
2 medium sweet apples, cored and cubed
1 green bell pepper, diced
1/4 cup chopped red onion
1 (15 ounce) can kidney beans, rinsed and drained
2 tablespoons white wine vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
ground black pepper to taste
Directions
In a medium bowl, combine the apples, bell pepper, red onion and kidney beans. In a separate bowl, whisk together the vinegar, honey, mustard and pepper. Pour over the salad, and stir gently to coat.
2 medium sweet apples, cored and cubed
1 green bell pepper, diced
1/4 cup chopped red onion
1 (15 ounce) can kidney beans, rinsed and drained
2 tablespoons white wine vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
ground black pepper to taste
Directions
In a medium bowl, combine the apples, bell pepper, red onion and kidney beans. In a separate bowl, whisk together the vinegar, honey, mustard and pepper. Pour over the salad, and stir gently to coat.
Cooking : Bacon and Swiss Quiche
Ingredients
1 (9 inch) frozen pie crust, thawed
1 3/4 pounds sliced bacon
3 eggs, lightly beaten
1 (12 ounce) can evaporated milk
1/2 teaspoon spicy brown mustard
1/4 teaspoon ground nutmeg
1/2 cup all-purpose flour, or as needed
1 1/2 cups shredded Swiss cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Prick bottom and sides of pie crust and bake 10 minutes, until lightly brown; set aside to cool.
Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain, crumble and set aside.
In a bowl, mix eggs, milk, mustard and nutmeg. In a separate bowl, toss bacon with flour to lightly coat. Spread 3/4 bacon mixture and Swiss cheese over bottom of pie crust. Pour egg mixture over bacon mixture. Top with remaining bacon mixture.
Bake 1 hour in the preheated oven, or until a fork inserted in the center comes out clean. Cool 10 minutes before serving.
1 (9 inch) frozen pie crust, thawed
1 3/4 pounds sliced bacon
3 eggs, lightly beaten
1 (12 ounce) can evaporated milk
1/2 teaspoon spicy brown mustard
1/4 teaspoon ground nutmeg
1/2 cup all-purpose flour, or as needed
1 1/2 cups shredded Swiss cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Prick bottom and sides of pie crust and bake 10 minutes, until lightly brown; set aside to cool.
Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain, crumble and set aside.
In a bowl, mix eggs, milk, mustard and nutmeg. In a separate bowl, toss bacon with flour to lightly coat. Spread 3/4 bacon mixture and Swiss cheese over bottom of pie crust. Pour egg mixture over bacon mixture. Top with remaining bacon mixture.
Bake 1 hour in the preheated oven, or until a fork inserted in the center comes out clean. Cool 10 minutes before serving.
Cooking : Baba Ghanoush
Ingredients
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 1/2 tablespoons olive oil
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 1/2 tablespoons olive oil
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Cooking : Applesauce Cake IV
Ingredients
1 cup raisins, coarsely chopped
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 teaspoon baking soda
1 cup unsweetened applesauce
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a medium bowl, combine raisins and flour. Add cinnamon, cloves and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Dissolve baking soda into applesauce and mix into creamed butter. Add flour mixture. Mix until smooth.
Pour batter into a 9 inch square pan. Bake at 350 degrees F ( 175 degrees C) for 40 to 50 minutes or until a toothpick inserted into center of cake comes out clean.
1 cup raisins, coarsely chopped
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 teaspoon baking soda
1 cup unsweetened applesauce
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a medium bowl, combine raisins and flour. Add cinnamon, cloves and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Dissolve baking soda into applesauce and mix into creamed butter. Add flour mixture. Mix until smooth.
Pour batter into a 9 inch square pan. Bake at 350 degrees F ( 175 degrees C) for 40 to 50 minutes or until a toothpick inserted into center of cake comes out clean.
Cooking : Burgers with Chunky Grilled Vegetables
Ingredients
1/3 cup balsamic vinegar
2 teaspoons olive oil
1 teaspoon minced garlic
1/2 medium yellow bell pepper
1/2 medium medium red bell pepper
1 small zucchini, halved lengthwise
1 baby eggplant or Japanese eggplant, halved lengthwise
4 Morningstar Farms� Grillers� Original
Directions
In small saucepan cook vinegar over low heat about 5 minutes or until reduced to 2 tablespoons and syrupy. Set aside.
