Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
1 cup white wine
1 quart almond milk
2 teaspoons vegetarian chicken-flavored bouillon granules
1 small head broccoli, chopped
1/2 cup coarsely chopped walnuts
1 tablespoon honey
2 tablespoons soy sauce
2 tablespoons cornstarch
1/4 cup cold water
3 tablespoons toasted sesame seeds
Directions
Heat the olive oil in a large saucepan over medium heat, stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the wine, and bring to a simmer over medium-high heat. Cook for 3 minutes, then add the almond milk, and return to a simmer.
Once the almond milk is simmering, stir in the bouillon and broccoli. Cook until the broccoli is very tender, about 10 minutes. Stir in the walnuts, honey, and soy sauce. Dissolve the cornstarch in the water, then stir into the simmering soup until thickened. Serve sprinkled with sesame seeds.
Monday, May 9, 2011
Cooking : Broccoli Casserole I
Ingredients
2 (10 ounce) packages frozen chopped broccoli
1 (10.75 ounce) can condensed cream of celery soup
1/4 cup chopped onion
1/2 cup sour cream
2 tablespoons all-purpose flour
1 cup herb-seasoned dry bread stuffing mix
1 tablespoon melted butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place broccoli in a large saucepan with enough water to cover. Heat over medium-high heat until water begins to boil; remove from heat and drain.
In a large bowl combine broccoli, soup, onion, sour cream and flour. Mix well and transfer to a 2 quart casserole dish. In a small bowl combine stuffing mix and butter; spread over broccoli mixture.
Bake in preheated oven for 30 minutes. Let stand for 5 minutes before cutting.
2 (10 ounce) packages frozen chopped broccoli
1 (10.75 ounce) can condensed cream of celery soup
1/4 cup chopped onion
1/2 cup sour cream
2 tablespoons all-purpose flour
1 cup herb-seasoned dry bread stuffing mix
1 tablespoon melted butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place broccoli in a large saucepan with enough water to cover. Heat over medium-high heat until water begins to boil; remove from heat and drain.
In a large bowl combine broccoli, soup, onion, sour cream and flour. Mix well and transfer to a 2 quart casserole dish. In a small bowl combine stuffing mix and butter; spread over broccoli mixture.
Bake in preheated oven for 30 minutes. Let stand for 5 minutes before cutting.
Cooking : Baked Pumpkin, Sweet Potato, and Coconut Milk Soup
Ingredients
1 acorn squash
2 large sweet potatoes
1 medium pumpkin
2 large sweet potatoes
2 (14 ounce) cans coconut milk
2 (14.5 ounce) cans chicken broth
salt to taste
ground black pepper to taste
1 lime, juiced
1 pinch ground ginger, or to taste
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potato in aluminum foil. Place squash, pumpkin, and sweet potato on a baking sheet.
Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.
1 acorn squash
2 large sweet potatoes
1 medium pumpkin
2 large sweet potatoes
2 (14 ounce) cans coconut milk
2 (14.5 ounce) cans chicken broth
salt to taste
ground black pepper to taste
1 lime, juiced
1 pinch ground ginger, or to taste
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potato in aluminum foil. Place squash, pumpkin, and sweet potato on a baking sheet.
Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.
Cooking : Aunt Fannie's Dinner
Ingredients
1/2 cup uncooked elbow macaroni
1 1/2 pounds ground beef
1/2 onion, chopped
1 teaspoon garlic powder
salt and pepper to taste
1 (8 ounce) can tomato sauce
1 cup stewed, diced tomatoes
1 (15 ounce) can whole kernel corn, drained
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and saute for 5 to 10 more minutes. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.
1/2 cup uncooked elbow macaroni
1 1/2 pounds ground beef
1/2 onion, chopped
1 teaspoon garlic powder
salt and pepper to taste
1 (8 ounce) can tomato sauce
1 cup stewed, diced tomatoes
1 (15 ounce) can whole kernel corn, drained
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and saute for 5 to 10 more minutes. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.
Cooking : Buffalo Chicken Soup
Ingredients
1/4 cup butter
3 stalks celery, diced
1 small onion, diced
1/4 cup all-purpose flour
3/4 cup half-and-half cream
3 cups water
1 cube chicken bouillon
2 cups cubed cooked chicken
1/4 cup buffalo wing sauce, or more to taste
1 1/2 cups shredded Cheddar cheese
salt and pepper to taste
Directions
Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.
1/4 cup butter
3 stalks celery, diced
1 small onion, diced
1/4 cup all-purpose flour
3/4 cup half-and-half cream
3 cups water
1 cube chicken bouillon
2 cups cubed cooked chicken
1/4 cup buffalo wing sauce, or more to taste
1 1/2 cups shredded Cheddar cheese
salt and pepper to taste
Directions
Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.
Cooking : Addictive Mashed Potatoes
Ingredients
6 medium potatoes, peeled and cubed
4 tablespoons butter, sliced
1 teaspoon extra virgin olive oil
1 large white onion, diced
salt to taste
1/2 teaspoon brown sugar
3 tablespoons whipping cream
1/3 cup sour cream
1/2 cup cream cheese
1 tablespoon light soy sauce
1/4 cup freshly grated Parmesan cheese
1 tablespoon chicken bouillon granules
1 tablespoon dried parsley
black pepper to taste
Directions
In a large pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 25 minutes. Drain, and return potatoes to pot.
Meanwhile, heat butter and olive oil in a large skillet over medium heat. Stir in onions, sprinkle with salt, and cook 5 minutes. Reduce heat to medium low, and cook, stirring occasionally, until onions are a deep golden brown, about 20 minutes. Stir in brown sugar.
Pour whipping cream over the potatoes, and mash with a large fork or potato masher. Stir in sour cream, cream cheese, soy sauce, Parmesan cheese, bouillon granules, and dried parsley. Stir in caramelized onions, and season with black pepper. Mix with an electric mixer until smooth. Reheat briefly over low heat, and serve.
