Ingredients
1 cup raisins
3 cups boiling water
1 pound ground pork sausage
1 1/2 cups white sugar
1 1/2 cups brown sugar
2 eggs, lightly beaten
3 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 cup cold coffee
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Place raisins in a bowl and cover with boiling water; set aside for 5 to 10 minutes. Drain well and dry raisins in cloth, set aside.
Place sausage in a large, deep skillet. Cook over medium-high heat until lightly brown. Drain, crumble into small pieces and set aside.
In a large bowl, combine sausage, white sugar and brown sugar; stir until mixture is well blended. Add eggs and beat well.
In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Fold raisins and walnuts into cake batter. Turn batter into well-greased and floured Bundt cake pan.
Bake in preheated oven for 75 to 90 minutes until done. Cool 15 minutes in pan before turning out onto serving platter.
Saturday, May 21, 2011
Cooking : Best-Ever Cornbread-Sausage Stuffing
Ingredients
1 (8.5 ounce) package corn bread mix
10 slices firm white bread
1 pound bulk spicy pork sausage
2 cups sliced celery
1 large onion, chopped
2 teaspoons dried sage
1/4 cup melted butter
1 (14 ounce) can chicken broth
2 eggs
Directions
The day before you want to make the stuffing, bake the corn bread mix according to package directions, remove it from the pan, cover lightly with a cloth, and leave it to dry overnight. Tear the bread into pieces and leave it out overnight to dry.
About 1/2 hour before serving, preheat an oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.
Place the sausage into a skillet over medium heat, and cook and stir the sausage, breaking it up as it cooks, until the meat is browned, 8 to 10 minutes. Stir in the celery and onion, and cook until the onion is translucent, stirring occasionally, about 8 minutes. Stir in the sage.
Tear up and crumble the corn bread into a large bowl. Break the bread apart into 1/2-inch pieces, and lightly mix it with the corn bread. Pour in the melted butter, stir to combine, and lightly mix in the sausage mixture.
Whisk the chicken broth with the eggs, and stir into the corn bread mixture. Place the stuffing into the prepared baking dish, cover with foil, and bake in the preheated oven until the stuffing is cooked through and hot, about 30 minutes. Uncover the dish and return to the oven to bake until the top is lightly browned, about 10 more minutes.
1 (8.5 ounce) package corn bread mix
10 slices firm white bread
1 pound bulk spicy pork sausage
2 cups sliced celery
1 large onion, chopped
2 teaspoons dried sage
1/4 cup melted butter
1 (14 ounce) can chicken broth
2 eggs
Directions
The day before you want to make the stuffing, bake the corn bread mix according to package directions, remove it from the pan, cover lightly with a cloth, and leave it to dry overnight. Tear the bread into pieces and leave it out overnight to dry.
About 1/2 hour before serving, preheat an oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.
Place the sausage into a skillet over medium heat, and cook and stir the sausage, breaking it up as it cooks, until the meat is browned, 8 to 10 minutes. Stir in the celery and onion, and cook until the onion is translucent, stirring occasionally, about 8 minutes. Stir in the sage.
Tear up and crumble the corn bread into a large bowl. Break the bread apart into 1/2-inch pieces, and lightly mix it with the corn bread. Pour in the melted butter, stir to combine, and lightly mix in the sausage mixture.
Whisk the chicken broth with the eggs, and stir into the corn bread mixture. Place the stuffing into the prepared baking dish, cover with foil, and bake in the preheated oven until the stuffing is cooked through and hot, about 30 minutes. Uncover the dish and return to the oven to bake until the top is lightly browned, about 10 more minutes.
Cooking : Blue Sky Martini
Ingredients
1 fluid ounce vodka
1/4 fluid ounce sweet vermouth
1/4 fluid ounce Blue Curacao
3 stuffed green olives
Directions
Fill a mixing glass with ice. Pour in vodka and sweet vermouth. Stir (or shake) and strain into a martini glass. Splash with blue curacao. Garnish with 3 green olives.
