Ingredients
8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.
Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
Bake for 10 to 12 minutes in the preheated oven , or until golden brown.
Friday, May 6, 2011
Cooking : Barley Chicken Casserole
Ingredients
4 slices bacon, fat removed and meat finely chopped
1 onion, thinly sliced
2 carrots, diced
12 button mushrooms, quartered
2 1/2 cups chicken stock
1 cup barley
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried parsley
1 bay leaf, crushed
ground black pepper to taste
1 green bell pepper, chopped
4 dark meat chicken pieces
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large skillet, fry bacon until browned. Reserve bacon fat for sauteeing chicken later. Add onions and carrots to skillet and saute 2 minutes. Add mushrooms, stock, barley, thyme, marjoram, parsley, bay leaf and pepper to taste. Mix all together and spread mixture in a 9x13 inch baking dish. Add green bell pepper on top and stir to settle.
Heat reserved bacon fat in skillet and brown chicken. Place browned chicken on top of barley mixture, cover baking dish and bake in the preheated oven for 1 hour and 10 minutes.
4 slices bacon, fat removed and meat finely chopped
1 onion, thinly sliced
2 carrots, diced
12 button mushrooms, quartered
2 1/2 cups chicken stock
1 cup barley
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried parsley
1 bay leaf, crushed
ground black pepper to taste
1 green bell pepper, chopped
4 dark meat chicken pieces
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large skillet, fry bacon until browned. Reserve bacon fat for sauteeing chicken later. Add onions and carrots to skillet and saute 2 minutes. Add mushrooms, stock, barley, thyme, marjoram, parsley, bay leaf and pepper to taste. Mix all together and spread mixture in a 9x13 inch baking dish. Add green bell pepper on top and stir to settle.
Heat reserved bacon fat in skillet and brown chicken. Place browned chicken on top of barley mixture, cover baking dish and bake in the preheated oven for 1 hour and 10 minutes.
Cooking : Banana Coconut Smoothie
Ingredients
3 fluid ounces coconut cream
ice cubes
Directions
Blend the banana, milk, coconut cream, and ice cubes in a blender until smooth.
3 fluid ounces coconut cream
ice cubes
Directions
Blend the banana, milk, coconut cream, and ice cubes in a blender until smooth.
Cooking : Baked Chicken-Fried Steak with Mushroom Gravy
Ingredients
1 cup all-purpose flour
6 (4 ounce) cube steaks
1 cup peanut or vegetable oil, for frying
1 pinch seasoned salt, or to taste
1 pinch garlic powder, or to taste
1 pinch black pepper, or to taste
2/3 cup finely diced onion
1 (10.75 ounce) can condensed cream of chicken soup
2 (4.5 ounce) cans sliced mushrooms with juice
1/2 (10.75 ounce) can water, or as needed
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish. Place flour in a shallow dish. Dredge steaks in the flour to coat evenly.
Heat peanut oil in a skillet over medium heat, and cook the steaks for about 5 to 8 minutes per side, until golden brown.
Place 3 fried cube steaks in the bottom of the prepared baking dish. Sprinkle the steaks lightly with seasoned salt, garlic powder, and pepper, and scatter 1/3 cup of diced onions over the steaks. Layer the remaining 3 steaks on top, repeat the seasoning, and sprinkle with the rest of the onion.
Pour the condensed soup in a bowl, and drain the juice from the canned mushrooms into the empty soup can. Pour in enough water to fill the can, and whisk the liquid and mushrooms into the soup. Pour the soup mixture over the layered steaks.
Cover and bake for 30 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 30 to 45 minutes, until the onions are tender and the gravy is thick and bubbling.
1 cup all-purpose flour
6 (4 ounce) cube steaks
1 cup peanut or vegetable oil, for frying
1 pinch seasoned salt, or to taste
1 pinch garlic powder, or to taste
1 pinch black pepper, or to taste
2/3 cup finely diced onion
1 (10.75 ounce) can condensed cream of chicken soup
2 (4.5 ounce) cans sliced mushrooms with juice
1/2 (10.75 ounce) can water, or as needed
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish. Place flour in a shallow dish. Dredge steaks in the flour to coat evenly.
Heat peanut oil in a skillet over medium heat, and cook the steaks for about 5 to 8 minutes per side, until golden brown.
Place 3 fried cube steaks in the bottom of the prepared baking dish. Sprinkle the steaks lightly with seasoned salt, garlic powder, and pepper, and scatter 1/3 cup of diced onions over the steaks. Layer the remaining 3 steaks on top, repeat the seasoning, and sprinkle with the rest of the onion.
Pour the condensed soup in a bowl, and drain the juice from the canned mushrooms into the empty soup can. Pour in enough water to fill the can, and whisk the liquid and mushrooms into the soup. Pour the soup mixture over the layered steaks.
Cover and bake for 30 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 30 to 45 minutes, until the onions are tender and the gravy is thick and bubbling.
Cooking : Baked Apricots
Ingredients
3 (15 ounce) cans apricot halves, drained
3/4 cup packed brown sugar
50 buttery round crackers, crumbled
1/2 cup butter, melted
Directions
Preheat oven to 325 degrees F (165 degrees C).
In an 8x12 inch baking pan, layer half of apricots, brown sugar, cracker crumbs, and butter. Repeat.
Bake for 50 to 60 minutes.
