Ingredients
1 (1 pound) loaf French baguette
2/3 cup mayonnaise
1/3 cup basil pesto
2 cloves garlic, minced
1/2 cup freshly grated Parmesan cheese
salt to taste
Directions
Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.
Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.
Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.
Tuesday, May 17, 2011
Cooking : Bella's Brussels Sprouts with Bacon
Ingredients
1/2 pound bacon, diced
1 tablespoon extra-virgin olive oil
2 teaspoons butter
1/4 onion, diced
2 cloves garlic, minced
salt and black pepper to taste
1/2 cup balsamic vinegar
1 1/2 pounds Brussels sprouts, trimmed and cut in half
2 cups chicken stock
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, but not crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the grease in the skillet. Pour off all but 2 tablespoons of the bacon grease and stir in the olive oil, butter, onion, and garlic. Season with salt and pepper. Cook and stir until the onion softens and the garlic lightly browns, 5 to 7 minutes.
Stir in the balsamic vinegar and bring to a simmer; cook until the liquid has reduced by 1/3. Add the reserved bacon, the halved Brussels sprouts, and the chicken stock. Stir, then bring to a boil over high heat. Reduce heat to medium-low, and simmer until the Brussels sprouts are tender, yet still slightly firm, about 10 minutes.
1/2 pound bacon, diced
1 tablespoon extra-virgin olive oil
2 teaspoons butter
1/4 onion, diced
2 cloves garlic, minced
salt and black pepper to taste
1/2 cup balsamic vinegar
1 1/2 pounds Brussels sprouts, trimmed and cut in half
2 cups chicken stock
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, but not crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the grease in the skillet. Pour off all but 2 tablespoons of the bacon grease and stir in the olive oil, butter, onion, and garlic. Season with salt and pepper. Cook and stir until the onion softens and the garlic lightly browns, 5 to 7 minutes.
Stir in the balsamic vinegar and bring to a simmer; cook until the liquid has reduced by 1/3. Add the reserved bacon, the halved Brussels sprouts, and the chicken stock. Stir, then bring to a boil over high heat. Reduce heat to medium-low, and simmer until the Brussels sprouts are tender, yet still slightly firm, about 10 minutes.
Cooking : Bev's Orange Chicken
Ingredients
1 cup orange juice
1 tablespoon soy sauce
1 (1 ounce) envelope dry onion soup mix
1/2 teaspoon garlic powder, or to taste
8 chicken thighs
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.
Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.
1 cup orange juice
1 tablespoon soy sauce
1 (1 ounce) envelope dry onion soup mix
1/2 teaspoon garlic powder, or to taste
8 chicken thighs
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.
Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.
Cooking : Barbecued Bean Salad
Ingredients
1 pound dry pinto beans, rinsed
1 medium onion, chopped
1 medium green pepper, diced
1 medium sweet red pepper, diced
1 (16 ounce) can whole kernel corn, drained
1/4 cup ketchup
1/4 cup cider vinegar
1/4 cup olive oil
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
5 teaspoons Dijon mustard
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon pepper
Directions
In a large kettle, cover beans with water; bring to a boil. Boil for 2 minutes. Remove from the heat and let stand 1 hour. Drain and rinse beans; return to the kettle. Cover with water again and bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Drain and rinse beans; place in a large bowl and cool to room temperature. Add the onion, peppers and corn; toss. In a saucepan, combine all dressing ingredients; simmer for 10 minutes. Pour over vegetables and mix well. Cover and chill.
1 pound dry pinto beans, rinsed
1 medium onion, chopped
1 medium green pepper, diced
1 medium sweet red pepper, diced
1 (16 ounce) can whole kernel corn, drained
1/4 cup ketchup
1/4 cup cider vinegar
1/4 cup olive oil
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
5 teaspoons Dijon mustard
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon pepper
Directions
In a large kettle, cover beans with water; bring to a boil. Boil for 2 minutes. Remove from the heat and let stand 1 hour. Drain and rinse beans; return to the kettle. Cover with water again and bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Drain and rinse beans; place in a large bowl and cool to room temperature. Add the onion, peppers and corn; toss. In a saucepan, combine all dressing ingredients; simmer for 10 minutes. Pour over vegetables and mix well. Cover and chill.
Cooking : BBQ Chicken Sandwiches
Ingredients
2 (4 pound) whole chickens, cut up
1 1/2 cups ketchup
3/4 cup prepared mustard
5 tablespoons brown sugar
5 tablespoons minced garlic
5 tablespoons honey
1/4 cup steak sauce
4 tablespoons lemon juice
3 tablespoons liquid smoke flavoring
salt and pepper to taste
12 hamburger buns
3 cups prepared coleslaw (optional)
Directions
Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.
2 (4 pound) whole chickens, cut up
1 1/2 cups ketchup
3/4 cup prepared mustard
5 tablespoons brown sugar
5 tablespoons minced garlic
5 tablespoons honey
1/4 cup steak sauce
4 tablespoons lemon juice
3 tablespoons liquid smoke flavoring
salt and pepper to taste
12 hamburger buns
3 cups prepared coleslaw (optional)
Directions
Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.
Cooking : Blueberry Cream Muffins
Ingredients
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes.
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes.
