Ingredients
4 pounds pork spareribs
1 cup brown sugar
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup rum
1/2 cup chile sauce
2 cloves garlic, crushed
1 teaspoon dry mustard
1 dash ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
Preheat grill for medium heat. Position grate four inches above heat source.
Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.
Thursday, May 19, 2011
Cooking : Almond Wild Rice
Ingredients
5 1/2 cups chicken broth, divided
1 cup golden raisins
6 tablespoons butter or margarine, divided
1 cup uncooked wild rice
1 cup uncooked brown rice
1 cup slivered almonds
1/2 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender (drain if necessary).
Meanwhile, in another saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender (drain if necessary).
In a skillet, saute the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper.
5 1/2 cups chicken broth, divided
1 cup golden raisins
6 tablespoons butter or margarine, divided
1 cup uncooked wild rice
1 cup uncooked brown rice
1 cup slivered almonds
1/2 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender (drain if necessary).
Meanwhile, in another saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender (drain if necessary).
In a skillet, saute the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper.
Cooking : Black Bean Chili
Ingredients
2 cups chopped sweet onions
2 tablespoons canola oil
1/2 pound fresh mushrooms, sliced
1 large green pepper, chopped
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
3 garlic cloves, minced
2 (15 ounce) cans black beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons ground cumin
1 dash hot pepper sauce
Directions
In a Dutch oven or soup kettle, saute onions in oil for 5 minutes. Add mushrooms, peppers and garlic; saute for 5-6 minutes or until vegetables are tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through.
2 cups chopped sweet onions
2 tablespoons canola oil
1/2 pound fresh mushrooms, sliced
1 large green pepper, chopped
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
3 garlic cloves, minced
2 (15 ounce) cans black beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons ground cumin
1 dash hot pepper sauce
Directions
In a Dutch oven or soup kettle, saute onions in oil for 5 minutes. Add mushrooms, peppers and garlic; saute for 5-6 minutes or until vegetables are tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through.
Cooking : Beef Shish Kabobs
Ingredients
1 cup soy sauce
1/2 cup red wine vinegar or cider vinegar
1/2 cup water
1/2 cup vegetable oil
1 teaspoon dried oregano
1/2 teaspoon onion powder
1 clove garlic, minced
1 pound beef stew meat, cut into 1 1/2 inch pieces
1 pound sliced bacon, cut in half
1 (8 ounce) can sliced water chestnuts, drained
1 (8 ounce) can pineapple chunks, drained
Directions
In a large resealable plastic bag, combine the first seven ingredients; mix well. Remove 1/3 cup for basting; cover and refrigerate. Add beef to bag; seal and turn to coat. Refrigerate overnight.
In a skillet over medium heat, partially cook the bacon. Wrap each piece around a water chestnut slice. Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread bacon-wrapped water chestnuts, pineapple and beef. Grill, covered, over medium heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade.
1 cup soy sauce
1/2 cup red wine vinegar or cider vinegar
1/2 cup water
1/2 cup vegetable oil
1 teaspoon dried oregano
1/2 teaspoon onion powder
1 clove garlic, minced
1 pound beef stew meat, cut into 1 1/2 inch pieces
1 pound sliced bacon, cut in half
1 (8 ounce) can sliced water chestnuts, drained
1 (8 ounce) can pineapple chunks, drained
Directions
In a large resealable plastic bag, combine the first seven ingredients; mix well. Remove 1/3 cup for basting; cover and refrigerate. Add beef to bag; seal and turn to coat. Refrigerate overnight.
In a skillet over medium heat, partially cook the bacon. Wrap each piece around a water chestnut slice. Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread bacon-wrapped water chestnuts, pineapple and beef. Grill, covered, over medium heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade.
Cooking : Apple Pie in a Jar Drink
Ingredients
1 gallon apple cider
1 gallon apple juice
6 (3 inch) cinnamon sticks
1 1/2 cups white sugar, or to taste
1 (1 liter) bottle 190 proof grain alcohol (such as Everclear™)
Directions
Place the apple cider, apple juice, cinnamon sticks, and sugar into a large pot. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Remove from the heat, and discard the cinnamon sticks. Allow the mixture to cool to room temperature, then stir in the grain alcohol. Pour into quart-size canning jars, seal with the lids and rings, and refrigerate until ready to serve.
1 gallon apple cider
1 gallon apple juice
6 (3 inch) cinnamon sticks
1 1/2 cups white sugar, or to taste
1 (1 liter) bottle 190 proof grain alcohol (such as Everclear™)
Directions
Place the apple cider, apple juice, cinnamon sticks, and sugar into a large pot. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Remove from the heat, and discard the cinnamon sticks. Allow the mixture to cool to room temperature, then stir in the grain alcohol. Pour into quart-size canning jars, seal with the lids and rings, and refrigerate until ready to serve.
