Ingredients
3/4 cup balsamic vinegar
1/2 cup water
1 teaspoon dried minced onion
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried minced garlic
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon crushed dried rosemary
1/4 teaspoon dried parsley flakes
1/4 teaspoon chili powder
1/8 teaspoon dried oregano
4 (6 ounce) skinless, boneless chicken breast halves
Directions
Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, or lightly grease a broiler pan. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking sheet.
Bake in the preheated oven until the chicken breasts are golden brown, and no longer pink in the center, about 40 minutes.
Wednesday, August 31, 2011
Cooking : 25-Minute Tunisian Vegetable Couscous
Ingredients
1 tablespoon olive oil
1 red onion, chopped
1 zucchini, coarsely chopped
1 yellow squash, coarsely chopped
1 carrot, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1/2 cup sliced baby portabella mushrooms
4 cups vegetable broth
1/2 teaspoon smoked sweet paprika
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro
1 (16 ounce) can chickpeas, drained
2 Roma tomatoes, sliced
2 cups dry couscous
1 teaspoon grated orange zest
1 tablespoon grated Parmesan cheese (optional)
1/2 teaspoon paprika (optional)
1 tablespoon finely chopped toasted almonds (optional)
Directions
Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.
1 tablespoon olive oil
1 red onion, chopped
1 zucchini, coarsely chopped
1 yellow squash, coarsely chopped
1 carrot, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1/2 cup sliced baby portabella mushrooms
4 cups vegetable broth
1/2 teaspoon smoked sweet paprika
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro
1 (16 ounce) can chickpeas, drained
2 Roma tomatoes, sliced
2 cups dry couscous
1 teaspoon grated orange zest
1 tablespoon grated Parmesan cheese (optional)
1/2 teaspoon paprika (optional)
1 tablespoon finely chopped toasted almonds (optional)
Directions
Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.
Cooking : Bacon 'n' Egg Salad Sandwiches
Ingredients
12 hard cooked eggs, chopped
1/2 cup mayonnaise
1 small onion, chopped
1 small sweet pickle, diced
1 tablespoon prepared mustard
2 teaspoons sweet pickle juice
1 1/2 teaspoons salt
1 teaspoon minced fresh parsley
1/4 teaspoon pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
1/8 teaspoon paprika
5 bacon strips, cooked and crumbled
Lettuce Leaves
8 sandwich rolls, split
Directions
In a bowl, combine the first 14 ingredients; mix well. Cover and refrigerate for at least 1 hour. Just before serving, stir in the bacon. Place a lettuce leaf and about 1/2 cup egg salad on each roll.
12 hard cooked eggs, chopped
1/2 cup mayonnaise
1 small onion, chopped
1 small sweet pickle, diced
1 tablespoon prepared mustard
2 teaspoons sweet pickle juice
1 1/2 teaspoons salt
1 teaspoon minced fresh parsley
1/4 teaspoon pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
1/8 teaspoon paprika
5 bacon strips, cooked and crumbled
Lettuce Leaves
8 sandwich rolls, split
Directions
In a bowl, combine the first 14 ingredients; mix well. Cover and refrigerate for at least 1 hour. Just before serving, stir in the bacon. Place a lettuce leaf and about 1/2 cup egg salad on each roll.
Cooking : Aunt Blanche's Blueberry Muffins
Ingredients
1/2 cup butter
2 cups all-purpose flour
1 1/4 cups white sugar
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners. Sift flour, baking powder and salt together and set aside.
Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
1/2 cup butter
2 cups all-purpose flour
1 1/4 cups white sugar
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners. Sift flour, baking powder and salt together and set aside.
Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Cooking : Banana Colada
Ingredients
2 ripe bananas, mashed
4 fluid ounces cream of coconut
6 fluid ounces rum
4 fluid ounces banana liqueur
3 cups crushed ice
Directions
In a blender, combine bananas, cream of coconut, rum, banana liqueur and ice. Blend until smooth. Pour into glasses and serve.
2 ripe bananas, mashed
4 fluid ounces cream of coconut
6 fluid ounces rum
4 fluid ounces banana liqueur
3 cups crushed ice
Directions
In a blender, combine bananas, cream of coconut, rum, banana liqueur and ice. Blend until smooth. Pour into glasses and serve.
Cooking : Asparagus with Sliced Almonds and Parmesan Cheese
Ingredients
2 tablespoons butter
1 pound asparagus, bottoms trimmed
1/3 cup sliced almonds
1/3 cup Parmesan cheese
Directions
Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.
2 tablespoons butter
1 pound asparagus, bottoms trimmed
1/3 cup sliced almonds
1/3 cup Parmesan cheese
Directions
Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.
Cooking : Aunt Carol's Apple Pie
Ingredients
2 pounds Granny Smith apples
1 cup white sugar
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/2 cup all-purpose flour
2 tablespoons butter
1 tablespoon brown sugar
1 recipe pastry for a 9 inch double crust pie
Directions
Peel and slice apples. Toss with sugars, cinnamon, and flour. Set aside.
Roll pie crust dough to make slightly larger than 10-inch glass pie pan. Fit bottom crust in pie pan. Turn in apple mixture and dot with butter. Put crust on top and crimp edges of crust together.
Wet hands with water and dampen top of pie. Sprinkle with additional sugar. Puncture top of pie with fork so pie will vent.
Bake for 15 minutes at 450 degrees F (230 degrees C), reduce heat to 350 degrees F (175 degrees C) and continue baking for about 45 minutes more, until crust is golden brown. It's a good practice to place a piece of aluminum foil slightly larger than the pie under the pie plate to catch overflows. Serve warm.
2 pounds Granny Smith apples
1 cup white sugar
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/2 cup all-purpose flour
2 tablespoons butter
1 tablespoon brown sugar
1 recipe pastry for a 9 inch double crust pie
Directions
Peel and slice apples. Toss with sugars, cinnamon, and flour. Set aside.
Roll pie crust dough to make slightly larger than 10-inch glass pie pan. Fit bottom crust in pie pan. Turn in apple mixture and dot with butter. Put crust on top and crimp edges of crust together.
Wet hands with water and dampen top of pie. Sprinkle with additional sugar. Puncture top of pie with fork so pie will vent.
Bake for 15 minutes at 450 degrees F (230 degrees C), reduce heat to 350 degrees F (175 degrees C) and continue baking for about 45 minutes more, until crust is golden brown. It's a good practice to place a piece of aluminum foil slightly larger than the pie under the pie plate to catch overflows. Serve warm.
Cooking : Bishop's Bread II
Ingredients
2 cups white sugar
1 cup margarine, softened
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 cup buttermilk
1 teaspoon baking soda
1 1/2 teaspoons vanilla extract
1 (10 ounce) jar maraschino cherries, drained and juice reserved
2 (12 ounce) packages semisweet chocolate chips
2 (8 ounce) packages chopped pitted dates
1 cup flaked coconut
2 cups chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the margarine and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition.
In a separate bowl, sift together flour, salt and baking powder. In a third bowl, combine the buttermilk, baking soda, vanilla extract and maraschino cherry juice.
Stir the milk mixture and flour mixture alternately into the egg mixture until a soft batter is formed. Fold in cherries, chocolate chips, dates, coconut and pecans. Pour batter into prepared pans.
Bake in preheated oven for 90 to 120 minutes, until loaves are firm and a toothpick inserted into the center of each loaf comes out clean.
2 cups white sugar
1 cup margarine, softened
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 cup buttermilk
1 teaspoon baking soda
1 1/2 teaspoons vanilla extract
1 (10 ounce) jar maraschino cherries, drained and juice reserved
2 (12 ounce) packages semisweet chocolate chips
2 (8 ounce) packages chopped pitted dates
1 cup flaked coconut
2 cups chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the margarine and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition.
In a separate bowl, sift together flour, salt and baking powder. In a third bowl, combine the buttermilk, baking soda, vanilla extract and maraschino cherry juice.
Stir the milk mixture and flour mixture alternately into the egg mixture until a soft batter is formed. Fold in cherries, chocolate chips, dates, coconut and pecans. Pour batter into prepared pans.
Bake in preheated oven for 90 to 120 minutes, until loaves are firm and a toothpick inserted into the center of each loaf comes out clean.
Cooking : Avocado Smoothie
Ingredients
1 ripe avocado, halved and pitted
1/2 cup vanilla yogurt
3 tablespoons honey
8 ice cubes
Directions
Combine the avocado, milk, yogurt, honey, and ice cubes in a blender; blend until smooth.
1 ripe avocado, halved and pitted
1/2 cup vanilla yogurt
3 tablespoons honey
8 ice cubes
Directions
Combine the avocado, milk, yogurt, honey, and ice cubes in a blender; blend until smooth.
Cooking : Andy's Five Pepper Chicken Wings
Ingredients
1 cup vegetable oil
4 pounds chicken wings
8 tablespoons butter
3 cups hot sauce
2 tablespoons chopped fresh garlic
2 jalapeno peppers, seeded and chopped
2 Thai chile peppers, seeded and chopped
2 habanero peppers, seeded and chopped
2 yellow wax peppers, seeded and chopped
2 red chile peppers, seeded and chopped
salt and pepper to taste
Directions
Heat oil in deep-fryer to 300 degrees F (150 degrees C). Preheat oven to 400 degrees F (205 degrees C).
Cook wings in hot oil for 15 minutes, turning occasionally. Drain on a paper towel-lined dish, then transfer to a shallow baking dish. Broil in the preheated oven for 15 minutes, turning once.
Melt butter in a medium stock pot over medium heat. Stir in hot sauce, garlic, jalapeno, Thai chile, habanero, yellow wax, and red chile peppers. Reduce heat to medium low and cook for 15 minutes, or until peppers are softened. Season to taste with salt and pepper, and pour over wings, turning to coat. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for an additional 10 minutes. Let cool for 5 minutes, and enjoy. Be sure to have plenty of water handy!
1 cup vegetable oil
4 pounds chicken wings
8 tablespoons butter
3 cups hot sauce
2 tablespoons chopped fresh garlic
2 jalapeno peppers, seeded and chopped
2 Thai chile peppers, seeded and chopped
2 habanero peppers, seeded and chopped
2 yellow wax peppers, seeded and chopped
2 red chile peppers, seeded and chopped
salt and pepper to taste
Directions
Heat oil in deep-fryer to 300 degrees F (150 degrees C). Preheat oven to 400 degrees F (205 degrees C).
Cook wings in hot oil for 15 minutes, turning occasionally. Drain on a paper towel-lined dish, then transfer to a shallow baking dish. Broil in the preheated oven for 15 minutes, turning once.
Melt butter in a medium stock pot over medium heat. Stir in hot sauce, garlic, jalapeno, Thai chile, habanero, yellow wax, and red chile peppers. Reduce heat to medium low and cook for 15 minutes, or until peppers are softened. Season to taste with salt and pepper, and pour over wings, turning to coat. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for an additional 10 minutes. Let cool for 5 minutes, and enjoy. Be sure to have plenty of water handy!
Cooking : Austrian Chocolate Balls
Ingredients
2 (1 ounce) squares unsweetened chocolate
1/3 cup butter
1 cup white sugar
1/2 teaspoon almond extract
1 1/3 cups all-purpose flour
1/2 cup finely chopped walnuts
1 (1 ounce) square unsweetened chocolate
1 tablespoon butter
1/4 teaspoon vanilla extract
1 cup confectioners' sugar
3 tablespoons milk
Directions
In a small saucepan over low heat, melt 2 squares of chocolate with 1/3 cup of butter. Stir frequently until melted; remove from heat, and set aside to cool. Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix sugar, egg, egg yolk, and almond extract until light and fluffy. Stir in the melted chocolate. Combine flour and walnuts, and stir into the batter until just combined. Shape dough into 3/4 inch balls, and place them 1 inch apart on ungreased cookie sheets. If the dough is too sticky, refrigerate for 30 minutes before forming balls.
Bake in the preheated oven for 8 to 12 minutes, or until firm to the touch. Transfer to wire racks immediately, and set aside to cool.
In a small saucepan over low heat, melt 1 square of chocolate and 1 tablespoon butter together, stirring frequently until smooth. Remove from heat, and stir in vanilla and confectioners' sugar until well blended. Beat in the milk one tablespoon at a time until the glaze is of the desired consistency. Dip the tops of the cookies into the glaze, and allow to dry completely before storing in an airtight container.
2 (1 ounce) squares unsweetened chocolate
1/3 cup butter
1 cup white sugar
1/2 teaspoon almond extract
1 1/3 cups all-purpose flour
1/2 cup finely chopped walnuts
1 (1 ounce) square unsweetened chocolate
1 tablespoon butter
1/4 teaspoon vanilla extract
1 cup confectioners' sugar
3 tablespoons milk
Directions
In a small saucepan over low heat, melt 2 squares of chocolate with 1/3 cup of butter. Stir frequently until melted; remove from heat, and set aside to cool. Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix sugar, egg, egg yolk, and almond extract until light and fluffy. Stir in the melted chocolate. Combine flour and walnuts, and stir into the batter until just combined. Shape dough into 3/4 inch balls, and place them 1 inch apart on ungreased cookie sheets. If the dough is too sticky, refrigerate for 30 minutes before forming balls.
Bake in the preheated oven for 8 to 12 minutes, or until firm to the touch. Transfer to wire racks immediately, and set aside to cool.
In a small saucepan over low heat, melt 1 square of chocolate and 1 tablespoon butter together, stirring frequently until smooth. Remove from heat, and stir in vanilla and confectioners' sugar until well blended. Beat in the milk one tablespoon at a time until the glaze is of the desired consistency. Dip the tops of the cookies into the glaze, and allow to dry completely before storing in an airtight container.
Cooking : Balsamic Salad dressing
Ingredients
3/4 cup tomato juice
1/4 cup balsamic vinegar or red wine vinegar
1 envelope Italian salad dressing mix
2 teaspoons sugar
Directions
In a jar with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator.
3/4 cup tomato juice
1/4 cup balsamic vinegar or red wine vinegar
1 envelope Italian salad dressing mix
2 teaspoons sugar
Directions
In a jar with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator.
Cooking : Banana Split Muffins
Ingredients
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon salt
3 medium bananas, mashed
1/2 cup mayonnaise*
6 maraschino cherries, halved
Directions
In a bowl, combine flour, sugar, chocolate chips, walnuts, baking soda and salt. In another bowl, combine bananas and mayonnaise. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 degrees F for 20-25 minutes or until muffins test done. Press a cherry half, cut side down, into the top of reach muffin. Cool for 5 minutes before removing from pan to a wire rack.
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon salt
3 medium bananas, mashed
1/2 cup mayonnaise*
6 maraschino cherries, halved
Directions
In a bowl, combine flour, sugar, chocolate chips, walnuts, baking soda and salt. In another bowl, combine bananas and mayonnaise. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 degrees F for 20-25 minutes or until muffins test done. Press a cherry half, cut side down, into the top of reach muffin. Cool for 5 minutes before removing from pan to a wire rack.
Cooking : 2-Step Inside-Out Chicken Pot Pie
Ingredients
1 pound skinless, boneless chicken breast, cut-up
1 (10.75 ounce) can Campbell's� Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
8 hot biscuits, split
Directions
Cook chicken in nonstick skillet until browned, stirring often.
Add soup and vegetables. Cover and simmer until done. Serve on biscuits.
1 pound skinless, boneless chicken breast, cut-up
1 (10.75 ounce) can Campbell's� Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
8 hot biscuits, split
Directions
Cook chicken in nonstick skillet until browned, stirring often.
Add soup and vegetables. Cover and simmer until done. Serve on biscuits.
Cooking : Blue Motorcycle
Ingredients
2 cups ice cubes
1/2 (1.5 fluid ounce) jigger vodka
1/2 (1.5 fluid ounce) jigger tequila
1/2 (1.5 fluid ounce) jigger rum
1/2 (1.5 fluid ounce) jigger gin
1/2 (1.5 fluid ounce) jigger Blue Curacao
1 dash sour mix
2 fluid ounces lemon-lime flavored carbonated beverage
1 slice fresh lemon
Directions
In a cocktail shaker filled with ice, combine the vodka, tequila, rum, gin, Blue Curacao, sour mix and lemon-lime soda. Shake vigorously to get a frothy head on the drink. Pour the contents of the shaker, including ice, into tall bar glass and garnish with a slice of lemon.