6 medium potatoes, peeled and cubed
4 tablespoons butter, sliced
1 teaspoon extra virgin olive oil
1 large white onion, diced
salt to taste
1/2 teaspoon brown sugar
3 tablespoons whipping cream
1/3 cup sour cream
1/2 cup cream cheese
1 tablespoon light soy sauce
1/4 cup freshly grated Parmesan cheese
1 tablespoon chicken bouillon granules
1 tablespoon dried parsley
black pepper to taste
Directions
In a large pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 25 minutes. Drain, and return potatoes to pot.
Meanwhile, heat butter and olive oil in a large skillet over medium heat. Stir in onions, sprinkle with salt, and cook 5 minutes. Reduce heat to medium low, and cook, stirring occasionally, until onions are a deep golden brown, about 20 minutes. Stir in brown sugar.
Pour whipping cream over the potatoes, and mash with a large fork or potato masher. Stir in sour cream, cream cheese, soy sauce, Parmesan cheese, bouillon granules, and dried parsley. Stir in caramelized onions, and season with black pepper. Mix with an electric mixer until smooth. Reheat briefly over low heat, and serve.
Cooking : Appetizer Meatballs
Ingredients
2 cups ketchup
1/2 cup water
1/2 cup white vinegar
1/2 cup honey
2 tablespoons Worcestershire sauce
1 tablespoon dried minced onion
1/4 teaspoon pepper
1 dash garlic powder
dash cayenne pepper
2 1/2 pounds frozen fully cooked meatballs
Directions
In a Dutch oven, combine the first nine ingredients Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes. Meanwhile, thaw meatballs in microwave according to package directions. Stir into sauce; heat through.
2 cups ketchup
1/2 cup water
1/2 cup white vinegar
1/2 cup honey
2 tablespoons Worcestershire sauce
1 tablespoon dried minced onion
1/4 teaspoon pepper
1 dash garlic powder
dash cayenne pepper
2 1/2 pounds frozen fully cooked meatballs
Directions
In a Dutch oven, combine the first nine ingredients Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes. Meanwhile, thaw meatballs in microwave according to package directions. Stir into sauce; heat through.
Cooking : Best-Ever Meatloaf
Ingredients
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular, Healthy Request� or 25% Less Sodium)
2 pounds ground beef
1 envelope dry onion soup and recipe mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water
Directions
Thoroughly mix 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf.
Bake at 350 degrees F for 1 hour 15 minutes or until the meatloaf is cooked through.
Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the meatloaf.
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular, Healthy Request� or 25% Less Sodium)
2 pounds ground beef
1 envelope dry onion soup and recipe mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water
Directions
Thoroughly mix 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf.
Bake at 350 degrees F for 1 hour 15 minutes or until the meatloaf is cooked through.
Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the meatloaf.
Cooking : Butter Cookies I
Ingredients
1 cup butter
4 cups all-purpose flour
2 cups white sugar
3 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter over low heat. Remove from heat and add 2 cups of the flour and the sugar. Beat in the eggs one at a time until well blended. Slowly mix in the remaining 2 cups of flour.
Roll out the dough on a floured surface to a thickness of 1/4 of an inch. Cut cookies using cookie cutters and place 1 1/2 inches apart on cookie sheets.
Bake for 12 to 15 minutes, until brown at the edges.
1 cup butter
4 cups all-purpose flour
2 cups white sugar
3 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter over low heat. Remove from heat and add 2 cups of the flour and the sugar. Beat in the eggs one at a time until well blended. Slowly mix in the remaining 2 cups of flour.
Roll out the dough on a floured surface to a thickness of 1/4 of an inch. Cut cookies using cookie cutters and place 1 1/2 inches apart on cookie sheets.
Bake for 12 to 15 minutes, until brown at the edges.
Cooking : Best Beer Cheese Soup
Ingredients
5 slices bacon
2 tablespoons butter or margarine
1 onion, diced
1 carrot, diced
1 celery rib, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 bunch green onions, chopped
2 tablespoons flour
2 cups chicken broth
2 (12 fluid ounce) cans or bottles domestic beer
1 pound processed cheese food, cubed
1/2 pound sharp Cheddar cheese, grated
2 teaspoons garlic powder
Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; drain on plate lined with paper towels; crumble.
Melt the butter in a skillet over medium heat. Cook the onion, carrot, and celery in the butter until soft, 7 to 10 minutes. Add the bacon, basil, oregano, and green onions; cook and stir 2 minutes. Stir the flour into the mixture until completely dissolved. Pour in the chicken broth and beer; cook until heated through. Melt the processed cheese food and Cheddar cheese in the mixture in small batches. Season with garlic powder and stir.
5 slices bacon
2 tablespoons butter or margarine
1 onion, diced
1 carrot, diced
1 celery rib, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 bunch green onions, chopped
2 tablespoons flour
2 cups chicken broth
2 (12 fluid ounce) cans or bottles domestic beer
1 pound processed cheese food, cubed
1/2 pound sharp Cheddar cheese, grated
2 teaspoons garlic powder
Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; drain on plate lined with paper towels; crumble.
Melt the butter in a skillet over medium heat. Cook the onion, carrot, and celery in the butter until soft, 7 to 10 minutes. Add the bacon, basil, oregano, and green onions; cook and stir 2 minutes. Stir the flour into the mixture until completely dissolved. Pour in the chicken broth and beer; cook until heated through. Melt the processed cheese food and Cheddar cheese in the mixture in small batches. Season with garlic powder and stir.
