Ingredients
2 cups coleslaw mix
1 unpeeled tart apple, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup vegetable oil
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon celery seed
Directions
In a bowl, combine the coleslaw mix, apple, celery and green pepper. In a small bowl, whisk the remaining ingredients. Pour over coleslaw; toss to coat.
Saturday, April 30, 2011
Cooking : Bite-Sized Salmon Tikka
Ingredients
2 teaspoons ground red pepper (cayenne)
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/2 pound wild Pacific salmon fillets, cut into 1-inch cubes
2 teaspoons cornstarch
1/2 cup oil for frying
Directions
Mix together the cayenne, turmeric, and salt in a bowl. Add the salmon to the bowl and toss to coat. Allow to sit 15 minutes.
Heat the oil in a skillet over medium-high heat. While the oil is heating, sprinkle the cornstarch over the salmon and again toss to coat.
Cook the salmon in the heated oil until golden brown, about 1 minute per side.
2 teaspoons ground red pepper (cayenne)
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/2 pound wild Pacific salmon fillets, cut into 1-inch cubes
2 teaspoons cornstarch
1/2 cup oil for frying
Directions
Mix together the cayenne, turmeric, and salt in a bowl. Add the salmon to the bowl and toss to coat. Allow to sit 15 minutes.
Heat the oil in a skillet over medium-high heat. While the oil is heating, sprinkle the cornstarch over the salmon and again toss to coat.
Cook the salmon in the heated oil until golden brown, about 1 minute per side.
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 : Asian Noodles with Chicken
Ingredients
8 ounces uncooked angel hair pasta
1/3 cup stir-fry sauce
2 tablespoons honey
1/4 teaspoon crushed red pepper flakes
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon vegetable oil
1 medium sweet red pepper, julienned
1 medium onion, cut into thin wedges
1 tablespoon minced fresh cilantro
1 teaspoon sesame oil
1 tablespoon sesame seeds
Directions
Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside.
In a large skillet, saute chicken in oil until browned. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute.
Drain pasta and toss with sesame oil. Serve chicken mixture over pasta; sprinkle with sesame seeds.
8 ounces uncooked angel hair pasta
1/3 cup stir-fry sauce
2 tablespoons honey
1/4 teaspoon crushed red pepper flakes
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon vegetable oil
1 medium sweet red pepper, julienned
1 medium onion, cut into thin wedges
1 tablespoon minced fresh cilantro
1 teaspoon sesame oil
1 tablespoon sesame seeds
Directions
Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside.
In a large skillet, saute chicken in oil until browned. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute.
Drain pasta and toss with sesame oil. Serve chicken mixture over pasta; sprinkle with sesame seeds.
Cooking : Alison's Colcannon
Ingredients
5 pounds potatoes, scrubbed and cubed with skin
1/2 cup butter, divided
1 cup fat-free sour cream
1 large head cabbage, finely shredded
1 bunch green onions, diced
4 cloves garlic, minced
salt and ground black pepper to taste
Directions
Place potatoes in a large pot, and add enough water to cover. Bring to a boil, and cook for about 10 minutes, until potatoes are soft enough to mash. Drain. Transfer to a large serving bowl, and mash potatoes with 1/4 cup of butter and all of the sour cream until well blended.
Melt remaining butter in a large pot (you can use the same pot) over medium heat. Add garlic and green onion, and cook, stirring until softened. Add the cabbage, cover the pan, and let the cabbage steam for about 10 minutes, stirring occasionally. Stir the cabbage mixture into the mashed potatoes, and season liberally with salt and pepper. Serve hot.
5 pounds potatoes, scrubbed and cubed with skin
1/2 cup butter, divided
1 cup fat-free sour cream
1 large head cabbage, finely shredded
1 bunch green onions, diced
4 cloves garlic, minced
salt and ground black pepper to taste
Directions
Place potatoes in a large pot, and add enough water to cover. Bring to a boil, and cook for about 10 minutes, until potatoes are soft enough to mash. Drain. Transfer to a large serving bowl, and mash potatoes with 1/4 cup of butter and all of the sour cream until well blended.
Melt remaining butter in a large pot (you can use the same pot) over medium heat. Add garlic and green onion, and cook, stirring until softened. Add the cabbage, cover the pan, and let the cabbage steam for about 10 minutes, stirring occasionally. Stir the cabbage mixture into the mashed potatoes, and season liberally with salt and pepper. Serve hot.
Cooking : Beth's Orange Cookies
Ingredients
2 cups white sugar
1 cup shortening
1 cup sour cream
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup frozen orange juice concentrate, thawed
2 tablespoons grated orange zest
1/2 teaspoon grated orange zest
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon vanilla extract
4 tablespoons butter, melted
1 1/2 cups confectioners' sugar
Directions
Cream white sugar and shortening; add eggs and stir. Add sour cream and 1 teaspoon vanilla; stir and set aside. Sift together flour, baking powder, baking soda, and salt. Add little by little to the creamed mixture and stir well. Add 3/4 cup orange juice concentrate, and 2 tablespoons orange zest. Drop onto greased cookie sheets by teaspoonfuls.
Bake at 375 degrees F (190 degrees C) for about 10 minutes. Frost cookies when they are cool.
To Make Frosting: Mix together 1/2 teaspoon orange zest, 2 Tablespoons of the thawed orange juice concentrate, 1 teaspoon vanilla, 4 Tablespoons of melted butter, 1 1/2 cups confectioners' sugar or enough to make frosting of spreading consistency.
2 cups white sugar
1 cup shortening
1 cup sour cream
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup frozen orange juice concentrate, thawed
2 tablespoons grated orange zest
1/2 teaspoon grated orange zest
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon vanilla extract
4 tablespoons butter, melted
1 1/2 cups confectioners' sugar
Directions
Cream white sugar and shortening; add eggs and stir. Add sour cream and 1 teaspoon vanilla; stir and set aside. Sift together flour, baking powder, baking soda, and salt. Add little by little to the creamed mixture and stir well. Add 3/4 cup orange juice concentrate, and 2 tablespoons orange zest. Drop onto greased cookie sheets by teaspoonfuls.
Bake at 375 degrees F (190 degrees C) for about 10 minutes. Frost cookies when they are cool.
To Make Frosting: Mix together 1/2 teaspoon orange zest, 2 Tablespoons of the thawed orange juice concentrate, 1 teaspoon vanilla, 4 Tablespoons of melted butter, 1 1/2 cups confectioners' sugar or enough to make frosting of spreading consistency.