2 cups ice cubes
1/2 (1.5 fluid ounce) jigger vodka
1/2 (1.5 fluid ounce) jigger tequila
1/2 (1.5 fluid ounce) jigger rum
1/2 (1.5 fluid ounce) jigger gin
1/2 (1.5 fluid ounce) jigger Blue Curacao
1 dash sour mix
2 fluid ounces lemon-lime flavored carbonated beverage
1 slice fresh lemon
Directions
In a cocktail shaker filled with ice, combine the vodka, tequila, rum, gin, Blue Curacao, sour mix and lemon-lime soda. Shake vigorously to get a frothy head on the drink. Pour the contents of the shaker, including ice, into tall bar glass and garnish with a slice of lemon.
Cooking : Blueberry Zucchini Bread
Ingredients
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Cooking : Black Bean and Corn Salsa
Ingredients
4 (15 ounce) cans black beans, rinsed and drained
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 green bell pepper, diced
1/4 red onion, finely chopped
1 (16 ounce) package frozen corn, thawed
2/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 tablespoon minced garlic
1/4 teaspoon hot sauce, or to taste
Directions
Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.
4 (15 ounce) cans black beans, rinsed and drained
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 green bell pepper, diced
1/4 red onion, finely chopped
1 (16 ounce) package frozen corn, thawed
2/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 tablespoon minced garlic
1/4 teaspoon hot sauce, or to taste
Directions
Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.
Cooking : Butter Bean Veggie Soup
Ingredients
3 celery ribs, chopped
3 medium carrots, chopped
1 small onion, chopped
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 (14.5 ounce) cans chicken broth
2 (15 ounce) cans butter beans, rinsed and drained
1 (14.5 ounce) can stewed tomatoes, cut up
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon pepper
Directions
In a large saucepan, saute the celery, carrots and onion in oil until tender. Stir in flour until blended. Gradually add the broth.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until soup is heated through.
3 celery ribs, chopped
3 medium carrots, chopped
1 small onion, chopped
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 (14.5 ounce) cans chicken broth
2 (15 ounce) cans butter beans, rinsed and drained
1 (14.5 ounce) can stewed tomatoes, cut up
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon pepper
Directions
In a large saucepan, saute the celery, carrots and onion in oil until tender. Stir in flour until blended. Gradually add the broth.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until soup is heated through.
Cooking : Anita's Cozy Apple Fig Compote
Ingredients
2 Red Delicious apples - peeled, cored and diced
14 ounces dried figs
1 (2 inch) stick cinnamon
1 tablespoon lemon juice
1 1/2 cups apple cider
Directions
Place the apples, figs, and cinnamon stick into a large saucepan. Pour in the lemon juice and apple cider. Bring to a simmer over medium heat, and cook 20 to 25 minutes, stirring occasionally. Cover the compote as it cooks if you prefer the compote thinner. Serve warm or cold.
2 Red Delicious apples - peeled, cored and diced
14 ounces dried figs
1 (2 inch) stick cinnamon
1 tablespoon lemon juice
1 1/2 cups apple cider
Directions
Place the apples, figs, and cinnamon stick into a large saucepan. Pour in the lemon juice and apple cider. Bring to a simmer over medium heat, and cook 20 to 25 minutes, stirring occasionally. Cover the compote as it cooks if you prefer the compote thinner. Serve warm or cold.
Cooking : Beef Barley Stew
Ingredients
1 pound beef stew meat, cut into 1/2 inch pieces
1 tablespoon olive oil
2 cups sliced carrots
1 cup chopped onion
1 cup sliced celery
2 cloves garlic cloves, minced
2 cups sliced baby portobello mushrooms
1 (14.5 ounce) can stewed tomatoes
1 cup water
1 cup dry red wine
1 cup beef broth
2 bay leaves
1 teaspoon salt
3/4 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup uncooked medium pearl barley
1/4 cup all-purpose flour
1/3 cup cold water
1 tablespoon balsamic vinegar
Minced fresh parsley
Directions
In a Dutch oven, cook beef in oil until meat is no longer pink. Add the carrots, onion, celery and garlic; cook for 5 minutes. Add the mushrooms, stewed tomatoes, water, wine, broth, bay leaves, salt, thyme and pepper.
Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add barley; cover and simmer 45 minutes longer or until barley and meat are tender.
Combine flour and cold water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Discard bay leaves. Stir in balsamic vinegar just before serving. Sprinkle each serving with parsley if desired.
1 pound beef stew meat, cut into 1/2 inch pieces
1 tablespoon olive oil
2 cups sliced carrots
1 cup chopped onion
1 cup sliced celery
2 cloves garlic cloves, minced
2 cups sliced baby portobello mushrooms
1 (14.5 ounce) can stewed tomatoes
1 cup water
1 cup dry red wine
1 cup beef broth
2 bay leaves
1 teaspoon salt
3/4 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup uncooked medium pearl barley
1/4 cup all-purpose flour
1/3 cup cold water
1 tablespoon balsamic vinegar
Minced fresh parsley
Directions
In a Dutch oven, cook beef in oil until meat is no longer pink. Add the carrots, onion, celery and garlic; cook for 5 minutes. Add the mushrooms, stewed tomatoes, water, wine, broth, bay leaves, salt, thyme and pepper.
Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add barley; cover and simmer 45 minutes longer or until barley and meat are tender.
Combine flour and cold water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Discard bay leaves. Stir in balsamic vinegar just before serving. Sprinkle each serving with parsley if desired.
Cooking : Beef Fajita Salad
Ingredients
1 (8 ounce) bottle Italian-style salad dressing
1 teaspoon ground cumin
1 dash hot pepper sauce
1/2 pound flank steak, cut into strips
1/2 cup fresh corn kernels
1/2 cup kidney beans, cooked
1/2 cup thinly sliced red onion
1/2 cup shredded Cheddar cheese
1 tomato, chopped
8 cups mixed salad greens
2 cups crushed tortilla chips
Directions
Combine the cumin, hot pepper sauce and Italian dressing in a small bowl and mix well. Reserve 1/2 cup of the dressing. In a separate bowl, add enough dressing to coat the beef and let marinate for 1 hour.
In a hot skillet, fry the beef and cook until done. Allow the beef to cool. In a medium bowl combine the beef with the corn, beans, onions and 1/2 cup of the dressing. Refrigerate for several hours before serving.
To serve, toss the beef and vegetable mixture with the salad greens, tomatoes and shredded cheese. Add extra dressing if necessary and top with the crushed tortilla chips.
1 (8 ounce) bottle Italian-style salad dressing
1 teaspoon ground cumin
1 dash hot pepper sauce
1/2 pound flank steak, cut into strips
1/2 cup fresh corn kernels
1/2 cup kidney beans, cooked
1/2 cup thinly sliced red onion
1/2 cup shredded Cheddar cheese
1 tomato, chopped
8 cups mixed salad greens
2 cups crushed tortilla chips
Directions
Combine the cumin, hot pepper sauce and Italian dressing in a small bowl and mix well. Reserve 1/2 cup of the dressing. In a separate bowl, add enough dressing to coat the beef and let marinate for 1 hour.
In a hot skillet, fry the beef and cook until done. Allow the beef to cool. In a medium bowl combine the beef with the corn, beans, onions and 1/2 cup of the dressing. Refrigerate for several hours before serving.
To serve, toss the beef and vegetable mixture with the salad greens, tomatoes and shredded cheese. Add extra dressing if necessary and top with the crushed tortilla chips.
Cooking : Brussels Sprouts and Feta Pastry Roll
Ingredients
15 Brussels sprouts, trimmed and cut in half
2 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar, or to taste
1 teaspoon honey, or to taste
1/4 cup olive oil
salt and ground black pepper to taste
1/4 cup chopped fresh basil
1 small white onion, chopped
1/4 cup walnuts
1/4 cup almonds
1 (6 ounce) container sheep-milk feta cheese, crumbled
2 (8 inch) square sheets of frozen puff pastry, thawed
Directions
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Place the Brussels sprouts in a saucepan with about 1 inch of water. Bring to a boil, cover, and simmer over medium-low heat until they are bright green and tender, 5 to 7 minutes. Remove from the heat, drain, and allow to cool.
Mix the lemon juice, balsamic vinegar, honey, olive oil, salt, and black pepper in a bowl; set aside.
Place the cooled Brussels sprouts into the work bowl of a food processor. Add basil, onion, walnuts, and almonds; process until the mixture is finely chopped, about 15 seconds. Remove Brussels sprouts mixture to a bowl, and mix in the feta cheese and lemon juice mixture to form a moist filling.
Lay the 2 sheets of puff pastry out on a work surface. Divide the filling in half, and spoon and pat half the filling on each square. Leave about 3/4 inch of puff pastry bare at one end of the square. Roll each square up into a roll, and pinch the unfilled end of the pastry sheet closed. Place the filled rolls onto the prepared baking sheet, seam sides down.
Bake in the preheated oven until golden brown, about 20 minutes. Serve hot.
15 Brussels sprouts, trimmed and cut in half
2 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar, or to taste
1 teaspoon honey, or to taste
1/4 cup olive oil
salt and ground black pepper to taste
1/4 cup chopped fresh basil
1 small white onion, chopped
1/4 cup walnuts
1/4 cup almonds
1 (6 ounce) container sheep-milk feta cheese, crumbled
2 (8 inch) square sheets of frozen puff pastry, thawed
Directions
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Place the Brussels sprouts in a saucepan with about 1 inch of water. Bring to a boil, cover, and simmer over medium-low heat until they are bright green and tender, 5 to 7 minutes. Remove from the heat, drain, and allow to cool.
Mix the lemon juice, balsamic vinegar, honey, olive oil, salt, and black pepper in a bowl; set aside.
Place the cooled Brussels sprouts into the work bowl of a food processor. Add basil, onion, walnuts, and almonds; process until the mixture is finely chopped, about 15 seconds. Remove Brussels sprouts mixture to a bowl, and mix in the feta cheese and lemon juice mixture to form a moist filling.
Lay the 2 sheets of puff pastry out on a work surface. Divide the filling in half, and spoon and pat half the filling on each square. Leave about 3/4 inch of puff pastry bare at one end of the square. Roll each square up into a roll, and pinch the unfilled end of the pastry sheet closed. Place the filled rolls onto the prepared baking sheet, seam sides down.
Bake in the preheated oven until golden brown, about 20 minutes. Serve hot.
Cooking : Bacon, Mushroom, and Oyster Stuffing
Ingredients
1 pound bacon
1/2 cup butter
1 onion, sliced thin
2 cloves garlic, minced
1 (4 ounce) package fresh mushrooms, sliced
1 cup white wine
2 cups chicken stock
1 (14 ounce) package seasoned stuffing cubes
1 (10 ounce) jar oysters, drained and cut into thirds
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet; cook over medium-high heat until evenly brown. Remove bacon to a paper towel-lined plate to drain. Reserve drippings in the skillet.
Add the butter to the bacon drippings and melt over medium-high heat. Cook the onion, garlic, and mushrooms in the butter and drippings until the onion has caramelized, 10 to 15 minutes. Pour the wine into the skillet; allow the wine to warm; remove from heat.
Place the stuffing cubes in a large bowl. Pour the vegetable mixture over the cubes. Add the chicken stock. Fold the oysters into the mixture. Transfer the stuffing to a 9x13 inch baking dish.
Bake in preheated oven until golden brown on top, about 30 minutes.
1 pound bacon
1/2 cup butter
1 onion, sliced thin
2 cloves garlic, minced
1 (4 ounce) package fresh mushrooms, sliced
1 cup white wine
2 cups chicken stock
1 (14 ounce) package seasoned stuffing cubes
1 (10 ounce) jar oysters, drained and cut into thirds
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet; cook over medium-high heat until evenly brown. Remove bacon to a paper towel-lined plate to drain. Reserve drippings in the skillet.
Add the butter to the bacon drippings and melt over medium-high heat. Cook the onion, garlic, and mushrooms in the butter and drippings until the onion has caramelized, 10 to 15 minutes. Pour the wine into the skillet; allow the wine to warm; remove from heat.
Place the stuffing cubes in a large bowl. Pour the vegetable mixture over the cubes. Add the chicken stock. Fold the oysters into the mixture. Transfer the stuffing to a 9x13 inch baking dish.
Bake in preheated oven until golden brown on top, about 30 minutes.
Cooking : Black-eyed Peas and Ham Hocks
Ingredients
3 cups water
1 pound dry black-eyed peas
2 smoked ham hocks
salt to taste
1/2 teaspoon black pepper
1 bay leaf
Directions
Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
3 cups water
1 pound dry black-eyed peas
2 smoked ham hocks
salt to taste
1/2 teaspoon black pepper
1 bay leaf
Directions
Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
Cooking : Blackberry Cobbler
Ingredients
1 cup butter or margarine, divided
1 cup sugar
1 cup water
1 1/2 cups self-rising flour*
1/3 cup milk, room temperature
2 cups fresh or frozen blackberries
1/2 teaspoon ground cinnamon
2 tablespoons sugar
Directions
In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside. In a saucepan, heat sugar and water until sugar melts; set aside. Place flour in a mixing bowl; cut in remaining butter until fine crumbs form. Add milk, stirring with a fork until dough leaves sides of bowl. Turn out onto a floured surface; knead three or four times. Roll out to an 11-in. x 9-in. rectangle 1/4 in. thick. Spread berries over dough; sprinkle with cinnamon. Roll up, jelly-roll style. Cut into 1/4-in. thick slices. Carefully lay slices in baking dish over butter. Pour sugar syrup around slices (syrup will be absorbed). Bake at 350 degrees F for 45 minutes. Sprinkle sugar over top and bake 15 minutes more. Serve warm or cold. (*If self-rising flour is not available, use 1-1/2 cups all-purpose flour plus 1/4 teaspoon salt and 2-1/4 teaspoons baking powder.)
1 cup butter or margarine, divided
1 cup sugar
1 cup water
1 1/2 cups self-rising flour*
1/3 cup milk, room temperature
2 cups fresh or frozen blackberries
1/2 teaspoon ground cinnamon
2 tablespoons sugar
Directions
In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside. In a saucepan, heat sugar and water until sugar melts; set aside. Place flour in a mixing bowl; cut in remaining butter until fine crumbs form. Add milk, stirring with a fork until dough leaves sides of bowl. Turn out onto a floured surface; knead three or four times. Roll out to an 11-in. x 9-in. rectangle 1/4 in. thick. Spread berries over dough; sprinkle with cinnamon. Roll up, jelly-roll style. Cut into 1/4-in. thick slices. Carefully lay slices in baking dish over butter. Pour sugar syrup around slices (syrup will be absorbed). Bake at 350 degrees F for 45 minutes. Sprinkle sugar over top and bake 15 minutes more. Serve warm or cold. (*If self-rising flour is not available, use 1-1/2 cups all-purpose flour plus 1/4 teaspoon salt and 2-1/4 teaspoons baking powder.)
Cooking : Beans-n-Franks
Ingredients
2 teaspoons margarine
3 tablespoons chopped onion
1 (16 ounce) can baked beans with pork
1 (16 ounce) package frankfurters, sliced
1/3 cup brown sugar
1 teaspoon prepared mustard
1 teaspoon celery salt
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium heat. Saute onions in butter until tender. Stir in the baked beans and sliced frankfurters. Season with brown sugar, mustard and celery salt. Transfer to a 2 quart casserole dish.
Bake for 40 minutes, stirring occasionally.
2 teaspoons margarine
3 tablespoons chopped onion
1 (16 ounce) can baked beans with pork
1 (16 ounce) package frankfurters, sliced
1/3 cup brown sugar
1 teaspoon prepared mustard
1 teaspoon celery salt
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium heat. Saute onions in butter until tender. Stir in the baked beans and sliced frankfurters. Season with brown sugar, mustard and celery salt. Transfer to a 2 quart casserole dish.
Bake for 40 minutes, stirring occasionally.
Cooking : Boyd's Pinto Beans
Ingredients
1 pound dry pinto beans
1/3 pound smoked pork neck bones
4 cups water
2 tablespoons shortening
Directions
Place the pinto beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
Bring the neck bones to a boil with 4 cups of water in a large saucepan. Reduce heat to medium-high; simmer 20 to 30 minutes.