Cooking : Bachelors Flamin' Hot Mexican Bean Dip
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
1 onion, chopped
1 (11 ounce) can chopped jalapeno peppers
1 (15 ounce) can black beans with green chilies, drained
1 (10 ounce) can diced tomatoes with green chilies, drained
1 (15 ounce) jar nacho cheese dip
Directions
Heat the olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Pour in the jalapenos, black beans, diced tomatoes with green chilies and cheese dip. Heat through, stirring to blend as needed. Serve hot.
1 tablespoon olive oil
1 clove garlic, minced
1 onion, chopped
1 (11 ounce) can chopped jalapeno peppers
1 (15 ounce) can black beans with green chilies, drained
1 (10 ounce) can diced tomatoes with green chilies, drained
1 (15 ounce) jar nacho cheese dip
Directions
Heat the olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Pour in the jalapenos, black beans, diced tomatoes with green chilies and cheese dip. Heat through, stirring to blend as needed. Serve hot.
Cooking : Bellini Meanie Martini
Ingredients
1/4 cup good quality vodka
2 fluid ounces peach schnapps
1 cup ice cubes
2 fluid ounces champagne
3 fresh raspberries for garnish
Directions
Pour the vodka and peach schnapps into a shaker with the ice. Shake until frothy. Strain into a martini glass, and top off with champagne. Garnish with fresh raspberries.
1/4 cup good quality vodka
2 fluid ounces peach schnapps
1 cup ice cubes
2 fluid ounces champagne
3 fresh raspberries for garnish
Directions
Pour the vodka and peach schnapps into a shaker with the ice. Shake until frothy. Strain into a martini glass, and top off with champagne. Garnish with fresh raspberries.
Cooking : Asparagus Casserole
Ingredients
4 tablespoons butter
4 tablespoons all-purpose flour
salt and pepper to taste
1 (15 ounce) can asparagus, drained with liquid reserved
1/2 cup milk
1/2 teaspoon Worcestershire sauce
1 pinch cayenne pepper
4 ounces sharp Cheddar cheese, cubed
1/2 cup blanched almond halves
1/2 cup seasoned bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a medium-sized casserole dish.
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a heavy saucepan, melt the butter. Stir in the flour, salt, and pepper; blend thoroughly. Gradually stir in 3/4 cup of reserved asparagus liquid and the milk; cook (stirring constantly) until the sauce is thickened and smooth . If the mixture is too thick, more asparagus liquid or milk can be added until the mixture reaches the desired consistency. Stir in the Worcestershire sauce and cayenne pepper. Remove the pan from the heat.
Layer the asparagus, eggs, cheese, and almonds into the casserole. Repeat the layering until all of the ingredients are used. Spoon the sauce over the layers and sprinkle with crumbs.
Bake in the preheated 350 degree F (175 degrees C) oven for 20 minutes; or until bubbly and lightly browned.
4 tablespoons butter
4 tablespoons all-purpose flour
salt and pepper to taste
1 (15 ounce) can asparagus, drained with liquid reserved
1/2 cup milk
1/2 teaspoon Worcestershire sauce
1 pinch cayenne pepper
4 ounces sharp Cheddar cheese, cubed
1/2 cup blanched almond halves
1/2 cup seasoned bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a medium-sized casserole dish.
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a heavy saucepan, melt the butter. Stir in the flour, salt, and pepper; blend thoroughly. Gradually stir in 3/4 cup of reserved asparagus liquid and the milk; cook (stirring constantly) until the sauce is thickened and smooth . If the mixture is too thick, more asparagus liquid or milk can be added until the mixture reaches the desired consistency. Stir in the Worcestershire sauce and cayenne pepper. Remove the pan from the heat.
Layer the asparagus, eggs, cheese, and almonds into the casserole. Repeat the layering until all of the ingredients are used. Spoon the sauce over the layers and sprinkle with crumbs.
Bake in the preheated 350 degree F (175 degrees C) oven for 20 minutes; or until bubbly and lightly browned.
Cooking : Authentic Thai Cashew Chicken
Ingredients
1 tablespoon canola oil
1 large yellow onion, chopped
1 large yellow bell pepper, chopped
3 tablespoons ketchup
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/3 cup chicken broth
1 teaspoon white sugar
1 teaspoon Thai garlic chile paste
4 skinless, boneless chicken breast halves - cut into bite-size pieces
1 zucchini, chopped
1 yellow squash, chopped
6 ounces broccoli, chopped
8 ounces fresh mushrooms, quartered
1/2 cup unsalted cashew nuts
Directions
Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.
1 tablespoon canola oil
1 large yellow onion, chopped
1 large yellow bell pepper, chopped
3 tablespoons ketchup
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/3 cup chicken broth
1 teaspoon white sugar
1 teaspoon Thai garlic chile paste
4 skinless, boneless chicken breast halves - cut into bite-size pieces
1 zucchini, chopped
1 yellow squash, chopped
6 ounces broccoli, chopped
8 ounces fresh mushrooms, quartered
1/2 cup unsalted cashew nuts
Directions
Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.