Cooking : Astoria Crab Pasta
Ingredients
1/3 cup butter
1/4 cup Champagne or other sparkling white wine
1 clove garlic, minced
1/8 teaspoon paprika
1/8 teaspoon dried sage
1 pinch ground ginger
8 ounces cooked crabmeat
1 (8 ounce) package uncooked angel hair pasta
1 tablespoon extra-virgin olive oil, or as needed
salt and black pepper to taste
1 tablespoon chopped Italian flat leaf parsley, divided
Directions
Melt the butter in a heavy skillet over medium-low heat, turn the heat to low, and cook for about 5 minutes, straining off any milk solids, until the butter is caramel brown in color. Pour in the wine, garlic, paprika, sage, and ground ginger, and cook and stir about 5 minutes, until the sauce has reduced and the garlic is barely golden. Lightly fold in the crab.
Bring a pan of lightly salted water to a boil over medium heat, and drop in the pasta. Cook until just tender, about 4 minutes, and drain.
Place the pasta on serving plates, and drizzle each serving with olive oil. Spoon the butter-crab sauce over each plate, sprinkle with salt and pepper to taste, garnish with parsley, and serve immediately.
1/3 cup butter
1/4 cup Champagne or other sparkling white wine
1 clove garlic, minced
1/8 teaspoon paprika
1/8 teaspoon dried sage
1 pinch ground ginger
8 ounces cooked crabmeat
1 (8 ounce) package uncooked angel hair pasta
1 tablespoon extra-virgin olive oil, or as needed
salt and black pepper to taste
1 tablespoon chopped Italian flat leaf parsley, divided
Directions
Melt the butter in a heavy skillet over medium-low heat, turn the heat to low, and cook for about 5 minutes, straining off any milk solids, until the butter is caramel brown in color. Pour in the wine, garlic, paprika, sage, and ground ginger, and cook and stir about 5 minutes, until the sauce has reduced and the garlic is barely golden. Lightly fold in the crab.
Bring a pan of lightly salted water to a boil over medium heat, and drop in the pasta. Cook until just tender, about 4 minutes, and drain.
Place the pasta on serving plates, and drizzle each serving with olive oil. Spoon the butter-crab sauce over each plate, sprinkle with salt and pepper to taste, garnish with parsley, and serve immediately.
Cooking : Baked Teriyaki Chicken
Ingredients
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
Directions
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
Directions
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Cooking : Broccoli and Cheese Casserole
Ingredients
3 cups water
1 (10 ounce) package yellow rice
1 (16 ounce) package frozen chopped broccoli
1 (16 ounce) jar process cheese sauce
Directions
In a saucepan bring water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
Preheat oven to 400 degrees F (200 degrees C).
While the rice is cooking, place frozen broccoli in large skillet. Heat stove to low-medium and defrost broccoli When the broccoli is 90% defrosted add processed cheese sauce to the broccoli and let melt. When rice has completed cooking add broccoli-cheese mixture and rice to 9x13 baking dish and mix well.
Place casserole in the preheated 400 degrees F (200 degrees C) oven for 10 minutes; or until heated through.
3 cups water
1 (10 ounce) package yellow rice
1 (16 ounce) package frozen chopped broccoli
1 (16 ounce) jar process cheese sauce
Directions
In a saucepan bring water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
Preheat oven to 400 degrees F (200 degrees C).
While the rice is cooking, place frozen broccoli in large skillet. Heat stove to low-medium and defrost broccoli When the broccoli is 90% defrosted add processed cheese sauce to the broccoli and let melt. When rice has completed cooking add broccoli-cheese mixture and rice to 9x13 baking dish and mix well.
Place casserole in the preheated 400 degrees F (200 degrees C) oven for 10 minutes; or until heated through.
Cooking : Berry Fruit Salad
Ingredients
1 cup fresh strawberries, hulled and quartered lengthwise
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
1 teaspoon white sugar
Directions
Mix strawberries, blueberries, blackberries, and raspberries together in a bowl. Sprinkle with sugar.
1 cup fresh strawberries, hulled and quartered lengthwise
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
1 teaspoon white sugar
Directions
Mix strawberries, blueberries, blackberries, and raspberries together in a bowl. Sprinkle with sugar.
Cooking : Bakery Graham Cracker Pie
Ingredients
1 1/2 cups graham cracker crumbs
2 tablespoons white sugar
1 tablespoon butter, melted
1/2 cup white sugar
1/4 cup cornstarch
1/3 teaspoon salt
2 1/2 cups scalded milk
4 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
4 egg whites
1/4 cup white sugar
1/2 teaspoon vanilla extract
Directions
Preheat an oven to 300 degrees F (150 degrees C).
Mix graham cracker crumbs, 2 tablespoons of white sugar, and melted butter together in a bowl. Reserve a couple tablespoons of the cracker mixture to use as garnish. Press the remaining cracker mixture into a 9-inch pie plate to form a crust.
Place 1/2 cup of sugar, cornstarch, and salt in the top of a double boiler over just-barely simmering water. Slowly stir in the scalded milk, stirring until mixture thickens. Slowly whisk 1/3 of the milk mixture into the beaten egg yolks, then pour the egg mixture back into the double boiler. Cook for 2 minutes, stirring constantly so as not to scramble the eggs. Remove from heat, and cool slightly, then stir in the remaining 2 tablespoons of butter and 1 teaspoon of vanilla extract, until butter is melted. Pour the egg mixture into the prepared pie shell. Set aside.
Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add 1/4 cup of sugar and 1/2 teaspoon of vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread the meringue over the pie.
Bake in the preheated oven until the meringue is lightly browned, about 10 minutes. Cool, and sprinkle with the reserved graham cracker mixture before serving.
1 1/2 cups graham cracker crumbs
2 tablespoons white sugar
1 tablespoon butter, melted
1/2 cup white sugar
1/4 cup cornstarch
1/3 teaspoon salt
2 1/2 cups scalded milk
4 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
4 egg whites
1/4 cup white sugar
1/2 teaspoon vanilla extract
Directions
Preheat an oven to 300 degrees F (150 degrees C).