Pour the drained beans into the simmering water with the neck bones; add additional water to just cover the beans. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 hour. Make sure that the water level continues to cover the beans as they cook; use more water as needed. After 1 hour, stir in the shortening; continue simmering until the beans are tender, about 30 minutes more.
1 pound dry pinto beans
1/3 pound smoked pork neck bones
4 cups water
2 tablespoons shortening
Directions
Place the pinto beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
Bring the neck bones to a boil with 4 cups of water in a large saucepan. Reduce heat to medium-high; simmer 20 to 30 minutes.
Pour the drained beans into the simmering water with the neck bones; add additional water to just cover the beans. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 hour. Make sure that the water level continues to cover the beans as they cook; use more water as needed. After 1 hour, stir in the shortening; continue simmering until the beans are tender, about 30 minutes more.
Cooking : Buffalo Chicken Fingers
Ingredients
4 skinless, boneless chicken breast halves - cut into finger-sized pieces
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup bread crumbs
2 egg whites, beaten
1 tablespoon water
Directions
Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.
Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.
4 skinless, boneless chicken breast halves - cut into finger-sized pieces
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup bread crumbs
2 egg whites, beaten
1 tablespoon water
Directions
Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.
Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.
Cooking : BBQ Chili Pasta
Ingredients
1 (8 ounce) package rotini pasta
1 tablespoon olive oil
1 onion, chopped
8 ounces ground turkey
1 green bell pepper, chopped
1 (15 ounce) can whole kernel corn, drained
1 tablespoon chili powder
1 tablespoon dried oregano
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
3/4 cup barbecue sauce
Directions
In a large pot with boiling salted water cook rotelle pasta until al dente. Drain.
Meanwhile, in a large non-stick skillet heat oil over medium-high heat, add onion and cook until onion for 2 minutes, or until softened. Add ground turkey and cook until no pink remains, about 3 to 4 minutes. Stir in chopped green bell pepper, corn, chili powder, dried oregano, salt, tomato sauce, and BBQ sauce. Bring mixture to a boil. Reduce heat to medium and simmer until slightly thickened, about 3 to 4 minutes, stirring occasionally.
In a large serving bowl, combine the turkey mixture with the pasta. Serve immediately.
1 (8 ounce) package rotini pasta
1 tablespoon olive oil
1 onion, chopped
8 ounces ground turkey
1 green bell pepper, chopped
1 (15 ounce) can whole kernel corn, drained
1 tablespoon chili powder
1 tablespoon dried oregano
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
3/4 cup barbecue sauce
Directions
In a large pot with boiling salted water cook rotelle pasta until al dente. Drain.
Meanwhile, in a large non-stick skillet heat oil over medium-high heat, add onion and cook until onion for 2 minutes, or until softened. Add ground turkey and cook until no pink remains, about 3 to 4 minutes. Stir in chopped green bell pepper, corn, chili powder, dried oregano, salt, tomato sauce, and BBQ sauce. Bring mixture to a boil. Reduce heat to medium and simmer until slightly thickened, about 3 to 4 minutes, stirring occasionally.
In a large serving bowl, combine the turkey mixture with the pasta. Serve immediately.
Cooking : BBQ Tuna Fritters
Ingredients
1 (6 ounce) can light tuna in water, drained
2/3 cup quick-cooking oats
3 tablespoons barbeque sauce
3 tablespoons chopped green onion
1/2 teaspoon hot pepper sauce, or to taste
1/2 teaspoon dried savory
1 pinch salt
2 tablespoons vegetable oil
Directions
In a medium bowl, stir together the tuna, egg and oats until blended. Mix in the barbeque sauce, green onion, hot pepper sauce, savory, and salt.
Heat the oil in a large skillet over medium heat. Spoon tablespoonfuls of the tuna mixture into the pan, and flatten slightly. Smaller patties hold together better. Cook until browned on each side, about 3 minutes per side.
1 (6 ounce) can light tuna in water, drained
2/3 cup quick-cooking oats
3 tablespoons barbeque sauce
3 tablespoons chopped green onion
1/2 teaspoon hot pepper sauce, or to taste
1/2 teaspoon dried savory
1 pinch salt
2 tablespoons vegetable oil
Directions
In a medium bowl, stir together the tuna, egg and oats until blended. Mix in the barbeque sauce, green onion, hot pepper sauce, savory, and salt.
Heat the oil in a large skillet over medium heat. Spoon tablespoonfuls of the tuna mixture into the pan, and flatten slightly. Smaller patties hold together better. Cook until browned on each side, about 3 minutes per side.
Cooking : BBQ Quesadilla
Ingredients
1 (1 pound) package Bob Evans� Zesty Hot Sausage
1/2 cup thinly sliced red onion
1/2 cup Bob Evans� Wildfire BBQ Sauce
4 (10 inch) flour tortillas
1 cup shredded Monterey Jack cheese
Salsa
Directions
In skillet over medium heat crumble and cook sausage and onions until brown. Stir in BBQ sauce. Lay 2 of the tortillas on a flat surface. Top each with 1/4 cup cheese. Divide sausage mixture between the two. Sprinkle each with 1/4 cup cheese. Top with remaining tortillas. Heat large skillet over medium heat. Add a small amount of oil to coat bottom of skillet. Cook one quesadilla at a time until golden brown on each side, about 2 to 3 minutes per side. Cut into wedges and serve with sour cream and salsa.
1 (1 pound) package Bob Evans� Zesty Hot Sausage
1/2 cup thinly sliced red onion
1/2 cup Bob Evans� Wildfire BBQ Sauce
4 (10 inch) flour tortillas
1 cup shredded Monterey Jack cheese
Salsa
Directions
In skillet over medium heat crumble and cook sausage and onions until brown. Stir in BBQ sauce. Lay 2 of the tortillas on a flat surface. Top each with 1/4 cup cheese. Divide sausage mixture between the two. Sprinkle each with 1/4 cup cheese. Top with remaining tortillas. Heat large skillet over medium heat. Add a small amount of oil to coat bottom of skillet. Cook one quesadilla at a time until golden brown on each side, about 2 to 3 minutes per side. Cut into wedges and serve with sour cream and salsa.
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 : Best Pennsylvania Dutch Chicken Corn Soup
Ingredients
2 (3 pound) whole chickens, cut into pieces
3 quarts water
3 onions, minced
1 cup chopped celery
2 1/2 tablespoons salt
1 1/4 teaspoons ground nutmeg
1/4 teaspoon ground black pepper
10 ears fresh corn
1 cup sifted all-purpose flour
1/2 cup milk
Directions
In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
Chop cooled chicken meat and add to soup.
In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.
2 (3 pound) whole chickens, cut into pieces
3 quarts water
3 onions, minced
1 cup chopped celery
2 1/2 tablespoons salt
1 1/4 teaspoons ground nutmeg
1/4 teaspoon ground black pepper
10 ears fresh corn
1 cup sifted all-purpose flour
1/2 cup milk
Directions
In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
Chop cooled chicken meat and add to soup.
In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.
Cooking : Broccoli Tomato Cups
Ingredients
12 medium tomatoes
4 cups broccoli florets
4 tablespoons butter or margarine, melted, divided
1/4 cup seasoned bread crumbs
Directions
Cut a thin slice off the top of each tomato. Scoop out pulp leaving a 1/2-in. shell (discard pulp or save for another use). Invert tomatoes onto paper towels to drain.
In a saucepan, place broccoli in a steamer basket over 1 in. of boiling water. Cover and steam for 5 minutes or until crisp-tender; set aside.
Brush inside of tomatoes with 2 tablespoons butter. Stuff broccoli into tomatoes. Toss bread crumbs and remaining butter; sprinkle over tops. Place in an ungreased baking dish. Bake, uncovered, at 425 degrees F for 15 minutes or until heated through.
12 medium tomatoes
4 cups broccoli florets
4 tablespoons butter or margarine, melted, divided
1/4 cup seasoned bread crumbs
Directions
Cut a thin slice off the top of each tomato. Scoop out pulp leaving a 1/2-in. shell (discard pulp or save for another use). Invert tomatoes onto paper towels to drain.
In a saucepan, place broccoli in a steamer basket over 1 in. of boiling water. Cover and steam for 5 minutes or until crisp-tender; set aside.
Brush inside of tomatoes with 2 tablespoons butter. Stuff broccoli into tomatoes. Toss bread crumbs and remaining butter; sprinkle over tops. Place in an ungreased baking dish. Bake, uncovered, at 425 degrees F for 15 minutes or until heated through.
Cooking : America's Best Cheddar Cheese Dip
Ingredients
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1/2 cup beer or nonalcoholic beer (not dark beer)
1 teaspoon dry mustard
2 cups Sargento� Artisan Blends� Shredded Double Cheddar Cheese
Bread sticks or Melba toast rounds
Directions
Melt butter in medium saucepan over medium heat. Add flour; cook and stir 1 minute.
Add beer and mustard; heat to a boil, stirring frequently. Stir in cheese; reduce heat to low. Stir until cheese is melted and dip is smooth. Serve warm with bread sticks for dipping.
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1/2 cup beer or nonalcoholic beer (not dark beer)
1 teaspoon dry mustard
2 cups Sargento� Artisan Blends� Shredded Double Cheddar Cheese
Bread sticks or Melba toast rounds
Directions
Melt butter in medium saucepan over medium heat. Add flour; cook and stir 1 minute.
Add beer and mustard; heat to a boil, stirring frequently. Stir in cheese; reduce heat to low. Stir until cheese is melted and dip is smooth. Serve warm with bread sticks for dipping.
Cooking : Black-Eyed Peas Spicy Style
Ingredients
1 (15.5 ounce) can black-eyed peas with liquid
1/2 onion, chopped
minced jalapeno pepper to taste
ground black pepper to taste
Directions
In a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy!
1 (15.5 ounce) can black-eyed peas with liquid
1/2 onion, chopped
minced jalapeno pepper to taste
ground black pepper to taste
Directions
In a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy!
Cooking : Amber Beer Cheese Dip
Ingredients
2 (10 ounce) packages extra-sharp Cheddar cheese (such as Cracker Barrel�), shredded
3 tablespoons minced garlic
1 (12 ounce) bottle amber beer
1/4 teaspoon cayenne pepper, or to taste
Directions
Place the shredded cheese and garlic in the bowl of a food processor. With food processor running, slowly pour in the beer, scraping sides of the bowl as necessary; process until evenly blended. Season with cayenne pepper to taste. Transfer to a serving bowl, cover, and chill until ready to serve.
2 (10 ounce) packages extra-sharp Cheddar cheese (such as Cracker Barrel�), shredded
3 tablespoons minced garlic
1 (12 ounce) bottle amber beer
1/4 teaspoon cayenne pepper, or to taste
Directions
Place the shredded cheese and garlic in the bowl of a food processor. With food processor running, slowly pour in the beer, scraping sides of the bowl as necessary; process until evenly blended. Season with cayenne pepper to taste. Transfer to a serving bowl, cover, and chill until ready to serve.
Cooking : Brussels Sprouts with Apples
Ingredients
1 cup diced apple
1 pound Brussels sprouts, trimmed and quartered
1/4 cup apple cider
4 teaspoons olive oil
2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Stir the Brussels sprouts, apple, apple cider, olive oil, thyme, salt, and pepper together in a baking dish until evenly mixed.
Bake in the preheated oven until the Brussels sprouts are tender, about 25 minutes.
1 cup diced apple
1 pound Brussels sprouts, trimmed and quartered
1/4 cup apple cider
4 teaspoons olive oil
2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Stir the Brussels sprouts, apple, apple cider, olive oil, thyme, salt, and pepper together in a baking dish until evenly mixed.
Bake in the preheated oven until the Brussels sprouts are tender, about 25 minutes.
Cooking : Apples 'n' Onion Topped Chops
Ingredients
4 boneless lean pork loin chops
3 cups sliced sweet onions
1 teaspoon canola oil
2 medium Granny Smith apples, peeled and sliced
1/2 cup water
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
Directions
In a large nonstick skillet coated with nonstick cooking spray, cook chops for about 3 minutes on each side or until browned. Remove meat; set aside and keep warm.
In same skillet, cook and stir onion in oil for 7 minutes or until golden brown. Add apple slices; cook and stir 3 minutes longer. Combine the water, brown sugar, vinegar, garlic powder, salt, pepper and rosemary. Stir into skillet. Bring to a boil. Return meat to pan. Reduce heat; cover and simmer for 8-10 minutes or until apples are crisp-tender and a meat thermometer reads 160 degrees F.
4 boneless lean pork loin chops
3 cups sliced sweet onions
1 teaspoon canola oil
2 medium Granny Smith apples, peeled and sliced
1/2 cup water
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
Directions
In a large nonstick skillet coated with nonstick cooking spray, cook chops for about 3 minutes on each side or until browned. Remove meat; set aside and keep warm.
In same skillet, cook and stir onion in oil for 7 minutes or until golden brown. Add apple slices; cook and stir 3 minutes longer. Combine the water, brown sugar, vinegar, garlic powder, salt, pepper and rosemary. Stir into skillet. Bring to a boil. Return meat to pan. Reduce heat; cover and simmer for 8-10 minutes or until apples are crisp-tender and a meat thermometer reads 160 degrees F.
Cooking : Banana Bread - Quick Bread for Machines
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup white sugar
3 tablespoons vegetable oil
2 bananas, peeled and halved lengthwise
Directions
Place ingredients in the pan of the bread machine.
Select the Dough setting, and press Start. Mix the bread for 3 to 5 minutes until the bananas are mashed and all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. When 3 to 5 minutes have passed on the clock display, press Stop. Do not continue mixing. Smooth out the top of the loaf with the rubber spatula.
Select the Bake setting, and press Start. The Bake cycle time may vary with machines, but should be about 50 minutes. To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is dough on the toothpick, reset the machine on Bake and continue to bake an additional 10 to 15 minutes. Test again with the toothpick to assure the bread is completely baked. Remove the pan from the machine, but allow the bread to remain in the pan for 10 minutes. Remove the bread to cool completely on a wire rack.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup white sugar
3 tablespoons vegetable oil
2 bananas, peeled and halved lengthwise
Directions
Place ingredients in the pan of the bread machine.
Select the Dough setting, and press Start. Mix the bread for 3 to 5 minutes until the bananas are mashed and all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. When 3 to 5 minutes have passed on the clock display, press Stop. Do not continue mixing. Smooth out the top of the loaf with the rubber spatula.
Select the Bake setting, and press Start. The Bake cycle time may vary with machines, but should be about 50 minutes. To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is dough on the toothpick, reset the machine on Bake and continue to bake an additional 10 to 15 minutes. Test again with the toothpick to assure the bread is completely baked. Remove the pan from the machine, but allow the bread to remain in the pan for 10 minutes. Remove the bread to cool completely on a wire rack.
Cooking : Barbecued Round Steak
Ingredients
2 pounds beef round steak, 1 inch thick, cut into strips
2 tablespoons vegetable oil
1/2 cup tomato juice
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground mustard
1 garlic clove, minced
1/4 teaspoon chili powder
1/4 teaspoon pepper
4 teaspoons cornstarch
2 tablespoons cold water
Hot cooked rice
Directions
In a large skillet, brown beef in oil over medium-high heat; drain. In a bowl, combine the tomato juice, ketchup, water, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over the beef. bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the meat is tender.
Combine cornstarch and cold water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.
2 pounds beef round steak, 1 inch thick, cut into strips
2 tablespoons vegetable oil
1/2 cup tomato juice
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground mustard
1 garlic clove, minced
1/4 teaspoon chili powder
1/4 teaspoon pepper
4 teaspoons cornstarch
2 tablespoons cold water
Hot cooked rice
Directions
In a large skillet, brown beef in oil over medium-high heat; drain. In a bowl, combine the tomato juice, ketchup, water, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over the beef. bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the meat is tender.
Combine cornstarch and cold water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.
Cooking : Better Than...Cake
Ingredients
1 (18.25 ounce) package butter cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1/4 cup water
1/2 cup vegetable oil
8 ounces sour cream
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, combine cake mix, pudding mix, eggs, water, oil and sour cream. Beat with a mixer until smooth. Stir in chocolate chips.
Divide into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Frost with Cream Cheese Frosting or Sour Cream Chocolate Frosting.
1 (18.25 ounce) package butter cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1/4 cup water
1/2 cup vegetable oil
8 ounces sour cream
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, combine cake mix, pudding mix, eggs, water, oil and sour cream. Beat with a mixer until smooth. Stir in chocolate chips.
