Ingredients
3 pounds beef eye of round roast
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
Directions
Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.
Monday, May 2, 2011
Cooking : Apple Cranberry Cider
Ingredients
1 quart apple cider or apple juice
2 cups cranberry juice
1/3 cup packed brown sugar
4 whole cloves
2 cinnamon sticks (3 inches)
Directions
In a large saucepan, combine the cider, cranberry juice and brown sugar. Place cloves and cinnamon sticks on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan.
Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15-20 minutes. Discard spice bag before serving.
1 quart apple cider or apple juice
2 cups cranberry juice
1/3 cup packed brown sugar
4 whole cloves
2 cinnamon sticks (3 inches)
Directions
In a large saucepan, combine the cider, cranberry juice and brown sugar. Place cloves and cinnamon sticks on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan.
Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15-20 minutes. Discard spice bag before serving.
Cooking : Apricot Chicken III
Ingredients
8 chicken thighs
1 packet dry onion soup mix
1 (14 ounce) can apricot nectar
1 (14 ounce) can apricot halves, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish.
In a small bowl mix together soup mix and apricot nectar. Pour over chicken.
Bake in preheated oven for 55 minutes.
Sprinkle apricot halves over chicken and cook another 5 minutes.
8 chicken thighs
1 packet dry onion soup mix
1 (14 ounce) can apricot nectar
1 (14 ounce) can apricot halves, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish.
In a small bowl mix together soup mix and apricot nectar. Pour over chicken.
Bake in preheated oven for 55 minutes.
Sprinkle apricot halves over chicken and cook another 5 minutes.
Cooking : Bay Scallop Chowder
Ingredients
3 cups chicken broth
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
3 potatoes, cubed
1/2 teaspoon dried thyme
2 tablespoons dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound fresh mushrooms, sliced
1 pound bay scallops
2 tablespoons margarine
1/2 cup white wine
1 cup heavy whipping cream
Directions
In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.
In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer.
In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.
3 cups chicken broth
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
3 potatoes, cubed
1/2 teaspoon dried thyme
2 tablespoons dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound fresh mushrooms, sliced
1 pound bay scallops
2 tablespoons margarine
1/2 cup white wine
1 cup heavy whipping cream
Directions
In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.
In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer.
In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.
Cooking : Apple Coleslaw
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.
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.
Cooking : Bacon Chicken Livers
Ingredients
1/2 pound bacon
1 pound fresh chicken livers
4 tablespoons honey
Directions
Preheat oven to broil setting.
Cut each slice of bacon in half and wrap around each chicken liver, securing with toothpicks.
Broil until bacon is cooked and crisp on one side, then turn and repeat (about 6 to 8 minutes each side). Serve with honey in a bowl, for dipping.
1/2 pound bacon
1 pound fresh chicken livers
4 tablespoons honey
Directions
Preheat oven to broil setting.
Cut each slice of bacon in half and wrap around each chicken liver, securing with toothpicks.
Broil until bacon is cooked and crisp on one side, then turn and repeat (about 6 to 8 minutes each side). Serve with honey in a bowl, for dipping.
Cooking : Angel Pillows
Ingredients
1/2 cup butter flavored shortening
1 (3 ounce) package cream cheese, softened
1 tablespoon milk
1/4 cup brown sugar
1/4 cup apricot preserves
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup chopped pecans
1 cup confectioners' sugar
1/4 cup apricot preserves
1 tablespoon butter flavored shortening
1/4 cup flaked coconut (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment paper.
In a medium bowl, cream together the 1/2 cup shortening, cream cheese and milk until well blended. Stir in the brown sugar and 1/4 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
To make the frosting, combine the confectioners' sugar, remaining apricot preserves and 1 tablespoon shortening; mix well. Frost cooled cookies and sprinkle with coconut if desired.
1/2 cup butter flavored shortening
1 (3 ounce) package cream cheese, softened
1 tablespoon milk
1/4 cup brown sugar
1/4 cup apricot preserves
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup chopped pecans
1 cup confectioners' sugar
1/4 cup apricot preserves
1 tablespoon butter flavored shortening
1/4 cup flaked coconut (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment paper.