Cooking : Anniversary Chicken II
Ingredients
1 pound thick cut bacon
1 onion, chopped
1 tablespoon olive oil
6 skinless, boneless chicken breast halves
1/2 cup stir-fry sauce
1 cup Ranch-style salad dressing
1 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat a large skillet to medium heat and fry bacon until crisp. Drain and pat dry with paper towels; set aside. In the same skillet, saute onion in bacon fat until tender. Add to bacon and set aside.
In a separate large skillet, heat oil over medium high heat and brown chicken breasts. Place browned chicken in a lightly greased 9x13 inch baking dish; pour stir-fry sauce over chicken, then spoon salad dressing onto each breast. Sprinkle with cheese, and top with the bacon mixture.
Bake in preheated oven for 30 minutes or until chicken is cooked through and juices run clear.
1 pound thick cut bacon
1 onion, chopped
1 tablespoon olive oil
6 skinless, boneless chicken breast halves
1/2 cup stir-fry sauce
1 cup Ranch-style salad dressing
1 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat a large skillet to medium heat and fry bacon until crisp. Drain and pat dry with paper towels; set aside. In the same skillet, saute onion in bacon fat until tender. Add to bacon and set aside.
In a separate large skillet, heat oil over medium high heat and brown chicken breasts. Place browned chicken in a lightly greased 9x13 inch baking dish; pour stir-fry sauce over chicken, then spoon salad dressing onto each breast. Sprinkle with cheese, and top with the bacon mixture.
Bake in preheated oven for 30 minutes or until chicken is cooked through and juices run clear.
Cooking : Attitude Chicken
Ingredients
2 skinless, boneless chicken breast halves - cut into cubes
1 tablespoon butter
1 small onion, finely chopped
1 clove garlic, minced
2 cups sliced fresh mushrooms
1/2 cup Italian salad dressing, or as needed
5 tablespoons lemon juice, divided
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
salt and pepper to taste
1 (12 ounce) package wide egg noodles
1 (12 ounce) package frozen broccoli spears, thawed
1 tablespoon butter
2 teaspoons lemon juice
Directions
Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the cubed chicken, and cook just until it turns white on the outside. Add the onion, garlic, and mushrooms. Saute until onions begin to turn clear. Pour in just enough Italian dressing to coat the chicken mixture, then add 1 tablespoon of lemon juice. Cover, reduce heat to low, and simmer while you make the sauce.
Combine cream of chicken soup with milk in a small saucepan over medium heat. Heat through, but do not allow it to boil. When the mixture is thoroughly heated, stir in 4 tablespoons of lemon juice, and season with salt and pepper to taste. Be careful with the lemon - if you add it too soon the milk will curdle. The result of it done correctly will be a shiny smooth sauce.
Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain.
Fit a steamer basket into a saucepan, and add one inch of water, 1 tablespoon of butter, and remaining 2 teaspoons of lemon juice. Bring to a boil, and add broccoli. Cover, and allow the broccoli to steam for 5 minutes, or until tender, but still bright green.
To finish the dish, mix together the sauce and noodles, and place them on a serving platter. Top with chicken in the center, and arrange broccoli around the outside edge.
2 skinless, boneless chicken breast halves - cut into cubes
1 tablespoon butter
1 small onion, finely chopped
1 clove garlic, minced
2 cups sliced fresh mushrooms
1/2 cup Italian salad dressing, or as needed
5 tablespoons lemon juice, divided
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
salt and pepper to taste
1 (12 ounce) package wide egg noodles
1 (12 ounce) package frozen broccoli spears, thawed
1 tablespoon butter
2 teaspoons lemon juice
Directions
Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the cubed chicken, and cook just until it turns white on the outside. Add the onion, garlic, and mushrooms. Saute until onions begin to turn clear. Pour in just enough Italian dressing to coat the chicken mixture, then add 1 tablespoon of lemon juice. Cover, reduce heat to low, and simmer while you make the sauce.
Combine cream of chicken soup with milk in a small saucepan over medium heat. Heat through, but do not allow it to boil. When the mixture is thoroughly heated, stir in 4 tablespoons of lemon juice, and season with salt and pepper to taste. Be careful with the lemon - if you add it too soon the milk will curdle. The result of it done correctly will be a shiny smooth sauce.
Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain.
Fit a steamer basket into a saucepan, and add one inch of water, 1 tablespoon of butter, and remaining 2 teaspoons of lemon juice. Bring to a boil, and add broccoli. Cover, and allow the broccoli to steam for 5 minutes, or until tender, but still bright green.