In small bowl stir together olive oil and garlic. Brush bell peppers, zucchini and eggplant with olive oil mixture.
Grill peppers and zucchini over medium heat for 5 minutes, turning occasionally. Add burgers and eggplant to grill. Grill for 4 to 6 minutes more or until burgers are heated through and vegetables are tender, turning occasionally. Remove from grill. Cut vegetables into 3/4- to 1-inch pieces.
To serve, spoon vegetables on burgers. Drizzle with balsamic vinegar.
1/3 cup balsamic vinegar
2 teaspoons olive oil
1 teaspoon minced garlic
1/2 medium yellow bell pepper
1/2 medium medium red bell pepper
1 small zucchini, halved lengthwise
1 baby eggplant or Japanese eggplant, halved lengthwise
4 Morningstar Farms� Grillers� Original
Directions
In small saucepan cook vinegar over low heat about 5 minutes or until reduced to 2 tablespoons and syrupy. Set aside.
In small bowl stir together olive oil and garlic. Brush bell peppers, zucchini and eggplant with olive oil mixture.
Grill peppers and zucchini over medium heat for 5 minutes, turning occasionally. Add burgers and eggplant to grill. Grill for 4 to 6 minutes more or until burgers are heated through and vegetables are tender, turning occasionally. Remove from grill. Cut vegetables into 3/4- to 1-inch pieces.
To serve, spoon vegetables on burgers. Drizzle with balsamic vinegar.
Cooking : Best Brownies Ever
Ingredients
1 1/4 cups margarine, softened
4 cups white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
1 1/4 cups cocoa powder
2 cups chopped walnuts
1 teaspoon salt
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease a 15x10 inch baking pan.
Combine the margarine and the sugar in a large mixing bowl; use an electric mixer to beat until light. Beat in the eggs and vanilla; mix well. Whisk together the flour, cocoa powder, walnuts, and salt in a large bowl. Stir the flour mixture into the egg mixture, mixing just until dry ingredients are incorporated. Spoon batter into prepared pan.
Bake brownies in the preheated oven until the edges begin to pull away from the sides of the pan, 40 to 45 minutes.
1 1/4 cups margarine, softened
4 cups white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
1 1/4 cups cocoa powder
2 cups chopped walnuts
1 teaspoon salt
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease a 15x10 inch baking pan.
Combine the margarine and the sugar in a large mixing bowl; use an electric mixer to beat until light. Beat in the eggs and vanilla; mix well. Whisk together the flour, cocoa powder, walnuts, and salt in a large bowl. Stir the flour mixture into the egg mixture, mixing just until dry ingredients are incorporated. Spoon batter into prepared pan.
Bake brownies in the preheated oven until the edges begin to pull away from the sides of the pan, 40 to 45 minutes.
Cooking : Bird Seed Squares
Ingredients
3/4 cup peanut butter
3/4 cup brown sugar
3/4 cup honey
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
2 cups crisp rice cereal
1 1/2 cups rolled oats
1 cup coconut
3/4 cup sesame seeds
3/4 cup sunflower seeds
Directions
In a large bowl, combine the cocoa powder, rice cereal, oats, coconut, and sesame seeds. Set aside.
In a saucepan over medium heat, stir together the peanut butter, brown sugar, honey, and vanilla. Cook and stir until melted and loose. Pour over the cereal mixture, and stir to coat evenly. Press lightly into a buttered 9x13 inch baking dish. Cool for about 1 hour to firm, then cut into squares.
3/4 cup peanut butter
3/4 cup brown sugar
3/4 cup honey
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
2 cups crisp rice cereal
1 1/2 cups rolled oats
1 cup coconut
3/4 cup sesame seeds
3/4 cup sunflower seeds
Directions
In a large bowl, combine the cocoa powder, rice cereal, oats, coconut, and sesame seeds. Set aside.