Mix graham cracker crumbs, 2 tablespoons of white sugar, and melted butter together in a bowl. Reserve a couple tablespoons of the cracker mixture to use as garnish. Press the remaining cracker mixture into a 9-inch pie plate to form a crust.
Place 1/2 cup of sugar, cornstarch, and salt in the top of a double boiler over just-barely simmering water. Slowly stir in the scalded milk, stirring until mixture thickens. Slowly whisk 1/3 of the milk mixture into the beaten egg yolks, then pour the egg mixture back into the double boiler. Cook for 2 minutes, stirring constantly so as not to scramble the eggs. Remove from heat, and cool slightly, then stir in the remaining 2 tablespoons of butter and 1 teaspoon of vanilla extract, until butter is melted. Pour the egg mixture into the prepared pie shell. Set aside.
Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add 1/4 cup of sugar and 1/2 teaspoon of vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread the meringue over the pie.
Bake in the preheated oven until the meringue is lightly browned, about 10 minutes. Cool, and sprinkle with the reserved graham cracker mixture before serving.
Cooking : Bacon Wrapped Mushrooms
Ingredients
25 slices bacon
25 mushrooms
Directions
Preheat oven to 400 degrees F (200 degrees C).
Wrap each mushroom with a strip of bacon, and secure with a toothpick. Arrange the mushrooms on a medium baking sheet.
Bake approximately 15 minutes in the preheated oven, until the bacon is evenly brown. Serve hot.
25 slices bacon
25 mushrooms
Directions
Preheat oven to 400 degrees F (200 degrees C).
Wrap each mushroom with a strip of bacon, and secure with a toothpick. Arrange the mushrooms on a medium baking sheet.
Bake approximately 15 minutes in the preheated oven, until the bacon is evenly brown. Serve hot.
Cooking : Baked Delicata Squash with Lime Butter
Ingredients
2 delicata squash, halved and seeded
3 tablespoons butter, softened
1 tablespoon fresh lime juice
1 teaspoon chili powder, or to taste
1/2 teaspoon lime zest (optional)
salt and ground black pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep.
Bake in preheated oven until the squash pierces easily with a fork, about 30 minutes.
Meanwhile, blend the butter with the lime juice and chili powder in a small bowl. Mix in the lime zest, if desired. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately.
2 delicata squash, halved and seeded
3 tablespoons butter, softened
1 tablespoon fresh lime juice
1 teaspoon chili powder, or to taste
1/2 teaspoon lime zest (optional)
salt and ground black pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep.
Bake in preheated oven until the squash pierces easily with a fork, about 30 minutes.
Meanwhile, blend the butter with the lime juice and chili powder in a small bowl. Mix in the lime zest, if desired. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately.
Cooking : Beef Tenderloin in Creamy Porcini Sauce
Ingredients
1 ounce dried porcini mushrooms
1 cup hot water
2 tablespoons butter
6 tablespoons olive oil, divided
1 small red onion, finely chopped
1 teaspoon finely minced garlic
1 cube beef bouillon
salt and black pepper to taste
1/2 cup heavy cream
2 pounds new potatoes
2 pounds beef tenderloin medallions
1/2 teaspoon crushed dried thyme
Directions
In a small bowl, soak dried mushrooms in hot water.
Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream; simmer gently for 5 minutes. Set aside.
Place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. Drain water. When potatoes are cool enough to touch, cut them in half. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.
Preheat oven to 400 degrees F (200 degrees C).
Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Place medallions in hot oil, and brown on both sides. Remove from heat, and place medallions in the center of a roasting dish.
Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.
1 ounce dried porcini mushrooms
1 cup hot water
2 tablespoons butter
6 tablespoons olive oil, divided
1 small red onion, finely chopped
1 teaspoon finely minced garlic
1 cube beef bouillon
salt and black pepper to taste
1/2 cup heavy cream
2 pounds new potatoes
2 pounds beef tenderloin medallions
1/2 teaspoon crushed dried thyme
Directions
In a small bowl, soak dried mushrooms in hot water.
Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream; simmer gently for 5 minutes. Set aside.
Place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. Drain water. When potatoes are cool enough to touch, cut them in half. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.
Preheat oven to 400 degrees F (200 degrees C).
Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Place medallions in hot oil, and brown on both sides. Remove from heat, and place medallions in the center of a roasting dish.
Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.
Cooking : Australian Federation Biscuits
Ingredients
2/3 cup butter, softened
1 cup white sugar
1/2 teaspoon baking soda
1/4 cup hot water
1 1/2 cups chopped pitted dates
1 1/2 cups golden raisins
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1 cup chopped walnuts
Directions
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, dissolve baking soda in hot water. Stir in the dates and raisins; set aside.
In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the date and raisin mixture. Combine the flour and cinnamon; mix into the batter until just blended. Finally stir in the walnuts. Drop dough by tablespoonfuls onto the prepared cookie sheet. Cookies should be at least 1 inch apart.
Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
2/3 cup butter, softened
1 cup white sugar
1/2 teaspoon baking soda
1/4 cup hot water
1 1/2 cups chopped pitted dates
1 1/2 cups golden raisins
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1 cup chopped walnuts
Directions
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, dissolve baking soda in hot water. Stir in the dates and raisins; set aside.
In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the date and raisin mixture. Combine the flour and cinnamon; mix into the batter until just blended. Finally stir in the walnuts. Drop dough by tablespoonfuls onto the prepared cookie sheet. Cookies should be at least 1 inch apart.
Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Cooking : Asian Carryout Noodles
Ingredients
1 (8 ounce) package angel hair pasta
1 teaspoon canola oil
1 teaspoon sesame oil
1/2 onion, chopped
1 clove garlic, minced
1 skinless, boneless chicken breast half - cut into bite-size pieces
1 tablespoon grated fresh ginger
2 leaves bok choy, diced
1/4 cup chicken broth
2 tablespoons dry sherry
1 tablespoon soy sauce
1 1/2 tablespoons hoisin sauce
1/8 teaspoon salt
2 green onions, minced
Directions
In a large pot with boiling salted water cook angel hair pasta until al dente. Drain.