In a medium bowl, cream together the 1/2 cup shortening, cream cheese and milk until well blended. Stir in the brown sugar and 1/4 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
To make the frosting, combine the confectioners' sugar, remaining apricot preserves and 1 tablespoon shortening; mix well. Frost cooled cookies and sprinkle with coconut if desired.
Cooking : Broiled Grouper with Creamy Crab and Shrimp Sauce
Ingredients
1/4 cup butter
1 1/2 cups heavy cream
1 teaspoon Creole mustard
2 (6 ounce) cans crabmeat, drained and flaked
1 (4 ounce) can small shrimp, drained
1 teaspoon Cajun seasoning
salt and pepper to taste
2 pounds grouper fillets
1 tablespoon olive oil
1 lemon, juiced
1 teaspoon chopped fresh parsley
salt and pepper to taste
Directions
Preheat the oven broiler. Cover a medium baking dish with foil.
Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.
Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.
1/4 cup butter
1 1/2 cups heavy cream
1 teaspoon Creole mustard
2 (6 ounce) cans crabmeat, drained and flaked
1 (4 ounce) can small shrimp, drained
1 teaspoon Cajun seasoning
salt and pepper to taste
2 pounds grouper fillets
1 tablespoon olive oil
1 lemon, juiced
1 teaspoon chopped fresh parsley
salt and pepper to taste
Directions
Preheat the oven broiler. Cover a medium baking dish with foil.
Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.
Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.
Cooking : Breakfast Wellington
Ingredients
1 pound ground sausage
1 (10 ounce) package chopped frozen broccoli, thawed
1/2 cup sour cream
1 cup shredded Cheddar cheese
2 (8 ounce) cans refrigerated crescent roll dough
1 egg white
Directions
Preheat oven to 325 degrees F (165 degrees C).
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Place thawed broccoli in a small saucepan, cover and cook over medium-low heat until tender, about 5 minutes.
In a large bowl, mix together sausage, broccoli, sour cream and cheese.
Place 1 package of crescent rolls flattened on a 9x13 inch baking dish. Cover with broccoli mixture. Place remaining crescent rolls on top of mixture and pinch seams to seal. Brush top with egg white.
Bake in preheated oven until golden brown, about 20 minutes.
1 pound ground sausage
1 (10 ounce) package chopped frozen broccoli, thawed
1/2 cup sour cream
1 cup shredded Cheddar cheese
2 (8 ounce) cans refrigerated crescent roll dough
1 egg white
Directions
Preheat oven to 325 degrees F (165 degrees C).
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Place thawed broccoli in a small saucepan, cover and cook over medium-low heat until tender, about 5 minutes.
In a large bowl, mix together sausage, broccoli, sour cream and cheese.
Place 1 package of crescent rolls flattened on a 9x13 inch baking dish. Cover with broccoli mixture. Place remaining crescent rolls on top of mixture and pinch seams to seal. Brush top with egg white.
Bake in preheated oven until golden brown, about 20 minutes.
Cooking : Beef and Vegetable Stew
Ingredients
1 pound cubed beef stew meat
1 tablespoon vegetable oil
1 onion, thinly sliced
1 (6 ounce) can tomato paste
1 (14.5 ounce) can low fat, low sodium beef broth
1 cup chopped carrots
3 potatoes, cubed
1 sprig fresh rosemary
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
10 ounces button mushrooms, quartered
1 (10 ounce) package frozen green peas, thawed
Directions
Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
1 pound cubed beef stew meat
1 tablespoon vegetable oil
1 onion, thinly sliced
1 (6 ounce) can tomato paste
1 (14.5 ounce) can low fat, low sodium beef broth
1 cup chopped carrots
3 potatoes, cubed
1 sprig fresh rosemary
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
10 ounces button mushrooms, quartered
1 (10 ounce) package frozen green peas, thawed
Directions
Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
Cooking : A-Maize-ing Corn Chowder
Ingredients
6 slices bacon
1 onion, chopped
2 potatoes, peeled and cubed
1/2 cup water
2 cups milk
2 (14.75 ounce) cans cream-style corn
1 (15.25 ounce) can whole kernel corn
1/2 teaspoon salt
ground black pepper to taste
Directions
Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.