In a saucepan over medium heat, stir together the peanut butter, brown sugar, honey, and vanilla. Cook and stir until melted and loose. Pour over the cereal mixture, and stir to coat evenly. Press lightly into a buttered 9x13 inch baking dish. Cool for about 1 hour to firm, then cut into squares.
Cooking : Banana Nut Yeast Bread
Ingredients
2 (.25 ounce) packages active dry yeast
1 1/3 cups warm water (110 degrees to 115 degrees)
1 cup mashed ripe bananas
1/2 cup sugar
1/3 cup warm milk (110 to 115 degrees F)
1/3 cup butter or margarine, softened
1/2 teaspoon salt
5 cups all-purpose flour
1/2 cup chopped nuts
Directions
In a mixing bowl, dissolve yeast in warm water. Add the bananas, sugar, milk, butter, salt, eggs and 3 cups flour. Beat on medium speed for 2 minutes. Stir in nuts. Stir in enough remaining flour to form a stiff batter. Do not knead. Spoon into two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Bake at 375 degrees F for 25-30 minutes or until a toothpick comes out clean. Remove from pans to wire racks to cool.
2 (.25 ounce) packages active dry yeast
1 1/3 cups warm water (110 degrees to 115 degrees)
1 cup mashed ripe bananas
1/2 cup sugar
1/3 cup warm milk (110 to 115 degrees F)
1/3 cup butter or margarine, softened
1/2 teaspoon salt
5 cups all-purpose flour
1/2 cup chopped nuts
Directions
In a mixing bowl, dissolve yeast in warm water. Add the bananas, sugar, milk, butter, salt, eggs and 3 cups flour. Beat on medium speed for 2 minutes. Stir in nuts. Stir in enough remaining flour to form a stiff batter. Do not knead. Spoon into two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Bake at 375 degrees F for 25-30 minutes or until a toothpick comes out clean. Remove from pans to wire racks to cool.
Cooking : Banana Pumpkin Bread
Ingredients
2 ripe bananas, mashed
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup raisins (optional)
1/2 cup walnut pieces (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.
2 ripe bananas, mashed
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup raisins (optional)
1/2 cup walnut pieces (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.
Cooking : Apple Curry Turkey Pita
Ingredients
2 tablespoons olive oil
1 cup sliced onion
2 tablespoons lemon juice
1/2 pound cooked turkey, cut into chunks
1 tablespoon curry powder, or to taste
1 medium apple, cored and thinly sliced
3 pita bread rounds
1/2 cup plain yogurt
Directions
Heat oil in a skillet over medium-high heat. Stir in onion and lemon juice. Cook until onion is tender. Mix in turkey, season with curry powder and continue cooking until heated through.
Remove from heat. Stir in apple. Stuff pitas with the mixture. Drizzle with yogurt to serve.
2 tablespoons olive oil
1 cup sliced onion
2 tablespoons lemon juice
1/2 pound cooked turkey, cut into chunks
1 tablespoon curry powder, or to taste
1 medium apple, cored and thinly sliced
3 pita bread rounds
1/2 cup plain yogurt
Directions
Heat oil in a skillet over medium-high heat. Stir in onion and lemon juice. Cook until onion is tender. Mix in turkey, season with curry powder and continue cooking until heated through.
Remove from heat. Stir in apple. Stuff pitas with the mixture. Drizzle with yogurt to serve.
Cooking : Applesauce Cake III
Ingredients
1 cup white sugar
1/2 cup shortening
1 1/2 cups applesauce
2 tablespoons molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour tube pan.
In a medium bowl, sift together the flour, baking soda, cinnamon, cloves and salt. Set aside.
In a large bowl, cream the sugar and shortening until fluffy. Add applesauce and molasses and mix in.
Gradually add the flour mixture and beat well to moisten. Fold in the raisins.
Pour into a prepared fluted or straight sided tube pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into the middle of cake comes out clean. Cake will not rise to top of pan. Cool for 10 minutes and remove from pan and cool on wire rack.
1 cup white sugar
1/2 cup shortening
1 1/2 cups applesauce
2 tablespoons molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour tube pan.
In a medium bowl, sift together the flour, baking soda, cinnamon, cloves and salt. Set aside.