To finish the dish, mix together the sauce and noodles, and place them on a serving platter. Top with chicken in the center, and arrange broccoli around the outside edge.
Cooking : Bierox Casserole
Ingredients
1/2 medium head cabbage, cored and shredded
1 pound ground beef
1 onion, chopped
1 clove chopped fresh garlic
1 (10 ounce) can refrigerated crescent roll dough
1 (1 pound) loaf processed cheese food, cubed
salt and pepper to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the cabbage and ground beef into a large skillet over medium heat. Cook, stirring to crumble beef, until evenly browned and cabbage is tender. Drain off excess grease, and stir in the onion, garlic, and processes cheese. Scoop into a 9x13 inch baking dish. Unroll crescent roll dough, and place over the top of the dish. Pinch seams together to cover completely.
Bake for 15 minutes in the preheated oven, or until the top is puffed and browned.
1/2 medium head cabbage, cored and shredded
1 pound ground beef
1 onion, chopped
1 clove chopped fresh garlic
1 (10 ounce) can refrigerated crescent roll dough
1 (1 pound) loaf processed cheese food, cubed
salt and pepper to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the cabbage and ground beef into a large skillet over medium heat. Cook, stirring to crumble beef, until evenly browned and cabbage is tender. Drain off excess grease, and stir in the onion, garlic, and processes cheese. Scoop into a 9x13 inch baking dish. Unroll crescent roll dough, and place over the top of the dish. Pinch seams together to cover completely.
Bake for 15 minutes in the preheated oven, or until the top is puffed and browned.
Cooking : Bacon Potato Bundles
Ingredients
4 large baking potatoes, peeled and quartered
8 slices onion
8 green peppers, sliced
4 bacon strips
salt and pepper to taste
Directions
Place the potatoes on four pieces of greased heavy-duty aluminum foil. Place onion and green pepper between potato quarters; top with bacon. Sprinkle with salt and pepper. Wrap in foil. Grill, covered, over medium-high heat for 40-50 minutes or until the potatoes are tender, turning once.
4 large baking potatoes, peeled and quartered
8 slices onion
8 green peppers, sliced
4 bacon strips
salt and pepper to taste
Directions
Place the potatoes on four pieces of greased heavy-duty aluminum foil. Place onion and green pepper between potato quarters; top with bacon. Sprinkle with salt and pepper. Wrap in foil. Grill, covered, over medium-high heat for 40-50 minutes or until the potatoes are tender, turning once.
Cooking : Barbecued Ham Buns
Ingredients
1/3 cup ketchup
1/3 cup water
3 tablespoons brown sugar
3 tablespoons sweet pickle relish
1 tablespoon prepared mustard
1 tablespoon vinegar
1 pound thinly sliced fully cooked ham
6 hamburger buns, split
Directions
In a large microwave-safe dish, combine the first six ingredients; mix well. Stir in ham. Cover and microwave on high for 2 minutes. Stir. Microwave 1-2 minutes longer or until heated through. Serve on buns.
1/3 cup ketchup
1/3 cup water
3 tablespoons brown sugar
3 tablespoons sweet pickle relish
1 tablespoon prepared mustard
1 tablespoon vinegar
1 pound thinly sliced fully cooked ham
6 hamburger buns, split
Directions
In a large microwave-safe dish, combine the first six ingredients; mix well. Stir in ham. Cover and microwave on high for 2 minutes. Stir. Microwave 1-2 minutes longer or until heated through. Serve on buns.
Cooking : Breakfast Sausage
Ingredients
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon dried marjoram
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork
Directions
In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (70 degrees C).
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon dried marjoram
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork
Directions
In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (70 degrees C).
Cooking : Apricot and Honey Ham Glaze
Ingredients
1/2 cup apricot jam
3 tablespoons honey
1 tablespoon hot English mustard
2 tablespoons orange marmalade
Directions
Stir together the apricot jam, honey, hot English mustard, and orange marmalade in a bowl until the mixture is well combined.
1/2 cup apricot jam
3 tablespoons honey
1 tablespoon hot English mustard
2 tablespoons orange marmalade
Directions
Stir together the apricot jam, honey, hot English mustard, and orange marmalade in a bowl until the mixture is well combined.
Cooking : Breakfast Grits
Ingredients
3 cups water
1/2 teaspoon salt
1 cup hominy grits
freshly ground black pepper
1 tablespoon butter
1/2 cup shredded sharp Cheddar cheese
Directions
Bring the water and salt to a boil in a saucepan. Whisk in the grits and continue to whisk for 1 minute. When the mixture comes to a boil again, turn the heat to low. Stir frequently, cook for 10 to 15 minutes.
Remove the grits from the heat and add pepper, butter and cheese; mix well. Stir until the butter and cheese are melted.