1 fluid ounce vodka
1/4 fluid ounce sweet vermouth
1/4 fluid ounce Blue Curacao
3 stuffed green olives
Directions
Fill a mixing glass with ice. Pour in vodka and sweet vermouth. Stir (or shake) and strain into a martini glass. Splash with blue curacao. Garnish with 3 green olives.
Cooking : Bones of the Dead
Ingredients
3 eggs, beaten
2 teaspoons almond extract
1 1/2 teaspoons ground cloves
4 teaspoons baking powder
2 cups confectioners' sugar
2 cups all-purpose flour
Directions
In a medium bowl, stir together flour, confectioners' sugar, baking powder, and ground cloves. Add beaten eggs and almond extract; mix well.
Roll dough into 1/2 inch balls and place firmly on a well greased cookie sheet. Cover cookies with a tea towel and let stand over night. Cookies will rise and spread.
Preheat oven to 325 degrees F (165 degrees C). Bake cookies for 10 to 15 minutes until golden brown.
3 eggs, beaten
2 teaspoons almond extract
1 1/2 teaspoons ground cloves
4 teaspoons baking powder
2 cups confectioners' sugar
2 cups all-purpose flour
Directions
In a medium bowl, stir together flour, confectioners' sugar, baking powder, and ground cloves. Add beaten eggs and almond extract; mix well.
Roll dough into 1/2 inch balls and place firmly on a well greased cookie sheet. Cover cookies with a tea towel and let stand over night. Cookies will rise and spread.
Preheat oven to 325 degrees F (165 degrees C). Bake cookies for 10 to 15 minutes until golden brown.
Cooking : Baked Artichoke Dip
Ingredients
2 cups mayonnaise
2 cloves crushed garlic
2 cups grated Parmesan cheese
2 (6.5 ounce) jars marinated artichoke hearts, chopped
1 dash Worcestershire sauce
ground cayenne pepper to taste
1 teaspoon dried parsley
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the mayonnaise, crushed garlic, parmesan cheese, artichoke hearts and Worcestershire sauce. Pour into a baking dish and top with cayenne pepper and parsley flakes.
Bake in the preheated oven, approximately 30 to 45 minutes, until hot and bubbly. Serve with tortilla chips, crackers or veggies.
2 cups mayonnaise
2 cloves crushed garlic
2 cups grated Parmesan cheese
2 (6.5 ounce) jars marinated artichoke hearts, chopped
1 dash Worcestershire sauce
ground cayenne pepper to taste
1 teaspoon dried parsley
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the mayonnaise, crushed garlic, parmesan cheese, artichoke hearts and Worcestershire sauce. Pour into a baking dish and top with cayenne pepper and parsley flakes.
Bake in the preheated oven, approximately 30 to 45 minutes, until hot and bubbly. Serve with tortilla chips, crackers or veggies.
Cooking : Amazing Greek Pasta
Ingredients
1 small yellow onion, diced
1 tablespoon olive oil
5 cloves garlic, minced
1 (16 ounce) can organic Italian diced tomatoes
1 (6.5 ounce) can tomato sauce
1 tablespoon capers, chopped
15 kalamata olives, pitted and sliced
2 tablespoons balsamic vinegar
salt and pepper to taste
crushed red pepper to taste (optional)
crumbled Feta or grated Parmesan Cheese
Directions
In a skillet, cook onion in olive oil over medium high heat until tender and translucent. Stir in garlic, and cook for 1 minute. Add tomatoes, tomato sauce, capers, olives, vinegar, salt, pepper, and crushed red pepper (if using).
Reduce heat, cover, and simmer for a minimum of 30 minutes, or up to 2 hours, time permitting. Serve over pasta, fish, or chicken, and top with crumbled feta or grated Parmesan cheese. Enjoy!