Meanwhile, in a large nonstick skillet heat canola and sesame oil over medium high heat. Saute onion and garlic until softened. Stir in chopped chicken, and cook until chicken browns and juices run clear. Stir in ginger, bok choy, chicken stock, sherry, soy sauce, and hoisin sauce. Reduce heat, and continue cooking for 10 minutes.
Toss pasta with chicken mixture until well coated. Season with salt. Serve warm sprinkled with minced green onions.
1 (8 ounce) package angel hair pasta
1 teaspoon canola oil
1 teaspoon sesame oil
1/2 onion, chopped
1 clove garlic, minced
1 skinless, boneless chicken breast half - cut into bite-size pieces
1 tablespoon grated fresh ginger
2 leaves bok choy, diced
1/4 cup chicken broth
2 tablespoons dry sherry
1 tablespoon soy sauce
1 1/2 tablespoons hoisin sauce
1/8 teaspoon salt
2 green onions, minced
Directions
In a large pot with boiling salted water cook angel hair pasta until al dente. Drain.
Meanwhile, in a large nonstick skillet heat canola and sesame oil over medium high heat. Saute onion and garlic until softened. Stir in chopped chicken, and cook until chicken browns and juices run clear. Stir in ginger, bok choy, chicken stock, sherry, soy sauce, and hoisin sauce. Reduce heat, and continue cooking for 10 minutes.
Toss pasta with chicken mixture until well coated. Season with salt. Serve warm sprinkled with minced green onions.
Cooking : Artichoke Cheese Dip
Ingredients
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/8 teaspoon onion salt
1 teaspoon dried dill weed
1/8 teaspoon lemon pepper
1/2 (14 ounce) can artichoke hearts, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish.
Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread.
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/8 teaspoon onion salt
1 teaspoon dried dill weed
1/8 teaspoon lemon pepper
1/2 (14 ounce) can artichoke hearts, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish.
Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread.
Cooking : Bechamel Sauce
Ingredients
4 tablespoons butter
2 tablespoons grated onion
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 pinch dried thyme
1 pinch ground cayenne pepper
Directions
MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.
Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.
Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.
After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm!
STOVETOP METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning.
4 tablespoons butter
2 tablespoons grated onion
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 pinch dried thyme
1 pinch ground cayenne pepper
Directions
MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.
Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.
Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.
After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm!
STOVETOP METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning.
Cooking : Brilliant Potatoes With Paprika and Caramelized Onions
Ingredients
3 tablespoons canola oil
2 large Vidalia or other sweet onions, roughly chopped
4 (15 ounce) cans whole new potatoes, drained
3 tablespoons extra-virgin olive oil
3/4 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon dried minced garlic
2 tablespoons paprika
1/4 teaspoon black pepper
1/2 cup butter, at room temperature
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
Heat the canola oil in a large skillet over medium heat, then stir in the Vidalia onion. Cook and stir until the onion has softened and turned deep brown, 10 to 15 minutes. While the onions are caramelizing, toss the drained potatoes with the olive oil in a large bowl. Season with garlic salt, garlic powder, dried minced garlic, and black pepper; toss until well coated, then pour into the prepared baking dish, and spread into a single layer.
Sprinkle the caramelized onions on top of the potatoes, then dot the top of the dish with the room temperature butter, and sprinkle with paprika. Bake uncovered in the preheated oven until the outsides of the potatoes are crisp, 45 to 55 minutes.
3 tablespoons canola oil
2 large Vidalia or other sweet onions, roughly chopped
4 (15 ounce) cans whole new potatoes, drained
3 tablespoons extra-virgin olive oil
3/4 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon dried minced garlic
2 tablespoons paprika
1/4 teaspoon black pepper
1/2 cup butter, at room temperature
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
Heat the canola oil in a large skillet over medium heat, then stir in the Vidalia onion. Cook and stir until the onion has softened and turned deep brown, 10 to 15 minutes. While the onions are caramelizing, toss the drained potatoes with the olive oil in a large bowl. Season with garlic salt, garlic powder, dried minced garlic, and black pepper; toss until well coated, then pour into the prepared baking dish, and spread into a single layer.
Sprinkle the caramelized onions on top of the potatoes, then dot the top of the dish with the room temperature butter, and sprinkle with paprika. Bake uncovered in the preheated oven until the outsides of the potatoes are crisp, 45 to 55 minutes.
Cooking : Blueberry Stuffed French Toast
Ingredients
16 slices firm white bread
1 (8 ounce) package Neufchatel cheese, softened
1 cup blueberries
3 cups milk
1/3 cup maple syrup
1 teaspoon vanilla extract
1/4 cup white sugar
1/4 teaspoon ground nutmeg
1/4 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup white sugar
1 tablespoon butter
1 cup blueberries
Directions
Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with the bread cubes.
Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.
Preheat an oven to 350 degrees F (175 degrees C).
Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan for 5 minutes before serving.
To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast.
16 slices firm white bread
1 (8 ounce) package Neufchatel cheese, softened
1 cup blueberries
3 cups milk
1/3 cup maple syrup
1 teaspoon vanilla extract
1/4 cup white sugar
1/4 teaspoon ground nutmeg
1/4 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup white sugar
1 tablespoon butter
1 cup blueberries
Directions
Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with the bread cubes.
Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.
Preheat an oven to 350 degrees F (175 degrees C).
Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan for 5 minutes before serving.
To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast.