3 cups water
1/2 teaspoon salt
1 cup hominy grits
freshly ground black pepper
1 tablespoon butter
1/2 cup shredded sharp Cheddar cheese
Directions
Bring the water and salt to a boil in a saucepan. Whisk in the grits and continue to whisk for 1 minute. When the mixture comes to a boil again, turn the heat to low. Stir frequently, cook for 10 to 15 minutes.
Remove the grits from the heat and add pepper, butter and cheese; mix well. Stir until the butter and cheese are melted.
Cooking : Avocado and Tuna Tapas
Ingredients
1 (12 ounce) can solid white tuna packed in water, drained
1 tablespoon mayonnaise
3 green onions, thinly sliced, plus additional for garnish
1/2 red bell pepper, chopped
1 dash balsamic vinegar
black pepper to taste
1 pinch garlic salt, or to taste
2 ripe avocados, halved and pitted
Directions
Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving.
1 (12 ounce) can solid white tuna packed in water, drained
1 tablespoon mayonnaise
3 green onions, thinly sliced, plus additional for garnish
1/2 red bell pepper, chopped
1 dash balsamic vinegar
black pepper to taste
1 pinch garlic salt, or to taste
2 ripe avocados, halved and pitted
Directions
Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving.
Cooking : Beefy Beef Chili
Ingredients
2 pounds ground beef
1 large onion, chopped
2 (16 ounce) cans chili beans, drained
1 (64 fluid ounce) bottle tomato juice
1 (40 ounce) can prepared beef stew
1 tablespoon chili powder, or to taste
salt and pepper to taste
Directions
In a 6 quart stock pot over medium-high heat, brown the ground beef with the onion until no longer pink. Drain grease from the pan, and stir in the chili beans, tomato juice, and beef stew. Season with chili powder, salt, and pepper to taste. Cook over medium heat until simmering. Serve hot.
2 pounds ground beef
1 large onion, chopped
2 (16 ounce) cans chili beans, drained
1 (64 fluid ounce) bottle tomato juice
1 (40 ounce) can prepared beef stew
1 tablespoon chili powder, or to taste
salt and pepper to taste
Directions
In a 6 quart stock pot over medium-high heat, brown the ground beef with the onion until no longer pink. Drain grease from the pan, and stir in the chili beans, tomato juice, and beef stew. Season with chili powder, salt, and pepper to taste. Cook over medium heat until simmering. Serve hot.
Cooking : Apple Pie Smoothie
Ingredients
2 (6 ounce) containers vanilla yogurt
1/2 cup pumpkin pie filling
1 banana, broken into chunks
2 cups apple juice
1 teaspoon ground cinnamon
1 dash ground nutmeg
Directions
Combine the yogurt, pumpkin pie filling, banana, apple juice, cinnamon, and nutmeg in a blender.
Blend until smooth, about 1 minute. Pour into glasses and serve.
2 (6 ounce) containers vanilla yogurt
1/2 cup pumpkin pie filling
1 banana, broken into chunks
2 cups apple juice
1 teaspoon ground cinnamon
1 dash ground nutmeg
Directions
Combine the yogurt, pumpkin pie filling, banana, apple juice, cinnamon, and nutmeg in a blender.
Blend until smooth, about 1 minute. Pour into glasses and serve.
Cooking : Blue Cucumber Salad
Ingredients
2 large cucumbers, peeled and sliced in half lengthwise
1/2 teaspoon salt
1/4 cup white onion, minced
1 cup sour cream
2 tablespoons white wine vinegar
2 tablespoons chopped fresh dill
1 tablespoon white sugar
1 pinch white pepper, or to taste
1/2 cup crumbled blue cheese
Directions
With a spoon, scoop out the seeds from the cucumber halves. Slice the cucumbers into thick half moons, and place the slices on a plate on paper towels. Sprinkle 1/2 teaspoon of salt over the cucumber slices, and set aside.
Place the onion, sour cream, white wine vinegar, dill, sugar, and white pepper in a bowl, and mix until well combined. Lightly stir in the blue cheese. Pat the cucumber slices dry with paper towels, and lightly mix them into the salad. Refrigerate at least 1 hour before serving; season to taste with salt just before serving.
2 large cucumbers, peeled and sliced in half lengthwise
1/2 teaspoon salt
1/4 cup white onion, minced
1 cup sour cream
2 tablespoons white wine vinegar
2 tablespoons chopped fresh dill
1 tablespoon white sugar
1 pinch white pepper, or to taste
1/2 cup crumbled blue cheese
Directions
With a spoon, scoop out the seeds from the cucumber halves. Slice the cucumbers into thick half moons, and place the slices on a plate on paper towels. Sprinkle 1/2 teaspoon of salt over the cucumber slices, and set aside.
Place the onion, sour cream, white wine vinegar, dill, sugar, and white pepper in a bowl, and mix until well combined. Lightly stir in the blue cheese. Pat the cucumber slices dry with paper towels, and lightly mix them into the salad. Refrigerate at least 1 hour before serving; season to taste with salt just before serving.