1 small yellow onion, diced
1 tablespoon olive oil
5 cloves garlic, minced
1 (16 ounce) can organic Italian diced tomatoes
1 (6.5 ounce) can tomato sauce
1 tablespoon capers, chopped
15 kalamata olives, pitted and sliced
2 tablespoons balsamic vinegar
salt and pepper to taste
crushed red pepper to taste (optional)
crumbled Feta or grated Parmesan Cheese
Directions
In a skillet, cook onion in olive oil over medium high heat until tender and translucent. Stir in garlic, and cook for 1 minute. Add tomatoes, tomato sauce, capers, olives, vinegar, salt, pepper, and crushed red pepper (if using).
Reduce heat, cover, and simmer for a minimum of 30 minutes, or up to 2 hours, time permitting. Serve over pasta, fish, or chicken, and top with crumbled feta or grated Parmesan cheese. Enjoy!
Cooking : Bleu Cheese Macaroni
Ingredients
2 cups uncooked elbow macaroni
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
3/4 cup heavy cream
1/3 cup all-purpose flour
1/2 cup plain yogurt
1 cup crumbled blue cheese
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a medium saucepan over medium heat combine butter, salt, pepper and bell peppers. Simmer until heated through. Stir in cream, flour, yogurt, bleu cheese and Parmesan cheese.
Stir cooked macaroni into cheese mixture and serve hot.
2 cups uncooked elbow macaroni
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
3/4 cup heavy cream
1/3 cup all-purpose flour
1/2 cup plain yogurt
1 cup crumbled blue cheese
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a medium saucepan over medium heat combine butter, salt, pepper and bell peppers. Simmer until heated through. Stir in cream, flour, yogurt, bleu cheese and Parmesan cheese.
Stir cooked macaroni into cheese mixture and serve hot.
Cooking : Amazing Apple Cake
Ingredients
1 1/4 cups white sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped walnuts
5 1/2 cups chopped apples
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, stir together the sugar, flour, cinnamon, and baking soda. Add the eggs, oil and vanilla, mix well. Add the nuts and apple, mix until all of the apples are evenly coated. Pour into a 9x9 inch pan.
Bake for 45 to 50 minutes in the preheated oven. Serve warm or cool.
1 1/4 cups white sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped walnuts
5 1/2 cups chopped apples
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, stir together the sugar, flour, cinnamon, and baking soda. Add the eggs, oil and vanilla, mix well. Add the nuts and apple, mix until all of the apples are evenly coated. Pour into a 9x9 inch pan.
Bake for 45 to 50 minutes in the preheated oven. Serve warm or cool.
Cooking : Buko (Young Coconut) Chiller
Ingredients
2 fresh young coconuts
1 cup water
1 tablespoon white sugar, or to taste
ice cubes
Directions
Cut the top of the coconuts to expose the soft meat inside. Pour the juice into a large bowl. Chop the coconuts in half; use a spoon to scrape the meat from the coconuts and add to the bowl with the juice. Add the water and sugar to the bowl; whisk until the sugar dissolves completely. Divide the ice between two tall glasses and pour the mixture over the ice to serve.
2 fresh young coconuts
1 cup water
1 tablespoon white sugar, or to taste
ice cubes
Directions
Cut the top of the coconuts to expose the soft meat inside. Pour the juice into a large bowl. Chop the coconuts in half; use a spoon to scrape the meat from the coconuts and add to the bowl with the juice. Add the water and sugar to the bowl; whisk until the sugar dissolves completely. Divide the ice between two tall glasses and pour the mixture over the ice to serve.
Cooking : Amy's Sausage Apple Pie
Ingredients
1 pound ground pork sausage
1 (15.25 ounce) can apple pie filling
1 (9 inch) unbaked pie crust
1 (8 ounce) package shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and combine with apple pie filling. Transfer to pie crust and top with cheese.
Bake in preheated oven for 25 to 30 minutes, or until pie crust is golden brown.