Cooking : Awesome Sweet Potato Casserole
Ingredients
1 (8 ounce) can crushed pineapple, drained
1/2 (14 ounce) bag flaked coconut, or more to taste
3 cups cooked mashed sweet potatoes
1 cup white sugar
1 teaspoon vanilla extract
1/3 cup milk
1/2 cup butter, melted
1/3 cup all-purpose flour
1 cup firmly packed brown sugar
1/3 cup butter, melted
1 cup finely chopped pecans
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Beat the pineapple, coconut, sweet potatoes, white sugar, eggs, vanilla extract, milk, and 1/2 cup melted butter together in a large mixing bowl until smooth. Pour mixture into the prepared pan; set aside. Mix the flour, brown sugar, 1/3 cup butter, and pecans in a bowl. Sprinkle pecan mixture over the batter.
Bake in the preheated oven until the casserole is bubbly and the topping is browned, about 30 minutes.
1 (8 ounce) can crushed pineapple, drained
1/2 (14 ounce) bag flaked coconut, or more to taste
3 cups cooked mashed sweet potatoes
1 cup white sugar
1 teaspoon vanilla extract
1/3 cup milk
1/2 cup butter, melted
1/3 cup all-purpose flour
1 cup firmly packed brown sugar
1/3 cup butter, melted
1 cup finely chopped pecans
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Beat the pineapple, coconut, sweet potatoes, white sugar, eggs, vanilla extract, milk, and 1/2 cup melted butter together in a large mixing bowl until smooth. Pour mixture into the prepared pan; set aside. Mix the flour, brown sugar, 1/3 cup butter, and pecans in a bowl. Sprinkle pecan mixture over the batter.
Bake in the preheated oven until the casserole is bubbly and the topping is browned, about 30 minutes.
Cooking : Apricot Pecan Bars
Ingredients
1 (8 ounce) package refrigerated crescent rolls
1 1/2 cups chopped pecans, divided
3/4 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (12 ounce) jar apricot preserves
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter or margarine
1 cup flaked coconut
Directions
Unroll crescent dough into a rectangle; press into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with 1 cup pecans, confectioners' sugar, cinnamon and nutmeg. Drop preserves over the top.
In a bowl, combine the flour and brown sugar; cut in butter. Add the coconut and remaining pecans. Sprinkle over preserves. Bake at 375 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack before cutting.
1 (8 ounce) package refrigerated crescent rolls
1 1/2 cups chopped pecans, divided
3/4 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (12 ounce) jar apricot preserves
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter or margarine
1 cup flaked coconut
Directions
Unroll crescent dough into a rectangle; press into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with 1 cup pecans, confectioners' sugar, cinnamon and nutmeg. Drop preserves over the top.
In a bowl, combine the flour and brown sugar; cut in butter. Add the coconut and remaining pecans. Sprinkle over preserves. Bake at 375 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack before cutting.
Cooking : BBQ Meatballs
Ingredients
4 eggs, beaten
1/2 cup vodka
1/2 cup water
1 tablespoon Worcestershire sauce
2 tablespoons dried minced onion flakes
1 teaspoon garlic powder, or to taste
1/2 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
3 pounds ground beef
2 pounds ground turkey
1 (15 ounce) package Italian seasoned bread crumbs
2 (28 ounce) cans crushed tomatoes
2 (14.25 ounce) cans tomato puree
1 (18 ounce) bottle hickory smoke flavored barbeque sauce
1 (8 ounce) can crushed pineapple
1 cup brown sugar
1 (14 ounce) bottle ketchup
1/2 cup vodka
2 tablespoons dried minced onion flakes
1 teaspoon garlic powder, or to taste
1/2 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
Directions
In a large bowl, combine eggs, 1/2 cup vodka and Worcestershire sauce. Season with 2 tablespoons onion flakes, garlic powder, salt and pepper. Mix in ground beef, ground turkey and bread crumbs. Shape into meatballs, and set aside.
In a very large pot over medium heat, Combine crushed tomatoes, tomato puree, barbeque sauce, pineapple, brown sugar, ketchup, and 1/2 cup vodka. Season to taste with onion flakes, garlic powder, salt and pepper. Bring to a boil, reduce heat and let simmer.
Heat a large heavy skillet over medium heat. Cook meatballs until evenly brown on all sides. Carefully place into sauce, and simmer for at least an hour.
4 eggs, beaten
1/2 cup vodka
1/2 cup water
1 tablespoon Worcestershire sauce
2 tablespoons dried minced onion flakes
1 teaspoon garlic powder, or to taste
1/2 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
3 pounds ground beef
2 pounds ground turkey
1 (15 ounce) package Italian seasoned bread crumbs
2 (28 ounce) cans crushed tomatoes
2 (14.25 ounce) cans tomato puree
1 (18 ounce) bottle hickory smoke flavored barbeque sauce
1 (8 ounce) can crushed pineapple
1 cup brown sugar
1 (14 ounce) bottle ketchup
1/2 cup vodka
2 tablespoons dried minced onion flakes
1 teaspoon garlic powder, or to taste
1/2 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
Directions
In a large bowl, combine eggs, 1/2 cup vodka and Worcestershire sauce. Season with 2 tablespoons onion flakes, garlic powder, salt and pepper. Mix in ground beef, ground turkey and bread crumbs. Shape into meatballs, and set aside.
In a very large pot over medium heat, Combine crushed tomatoes, tomato puree, barbeque sauce, pineapple, brown sugar, ketchup, and 1/2 cup vodka. Season to taste with onion flakes, garlic powder, salt and pepper. Bring to a boil, reduce heat and let simmer.
Heat a large heavy skillet over medium heat. Cook meatballs until evenly brown on all sides. Carefully place into sauce, and simmer for at least an hour.
Cooking : Apple Pound Cake
Ingredients
2 cups sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups chopped, peeled tart apples
1 cup chopped almonds
1/2 cup raisins
APPLE CIDER GLAZE:
1/2 cup apple cider or apple juice
1/2 cup packed brown sugar
2 tablespoons butter or margarine
Directions
In a mixing bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350 degrees F for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely.
In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.
2 cups sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups chopped, peeled tart apples
1 cup chopped almonds
1/2 cup raisins
APPLE CIDER GLAZE:
1/2 cup apple cider or apple juice
1/2 cup packed brown sugar
2 tablespoons butter or margarine
Directions
In a mixing bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350 degrees F for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely.
In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.
Cooking : Brussels Sprouts Supreme
Ingredients
1 pound Brussels sprouts, trimmed
1 cup chopped celery
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 cup process American cheese, shredded
1/4 teaspoon salt
1 pinch cayenne pepper
Directions
Place brussels sprouts, celery and a small amount of water in a saucepan; cover and cook for 8 minutes or until crisp-tender.
Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add cheese, salt and cayenne if desired; stir until cheese is melted. Drain sprouts and celery; top with cheese sauce.