Cooking : Almond Gelatin
Ingredients
1 (.25 ounce) package unflavored gelatin
3/4 boiling water
1/4 cup white sugar
1 cup whole milk
1 teaspoon almond extract
1/2 (15.25 ounce) can fruit cocktail, including syrup
Directions
Combine gelatin with boiling water, stirring until dissolved. Stir in sugar, milk, and almond extract. Pour into a 9 inch square pan and refrigerate overnight. Cut into cubes and serve with fruit cocktail.
1 (.25 ounce) package unflavored gelatin
3/4 boiling water
1/4 cup white sugar
1 cup whole milk
1 teaspoon almond extract
1/2 (15.25 ounce) can fruit cocktail, including syrup
Directions
Combine gelatin with boiling water, stirring until dissolved. Stir in sugar, milk, and almond extract. Pour into a 9 inch square pan and refrigerate overnight. Cut into cubes and serve with fruit cocktail.
Cooking : Anzac Biscuits III
Ingredients
1 cup quick cooking oats
1 cup all-purpose flour
1 cup dry unsweetened shredded coconut
1 cup brown sugar
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
2 tablespoons boiling water
1/2 cup butter
1 tablespoon golden syrup
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Mix quick oats, flour, coconut, brown sugar, and ginger in a bowl. With your fingers, make a well in the center of the dry ingredients.
Dissolve the baking soda in boiling water. In a small saucepan, melt the butter, and stir in the golden syrup to combine. Pour in the dissolved baking soda, and pour the mixture into the well in the dry ingredients. Stir lightly until just combined; drop by rounded tablespoon about 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven until the cookies are golden brown, 10 to 15 minutes.
1 cup quick cooking oats
1 cup all-purpose flour
1 cup dry unsweetened shredded coconut
1 cup brown sugar
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
2 tablespoons boiling water
1/2 cup butter
1 tablespoon golden syrup
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Mix quick oats, flour, coconut, brown sugar, and ginger in a bowl. With your fingers, make a well in the center of the dry ingredients.
Dissolve the baking soda in boiling water. In a small saucepan, melt the butter, and stir in the golden syrup to combine. Pour in the dissolved baking soda, and pour the mixture into the well in the dry ingredients. Stir lightly until just combined; drop by rounded tablespoon about 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven until the cookies are golden brown, 10 to 15 minutes.
Cooking : Aunt Phyllis' Magnificent Cheese Ball
Ingredients
2 (8 ounce) packages cream cheese, softened
1/2 cup butter
1 tablespoon instant Cheddar cheese sauce mix
2 cups shredded Cheddar cheese
2 tablespoons thinly sliced green onion
1 tablespoon lemon juice
1 teaspoon dried parsley
1/2 cup chopped walnuts to taste
Directions
In a medium-sized mixing bowl, blend cream cheese and butter or margarine. Stir in cheese sprinkle, Cheddar cheese, green onion, lemon juice and parsley. Shape mixture into 2 large balls or logs, and roll them in the chopped walnuts. Refrigerate until ready to serve.
2 (8 ounce) packages cream cheese, softened
1/2 cup butter
1 tablespoon instant Cheddar cheese sauce mix
2 cups shredded Cheddar cheese
2 tablespoons thinly sliced green onion
1 tablespoon lemon juice
1 teaspoon dried parsley
1/2 cup chopped walnuts to taste
Directions
In a medium-sized mixing bowl, blend cream cheese and butter or margarine. Stir in cheese sprinkle, Cheddar cheese, green onion, lemon juice and parsley. Shape mixture into 2 large balls or logs, and roll them in the chopped walnuts. Refrigerate until ready to serve.
Cooking : Almond Rice with Raspberry Sauce
Ingredients
5 cups water, divided
2 cups uncooked long grain rice
2 teaspoons salt
2 1/2 cups milk
1 cup sugar
1 cup slivered almonds, toasted
1/4 teaspoon almond extract
3 tablespoons cornstarch
2 (10 ounce) packages frozen sweetened raspberries, thawed
2 tablespoons lemon juice
2 cups whipping cream
fresh mint
Directions
In a large saucepan over medium heat, bring 4 cups of water, rice and salt to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and liquid is absorbed. Stir in milk and sugar. Bring to a boil over medium heat; reduce heat and simmer, uncovered, until milk is absorbed and rice is creamy. Remove from the heat; stir in almonds and extract. Cool slightly; cover and chill. Meanwhile, in another saucepan, combine cornstarch and remaining water; add raspberries. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cover and chill. Just before serving, whip cream until soft peaks form; fold into rice mixture. Spoon into individual serving dishes and top with raspberry sauce. Garnish with mint if desired.