1 pound ground pork sausage
1 (15.25 ounce) can apple pie filling
1 (9 inch) unbaked pie crust
1 (8 ounce) package shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and combine with apple pie filling. Transfer to pie crust and top with cheese.
Bake in preheated oven for 25 to 30 minutes, or until pie crust is golden brown.
Cooking : Baked Pork Spring Rolls
Ingredients
1/2 pound ground pork
1 cup finely shredded cabbage
1/4 cup finely shredded carrot
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
1/2 teaspoon sesame oil
1/2 tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 1/2 teaspoons minced garlic
1 teaspoon chile sauce
1 tablespoon cornstarch
1 tablespoon water
12 (7 inch square) spring roll wrappers
4 teaspoons vegetable oil
Directions
Preheat oven to 425 degrees F (220 degrees C).
Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
Mix cornstarch and water in a small bowl.
Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,
1/2 pound ground pork
1 cup finely shredded cabbage
1/4 cup finely shredded carrot
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
1/2 teaspoon sesame oil
1/2 tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 1/2 teaspoons minced garlic
1 teaspoon chile sauce
1 tablespoon cornstarch
1 tablespoon water
12 (7 inch square) spring roll wrappers
4 teaspoons vegetable oil
Directions
Preheat oven to 425 degrees F (220 degrees C).
Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
Mix cornstarch and water in a small bowl.
Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,
Cooking : Almond/Apricot Coffee Cake
Ingredients
1 cup butter, softened
1 1/2 cups sugar
1 cup sour cream
3/4 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sliced almonds, divided
1 (12 ounce) jar apricot preserves, divided
Directions
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition until smooth and fluffy. On low speed of mixer, blend in sour cream and extract. Combine flour, baking powder and salt; add to creamed mixture and mix just until combined. Sprinkle half of almonds in a greased and floured 10-in. tube pan. Spread half of batter over nuts. Carefully spoon half of preserves over batter, keeping preserves away from edges of pan. Sprinkle with remaining almonds. Spoon on remaining batter; add remaining preserves to center of batter. Bake at 350 degrees F for 50-60 minutes. Cool in pan on rack for 20 minutes. Remove from pan; cool completely.
1 cup butter, softened
1 1/2 cups sugar
1 cup sour cream
3/4 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sliced almonds, divided
1 (12 ounce) jar apricot preserves, divided
Directions
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition until smooth and fluffy. On low speed of mixer, blend in sour cream and extract. Combine flour, baking powder and salt; add to creamed mixture and mix just until combined. Sprinkle half of almonds in a greased and floured 10-in. tube pan. Spread half of batter over nuts. Carefully spoon half of preserves over batter, keeping preserves away from edges of pan. Sprinkle with remaining almonds. Spoon on remaining batter; add remaining preserves to center of batter. Bake at 350 degrees F for 50-60 minutes. Cool in pan on rack for 20 minutes. Remove from pan; cool completely.
Cooking : Banana Oatmeal Cookies
Ingredients
1 cup sugar
1 cup butter flavored shortening
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
3 medium bananas, mashed
2 cups quick-cooking oats
1 cup semisweet chocolate chips
Directions
In a large bowl, cream sugar, shortening, eggs and vanilla. Combine flour, baking soda, cloves and cinnamon; add to creamed mixture. Stir in bananas, oats and chocolate chips. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375 degrees F for 10-12 minutes. Immediately remove cookies to wire racks to cool.
1 cup sugar
1 cup butter flavored shortening
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
3 medium bananas, mashed
2 cups quick-cooking oats
1 cup semisweet chocolate chips
Directions
In a large bowl, cream sugar, shortening, eggs and vanilla. Combine flour, baking soda, cloves and cinnamon; add to creamed mixture. Stir in bananas, oats and chocolate chips. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375 degrees F for 10-12 minutes. Immediately remove cookies to wire racks to cool.