1 pound Brussels sprouts, trimmed
1 cup chopped celery
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 cup process American cheese, shredded
1/4 teaspoon salt
1 pinch cayenne pepper
Directions
Place brussels sprouts, celery and a small amount of water in a saucepan; cover and cook for 8 minutes or until crisp-tender.
Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add cheese, salt and cayenne if desired; stir until cheese is melted. Drain sprouts and celery; top with cheese sauce.
Cooking : Braunschweiger Spread
Ingredients
1 pound braunschweiger liverwurst
1 (8 ounce) package cream cheese, softened
2 drops ketchup
1/2 onion, chopped
2 teaspoons steak sauce
1 (5 ounce) jar pitted green olives
Directions
In a medium-size mixing bowl, combine braunsweiger, cream cheese, ketchup, onion, and steak sauce. Mix until blended. Shape mixture into a ball. Press olives into the ball. Chill before serving.
1 pound braunschweiger liverwurst
1 (8 ounce) package cream cheese, softened
2 drops ketchup
1/2 onion, chopped
2 teaspoons steak sauce
1 (5 ounce) jar pitted green olives
Directions
In a medium-size mixing bowl, combine braunsweiger, cream cheese, ketchup, onion, and steak sauce. Mix until blended. Shape mixture into a ball. Press olives into the ball. Chill before serving.
Cooking : Asparagus Vinaigrette
Ingredients
2 pounds fresh asparagus, trimmed
1/2 cup white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup green bell pepper, chopped
3 tablespoons dill pickle relish
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 cup olive oil
8 cups mixed baby greens
4 radishes, sliced
2 tomatoes, quartered
Directions
Place the eggs into a saucepan and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold and cut into slices; set aside.
Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
While the asparagus is steaming, whisk together the vinegar, mustard, salt, pepper, green bell pepper, relish, parsley, and chives in a large mixing bowl. Slowly pour in the olive oil while whisking quickly to create a dressing. Toss the hot, steamed asparagus in the dressing, then place into the refrigerator for at least an hour.
To serve, divide the baby greens onto individual plates. Divide the asparagus spears among the salads, then garnish with radish slices, egg slices, and quartered tomatoes.
2 pounds fresh asparagus, trimmed
1/2 cup white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup green bell pepper, chopped
3 tablespoons dill pickle relish
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 cup olive oil
8 cups mixed baby greens
4 radishes, sliced
2 tomatoes, quartered
Directions
Place the eggs into a saucepan and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold and cut into slices; set aside.
Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
While the asparagus is steaming, whisk together the vinegar, mustard, salt, pepper, green bell pepper, relish, parsley, and chives in a large mixing bowl. Slowly pour in the olive oil while whisking quickly to create a dressing. Toss the hot, steamed asparagus in the dressing, then place into the refrigerator for at least an hour.
To serve, divide the baby greens onto individual plates. Divide the asparagus spears among the salads, then garnish with radish slices, egg slices, and quartered tomatoes.
Cooking : Banana Wheat Bread
Ingredients
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups mashed bananas
1/4 cup vegetable oil
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup chopped pecans
Directions
Grease a 9 x 5 inch loaf pan. Preheat oven to 350 degrees (175 degrees C).
Combine oil, honey, eggs, vanilla, and mashed bananas in a bowl.
In a large bowl, whisk together flour, wheat germ, salt, and baking soda. Make a well in dry ingredients, and add the banana mixture. Mix together until dry ingredients are moistened. Stir in nuts. Pour batter into prepared pan.
Bake 1 hour in preheated oven. Test for doneness, and cool on wire rack.
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups mashed bananas
1/4 cup vegetable oil
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup chopped pecans
Directions
Grease a 9 x 5 inch loaf pan. Preheat oven to 350 degrees (175 degrees C).
Combine oil, honey, eggs, vanilla, and mashed bananas in a bowl.
In a large bowl, whisk together flour, wheat germ, salt, and baking soda. Make a well in dry ingredients, and add the banana mixture. Mix together until dry ingredients are moistened. Stir in nuts. Pour batter into prepared pan.
Bake 1 hour in preheated oven. Test for doneness, and cool on wire rack.
Cooking : Almond-Stuffed Pears
Ingredients
6 medium pears, peeled, halved, and cored
1 1/2 cups water
1/3 cup white grape juice
1/2 cup finely chopped toasted almonds
2 tablespoons brown sugar
1/8 teaspoon almond extract
Directions
Place pears, cut side down, in an ungreased 13-in. x 9-in. x 2-in baking dish. Combine water and grape juice; pour over pears. Cover and bake at 350 degrees F for 35-45 minutes or until tender. Turn the pears over. Combine almonds, sugar and extract; mix well. Spoon into pear cavities. Bake, uncovered, for 5 minutes. Serve warm.
6 medium pears, peeled, halved, and cored
1 1/2 cups water
1/3 cup white grape juice
1/2 cup finely chopped toasted almonds
2 tablespoons brown sugar
1/8 teaspoon almond extract
Directions
Place pears, cut side down, in an ungreased 13-in. x 9-in. x 2-in baking dish. Combine water and grape juice; pour over pears. Cover and bake at 350 degrees F for 35-45 minutes or until tender. Turn the pears over. Combine almonds, sugar and extract; mix well. Spoon into pear cavities. Bake, uncovered, for 5 minutes. Serve warm.
Cooking : Bacon and Tomato Baked Chicken
Ingredients
Nonstick cooking spray
3 pounds broiler-fryer chicken pieces
1 (12 ounce) can Hunt's� Tomato Paste
1 1/2 cups water
1/2 cup red wine vinegar
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
6 cups hot cooked egg noodles (optional)
6 slices bacon, cooked, drained, crumbled
Chopped fresh parsley (optional)
Directions
Preheat oven to 425 degrees F. Spray 13x9-inch baking dish with cooking spray. Arrange chicken in dish; set aside.
Place tomato paste, water, vinegar, basil and oregano in food processor container; cover. Process until well blended. Pour over chicken.
Bake uncovered 45 to 50 minutes or until chicken is no longer pink in thickest part and juices are clear when pierced with tip of knife (175 degrees on meat thermometer). Serve chicken over noodles, if desired. Top with bacon. Garnish with parsley, if desired.
Nonstick cooking spray
3 pounds broiler-fryer chicken pieces
1 (12 ounce) can Hunt's� Tomato Paste
1 1/2 cups water
1/2 cup red wine vinegar
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
6 cups hot cooked egg noodles (optional)
6 slices bacon, cooked, drained, crumbled
Chopped fresh parsley (optional)
Directions
Preheat oven to 425 degrees F. Spray 13x9-inch baking dish with cooking spray. Arrange chicken in dish; set aside.
Place tomato paste, water, vinegar, basil and oregano in food processor container; cover. Process until well blended. Pour over chicken.