In a large bowl, cream the sugar and shortening until fluffy. Add applesauce and molasses and mix in.
Gradually add the flour mixture and beat well to moisten. Fold in the raisins.
Pour into a prepared fluted or straight sided tube pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into the middle of cake comes out clean. Cake will not rise to top of pan. Cool for 10 minutes and remove from pan and cool on wire rack.
Cooking : Apple Cinnamon Delight
Ingredients
Nonstick cooking spray
2 (12.4 ounce) packages refrigerated sweet roll dough
1 (21 ounce) can LUCKY LEAF� Apple Pie Filling
3/4 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Spray a 13x9x2-inch baking pan with nonstick cooking spray; set aside. Remove cinnamon rolls from package. Set frosting aside. Cut each cinnamon roll into 4 equal pieces. Place cinnamon roll pieces in a even layer in the prepared baking pan. Spoon apple pie filling over the cinnamon roll pieces. Sprinkle with walnuts.
Bake, uncovered, for 30 to 35 minutes or until rolls are golden brown. Cool in pan on a wire rack for 10 minutes. Place frosting in a self-sealing plastic bag. Snip off a tiny corner of bag. Drizzle frosting evenly over rolls in a crisscross design. Serve warm or at room temperature.
Nonstick cooking spray
2 (12.4 ounce) packages refrigerated sweet roll dough
1 (21 ounce) can LUCKY LEAF� Apple Pie Filling
3/4 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Spray a 13x9x2-inch baking pan with nonstick cooking spray; set aside. Remove cinnamon rolls from package. Set frosting aside. Cut each cinnamon roll into 4 equal pieces. Place cinnamon roll pieces in a even layer in the prepared baking pan. Spoon apple pie filling over the cinnamon roll pieces. Sprinkle with walnuts.
Bake, uncovered, for 30 to 35 minutes or until rolls are golden brown. Cool in pan on a wire rack for 10 minutes. Place frosting in a self-sealing plastic bag. Snip off a tiny corner of bag. Drizzle frosting evenly over rolls in a crisscross design. Serve warm or at room temperature.
Cooking : Budget Jungle Juice for a Crowd
Ingredients
2 gallons orange-flavored drink
2 (46 fluid ounce) cans fruit punch
4 quarts pink lemonade
4 quarts pineapple and orange juice blend
4 (750 milliliter) bottles vodka
2 (750 milliliter) bottles white rum
Directions
Stir together orange drink, fruit punch, lemonade, pineapple-orange juice blend, vodka, and rum in a large container.
2 gallons orange-flavored drink
2 (46 fluid ounce) cans fruit punch
4 quarts pink lemonade
4 quarts pineapple and orange juice blend
4 (750 milliliter) bottles vodka
2 (750 milliliter) bottles white rum
Directions
Stir together orange drink, fruit punch, lemonade, pineapple-orange juice blend, vodka, and rum in a large container.
Cooking : Bean, Pasta and Roasted Pepper Soup
Ingredients
1 tablespoon olive oil
2 large carrots, diced
2 stalks celery, diced
1 large onion, chopped
1 tablespoon chopped fresh parsley
3 cloves garlic, minced
1 (49.5 fluid ounce) can Swanson� Chicken Broth (regular or Natural Goodness™)
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1/2 cup uncooked ditalini pasta
1/2 cup roasted sweet red pepper strips
1 tablespoon red wine vinegar
Directions
Heat oil in saucepot. Add carrots, celery, onion, parsley and garlic and cook until tender. Add broth, beans, tomatoes and pasta. Heat to a boil. Cover and cook 15 minutes or until pasta is done.
Add peppers and vinegar. Heat through.
1 tablespoon olive oil
2 large carrots, diced
2 stalks celery, diced
1 large onion, chopped
1 tablespoon chopped fresh parsley
3 cloves garlic, minced
1 (49.5 fluid ounce) can Swanson� Chicken Broth (regular or Natural Goodness™)
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1/2 cup uncooked ditalini pasta
1/2 cup roasted sweet red pepper strips
1 tablespoon red wine vinegar
Directions
Heat oil in saucepot. Add carrots, celery, onion, parsley and garlic and cook until tender. Add broth, beans, tomatoes and pasta. Heat to a boil. Cover and cook 15 minutes or until pasta is done.