Cooking : Apple Cranberry Cider
Ingredients
1 quart apple cider or apple juice
2 cups cranberry juice
1/3 cup packed brown sugar
4 whole cloves
2 cinnamon sticks (3 inches)
Directions
In a large saucepan, combine the cider, cranberry juice and brown sugar. Place cloves and cinnamon sticks on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan.
Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15-20 minutes. Discard spice bag before serving.
1 quart apple cider or apple juice
2 cups cranberry juice
1/3 cup packed brown sugar
4 whole cloves
2 cinnamon sticks (3 inches)
Directions
In a large saucepan, combine the cider, cranberry juice and brown sugar. Place cloves and cinnamon sticks on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan.
Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15-20 minutes. Discard spice bag before serving.
Cooking : Brazilian White Rice
Ingredients
2 cups long-grain white rice
2 tablespoons minced onion
2 cloves garlic, minced
2 tablespoons vegetable oil
1 teaspoon salt
4 cups hot water
Directions
Place the rice in a colander and rinse thoroughly with cold water; set aside.
Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.
2 cups long-grain white rice
2 tablespoons minced onion
2 cloves garlic, minced
2 tablespoons vegetable oil
1 teaspoon salt
4 cups hot water
Directions
Place the rice in a colander and rinse thoroughly with cold water; set aside.
Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.
Cooking : Bloomin' Onion Dipping Sauce
Ingredients
1/2 cup sour cream
2 tablespoons ketchup
1/2 teaspoon seasoned salt
1/8 teaspoon crushed red pepper flakes
1 1/2 teaspoons finely grated raw horseradish
1/4 teaspoon paprika
Directions
In a medium mixing bowl, combine sour cream, ketchup, seasoning salt, red pepper flakes, horseradish, and paprika. Serve immediately or refrigerate before serving.
1/2 cup sour cream
2 tablespoons ketchup
1/2 teaspoon seasoned salt
1/8 teaspoon crushed red pepper flakes
1 1/2 teaspoons finely grated raw horseradish
1/4 teaspoon paprika
Directions
In a medium mixing bowl, combine sour cream, ketchup, seasoning salt, red pepper flakes, horseradish, and paprika. Serve immediately or refrigerate before serving.
Cooking : Banana Sour Cream Bread
Ingredients
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Directions
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Directions
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.
Cooking : Apple and Sausage Cornbread Stuffing
Ingredients
2 (8.5 ounce) packages dry corn muffin mix
1 pound pork sausage links, thinly sliced
1 Granny Smith apple - peeled, cored and chopped
1/2 pound fresh mushrooms, sliced
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, chopped
8 slices white bread, cut into cubes
salt and pepper to taste
Directions
Prepare corn muffin mix according to package directions. Cool and crumble.
Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a large skillet over medium heat, slowly cook and stir the mushrooms, celery, onion and garlic until soft.
In a large bowl, mix the crumbled prepared corn muffin mix, sausage, mushroom mixture, apple, bread, salt and pepper.
Transfer the mixture to a medium baking dish. Bake in the preheated oven 45 minutes, or until lightly browned.
2 (8.5 ounce) packages dry corn muffin mix
1 pound pork sausage links, thinly sliced
1 Granny Smith apple - peeled, cored and chopped
1/2 pound fresh mushrooms, sliced
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, chopped
8 slices white bread, cut into cubes
salt and pepper to taste
Directions
Prepare corn muffin mix according to package directions. Cool and crumble.
Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a large skillet over medium heat, slowly cook and stir the mushrooms, celery, onion and garlic until soft.
In a large bowl, mix the crumbled prepared corn muffin mix, sausage, mushroom mixture, apple, bread, salt and pepper.
Transfer the mixture to a medium baking dish. Bake in the preheated oven 45 minutes, or until lightly browned.