Divide into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Frost with Cream Cheese Frosting or Sour Cream Chocolate Frosting.
Cooking : Authentic Thai Cashew Chicken
Ingredients
1 tablespoon canola oil
1 large yellow onion, chopped
1 large yellow bell pepper, chopped
3 tablespoons ketchup
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/3 cup chicken broth
1 teaspoon white sugar
1 teaspoon Thai garlic chile paste
4 skinless, boneless chicken breast halves - cut into bite-size pieces
1 zucchini, chopped
1 yellow squash, chopped
6 ounces broccoli, chopped
8 ounces fresh mushrooms, quartered
1/2 cup unsalted cashew nuts
Directions
Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.
1 tablespoon canola oil
1 large yellow onion, chopped
1 large yellow bell pepper, chopped
3 tablespoons ketchup
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/3 cup chicken broth
1 teaspoon white sugar
1 teaspoon Thai garlic chile paste
4 skinless, boneless chicken breast halves - cut into bite-size pieces
1 zucchini, chopped
1 yellow squash, chopped
6 ounces broccoli, chopped
8 ounces fresh mushrooms, quartered
1/2 cup unsalted cashew nuts
Directions
Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.
Tuesday, August 30, 2011
Cooking : Ali's Coo Coo for Coconut Relish
Ingredients
1 (8 ounce) package sweetened shredded coconut
1 jalapeno pepper, seeded
1 tablespoon Dijon mustard, or more to taste
3 tablespoons mayonnaise, or more to taste
1/4 cup coconut flavored syrup
1/4 cup water
Directions
Blend the coconut, jalapeno pepper, Dijon mustard, mayonnaise, coconut flavored syrup, and water in a blender until liquefied; pour into a saucepan and bring to a boil. Cook the coconut mixture at a gentle boil for 10 minutes. Remove from heat and set aside to cool before serving as a condiment for hot dogs.
1 (8 ounce) package sweetened shredded coconut
1 jalapeno pepper, seeded
1 tablespoon Dijon mustard, or more to taste
3 tablespoons mayonnaise, or more to taste
1/4 cup coconut flavored syrup
1/4 cup water
Directions
Blend the coconut, jalapeno pepper, Dijon mustard, mayonnaise, coconut flavored syrup, and water in a blender until liquefied; pour into a saucepan and bring to a boil. Cook the coconut mixture at a gentle boil for 10 minutes. Remove from heat and set aside to cool before serving as a condiment for hot dogs.
Cooking : Bodacious Brownies
Ingredients
1/2 cup butter or margarine
1 cup white sugar
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
Melt butter in medium sauce pan. Remove from heat, and stir in sugar and cocoa. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the chocolate mixture until just blended. Fold in walnuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 25 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. Cool in pan on a wire rack.
1/2 cup butter or margarine
1 cup white sugar
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
Melt butter in medium sauce pan. Remove from heat, and stir in sugar and cocoa. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the chocolate mixture until just blended. Fold in walnuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 25 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. Cool in pan on a wire rack.
Cooking : Apple Port Pastry Cups
Ingredients
1/2 (17.3 ounce) package Pepperidge Farm� Puff Pastry Sheets
4 ounces mascarpone cheese, softened
4 teaspoons packed brown sugar
1 tablespoon port wine
1/2 teaspoon ground cinnamon
2 teaspoons lemon juice
1 red or green apple, cored and finely chopped
Directions
Thaw the pastry sheet at room temperature for 40 minutes or until easy to handle. Heat the oven to 400 degrees F.
Unfold the pastry sheet on a lightly floured surface and roll into a 14-inch square. Cut the pastry sheet into 36 (about 2 1/4-inch) squares. Press the pastry squares into 36 (1 3/4-inch) mini muffin pan cups.
Bake for 10 minutes or until the pastry cups are golden.
Stir the cheese, brown sugar, wine, cinnamon and lemon juice in a medium bowl until the mixture is smooth. Add the apples and toss to coat.
Divide the apple mixture among the pastry cups. Bake for 10 minutes or until the filling is hot.
1/2 (17.3 ounce) package Pepperidge Farm� Puff Pastry Sheets
4 ounces mascarpone cheese, softened
4 teaspoons packed brown sugar
1 tablespoon port wine
1/2 teaspoon ground cinnamon
2 teaspoons lemon juice
1 red or green apple, cored and finely chopped
Directions
Thaw the pastry sheet at room temperature for 40 minutes or until easy to handle. Heat the oven to 400 degrees F.
Unfold the pastry sheet on a lightly floured surface and roll into a 14-inch square. Cut the pastry sheet into 36 (about 2 1/4-inch) squares. Press the pastry squares into 36 (1 3/4-inch) mini muffin pan cups.
Bake for 10 minutes or until the pastry cups are golden.
Stir the cheese, brown sugar, wine, cinnamon and lemon juice in a medium bowl until the mixture is smooth. Add the apples and toss to coat.
Divide the apple mixture among the pastry cups. Bake for 10 minutes or until the filling is hot.
Cooking : Apple Streusel Muffins
Ingredients
1 (18.25 ounce) package yellow cake mix
3/4 cup all-purpose flour
3/4 cup water
1/3 cup vegetable oil
3/4 cup applesauce
1/4 cup sugar
1 teaspoon ground cinnamon
STREUSEL TOPPING:
1/4 cup sugar
1 teaspoon all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon butter or margarine, softened
Directions
In a mixing bowl, combine cake mix, flour, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined muffin cups one-third full. Combine the filling ingredients; place 2 tablespoonfuls in the center of each muffin cup. Top with remaining batter. Combine the topping ingredients until crumbly; sprinkle over batter.
Bake at 350 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
1 (18.25 ounce) package yellow cake mix
3/4 cup all-purpose flour
3/4 cup water
1/3 cup vegetable oil
3/4 cup applesauce
1/4 cup sugar
1 teaspoon ground cinnamon
STREUSEL TOPPING:
1/4 cup sugar
1 teaspoon all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon butter or margarine, softened
Directions
In a mixing bowl, combine cake mix, flour, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined muffin cups one-third full. Combine the filling ingredients; place 2 tablespoonfuls in the center of each muffin cup. Top with remaining batter. Combine the topping ingredients until crumbly; sprinkle over batter.
Bake at 350 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Cooking : Blueberry Coffee Cake
Ingredients
1/4 cup butter, softened
2/3 cup sugar
1 1/8 cups all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup fresh or frozen blueberries
1 (3 ounce) package cream cheese, cubed
2 tablespoons all-purpose flour
2 tablespoons sugar
1 tablespoon cold butter
Directions
For batter, in a large mixing bowl, cream butter and sugar. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish.
For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
1/4 cup butter, softened
2/3 cup sugar
1 1/8 cups all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup fresh or frozen blueberries
1 (3 ounce) package cream cheese, cubed
2 tablespoons all-purpose flour
2 tablespoons sugar
1 tablespoon cold butter
Directions
For batter, in a large mixing bowl, cream butter and sugar. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish.
For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Cooking : Asian-Style Pork Chop Bake
Ingredients
1/2 cup teriyaki sauce
1/2 cup orange juice
1/4 cup dry sherry
2 teaspoons minced fresh ginger root
2 cloves garlic, minced
ground black pepper to taste
1 dash ground allspice
6 (3/4 inch) thick pork chops
Directions
To Make Marinade: In a medium, non-reactive bowl, mix the teriyaki sauce, orange juice, sherry, ginger root, garlic, pepper and allspice. Add pork chops to bowl, cover, and marinate in refrigerator for 6 hours, turning as needed.
Preheat oven to 400 degrees F (200 degrees C).
Remove chops and marinade from refrigerator. Remove cover and bake in the preheated oven for 30 to 40 minutes, or until internal temperature of meat has reached 160 degrees F (70 degrees C).
1/2 cup teriyaki sauce
1/2 cup orange juice
1/4 cup dry sherry
2 teaspoons minced fresh ginger root
2 cloves garlic, minced
ground black pepper to taste
1 dash ground allspice
6 (3/4 inch) thick pork chops
Directions
To Make Marinade: In a medium, non-reactive bowl, mix the teriyaki sauce, orange juice, sherry, ginger root, garlic, pepper and allspice. Add pork chops to bowl, cover, and marinate in refrigerator for 6 hours, turning as needed.
Preheat oven to 400 degrees F (200 degrees C).
Remove chops and marinade from refrigerator. Remove cover and bake in the preheated oven for 30 to 40 minutes, or until internal temperature of meat has reached 160 degrees F (70 degrees C).
Cooking : Bow Tie Tuna Florentine
Ingredients
1 (8 ounce) package farfalle (bow tie) pasta
1 tablespoon margarine
1 1/4 cups milk
1 (1.2 ounce) package creamy pesto sauce mix
2 cups fresh spinach, rinsed and thinly sliced
1/2 cup sliced fresh mushrooms
3 (6 ounce) cans tuna, drained
3 roma (plum) tomatoes, chopped
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, melt the margarine over medium-high heat. Add milk and pesto sauce mix; bring to a boil stirring constantly with a wire whisk until well blended and boiling. Reduce heat and add spinach and mushrooms. Simmer for 3 to 4 minutes, stirring occasionally.
Add cooked pasta, tuna and tomatoes, stirring gently to coat. Cook 3 to 5 minutes until thoroughly heated.
1 (8 ounce) package farfalle (bow tie) pasta
1 tablespoon margarine
1 1/4 cups milk
1 (1.2 ounce) package creamy pesto sauce mix
2 cups fresh spinach, rinsed and thinly sliced
1/2 cup sliced fresh mushrooms
3 (6 ounce) cans tuna, drained
3 roma (plum) tomatoes, chopped
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, melt the margarine over medium-high heat. Add milk and pesto sauce mix; bring to a boil stirring constantly with a wire whisk until well blended and boiling. Reduce heat and add spinach and mushrooms. Simmer for 3 to 4 minutes, stirring occasionally.
Add cooked pasta, tuna and tomatoes, stirring gently to coat. Cook 3 to 5 minutes until thoroughly heated.
Cooking : Apple Milkshake
Ingredients
1 apple - peeled, cored, and chopped
1 1/2 cups milk
3 scoops vanilla ice cream
2 tablespoons white sugar
Directions
Place the apple, milk, ice cream, and sugar in a blender, and blend until smooth. Serve cold!
1 apple - peeled, cored, and chopped
1 1/2 cups milk
3 scoops vanilla ice cream
2 tablespoons white sugar
Directions
Place the apple, milk, ice cream, and sugar in a blender, and blend until smooth. Serve cold!
Cooking : Bread Machine Focaccia
Ingredients
1 cup lukewarm water
2 tablespoons olive oil
1/2 teaspoon salt
2 teaspoons chopped garlic
1 tablespoon chopped fresh rosemary
3 cups bread flour
1 1/2 teaspoons active dry yeast
2 tablespoons olive oil
1 1/2 teaspoons chopped fresh rosemary
Directions
Place water, 2 tablespoons olive oil, salt, garlic, 1 tablespoon rosemary, bread flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
Remove dough from bread machine when cycle is complete. Pat dough into either a 9x13 inch baking pan or 12 inch pizza pan. Use your fingers to dimple the dough every inch or so. Brush with remaining olive oil and sprinkle with remaining rosemary.
Preheat oven to 400 degrees F (200 degrees C). Cover foccacia with plastic wrap while oven preheats.
Bake in preheated oven for 20 to 25 minutes, or until golden brown. let cool for 5 minutes before serving.
1 cup lukewarm water
2 tablespoons olive oil
1/2 teaspoon salt
2 teaspoons chopped garlic
1 tablespoon chopped fresh rosemary
3 cups bread flour
1 1/2 teaspoons active dry yeast
2 tablespoons olive oil
1 1/2 teaspoons chopped fresh rosemary
Directions
Place water, 2 tablespoons olive oil, salt, garlic, 1 tablespoon rosemary, bread flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
Remove dough from bread machine when cycle is complete. Pat dough into either a 9x13 inch baking pan or 12 inch pizza pan. Use your fingers to dimple the dough every inch or so. Brush with remaining olive oil and sprinkle with remaining rosemary.
Preheat oven to 400 degrees F (200 degrees C). Cover foccacia with plastic wrap while oven preheats.
Bake in preheated oven for 20 to 25 minutes, or until golden brown. let cool for 5 minutes before serving.
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 : BBQ Steak Teriyaki
Ingredients
1 1/2 pounds flank steak
10 fluid ounces teriyaki sauce
1 teaspoon ground ginger
1 tablespoon dark sesame oil
1 tablespoon grated orange zest
1/4 cup cider vinegar
1/4 cup water
1/8 teaspoon cayenne pepper
2 cloves garlic, minced
Directions
In a medium bowl, mix together teriyaki sauce, ginger, sesame oil, orange zest, vinegar, water, cayenne pepper, and garlic. Place steak in a shallow dish, and pour marinade over meat. Cover, and refrigerate for at least 2 hours.
Preheat grill for high heat.
Lightly oil the grate, and place meat on grill. Cook for 3 to 5 minutes per side. Test for doneness.
1 1/2 pounds flank steak
10 fluid ounces teriyaki sauce
1 teaspoon ground ginger
1 tablespoon dark sesame oil
1 tablespoon grated orange zest
1/4 cup cider vinegar
1/4 cup water
1/8 teaspoon cayenne pepper
2 cloves garlic, minced
Directions
In a medium bowl, mix together teriyaki sauce, ginger, sesame oil, orange zest, vinegar, water, cayenne pepper, and garlic. Place steak in a shallow dish, and pour marinade over meat. Cover, and refrigerate for at least 2 hours.
Preheat grill for high heat.
Lightly oil the grate, and place meat on grill. Cook for 3 to 5 minutes per side. Test for doneness.
Cooking : Banana Split Pie
Ingredients
1/2 cup butter
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 (1 ounce) square unsweetened chocolate, grated
1 (9 inch) pie crust, baked
Directions
Cream together butter or margarine and confectioner's sugar. Beat in eggs one at a time; beat for 3 minutes after each addition. Stir in vanilla.
Slice 2 bananas, and sprinkle with lemon juice. Fold grated chocolate and bananas into sugar mixture. Turn filling into cooled pie shell. Garnish with walnuts, banana slices, and whipped cream.
For more information regarding egg safety, read our Hints and Tips.
1/2 cup butter
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 (1 ounce) square unsweetened chocolate, grated
1 (9 inch) pie crust, baked
Directions
Cream together butter or margarine and confectioner's sugar. Beat in eggs one at a time; beat for 3 minutes after each addition. Stir in vanilla.
Slice 2 bananas, and sprinkle with lemon juice. Fold grated chocolate and bananas into sugar mixture. Turn filling into cooled pie shell. Garnish with walnuts, banana slices, and whipped cream.
For more information regarding egg safety, read our Hints and Tips.
Cooking : Bruce's Honey Sesame Bread
Ingredients
1 1/4 cups water
1/4 cup honey
1 tablespoon powdered buttermilk
1 1/2 teaspoons salt
3 cups bread flour
3 tablespoons wheat bran
1/2 cup sesame seeds, toasted
2 1/4 teaspoons active dry yeast
Directions
Place ingredients in bread machine pan in the order suggested by the manufacturer.
Select Basic Bread cycle.
1 1/4 cups water
1/4 cup honey
1 tablespoon powdered buttermilk
1 1/2 teaspoons salt
3 cups bread flour
3 tablespoons wheat bran
1/2 cup sesame seeds, toasted
2 1/4 teaspoons active dry yeast
Directions
Place ingredients in bread machine pan in the order suggested by the manufacturer.
Select Basic Bread cycle.
Cooking : Asian Ginger Dressing
Ingredients
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
3/4 cup olive oil
1/3 cup rice vinegar
1/2 cup soy sauce
3 tablespoons honey
1/4 cup water
Directions
In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
3/4 cup olive oil
1/3 cup rice vinegar
1/2 cup soy sauce
3 tablespoons honey
1/4 cup water
Directions
In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.