3 (15 ounce) cans apricot halves, drained
3/4 cup packed brown sugar
50 buttery round crackers, crumbled
1/2 cup butter, melted
Directions
Preheat oven to 325 degrees F (165 degrees C).
In an 8x12 inch baking pan, layer half of apricots, brown sugar, cracker crumbs, and butter. Repeat.
Bake for 50 to 60 minutes.
Cooking : Basic Flaky Pie Crust
Ingredients
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 tablespoons ice water
Directions
Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
Roll out dough, and put in a pie plate. Fill with desired filling and bake.
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 tablespoons ice water
Directions
Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
Roll out dough, and put in a pie plate. Fill with desired filling and bake.
Cooking : Avocado Citrus Salad
Ingredients
1/2 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
2 ripe avocado, peeled and sliced
8 cups torn salad greens
2 medium oranges, peeled and sectioned
1 large grapefruit, peeled and sectioned
1 pear, cored and thinly sliced
1 cup green grapes
1/4 cup chopped walnuts
Directions
In a small bowl, combine oil, vinegar, sugar and salt. Add avocados. In a large salad bowl, toss remaining ingredients. Pour the dressing over salad and gently toss to coat. Serve immediately.
1/2 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
2 ripe avocado, peeled and sliced
8 cups torn salad greens
2 medium oranges, peeled and sectioned
1 large grapefruit, peeled and sectioned
1 pear, cored and thinly sliced
1 cup green grapes
1/4 cup chopped walnuts
Directions
In a small bowl, combine oil, vinegar, sugar and salt. Add avocados. In a large salad bowl, toss remaining ingredients. Pour the dressing over salad and gently toss to coat. Serve immediately.
Cooking : Auto Parts Chicken
Ingredients
1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breasts
2 cloves garlic, minced
1 leek, chopped
1/2 white onion, sliced into thin wedges
4 large potatoes, chopped
2 large carrots, sliced diagonally
1 (10.75 ounce) can herb seasoned chicken broth
2/3 cup water
1 bay leaf, crushed
ground black pepper to taste
2 teaspoons dried parsley
2 tablespoons all-purpose flour
2 tablespoons water
Directions
In a large skillet, heat the butter/margarine and oil over medium heat. Lightly brown the chicken breast halves. Add the garlic, leek and onion and saute until they begin to soften. Add the potatoes and carrots, then add chicken broth, water, bay leaf, pepper and parsley. Simmer all together for 30 minutes or until vegetables are soft.
Combine 2 tablespoons each flour and water and mix together (done easily if you shake together in a jar). Turn up heat under skillet and add flour/water mixture to thicken the juices.
1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breasts
2 cloves garlic, minced
1 leek, chopped
1/2 white onion, sliced into thin wedges
4 large potatoes, chopped
2 large carrots, sliced diagonally
1 (10.75 ounce) can herb seasoned chicken broth
2/3 cup water
1 bay leaf, crushed
ground black pepper to taste
2 teaspoons dried parsley
2 tablespoons all-purpose flour
2 tablespoons water
Directions
In a large skillet, heat the butter/margarine and oil over medium heat. Lightly brown the chicken breast halves. Add the garlic, leek and onion and saute until they begin to soften. Add the potatoes and carrots, then add chicken broth, water, bay leaf, pepper and parsley. Simmer all together for 30 minutes or until vegetables are soft.
Combine 2 tablespoons each flour and water and mix together (done easily if you shake together in a jar). Turn up heat under skillet and add flour/water mixture to thicken the juices.
Cooking : Brownie Bread
Ingredients
1/2 cup unsweetened cocoa powder
1/2 cup boiling water
2 1/2 teaspoons active dry yeast
2 teaspoons white sugar
1/2 cup warm water (110 degrees F/45 degrees C)
3 cups bread flour
2/3 cup white sugar
1 teaspoon salt
2 tablespoons vegetable oil
1 egg yolk
Directions
In a small bowl, dissolve cocoa powder in boiling water.
In a separate bowl, dissolve yeast and 2 teaspoons sugar in warm water. Let stand until creamy, about 10 minutes.
Place cocoa mixture, yeast mixture, bread flour, remaining 2/3 cup white sugar, salt, vegetable oil and egg in bread machine pan. Select basic Bread cycle; press Start.
1/2 cup unsweetened cocoa powder
1/2 cup boiling water
2 1/2 teaspoons active dry yeast
2 teaspoons white sugar
1/2 cup warm water (110 degrees F/45 degrees C)
3 cups bread flour
2/3 cup white sugar
1 teaspoon salt
2 tablespoons vegetable oil
1 egg yolk
Directions
In a small bowl, dissolve cocoa powder in boiling water.
In a separate bowl, dissolve yeast and 2 teaspoons sugar in warm water. Let stand until creamy, about 10 minutes.
Place cocoa mixture, yeast mixture, bread flour, remaining 2/3 cup white sugar, salt, vegetable oil and egg in bread machine pan. Select basic Bread cycle; press Start.
Cooking : Butterscotch Crunch
Ingredients
2 cups butterscotch chips
1 (5 ounce) can chow mein noodles
Directions
In a saucepan, melt the butterscotch chips over low heat, stirring frequently. When they are completely melted, remove from the heat and stir in the noodles until they are evenly coated. Drop by spoonfuls onto waxed paper. Allow cookies to set up for 20 to 25 minutes, then peel them from the waxed paper and enjoy!