Cooking : Arugula-Fennel Salad
Ingredients
1/3 cup extra-virgin olive oil
1/2 teaspoon salt
1 teaspoon lemon zest
1/4 cup fresh lemon juice
6 cups arugula
2 small fennel bulbs, cored and thinly sliced
1/2 cup toasted pine nuts
30 grape tomatoes, halved
1/2 cup freshly grated Parmesan cheese
Directions
Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.
1/3 cup extra-virgin olive oil
1/2 teaspoon salt
1 teaspoon lemon zest
1/4 cup fresh lemon juice
6 cups arugula
2 small fennel bulbs, cored and thinly sliced
1/2 cup toasted pine nuts
30 grape tomatoes, halved
1/2 cup freshly grated Parmesan cheese
Directions
Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.
Cooking : Bessy's Zesty Grilled Garlic-Herb Chicken
Ingredients
4 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
1/2 cup white sugar
1/2 tablespoon honey
1/2 teaspoon saffron
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried parsley
1 pinch dried sage
Directions
Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.
Preheat the grill for medium heat.
Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.
4 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
1/2 cup white sugar
1/2 tablespoon honey
1/2 teaspoon saffron
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried parsley
1 pinch dried sage
Directions
Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.
Preheat the grill for medium heat.
Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.
Cooking : Buffalo Chicken Wings I
Ingredients
1 quart vegetable oil for deep frying
24 chicken wings, tips removed and wings cut in half at joint
4 tablespoons butter
1 tablespoon distilled white vinegar
5 tablespoons hot pepper sauce
salt and pepper to taste
Directions
Heat the oil In a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.
Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.
1 quart vegetable oil for deep frying
24 chicken wings, tips removed and wings cut in half at joint
4 tablespoons butter
1 tablespoon distilled white vinegar
5 tablespoons hot pepper sauce
salt and pepper to taste
Directions
Heat the oil In a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.
Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.
Cooking : Blue Sky Martini
Ingredients
1 fluid ounce vodka
1/4 fluid ounce sweet vermouth
1/4 fluid ounce Blue Curacao
3 stuffed green olives
Directions
Fill a mixing glass with ice. Pour in vodka and sweet vermouth. Stir (or shake) and strain into a martini glass. Splash with blue curacao. Garnish with 3 green olives.
1 fluid ounce vodka
1/4 fluid ounce sweet vermouth
1/4 fluid ounce Blue Curacao
3 stuffed green olives
Directions
Fill a mixing glass with ice. Pour in vodka and sweet vermouth. Stir (or shake) and strain into a martini glass. Splash with blue curacao. Garnish with 3 green olives.
Cooking : Alsatian Pork and Sauerkraut
Ingredients
4 slices bacon, cut into 1-inch pieces
1 onion, chopped
1 (16 ounce) can sauerkraut, drained
1 1/2 tablespoons dark brown sugar
4 cups chicken broth, plus more if needed
3 potatoes, quartered
1 large Granny Smith apple, cored and sliced
12 juniper berries
6 whole black peppercorns
2 whole cloves
1 sprig fresh parsley
4 (6 ounce) boneless pork chops, 1/2 inch thick
1 pound kielbasa sausage, cut into 3-inch pieces
Directions
Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.
4 slices bacon, cut into 1-inch pieces
1 onion, chopped
1 (16 ounce) can sauerkraut, drained
1 1/2 tablespoons dark brown sugar
4 cups chicken broth, plus more if needed
3 potatoes, quartered
1 large Granny Smith apple, cored and sliced
12 juniper berries
6 whole black peppercorns
2 whole cloves
1 sprig fresh parsley
4 (6 ounce) boneless pork chops, 1/2 inch thick
1 pound kielbasa sausage, cut into 3-inch pieces
Directions
Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.