Cooking : Best Chicken Salad Ever II
Ingredients
1/4 cup honey
1/4 cup Worcestershire sauce
6 (4 ounce) skinless, boneless chicken breast halves
3 tablespoons honey
3 tablespoons prepared Dijon-style mustard
2 tablespoons white wine vinegar
2 teaspoons lemon zest
1 1/2 teaspoons lemon pepper
1/2 teaspoon poppy seeds
1/2 teaspoon garlic powder
1 cup halved seedless red grapes
1/2 cup cashews
Directions
In a large, self-sealing bag, combine honey and Worcestershire sauce. Add chicken and place bag in a shallow dish in the refrigerator. Chill 2 to 4 hours, turning bag occasionally. Remove chicken and discard marinade.
Grill chicken over medium heat for 12 to 15 minutes, until juices run clear and chicken is no longer pink inside. Remove from grill, cool and chop.
In a medium bowl, whisk together the remaining honey, mustard, vinegar, lemon zest, lemon pepper, poppy seeds and garlic powder. Add chicken, grapes and cashews and toss until evenly coated. Cover and chill until serving.
1/4 cup honey
1/4 cup Worcestershire sauce
6 (4 ounce) skinless, boneless chicken breast halves
3 tablespoons honey
3 tablespoons prepared Dijon-style mustard
2 tablespoons white wine vinegar
2 teaspoons lemon zest
1 1/2 teaspoons lemon pepper
1/2 teaspoon poppy seeds
1/2 teaspoon garlic powder
1 cup halved seedless red grapes
1/2 cup cashews
Directions
In a large, self-sealing bag, combine honey and Worcestershire sauce. Add chicken and place bag in a shallow dish in the refrigerator. Chill 2 to 4 hours, turning bag occasionally. Remove chicken and discard marinade.
Grill chicken over medium heat for 12 to 15 minutes, until juices run clear and chicken is no longer pink inside. Remove from grill, cool and chop.
In a medium bowl, whisk together the remaining honey, mustard, vinegar, lemon zest, lemon pepper, poppy seeds and garlic powder. Add chicken, grapes and cashews and toss until evenly coated. Cover and chill until serving.
Cooking : Apple Walnut Cake
Ingredients
1 cup butter, softened
2 cups sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground mace
3 cups chopped, peeled baking apples
2 cups chopped walnuts
Directions
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour, baking powder, cinnamon, salt and mace; gradually add to creamed mixture. Stir in apples and nuts. (Batter will be very stiff.)
Spoon into a greased and floured 10-in. tube pan bake at 325 degrees F for 1 hour and 25 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely.
1 cup butter, softened
2 cups sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground mace
3 cups chopped, peeled baking apples
2 cups chopped walnuts
Directions
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour, baking powder, cinnamon, salt and mace; gradually add to creamed mixture. Stir in apples and nuts. (Batter will be very stiff.)
Spoon into a greased and floured 10-in. tube pan bake at 325 degrees F for 1 hour and 25 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely.
Cooking : BBQ Chicken Pizza
Ingredients
1 (12 inch) pre-baked pizza crust
1 cup spicy barbeque sauce
2 skinless boneless chicken breast halves, cooked and cubed
1/2 cup chopped fresh cilantro
1 cup sliced pepperoncini peppers
1 cup chopped red onion
2 cups shredded Colby-Monterey Jack cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.
1 (12 inch) pre-baked pizza crust
1 cup spicy barbeque sauce
2 skinless boneless chicken breast halves, cooked and cubed
1/2 cup chopped fresh cilantro
1 cup sliced pepperoncini peppers
1 cup chopped red onion
2 cups shredded Colby-Monterey Jack cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.
Cooking : Apple and Onion Dressing
Ingredients
7 cups white bread cubes
1 cup raisins
3/4 cup butter
1 cup chopped onion
1 cup chopped celery
1 clove garlic, minced
3 cups diced apple without peel
1/4 cup chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon paprika
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
Cover raisins with boiling water and let sit for 5 minutes. Drain well then toss them with the bread cubes.
In a skillet melt the butter and saute the onions, garlic, and celery for about 4 to 5 minutes. Stir the sauteed onions into the bread cube mixture. Add the diced apples, parsley, salt and paprika and stir carefully. Place stuffing mix in the prepared dish or you can alternately place it in a large roaster with your favorite uncooked meat (pork chops, turkey, chicken, etc.).
Bake the dressing for 30 to 40 minutes. If you are baking the dressing with meat cook it until the meat is completely done all the way through.
7 cups white bread cubes
1 cup raisins
3/4 cup butter
1 cup chopped onion
1 cup chopped celery
1 clove garlic, minced
3 cups diced apple without peel
1/4 cup chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon paprika
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
Cover raisins with boiling water and let sit for 5 minutes. Drain well then toss them with the bread cubes.
In a skillet melt the butter and saute the onions, garlic, and celery for about 4 to 5 minutes. Stir the sauteed onions into the bread cube mixture. Add the diced apples, parsley, salt and paprika and stir carefully. Place stuffing mix in the prepared dish or you can alternately place it in a large roaster with your favorite uncooked meat (pork chops, turkey, chicken, etc.).
Bake the dressing for 30 to 40 minutes. If you are baking the dressing with meat cook it until the meat is completely done all the way through.
Cooking : Broccoli and Stuffing Casserole
Ingredients
2 pounds fresh broccoli florets
2 eggs, beaten
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup mayonnaise
10 ounces dry bread stuffing mix
1/2 cup butter, melted
1 cup shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Cook broccoli in a large pot of salted boiling water until just slightly tender. Drain.
In a large bowl, combine eggs, onion, mushroom soup and mayonnaise.
Place a layer of broccoli in the prepared baking dish. Pour mayonnaise sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter or margarine over all and top with shredded cheese.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
2 pounds fresh broccoli florets
2 eggs, beaten
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup mayonnaise
10 ounces dry bread stuffing mix
1/2 cup butter, melted
1 cup shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Cook broccoli in a large pot of salted boiling water until just slightly tender. Drain.
In a large bowl, combine eggs, onion, mushroom soup and mayonnaise.
Place a layer of broccoli in the prepared baking dish. Pour mayonnaise sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter or margarine over all and top with shredded cheese.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
Cooking : Baby Back Ribs
Ingredients
2 pounds pork baby back ribs
1 (18 ounce) bottle barbecue sauce
Directions
Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
Preheat oven to 300 degrees F (150 degrees C).
Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.
2 pounds pork baby back ribs
1 (18 ounce) bottle barbecue sauce
Directions
Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
Preheat oven to 300 degrees F (150 degrees C).
Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.
Cooking : Blue Cheese Crusted Filet Mignon with Port Wine Sauce
Ingredients
1 tablespoon butter
1/2 cup minced white onion
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
3/4 cup low-sodium beef broth
1/2 cup port wine
1 tablespoon vegetable oil
4 filet mignon steaks (1 1/2 inch thick)
3/4 cup crumbled blue cheese
1/4 cup panko bread crumbs
Directions
Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
1 tablespoon butter
1/2 cup minced white onion
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
3/4 cup low-sodium beef broth
1/2 cup port wine
1 tablespoon vegetable oil
4 filet mignon steaks (1 1/2 inch thick)
3/4 cup crumbled blue cheese
1/4 cup panko bread crumbs
Directions
Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
Cooking : Best Grilled Margarita Chicken... Ever!
Ingredients
2/3 cup chopped fresh cilantro
2 tablespoons coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
1/2 cup margarita mix
1/4 cup lime juice
1/4 cup orange juice
3 tablespoons tequila
3 tablespoons triple sec
2 tablespoons honey
1 cup light olive oil
6 skinless, boneless chicken breast halves
Directions
Place cilantro, pepper, garlic powder, and onion powder in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.
2/3 cup chopped fresh cilantro
2 tablespoons coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
1/2 cup margarita mix
1/4 cup lime juice
1/4 cup orange juice
3 tablespoons tequila
3 tablespoons triple sec
2 tablespoons honey
1 cup light olive oil
6 skinless, boneless chicken breast halves
Directions
Place cilantro, pepper, garlic powder, and onion powder in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.
Cooking : Asparagus-Turkey Pasta Toss
Ingredients
4 ounces uncooked angel hair pasta
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/2 teaspoon chicken bouillon granules
1/4 teaspoon pepper
1/8 teaspoon salt
3/4 cup milk
1/4 cup shredded Swiss cheese
3 tablespoons shredded Parmesan cheese
1 cup diced, cooked turkey
10 fresh asparagus spears, cut into 1-inch pieces
1/2 cup sliced fresh mushrooms
Directions
Cook pasta according to package directions. In a saucepan, melt butter. Stir in the flour, bouillon, pepper and salt until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheeses and stir until smooth. Stir in the turkey, asparagus and mushrooms. Cook until heated through. Drain pasta and place in a serving bowl. Pour sauce mixture over pasta; toss gently to coat.
4 ounces uncooked angel hair pasta
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/2 teaspoon chicken bouillon granules
1/4 teaspoon pepper
1/8 teaspoon salt
3/4 cup milk
1/4 cup shredded Swiss cheese
3 tablespoons shredded Parmesan cheese
1 cup diced, cooked turkey
10 fresh asparagus spears, cut into 1-inch pieces
1/2 cup sliced fresh mushrooms
Directions
Cook pasta according to package directions. In a saucepan, melt butter. Stir in the flour, bouillon, pepper and salt until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheeses and stir until smooth. Stir in the turkey, asparagus and mushrooms. Cook until heated through. Drain pasta and place in a serving bowl. Pour sauce mixture over pasta; toss gently to coat.
Cooking : Bub Bub's Hearty Mush
Ingredients
2 cups uncooked long grain white rice
1 quart water
1 (16 ounce) package kielbasa sausage, sliced
1 tablespoon ground cayenne pepper
1 teaspoon garlic salt
1 teaspoon seasoned salt
1 teaspoon salt
1 teaspoon ground black pepper
2 (29 ounce) cans mixed vegetables, drained
3 tablespoons butter
Directions
In a medium pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 25 minutes.
Cut the kielbasa slices in half, and place in a large skillet over medium heat. Cook 5 minutes, until heated through, and season with cayenne pepper, garlic salt, seasoned salt, salt, and pepper. Mix in the vegetables and butter. Cover, and continue cooking about 10 minutes. Serve over the cooked rice.
2 cups uncooked long grain white rice
1 quart water
1 (16 ounce) package kielbasa sausage, sliced
1 tablespoon ground cayenne pepper
1 teaspoon garlic salt
1 teaspoon seasoned salt
1 teaspoon salt
1 teaspoon ground black pepper
2 (29 ounce) cans mixed vegetables, drained
3 tablespoons butter
Directions
In a medium pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 25 minutes.
Cut the kielbasa slices in half, and place in a large skillet over medium heat. Cook 5 minutes, until heated through, and season with cayenne pepper, garlic salt, seasoned salt, salt, and pepper. Mix in the vegetables and butter. Cover, and continue cooking about 10 minutes. Serve over the cooked rice.
Cooking : Brazilian Fish Stew
Ingredients
3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds tilapia fillets, cut into chunks
2 tablespoons olive oil
2 onions, chopped
4 large bell peppers, sliced
1 (16 ounce) can diced tomatoes, drained
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped (optional)
Directions
Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.
3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds tilapia fillets, cut into chunks
2 tablespoons olive oil
2 onions, chopped
4 large bell peppers, sliced
1 (16 ounce) can diced tomatoes, drained
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped (optional)
Directions
Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.
Cooking : Bob's Salad Dressing
Ingredients
2/3 cup olive oil
1/3 cup fresh lemon juice
1/3 cup tahini
1 tablespoon nutritional yeast
1/4 cup tamari
1 tablespoon honey
1/2 teaspoon dried oregano
1 tablespoon mayonnaise
salt and pepper to taste
Directions
In a blender, combine olive oil, lemon juice, tahini, nutritional yeast, tamari, honey, oregano, mayonnaise and salt and pepper. Process until smooth and serve over salad.
2/3 cup olive oil
1/3 cup fresh lemon juice
1/3 cup tahini
1 tablespoon nutritional yeast
1/4 cup tamari
1 tablespoon honey
1/2 teaspoon dried oregano
1 tablespoon mayonnaise
salt and pepper to taste
Directions
In a blender, combine olive oil, lemon juice, tahini, nutritional yeast, tamari, honey, oregano, mayonnaise and salt and pepper. Process until smooth and serve over salad.
Cooking : Authentic and Easy Shrimp Curry
Ingredients
1/4 cup vegetable oil
1 large onion, chopped
10 fresh curry leaves (optional)
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
2/3 teaspoon salt
1/2 teaspoon ground turmeric
1 tomato, finely chopped
1 teaspoon ground red chile pepper
2 pounds medium shrimp - peeled and deveined
1/4 cup water
1 teaspoon garam masala
chopped fresh cilantro to taste
Directions
Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.
1/4 cup vegetable oil
1 large onion, chopped
10 fresh curry leaves (optional)
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
2/3 teaspoon salt
1/2 teaspoon ground turmeric
1 tomato, finely chopped
1 teaspoon ground red chile pepper
2 pounds medium shrimp - peeled and deveined
1/4 cup water
1 teaspoon garam masala
chopped fresh cilantro to taste
Directions
Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.
Cooking : Banana Souffle
Ingredients
1 tablespoon unsalted butter, melted
2 teaspoons white sugar
2 egg whites
2 eggs, separated
1 pinch salt
2 ripe bananas, mashed
1 tablespoon honey, or more to taste
1/2 teaspoon vanilla extract
1/2 teaspoon grated fresh ginger root
1 tablespoon sweetened cocoa powder
Directions
Preheat oven to 400 degrees F (200 degrees C). Brush 4 1-cup souffle dishes with melted butter; sprinkle the insides of the cups with sugar.
Set the egg yolks aside, and place the 4 egg whites into the work bowl of an electric mixer. Beat the egg whites and salt until the whites form soft peaks.
Place the 2 egg yolks, bananas, honey, vanilla extract, and ginger into a blender; pulse until smooth.
Scoop the banana mixture into a bowl; use a rubber spatula or wire whisk to gently fold 1/4 of the beaten egg whites into the banana mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Fold in the remaining egg whites, being careful to keep as much air in the mixture as possible.
Spoon the souffle mixture into the prepared dishes; bake in the preheated oven until the souffles have puffed up above the baking dishes and the tops are browned, about 15 minutes. Sift a little sweetened cocoa powder over each souffle for garnish to serve.
1 tablespoon unsalted butter, melted
2 teaspoons white sugar
2 egg whites
2 eggs, separated
1 pinch salt
2 ripe bananas, mashed
1 tablespoon honey, or more to taste
1/2 teaspoon vanilla extract
1/2 teaspoon grated fresh ginger root
1 tablespoon sweetened cocoa powder
Directions
Preheat oven to 400 degrees F (200 degrees C). Brush 4 1-cup souffle dishes with melted butter; sprinkle the insides of the cups with sugar.
Set the egg yolks aside, and place the 4 egg whites into the work bowl of an electric mixer. Beat the egg whites and salt until the whites form soft peaks.
Place the 2 egg yolks, bananas, honey, vanilla extract, and ginger into a blender; pulse until smooth.
Scoop the banana mixture into a bowl; use a rubber spatula or wire whisk to gently fold 1/4 of the beaten egg whites into the banana mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Fold in the remaining egg whites, being careful to keep as much air in the mixture as possible.
Spoon the souffle mixture into the prepared dishes; bake in the preheated oven until the souffles have puffed up above the baking dishes and the tops are browned, about 15 minutes. Sift a little sweetened cocoa powder over each souffle for garnish to serve.
Cooking : Apricot Glazed Chicken
Ingredients
6 skinless, boneless chicken breasts
1 (10.75 ounce) can low-sodium chicken broth
3/4 cup apricot preserves
1 tablespoon light soy sauce
1 tablespoon cornstarch
1 tablespoon water
Directions
Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.
6 skinless, boneless chicken breasts
1 (10.75 ounce) can low-sodium chicken broth
3/4 cup apricot preserves
1 tablespoon light soy sauce
1 tablespoon cornstarch
1 tablespoon water
Directions
Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.
Cooking : Baked Chicken on the Grill
Ingredients
2/3 cup buttermilk baking mix
1 1/2 teaspoons paprika
1 1/4 teaspoons seasoned salt
1/2 teaspoon pepper
1 (3 pound) broiler-fryer chicken, cut up
Directions
Place baking mix, paprika, seasoned salt and pepper in a large resealable plastic bag. Close and shake to mix. Add chicken, a few pieces at a time, and shake to coat. Place chicken in a greased metal or foil 13-in. x 9-in.x 2-in. baking pan. Place on grill. Cover and grill over low coals, turning once halfway through cooking time, for 60-75 minutes or until juices run clear.