2 cups butterscotch chips
1 (5 ounce) can chow mein noodles
Directions
In a saucepan, melt the butterscotch chips over low heat, stirring frequently. When they are completely melted, remove from the heat and stir in the noodles until they are evenly coated. Drop by spoonfuls onto waxed paper. Allow cookies to set up for 20 to 25 minutes, then peel them from the waxed paper and enjoy!
Cooking : Breakfast Cake Mix
Ingredients
8 1/2 cups all-purpose flour
6 cups sugar
2 cups nonfat dry milk powder
1/4 cup baking powder
1 1/2 teaspoons salt
2 1/2 cups shortening
3 cups raisins
3 cups packed brown sugar
2 cups chopped pecans
2 cups semisweet chocolate chips
2 tablespoons ground cinnamon
ADDITIONAL INGREDIENTS (for each cake):
1 egg, lightly beaten
1 cup water
Directions
In a large bowl, combine the flour, sugar, milk powder, baking powder and salt; cut in shortening until crumbly. Store in airtight containers in a cool dry place for up to 6 months. In a large bowl, combine the topping ingredients. Store in airtight containers in a cool dry place for up to 6 months.
8 1/2 cups all-purpose flour
6 cups sugar
2 cups nonfat dry milk powder
1/4 cup baking powder
1 1/2 teaspoons salt
2 1/2 cups shortening
3 cups raisins
3 cups packed brown sugar
2 cups chopped pecans
2 cups semisweet chocolate chips
2 tablespoons ground cinnamon
ADDITIONAL INGREDIENTS (for each cake):
1 egg, lightly beaten
1 cup water
Directions
In a large bowl, combine the flour, sugar, milk powder, baking powder and salt; cut in shortening until crumbly. Store in airtight containers in a cool dry place for up to 6 months. In a large bowl, combine the topping ingredients. Store in airtight containers in a cool dry place for up to 6 months.
Cooking : Best Cream Of Broccoli Soup
Ingredients
2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
Directions
Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
Directions
Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
Cooking : Blue Cheese Broccoli Salad
Ingredients
2 heads fresh broccoli, with stalks
2 tomatoes, seeded and coarsely chopped
1 cup blue cheese dressing
salt to taste
ground white pepper to taste
Directions
Cut the florets from the broccoli. With a vegetable peeler, peel the stalks, and slice 1/2 inch thick. Bring a large pot of water to a boil. Immerse the broccoli florets and stalks in the boiling water for 1 to 2 minutes, until bright green. Drain and cool.
In a bowl, mix the broccoli, tomatoes, and blue cheese dressing. Season with salt and white pepper.
2 heads fresh broccoli, with stalks
2 tomatoes, seeded and coarsely chopped
1 cup blue cheese dressing
salt to taste
ground white pepper to taste
Directions
Cut the florets from the broccoli. With a vegetable peeler, peel the stalks, and slice 1/2 inch thick. Bring a large pot of water to a boil. Immerse the broccoli florets and stalks in the boiling water for 1 to 2 minutes, until bright green. Drain and cool.
In a bowl, mix the broccoli, tomatoes, and blue cheese dressing. Season with salt and white pepper.
Cooking : 2-Step Skillet Chicken Broccoli Divan
Ingredients
1 tablespoon butter or margarine
1 pound skinless, boneless chicken breast, cut up
3 cups fresh or frozen broccoli flowerets
1 (10.75 ounce) can Campbell's� Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup shredded Cheddar cheese
Directions
Melt butter in skillet. Add chicken and cook until browned, stirring often.
Add broccoli, soup and milk. Cover and simmer 5 min. or until done. Sprinkle with cheese.
1 tablespoon butter or margarine
1 pound skinless, boneless chicken breast, cut up
3 cups fresh or frozen broccoli flowerets
1 (10.75 ounce) can Campbell's� Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup shredded Cheddar cheese
Directions
Melt butter in skillet. Add chicken and cook until browned, stirring often.
Add broccoli, soup and milk. Cover and simmer 5 min. or until done. Sprinkle with cheese.
Cooking : Broiler Casserole
Ingredients
2 onions, thinly sliced
1 red bell pepper, thinly sliced
2 large tomatoes, thinly sliced
1 1/4 pounds skinless, boneless chicken breast meat - cut into strips
1 (16 ounce) jar spaghetti sauce
water as needed
Directions
Preheat oven to Broil/Grill.
Place onions, bell pepper and tomatoes in a broiler pan. Broil until softened and starting to brown.
Add chicken, sauce and water as needed for desired consistency. Mix all together. Broil for about 10 minutes, until chicken is cooked through (no longer pink) and sauce is piping hot.
2 onions, thinly sliced
1 red bell pepper, thinly sliced
2 large tomatoes, thinly sliced
1 1/4 pounds skinless, boneless chicken breast meat - cut into strips
1 (16 ounce) jar spaghetti sauce
water as needed
Directions
Preheat oven to Broil/Grill.
Place onions, bell pepper and tomatoes in a broiler pan. Broil until softened and starting to brown.
Add chicken, sauce and water as needed for desired consistency. Mix all together. Broil for about 10 minutes, until chicken is cooked through (no longer pink) and sauce is piping hot.
Cooking : Blueberry-Almond Energy Bars
Ingredients
1/2 pound almonds
1/4 cup raw sesame seeds
1/4 cup raw sunflower seeds
1 1/2 cups rolled oats
1/2 cup unsweetened, dried cranberries
1 cup unsweetened, dried blueberries
2/3 cup maple syrup
1 teaspoon ground cinnamon
Directions
Preheat an oven to 275 degrees F (135 degrees C). Lightly grease a 9-inch square baking dish.