Cooking : Bucatini Pasta with Shrimp and Anchovies
Ingredients
1 pound bucatini pasta
1 (2 ounce) can anchovy fillets, oil reserved
1 teaspoon red pepper flakes, or to taste
3 cloves garlic, minced
2 zucchini, halved lengthwise and cut in 1/4 inch slices
1 pint grape tomatoes
2 teaspoons dried oregano
2 teaspoons dried basil
1 pound peeled and deveined medium shrimp
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, stir together the anchovies and their oil with the red pepper flakes and garlic in a large skillet over medium heat, breaking up the anchovies as you stir. Once the garlic begins to sizzle, add the sliced zucchini, and cook until it begins to soften, about 3 minutes. Stir in the grape tomatoes, and continue cooking until the zucchini is tender, and the skins of the tomatoes begin to pop, 5 minutes more.
Sprinkle the vegetable mixture with oregano and basil, then stir in shrimp. Cook until the shrimp turn pink and are no longer translucent. Pour over bucatini to serve.
1 pound bucatini pasta
1 (2 ounce) can anchovy fillets, oil reserved
1 teaspoon red pepper flakes, or to taste
3 cloves garlic, minced
2 zucchini, halved lengthwise and cut in 1/4 inch slices
1 pint grape tomatoes
2 teaspoons dried oregano
2 teaspoons dried basil
1 pound peeled and deveined medium shrimp
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, stir together the anchovies and their oil with the red pepper flakes and garlic in a large skillet over medium heat, breaking up the anchovies as you stir. Once the garlic begins to sizzle, add the sliced zucchini, and cook until it begins to soften, about 3 minutes. Stir in the grape tomatoes, and continue cooking until the zucchini is tender, and the skins of the tomatoes begin to pop, 5 minutes more.
Sprinkle the vegetable mixture with oregano and basil, then stir in shrimp. Cook until the shrimp turn pink and are no longer translucent. Pour over bucatini to serve.
Cooking : Apple Coffee Cake
Ingredients
1/2 cup butter, softened
1 cup sugar
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
1 (21 ounce) can apple pie filling
2 teaspoons ground cinnamon
1/2 cup chopped walnuts
1/4 cup packed brown sugar
2 tablespoons butter, melted
3/4 cup confectioners' sugar
1 tablespoon butter, softened
3/4 teaspoon vanilla extract
2 teaspoons water
Directions
In a large mixing bowl, cream butter and sugar. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Pour half into a greased 13-in.x 9-in.x 2-in. baking dish. Combine pie filling and cinnamon; spoon over batter. Drop remaining batter over filling; spread gently.
Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine glaze ingredients; drizzle over warm or cooled coffee cake.
1/2 cup butter, softened
1 cup sugar
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
1 (21 ounce) can apple pie filling
2 teaspoons ground cinnamon
1/2 cup chopped walnuts
1/4 cup packed brown sugar
2 tablespoons butter, melted
3/4 cup confectioners' sugar
1 tablespoon butter, softened
3/4 teaspoon vanilla extract
2 teaspoons water
Directions
In a large mixing bowl, cream butter and sugar. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Pour half into a greased 13-in.x 9-in.x 2-in. baking dish. Combine pie filling and cinnamon; spoon over batter. Drop remaining batter over filling; spread gently.
Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine glaze ingredients; drizzle over warm or cooled coffee cake.
Cooking : Broccoli Hamburger Casserole
Ingredients
2 (16 ounce) packages frozen broccoli
2 pounds ground beef
1 (8 ounce) package fresh mushrooms
1 large onion, chopped
salt to taste
ground black pepper to taste
2 (10.75 ounce) cans condensed cream of celery soup
1 (16 ounce) container sour cream
1 (16 ounce) package shredded Monterey Jack cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Prepare the broccoli according to package directions.
In a skillet over medium heat, mix the ground beef, mushrooms, and onion. Cook until beef is evenly brown; drain grease. Season with salt and pepper, and mix in cream of celery soup and sour cream. Continue cooking until heated through. Transfer to a medium baking dish, and evenly layer with broccoli. Top with cheese.
Bake 1 hour in the preheated oven, until bubbly and lightly brown.