Cooking : Butter Crisps
Ingredients
1 cup butter
1/2 (8 ounce) package cream cheese
1 cup white sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
Directions
Cream together the butter and cream cheese. Gradually add sugar and egg continue beating until blended.
Add flour and baking powder gradually to butter/cream cheese mix. Chill dough 1-2 hours.
Roll out on floured board and cut in desired shapes. Bake approximately 12 minutes or until light brown at 350 degrees F (175 degrees C). Frost with desired frosting.
1 cup butter
1/2 (8 ounce) package cream cheese
1 cup white sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
Directions
Cream together the butter and cream cheese. Gradually add sugar and egg continue beating until blended.
Add flour and baking powder gradually to butter/cream cheese mix. Chill dough 1-2 hours.
Roll out on floured board and cut in desired shapes. Bake approximately 12 minutes or until light brown at 350 degrees F (175 degrees C). Frost with desired frosting.
Cooking : Alison's Gluten Free Bread
Ingredients
1/3 cup egg whites
1 tablespoon apple cider vinegar
1/4 cup canola oil
1/4 cup honey
1 1/2 cups warm skim milk
1 teaspoon salt
1 tablespoon xanthan gum
1/2 cup tapioca flour
1/4 cup garbanzo bean flour
1/4 cup millet flour
1 cup white rice flour
1 cup brown rice flour
1 tablespoon active dry yeast
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
When bread is finished, let cool for 10 to 15 minutes before removing from pan.
1/3 cup egg whites
1 tablespoon apple cider vinegar
1/4 cup canola oil
1/4 cup honey
1 1/2 cups warm skim milk
1 teaspoon salt
1 tablespoon xanthan gum
1/2 cup tapioca flour
1/4 cup garbanzo bean flour
1/4 cup millet flour
1 cup white rice flour
1 cup brown rice flour
1 tablespoon active dry yeast
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
When bread is finished, let cool for 10 to 15 minutes before removing from pan.
Cooking : Berries 'n' Cream Dessert
Ingredients
3/4 cup sour cream
1/3 cup packed brown sugar
1 cup vanilla ice cream
3/4 cup whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
3 cups fresh raspberries
Directions
In a bowl, whisk the sour cream and brown sugar. Stir in ice cream. Refrigerate. In a chilled mixing bowl, beat whipping cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form and sugar is dissolved. Fold in sour cream mixture and berries. Pour into serving dishes. Serve immediately or refrigerate.
3/4 cup sour cream
1/3 cup packed brown sugar
1 cup vanilla ice cream
3/4 cup whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
3 cups fresh raspberries
Directions
In a bowl, whisk the sour cream and brown sugar. Stir in ice cream. Refrigerate. In a chilled mixing bowl, beat whipping cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form and sugar is dissolved. Fold in sour cream mixture and berries. Pour into serving dishes. Serve immediately or refrigerate.
Cooking : Baked Potato Salad II
Ingredients
1/2 pound bacon
1/4 cup chopped onion
1 cup mayonnaise
1 pound processed American cheese, cubed
salt and pepper to taste
1/2 cup pitted and sliced green olives
Directions
Preheat oven to 350 degrees F (175 degrees C).
Add whole potatoes to large pot of boiling, salted water. Boil for 20 minutes, or until tender. Remove potatoes from the water and set aside to cool.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Peel and cube cooled potatoes, and transfer to a large bowl. Add onion, mayonnaise, cheese, salt and pepper, and mix together with the potatoes.
Place mixture in a lightly oiled 9x11 inch baking dish. Top with the crumbled bacon and the olives. Bake uncovered for 40 minutes.
1/2 pound bacon
1/4 cup chopped onion
1 cup mayonnaise
1 pound processed American cheese, cubed
salt and pepper to taste
1/2 cup pitted and sliced green olives
Directions
Preheat oven to 350 degrees F (175 degrees C).
Add whole potatoes to large pot of boiling, salted water. Boil for 20 minutes, or until tender. Remove potatoes from the water and set aside to cool.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Peel and cube cooled potatoes, and transfer to a large bowl. Add onion, mayonnaise, cheese, salt and pepper, and mix together with the potatoes.
Place mixture in a lightly oiled 9x11 inch baking dish. Top with the crumbled bacon and the olives. Bake uncovered for 40 minutes.
Cooking : Apple and Prosciutto Stuffed Chicken Breast
Ingredients
1/2 cup finely chopped apple
1/8 teaspoon apple pie spice
4 skinless, boneless chicken breast halves
4 thin slices prosciutto
1/2 teaspoon apple pie spice
1 tablespoon butter
1 tablespoon all-purpose flour
2/3 cup milk
1 dash ground black pepper
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish; set aside.
Combine chopped apple and the 1/8 teaspoon apple pie spice in a small bowl; set aside.
Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch. Place one slice of prosciutto on each chicken breast. Place 1/4 of the apple mixture on each chicken breast. Roll up each breast and secure with a toothpick. Sprinkle the 1/2 teaspoon apple pie spice all over outside of chicken breasts and place into the prepared baking dish.
Bake the chicken breasts, uncovered, in the preheated oven until no longer pink in the center and the juices run clear, about for 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
When chicken is almost done, melt butter in a small saucepan over medium heat. Whisk in flour to make a smooth paste. Whisk in milk and pepper; bring to a boil. Cook and stir until thickened and bubbly, about 5 minutes. Serve sauce over chicken.