Bake uncovered 45 to 50 minutes or until chicken is no longer pink in thickest part and juices are clear when pierced with tip of knife (175 degrees on meat thermometer). Serve chicken over noodles, if desired. Top with bacon. Garnish with parsley, if desired.
Cooking : Blueberry Almond Scones
Ingredients
2 tablespoons fresh blueberries
2 tablespoons blueberry preserves
1 tablespoon pomegranate juice
5 tablespoons unsalted butter
3/4 cup white sugar
1/3 cup milk
1 teaspoon almond extract
2 teaspoons lemon zest
1/2 teaspoon lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped almonds
1 cup fresh blueberries
Directions
Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
Place 2 tablespoons blueberries in a microwaveable bowl; heat in the microwave until very soft, about 20 seconds. Stir in the preserves and pomegranate juice; set aside.
Cream together the butter and sugar in a small bowl using an electric hand mixer. Beat in the egg. Add the milk, almond extract, lemon zest, lemon juice, and the blueberry mixture, continuing to beat until combined.
Sift together the flour, baking powder, baking soda, and salt in a bowl. Gradually add the flour mixture to the blueberry mixture, continually beating until you have a soft dough. Fold the almonds and 1 cup blueberries into the dough. Drop dough by rounded teaspoonfuls onto lined baking sheets.
Bake until golden brown, about 15 minutes.
2 tablespoons fresh blueberries
2 tablespoons blueberry preserves
1 tablespoon pomegranate juice
5 tablespoons unsalted butter
3/4 cup white sugar
1/3 cup milk
1 teaspoon almond extract
2 teaspoons lemon zest
1/2 teaspoon lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped almonds
1 cup fresh blueberries
Directions
Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
Place 2 tablespoons blueberries in a microwaveable bowl; heat in the microwave until very soft, about 20 seconds. Stir in the preserves and pomegranate juice; set aside.
Cream together the butter and sugar in a small bowl using an electric hand mixer. Beat in the egg. Add the milk, almond extract, lemon zest, lemon juice, and the blueberry mixture, continuing to beat until combined.
Sift together the flour, baking powder, baking soda, and salt in a bowl. Gradually add the flour mixture to the blueberry mixture, continually beating until you have a soft dough. Fold the almonds and 1 cup blueberries into the dough. Drop dough by rounded teaspoonfuls onto lined baking sheets.
Bake until golden brown, about 15 minutes.
Cooking : Beefy Cabbage Stew
Ingredients
1 pound extra-lean ground beef
1 (15 ounce) can pinto beans
1 (15 ounce) can kidney beans
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) can Italian-style diced tomatoes
1 (15 ounce) can whole kernel corn, drained
1 (11.5 ounce) can tomato juice
1 1/2 cups water
1 (16 ounce) package coleslaw mix
1 teaspoon Greek-style seasoning
Directions
In a large pot over medium heat, cook beef until brown; drain.
Return meat to pot with pinto beans, kidney beans, diced tomatoes with green chiles, Italian-style diced tomatoes, tomato juice, water, coleslaw mix and Greek seasoning. Simmer over low heat 1 hour.
1 pound extra-lean ground beef
1 (15 ounce) can pinto beans
1 (15 ounce) can kidney beans
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) can Italian-style diced tomatoes
1 (15 ounce) can whole kernel corn, drained
1 (11.5 ounce) can tomato juice
1 1/2 cups water
1 (16 ounce) package coleslaw mix
1 teaspoon Greek-style seasoning
Directions
In a large pot over medium heat, cook beef until brown; drain.
Return meat to pot with pinto beans, kidney beans, diced tomatoes with green chiles, Italian-style diced tomatoes, tomato juice, water, coleslaw mix and Greek seasoning. Simmer over low heat 1 hour.
Cooking : Almond Pear Muffins
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup plain yogurt
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon almond extract
1 cup chopped peeled pear
1/2 cup chopped almonds
Directions
In a large bowl, combine the first nine ingredients. In another bowl, beat the eggs, yogurt, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in pear and almonds. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup plain yogurt
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon almond extract
1 cup chopped peeled pear
1/2 cup chopped almonds
Directions
In a large bowl, combine the first nine ingredients. In another bowl, beat the eggs, yogurt, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in pear and almonds. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Cooking : Baked Omelet Squares
Ingredients
1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1 (12 ounce) can sliced mushrooms
1 (6 ounce) can sliced black olives
chopped cooked ham (optional)
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste
Directions
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a skillet over medium heat, and cook the onion until tender.
Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.
1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1 (12 ounce) can sliced mushrooms
1 (6 ounce) can sliced black olives
chopped cooked ham (optional)
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste
Directions
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a skillet over medium heat, and cook the onion until tender.
Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.
Cooking : Bacon Bean Stalks
Ingredients
1 pound fresh wax or green beans
6 bacon strips
1/4 teaspoon onion powder
Directions
Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8 minutes or until crisp-tender.
Meanwhile, in a skillet or microwave, cook bacon until partially cooked, about 3 minutes; drain on paper towels. Drain beans; place about 12 beans on each bacon strip. Position one end of beans so they are nearly even; cut about 1/4 in. from that end so stalks will stand when served. Wrap bacon strip around beans; secure with a toothpick. Lay stalks flat on an ungreased baking sheet. Sprinkle with onion powder. Bake, uncovered, at 400 degrees F for 10-15 minutes or until bacon is crisp.
1 pound fresh wax or green beans
6 bacon strips
1/4 teaspoon onion powder
Directions
Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8 minutes or until crisp-tender.
Meanwhile, in a skillet or microwave, cook bacon until partially cooked, about 3 minutes; drain on paper towels. Drain beans; place about 12 beans on each bacon strip. Position one end of beans so they are nearly even; cut about 1/4 in. from that end so stalks will stand when served. Wrap bacon strip around beans; secure with a toothpick. Lay stalks flat on an ungreased baking sheet. Sprinkle with onion powder. Bake, uncovered, at 400 degrees F for 10-15 minutes or until bacon is crisp.
Cooking : Amazing Pork Chops in Cream Sauce
Ingredients
8 boneless pork chops
salt, to taste
ground black pepper, to taste
3/4 cup white wine
3/4 cup heavy cream
3 tablespoons butter
1 (8 ounce) package sliced fresh mushrooms
Directions
Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently. Return chops to pan to warm. Serve.
8 boneless pork chops
salt, to taste
ground black pepper, to taste
3/4 cup white wine
3/4 cup heavy cream
3 tablespoons butter
1 (8 ounce) package sliced fresh mushrooms
Directions
Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently. Return chops to pan to warm. Serve.
Cooking : Black Bean Salsa
Ingredients
3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish
Directions
In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.
3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish
Directions
In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.