Grind the almonds, sesame seeds, sunflower seeds, and oats in a food processor until they resemble a coarse meal. Stir the ground mixture in a bowl with the cranberries, blueberries, maple syrup, and cinnamon until evenly combined. Moisten your hands with water and press the mixture into the prepared pan.
Bake in the preheated oven until toasted, about 1 hour until toasted. Cool completely in the baking dish. Cut into 16 bars. Store in an airtight container at room temperature up to 1 week.
1/2 pound almonds
1/4 cup raw sesame seeds
1/4 cup raw sunflower seeds
1 1/2 cups rolled oats
1/2 cup unsweetened, dried cranberries
1 cup unsweetened, dried blueberries
2/3 cup maple syrup
1 teaspoon ground cinnamon
Directions
Preheat an oven to 275 degrees F (135 degrees C). Lightly grease a 9-inch square baking dish.
Grind the almonds, sesame seeds, sunflower seeds, and oats in a food processor until they resemble a coarse meal. Stir the ground mixture in a bowl with the cranberries, blueberries, maple syrup, and cinnamon until evenly combined. Moisten your hands with water and press the mixture into the prepared pan.
Bake in the preheated oven until toasted, about 1 hour until toasted. Cool completely in the baking dish. Cut into 16 bars. Store in an airtight container at room temperature up to 1 week.
Cooking : Apple Cranberry Streusel Custard Pie
Ingredients
1 (9 inch) unbaked pie crust
1 (14 ounce) can EAGLE BRAND� Sweetened Condensed Milk
1 teaspoon ground cinnamon
2 large eggs, beaten
1/2 cup hot water
1 1/2 cups fresh or dry-pack frozen cranberries
2 medium all-purpose apples, peeled and sliced
1/2 cup firmly packed brown sugar
1/2 cup Pillsbury BEST� All Purpose Flour
1/4 cup butter or margarine, softened
1/2 cup chopped nuts
Directions
Place rack in lower third of oven; preheat oven to 425 degrees F. In large bowl, combine sweetened condensed milk and cinnamon. Add eggs, water and fruits; mix well. Pour into pie crust.
In medium bowl, combine sugar and flour; cut in butter until crumbly. Add nuts. Sprinkle over pie. Bake 10 minutes.
Reduce oven temperature to 375 degrees F; continue baking 30 to 40 minutes or until golden brown. Cool. Store leftovers covered in refrigerator.
1 (9 inch) unbaked pie crust
1 (14 ounce) can EAGLE BRAND� Sweetened Condensed Milk
1 teaspoon ground cinnamon
2 large eggs, beaten
1/2 cup hot water
1 1/2 cups fresh or dry-pack frozen cranberries
2 medium all-purpose apples, peeled and sliced
1/2 cup firmly packed brown sugar
1/2 cup Pillsbury BEST� All Purpose Flour
1/4 cup butter or margarine, softened
1/2 cup chopped nuts
Directions
Place rack in lower third of oven; preheat oven to 425 degrees F. In large bowl, combine sweetened condensed milk and cinnamon. Add eggs, water and fruits; mix well. Pour into pie crust.
In medium bowl, combine sugar and flour; cut in butter until crumbly. Add nuts. Sprinkle over pie. Bake 10 minutes.
Reduce oven temperature to 375 degrees F; continue baking 30 to 40 minutes or until golden brown. Cool. Store leftovers covered in refrigerator.
Cooking : Blueberry Oat Muffins
Ingredients
1 1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 egg whites
1/2 cup water
1/3 cup vegetable oil
1 cup fresh or frozen blueberries
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Directions
In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
Fill paper-lined muffin cups or muffin cups coated with nonstick cooking spray three-fourths full. Combine sugar and cinnamon; sprinkle over muffins.
Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
1 1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 egg whites
1/2 cup water
1/3 cup vegetable oil
1 cup fresh or frozen blueberries
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Directions
In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
Fill paper-lined muffin cups or muffin cups coated with nonstick cooking spray three-fourths full. Combine sugar and cinnamon; sprinkle over muffins.
Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Cooking : Building Gingerbread
Ingredients
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 cup shortening
1 tablespoon ground ginger
1 cup white sugar
1 cup molasses
2 1/2 cups confectioners' sugar
1/4 teaspoon cream of tartar
2 egg whites
1/2 teaspoon vanilla extract
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Melt shortening in a saucepan large enough for mixing the dough. Mix in sugar and molasses. Combine the flour, salt, baking soda, nutmeg, and ginger; gradually stir into the pan, using your hands to work in the last bit. Dough should be stiff.
On a floured surface, roll out dough to 1/4 inch thickness, and cut out as desired. Make sure the gingerbread is of uniform thickness, or the edges may burn before the center is done. Place pieces onto cookie sheets.
Bake for 13 to 15 minutes in the preheated oven. Let cool for several minutes on the cookie sheet, then remove to racks to finish cooling.
When the gingerbread has cooled completely, make the frosting cement. In a medium bowl, mix together confectioners' sugar and cream of tartar. Add egg whites and vanilla. Beat on high speed until frosting holds its shape. If necessary, add more confectioners' sugar to thicken the icing. Cover frosting with a damp cloth to prevent drying.