2/3 cup buttermilk baking mix
1 1/2 teaspoons paprika
1 1/4 teaspoons seasoned salt
1/2 teaspoon pepper
1 (3 pound) broiler-fryer chicken, cut up
Directions
Place baking mix, paprika, seasoned salt and pepper in a large resealable plastic bag. Close and shake to mix. Add chicken, a few pieces at a time, and shake to coat. Place chicken in a greased metal or foil 13-in. x 9-in.x 2-in. baking pan. Place on grill. Cover and grill over low coals, turning once halfway through cooking time, for 60-75 minutes or until juices run clear.
Cooking : Bailey's Sundae Coffee Drink
Ingredients
12 cups brewed coffee
1 pint French vanilla ice cream
12 fluid ounces Irish cream liqueur
Directions
Brew 12 cups of coffee. While the coffee is brewing, fill each cup with a scoop of ice cream. Be sure to use large cups (the oversized types you get at coffee houses are best). Top each scoop of ice cream with just enough Irish cream so that the ice cream looks lightly coated.
When the coffee is brewed, pour it so that each cup is filled up about halfway. It is then up to each individual to add more Irish cream, half-and-half, or sugar to suit his/her taste.
12 cups brewed coffee
1 pint French vanilla ice cream
12 fluid ounces Irish cream liqueur
Directions
Brew 12 cups of coffee. While the coffee is brewing, fill each cup with a scoop of ice cream. Be sure to use large cups (the oversized types you get at coffee houses are best). Top each scoop of ice cream with just enough Irish cream so that the ice cream looks lightly coated.
When the coffee is brewed, pour it so that each cup is filled up about halfway. It is then up to each individual to add more Irish cream, half-and-half, or sugar to suit his/her taste.
Cooking : Baby Food Cake III
Ingredients
1 1/2 cups white sugar
3/4 cup vegetable oil
2 (4 ounce) jars plum baby food
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 cup chopped walnuts
1/4 cup applesauce
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, cinnamon, cloves and salt. Set aside.
In a large bowl, combine sugar, eggs, and oil. Beat until smooth. Mix in baby food and nuts. Beat in flour mixture alternately with applesauce. Pour batter into a 10 inch Bundt pan.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
1 1/2 cups white sugar
3/4 cup vegetable oil
2 (4 ounce) jars plum baby food
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 cup chopped walnuts
1/4 cup applesauce
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, cinnamon, cloves and salt. Set aside.
In a large bowl, combine sugar, eggs, and oil. Beat until smooth. Mix in baby food and nuts. Beat in flour mixture alternately with applesauce. Pour batter into a 10 inch Bundt pan.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Cooking : Butternut Squash Soup with Sage
Ingredients
1 tablespoon vegetable oil
2 1/2 pounds butternut squash, peeled and seeded and cut into 1-inch cubes
2 medium Granny Smith apples, cored and sliced
1 large onion, chopped
1 tablespoon sugar
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
3 cups Swanson� Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 tablespoon butter or margarine
12 fresh sage leaves
Directions
Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and red pepper. Cook and stir 2 minutes.
Add broth. Heat to a boil. Cook over low heat 10 minutes. or until squash is tender.
Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.
1 tablespoon vegetable oil
2 1/2 pounds butternut squash, peeled and seeded and cut into 1-inch cubes
2 medium Granny Smith apples, cored and sliced
1 large onion, chopped
1 tablespoon sugar
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
3 cups Swanson� Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 tablespoon butter or margarine
12 fresh sage leaves
Directions
Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and red pepper. Cook and stir 2 minutes.
Add broth. Heat to a boil. Cook over low heat 10 minutes. or until squash is tender.
Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.
Cooking : Awesome Lasagna Pie
Ingredients
1 pound lean ground beef
1 (6 ounce) can tomato paste
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 cup cottage cheese
1/2 cup biscuit baking mix
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain and stir in the tomato paste, salt, and Italian seasoning. Set aside a little bit of the mozzarella and Parmesan cheeses for the top; stir the rest into the ground beef. Set aside.
Spread cottage cheese into the bottom of a 9 inch pie plate. Spoon the ground beef mixture over the cheese. In a small bowl, stir together the milk and eggs. Blend in the biscuit mix until smooth. Pour over the top of the pie, covering completely.
Bake in the preheated oven until top is browned, about 30 minutes. Remove from the oven and sprinkle the reserved cheese over the top.
1 pound lean ground beef
1 (6 ounce) can tomato paste
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 cup cottage cheese
1/2 cup biscuit baking mix
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain and stir in the tomato paste, salt, and Italian seasoning. Set aside a little bit of the mozzarella and Parmesan cheeses for the top; stir the rest into the ground beef. Set aside.
Spread cottage cheese into the bottom of a 9 inch pie plate. Spoon the ground beef mixture over the cheese. In a small bowl, stir together the milk and eggs. Blend in the biscuit mix until smooth. Pour over the top of the pie, covering completely.
Bake in the preheated oven until top is browned, about 30 minutes. Remove from the oven and sprinkle the reserved cheese over the top.
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 : Almond Flour Pancakes
Ingredients
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup almond flour
1 tablespoon sugar
2 cups low-fat plain yogurt
2 eggs, lightly beaten
1 tablespoon unsalted butter, melted and cooled
Directions
Preheat a non-stick griddle to 375 degrees F (185 degrees C). Lightly grease the cooking surface with butter.
Sift the flour, baking powder, baking soda, and salt together into a mixing bowl. Mix the almond flour and sugar into the flour mixture until just blended. Stir the yogurt, eggs, and butter together in a separate bowl; add to the flour mixture, stirring only until just incorporated. The batter will be thick and airy.
Pour about 1/3 cup of the batter onto your preheated cooking surface, leaving space for the pancakes to expand. Cook until dry around the edges and bubbles have formed over the top, 2 to 3 minutes; turn and continue cooking until done in the middle and golden brown, another 1 to 2 minutes.
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup almond flour
1 tablespoon sugar
2 cups low-fat plain yogurt
2 eggs, lightly beaten
1 tablespoon unsalted butter, melted and cooled
Directions
Preheat a non-stick griddle to 375 degrees F (185 degrees C). Lightly grease the cooking surface with butter.
Sift the flour, baking powder, baking soda, and salt together into a mixing bowl. Mix the almond flour and sugar into the flour mixture until just blended. Stir the yogurt, eggs, and butter together in a separate bowl; add to the flour mixture, stirring only until just incorporated. The batter will be thick and airy.
Pour about 1/3 cup of the batter onto your preheated cooking surface, leaving space for the pancakes to expand. Cook until dry around the edges and bubbles have formed over the top, 2 to 3 minutes; turn and continue cooking until done in the middle and golden brown, another 1 to 2 minutes.
Monday, August 29, 2011
Cooking : Apple Walnut Salad
Ingredients
3/4 cup brown sugar
1 teaspoon ground cinnamon
1 (8 ounce) package cream cheese, softened
1 (6 ounce) container nonfat plain yogurt
1 teaspoon vanilla
6 large apples - peeled, cored and chopped
1 1/2 cups chopped walnuts
1 cup dried cranberries
1/4 cup chopped walnuts
Directions
Combine the brown sugar and cinnamon in a large bowl. Whisk in the softened cream cheese, yogurt, and vanilla until smooth.
Stir the apples, 1 1/2 cups of walnuts, and the dried cranberries into the cream cheese mixture until well coated.
Spoon salad into a serving bowl and garnish with the remaining 1/4 cup of chopped walnuts. Keep chilled until serving.
3/4 cup brown sugar
1 teaspoon ground cinnamon
1 (8 ounce) package cream cheese, softened
1 (6 ounce) container nonfat plain yogurt
1 teaspoon vanilla
6 large apples - peeled, cored and chopped
1 1/2 cups chopped walnuts
1 cup dried cranberries
1/4 cup chopped walnuts
Directions
Combine the brown sugar and cinnamon in a large bowl. Whisk in the softened cream cheese, yogurt, and vanilla until smooth.
Stir the apples, 1 1/2 cups of walnuts, and the dried cranberries into the cream cheese mixture until well coated.
Spoon salad into a serving bowl and garnish with the remaining 1/4 cup of chopped walnuts. Keep chilled until serving.
Cooking : Apple Glazed Pork Tenderloin
Ingredients
1 tablespoon olive oil
1 (1 1/4 pound) pork tenderloin
kosher salt and ground black pepper to taste
2 teaspoons chopped fresh parsley
1/2 sweet onion, diced
1 Gala apple, cut into chunks
1/2 cup Riesling wine
1 cup apple jelly
2 tablespoons balsamic vinegar
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
Bake the loin in the preheated oven until an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.
1 tablespoon olive oil
1 (1 1/4 pound) pork tenderloin
kosher salt and ground black pepper to taste
2 teaspoons chopped fresh parsley
1/2 sweet onion, diced
1 Gala apple, cut into chunks
1/2 cup Riesling wine
1 cup apple jelly
2 tablespoons balsamic vinegar
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
Bake the loin in the preheated oven until an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.
Cooking : Baked Macaroni and Cheese II
Ingredients
1 pound macaroni
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 1/2 cups milk
14 ounces extra sharp white Cheddar cheese, shredded, divided
1 (14.5 ounce) can stewed tomatoes
1/4 cup dry bread crumbs
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a large saucepan over low heat, warm soup and add milk; stir. Add 1/4 of cheese to soup and remove mixture from heat when cheese is melted.
Preheat oven to 400 degrees F (200 degrees C).
Add macaroni and tomatoes to soup; stir and pour into a 9x13 inch baking dish. Cover with bread crumbs and remaining cheese.
Bake in preheated oven for 25 to 40 minutes or until the cheese is a golden brown; serve.
1 pound macaroni
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 1/2 cups milk
14 ounces extra sharp white Cheddar cheese, shredded, divided
1 (14.5 ounce) can stewed tomatoes
1/4 cup dry bread crumbs
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a large saucepan over low heat, warm soup and add milk; stir. Add 1/4 of cheese to soup and remove mixture from heat when cheese is melted.
Preheat oven to 400 degrees F (200 degrees C).
Add macaroni and tomatoes to soup; stir and pour into a 9x13 inch baking dish. Cover with bread crumbs and remaining cheese.
Bake in preheated oven for 25 to 40 minutes or until the cheese is a golden brown; serve.
Cooking : Blueberry Meringue Pie
Ingredients
1 (9 inch) pie shell, partially baked
4 cups blueberries
1 cup white sugar
1 teaspoon ground cinnamon
3 tablespoons cornstarch
2 tablespoons lemon juice
2 egg whites
1/4 cup white sugar
Directions
Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, stir together the sugar, cinnamon and cornstarch. Add blueberries and lemon juice, and stir gently to coat berries. Pour into the pie crust.
Bake for 30 minutes in the preheated oven. When the pie is done, whip the egg whites in a large glass or metal bowl until soft peaks form. Gradually sprinkle in sugar while continuing to whip into a stiff meringue. Spread over the hot filling so that the meringue is sealed to the crust all around.
Bake for 10 more minutes, or until meringue is nicely browned. Cool to room temperature before refrigerating or serving.
1 (9 inch) pie shell, partially baked
4 cups blueberries
1 cup white sugar
1 teaspoon ground cinnamon
3 tablespoons cornstarch
2 tablespoons lemon juice
2 egg whites
1/4 cup white sugar
Directions
Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, stir together the sugar, cinnamon and cornstarch. Add blueberries and lemon juice, and stir gently to coat berries. Pour into the pie crust.
Bake for 30 minutes in the preheated oven. When the pie is done, whip the egg whites in a large glass or metal bowl until soft peaks form. Gradually sprinkle in sugar while continuing to whip into a stiff meringue. Spread over the hot filling so that the meringue is sealed to the crust all around.
Bake for 10 more minutes, or until meringue is nicely browned. Cool to room temperature before refrigerating or serving.
Cooking : Brocomole Dip
Ingredients
2 cups chopped fresh broccoli, cooked and chilled
1/4 cup reduced fat sour cream
3 tablespoons chopped onions
1 tablespoon mayonnaise
1 lemon, juiced
1/4 teaspoon chili powder
Directions
In a food processor or blender, combine the broccoli, sour cream, onion, mayonnaise, lemon juice and chile powder. Blend until smooth. Transfer to a medium bowl, cover and refrigerate until chilled.
2 cups chopped fresh broccoli, cooked and chilled
1/4 cup reduced fat sour cream
3 tablespoons chopped onions
1 tablespoon mayonnaise
1 lemon, juiced
1/4 teaspoon chili powder
Directions
In a food processor or blender, combine the broccoli, sour cream, onion, mayonnaise, lemon juice and chile powder. Blend until smooth. Transfer to a medium bowl, cover and refrigerate until chilled.
Cooking : Almond Crunch Oatmeal
Ingredients
1/2 cup quick or old-fashioned oatmeal
1/4 cup sliced almonds
2 tablespoons honey
3 cups Silk Pure Almond Original or Vanilla
2 teaspoons cinnamon
2 cups quick or old-fashioned oatmeal
Directions
Preheat oven to 350 degrees. In a small bowl toss together 1/2 cup oatmeal, almonds and honey. Spread on a baking sheet and bake until lightly toasted, about 5-7 minutes
Meanwhile, prepare oatmeal. In a medium saucepan bring Silk Pure Almond to a boil over medium heat. Stir in cinnamon and 2 cups oats and cook according to oatmeal package directions, usually about 2-3 minutes for quick oats, 5-7 minutes for old fashioned oats. Pour oatmeal into bowls and sprinkle with topping.
1/2 cup quick or old-fashioned oatmeal
1/4 cup sliced almonds
2 tablespoons honey
3 cups Silk Pure Almond Original or Vanilla
2 teaspoons cinnamon
2 cups quick or old-fashioned oatmeal
Directions
Preheat oven to 350 degrees. In a small bowl toss together 1/2 cup oatmeal, almonds and honey. Spread on a baking sheet and bake until lightly toasted, about 5-7 minutes
Meanwhile, prepare oatmeal. In a medium saucepan bring Silk Pure Almond to a boil over medium heat. Stir in cinnamon and 2 cups oats and cook according to oatmeal package directions, usually about 2-3 minutes for quick oats, 5-7 minutes for old fashioned oats. Pour oatmeal into bowls and sprinkle with topping.
Cooking : Baked Ziti with Turkey Meatballs
Ingredients
1 pound ground turkey
1 clove garlic, minced
3/4 cup fresh bread crumbs
1/2 cup finely diced onion
3 tablespoons chopped, toasted pine nuts
1/2 cup chopped fresh parsley
1 egg, lightly beaten
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons olive oil
1 (16 ounce) package ziti pasta
1 1/2 cups mozzarella cheese, shredded
1 cup grated Romano cheese
6 cups tomato sauce
1 pint part-skim ricotta cheese
Directions
In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. Form into meatballs about 1 inch in diameter.
In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain. Brown remaining meatballs in remaining 2 tablespoons oil in same manner.
Preheat oven to 375 degrees F (190 degrees C). Oil a 3 to 4 quart gratin dish.
Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain.
In a small bowl, toss together mozzarella and Romano cheese.
Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs, and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. Bake in middle of oven for 30 to 35 minutes, or until golden. Let stand 10 minutes before serving.
1 pound ground turkey
1 clove garlic, minced
3/4 cup fresh bread crumbs
1/2 cup finely diced onion
3 tablespoons chopped, toasted pine nuts
1/2 cup chopped fresh parsley
1 egg, lightly beaten
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons olive oil
1 (16 ounce) package ziti pasta
1 1/2 cups mozzarella cheese, shredded
1 cup grated Romano cheese
6 cups tomato sauce
1 pint part-skim ricotta cheese
Directions
In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. Form into meatballs about 1 inch in diameter.
In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain. Brown remaining meatballs in remaining 2 tablespoons oil in same manner.
Preheat oven to 375 degrees F (190 degrees C). Oil a 3 to 4 quart gratin dish.
Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain.
In a small bowl, toss together mozzarella and Romano cheese.
Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs, and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. Bake in middle of oven for 30 to 35 minutes, or until golden. Let stand 10 minutes before serving.