Cooking : Afghan Beef Raviolis (Mantwo)
Ingredients
3/4 cup plain yogurt
1 teaspoon chopped fresh mint leaves
2 cloves garlic, crushed
1 pound ground beef
1 1/2 cups chopped onion
1 cup water
1 carrot, grated
3/4 teaspoon salt
1 teaspoon ground black pepper
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
26 wonton wrappers
1 tablespoon tomato paste
1/8 teaspoon red pepper flakes
2 tablespoons water
1/2 cup dried yellow split peas
1/8 teaspoon red pepper flakes
1 teaspoon ground coriander
1/4 teaspoon ground cumin
1 cube chicken bouillon
1 1/2 cups water
Directions
In a small bowl, stir together yogurt, mint, and garlic. Refrigerate.
In a large skillet over medium heat, cook ground beef and onions until meat is browned, stirring occasionally to crumble; drain fat. Stir in 1 cup water, carrot, salt, black pepper, 1 1/2 teaspoons coriander, and 1/2 teaspoon cumin; simmer uncovered for 30 minutes or until water evaporates.
Lay out wonton wrappers on aluminum foil. Mound two large spoonfuls of beef mixture in the center of one wrapper. Dip a finger in water and trace it around all four edges. Lay a second wonton wrapper on top of the first, and press on all edges to seal. Roll up the edges to create a round, hat-shaped ravioli. Repeat, making 13 ravioli.
Place ravioli in steamer and steam 40 minutes.
Meanwhile, mix together the yellow split peas, 1/8 teaspoon red pepper flakes, 1 teaspoon coriander, 1/4 teaspoon cumin, chicken bouillon, and 1 1/2 cups of water in a saucepan. Bring to a boil, then simmer over medium-low heat for about 45 minutes, or until it reaches a thick slurry-like consistency.
Meanwhile, in the large skillet, mix remaining beef mixture with 2 tablespoons water, tomato paste, and 1/8 teaspoon red pepper flakes. Simmer over low heat until liquid has evaporated, about 10 minutes.
To serve, spread yogurt on a serving plate. Top with ravioli, and top again with split pea mixture. Finally, top with tomato and beef mixture. Serve immediately.
3/4 cup plain yogurt
1 teaspoon chopped fresh mint leaves
2 cloves garlic, crushed
1 pound ground beef
1 1/2 cups chopped onion
1 cup water
1 carrot, grated
3/4 teaspoon salt
1 teaspoon ground black pepper
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
26 wonton wrappers
1 tablespoon tomato paste
1/8 teaspoon red pepper flakes
2 tablespoons water
1/2 cup dried yellow split peas
1/8 teaspoon red pepper flakes
1 teaspoon ground coriander
1/4 teaspoon ground cumin
1 cube chicken bouillon
1 1/2 cups water
Directions
In a small bowl, stir together yogurt, mint, and garlic. Refrigerate.
In a large skillet over medium heat, cook ground beef and onions until meat is browned, stirring occasionally to crumble; drain fat. Stir in 1 cup water, carrot, salt, black pepper, 1 1/2 teaspoons coriander, and 1/2 teaspoon cumin; simmer uncovered for 30 minutes or until water evaporates.
Lay out wonton wrappers on aluminum foil. Mound two large spoonfuls of beef mixture in the center of one wrapper. Dip a finger in water and trace it around all four edges. Lay a second wonton wrapper on top of the first, and press on all edges to seal. Roll up the edges to create a round, hat-shaped ravioli. Repeat, making 13 ravioli.
Place ravioli in steamer and steam 40 minutes.
Meanwhile, mix together the yellow split peas, 1/8 teaspoon red pepper flakes, 1 teaspoon coriander, 1/4 teaspoon cumin, chicken bouillon, and 1 1/2 cups of water in a saucepan. Bring to a boil, then simmer over medium-low heat for about 45 minutes, or until it reaches a thick slurry-like consistency.
Meanwhile, in the large skillet, mix remaining beef mixture with 2 tablespoons water, tomato paste, and 1/8 teaspoon red pepper flakes. Simmer over low heat until liquid has evaporated, about 10 minutes.
To serve, spread yogurt on a serving plate. Top with ravioli, and top again with split pea mixture. Finally, top with tomato and beef mixture. Serve immediately.
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 : Brussels Sprouts and Feta Pastry Roll
Ingredients
15 Brussels sprouts, trimmed and cut in half
2 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar, or to taste
1 teaspoon honey, or to taste
1/4 cup olive oil
salt and ground black pepper to taste
1/4 cup chopped fresh basil
1 small white onion, chopped
1/4 cup walnuts
1/4 cup almonds
1 (6 ounce) container sheep-milk feta cheese, crumbled
2 (8 inch) square sheets of frozen puff pastry, thawed
Directions
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Place the Brussels sprouts in a saucepan with about 1 inch of water. Bring to a boil, cover, and simmer over medium-low heat until they are bright green and tender, 5 to 7 minutes. Remove from the heat, drain, and allow to cool.
Mix the lemon juice, balsamic vinegar, honey, olive oil, salt, and black pepper in a bowl; set aside.
Place the cooled Brussels sprouts into the work bowl of a food processor. Add basil, onion, walnuts, and almonds; process until the mixture is finely chopped, about 15 seconds. Remove Brussels sprouts mixture to a bowl, and mix in the feta cheese and lemon juice mixture to form a moist filling.
Lay the 2 sheets of puff pastry out on a work surface. Divide the filling in half, and spoon and pat half the filling on each square. Leave about 3/4 inch of puff pastry bare at one end of the square. Roll each square up into a roll, and pinch the unfilled end of the pastry sheet closed. Place the filled rolls onto the prepared baking sheet, seam sides down.
Bake in the preheated oven until golden brown, about 20 minutes. Serve hot.