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 cup shortening
1 tablespoon ground ginger
1 cup white sugar
1 cup molasses
2 1/2 cups confectioners' sugar
1/4 teaspoon cream of tartar
2 egg whites
1/2 teaspoon vanilla extract
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Melt shortening in a saucepan large enough for mixing the dough. Mix in sugar and molasses. Combine the flour, salt, baking soda, nutmeg, and ginger; gradually stir into the pan, using your hands to work in the last bit. Dough should be stiff.
On a floured surface, roll out dough to 1/4 inch thickness, and cut out as desired. Make sure the gingerbread is of uniform thickness, or the edges may burn before the center is done. Place pieces onto cookie sheets.
Bake for 13 to 15 minutes in the preheated oven. Let cool for several minutes on the cookie sheet, then remove to racks to finish cooling.
When the gingerbread has cooled completely, make the frosting cement. In a medium bowl, mix together confectioners' sugar and cream of tartar. Add egg whites and vanilla. Beat on high speed until frosting holds its shape. If necessary, add more confectioners' sugar to thicken the icing. Cover frosting with a damp cloth to prevent drying.
Cooking : Basic Rye Bread
Ingredients
1 1/8 cups warm water
2 tablespoons molasses
1 tablespoon vegetable oil
1 teaspoon salt
2 cups all-purpose flour
1 1/2 cups rye flour
3 tablespoons packed brown sugar
1 tablespoon unsweetened cocoa powder
3/4 teaspoon caraway seed
2 teaspoons bread machine yeast
Directions
Add ingredients according to bread machine's manufacturer's directions.
Use the whole wheat and light crust settings.
1 1/8 cups warm water
2 tablespoons molasses
1 tablespoon vegetable oil
1 teaspoon salt
2 cups all-purpose flour
1 1/2 cups rye flour
3 tablespoons packed brown sugar
1 tablespoon unsweetened cocoa powder
3/4 teaspoon caraway seed
2 teaspoons bread machine yeast
Directions
Add ingredients according to bread machine's manufacturer's directions.
Use the whole wheat and light crust settings.
Cooking : Asian Chicken Salad
Ingredients
2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted
Directions
Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted
Directions
Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
Cooking : Beaten Biscuits
Ingredients
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 1/2 tablespoons white sugar
1/4 cup lard, chilled and cut into small pieces
1/3 cup light cream
2 tablespoons cold water (optional)
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Sift flour, salt, baking powder, and sugar together. Use a fork to "cut" the lard into the flour until it looks like coarse meal. Using a standing mixer, or a wooden spoon, mix the dough as you slowly add the cream. Mix well to form the dough into a ball, adding water if needed.
Place the dough onto a tabletop, and knead slightly. With a mallet or a one-piece rolling pin, beat the dough a few times to form it into a rough rectangle. Fold the dough over, and then beat it out again. Repeat this process until the dough becomes white and blisters form on the surface, about 15 minutes.
Roll out the dough to about 1/4 inch thick. Cut into 2 inch rounds, and prick the top a few times with the tines of a fork. Place on greased baking sheets.
Bake for 15 minutes, or until golden.
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 1/2 tablespoons white sugar
1/4 cup lard, chilled and cut into small pieces
1/3 cup light cream
2 tablespoons cold water (optional)
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Sift flour, salt, baking powder, and sugar together. Use a fork to "cut" the lard into the flour until it looks like coarse meal. Using a standing mixer, or a wooden spoon, mix the dough as you slowly add the cream. Mix well to form the dough into a ball, adding water if needed.
Place the dough onto a tabletop, and knead slightly. With a mallet or a one-piece rolling pin, beat the dough a few times to form it into a rough rectangle. Fold the dough over, and then beat it out again. Repeat this process until the dough becomes white and blisters form on the surface, about 15 minutes.
Roll out the dough to about 1/4 inch thick. Cut into 2 inch rounds, and prick the top a few times with the tines of a fork. Place on greased baking sheets.
Bake for 15 minutes, or until golden.
Cooking : Biggest Bestest Burger
Ingredients
2 pounds ground beef
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried basil
1/4 cup Italian seasoned bread crumbs
1 tablespoon grated Parmesan cheese
1/3 cup teriyaki sauce
6 slices American cheese
6 onion rolls
Directions
Preheat oven to broil.
In a large bowl, combine the ground beef, onion, salt, ground black pepper and basil; mix together well. Then add the bread crumbs, cheese and teriyaki sauce. Mix this together well and divide into 4 to 6 large, round balls.
Place the hamburger balls onto a broiler pan, evenly spaced. Press down on each ball, either with your palm or with a spatula, until a perfectly round patty is formed.
Broil for 8 minutes, turn each patty over, and broil for 8 minutes more. (Note: The outside of each patty should appear almost burnt.)
Turn off heat and place cheese slices on each patty. When cheese is melted, remove from oven and serve on onion rolls.
2 pounds ground beef
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried basil
1/4 cup Italian seasoned bread crumbs
1 tablespoon grated Parmesan cheese
1/3 cup teriyaki sauce
6 slices American cheese
6 onion rolls
Directions
Preheat oven to broil.
In a large bowl, combine the ground beef, onion, salt, ground black pepper and basil; mix together well. Then add the bread crumbs, cheese and teriyaki sauce. Mix this together well and divide into 4 to 6 large, round balls.