Cooking : Aromatic Asparagus
Ingredients
2 tablespoons butter
1/2 pound asparagus, cut into 1-inch pieces
3 tablespoons all-purpose flour
2 cups milk
1 1/2 cups vegetable broth
1/2 cup water
1/4 cup grated Parmesan cheese
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt to taste
Directions
Melt butter in a medium saucepan over medium heat. Stir in asparagus and cook 5 minutes.
Sprinkle flour over asparagus, and toss to coat. Mix milk, vegetable broth and water into saucepan. Stir in Parmesan cheese, thyme, sage and salt. Cook 30 minutes, stirring occasionally. Serve warm.
2 tablespoons butter
1/2 pound asparagus, cut into 1-inch pieces
3 tablespoons all-purpose flour
2 cups milk
1 1/2 cups vegetable broth
1/2 cup water
1/4 cup grated Parmesan cheese
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt to taste
Directions
Melt butter in a medium saucepan over medium heat. Stir in asparagus and cook 5 minutes.
Sprinkle flour over asparagus, and toss to coat. Mix milk, vegetable broth and water into saucepan. Stir in Parmesan cheese, thyme, sage and salt. Cook 30 minutes, stirring occasionally. Serve warm.
Cooking : Barley Broccoli Soup
Ingredients
3 cups water
3 beef bouillon cubes
1/2 cup medium pearl barley
2 cups chopped fresh broccoli, cooked and chilled
4 cups milk
5 slices American cheese
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled
Directions
In a saucepan, bring water, bouillon and barley to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender and nearly all liquid is absorbed. Stir often but do not drain. Add broccoli or asparagus. Stir in milk, cheese, nutmeg and pepper. Add bacon if desired. Heat through, stirring often, until soup is hot and cheese is melted.
3 cups water
3 beef bouillon cubes
1/2 cup medium pearl barley
2 cups chopped fresh broccoli, cooked and chilled
4 cups milk
5 slices American cheese
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled
Directions
In a saucepan, bring water, bouillon and barley to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender and nearly all liquid is absorbed. Stir often but do not drain. Add broccoli or asparagus. Stir in milk, cheese, nutmeg and pepper. Add bacon if desired. Heat through, stirring often, until soup is hot and cheese is melted.
Cooking : Apricot Brandy Pound Cake III
Ingredients
3 cups sifted all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 teaspoon rum flavored extract
1 teaspoon orange extract
1/4 teaspoon almond extract
1/2 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 cup apricot brandy
1 cup butter
3 cups white sugar
6 eggs
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
3 cups sifted all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 teaspoon rum flavored extract
1 teaspoon orange extract
1/4 teaspoon almond extract
1/2 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 cup apricot brandy
1 cup butter
3 cups white sugar
6 eggs
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Cooking : Albondigas Soup I
Ingredients
1 pound lean ground beef
1/4 pound pork sausage
1 onion, chopped
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 cup milk
1/4 cup chopped fresh basil
1/2 cup cornmeal
6 (14 ounce) cans beef broth
1 (8 ounce) jar salsa
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 cup white rice
Directions
Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring to a boil and simmer 20 minutes.
Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs.
Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours.
1 pound lean ground beef
1/4 pound pork sausage
1 onion, chopped
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 cup milk
1/4 cup chopped fresh basil
1/2 cup cornmeal
6 (14 ounce) cans beef broth
1 (8 ounce) jar salsa
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 cup white rice
Directions
Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring to a boil and simmer 20 minutes.
Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs.
Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours.
Cooking : Bologna Salad Sandwich Spread I
Ingredients
1 (16 ounce) package bologna
1 (16 ounce) jar creamy salad dressing
1 cup sweet pickle relish
Directions
Place eggs in a medium saucepan and cover with cold water. Bring water 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.
Grind the bologna and eggs in a meat grinder with a medium blade.
In a large bowl, mix the bologna mixture with desired amount of creamy salad dressing and desired amount of sweet pickle relish. Refrigerate 2 to 3 hours, or until chilled.
1 (16 ounce) package bologna
1 (16 ounce) jar creamy salad dressing
1 cup sweet pickle relish
Directions
Place eggs in a medium saucepan and cover with cold water. Bring water 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.
Grind the bologna and eggs in a meat grinder with a medium blade.
In a large bowl, mix the bologna mixture with desired amount of creamy salad dressing and desired amount of sweet pickle relish. Refrigerate 2 to 3 hours, or until chilled.
Cooking : Best Ziti Ever
Ingredients
1 (16 ounce) package ziti pasta
1 pound mild Italian sausage, casings removed
2 (24 ounce) jars marinara sauce
1 1/2 teaspoons dried basil, divided
12 ounces ricotta cheese
1 1/2 teaspoons Italian seasoning, divided
1 dash salt and pepper
1 pound mozzarella cheese, shredded
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
Bake in preheated oven for 40 to 45 minutes.
1 (16 ounce) package ziti pasta
1 pound mild Italian sausage, casings removed
2 (24 ounce) jars marinara sauce
1 1/2 teaspoons dried basil, divided
12 ounces ricotta cheese
1 1/2 teaspoons Italian seasoning, divided
1 dash salt and pepper
1 pound mozzarella cheese, shredded
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
Bake in preheated oven for 40 to 45 minutes.
Cooking : Beer Can Chicken
Ingredients
1/3 cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 (12 fluid ounce) can beer
1 (3 pound) whole chicken
Directions
Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
1/3 cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 (12 fluid ounce) can beer
1 (3 pound) whole chicken
Directions
Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Cooking : Artichoke and Crab Spread
Ingredients
3 frozen cooked artichoke hearts, thawed and quartered
2 (8 ounce) packages cream cheese, softened
4 ounces crabmeat
3 green onions
1 clove garlic
1 teaspoon lemon juice
Directions
Place artichoke hearts, crab, green onions, garlic, and lemon juice in a food processor and pulse until chopped fairly small. Add cream cheese and puree until smooth.
Pour dip into a non-metallic bowl, and chill for 1 hour.
Serve with crackers or vegetables.
3 frozen cooked artichoke hearts, thawed and quartered
2 (8 ounce) packages cream cheese, softened
4 ounces crabmeat
3 green onions
1 clove garlic
1 teaspoon lemon juice
Directions
Place artichoke hearts, crab, green onions, garlic, and lemon juice in a food processor and pulse until chopped fairly small. Add cream cheese and puree until smooth.
Pour dip into a non-metallic bowl, and chill for 1 hour.
Serve with crackers or vegetables.
Cooking : Bratwurst Snacker
Ingredients
4 King's Hawaiian� Snacker Rolls
1 pkg. (4 serving size) bratwurst sausages
1 medium onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 tablespoon olive oil
Directions
Preheat grill to medium-low. Place oil, peppers and onion in a foil pan and place on grill. Saute until slightly tender.