15 Brussels sprouts, trimmed and cut in half
2 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar, or to taste
1 teaspoon honey, or to taste
1/4 cup olive oil
salt and ground black pepper to taste
1/4 cup chopped fresh basil
1 small white onion, chopped
1/4 cup walnuts
1/4 cup almonds
1 (6 ounce) container sheep-milk feta cheese, crumbled
2 (8 inch) square sheets of frozen puff pastry, thawed
Directions
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Place the Brussels sprouts in a saucepan with about 1 inch of water. Bring to a boil, cover, and simmer over medium-low heat until they are bright green and tender, 5 to 7 minutes. Remove from the heat, drain, and allow to cool.
Mix the lemon juice, balsamic vinegar, honey, olive oil, salt, and black pepper in a bowl; set aside.
Place the cooled Brussels sprouts into the work bowl of a food processor. Add basil, onion, walnuts, and almonds; process until the mixture is finely chopped, about 15 seconds. Remove Brussels sprouts mixture to a bowl, and mix in the feta cheese and lemon juice mixture to form a moist filling.
Lay the 2 sheets of puff pastry out on a work surface. Divide the filling in half, and spoon and pat half the filling on each square. Leave about 3/4 inch of puff pastry bare at one end of the square. Roll each square up into a roll, and pinch the unfilled end of the pastry sheet closed. Place the filled rolls onto the prepared baking sheet, seam sides down.
Bake in the preheated oven until golden brown, about 20 minutes. Serve hot.
Cooking : Apple Beet Salad
Ingredients
1/3 cup sweet pickle relish
1/4 cup sliced green onions
1/4 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups diced peeled apples
2 cups diced pickled beets
Lettuce Leaves
1 hard-cooked egg, chopped
Directions
In a bowl, combine the first seven ingredients. Gently fold in apples and beets. If desired, serve on a lettuce-lined plate and top with chopped egg.
1/3 cup sweet pickle relish
1/4 cup sliced green onions
1/4 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups diced peeled apples
2 cups diced pickled beets
Lettuce Leaves
1 hard-cooked egg, chopped
Directions
In a bowl, combine the first seven ingredients. Gently fold in apples and beets. If desired, serve on a lettuce-lined plate and top with chopped egg.
Cooking : Banana Nut Muffins
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 egg whites
1 cup mashed bananas
3/4 cup white sugar
3 tablespoons vegetable oil
1 teaspoon lemon zest
1/4 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Spray muffin tins with non-stick cooking spray.
In large bowl, stir together flour, baking powder, soda, and salt.
In a medium bowl, beat egg whites slightly. Stir in bananas, sugar, oil, and lemon peel. Add to flour mixture, stirring just until combined. Stir in walnuts. Fill muffin pan cups 2/3 full.
Bake for about 20 to 25 minutes, or until tops are lightly browned. Remove muffins from pan.
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 egg whites
1 cup mashed bananas
3/4 cup white sugar
3 tablespoons vegetable oil
1 teaspoon lemon zest
1/4 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Spray muffin tins with non-stick cooking spray.
In large bowl, stir together flour, baking powder, soda, and salt.
In a medium bowl, beat egg whites slightly. Stir in bananas, sugar, oil, and lemon peel. Add to flour mixture, stirring just until combined. Stir in walnuts. Fill muffin pan cups 2/3 full.
Bake for about 20 to 25 minutes, or until tops are lightly browned. Remove muffins from pan.
Cooking : Best Spinach Dip Ever
Ingredients
1 cup mayonnaise
1 (16 ounce) container sour cream
1 (1.8 ounce) package dry leek soup mix
1 (4 ounce) can water chestnuts, drained and chopped
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round sourdough bread
Directions
In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.
1 cup mayonnaise
1 (16 ounce) container sour cream
1 (1.8 ounce) package dry leek soup mix
1 (4 ounce) can water chestnuts, drained and chopped
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round sourdough bread
Directions
In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.
Cooking : Amy's Mexican Soup
Ingredients
4 (6 ounce) skinless, boneless chicken breast halves
1 (28 ounce) can whole peeled tomatoes, drained
1 (10 ounce) can diced tomatoes with green chile peppers
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon chopped fresh garlic
1 (32 fluid ounce) container chicken broth
1 (14.5 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can black beans, rinsed and drained
cayenne pepper to taste
chili powder to taste
Cheddar cheese, shredded
sour cream, for topping
Directions
Preheat the oven broiler.
Arrange chicken breasts in a large pan, and broil 15 minutes in the preheated oven. Remove chicken, allow to cool, then shred.
In a food processor or blender, puree the drained whole tomatoes and diced tomatoes.
Heat olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until onion is soft and translucent. Stir in chicken broth and pureed tomatoes. Add shredded chicken, kidney beans, and black beans. Season with cayenne pepper and chili powder. Bring to a boil; then cover, leaving the lid slightly ajar, and simmer 2 hours. Ladle into bowls, and top with cheese and dollops of sour cream.
4 (6 ounce) skinless, boneless chicken breast halves
1 (28 ounce) can whole peeled tomatoes, drained
1 (10 ounce) can diced tomatoes with green chile peppers
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon chopped fresh garlic
1 (32 fluid ounce) container chicken broth
1 (14.5 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can black beans, rinsed and drained
cayenne pepper to taste
chili powder to taste
Cheddar cheese, shredded
sour cream, for topping
Directions
Preheat the oven broiler.
Arrange chicken breasts in a large pan, and broil 15 minutes in the preheated oven. Remove chicken, allow to cool, then shred.
In a food processor or blender, puree the drained whole tomatoes and diced tomatoes.
Heat olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until onion is soft and translucent. Stir in chicken broth and pureed tomatoes. Add shredded chicken, kidney beans, and black beans. Season with cayenne pepper and chili powder. Bring to a boil; then cover, leaving the lid slightly ajar, and simmer 2 hours. Ladle into bowls, and top with cheese and dollops of sour cream.