Cooking : Baby Greens and Goat Cheese Wrap
Ingredients
1 (12 inch) whole wheat tortilla
1 cup mixed baby salad greens
4 cherry tomatoes, chopped
2 tablespoons crumbled goat cheese
2 tablespoons diced roasted red peppers
1/2 tablespoon shredded mozzarella cheese
balsamic vinegar to taste
olive oil to taste
Directions
Lay the tortilla out flat, and arrange the baby greens across the tortilla. Sprinkle the cherry tomatoes, goat cheese, roasted red pepper, and mozzarella cheese evenly across the greens. Drizzle with balsamic vinegar and olive oil.
Fold the bottom of the tortilla up about 2 inches to enclose the filling, and roll the wrap tightly.
1 (12 inch) whole wheat tortilla
1 cup mixed baby salad greens
4 cherry tomatoes, chopped
2 tablespoons crumbled goat cheese
2 tablespoons diced roasted red peppers
1/2 tablespoon shredded mozzarella cheese
balsamic vinegar to taste
olive oil to taste
Directions
Lay the tortilla out flat, and arrange the baby greens across the tortilla. Sprinkle the cherry tomatoes, goat cheese, roasted red pepper, and mozzarella cheese evenly across the greens. Drizzle with balsamic vinegar and olive oil.
Fold the bottom of the tortilla up about 2 inches to enclose the filling, and roll the wrap tightly.
Cooking : Bella's Rosemary Red Potatoes
Ingredients
6 red potatoes, scrubbed and cut into wedges
3 tablespoons butter, melted
3 tablespoons vegetable oil
1 tablespoon chopped fresh rosemary
salt and pepper to taste
Directions
Preheat oven to 375 degrees F (190 degrees C).
Mix together melted butter and oil, then pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil.
Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.
6 red potatoes, scrubbed and cut into wedges
3 tablespoons butter, melted
3 tablespoons vegetable oil
1 tablespoon chopped fresh rosemary
salt and pepper to taste
Directions
Preheat oven to 375 degrees F (190 degrees C).
Mix together melted butter and oil, then pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil.
Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.
Cooking : Asparagus and Mushroom Quiche
Ingredients
5 slices bacon
2 tablespoons olive oil
1 small onion, cut into 1/2-inch pieces
1 cup portobello mushrooms, stem and ribs removed, cut into 1-inch pieces
1 cup chopped fresh asparagus
1 (8 inch) unbaked pie shell
1 egg white, lightly beaten (optional)
1 cup shredded sharp Cheddar cheese
1/4 cup crumbled feta cheese
3/4 cup half-and-half cream
1/2 teaspoon salt
Fresh ground pepper
Directions
Preheat oven to 400 degrees F (200 degrees C).
Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble and set aside.
Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until translucent. Reduce the heat to medium and add the portobello mushrooms. Continue cooking until the mushrooms are tender. Set aside.
Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool.
Brush the pie shell with the beaten egg white, if using. Place the onion and mushroom mixture, asparagus, and bacon into the bottom of the pie shell. Sprinkle the Cheddar and feta cheeses over the vegetables. In a small bowl, whisk together the eggs, cream, salt, and pepper until smooth. Pour this mixture over the vegetable and cheese filling.
Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top. Let cool to room temperature before serving.
5 slices bacon
2 tablespoons olive oil
1 small onion, cut into 1/2-inch pieces
1 cup portobello mushrooms, stem and ribs removed, cut into 1-inch pieces
1 cup chopped fresh asparagus
1 (8 inch) unbaked pie shell
1 egg white, lightly beaten (optional)
1 cup shredded sharp Cheddar cheese
1/4 cup crumbled feta cheese
3/4 cup half-and-half cream
1/2 teaspoon salt
Fresh ground pepper
Directions
Preheat oven to 400 degrees F (200 degrees C).
Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble and set aside.
Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until translucent. Reduce the heat to medium and add the portobello mushrooms. Continue cooking until the mushrooms are tender. Set aside.
Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool.
Brush the pie shell with the beaten egg white, if using. Place the onion and mushroom mixture, asparagus, and bacon into the bottom of the pie shell. Sprinkle the Cheddar and feta cheeses over the vegetables. In a small bowl, whisk together the eggs, cream, salt, and pepper until smooth. Pour this mixture over the vegetable and cheese filling.
Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top. Let cool to room temperature before serving.
Cooking : Awesome Carrot Cake with Cream Cheese Frosting
Ingredients
3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups vegetable oil
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
3/4 cup chopped pecans
3 1/2 cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.
3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups vegetable oil
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
3/4 cup chopped pecans
3 1/2 cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.
Cooking : Absolutely Fabulous Portobello Mushroom Tortellini
Ingredients
1 pound cheese tortellini
2 large portobello mushrooms
1/4 cup white wine
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
8 ounces Alfredo-style pasta sauce
salt and pepper to taste
1/3 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.
1 pound cheese tortellini
2 large portobello mushrooms
1/4 cup white wine
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
8 ounces Alfredo-style pasta sauce
salt and pepper to taste
1/3 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.
Cooking : Brown Sugar Spice Cake
Ingredients
vegetable cooking spray
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or Healthy Request�)
1/2 cup water
1 (18.25 ounce) package spice cake mix
1 1/4 cups hot water
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
vanilla ice cream
Directions
Spray the inside of a 4-quart slow cooker with the cooking spray.
Combine the soup, water, eggs and cake mix in a medium bowl and mix according to the package directions. Pour the batter into the cooker.
Stir the water, brown sugar and cinnamon in a small bowl. Pour over the batter.
Cover and cook on HIGH for 2 hours or until a knife inserted in the center comes out clean.
Spoon the cake into bowls, spooning the sauce from the bottom of the cooker. Serve warm with the ice cream.
vegetable cooking spray
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or Healthy Request�)
1/2 cup water
1 (18.25 ounce) package spice cake mix
1 1/4 cups hot water
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
vanilla ice cream
Directions
Spray the inside of a 4-quart slow cooker with the cooking spray.
Combine the soup, water, eggs and cake mix in a medium bowl and mix according to the package directions. Pour the batter into the cooker.
Stir the water, brown sugar and cinnamon in a small bowl. Pour over the batter.
Cover and cook on HIGH for 2 hours or until a knife inserted in the center comes out clean.
Spoon the cake into bowls, spooning the sauce from the bottom of the cooker. Serve warm with the ice cream.
Cooking : Apple Spice Drops
Ingredients
1/2 cup butter or margarine, softened
2/3 cup sugar
2/3 cup packed brown sugar
1/4 cup apple juice
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 cup finely chopped peeled tart apple
1 cup chopped walnuts
1/4 cup butter or margarine, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons apple juice
Directions
In a mixing bowl, cream butter and sugars. Beat in egg and apple juice. Combine the dry ingredients; gradually add to the creamed mixture. Fold in apple and walnuts.
Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees F for 12-14 minutes or until golden brown. Remove to wire racks to cool.
For frosting, cream butter, sugar, vanilla and enough apple juice to achieve spreading consistency. Frost cooled cookies.
1/2 cup butter or margarine, softened
2/3 cup sugar
2/3 cup packed brown sugar
1/4 cup apple juice
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 cup finely chopped peeled tart apple
1 cup chopped walnuts
1/4 cup butter or margarine, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons apple juice
Directions
In a mixing bowl, cream butter and sugars. Beat in egg and apple juice. Combine the dry ingredients; gradually add to the creamed mixture. Fold in apple and walnuts.
Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees F for 12-14 minutes or until golden brown. Remove to wire racks to cool.
For frosting, cream butter, sugar, vanilla and enough apple juice to achieve spreading consistency. Frost cooled cookies.
Cooking : Baked Pumpkin Bread
Ingredients
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup solid pack pumpkin puree
1 cup packed brown sugar
1/2 cup buttermilk
2 tablespoons butter, softened
Directions
Preheat oven to 350 degrees F (175 degrees C).
Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch loaf pan and smooth the top.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup solid pack pumpkin puree
1 cup packed brown sugar
1/2 cup buttermilk
2 tablespoons butter, softened
Directions
Preheat oven to 350 degrees F (175 degrees C).
Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch loaf pan and smooth the top.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.
Cooking : Basic Coconut Cookies
Ingredients
1/2 cup butter
2 cups Basic Cookie Mix
1 teaspoon vanilla extract
1/2 cup flaked coconut
Directions
Preheat oven to 350 degrees F (180 degrees C).
Melt butter over low heat and stir into the Basic Cookie Mix. Beat egg lightly and add to mixture. Stir in vanilla and coconut and mix well.
With lightly floured hands shape into 1 inch balls and arrange about 2 inches apart on a greased cookie sheet.
Bake for 12 to 15 minutes until golden. Cool a couple of minutes before removing from cookie sheet to racks to complete cooling.
1/2 cup butter
2 cups Basic Cookie Mix
1 teaspoon vanilla extract
1/2 cup flaked coconut
Directions
Preheat oven to 350 degrees F (180 degrees C).
Melt butter over low heat and stir into the Basic Cookie Mix. Beat egg lightly and add to mixture. Stir in vanilla and coconut and mix well.
With lightly floured hands shape into 1 inch balls and arrange about 2 inches apart on a greased cookie sheet.
Bake for 12 to 15 minutes until golden. Cool a couple of minutes before removing from cookie sheet to racks to complete cooling.
Cooking : Banana Blueberry Pie
Ingredients
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (1.3 ounce) envelope dry whipped topping mix
3 bananas, sliced
2 (9 inch) pie shells, baked
1 (21 ounce) can blueberry pie filling
1 (12 ounce) container frozen whipped topping, thawed
Directions
In a large bowl, mix together the cream cheese and sugar until light. Prepare the whipped topping mix according to package instructions, and fold into the cream cheese mixture.
Place a layer of sliced banana into the bottom of each pie shell. Spoon half of the cream cheese mixture into each pie, and spread evenly. Spoon half of the blueberry pie filling over each pie in an even layer. Cover the tops of the pies with the thawed frozen whipped topping. Chill until serving.
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (1.3 ounce) envelope dry whipped topping mix
3 bananas, sliced
2 (9 inch) pie shells, baked
1 (21 ounce) can blueberry pie filling
1 (12 ounce) container frozen whipped topping, thawed
Directions
In a large bowl, mix together the cream cheese and sugar until light. Prepare the whipped topping mix according to package instructions, and fold into the cream cheese mixture.
Place a layer of sliced banana into the bottom of each pie shell. Spoon half of the cream cheese mixture into each pie, and spread evenly. Spoon half of the blueberry pie filling over each pie in an even layer. Cover the tops of the pies with the thawed frozen whipped topping. Chill until serving.
Cooking : BBQ Meatballs
Ingredients
1 (16 ounce) package frozen meatballs
1 (18 ounce) bottle barbecue sauce
1/4 cup ketchup
Directions
Place prepared meatballs, barbeque sauce, and ketchup in a slow cooker. Let cook on a low heat for 4 hours, stirring occasionally.
1 (16 ounce) package frozen meatballs
1 (18 ounce) bottle barbecue sauce
1/4 cup ketchup
Directions
Place prepared meatballs, barbeque sauce, and ketchup in a slow cooker. Let cook on a low heat for 4 hours, stirring occasionally.
Cooking : Apple Butter Pork Loin
Ingredients
2 (2 pound) boneless pork loin roast
seasoning salt to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.
Cover, and return to the oven for 2 hours, or until fork-tender.
2 (2 pound) boneless pork loin roast
seasoning salt to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.
Cover, and return to the oven for 2 hours, or until fork-tender.
Cooking : Biscuit-Topped Italian Casserole
Ingredients
1 pound ground beef
1 (8 ounce) can tomato sauce
3/4 cup water
1/4 teaspoon pepper
1 (10 ounce) package frozen mixed vegetables
2 cups shredded Cheddar cheese, divided
1 (12 ounce) package refrigerated buttermilk biscuits
1 tablespoon butter or margarine, melted
1/2 teaspoon dried oregano
Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Stir in vegetables and 1-1/2 cups cheese. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Split each biscuit in half. Arrange biscuits around edge of dish, overlapping slightly; brush with butter and sprinkle with oregano. Sprinkle remaining cheese over the meat mixture. Bake, uncovered, at 375 degrees F for 25-30 minutes or until the biscuits are golden brown.
1 pound ground beef
1 (8 ounce) can tomato sauce
3/4 cup water
1/4 teaspoon pepper
1 (10 ounce) package frozen mixed vegetables
2 cups shredded Cheddar cheese, divided
1 (12 ounce) package refrigerated buttermilk biscuits
1 tablespoon butter or margarine, melted
1/2 teaspoon dried oregano
Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Stir in vegetables and 1-1/2 cups cheese. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Split each biscuit in half. Arrange biscuits around edge of dish, overlapping slightly; brush with butter and sprinkle with oregano. Sprinkle remaining cheese over the meat mixture. Bake, uncovered, at 375 degrees F for 25-30 minutes or until the biscuits are golden brown.
Cooking : Arabic Green Beans with Beef
Ingredients
2 tablespoons vegetable oil
2 pounds beef round roast, cubed
2 onions, diced
1/2 cup water
2 pounds fresh green beans, trimmed and halved
1 1/2 teaspoons allspice
1 teaspoon ground black pepper
1/2 teaspoon salt
1 (16 ounce) can canned tomatoes, chopped
1 (15 ounce) can tomato sauce
Directions
Heat the oil in a skillet over medium heat; brown the beef in the hot oil for 10 minutes. Stir in the onions and 1/2 cup water; cover, reduce heat to low, and simmer 15 minutes, stirring occasionally. Mix the green beans, allspice, pepper, and salt into the mixture; cover and simmer another 15 minutes. Add the tomatoes and tomato sauce; cover with water; cover and simmer another 45 minutes.
2 tablespoons vegetable oil
2 pounds beef round roast, cubed
2 onions, diced
1/2 cup water
2 pounds fresh green beans, trimmed and halved
1 1/2 teaspoons allspice
1 teaspoon ground black pepper
1/2 teaspoon salt
1 (16 ounce) can canned tomatoes, chopped
1 (15 ounce) can tomato sauce
Directions
Heat the oil in a skillet over medium heat; brown the beef in the hot oil for 10 minutes. Stir in the onions and 1/2 cup water; cover, reduce heat to low, and simmer 15 minutes, stirring occasionally. Mix the green beans, allspice, pepper, and salt into the mixture; cover and simmer another 15 minutes. Add the tomatoes and tomato sauce; cover with water; cover and simmer another 45 minutes.
Cooking : Blueberry Muffins
Ingredients
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 cup fresh blueberries
Directions
In a bowl, combine the first six ingredients. Combine the egg, milk, oil and vanilla; add to the dry ingredients just until moistened. Gently fold in blueberries. Fill greased or paper-line muffin cups two-thirds full. Bake at 375 degrees F for 25-27 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 cup fresh blueberries
Directions
In a bowl, combine the first six ingredients. Combine the egg, milk, oil and vanilla; add to the dry ingredients just until moistened. Gently fold in blueberries. Fill greased or paper-line muffin cups two-thirds full. Bake at 375 degrees F for 25-27 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Cooking : Breaded Sea Scallops
Ingredients
1/3 cup mashed potato flakes
1/3 cup seasoned bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 pound sea scallops
2 tablespoons butter
1 tablespoon vegetable oil
Directions
In a shallow bowl, beat the egg. In another bowl, combine the potato flakes, bread crumbs, salt and pepper. Dip scallops in egg, then roll in potato mixture. In a large skillet, heat butter and oil over medium heat. Add scallops; cook for 4-5 minutes or until scallops are opaque and coating is golden brown, turning once.
1/3 cup mashed potato flakes
1/3 cup seasoned bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 pound sea scallops
2 tablespoons butter
1 tablespoon vegetable oil
Directions
In a shallow bowl, beat the egg. In another bowl, combine the potato flakes, bread crumbs, salt and pepper. Dip scallops in egg, then roll in potato mixture. In a large skillet, heat butter and oil over medium heat. Add scallops; cook for 4-5 minutes or until scallops are opaque and coating is golden brown, turning once.