Add peppers and vinegar. Heat through.
Cooking : Antipasto Salad
Ingredients
1 (16 ounce) package Hillshire Farm� Smoked Sausage
6 cups mixed salad greens
2 cups red or yellow grape tomatoes
1 tomato, cut into thin wedges
1 small cucumber, sliced
1 cup small cauliflower florets
3/4 cup pitted ripe black olives
2/3 cup Italian salad dressing
1 (4 ounce) package crumbled feta cheese
2 green onions, sliced
Directions
Cut sausage into 1/2" slices. Heat a large non-stick skillet over medium-high heat for 3 minutes. Cook sausage 2 minutes on each side or until lightly browned; remove from pan and drain on paper towels.
Arrange salad greens on large platter. Place cooked sausage in center of platter in a row. Arrange tomatoes, cucumber, cauliflower and olives in rows on either side of the sausage.
Pour salad dressing over vegetables and sausage. Sprinkle with feta cheese and green onions.
1 (16 ounce) package Hillshire Farm� Smoked Sausage
6 cups mixed salad greens
2 cups red or yellow grape tomatoes
1 tomato, cut into thin wedges
1 small cucumber, sliced
1 cup small cauliflower florets
3/4 cup pitted ripe black olives
2/3 cup Italian salad dressing
1 (4 ounce) package crumbled feta cheese
2 green onions, sliced
Directions
Cut sausage into 1/2" slices. Heat a large non-stick skillet over medium-high heat for 3 minutes. Cook sausage 2 minutes on each side or until lightly browned; remove from pan and drain on paper towels.
Arrange salad greens on large platter. Place cooked sausage in center of platter in a row. Arrange tomatoes, cucumber, cauliflower and olives in rows on either side of the sausage.
Pour salad dressing over vegetables and sausage. Sprinkle with feta cheese and green onions.
Cooking : Blackberry Fool
Ingredients
4 cups heavy cream
1 cup confectioners' sugar, divided
1/2 cup sour cream, at room temperature
1/8 teaspoon almond extract
2 pints fresh blackberries
8 strips of lemon zest, for garnish
8 sprigs fresh mint
Directions
Pour the heavy cream into a large bowl with half of the confectioners' sugar and almond extract. Whip until stiff. Fold in sour cream. Refrigerate.
In a separate bowl, toss blackberries with the remaining confectioners' sugar. Let stand at room temperature for about 15 minutes.
In 8 parfait glasses, layer whipped cream and blackberries, beginning and ending with whipped cream. Garnish each parfait with a strip of lemon zest, a few blackberries and a sprig of mint.
4 cups heavy cream
1 cup confectioners' sugar, divided
1/2 cup sour cream, at room temperature
1/8 teaspoon almond extract
2 pints fresh blackberries
8 strips of lemon zest, for garnish
8 sprigs fresh mint
Directions
Pour the heavy cream into a large bowl with half of the confectioners' sugar and almond extract. Whip until stiff. Fold in sour cream. Refrigerate.
In a separate bowl, toss blackberries with the remaining confectioners' sugar. Let stand at room temperature for about 15 minutes.
In 8 parfait glasses, layer whipped cream and blackberries, beginning and ending with whipped cream. Garnish each parfait with a strip of lemon zest, a few blackberries and a sprig of mint.
Cooking : Asparagus Casserole I
Ingredients
1 pound fresh asparagus
5 hard cooked eggs, chopped
2 cups diced ham
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/3 cup shredded Cheddar cheese
2 tablespoons tapioca
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup evaporated milk
Directions
Preheat oven to 375 degrees F (190 degrees C).
Trim asparagus and cut into 3/4 inch pieces; blanch in microwave for 2 to 3 minutes and drain.
Place asparagus, ham and eggs in a lightly greased 9x13 inch baking dish. In a large bowl combine the onion, bell pepper, cheese, tapioca, parsley, lemon juice, soup and milk; mix well. Pour mixture into baking dish and stir together with asparagus, ham and eggs.
Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes or until cooked through. Let stand 5 minutes before serving.
1 pound fresh asparagus
5 hard cooked eggs, chopped
2 cups diced ham
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/3 cup shredded Cheddar cheese
2 tablespoons tapioca
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup evaporated milk
Directions
Preheat oven to 375 degrees F (190 degrees C).
Trim asparagus and cut into 3/4 inch pieces; blanch in microwave for 2 to 3 minutes and drain.
Place asparagus, ham and eggs in a lightly greased 9x13 inch baking dish. In a large bowl combine the onion, bell pepper, cheese, tapioca, parsley, lemon juice, soup and milk; mix well. Pour mixture into baking dish and stir together with asparagus, ham and eggs.
Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes or until cooked through. Let stand 5 minutes before serving.
Cooking : Apple and Honey Sorbet
Ingredients
1 1/4 pounds Granny Smith apples, cored and thinly sliced
1 1/2 cups water
1 1/2 cups sugar
1 1/2 lemons, juiced
1 tablespoon honey
Directions
In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.
1 1/4 pounds Granny Smith apples, cored and thinly sliced
1 1/2 cups water
1 1/2 cups sugar
1 1/2 lemons, juiced
1 tablespoon honey
Directions
In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.
Cooking : Authentic Mexican Tortillas
Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
3/4 cup shortening
3/4 cup hot water
Directions
Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
3/4 cup shortening
3/4 cup hot water
Directions
Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.
Cooking : Bread Pot Fondue
Ingredients
1 (1 pound) loaf round bread
1 (8 ounce) package shredded Cheddar cheese
2 (3 ounce) packages cream cheese
1 1/2 cups sour cream
1 cup cooked ham, diced
1/2 cup chopped green onions
1 (4 ounce) can diced green chile peppers
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Cut a circle in the top of the bread. Remove top, and set aside. Hollow out the loaf, reserving removed bread for dipping.
In a medium bowl, mix the Cheddar cheese, cream cheese, sour cream, ham, green onions, green chile peppers, and Worcestershire sauce. Spoon into the bread bowl, and replace the top. Wrap loaf tightly in foil, and place on a baking sheet.
Bake until cheese is melted and bubbly, about 1 hour.
Meanwhile, cut reserved bread into small pieces. Toss with oil and melted butter, and place on the baking sheet. Toast in oven until golden brown, about 10 to 15 minutes.
1 (1 pound) loaf round bread
1 (8 ounce) package shredded Cheddar cheese
2 (3 ounce) packages cream cheese
1 1/2 cups sour cream
1 cup cooked ham, diced
1/2 cup chopped green onions
1 (4 ounce) can diced green chile peppers
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Cut a circle in the top of the bread. Remove top, and set aside. Hollow out the loaf, reserving removed bread for dipping.
In a medium bowl, mix the Cheddar cheese, cream cheese, sour cream, ham, green onions, green chile peppers, and Worcestershire sauce. Spoon into the bread bowl, and replace the top. Wrap loaf tightly in foil, and place on a baking sheet.
Bake until cheese is melted and bubbly, about 1 hour.
Meanwhile, cut reserved bread into small pieces. Toss with oil and melted butter, and place on the baking sheet. Toast in oven until golden brown, about 10 to 15 minutes.
Cooking : Bosnian Style Cornbread (Razljevak)
Ingredients
1 tablespoon cornmeal for dusting
1/2 cup all-purpose flour
1/4 cup semolina flour
1/4 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
2 eggs, lightly beaten
1 1/2 cups buttermilk, or more as needed
1/3 cup vegetable oil
Directions
Preheat an oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish and sprinkle 1 tablespoon cornmeal over the bottom of the dish.
Sift the all-purpose flour, semolina flour, 1/4 cup cornmeal, baking powder, and salt together in a bowl. Whisk the eggs, buttermilk, and vegetable oil together in a separate large bowl. Mix the flour mixture into the egg mixture until just combined; don't overmix. The batter should be pourable; add more buttermilk as needed to get the right consistency.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
1 tablespoon cornmeal for dusting
1/2 cup all-purpose flour
1/4 cup semolina flour
1/4 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
2 eggs, lightly beaten
1 1/2 cups buttermilk, or more as needed
1/3 cup vegetable oil
Directions
Preheat an oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish and sprinkle 1 tablespoon cornmeal over the bottom of the dish.