Saute onion in reserved drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender.
Stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.
6 slices bacon
1 onion, chopped
2 potatoes, peeled and cubed
1/2 cup water
2 cups milk
2 (14.75 ounce) cans cream-style corn
1 (15.25 ounce) can whole kernel corn
1/2 teaspoon salt
ground black pepper to taste
Directions
Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.
Saute onion in reserved drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender.
Stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.
Cooking : Becca's Custom Turkey Shepherd's Pie
Ingredients
5 large red potatoes, peeled
3 tablespoons butter
1/4 cup milk
2 (9 inch) whole wheat pie crusts
1 tablespoon olive oil
1/2 cup diced onion
1 pound ground turkey
1 large carrot, julienned
1 zucchini, thickly sliced
1/4 cup canned green beans, halved
6 large fresh mushrooms, quartered
2 tablespoons chopped fresh parsley
1/4 teaspoon dried thyme
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup shredded Cheddar cheese (optional)
salt to taste
ground black pepper to taste
2 tablespoons butter, diced
Directions
Boil potatoes until tender. Mash with 3 tablespoons butter or margarine and milk. Season with salt and pepper to taste. Set aside.
Saute onion and carrots in olive oil until soft. Stir in ground turkey, parsley, thyme, and garlic. Once turkey is almost browned and broken up, add zucchini and mushrooms. Salt and pepper to taste. Drain. Stir in flour.
Divide meat mixture into two whole wheat pie crusts. Sprinkle cheese over meat, if desired. Spread green beans over the cheese. Spread potatoes over all with a spatula; the mashed potatoes act as the top crust. Dot with butter.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or until potatoes have browned slightly.
5 large red potatoes, peeled
3 tablespoons butter
1/4 cup milk
2 (9 inch) whole wheat pie crusts
1 tablespoon olive oil
1/2 cup diced onion
1 pound ground turkey
1 large carrot, julienned
1 zucchini, thickly sliced
1/4 cup canned green beans, halved
6 large fresh mushrooms, quartered
2 tablespoons chopped fresh parsley
1/4 teaspoon dried thyme
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup shredded Cheddar cheese (optional)
salt to taste
ground black pepper to taste
2 tablespoons butter, diced
Directions
Boil potatoes until tender. Mash with 3 tablespoons butter or margarine and milk. Season with salt and pepper to taste. Set aside.
Saute onion and carrots in olive oil until soft. Stir in ground turkey, parsley, thyme, and garlic. Once turkey is almost browned and broken up, add zucchini and mushrooms. Salt and pepper to taste. Drain. Stir in flour.
Divide meat mixture into two whole wheat pie crusts. Sprinkle cheese over meat, if desired. Spread green beans over the cheese. Spread potatoes over all with a spatula; the mashed potatoes act as the top crust. Dot with butter.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or until potatoes have browned slightly.
Cooking : Berry Valentine Pie
Ingredients
1 (9 inch) prepared graham cracker crust
1 (16 ounce) package frozen strawberries, thawed and drained
3 (7 ounce) cans whipped cream
1 (16.5 ounce) can pitted dark sweet cherries
1 (15 ounce) can blueberries
2 graham crackers, crushed
Directions
On bottom of pie crust, spread strawberries evenly; cover with whipped cream.
Spread cherries on whipped cream and cover cherries with whipped cream layer.
Spread blueberries on top of whipped cream and cover with last layer of whipped cream.
Sprinkle crumbled crackers on top of pie and place in the refrigerator for 45 minutes; serve.
1 (9 inch) prepared graham cracker crust
1 (16 ounce) package frozen strawberries, thawed and drained
3 (7 ounce) cans whipped cream
1 (16.5 ounce) can pitted dark sweet cherries
1 (15 ounce) can blueberries
2 graham crackers, crushed
Directions
On bottom of pie crust, spread strawberries evenly; cover with whipped cream.
Spread cherries on whipped cream and cover cherries with whipped cream layer.
Spread blueberries on top of whipped cream and cover with last layer of whipped cream.
Sprinkle crumbled crackers on top of pie and place in the refrigerator for 45 minutes; serve.