Cooking : Broccoli with Poppy Seed Sauce
Ingredients
3 tablespoons butter
3 tablespoons minced onion
20 ounces broccoli florets
1 1/2 cups sour cream
2 teaspoons distilled white vinegar
2 teaspoons white sugar
1 1/2 teaspoons poppy seeds
1 teaspoon paprika
1/2 teaspoon salt (optional)
1/8 teaspoon cayenne pepper
1/4 cup chopped pecans (optional)
Directions
Melt butter in a saucepan over medium-high heat. Stir in onion, and cook until the onion has begun to turn golden brown, about 5 minutes. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6 minutes. Drain.
When the onions have turned golden brown, remove the saucepan from the heat, and whisk in the sour cream, vinegar, sugar, poppy seeds, paprika, salt, and cayenne pepper. Place the cooked broccoli into a serving dish, and pour the sauce overtop. Sprinkle with chopped pecans to serve.
3 tablespoons butter
3 tablespoons minced onion
20 ounces broccoli florets
1 1/2 cups sour cream
2 teaspoons distilled white vinegar
2 teaspoons white sugar
1 1/2 teaspoons poppy seeds
1 teaspoon paprika
1/2 teaspoon salt (optional)
1/8 teaspoon cayenne pepper
1/4 cup chopped pecans (optional)
Directions
Melt butter in a saucepan over medium-high heat. Stir in onion, and cook until the onion has begun to turn golden brown, about 5 minutes. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6 minutes. Drain.
When the onions have turned golden brown, remove the saucepan from the heat, and whisk in the sour cream, vinegar, sugar, poppy seeds, paprika, salt, and cayenne pepper. Place the cooked broccoli into a serving dish, and pour the sauce overtop. Sprinkle with chopped pecans to serve.
Cooking : Buttermilk Cinnamon Bread
Ingredients
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
2 1/2 cups sugar, divided
2 cups buttermilk
1 tablespoon ground cinnamon
1 tablespoon finely chopped walnuts
Directions
In a large mixing bowl, combine flour, baking soda and salt. In a small bowl, combine oil and 1-1/2 cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. Fill two greased 8-in. x 4-in. x 2-in. or five 5-in. x 2-1/2-in. loaf pans about one-third full. Combine cinnamon and remaining sugar; sprinkle half over the batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Sprinkle with nuts. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack.
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
2 1/2 cups sugar, divided
2 cups buttermilk
1 tablespoon ground cinnamon
1 tablespoon finely chopped walnuts
Directions
In a large mixing bowl, combine flour, baking soda and salt. In a small bowl, combine oil and 1-1/2 cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. Fill two greased 8-in. x 4-in. x 2-in. or five 5-in. x 2-1/2-in. loaf pans about one-third full. Combine cinnamon and remaining sugar; sprinkle half over the batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Sprinkle with nuts. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack.
Cooking : Apple Downside-Up Cake
Ingredients
2 tablespoons butter
1/4 cup packed brown sugar
2 medium sized apples, sliced
2 cups buttermilk baking mix
2 tablespoons white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup milk
Directions
Preheat oven to 400 degrees F (200 degrees C).
Melt butter in the 9 inch pan over the stovetop. Remove from heat. Sprinkle the brown sugar over the melted butter. Arrange the apple slices over the brown sugar.
In a medium bowl, stir together the baking mix, sugar, cinnamon and nutmeg. Add the egg and milk, beat with an electric mixer until smooth. Spoon batter over the apples.
Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Invert cake onto a serving plate while still hot. Serve with ice cream or whipped topping.
2 tablespoons butter
1/4 cup packed brown sugar
2 medium sized apples, sliced
2 cups buttermilk baking mix
2 tablespoons white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup milk
Directions
Preheat oven to 400 degrees F (200 degrees C).
Melt butter in the 9 inch pan over the stovetop. Remove from heat. Sprinkle the brown sugar over the melted butter. Arrange the apple slices over the brown sugar.
In a medium bowl, stir together the baking mix, sugar, cinnamon and nutmeg. Add the egg and milk, beat with an electric mixer until smooth. Spoon batter over the apples.
Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Invert cake onto a serving plate while still hot. Serve with ice cream or whipped topping.
Cooking : Berry Fruit Salad
Ingredients
1 cup fresh strawberries, hulled and quartered lengthwise
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
1 teaspoon white sugar
Directions
Mix strawberries, blueberries, blackberries, and raspberries together in a bowl. Sprinkle with sugar.
1 cup fresh strawberries, hulled and quartered lengthwise
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
1 teaspoon white sugar
Directions
Mix strawberries, blueberries, blackberries, and raspberries together in a bowl. Sprinkle with sugar.
Cooking : Blender Hollandaise Sauce
Ingredients
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
1/2 cup butter
Directions
In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
1/2 cup butter
Directions
In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
Cooking : Black Forest Freezer Pie
Ingredients
1 pint chocolate or vanilla ice cream, softened
1 (10 inch) graham cracker crust
4 ounces cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) carton frozen whipped topping, thawed
1 (21 ounce) can cherry pie filling, chilled
3 tablespoons chocolate syrup
Directions
Spoon ice cream into pie crust; cover and freeze for 15 minutes. In a mixing bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over pie. Using the back of a spoon, make an 8-in. diameter well in the center of the pie for the pie filling. Cover and freeze for 3-4 hours or until firm. May be frozen for up to 2 months. Just before serving, spoon pie filling into the well; drizzle with chocolate syrup. Serve immediately.
1 pint chocolate or vanilla ice cream, softened
1 (10 inch) graham cracker crust
4 ounces cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) carton frozen whipped topping, thawed
1 (21 ounce) can cherry pie filling, chilled
3 tablespoons chocolate syrup
Directions
Spoon ice cream into pie crust; cover and freeze for 15 minutes. In a mixing bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over pie. Using the back of a spoon, make an 8-in. diameter well in the center of the pie for the pie filling. Cover and freeze for 3-4 hours or until firm. May be frozen for up to 2 months. Just before serving, spoon pie filling into the well; drizzle with chocolate syrup. Serve immediately.
Cooking : Banana Split Ice Cream Pie
Ingredients
1 (9 inch) prepared chocolate cookie crumb crust
2 bananas, sliced
1 quart strawberry ice cream, softened
1 (20 ounce) can crushed pineapple, drained
1 cup heavy whipping cream
1/4 cup chopped walnuts
1/4 cup maraschino cherries (optional)
Directions
Mix cookie crumbs with 1/4 cup melted butter or margarine. Press into a 9-inch pie plate.
Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.
Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.
1 (9 inch) prepared chocolate cookie crumb crust
2 bananas, sliced
1 quart strawberry ice cream, softened
1 (20 ounce) can crushed pineapple, drained
1 cup heavy whipping cream
1/4 cup chopped walnuts
1/4 cup maraschino cherries (optional)
Directions
Mix cookie crumbs with 1/4 cup melted butter or margarine. Press into a 9-inch pie plate.
Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.
Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.
Cooking : Blue Sky Martini
Ingredients
1 fluid ounce vodka
1/4 fluid ounce sweet vermouth
1/4 fluid ounce Blue Curacao
3 stuffed green olives
Directions
Fill a mixing glass with ice. Pour in vodka and sweet vermouth. Stir (or shake) and strain into a martini glass. Splash with blue curacao. Garnish with 3 green olives.
1 fluid ounce vodka
1/4 fluid ounce sweet vermouth
1/4 fluid ounce Blue Curacao
3 stuffed green olives
Directions
Fill a mixing glass with ice. Pour in vodka and sweet vermouth. Stir (or shake) and strain into a martini glass. Splash with blue curacao. Garnish with 3 green olives.
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 : Broiled Pork Chops
Ingredients
3/4 cup ketchup
3/4 cup water
2 tablespoons distilled white vinegar
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/8 teaspoon ground black pepper
6 (3/4 inch) thick pork chops
Directions
In a medium saucepan, combine the ketchup, water, vinegar, Worcestershire sauce, brown sugar, salt, paprika, chili powder and pepper. Bring to a boil. Reduce heat to low, and simmer for 5 minutes, stirring occasionally. Set aside half of the sauce.
Preheat broiler.
Brush both sides of the chops with sauce. Place chops on broiling pan rack. Broil about 4 inches from the heat for 4 minutes on each side. Brush with more sauce. Continue broiling, turning and basting every 3 to 4 minutes, until juices run clear. Serve with reserved sauce.
3/4 cup ketchup
3/4 cup water
2 tablespoons distilled white vinegar
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/8 teaspoon ground black pepper
6 (3/4 inch) thick pork chops
Directions
In a medium saucepan, combine the ketchup, water, vinegar, Worcestershire sauce, brown sugar, salt, paprika, chili powder and pepper. Bring to a boil. Reduce heat to low, and simmer for 5 minutes, stirring occasionally. Set aside half of the sauce.
Preheat broiler.
Brush both sides of the chops with sauce. Place chops on broiling pan rack. Broil about 4 inches from the heat for 4 minutes on each side. Brush with more sauce. Continue broiling, turning and basting every 3 to 4 minutes, until juices run clear. Serve with reserved sauce.
Cooking : Braised Beef with Garden Vegetables and Herbs
Ingredients
1 pound boneless beef for stew, cut into 1-inch cubes
Ground black pepper
Vegetable cooking spray
2 medium onions, cut into wedges
2 cloves garlic, minced
1 (18.3 ounce) carton Campbell's� V8� Butternut Squash Soup
1 large potato, cut into cubes
2 medium carrots, cut into 2-inch pieces
Fresh parsley
Directions
Season the beef with the black pepper.
Spray a 6-quart saucepot with the cooking spray and heat over medium-high heat for 1 minute. Add the beef and cook until it's well browned, stirring often. Add the onion and garlic and cook until the onion is tender-crisp.
Stir the soup in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
Add the potato and carrots to the saucepot. Cover and cook for 30 minutes or until the vegetables are tender. Garnish with parsley, if desired.
1 pound boneless beef for stew, cut into 1-inch cubes
Ground black pepper
Vegetable cooking spray
2 medium onions, cut into wedges
2 cloves garlic, minced
1 (18.3 ounce) carton Campbell's� V8� Butternut Squash Soup
1 large potato, cut into cubes
2 medium carrots, cut into 2-inch pieces
Fresh parsley
Directions
Season the beef with the black pepper.
Spray a 6-quart saucepot with the cooking spray and heat over medium-high heat for 1 minute. Add the beef and cook until it's well browned, stirring often. Add the onion and garlic and cook until the onion is tender-crisp.
Stir the soup in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
Add the potato and carrots to the saucepot. Cover and cook for 30 minutes or until the vegetables are tender. Garnish with parsley, if desired.
Cooking : Aunt Edith's Baked Pancake
Ingredients
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup milk
2 tablespoons butter or margarine, softened
confectioners' sugar
Lemon wedges
Directions
In a mixing bowl, beat eggs until very light. Add salt, flour and milk; beat well. Thoroughly rub bottom and sides of a 10-in. cast-iron or heavy skillet with butter. Pour batter into skillet. Bake at 450 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake 5 minutes more or until set. Remove pancake from skillet and place on a large hot platter. Dust with confectioners' sugar and garnish with lemon. Serve immediately.
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup milk
2 tablespoons butter or margarine, softened
confectioners' sugar
Lemon wedges
Directions
In a mixing bowl, beat eggs until very light. Add salt, flour and milk; beat well. Thoroughly rub bottom and sides of a 10-in. cast-iron or heavy skillet with butter. Pour batter into skillet. Bake at 450 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake 5 minutes more or until set. Remove pancake from skillet and place on a large hot platter. Dust with confectioners' sugar and garnish with lemon. Serve immediately.
Cooking : Baked Stuffed Winter Squash
Ingredients
3 acorn squash, halved and seeded
1 tablespoon olive oil
1 medium onion, chopped
1 stalk celery, chopped
1 pound sweet Italian sausage
1 teaspoon dried thyme
1 egg, beaten
1/2 cup dry bread crumbs
1/2 cup raisins
1/2 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place squash halves cut side down in baking pans. Fill pans with about 1/2 inch water. Bake squash 40 minutes in the preheated oven, or until tender.
While squash bakes, heat the oil in a skillet over medium heat. Place onions and celery in the skillet, and cook until tender. Stir in the sausage and thyme. Cook and stir until evenly brown.
Remove squash from the oven, and carefully scrape the pulp from the rinds. Set rinds aside. Place the pulp in a bowl, and mash with a potato masher. Mix in the cooked sausage mixture, egg, bread crumbs, raisins, and pecans. Scoop into the reserved rinds. Set stuffed squash in the baking dishes.
Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until heated through.
3 acorn squash, halved and seeded
1 tablespoon olive oil
1 medium onion, chopped
1 stalk celery, chopped
1 pound sweet Italian sausage
1 teaspoon dried thyme
1 egg, beaten
1/2 cup dry bread crumbs
1/2 cup raisins
1/2 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place squash halves cut side down in baking pans. Fill pans with about 1/2 inch water. Bake squash 40 minutes in the preheated oven, or until tender.
While squash bakes, heat the oil in a skillet over medium heat. Place onions and celery in the skillet, and cook until tender. Stir in the sausage and thyme. Cook and stir until evenly brown.
Remove squash from the oven, and carefully scrape the pulp from the rinds. Set rinds aside. Place the pulp in a bowl, and mash with a potato masher. Mix in the cooked sausage mixture, egg, bread crumbs, raisins, and pecans. Scoop into the reserved rinds. Set stuffed squash in the baking dishes.
Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until heated through.
Cooking : Beef Tostadas
Ingredients
1 pound lean ground beef
1 cup chopped sweet red pepper
1/2 cup chili sauce
1 teaspoon dry Mexican or taco seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
1 tablespoon chipotle sauce
6 tostada shells
3 cups shredded lettuce
1 1/2 cups guacamole
1 1/2 cups shredded Mexican cheese blend
Directions
In a large skillet, cook beef and red pepper over medium heat until meat is no longer pink; drain. Stir in the chili sauce, Mexican seasoning, salt and pepper; heat through.
In a small bowl, combine the sour cream and chipotle sauce. Layer each tostada with lettuce, meat mixture, guacamole, cheese and chipotle cream.
1 pound lean ground beef
1 cup chopped sweet red pepper
1/2 cup chili sauce
1 teaspoon dry Mexican or taco seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
1 tablespoon chipotle sauce
6 tostada shells
3 cups shredded lettuce
1 1/2 cups guacamole
1 1/2 cups shredded Mexican cheese blend
Directions
In a large skillet, cook beef and red pepper over medium heat until meat is no longer pink; drain. Stir in the chili sauce, Mexican seasoning, salt and pepper; heat through.
In a small bowl, combine the sour cream and chipotle sauce. Layer each tostada with lettuce, meat mixture, guacamole, cheese and chipotle cream.
Sunday, August 28, 2011
Cooking : Best Easy Chicken Croquettes
Ingredients
1 (10.75 ounce) can condensed cream of chicken soup
1 1/2 cups finely chopped, cooked chicken meat
1/4 cup Italian-style dry bread crumbs
2 tablespoons minced celery
1 tablespoon minced onion
1/4 teaspoon poultry seasoning
1 tablespoon shortening
1/2 cup milk
1/8 tablespoon poultry seasoning
1/2 cup Italian-style dry bread crumbs, for rolling
Directions
Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.
1 (10.75 ounce) can condensed cream of chicken soup
1 1/2 cups finely chopped, cooked chicken meat
1/4 cup Italian-style dry bread crumbs
2 tablespoons minced celery
1 tablespoon minced onion
1/4 teaspoon poultry seasoning
1 tablespoon shortening
1/2 cup milk
1/8 tablespoon poultry seasoning
1/2 cup Italian-style dry bread crumbs, for rolling
Directions
Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.
Cooking : Berries 'n' Cream Torte
Ingredients
1 cup butter (no substitutes), softened
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
4 1/2 teaspoons confectioners' sugar
4 1/2 teaspoons cornstarch
3 cups heavy whipping cream
4 cups sliced fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries
Directions
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture.
Line two baking sheets with parchment paper or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350 degrees F for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely.
Combine the sugar, confectioner's sugar and cornstarch. In a large mixing bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place one cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.
1 cup butter (no substitutes), softened
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
4 1/2 teaspoons confectioners' sugar
4 1/2 teaspoons cornstarch
3 cups heavy whipping cream
4 cups sliced fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries
Directions
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture.
Line two baking sheets with parchment paper or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350 degrees F for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely.
Combine the sugar, confectioner's sugar and cornstarch. In a large mixing bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place one cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.
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