Place the hamburger balls onto a broiler pan, evenly spaced. Press down on each ball, either with your palm or with a spatula, until a perfectly round patty is formed.
Broil for 8 minutes, turn each patty over, and broil for 8 minutes more. (Note: The outside of each patty should appear almost burnt.)
Turn off heat and place cheese slices on each patty. When cheese is melted, remove from oven and serve on onion rolls.
Cooking : Baked Cheesy Veggie Chicken Pasta
Ingredients
1 pound fusilli pasta
3 tablespoons olive oil
3 skinless, boneless chicken breast halves - cubed
5 small green bell peppers, chopped
3 small red bell peppers, chopped
3 small yellow bell peppers chopped
3 teaspoons soy sauce
1 cup white wine
3 teaspoons lemon juice
4 cups creme fraiche
1 pinch paprika
1 pinch dried oregano
1 pinch ground coriander
1 pinch ground nutmeg
salt and pepper to taste
12 ounces Cheddar cheese, shredded
11 ounces Emmentaler cheese, finely shredded
3 1/2 ounces blue cheese, crumbled (optional)
7 ounces Parmesan cheese, grated
2 cups milk
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a large skillet over medium heat, heat oil and saute chicken for 8 to 10 minutes. Add green, red and yellow bell peppers, and continue cooking for another 5 minutes. Stir in soy sauce, wine, and lemon juice. Cover skillet, reduce heat to low, and simmer for 20 minutes.
Preheat oven to 370 degrees F (180 degrees C).
Beat the eggs in a large bowl with the creme fraiche. Season with paprika, oregano, coriander, nutmeg, and salt and pepper to taste. Mix in Cheddar cheese, Emmentaler cheese, and blue cheese. Transfer mixture to a 9x13 inch baking dish. Sprinkle Parmesan cheese on top, and pour in enough milk to make mixture moist.
Bake in preheated oven for 40 to 45 minutes, or until the top is golden brown; serve.
1 pound fusilli pasta
3 tablespoons olive oil
3 skinless, boneless chicken breast halves - cubed
5 small green bell peppers, chopped
3 small red bell peppers, chopped
3 small yellow bell peppers chopped
3 teaspoons soy sauce
1 cup white wine
3 teaspoons lemon juice
4 cups creme fraiche
1 pinch paprika
1 pinch dried oregano
1 pinch ground coriander
1 pinch ground nutmeg
salt and pepper to taste
12 ounces Cheddar cheese, shredded
11 ounces Emmentaler cheese, finely shredded
3 1/2 ounces blue cheese, crumbled (optional)
7 ounces Parmesan cheese, grated
2 cups milk
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a large skillet over medium heat, heat oil and saute chicken for 8 to 10 minutes. Add green, red and yellow bell peppers, and continue cooking for another 5 minutes. Stir in soy sauce, wine, and lemon juice. Cover skillet, reduce heat to low, and simmer for 20 minutes.
Preheat oven to 370 degrees F (180 degrees C).
Beat the eggs in a large bowl with the creme fraiche. Season with paprika, oregano, coriander, nutmeg, and salt and pepper to taste. Mix in Cheddar cheese, Emmentaler cheese, and blue cheese. Transfer mixture to a 9x13 inch baking dish. Sprinkle Parmesan cheese on top, and pour in enough milk to make mixture moist.
Bake in preheated oven for 40 to 45 minutes, or until the top is golden brown; serve.
Cooking : Baked Zucchini Squares
Ingredients
1 cup biscuit/baking mix
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 cup vegetable oil
1 small onion, chopped
3 medium zucchini, thinly sliced
Directions
In a bowl, combine the biscuit mix, Parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined. Stir in zucchini. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 30-35 minutes or until golden brown and set. Cut into squares.
1 cup biscuit/baking mix
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 cup vegetable oil
1 small onion, chopped
3 medium zucchini, thinly sliced
Directions
In a bowl, combine the biscuit mix, Parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined. Stir in zucchini. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 30-35 minutes or until golden brown and set. Cut into squares.
Cooking : Blueberry Muffins
Ingredients
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 cup fresh blueberries
Directions
In a bowl, combine the first six ingredients. Combine the egg, milk, oil and vanilla; add to the dry ingredients just until moistened. Gently fold in blueberries. Fill greased or paper-line muffin cups two-thirds full. Bake at 375 degrees F for 25-27 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 cup fresh blueberries
Directions
In a bowl, combine the first six ingredients. Combine the egg, milk, oil and vanilla; add to the dry ingredients just until moistened. Gently fold in blueberries. Fill greased or paper-line muffin cups two-thirds full. Bake at 375 degrees F for 25-27 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Cooking : Amy's Spicy Beans and Rice
Ingredients
1 1/2 cups water
1/2 cup uncooked brown rice
2 (15 ounce) cans black beans, undrained
2 fresh jalapeno peppers, seeded and chopped
1 teaspoon ground cumin, or to taste
1 tablespoon chili powder, or to taste
black pepper to taste
1/2 cup shredded sharp Cheddar cheese
2 fresh green onions, chopped
1/2 (2 ounce) can sliced black olives, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, pour beans into a 2 quart casserole. Sprinkle with jalapenos, cumin, chili powder and black pepper.
Bake in preheated oven for 30 minutes. Sprinkle with cheese, green onions and olives. Bake for 5 to 10 minutes more.
Serve beans over cooked rice.