1/2 cup finely chopped apple
1/8 teaspoon apple pie spice
4 skinless, boneless chicken breast halves
4 thin slices prosciutto
1/2 teaspoon apple pie spice
1 tablespoon butter
1 tablespoon all-purpose flour
2/3 cup milk
1 dash ground black pepper
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish; set aside.
Combine chopped apple and the 1/8 teaspoon apple pie spice in a small bowl; set aside.
Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch. Place one slice of prosciutto on each chicken breast. Place 1/4 of the apple mixture on each chicken breast. Roll up each breast and secure with a toothpick. Sprinkle the 1/2 teaspoon apple pie spice all over outside of chicken breasts and place into the prepared baking dish.
Bake the chicken breasts, uncovered, in the preheated oven until no longer pink in the center and the juices run clear, about for 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
When chicken is almost done, melt butter in a small saucepan over medium heat. Whisk in flour to make a smooth paste. Whisk in milk and pepper; bring to a boil. Cook and stir until thickened and bubbly, about 5 minutes. Serve sauce over chicken.
Cooking : Apple Breakfast Bread
Ingredients
1/2 cup butter
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 apples - peeled, cored and chopped
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
In a bowl, mix the butter and sugar until smooth and creamy. Beat in the eggs.
In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and cloves. Mix into the butter mixture until moistened. Fold in the apples. Transfer to the prepared loaf pan.
Bake 1 hour in the preheated oven, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.
1/2 cup butter
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 apples - peeled, cored and chopped
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
In a bowl, mix the butter and sugar until smooth and creamy. Beat in the eggs.
In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and cloves. Mix into the butter mixture until moistened. Fold in the apples. Transfer to the prepared loaf pan.
Bake 1 hour in the preheated oven, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.
Cooking : Baked Beans, Texas Ranger
Ingredients
1 (28 ounce) can baked beans with pork
1 medium onion, diced
1 medium bell pepper, diced
4 links spicy pork sausage, cut into chunks
2 tablespoons chili powder
3 tablespoons Worcestershire sauce
4 tablespoons vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1 teaspoon garlic powder
salt to taste
1 dash cayenne pepper (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired.
Cover and bake for one hour in the preheated oven.
1 (28 ounce) can baked beans with pork
1 medium onion, diced
1 medium bell pepper, diced
4 links spicy pork sausage, cut into chunks
2 tablespoons chili powder
3 tablespoons Worcestershire sauce
4 tablespoons vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1 teaspoon garlic powder
salt to taste
1 dash cayenne pepper (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired.
Cover and bake for one hour in the preheated oven.
Cooking : Best Cherry Pie
Ingredients
1 recipe pastry for a 9 inch double crust pie
1 (20 ounce) can pitted sour cherries
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons butter
1/4 teaspoon almond extract
1/4 teaspoon red food coloring (optional)
1 egg yolk
Directions
Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.
1 recipe pastry for a 9 inch double crust pie
1 (20 ounce) can pitted sour cherries
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons butter
1/4 teaspoon almond extract
1/4 teaspoon red food coloring (optional)
1 egg yolk
Directions
Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.
Cooking : Black Bean Poppers
Ingredients
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 green bell pepper, finely chopped (optional)
1 (15 ounce) can black beans, rinsed and drained
2 roma (plum) tomatoes, diced
2 jalapeno peppers, minced
1 (16 ounce) package wonton wrappers
1 quart vegetable oil for frying
Directions
Heat the olive oil in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the bell pepper and black beans, bring to a simmer, then stir in the tomato and jalapeno peppers. Cook and stir until the tomatoes are hot and beginning to soften.
To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Fry the poppers a few at a time until golden brown, 1 to 2 minutes. Drain on a paper towel-lined plate, and serve within 15 minutes.
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 green bell pepper, finely chopped (optional)
1 (15 ounce) can black beans, rinsed and drained
2 roma (plum) tomatoes, diced
2 jalapeno peppers, minced
1 (16 ounce) package wonton wrappers
1 quart vegetable oil for frying
Directions
Heat the olive oil in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the bell pepper and black beans, bring to a simmer, then stir in the tomato and jalapeno peppers. Cook and stir until the tomatoes are hot and beginning to soften.
To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Fry the poppers a few at a time until golden brown, 1 to 2 minutes. Drain on a paper towel-lined plate, and serve within 15 minutes.
Cooking : Bulgogi (Korean BBQ)
Ingredients
1 cup soy sauce
1/2 cup pear juice or white wine
3 tablespoons white sugar
2 tablespoons chopped garlic
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 tablespoon ground black pepper
1 teaspoon monosodium glutamate
1 (2 pound) beef rump roast, sliced into thin strips
1 onion, cut into thin strips
Directions
In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.
Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
1 cup soy sauce
1/2 cup pear juice or white wine
3 tablespoons white sugar
2 tablespoons chopped garlic
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 tablespoon ground black pepper
1 teaspoon monosodium glutamate
1 (2 pound) beef rump roast, sliced into thin strips
1 onion, cut into thin strips
Directions
In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.
Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
Cooking : Avocado Dressing I
Ingredients
1 avocado - peeled, pitted and diced
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/2 cup cottage cheese
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon onion salt
1/2 teaspoon garlic powder
salt and pepper to taste
Directions
In a blender or food processor, place the avocado, sour cream, blue cheese, cottage cheese, lemon juice, Worcestershire sauce, onion salt, garlic powder, salt, and pepper. Blend until smooth. Cover, and refrigerate 30 minutes, until chilled.
1 avocado - peeled, pitted and diced
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/2 cup cottage cheese
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon onion salt
1/2 teaspoon garlic powder
salt and pepper to taste
Directions
In a blender or food processor, place the avocado, sour cream, blue cheese, cottage cheese, lemon juice, Worcestershire sauce, onion salt, garlic powder, salt, and pepper. Blend until smooth. Cover, and refrigerate 30 minutes, until chilled.
Cooking : Beverage Cubes
Ingredients
2 cups brewed black tea, cold
Directions
Pour the cold tea into an ice cube tray and freeze. Pop out a few whenever you're ready for a tall cool drink.
2 cups brewed black tea, cold
Directions
Pour the cold tea into an ice cube tray and freeze. Pop out a few whenever you're ready for a tall cool drink.
Cooking : Angel's Chunky Chicken Salad
Ingredients
1 cooked, boneless chicken breast half, chopped
2 stalks celery, chopped
3 tablespoons mayonnaise
1/2 onion, finely diced
2 dill pickles, chopped
1/4 teaspoon garlic powder
salt and pepper to taste
Directions
Combine the chicken, celery, mayonnaise, onion and pickle; mix well.
Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.
1 cooked, boneless chicken breast half, chopped
2 stalks celery, chopped
3 tablespoons mayonnaise
1/2 onion, finely diced
2 dill pickles, chopped
1/4 teaspoon garlic powder
salt and pepper to taste
Directions
Combine the chicken, celery, mayonnaise, onion and pickle; mix well.
Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.
Cooking : Brandon's Squash Surprise
Ingredients
2 medium delicata squash, halved and seeded
2 tablespoons honey
1 tablespoon dark brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon allspice
Directions
Place squash in a large saucepan with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain, and cool slightly. When cool enough, remove the skin.
Transfer squash to a medium bowl. Mix in the honey, dark brown sugar, cinnamon, and allspice. Mash together thoroughly, and serve warm.
2 medium delicata squash, halved and seeded
2 tablespoons honey
1 tablespoon dark brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon allspice
Directions
Place squash in a large saucepan with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain, and cool slightly. When cool enough, remove the skin.
Transfer squash to a medium bowl. Mix in the honey, dark brown sugar, cinnamon, and allspice. Mash together thoroughly, and serve warm.
Cooking : Beef and Barley Soup IV
Ingredients
1 pound cubed beef stew meat
1 beef soup bone
1/4 cup barley
3 carrots, peeled
1 onion, peeled and left whole
3 stalks celery
salt to taste
Directions
In a 6 quart soup pot, combine stew meat, soup bone, barley and carrots. Cover with water to within 2 inches of top of pot. Bring to a boil, then reduce heat and simmer 1 hour.
Place onion and celery in pot and continue to simmer 2 hours more.
Remove onion, carrots, bone and celery. Season with salt and serve.
1 pound cubed beef stew meat
1 beef soup bone
1/4 cup barley
3 carrots, peeled
1 onion, peeled and left whole
3 stalks celery
salt to taste
Directions
In a 6 quart soup pot, combine stew meat, soup bone, barley and carrots. Cover with water to within 2 inches of top of pot. Bring to a boil, then reduce heat and simmer 1 hour.
Place onion and celery in pot and continue to simmer 2 hours more.
Remove onion, carrots, bone and celery. Season with salt and serve.
Cooking : Apple Citrus Pie
Ingredients
1 double crust ready-to-use pie crust (such as Pillsbury�)
3 cups water
1 cup honey
5 seedless oranges, thinly sliced
1/2 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
4 Macintosh apples - peeled, cored, and thinly sliced
3 tablespoons melted butter, divided
2 tablespoons confectioners' sugar
Directions
Line a 9 inch pie pan with one of the pie crusts, and chill at least 20 minutes before baking to prevent shrinkage. Preheat oven to 400 degrees F (205 degrees C). Line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights and bake until the crust has set, about 5 minutes more. Let cool.
Bring the water and honey to a boil in a saucepan over high heat. Stir in the orange slices, then reduce heat to medium-low. Cover and simmer 30 minutes, then drain, reserving the orange slices. Combine the brown sugar, cinnamon, and ginger in a mixing bowl. Toss the apples with the sugar mixture; set aside.
Spread 1/3 of the orange slices into the bottom of the pie crust, then top with 1/3 of the sweetened apples. Form 4 more layers with the apples and oranges, then place the second pie crust on top of the pie. Crimp the edges, then cut 3 slits into the top of the pie. Brush the crust with half of the melted butter.
Bake in the preheated oven until the top crust is flaky and golden, about 1 hour. Remove the pie from the oven, and brush with the remaining butter; sprinkle with confectioners' sugar.