Sift the all-purpose flour, semolina flour, 1/4 cup cornmeal, baking powder, and salt together in a bowl. Whisk the eggs, buttermilk, and vegetable oil together in a separate large bowl. Mix the flour mixture into the egg mixture until just combined; don't overmix. The batter should be pourable; add more buttermilk as needed to get the right consistency.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Cooking : Boeuf en Croute
Ingredients
1 teaspoon olive oil
2 (6 ounce) beef tenderloin filets
1 tablespoon butter
8 ounces fresh white mushrooms, minced
1/3 cup minced shallot
2 cloves garlic, minced
2 tablespoons red wine
4 6-inch squares of frozen puff pastry, thawed but still cold
1 1/2 cups red wine
salt and pepper to taste
1 egg (optional)
2 tablespoons milk (optional)
Directions
Heat the olive oil in a heavy skillet over high heat until very hot. Sear the filets until well-browned on both sides, 1 to 2 minutes per side. Remove the filets from the skillet, and chill in refrigerator for at least 1 hour. Filets must be cold.
In the same skillet over medium heat, melt the butter, and cook and stir the mushrooms, shallot, and garlic until the shallots are tender and translucent and the mushrooms have given off their juice, 6 to 8 minutes. Stir in 2 tablespoons of red wine, scraping and dissolving any browned flavor bits from the pan. Transfer the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.
Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half the mushroom mixture in a neat layer on top of of each filet, and top each with a piece of puff pastry. Fold and pinch the edges of the pastry together, sealing in the contents, and trim to make a tidy package. Cut a small slit into the top of each package.
Pour 1 1/2 cups of red wine into a saucepan over medium heat, and simmer until the wine is reduce by half, about 15 minutes. Season wine sauce to taste with salt and pepper. Meanwhile, whisk egg into milk in a bowl, and brush the pasty packages with the egg mixture for a browner crust, if desired. Return the bundles to the refrigerator to keep cold.
Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Place the puff pastry bundles onto the prepared baking sheet, and bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)). Serve each filet in the pastry shell with spoonfuls of wine sauce on top.
1 teaspoon olive oil
2 (6 ounce) beef tenderloin filets
1 tablespoon butter
8 ounces fresh white mushrooms, minced
1/3 cup minced shallot
2 cloves garlic, minced
2 tablespoons red wine
4 6-inch squares of frozen puff pastry, thawed but still cold
1 1/2 cups red wine
salt and pepper to taste
1 egg (optional)
2 tablespoons milk (optional)
Directions
Heat the olive oil in a heavy skillet over high heat until very hot. Sear the filets until well-browned on both sides, 1 to 2 minutes per side. Remove the filets from the skillet, and chill in refrigerator for at least 1 hour. Filets must be cold.
In the same skillet over medium heat, melt the butter, and cook and stir the mushrooms, shallot, and garlic until the shallots are tender and translucent and the mushrooms have given off their juice, 6 to 8 minutes. Stir in 2 tablespoons of red wine, scraping and dissolving any browned flavor bits from the pan. Transfer the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.
Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half the mushroom mixture in a neat layer on top of of each filet, and top each with a piece of puff pastry. Fold and pinch the edges of the pastry together, sealing in the contents, and trim to make a tidy package. Cut a small slit into the top of each package.
Pour 1 1/2 cups of red wine into a saucepan over medium heat, and simmer until the wine is reduce by half, about 15 minutes. Season wine sauce to taste with salt and pepper. Meanwhile, whisk egg into milk in a bowl, and brush the pasty packages with the egg mixture for a browner crust, if desired. Return the bundles to the refrigerator to keep cold.
Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Place the puff pastry bundles onto the prepared baking sheet, and bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)). Serve each filet in the pastry shell with spoonfuls of wine sauce on top.
Subscribe to:
Posts (Atom)