5 cups water, divided
2 cups uncooked long grain rice
2 teaspoons salt
2 1/2 cups milk
1 cup sugar
1 cup slivered almonds, toasted
1/4 teaspoon almond extract
3 tablespoons cornstarch
2 (10 ounce) packages frozen sweetened raspberries, thawed
2 tablespoons lemon juice
2 cups whipping cream
fresh mint
Directions
In a large saucepan over medium heat, bring 4 cups of water, rice and salt to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and liquid is absorbed. Stir in milk and sugar. Bring to a boil over medium heat; reduce heat and simmer, uncovered, until milk is absorbed and rice is creamy. Remove from the heat; stir in almonds and extract. Cool slightly; cover and chill. Meanwhile, in another saucepan, combine cornstarch and remaining water; add raspberries. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cover and chill. Just before serving, whip cream until soft peaks form; fold into rice mixture. Spoon into individual serving dishes and top with raspberry sauce. Garnish with mint if desired.
Cooking : Barbequed Potato and Garlic Scape Packets
Ingredients
8 red potatoes, cut into 1-inch cubes
20 garlic scapes, cut into 1 1/2-inch pieces
1/4 cup extra-virgin olive oil
kosher salt and pepper to taste
Directions
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut 6 18-inch pieces of aluminum foil and set aside.
Combine the potatoes and scapes in a mixing bowl. Drizzle with olive oil; season to taste with salt and pepper. Divide the mixture among the pieces of aluminum foil and fold the edges of the foil over the potato mixture to seal the packets.
Place the packets onto the preheated grill and close the lid. Cook until the potatoes are tender and easily pierced with a fork, 20 to 25 minutes. Rotate the packets halfway through cooking.
8 red potatoes, cut into 1-inch cubes
20 garlic scapes, cut into 1 1/2-inch pieces
1/4 cup extra-virgin olive oil
kosher salt and pepper to taste
Directions
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut 6 18-inch pieces of aluminum foil and set aside.
Combine the potatoes and scapes in a mixing bowl. Drizzle with olive oil; season to taste with salt and pepper. Divide the mixture among the pieces of aluminum foil and fold the edges of the foil over the potato mixture to seal the packets.
Place the packets onto the preheated grill and close the lid. Cook until the potatoes are tender and easily pierced with a fork, 20 to 25 minutes. Rotate the packets halfway through cooking.
Cooking : Brown Rice Bake
Ingredients
2 1/4 cups cooked brown rice
1 (10 ounce) package frozen peas, thawed
1/2 pound processed cheese food (eg. Velveeta), cubed
1 (4.5 ounce) jar sliced mushrooms, drained
Directions
In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350 degrees F for 25-30 minutes or until heated through.
2 1/4 cups cooked brown rice
1 (10 ounce) package frozen peas, thawed
1/2 pound processed cheese food (eg. Velveeta), cubed
1 (4.5 ounce) jar sliced mushrooms, drained
Directions
In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350 degrees F for 25-30 minutes or until heated through.
Cooking : Breaded Dijon Pork Chops
Ingredients
3/4 cup crushed saltine crackers
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon rubbed sage
3 tablespoons Dijon mustard
4 pork rib chops, approximately 1/2-inch thick
1/4 cup vegetable oil
Directions
In a small bowl, combine the cracker crumbs, thyme, pepper and sage. Spread mustard on both sides of pork chops; coat with crumb mixture. In a large skillet, cook pork chops in oil over medium-high heat for 4-5 minutes on each side or until golden brown and juices run clear.
3/4 cup crushed saltine crackers
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon rubbed sage
3 tablespoons Dijon mustard
4 pork rib chops, approximately 1/2-inch thick
1/4 cup vegetable oil
Directions
In a small bowl, combine the cracker crumbs, thyme, pepper and sage. Spread mustard on both sides of pork chops; coat with crumb mixture. In a large skillet, cook pork chops in oil over medium-high heat for 4-5 minutes on each side or until golden brown and juices run clear.
Cooking : Apple Jack Iowa Pork Chops from Des Moines
Ingredients
1/2 cup all-purpose flour
1/2 teaspoon seasoned salt
4 boneless pork loin chops
1/4 cup butter
1/2 cup chopped green onions
3 Granny Smith apples - peeled, cored and sliced
3 cups sliced fresh mushrooms
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup apple brandy
1 cup heavy cream
Directions
In a medium bowl, mix flour with seasoned salt; coat chops evenly with mixture and shake off excess. Over medium-high heat, melt butter in large skillet. Add chops, and cook about 5 minutes, turning once, or until meat surface is browned. Remove chops from pan and set aside on a separate plate.
Add onions, apples, and mushrooms to skillet, cooking just until soft. Add thyme, salt, pepper, and apple brandy; stir to blend. Return chops to skillet and surround with onion mixture. Over medium heat, simmer uncovered, for about 10 minutes. Mix in cream and simmer until sauce thickens, about 10 minutes longer. Do not let cream boil.