Cooking : Buffalo Jack Chicken
Ingredients
4 skinless, boneless chicken breast halves
1 1/2 cups hot chicken wing sauce
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
4 slices pepperjack cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). While the oven is preheating, place the chicken breasts in a shallow baking dish. Cover with hot wing sauce, and allow to marinate at room temperature until the oven is hot.
Bake the chicken in the sauce for 20 minutes. Open the oven, and place the red and yellow bell pepper strips on top of the chicken. Place slices of cheese over the peppers and chicken. Bake for an additional 15 minutes. The chicken juices should run clear, and the center no longer pink.
4 skinless, boneless chicken breast halves
1 1/2 cups hot chicken wing sauce
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
4 slices pepperjack cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). While the oven is preheating, place the chicken breasts in a shallow baking dish. Cover with hot wing sauce, and allow to marinate at room temperature until the oven is hot.
Bake the chicken in the sauce for 20 minutes. Open the oven, and place the red and yellow bell pepper strips on top of the chicken. Place slices of cheese over the peppers and chicken. Bake for an additional 15 minutes. The chicken juices should run clear, and the center no longer pink.
Cooking : Ambrosian Chicken
Ingredients
2 pounds skinless, boneless chicken breast, cut into 1 inch thick strips
1 1/2 cups panko (Japanese bread crumbs)
1 1/2 cups flaked coconut
3 cups fat-free plain yogurt
1 teaspoon almond extract
2 tablespoons orange marmalade
1/4 cup crushed pineapple
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
Toss together the panko and coconut in a bowl; set aside.
Stir together the yogurt, almond extract, and marmalade in a large bowl. Pour half into a separate bowl, and stir in the crushed pineapple to make a dipping sauce; set aside.
Coat the chicken strips in the remaining yogurt mixture and roll in the panko mixture. Place the chicken strips on the parchment lined baking sheet.
Bake the strips in the preheated oven for 15 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until the chicken is golden brown, no longer pink, and the juices run clear, about 15 minutes. Serve the hot ambrosian chicken strips with the pineapple-yogurt dipping sauce.
2 pounds skinless, boneless chicken breast, cut into 1 inch thick strips
1 1/2 cups panko (Japanese bread crumbs)
1 1/2 cups flaked coconut
3 cups fat-free plain yogurt
1 teaspoon almond extract
2 tablespoons orange marmalade
1/4 cup crushed pineapple
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
Toss together the panko and coconut in a bowl; set aside.
Stir together the yogurt, almond extract, and marmalade in a large bowl. Pour half into a separate bowl, and stir in the crushed pineapple to make a dipping sauce; set aside.
Coat the chicken strips in the remaining yogurt mixture and roll in the panko mixture. Place the chicken strips on the parchment lined baking sheet.
Bake the strips in the preheated oven for 15 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until the chicken is golden brown, no longer pink, and the juices run clear, about 15 minutes. Serve the hot ambrosian chicken strips with the pineapple-yogurt dipping sauce.
Cooking : Broccoli and Carrot Lasagna
Ingredients
4 cups chopped broccoli
2 cups chopped carrots
9 lasagna noodles
2 (10.75 ounce) cans condensed cream of mushroom soup
3/4 cup grated Parmesan cheese
3/4 cup cottage cheese
3 cups mozzarella cheese, shredded
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
2 teaspoons paprika
Directions
Steam broccoli and carrots till tender.
Boil lasagna noodles.
In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!
4 cups chopped broccoli
2 cups chopped carrots
9 lasagna noodles
2 (10.75 ounce) cans condensed cream of mushroom soup
3/4 cup grated Parmesan cheese
3/4 cup cottage cheese
3 cups mozzarella cheese, shredded
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
2 teaspoons paprika
Directions
Steam broccoli and carrots till tender.
Boil lasagna noodles.
In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!
Cooking : Blueberry Custard
Ingredients
3 tablespoons butter
1/4 cup honey
2 1/2 cups milk
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon salt
1 cup blueberries
1/2 teaspoon ground nutmeg
3 tablespoons confectioners' sugar for dusting
Directions
Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter.
In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top.
Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners' sugar.