1 double crust ready-to-use pie crust (such as Pillsbury�)
3 cups water
1 cup honey
5 seedless oranges, thinly sliced
1/2 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
4 Macintosh apples - peeled, cored, and thinly sliced
3 tablespoons melted butter, divided
2 tablespoons confectioners' sugar
Directions
Line a 9 inch pie pan with one of the pie crusts, and chill at least 20 minutes before baking to prevent shrinkage. Preheat oven to 400 degrees F (205 degrees C). Line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights and bake until the crust has set, about 5 minutes more. Let cool.
Bring the water and honey to a boil in a saucepan over high heat. Stir in the orange slices, then reduce heat to medium-low. Cover and simmer 30 minutes, then drain, reserving the orange slices. Combine the brown sugar, cinnamon, and ginger in a mixing bowl. Toss the apples with the sugar mixture; set aside.
Spread 1/3 of the orange slices into the bottom of the pie crust, then top with 1/3 of the sweetened apples. Form 4 more layers with the apples and oranges, then place the second pie crust on top of the pie. Crimp the edges, then cut 3 slits into the top of the pie. Brush the crust with half of the melted butter.
Bake in the preheated oven until the top crust is flaky and golden, about 1 hour. Remove the pie from the oven, and brush with the remaining butter; sprinkle with confectioners' sugar.
Cooking : Applesauce Doughnuts
Ingredients
2 quarts oil for deep frying
3/4 cup white sugar
2 tablespoons butter, softened
3/4 cup applesauce
4 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground mace
1/2 teaspoon ground cinnamon
1/2 cup buttermilk
1/4 cup confectioners' sugar for dusting
Directions
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
In a large bowl, beat together white sugar, butter, eggs and applesauce. In a separate bowl, stir together flour baking powder, salt, baking soda, mace and cinnamon. Stir flour mixture into the egg mixture alternately with the buttermilk. Mix until a stiff dough is formed.
Turn dough out onto a lightly floured surface. Roll into a 3/4 to 1 inch thick sheet. Make sure to roll the dough to an even thickness. Cut out doughnuts with a doughnut cutter.
Carefully slide doughnuts into hot oil. Turn doughnuts as soon as they rise to the surface. Fry until golden brown on both sides. Drain on paper towels and dust with confectioners' sugar. Serve hot.
2 quarts oil for deep frying
3/4 cup white sugar
2 tablespoons butter, softened
3/4 cup applesauce
4 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground mace
1/2 teaspoon ground cinnamon
1/2 cup buttermilk
1/4 cup confectioners' sugar for dusting
Directions
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
In a large bowl, beat together white sugar, butter, eggs and applesauce. In a separate bowl, stir together flour baking powder, salt, baking soda, mace and cinnamon. Stir flour mixture into the egg mixture alternately with the buttermilk. Mix until a stiff dough is formed.
Turn dough out onto a lightly floured surface. Roll into a 3/4 to 1 inch thick sheet. Make sure to roll the dough to an even thickness. Cut out doughnuts with a doughnut cutter.
Carefully slide doughnuts into hot oil. Turn doughnuts as soon as they rise to the surface. Fry until golden brown on both sides. Drain on paper towels and dust with confectioners' sugar. Serve hot.
Cooking : 30-Minute Minestrone
Ingredients
2 medium carrots, chopped
1 cup chopped cabbage
1 celery rib, thinly sliced
1 small onion, chopped
1 garlic clove, minced
2 teaspoons vegetable oil
3 cups water
1 (14.5 ounce) can Italian stewed or diced tomatoes, undrained
3 beef bouillon cubes
1 cup torn fresh spinach
2/3 cup cooked elbow macaroni
1/4 teaspoon pepper
Directions
In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender. Stir in spinach, macaroni and pepper; heat through.
2 medium carrots, chopped
1 cup chopped cabbage
1 celery rib, thinly sliced
1 small onion, chopped
1 garlic clove, minced
2 teaspoons vegetable oil
3 cups water
1 (14.5 ounce) can Italian stewed or diced tomatoes, undrained
3 beef bouillon cubes
1 cup torn fresh spinach
2/3 cup cooked elbow macaroni
1/4 teaspoon pepper
Directions
In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender. Stir in spinach, macaroni and pepper; heat through.
Cooking : Blended Fruit Chiller
Ingredients
3 cups fat-free plain yogurt
1 cup unsweetened pineapple juice, chilled
1 cup fresh or frozen unsweetened strawberries
1 medium ripe banana, sliced
1/2 cup fresh or canned unsweetened pineapple chunks
3 tablespoons honey
1 teaspoon vanilla extract
Directions
Place half of each ingredient in a blender; cover and process until blended. Repeat.
3 cups fat-free plain yogurt
1 cup unsweetened pineapple juice, chilled
1 cup fresh or frozen unsweetened strawberries
1 medium ripe banana, sliced
1/2 cup fresh or canned unsweetened pineapple chunks
3 tablespoons honey
1 teaspoon vanilla extract
Directions
Place half of each ingredient in a blender; cover and process until blended. Repeat.
Cooking : Bond's Vesper
Ingredients
1/4 cup gin
1 fluid ounce Russian vodka
1 tablespoon Lillet blanc
1 lemon twist
Directions
Pour gin, vodka, and Lillet over ice. Shake or stir (remember, Bond doesn't give a damn anymore!), then strain into a martini glass. Garnish with lemon twist. Enjoy, preferably while dressed in a tux and betting the Crown Jewels at the poker table.