1 1/2 cups water
1/2 cup uncooked brown rice
2 (15 ounce) cans black beans, undrained
2 fresh jalapeno peppers, seeded and chopped
1 teaspoon ground cumin, or to taste
1 tablespoon chili powder, or to taste
black pepper to taste
1/2 cup shredded sharp Cheddar cheese
2 fresh green onions, chopped
1/2 (2 ounce) can sliced black olives, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, pour beans into a 2 quart casserole. Sprinkle with jalapenos, cumin, chili powder and black pepper.
Bake in preheated oven for 30 minutes. Sprinkle with cheese, green onions and olives. Bake for 5 to 10 minutes more.
Serve beans over cooked rice.
Cooking : Apple-Topped Chops
Ingredients
6 pork chops, 3/4 inch thick
1 tablespoon cooking oil
1 medium onion, thinly sliced into rings
1/2 cup raisins, divided
3 medium apples, cut into 1/2-inch slices
1 cup apple juice
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Directions
In a large skillet, brown pork chops in oil over medium heat. Place in an ungreased 3-qt. baking dish. Place onion rings over the chops. Sprinkle with two-thirds of the raisins. Arrange the apple slices on top and sprinkle with remaining raisins. Combine the apple juice, brown sugar, salt, basil, nutmeg and cloves; pour over all. Cover and bake at 350 degrees F for 1 hour. Uncover and bake 30 minutes longer or until meat is tender.
6 pork chops, 3/4 inch thick
1 tablespoon cooking oil
1 medium onion, thinly sliced into rings
1/2 cup raisins, divided
3 medium apples, cut into 1/2-inch slices
1 cup apple juice
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Directions
In a large skillet, brown pork chops in oil over medium heat. Place in an ungreased 3-qt. baking dish. Place onion rings over the chops. Sprinkle with two-thirds of the raisins. Arrange the apple slices on top and sprinkle with remaining raisins. Combine the apple juice, brown sugar, salt, basil, nutmeg and cloves; pour over all. Cover and bake at 350 degrees F for 1 hour. Uncover and bake 30 minutes longer or until meat is tender.
Cooking : Bry's Chocolate Lamb Chili
Ingredients
1 medium onion, chopped
1 pound lean ground lamb
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
1/2 tablespoon dried basil
1 teaspoon cumin
1/8 teaspoon cinnamon
2 large cloves garlic, minced
3 1/2 tablespoons chili powder
1/2 teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
1 teaspoon white sugar
salt and pepper to taste
1 (14.5 ounce) can diced tomatoes with juice
4 cups red beans, with liquid
Directions
In a large pot, cook onions and ground lamb in olive oil over medium heat.
When onions are soft and meat browned, season with red pepper flakes, basil, cumin, cinnamon, garlic, chili powder, dried oregano, cocoa powder, sugar, and bay leaf, and salt and pepper to taste. Cook for 1 or 2 minutes. Stir in tomatoes and beans. Increase heat to bring soup to a boil. Reduce heat, and simmer for 15 minutes.
1 medium onion, chopped
1 pound lean ground lamb
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
1/2 tablespoon dried basil
1 teaspoon cumin
1/8 teaspoon cinnamon
2 large cloves garlic, minced
3 1/2 tablespoons chili powder
1/2 teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
1 teaspoon white sugar
salt and pepper to taste
1 (14.5 ounce) can diced tomatoes with juice
4 cups red beans, with liquid
Directions
In a large pot, cook onions and ground lamb in olive oil over medium heat.
When onions are soft and meat browned, season with red pepper flakes, basil, cumin, cinnamon, garlic, chili powder, dried oregano, cocoa powder, sugar, and bay leaf, and salt and pepper to taste. Cook for 1 or 2 minutes. Stir in tomatoes and beans. Increase heat to bring soup to a boil. Reduce heat, and simmer for 15 minutes.
Cooking : Artichoke, Cheese and Olive Antipasto
Ingredients
3 (6.5 ounce) jars marinated artichoke hearts, undrained
1 (12 ounce) jar roasted red bell peppers, drained and sliced
1 (15 ounce) can black olives, drained
1 pound smoked provolone cheese, diced
1/3 cup olive oil
1/2 cup balsamic vinegar
1/2 teaspoon dried oregano
1 clove garlic, finely chopped
1 pinch salt and pepper to taste
8 fresh basil leaves, cut into thin strips
Directions
Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.
In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.
To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.
3 (6.5 ounce) jars marinated artichoke hearts, undrained
1 (12 ounce) jar roasted red bell peppers, drained and sliced
1 (15 ounce) can black olives, drained
1 pound smoked provolone cheese, diced
1/3 cup olive oil
1/2 cup balsamic vinegar
1/2 teaspoon dried oregano
1 clove garlic, finely chopped
1 pinch salt and pepper to taste
8 fresh basil leaves, cut into thin strips
Directions
Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.
In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.
To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.
Cooking : Almond Kisses
Ingredients
2 cups almonds
2 egg whites
1 cup packed brown sugar
2 tablespoons sifted all-purpose flour
Directions
Preheat oven to 300 degrees F. Grease cookie sheets.
Chop almonds into 5 or 6 pieces each and set aside.
Separate eggs and whip egg whites until stiff. Fold in brown sugar, flour and almonds. Stir lightly.
Drop by teaspoonfuls onto cookie sheets and bake about 30 minutes.
2 cups almonds
2 egg whites
1 cup packed brown sugar
2 tablespoons sifted all-purpose flour
Directions
Preheat oven to 300 degrees F. Grease cookie sheets.