1/2 cup all-purpose flour
1/2 teaspoon seasoned salt
4 boneless pork loin chops
1/4 cup butter
1/2 cup chopped green onions
3 Granny Smith apples - peeled, cored and sliced
3 cups sliced fresh mushrooms
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup apple brandy
1 cup heavy cream
Directions
In a medium bowl, mix flour with seasoned salt; coat chops evenly with mixture and shake off excess. Over medium-high heat, melt butter in large skillet. Add chops, and cook about 5 minutes, turning once, or until meat surface is browned. Remove chops from pan and set aside on a separate plate.
Add onions, apples, and mushrooms to skillet, cooking just until soft. Add thyme, salt, pepper, and apple brandy; stir to blend. Return chops to skillet and surround with onion mixture. Over medium heat, simmer uncovered, for about 10 minutes. Mix in cream and simmer until sauce thickens, about 10 minutes longer. Do not let cream boil.
Cooking : Angie's To-Die-For Banana Bread
Ingredients
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup butter at room temperature
1/2 cup vegetable shortening
2 cups white sugar
1/2 cup brown sugar
4 ripe bananas
1 cup buttermilk
1/2 cup sour cream
2 1/2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. In a bowl, whisk together the flour, baking soda, and salt.
In a separate large bowl, beat the butter, vegetable shortening, white sugar, and brown sugar together with an electric mixer on Low until thoroughly mixed; beat in the bananas, eggs, buttermilk, sour cream, and vanilla extract until well combined. Mix half of the flour mixture into the banana mixture; beat until combined; beat in remaining flour mixture. Mix on Medium speed for 1 minute. Pour the batter into the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, 50 minutes to 1 hour. Allow to cool for 15 minutes; serve warm.
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup butter at room temperature
1/2 cup vegetable shortening
2 cups white sugar
1/2 cup brown sugar
4 ripe bananas
1 cup buttermilk
1/2 cup sour cream
2 1/2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. In a bowl, whisk together the flour, baking soda, and salt.
In a separate large bowl, beat the butter, vegetable shortening, white sugar, and brown sugar together with an electric mixer on Low until thoroughly mixed; beat in the bananas, eggs, buttermilk, sour cream, and vanilla extract until well combined. Mix half of the flour mixture into the banana mixture; beat until combined; beat in remaining flour mixture. Mix on Medium speed for 1 minute. Pour the batter into the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, 50 minutes to 1 hour. Allow to cool for 15 minutes; serve warm.
Cooking : Bean Casserole
Ingredients
2 tablespoons olive oil
1 large onion, sliced
1 medium carrot, sliced
2 cloves garlic, finely chopped
1 teaspoon white sugar
1 red bell pepper, seeded and chopped
6 fresh mushrooms, sliced
1 tablespoon all-purpose flour
1/2 cup water
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 (14.5 ounce) can red kidney beans, drained
1/2 teaspoon salt
ground black pepper to taste
1/2 (1 pound) loaf French bread, cut into 1/2 inch thick slices
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic and carrot; cook and stir until onion is tender and transparent. Stir in the sugar, red pepper and mushrooms and continue to cook until onion is browned.
Sprinkle the flour over the vegetables and stir to blend. Cook for 1 minute then mix in the water and tomato paste. Season with basil and thyme. Mix in the beans and season with salt and pepper. Transfer to a greased casserole dish.
Pour the remaining oil into a shallow dish. Dip one side of each slice of bread in the oil, then arrange on top of the casserole with the oiled side up. Sprinkle Parmesan cheese over the top.
Bake for 10 to 15 minutes in the preheated oven, until the bread and cheese are toasted.
2 tablespoons olive oil
1 large onion, sliced
1 medium carrot, sliced
2 cloves garlic, finely chopped
1 teaspoon white sugar
1 red bell pepper, seeded and chopped
6 fresh mushrooms, sliced
1 tablespoon all-purpose flour
1/2 cup water
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 (14.5 ounce) can red kidney beans, drained
1/2 teaspoon salt
ground black pepper to taste
1/2 (1 pound) loaf French bread, cut into 1/2 inch thick slices
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic and carrot; cook and stir until onion is tender and transparent. Stir in the sugar, red pepper and mushrooms and continue to cook until onion is browned.
Sprinkle the flour over the vegetables and stir to blend. Cook for 1 minute then mix in the water and tomato paste. Season with basil and thyme. Mix in the beans and season with salt and pepper. Transfer to a greased casserole dish.
Pour the remaining oil into a shallow dish. Dip one side of each slice of bread in the oil, then arrange on top of the casserole with the oiled side up. Sprinkle Parmesan cheese over the top.
Bake for 10 to 15 minutes in the preheated oven, until the bread and cheese are toasted.
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