1/4 cup gin
1 fluid ounce Russian vodka
1 tablespoon Lillet blanc
1 lemon twist
Directions
Pour gin, vodka, and Lillet over ice. Shake or stir (remember, Bond doesn't give a damn anymore!), then strain into a martini glass. Garnish with lemon twist. Enjoy, preferably while dressed in a tux and betting the Crown Jewels at the poker table.
Cooking : BBQ Miso Chicken
Ingredients
1 cup miso paste
1 cup low sodium soy sauce
1 cup white sugar
2 teaspoons sesame oil
1/8 teaspoon cayenne pepper
2 1/2 pounds skinless, boneless chicken breast halves
Directions
In a large bowl, combine the miso paste, beer, soy sauce, sugar, sesame oil, and cayenne pepper. Stir until the miso and sugar are completely dissolved. Set aside 1/2 cup of the sauce for basting during grilling. Submerge the chicken in the remaining marinade, cover bowl, and refrigerate for at least 2 hours.
Preheat grill for medium-high heat.
Lightly oil the grill grate. Remove the chicken from the marinade, and discard marinade. Grill chicken for 6 to 8 minutes per side, basting during the last few minutes with the reserved sauce. The chicken is done when it's juices run clear.
1 cup miso paste
1 cup low sodium soy sauce
1 cup white sugar
2 teaspoons sesame oil
1/8 teaspoon cayenne pepper
2 1/2 pounds skinless, boneless chicken breast halves
Directions
In a large bowl, combine the miso paste, beer, soy sauce, sugar, sesame oil, and cayenne pepper. Stir until the miso and sugar are completely dissolved. Set aside 1/2 cup of the sauce for basting during grilling. Submerge the chicken in the remaining marinade, cover bowl, and refrigerate for at least 2 hours.
Preheat grill for medium-high heat.
Lightly oil the grill grate. Remove the chicken from the marinade, and discard marinade. Grill chicken for 6 to 8 minutes per side, basting during the last few minutes with the reserved sauce. The chicken is done when it's juices run clear.
Cooking : Barbecued Shrimp
Ingredients
2 cups butter
2 cups olive oil
3/4 cup Worcestershire sauce
6 tablespoons ground black pepper
4 lemons, sliced
1/2 teaspoon hot pepper sauce
1 teaspoon Italian seasoning
3 cloves garlic, minced
1 teaspoon paprika
4 teaspoons salt
8 pounds large shrimp - peeled and deveined
Directions
Preheat oven to 450 degrees F (230 degrees C).
Heat butter and oil in a large saucepan. Add Worcestershire sauce, black pepper, lemons, hot sauce, Italian seasoning, garlic, paprika and salt to the saucepan. Mix well and simmer 5 to 7 minutes.
Divide shrimp between two Dutch ovens. Pour 1/2 of the sauce into one Dutch oven and 1/2 of the sauce into the other. Heat the sauce in both Dutch ovens to a simmer and cook the shrimp for 6 to 8 minutes; until the shrimp begin to turn pink.
When the shrimp have begun to turn pink pour the shrimp and sauce from both Dutch ovens into a large baking pan (or two pans depending on how much sauce you have). Bake the shrimp for 10 minutes, stirring once.
2 cups butter
2 cups olive oil
3/4 cup Worcestershire sauce
6 tablespoons ground black pepper
4 lemons, sliced
1/2 teaspoon hot pepper sauce
1 teaspoon Italian seasoning
3 cloves garlic, minced
1 teaspoon paprika
4 teaspoons salt
8 pounds large shrimp - peeled and deveined
Directions
Preheat oven to 450 degrees F (230 degrees C).
Heat butter and oil in a large saucepan. Add Worcestershire sauce, black pepper, lemons, hot sauce, Italian seasoning, garlic, paprika and salt to the saucepan. Mix well and simmer 5 to 7 minutes.
Divide shrimp between two Dutch ovens. Pour 1/2 of the sauce into one Dutch oven and 1/2 of the sauce into the other. Heat the sauce in both Dutch ovens to a simmer and cook the shrimp for 6 to 8 minutes; until the shrimp begin to turn pink.
When the shrimp have begun to turn pink pour the shrimp and sauce from both Dutch ovens into a large baking pan (or two pans depending on how much sauce you have). Bake the shrimp for 10 minutes, stirring once.
Cooking : Banana Oatmeal Bread
Ingredients
1/2 cup shortening
1 cup white sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup quick cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups mashed bananas
1/4 cup milk
1/2 cup chopped raisins (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan and set aside.
Cream together the shortening and sugar. Add eggs and vanilla, beat until fluffy.
Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended.
Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.
1/2 cup shortening
1 cup white sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup quick cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups mashed bananas
1/4 cup milk
1/2 cup chopped raisins (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan and set aside.
Cream together the shortening and sugar. Add eggs and vanilla, beat until fluffy.
Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended.
Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.
Cooking : Blueberry Waffles with Fast Blueberry Sauce
Ingredients
3 egg yolks, beaten
1 2/3 cups milk
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup melted butter
3 egg whites, stiffly beaten
2/3 cup blueberries
1 1/2 cups blueberries
3 tablespoons honey
1/2 cup orange juice
1 tablespoon cornstarch
Directions
In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder and salt. Stir in butter, and set mixture aside for about 30 minutes.