3 tablespoons butter
1/4 cup honey
2 1/2 cups milk
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon salt
1 cup blueberries
1/2 teaspoon ground nutmeg
3 tablespoons confectioners' sugar for dusting
Directions
Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter.
In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top.
Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners' sugar.
Cooking : Banana Upside-Down Cake
Ingredients
4 tablespoons butter, melted
1/2 cup brown sugar
1/2 cup chopped pecans
4 bananas, sliced
1 (18.25 ounce) package banana cake mix
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) pans. Combine butter and brown sugar, divide and spread evenly between the 2 pans. Sprinkle pecans evenly over both brown sugar mixtures, arrange banana slices evenly over each.
Prepare cake mix according to package instructions. Divide batter into the 2 pans.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cakes upside down on a platter or plate, gently tap bottom and carefully remove pans, replacing caramel mixture that sticks to pan.
4 tablespoons butter, melted
1/2 cup brown sugar
1/2 cup chopped pecans
4 bananas, sliced
1 (18.25 ounce) package banana cake mix
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) pans. Combine butter and brown sugar, divide and spread evenly between the 2 pans. Sprinkle pecans evenly over both brown sugar mixtures, arrange banana slices evenly over each.
Prepare cake mix according to package instructions. Divide batter into the 2 pans.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cakes upside down on a platter or plate, gently tap bottom and carefully remove pans, replacing caramel mixture that sticks to pan.
Cooking : Best Beet Salad
Ingredients
1 bunch beets
1/2 cup mayonnaise
salt and black pepper to taste
Directions
Place egg in a 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.
Before cooking the beets, wash them gently under cold water, being careful not to pierce the thin skin. Place in a saucepan and cover with cold water. Bring water to a boil and cook until they pierce easily with a thin knife, about 15 minutes.
To peel cooked beets, cut off both ends, then hold the beets under cold running water and slip off the skins. Leave to cool until able to handle, then grate them into a medium bowl.
Add eggs, mayonnaise, salt and pepper; mix gently. Cover and chill for at least 1 hour before serving.
1 bunch beets
1/2 cup mayonnaise
salt and black pepper to taste
Directions
Place egg in a 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.
Before cooking the beets, wash them gently under cold water, being careful not to pierce the thin skin. Place in a saucepan and cover with cold water. Bring water to a boil and cook until they pierce easily with a thin knife, about 15 minutes.
To peel cooked beets, cut off both ends, then hold the beets under cold running water and slip off the skins. Leave to cool until able to handle, then grate them into a medium bowl.
Add eggs, mayonnaise, salt and pepper; mix gently. Cover and chill for at least 1 hour before serving.
Cooking : Apricot Coconut Cookies
Ingredients
1 1/4 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 cup butter or margarine
1 (3 ounce) package cream cheese
1/2 cup shredded coconut
1/2 cup apricot preserves
1/2 cup confectioners' sugar
2 tablespoons apricot preserves
1 1/2 teaspoons butter or margarine, softened
1 1/2 teaspoons milk
Directions
In a large bowl, combine flour, sugar and baking powder. Cut in butter and cream cheese until mixture resembles coarse crumbs. Add coconut and preserves; mix well.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheet. Bake at 350 degrees F for 10-12 minutes or until golden brown. Remove to wire racks to cool completely.
Combine glaze ingredients in a small bowl; mix well. Spoon over cookies.
1 1/4 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 cup butter or margarine
1 (3 ounce) package cream cheese
1/2 cup shredded coconut
1/2 cup apricot preserves
1/2 cup confectioners' sugar
2 tablespoons apricot preserves
1 1/2 teaspoons butter or margarine, softened
1 1/2 teaspoons milk
Directions
In a large bowl, combine flour, sugar and baking powder. Cut in butter and cream cheese until mixture resembles coarse crumbs. Add coconut and preserves; mix well.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheet. Bake at 350 degrees F for 10-12 minutes or until golden brown. Remove to wire racks to cool completely.
Combine glaze ingredients in a small bowl; mix well. Spoon over cookies.