Grill brats according to package directions.
Serve brats on Snacker Rolls; top with peppers and onions.
4 King's Hawaiian� Snacker Rolls
1 pkg. (4 serving size) bratwurst sausages
1 medium onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 tablespoon olive oil
Directions
Preheat grill to medium-low. Place oil, peppers and onion in a foil pan and place on grill. Saute until slightly tender.
Grill brats according to package directions.
Serve brats on Snacker Rolls; top with peppers and onions.
Cooking : Blazing Brisket
Ingredients
5 pounds beef brisket
2 pounds sliced bacon
5 cups brewed coffee
1/4 cup salt
1 cup butter
1/2 cup minced garlic
1/2 cup shortening
1 pound fatback, sliced into small rectangles
2 sweet potatoes, quartered
1 cup olive oil
2 1/2 tablespoons prepared horseradish
Directions
Wrap the brisket entirely in bacon slices, and place into a large glass baking dish. Mix together the coffee and salt. Pour the coffee mixture over the brisket, cover, and marinate in the refrigerator overnight.
In a saucepan over low heat, combine the butter and minced garlic. Cook stirring occasionally until butter is melted, and has turned golden. Spread all of the shortening onto the inside of a roasting pan. Place the brisket in the pan with one cup of the coffee marinade. Lay slices of the fatback over the roast. Place sweet potatoes around the perimeter of the roasting pan. Pour the garlic butter over the roast and potatoes. Let stand for 1 hour. Preheat the oven to 325 degrees F (165 degrees C)
Cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven. The internal temperature of the roast should be at least 145 degrees F (62 degrees C) when taken with a meat thermometer. Let stand for 10 minutes before slicing.
While you wait for the roast, stir together the olive oil and horseradish in a small saucepan. Cook over low heat for at least half an hour, then pour into a small bowl. This is the dipping sauce for the brisket.
5 pounds beef brisket
2 pounds sliced bacon
5 cups brewed coffee
1/4 cup salt
1 cup butter
1/2 cup minced garlic
1/2 cup shortening
1 pound fatback, sliced into small rectangles
2 sweet potatoes, quartered
1 cup olive oil
2 1/2 tablespoons prepared horseradish
Directions
Wrap the brisket entirely in bacon slices, and place into a large glass baking dish. Mix together the coffee and salt. Pour the coffee mixture over the brisket, cover, and marinate in the refrigerator overnight.
In a saucepan over low heat, combine the butter and minced garlic. Cook stirring occasionally until butter is melted, and has turned golden. Spread all of the shortening onto the inside of a roasting pan. Place the brisket in the pan with one cup of the coffee marinade. Lay slices of the fatback over the roast. Place sweet potatoes around the perimeter of the roasting pan. Pour the garlic butter over the roast and potatoes. Let stand for 1 hour. Preheat the oven to 325 degrees F (165 degrees C)
Cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven. The internal temperature of the roast should be at least 145 degrees F (62 degrees C) when taken with a meat thermometer. Let stand for 10 minutes before slicing.
While you wait for the roast, stir together the olive oil and horseradish in a small saucepan. Cook over low heat for at least half an hour, then pour into a small bowl. This is the dipping sauce for the brisket.
Cooking : Apricot-Glazed Pork Chops
Ingredients
1/3 cup apricot preserves
1/3 cup fruity white wine, such as Gewurztraminer
1/2 teaspoon ground ginger
salt and pepper to taste
2 tablespoons olive oil
4 boneless pork chops, 1/2 inch thick
Directions
Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.
Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.
1/3 cup apricot preserves
1/3 cup fruity white wine, such as Gewurztraminer
1/2 teaspoon ground ginger
salt and pepper to taste
2 tablespoons olive oil
4 boneless pork chops, 1/2 inch thick
Directions
Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.
Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.
Cooking : Autumn Lentil Soup
Ingredients
3 tablespoons extra-virgin olive oil
1 1/2 onion, chopped
2 cloves garlic, pressed
1/2 (750 milliliter) bottle dry white wine (such as Chenin Blanc)
1/2 pound dry brown lentils
1 (32 fluid ounce) container chicken stock
2 teaspoons Italian seasoning
1 teaspoon dried parsley
1 teaspoon garlic powder
1 tablespoon dried minced onion
salt and ground black pepper to taste
Directions
Heat the olive oil in a large saucepan or Dutch oven over medium heat. Stir in the onions and garlic; cook until the onions soften, turn translucent, and begin to brown, about 10 minutes. Pour in the white wine, and bring to a boil over high heat. Reduce heat to medium, and simmer 10 minutes.
Stir in the lentils, chicken stock, Italian seasoning, parsley, garlic powder, and dried onion. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are very tender, about 1 1/2 hours. Season to taste with salt and black pepper before serving.
3 tablespoons extra-virgin olive oil
1 1/2 onion, chopped
2 cloves garlic, pressed
1/2 (750 milliliter) bottle dry white wine (such as Chenin Blanc)
1/2 pound dry brown lentils
1 (32 fluid ounce) container chicken stock
2 teaspoons Italian seasoning
1 teaspoon dried parsley
1 teaspoon garlic powder
1 tablespoon dried minced onion
salt and ground black pepper to taste
Directions
Heat the olive oil in a large saucepan or Dutch oven over medium heat. Stir in the onions and garlic; cook until the onions soften, turn translucent, and begin to brown, about 10 minutes. Pour in the white wine, and bring to a boil over high heat. Reduce heat to medium, and simmer 10 minutes.
Stir in the lentils, chicken stock, Italian seasoning, parsley, garlic powder, and dried onion. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are very tender, about 1 1/2 hours. Season to taste with salt and black pepper before serving.
Cooking : Breakfast Porridge
Ingredients
1/2 cup water
1 pitted prune, chopped
1 tablespoon raisins
2 tablespoons oat bran
2 tablespoons wheat bran
1 tablespoon wheat germ
1 tablespoon flax seed
1 teaspoon honey (optional)
Directions
Bring the water with the prune and raisins to a boil in a pot; cook at a boil for 3 minutes. Stir the oat bran, wheat bran, wheat germ, flax seed, and honey into the fruit mixture. Remove from heat and serve hot.
1/2 cup water
1 pitted prune, chopped
1 tablespoon raisins
2 tablespoons oat bran
2 tablespoons wheat bran
1 tablespoon wheat germ
1 tablespoon flax seed
1 teaspoon honey (optional)
Directions
Bring the water with the prune and raisins to a boil in a pot; cook at a boil for 3 minutes. Stir the oat bran, wheat bran, wheat germ, flax seed, and honey into the fruit mixture. Remove from heat and serve hot.