Cooking : Broccoli-Cauliflower Toss
Ingredients
1 1/2 cups fresh broccoli florets
1/2 cup fresh cauliflowerets
1/2 cup sliced carrots
1/4 cup water
1 cup cubed cooked chicken
6 cherry tomatoes, halved
2/3 cup vegetable oil
1/3 cup red wine vinegar
2 teaspoons honey
1 teaspoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a large covered saucepan, steam broccoli, cauliflower and carrots in water for 2-3 minutes; drain. Place in a bowl; add chicken and tomatoes. Combine dressing ingredients; pour over salad. Cover and chill for at least 4 hours, stirring occasionally. Drain before serving.
1 1/2 cups fresh broccoli florets
1/2 cup fresh cauliflowerets
1/2 cup sliced carrots
1/4 cup water
1 cup cubed cooked chicken
6 cherry tomatoes, halved
2/3 cup vegetable oil
1/3 cup red wine vinegar
2 teaspoons honey
1 teaspoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a large covered saucepan, steam broccoli, cauliflower and carrots in water for 2-3 minutes; drain. Place in a bowl; add chicken and tomatoes. Combine dressing ingredients; pour over salad. Cover and chill for at least 4 hours, stirring occasionally. Drain before serving.
Cooking : Apple-Leek Pork Chops
Ingredients
2 (4 ounce) lean boneless pork loin chops
2 teaspoons canola oil
1 tart green apple, sliced
1 medium leek, white portion only, sliced
1 cup unsweetened apple juice
1/2 teaspoon grated orange peel
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water
2 cups cooked wild rice or long grain rice
Directions
In a nonstick skillet, brown pork chops in oil for 3-4 minutes. Turn chops; add apple and leek. Cook for 3-4 minutes. Add the apple juice, orange peel, rosemary, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
2 (4 ounce) lean boneless pork loin chops
2 teaspoons canola oil
1 tart green apple, sliced
1 medium leek, white portion only, sliced
1 cup unsweetened apple juice
1/2 teaspoon grated orange peel
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water
2 cups cooked wild rice or long grain rice
Directions
In a nonstick skillet, brown pork chops in oil for 3-4 minutes. Turn chops; add apple and leek. Cook for 3-4 minutes. Add the apple juice, orange peel, rosemary, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Cooking : Apricot Danish Coffee Cake
Ingredients
1 (18.25 ounce) package white cake mix
1 1/2 cups sour cream
1 (15 ounce) can apricot halves, drained
1 tablespoon butter
1/2 cup slivered almonds
1 (8 ounce) package cream cheese
2 tablespoons milk
2/3 cup confectioners' sugar
2 teaspoons water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. Set aside 1/2 cup of the dry cake mix.
In a medium bowl, mix together eggs and sour cream. Stir in the package of cake mix. Batter will be lumpy. Spread batter into the prepared pan. Using the back of a spoon, make 15 wells in the batter, 3 rows of 5. In another bowl, beat together the cream cheese and milk until fluffy. Place one tablespoon of the cream cheese mixture into each well. Place 1 apricot half, cut side up, onto each blob of cream cheese.
In a small bowl, combine the 1/2 cup of reserved cake mix with the butter. stir in the butter until the mixture is crumbly. Stir in the slivered almonds, and sprinkle the mixture evenly over the Danish.
Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. To make the glaze, stir together the confectioners' sugar and water until smooth, adding another teaspoon of water if necessary. Drizzle over the Danish when cool.
1 (18.25 ounce) package white cake mix
1 1/2 cups sour cream
1 (15 ounce) can apricot halves, drained
1 tablespoon butter
1/2 cup slivered almonds
1 (8 ounce) package cream cheese
2 tablespoons milk
2/3 cup confectioners' sugar
2 teaspoons water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. Set aside 1/2 cup of the dry cake mix.
In a medium bowl, mix together eggs and sour cream. Stir in the package of cake mix. Batter will be lumpy. Spread batter into the prepared pan. Using the back of a spoon, make 15 wells in the batter, 3 rows of 5. In another bowl, beat together the cream cheese and milk until fluffy. Place one tablespoon of the cream cheese mixture into each well. Place 1 apricot half, cut side up, onto each blob of cream cheese.
In a small bowl, combine the 1/2 cup of reserved cake mix with the butter. stir in the butter until the mixture is crumbly. Stir in the slivered almonds, and sprinkle the mixture evenly over the Danish.
Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. To make the glaze, stir together the confectioners' sugar and water until smooth, adding another teaspoon of water if necessary. Drizzle over the Danish when cool.
Cooking : Buffalo Burgers
Ingredients
1 pound ground beef
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or 25% Less Sodium)
1/2 teaspoon Louisiana-style hot sauce
1/2 cup crumbled blue cheese
4 Pepperidge Farm� Classic Hamburger Buns, split
Lettuce leaves
Red onion slices
Tomato slices
Directions
Shape the beef into 4 (1/2-inch thick) burgers.
Heat the soup and hot sauce in a 1-quart saucepan over medium heat. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Keep warm.
Lightly oil the grill rack and heat the grill to medium. Grill the burgers for 10 minutes for medium or until desired doneness, turning over halfway through cooking. Serve the burgers on rolls with lettuce, onion and tomato if desired. Top with the soup mixture. Sprinkle with the cheese.
1 pound ground beef
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or 25% Less Sodium)
1/2 teaspoon Louisiana-style hot sauce
1/2 cup crumbled blue cheese
4 Pepperidge Farm� Classic Hamburger Buns, split
Lettuce leaves
Red onion slices
Tomato slices
Directions
Shape the beef into 4 (1/2-inch thick) burgers.
Heat the soup and hot sauce in a 1-quart saucepan over medium heat. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Keep warm.
Lightly oil the grill rack and heat the grill to medium. Grill the burgers for 10 minutes for medium or until desired doneness, turning over halfway through cooking. Serve the burgers on rolls with lettuce, onion and tomato if desired. Top with the soup mixture. Sprinkle with the cheese.
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