Cooking : Bean-Hole Beans
Ingredients
10 cups dried great Northern beans
1 pound salt pork
2 1/2 cups molasses
1 teaspoon black pepper
4 teaspoons dry hot mustard
1/2 cup butter
Directions
The bean hole should be 2 1/2 to 3 feet deep, depending on your pot. The hole should be big enough around to have a 6 inch space between the pot and the edge of the hole on all sides. To help hold heat, put some old tire chains or stones in the hole before starting the fire.
Start the fire and keep it filled with good dry hardwood. Let it burn for about 3 hours. The hole should be at least 3/4 full of hot coals. After the fire has been going for about an hour, place the beans in a large pot, on the stove with water to cover. Bring to a boil and cook until skins roll back when you blow on them, about 45 minutes. Watch closely, because they will get mushy if left too long.
When the hole is ready, cut the salt pork in to 2 inch wide and 1/4 inch thick slices. Place them into the bottom of the bean pot. Peel and cut the onions in half; lay them on top of the pork. Pour the beans and their liquid into the pot, then mix in the molasses, black pepper and dry mustard. Slice butter and place on top. Add enough boiling water to cover the beans by one inch. Cover the top of the pot tightly with aluminum foil so that it goes down over the sides by at least 2 inches. Place lid onto bean pot.
Before putting the pot into the hole, remove about 1/3 of the coals using a shovel. Remove and discard any burning pieces of wood. Place the bean pot into the hole, and put the coals from the hole back in around the sides and over the top of the bean pot. Now start filling the hole in with the dirt, packing it down with your feet as you go. You should end up with about 2 feet of dirt covering the pot. Cover the place where the beans are buried with a tarp or piece of metal to keep out rain.
Let the beans stew overnight in their bean hole. Carefully dig them out the next day and enjoy!
10 cups dried great Northern beans
1 pound salt pork
2 1/2 cups molasses
1 teaspoon black pepper
4 teaspoons dry hot mustard
1/2 cup butter
Directions
The bean hole should be 2 1/2 to 3 feet deep, depending on your pot. The hole should be big enough around to have a 6 inch space between the pot and the edge of the hole on all sides. To help hold heat, put some old tire chains or stones in the hole before starting the fire.
Start the fire and keep it filled with good dry hardwood. Let it burn for about 3 hours. The hole should be at least 3/4 full of hot coals. After the fire has been going for about an hour, place the beans in a large pot, on the stove with water to cover. Bring to a boil and cook until skins roll back when you blow on them, about 45 minutes. Watch closely, because they will get mushy if left too long.
When the hole is ready, cut the salt pork in to 2 inch wide and 1/4 inch thick slices. Place them into the bottom of the bean pot. Peel and cut the onions in half; lay them on top of the pork. Pour the beans and their liquid into the pot, then mix in the molasses, black pepper and dry mustard. Slice butter and place on top. Add enough boiling water to cover the beans by one inch. Cover the top of the pot tightly with aluminum foil so that it goes down over the sides by at least 2 inches. Place lid onto bean pot.
Before putting the pot into the hole, remove about 1/3 of the coals using a shovel. Remove and discard any burning pieces of wood. Place the bean pot into the hole, and put the coals from the hole back in around the sides and over the top of the bean pot. Now start filling the hole in with the dirt, packing it down with your feet as you go. You should end up with about 2 feet of dirt covering the pot. Cover the place where the beans are buried with a tarp or piece of metal to keep out rain.
Let the beans stew overnight in their bean hole. Carefully dig them out the next day and enjoy!
Cooking : Beef Spinach Hot Dish
Ingredients
1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 (4 ounce) can mushroom stems and pieces, drained
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon pepper
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 cup sour cream
2 cups shredded mozzarella cheese, divided
Directions
In a large skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, salt, oregano and pepper. Add the spinach, soup and sour cream. Stir in half of the mozzarella cheese.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 15 minutes. Sprinkle with the remaining cheese; bake 5 minutes longer or until cheese is melted.
1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 (4 ounce) can mushroom stems and pieces, drained
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon pepper
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 cup sour cream
2 cups shredded mozzarella cheese, divided
Directions
In a large skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, salt, oregano and pepper. Add the spinach, soup and sour cream. Stir in half of the mozzarella cheese.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 15 minutes. Sprinkle with the remaining cheese; bake 5 minutes longer or until cheese is melted.