Cooking : Beef and Veggie Stew with Dumplings
Ingredients
2 pounds cubed beef stew meat
salt and ground black pepper to taste
1/2 cup margarine
2 (10.75 ounce) cans condensed tomato soup
1 (14 ounce) can whole kernel corn, undrained
1 (15 ounce) can peas, undrained
1 (15 ounce) can green beans, drained
1 (13.5 ounce) can spinach, undrained
4 cubes beef bouillon
4 cups water
1 pinch garlic powder, or to taste
1 pinch garlic and herb seasoning blend (such as Mrs. Dash�), or to taste
1 (16.3 ounce) can refrigerated biscuits (such as Pillsbury Grands�)
Directions
Season the beef with salt and black pepper; heat the margarine in a skillet over low heat, and cook the beef, stirring occasionally, until the meat is browned and tender, about 45 minutes.
While the beef is cooking, place the tomato soup, corn, peas, beans, spinach, beef bouillon cubes, water, garlic powder, and garlic herb seasoning in a large, heavy saucepan, and bring to a boil over medium heat. Reduce heat to a simmer, then add the stew beef. Simmer to blend the flavors, about 30 minutes.
Cut each biscuit into quarters, flatten slightly, and gently stir the dumplings into the stew. Simmer uncovered for 10 minutes, then cover the stew and simmer 10 more minutes.
2 pounds cubed beef stew meat
salt and ground black pepper to taste
1/2 cup margarine
2 (10.75 ounce) cans condensed tomato soup
1 (14 ounce) can whole kernel corn, undrained
1 (15 ounce) can peas, undrained
1 (15 ounce) can green beans, drained
1 (13.5 ounce) can spinach, undrained
4 cubes beef bouillon
4 cups water
1 pinch garlic powder, or to taste
1 pinch garlic and herb seasoning blend (such as Mrs. Dash�), or to taste
1 (16.3 ounce) can refrigerated biscuits (such as Pillsbury Grands�)
Directions
Season the beef with salt and black pepper; heat the margarine in a skillet over low heat, and cook the beef, stirring occasionally, until the meat is browned and tender, about 45 minutes.
While the beef is cooking, place the tomato soup, corn, peas, beans, spinach, beef bouillon cubes, water, garlic powder, and garlic herb seasoning in a large, heavy saucepan, and bring to a boil over medium heat. Reduce heat to a simmer, then add the stew beef. Simmer to blend the flavors, about 30 minutes.
Cut each biscuit into quarters, flatten slightly, and gently stir the dumplings into the stew. Simmer uncovered for 10 minutes, then cover the stew and simmer 10 more minutes.
Cooking : Angel Food Cake III
Ingredients
1 cup cake flour
1 1/2 cups white sugar
12 egg whites
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
Directions
Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.
1 cup cake flour
1 1/2 cups white sugar
12 egg whites
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
Directions
Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.
Cooking : Beets With Orange and Ginger
Ingredients
6 medium beets
1 cup orange juice
2 tablespoons candied ginger
2 tablespoons maple syrup
1/2 cup walnuts
1 tablespoon white vinegar
1 tablespoon cornstarch
Directions
Scrub beets, leaving on root and 1 inch of stem. Place beets in a large pot and cover with water. Bring to a boil, cover and simmer 45 to 60 minutes or until tender. Drain.
Remove skins and cut beets into wedges. In a saucepan, combine remaining ingredients. Bring to a boil; simmer until thickened. Add beets and toss.
6 medium beets
1 cup orange juice
2 tablespoons candied ginger
2 tablespoons maple syrup
1/2 cup walnuts
1 tablespoon white vinegar
1 tablespoon cornstarch
Directions
Scrub beets, leaving on root and 1 inch of stem. Place beets in a large pot and cover with water. Bring to a boil, cover and simmer 45 to 60 minutes or until tender. Drain.
Remove skins and cut beets into wedges. In a saucepan, combine remaining ingredients. Bring to a boil; simmer until thickened. Add beets and toss.
Cooking : Apricot and Honey Ham Glaze
Ingredients
1/2 cup apricot jam
3 tablespoons honey
1 tablespoon hot English mustard
2 tablespoons orange marmalade
Directions
Stir together the apricot jam, honey, hot English mustard, and orange marmalade in a bowl until the mixture is well combined.
1/2 cup apricot jam
3 tablespoons honey
1 tablespoon hot English mustard
2 tablespoons orange marmalade
Directions
Stir together the apricot jam, honey, hot English mustard, and orange marmalade in a bowl until the mixture is well combined.
Cooking : Butternut Pound Cake
Ingredients
1 cup butter
1/2 cup shortening
2 1/2 cups sugar
2 tablespoons butternut flavored extract
1 (5 ounce) can evaporated milk
3 fluid ounces milk
3 cups all-purpose flour
1/2 teaspoon salt
Directions
Grease and flour a 10 inch tube pan. Mix together the flour and salt. Set aside.
Combine the evaporated milk and whole milk; Set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the butternut flavoring. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1 cup butter
1/2 cup shortening
2 1/2 cups sugar
2 tablespoons butternut flavored extract
1 (5 ounce) can evaporated milk
3 fluid ounces milk
3 cups all-purpose flour
1/2 teaspoon salt
Directions
Grease and flour a 10 inch tube pan. Mix together the flour and salt. Set aside.
Combine the evaporated milk and whole milk; Set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the butternut flavoring. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Cooking : Blueberry Buckle
Ingredients
3/4 cup white sugar
1/4 cup shortening
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
Cream together 3/4 cup sugar, shortening, and egg.
In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
Bake at 375 degree F (190 degrees C) for 25-30 minutes.
3/4 cup white sugar
1/4 cup shortening
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
Cream together 3/4 cup sugar, shortening, and egg.
In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
Bake at 375 degree F (190 degrees C) for 25-30 minutes.
Cooking : Boston Iced Tea
Ingredients
1 gallon water
1 cup white sugar
15 tea bags
1 (12 fluid ounce) can frozen cranberry juice concentrate
Directions
Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.
1 gallon water
1 cup white sugar
15 tea bags
1 (12 fluid ounce) can frozen cranberry juice concentrate
Directions
Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.
Cooking : Beef Sirloin Steak with Baby Spinach
Ingredients
2 tablespoons olive oil
1 (1 pound) boneless beef sirloin steak, 3/4-inch thick, cut into 4 pieces
1 large onion, sliced
1 small red pepper, chopped
3 cloves garlic, minced
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup water
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary leaves
1 (7 ounce) bag fresh baby spinach
Hot mashed potatoes
Directions
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet. Pour off any fat.
Heat the remaining oil in the skillet. Add the onion and pepper and cook for 1 minute, stirring occasionally. Add the garlic and cook until the vegetables are tender-crisp, stirring often.