Preheat a lightly greased waffle iron.
Fold egg whites and 2/3 cup blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown.
To prepare the sauce, in a medium saucepan over medium heat, mix 1 1/2 cups blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over waffles.
3 egg yolks, beaten
1 2/3 cups milk
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup melted butter
3 egg whites, stiffly beaten
2/3 cup blueberries
1 1/2 cups blueberries
3 tablespoons honey
1/2 cup orange juice
1 tablespoon cornstarch
Directions
In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder and salt. Stir in butter, and set mixture aside for about 30 minutes.
Preheat a lightly greased waffle iron.
Fold egg whites and 2/3 cup blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown.
To prepare the sauce, in a medium saucepan over medium heat, mix 1 1/2 cups blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over waffles.
Cooking : Apricot Granola Treats
Ingredients
CRISCO� Butter Flavor No-Stick Cooking Spray
1 cup SMUCKER'S� Low Sugar Apricot Preserves
1/2 teaspoon salt
2 cups low fat reduced sugar granola with raisins cereal
1/4 cup toasted wheat germ
1/4 cup sunflower kernels
Directions
Preheat oven to 350 degrees F. Coat 2 cookie sheets generously with no-stick spray.
Stir together the apricot preserves and salt in a medium bowl. Add the rest of the ingredients, stirring to combine. Press about a tablespoon of the mixture into the bowl of spoon to form a rounded shape. Place the treats on the prepared cookie sheet about an inch apart.
Bake 14 to 16 minutes or until lightly browned on the bottom. Cool treats on cookie sheets.
CRISCO� Butter Flavor No-Stick Cooking Spray
1 cup SMUCKER'S� Low Sugar Apricot Preserves
1/2 teaspoon salt
2 cups low fat reduced sugar granola with raisins cereal
1/4 cup toasted wheat germ
1/4 cup sunflower kernels
Directions
Preheat oven to 350 degrees F. Coat 2 cookie sheets generously with no-stick spray.
Stir together the apricot preserves and salt in a medium bowl. Add the rest of the ingredients, stirring to combine. Press about a tablespoon of the mixture into the bowl of spoon to form a rounded shape. Place the treats on the prepared cookie sheet about an inch apart.
Bake 14 to 16 minutes or until lightly browned on the bottom. Cool treats on cookie sheets.
Cooking : Bacon Roll Ups I
Ingredients
1 (1 pound) loaf sandwich bread
2 (8 ounce) packages cream cheese, softened
1 teaspoon garlic powder
1 teaspoon dried parsley
1 pound bacon, cut in half
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Cut the crusts off of the bread slices, then cut each piece of bread into three equal rectangles.
In a small bowl, combine cream cheese, garlic powder, and parsley. Spread a layer of the cream cheese mixture on each bread rectangle, and roll it up. Wrap a slice of bacon around each of the bread rolls and secure them with toothpicks. Arrange the roll ups on the prepared baking sheet.
Bake until the bacon is crisp, approximately 10 minutes.
1 (1 pound) loaf sandwich bread
2 (8 ounce) packages cream cheese, softened
1 teaspoon garlic powder
1 teaspoon dried parsley
1 pound bacon, cut in half
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Cut the crusts off of the bread slices, then cut each piece of bread into three equal rectangles.
In a small bowl, combine cream cheese, garlic powder, and parsley. Spread a layer of the cream cheese mixture on each bread rectangle, and roll it up. Wrap a slice of bacon around each of the bread rolls and secure them with toothpicks. Arrange the roll ups on the prepared baking sheet.
Bake until the bacon is crisp, approximately 10 minutes.
Cooking : Angel Hair Pasta with Pignoli
Ingredients
3/4 cup pine nuts
1/2 cup clarified butter
1 1/4 cups heavy whipping cream
2 1/3 tablespoons butter
1 pinch ground nutmeg
salt to taste
1 pinch freshly ground white pepper
1 (8 ounce) package angel hair pasta
Directions
Toast pignoli nuts slowly in a skillet, watching carefully not to burn. Remove from skillet when nuts are tan in color.
Cook noodles in boiling salted water until al dente. Drain.
Combine heavy cream, clarified butter, 2 1/3 tablespoons butter or margarine, nutmeg, and salt and pepper in a saucepan; heat thoroughly. Add noodles to the heated sauce. Let sauce reduce to a creamy consistency. Top with nuts, and serve.
3/4 cup pine nuts
1/2 cup clarified butter
1 1/4 cups heavy whipping cream
2 1/3 tablespoons butter
1 pinch ground nutmeg
salt to taste
1 pinch freshly ground white pepper
1 (8 ounce) package angel hair pasta
Directions
Toast pignoli nuts slowly in a skillet, watching carefully not to burn. Remove from skillet when nuts are tan in color.
Cook noodles in boiling salted water until al dente. Drain.
Combine heavy cream, clarified butter, 2 1/3 tablespoons butter or margarine, nutmeg, and salt and pepper in a saucepan; heat thoroughly. Add noodles to the heated sauce. Let sauce reduce to a creamy consistency. Top with nuts, and serve.