Cooking : Black Forest Chocolate Cake
Ingredients
1 (14 ounce) can fat free sweetened condensed milk
3/4 cup oil substitute
2/3 cup packed brown sugar
1 egg white
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup boiling water
1 cup semisweet chocolate chips
1 (21 ounce) can cherry pie filling
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat one 12-cup, fluted tube pan with cooking spray.
Combine flour, cocoa, soda, baking powder, and salt.
In a large bowl, combine condensed milk, oil substitute, brown sugar, eggs, and egg white; mix well. Stir flour mixture into milk mixture just until moistened. Gradually add water. Stir in chips. Pour batter into prepared pan.
Bake for 35 to 40 minutes, or until inserted toothpick comes out clean. Cool cake in pan for 10 minutes. Remove from pan, and top with cherry filling.
1 (14 ounce) can fat free sweetened condensed milk
3/4 cup oil substitute
2/3 cup packed brown sugar
1 egg white
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup boiling water
1 cup semisweet chocolate chips
1 (21 ounce) can cherry pie filling
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat one 12-cup, fluted tube pan with cooking spray.
Combine flour, cocoa, soda, baking powder, and salt.
In a large bowl, combine condensed milk, oil substitute, brown sugar, eggs, and egg white; mix well. Stir flour mixture into milk mixture just until moistened. Gradually add water. Stir in chips. Pour batter into prepared pan.
Bake for 35 to 40 minutes, or until inserted toothpick comes out clean. Cool cake in pan for 10 minutes. Remove from pan, and top with cherry filling.
Cooking : Avocado Ice Cream Sauce
Ingredients
2 avocados, peeled and pitted
1/4 cup white sugar
1/4 cup milk
Directions
Mash the avocados in a bowl using a fork. Stir in the sugar and milk until smooth and completely blended.
2 avocados, peeled and pitted
1/4 cup white sugar
1/4 cup milk
Directions
Mash the avocados in a bowl using a fork. Stir in the sugar and milk until smooth and completely blended.
Cooking : Banana Coconut Loaf
Ingredients
1 cup white sugar
1/2 cup butter, melted
1 cup mashed bananas
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1/2 cup flaked coconut
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1/2 cup maraschino cherries, chopped
Directions
Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.
1 cup white sugar
1/2 cup butter, melted
1 cup mashed bananas
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1/2 cup flaked coconut
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1/2 cup maraschino cherries, chopped
Directions
Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.
Cooking : All-Bran Cranberry Crumble Coffee Cake
Ingredients
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup soft butter or margarine
2 cups fresh cranberries, finely chopped
1 cup all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup Kellogg's* All-Bran* Original cereal
3/4 cup 2% milk
1/4 cup soft butter or margarine
Directions
Topping: In medium bowl, mix together sugar and flour. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cranberries. Set aside.
Cake: In small bowl, mix together flour, sugar, baking powder and salt. Set aside.
In large mixing bowl, mix together cereal and milk. Let stand for 5 minutes or until cereal is softened. Add egg and butter; beat well. Add flour mixture, stirring only until combined.
Spread batter evenly in 23 cm (9-inch) square baking pan coated with non-stick cooking spray. Sprinkle with cranberry topping.
Bake at 200 degrees C (400 degrees F) for about 45 minutes or until wooden pick inserted in centre comes out clean. Serve warm or cold.
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup soft butter or margarine
2 cups fresh cranberries, finely chopped
1 cup all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup Kellogg's* All-Bran* Original cereal
3/4 cup 2% milk
1/4 cup soft butter or margarine
Directions
Topping: In medium bowl, mix together sugar and flour. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cranberries. Set aside.
Cake: In small bowl, mix together flour, sugar, baking powder and salt. Set aside.
In large mixing bowl, mix together cereal and milk. Let stand for 5 minutes or until cereal is softened. Add egg and butter; beat well. Add flour mixture, stirring only until combined.
Spread batter evenly in 23 cm (9-inch) square baking pan coated with non-stick cooking spray. Sprinkle with cranberry topping.
Bake at 200 degrees C (400 degrees F) for about 45 minutes or until wooden pick inserted in centre comes out clean. Serve warm or cold.
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