Stir the soup, water, vinegar and rosemary in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to medium. Stir in the spinach. Cover and cook the beef for 2 minutes for medium or until desired doneness. Serve the beef and vegetable mixture with the potatoes.
2 tablespoons olive oil
1 (1 pound) boneless beef sirloin steak, 3/4-inch thick, cut into 4 pieces
1 large onion, sliced
1 small red pepper, chopped
3 cloves garlic, minced
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup water
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary leaves
1 (7 ounce) bag fresh baby spinach
Hot mashed potatoes
Directions
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet. Pour off any fat.
Heat the remaining oil in the skillet. Add the onion and pepper and cook for 1 minute, stirring occasionally. Add the garlic and cook until the vegetables are tender-crisp, stirring often.
Stir the soup, water, vinegar and rosemary in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to medium. Stir in the spinach. Cover and cook the beef for 2 minutes for medium or until desired doneness. Serve the beef and vegetable mixture with the potatoes.
Cooking : Baked Sweet Potato Sticks
Ingredients
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters
Directions
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spay or vegetable oil.
In a large bowl, mix oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.
Bake 40 minutes in the preheated oven. Best eaten at room temperature.
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters
Directions
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spay or vegetable oil.
In a large bowl, mix oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.
Bake 40 minutes in the preheated oven. Best eaten at room temperature.
Cooking : Blue Cheese, Bacon and Chive Stuffed Pork Chops
Ingredients
2 boneless pork loin chops, butterflied
4 ounces crumbled blue cheese
2 slices bacon - cooked and crumbled
2 tablespoons chopped fresh chives
garlic salt to taste
ground black pepper to taste
chopped fresh parsley for garnish
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.
In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish.
Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve.
2 boneless pork loin chops, butterflied
4 ounces crumbled blue cheese
2 slices bacon - cooked and crumbled
2 tablespoons chopped fresh chives
garlic salt to taste
ground black pepper to taste
chopped fresh parsley for garnish
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.
In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish.
Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve.
Cooking : Atlas Mountain Soup
Ingredients
3/4 cup chopped dried apricots
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons paprika
1 pound ground lamb
4 stalks celery, cut into 1/2 inch pieces
1 large green bell pepper, sliced
1 pound tomatoes, coarsely chopped
1 1/4 cups water
1 tablespoon white sugar
salt and black pepper to taste
Directions
Soak the apricots in water for 2 hours or more until soft; drain.
Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute. Raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. Stir in the drained apricots, celery, green pepper, and tomato.
Using a vegetable peeler, shave 5 - 6 strips of rind off the lemon and add to the soup with the juice of the lemon. Stir in the water and sugar. Bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. Season to taste with salt and pepper.
3/4 cup chopped dried apricots
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons paprika
1 pound ground lamb
4 stalks celery, cut into 1/2 inch pieces
1 large green bell pepper, sliced
1 pound tomatoes, coarsely chopped
1 1/4 cups water
1 tablespoon white sugar
salt and black pepper to taste
Directions
Soak the apricots in water for 2 hours or more until soft; drain.
Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute. Raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. Stir in the drained apricots, celery, green pepper, and tomato.
Using a vegetable peeler, shave 5 - 6 strips of rind off the lemon and add to the soup with the juice of the lemon. Stir in the water and sugar. Bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. Season to taste with salt and pepper.
Cooking : Breakfast Casserole
Ingredients
2 slices bread
1/2 pound bulk pork sausage
1/2 cup shredded Cheddar cheese
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Remove the crust from the bread and cut into 1-in. cubes. Place in a greased 8-in. square baking dish. In a skillet, brown the sausage over medium heat until no longer pink; drain. Sprinkle the sausage and cheese over bread cubes.
In a bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over the sausage and cheese. Bake at 350 degrees F for 30 minutes or until puffed and golden.
2 slices bread
1/2 pound bulk pork sausage
1/2 cup shredded Cheddar cheese
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Remove the crust from the bread and cut into 1-in. cubes. Place in a greased 8-in. square baking dish. In a skillet, brown the sausage over medium heat until no longer pink; drain. Sprinkle the sausage and cheese over bread cubes.
In a bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over the sausage and cheese. Bake at 350 degrees F for 30 minutes or until puffed and golden.
Cooking : Asian Glazed Chicken Thighs
Ingredients
1/2 cup rice vinegar
5 tablespoons honey
1/3 cup soy sauce (such as Silver Swan�)
1/4 cup Asian (toasted) sesame oil
3 tablespoons Asian chili garlic sauce
3 tablespoons minced garlic
salt to taste
8 skinless, boneless chicken thighs
1 tablespoon chopped green onion (optional)
Directions
Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
Preheat oven to 425 degrees F (220 degrees C).
Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
1/2 cup rice vinegar
5 tablespoons honey
1/3 cup soy sauce (such as Silver Swan�)
1/4 cup Asian (toasted) sesame oil
3 tablespoons Asian chili garlic sauce
3 tablespoons minced garlic
salt to taste
8 skinless, boneless chicken thighs
1 tablespoon chopped green onion (optional)
Directions
Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
Preheat oven to 425 degrees F (220 degrees C).
Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
Cooking : Baked Crumbled Chicken
Ingredients
1 1/2 cups crushed cornflakes
2 tablespoons minced fresh parsley
2 teaspoons paprika
1 1/2 teaspoons salt
1 1/2 teaspoons dried basil
1/2 teaspoon pepper
1/2 cup milk
1 (3 1/2) pound broiler-fryer chicken, cut up
1/4 cup butter or margarine, melted
Directions
In a shallow bowl or large resealable plastic bay, combine cornflakes, parsley, paprika, salt, basil and pepper. In another bowl, beat eggs and milk. Dip chicken pieces in egg mixture, then coat generously with crumb mixture. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Drizzle with butter. Bake, uncovered, at 375 degrees F for 50-60 minutes or until golden brown and juices run clear.
1 1/2 cups crushed cornflakes
2 tablespoons minced fresh parsley
2 teaspoons paprika
1 1/2 teaspoons salt
1 1/2 teaspoons dried basil
1/2 teaspoon pepper
1/2 cup milk
1 (3 1/2) pound broiler-fryer chicken, cut up
1/4 cup butter or margarine, melted
Directions
In a shallow bowl or large resealable plastic bay, combine cornflakes, parsley, paprika, salt, basil and pepper. In another bowl, beat eggs and milk. Dip chicken pieces in egg mixture, then coat generously with crumb mixture. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Drizzle with butter. Bake, uncovered, at 375 degrees F for 50-60 minutes or until golden brown and juices run clear.
Cooking : Apple Pumpkin Muffins
Ingredients
2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup canned or cooked pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 teaspoons cold butter or margarine
Directions
In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup canned or cooked pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 teaspoons cold butter or margarine
Directions
In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
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