Cooking : Apple and Onion Beef Pot Roast
Ingredients
1 (3 pound) boneless beef sirloin tip roast, cut in half
1 cup water
1 teaspoon seasoned salt
1/2 teaspoon reduced sodium soy sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 large tart apple, quartered
1 large onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water
1/8 teaspoon browning sauce
Directions
In a large nonstick skillet coated with nonstick cooking spray, brown roast on all sides. Transfer to a 5-qt. slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5-6 hours or until the meat is tender.
Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over beef and onion.
1 (3 pound) boneless beef sirloin tip roast, cut in half
1 cup water
1 teaspoon seasoned salt
1/2 teaspoon reduced sodium soy sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 large tart apple, quartered
1 large onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water
1/8 teaspoon browning sauce
Directions
In a large nonstick skillet coated with nonstick cooking spray, brown roast on all sides. Transfer to a 5-qt. slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5-6 hours or until the meat is tender.
Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over beef and onion.
Cooking : Belgian Iron Cookies
Ingredients
5 pounds all-purpose flour
4 1/2 cups brown sugar
2 cups butter
1 teaspoon vanilla extract
1 teaspoon salt
2 tablespoons whiskey
Directions
Cream butter and brown sugar. Add eggs, vanilla, salt, and liquor (if desired). Blend in.
Now it gets to be fun. You have to work in all five pounds of flour little by little by hand. It will work in but it takes a while. You'll wind up with a BIG mixing bowl of dough.
Refrigerate dough overnight.
Have plenty of people to help with the cooking. Lightly grease and heat the empty cookie iron over a gas burner. Start with a tablespoon and a half of dough rolled into a little "cigar" shape and vary amount to fit the size of your cookie iron. It takes from one to one and a half minutes to cook each cookie - it's a trial and error process at first till you get a handle on the temperature of the gas burner and the heat retaining capabilities of your iron. A properly cooked cookie will be golden and after cooled, crisp.
This a family holiday tradition for us and we spend a whole day cooking cookies with lots of testing to make sure they're as good as last year's. The cast iron cookie irons work best, but I have seen people make them with the aluminum pizelle "irons". Ask for a krumkokie (croom cockie) iron at a gourmet cooking shop. We put them in tins and store till next Christmas, eating last year's cookies.
5 pounds all-purpose flour
4 1/2 cups brown sugar
2 cups butter
1 teaspoon vanilla extract
1 teaspoon salt
2 tablespoons whiskey
Directions
Cream butter and brown sugar. Add eggs, vanilla, salt, and liquor (if desired). Blend in.
Now it gets to be fun. You have to work in all five pounds of flour little by little by hand. It will work in but it takes a while. You'll wind up with a BIG mixing bowl of dough.
Refrigerate dough overnight.
Have plenty of people to help with the cooking. Lightly grease and heat the empty cookie iron over a gas burner. Start with a tablespoon and a half of dough rolled into a little "cigar" shape and vary amount to fit the size of your cookie iron. It takes from one to one and a half minutes to cook each cookie - it's a trial and error process at first till you get a handle on the temperature of the gas burner and the heat retaining capabilities of your iron. A properly cooked cookie will be golden and after cooled, crisp.
This a family holiday tradition for us and we spend a whole day cooking cookies with lots of testing to make sure they're as good as last year's. The cast iron cookie irons work best, but I have seen people make them with the aluminum pizelle "irons". Ask for a krumkokie (croom cockie) iron at a gourmet cooking shop. We put them in tins and store till next Christmas, eating last year's cookies.
Cooking : Absolutely The Best Shrimp Scampi
Ingredients
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 1/2 pounds fresh shrimp, shelled and deveined without tails
1/2 cup olive oil
4 cloves garlic, minced
1 shallot, chopped
1/2 cup fresh parsley, minced
1/2 teaspoon dried oregano, crushed
2 tablespoons white wine
2 tablespoons brandy
Directions
In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.
Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
Place the serving dish of shrimp in a preheated broiler for about 2 minutes.
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 1/2 pounds fresh shrimp, shelled and deveined without tails
1/2 cup olive oil
4 cloves garlic, minced
1 shallot, chopped
1/2 cup fresh parsley, minced
1/2 teaspoon dried oregano, crushed
2 tablespoons white wine
2 tablespoons brandy
Directions
In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.
Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
Place the serving dish of shrimp in a preheated broiler for about 2 minutes.
Cooking : Bacon-Mustard Salad Dressing
Ingredients
1 bacon, diced
6 tablespoons orange juice
1/2 cup fat-free sour cream
3 tablespoons finely chopped green onions (white portion only)
1 tablespoon Dijon mustard
1 garlic clove, minced
2 teaspoons brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
In a nonstick skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to drain on paper towels. Add orange juice to the drippings; stir to loosen browned bits from pan. Place the remaining ingredients in a blender or food processor; add orange juice mixture and bacon. Cover and process until smooth. Store in the refrigerator.
1 bacon, diced
6 tablespoons orange juice
1/2 cup fat-free sour cream
3 tablespoons finely chopped green onions (white portion only)
1 tablespoon Dijon mustard
1 garlic clove, minced
2 teaspoons brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
In a nonstick skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to drain on paper towels. Add orange juice to the drippings; stir to loosen browned bits from pan. Place the remaining ingredients in a blender or food processor; add orange juice mixture and bacon. Cover and process until smooth. Store in the refrigerator.
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