Chop almonds into 5 or 6 pieces each and set aside.
Separate eggs and whip egg whites until stiff. Fold in brown sugar, flour and almonds. Stir lightly.
Drop by teaspoonfuls onto cookie sheets and bake about 30 minutes.
Cooking : Brunch Enchiladas
Ingredients
2 cups cubed fully cooked ham
1/2 cup chopped green onions
10 (8 inch) flour tortillas
2 cups shredded Cheddar cheese, divided
1 tablespoon all-purpose flour
2 cups half-and-half cream
6 eggs, beaten
1/4 teaspoon salt
Directions
Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
In a bowl, combine flour, cream, eggs and salt if desired until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.
2 cups cubed fully cooked ham
1/2 cup chopped green onions
10 (8 inch) flour tortillas
2 cups shredded Cheddar cheese, divided
1 tablespoon all-purpose flour
2 cups half-and-half cream
6 eggs, beaten
1/4 teaspoon salt
Directions
Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
In a bowl, combine flour, cream, eggs and salt if desired until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.
Cooking : Balsamic Vinegar and Olive Oil Dressing
Ingredients
1 sprig fresh oregano
1 sprig fresh thyme
1 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste
Directions
In a medium glass mixing bowl combine the oregano, thyme, oil, vinegar, salt and pepper. Mix together and pour mixture into a bottle, using a funnel to keep yourself from losing oil. Cover tightly and store at room temperature.
1 sprig fresh oregano
1 sprig fresh thyme
1 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste
Directions
In a medium glass mixing bowl combine the oregano, thyme, oil, vinegar, salt and pepper. Mix together and pour mixture into a bottle, using a funnel to keep yourself from losing oil. Cover tightly and store at room temperature.
Cooking : Beef Pot Pie III
Ingredients
1 pound sirloin steak, cubed
salt to taste
ground black pepper to taste
1 (14 ounce) can beef broth
3 large carrots, diced
3 potatoes, cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
1/3 cup water
2 (9 inch) refrigerator pie crusts
Directions
In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
1 pound sirloin steak, cubed
salt to taste
ground black pepper to taste
1 (14 ounce) can beef broth
3 large carrots, diced
3 potatoes, cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
1/3 cup water
2 (9 inch) refrigerator pie crusts
Directions
In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
Cooking : Autumn Pork Chops
Ingredients
1 tablespoon vegetable oil
4 pork chops, 1/2 inch thick
1 (10.75 ounce) can Campbell's� Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup apple juice or water
2 tablespoons spicy-brown mustard
1 tablespoon honey
Generous dash ground black pepper
Hot cooked medium egg noodles
Directions
Heat oil in skillet. Cook chops 10 minutes or until browned. Add soup, apple juice, mustard, honey and black pepper. Heat to a boil. Cover and cook over low heat 5 minutes or until chops are done. Serve with noodles.
1 tablespoon vegetable oil
4 pork chops, 1/2 inch thick
1 (10.75 ounce) can Campbell's� Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup apple juice or water
2 tablespoons spicy-brown mustard
1 tablespoon honey
Generous dash ground black pepper
Hot cooked medium egg noodles
Directions
Heat oil in skillet. Cook chops 10 minutes or until browned. Add soup, apple juice, mustard, honey and black pepper. Heat to a boil. Cover and cook over low heat 5 minutes or until chops are done. Serve with noodles.
Cooking : Bilo Walter's Easy Herb Potatoes
Ingredients
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon garlic salt
1 teaspoon dried rosemary, crushed
1/4 teaspoon ground black pepper
2 small Vidalia onions, wedged
3 large carrots, sliced diagonally
2 red potatoes, chopped
Directions
Heat a barbeque to a high heat, or preheat oven to 400 degrees F (200 degrees C).
In a 9x13 inch baking dish combine olive oil, vinegar, garlic salt, rosemary, and ground black pepper. Place carrots, potatoes, and onions into the dish and toss to coat.
Bake or grill, turning occasionally, until tender (approximately 40 minutes).
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon garlic salt
1 teaspoon dried rosemary, crushed
1/4 teaspoon ground black pepper
2 small Vidalia onions, wedged
3 large carrots, sliced diagonally
2 red potatoes, chopped
Directions
Heat a barbeque to a high heat, or preheat oven to 400 degrees F (200 degrees C).
In a 9x13 inch baking dish combine olive oil, vinegar, garlic salt, rosemary, and ground black pepper. Place carrots, potatoes, and onions into the dish and toss to coat.
Bake or grill, turning occasionally, until tender (approximately 40 minutes).
Cooking : Beth's Peach-Nectarine Muffins
Ingredients
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 large ripe peach - peeled, pitted and diced
1 very ripe nectarine, pitted and diced
1 tablespoon brown sugar
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper muffin liners.
In a large bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, egg and milk; mix well. Fold in diced peach and nectarine. Fill each muffin tin to the top with muffin mix. Sprinkle a little brown sugar onto the top of each uncooked muffin.
Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 large ripe peach - peeled, pitted and diced
1 very ripe nectarine, pitted and diced
1 tablespoon brown sugar
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper muffin liners.
In a large bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, egg and milk; mix well. Fold in diced peach and nectarine. Fill each muffin tin to the top with muffin mix. Sprinkle a little brown sugar onto the top of each uncooked muffin.
Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.
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