2 (16 ounce) packages frozen broccoli
2 pounds ground beef
1 (8 ounce) package fresh mushrooms
1 large onion, chopped
salt to taste
ground black pepper to taste
2 (10.75 ounce) cans condensed cream of celery soup
1 (16 ounce) container sour cream
1 (16 ounce) package shredded Monterey Jack cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Prepare the broccoli according to package directions.
In a skillet over medium heat, mix the ground beef, mushrooms, and onion. Cook until beef is evenly brown; drain grease. Season with salt and pepper, and mix in cream of celery soup and sour cream. Continue cooking until heated through. Transfer to a medium baking dish, and evenly layer with broccoli. Top with cheese.
Bake 1 hour in the preheated oven, until bubbly and lightly brown.
Cooking : Blue Cheese Broccoli Salad
Ingredients
2 heads fresh broccoli, with stalks
2 tomatoes, seeded and coarsely chopped
1 cup blue cheese dressing
salt to taste
ground white pepper to taste
Directions
Cut the florets from the broccoli. With a vegetable peeler, peel the stalks, and slice 1/2 inch thick. Bring a large pot of water to a boil. Immerse the broccoli florets and stalks in the boiling water for 1 to 2 minutes, until bright green. Drain and cool.
In a bowl, mix the broccoli, tomatoes, and blue cheese dressing. Season with salt and white pepper.
2 heads fresh broccoli, with stalks
2 tomatoes, seeded and coarsely chopped
1 cup blue cheese dressing
salt to taste
ground white pepper to taste
Directions
Cut the florets from the broccoli. With a vegetable peeler, peel the stalks, and slice 1/2 inch thick. Bring a large pot of water to a boil. Immerse the broccoli florets and stalks in the boiling water for 1 to 2 minutes, until bright green. Drain and cool.
In a bowl, mix the broccoli, tomatoes, and blue cheese dressing. Season with salt and white pepper.
Cooking : Buffalo Chicken Strips II
Ingredients
2/3 cup plain non-fat yogurt
2 tablespoons low-fat mayonnaise
2 ounces crumbled blue cheese
3 tablespoons finely chopped green onions
1/4 teaspoon ground black pepper
1 teaspoon vegetable oil
1/2 pound skinless, boneless chicken breast halves - cut into strips
1/4 teaspoon salt
2 teaspoons butter
1 tablespoon hot pepper sauce
Directions
To Make Dip: In a small bowl, whisk together the yogurt, mayonnaise and bleu cheese. Stir in green onion and pepper; cover and refrigerate.
To Make Strips: Heat oil in a large skillet. Season chicken with salt and sautee over medium high heat, stirring frequently, until lightly browned and cooked through, about 7 to 10 minutes. Remove skillet from heat. Add butter and hot pepper sauce to skillet and swirl until the butter melts and the sauce coats the chicken.
Serve hot chicken with refrigerated dip mix.
2/3 cup plain non-fat yogurt
2 tablespoons low-fat mayonnaise
2 ounces crumbled blue cheese
3 tablespoons finely chopped green onions
1/4 teaspoon ground black pepper
1 teaspoon vegetable oil
1/2 pound skinless, boneless chicken breast halves - cut into strips
1/4 teaspoon salt
2 teaspoons butter
1 tablespoon hot pepper sauce
Directions
To Make Dip: In a small bowl, whisk together the yogurt, mayonnaise and bleu cheese. Stir in green onion and pepper; cover and refrigerate.
To Make Strips: Heat oil in a large skillet. Season chicken with salt and sautee over medium high heat, stirring frequently, until lightly browned and cooked through, about 7 to 10 minutes. Remove skillet from heat. Add butter and hot pepper sauce to skillet and swirl until the butter melts and the sauce coats the chicken.
Serve hot chicken with refrigerated dip mix.
Cooking : Almond Chicken Casserole I
Ingredients
1 1/2 cups uncooked long grain white rice
3 cups water
5 cups diced cooked chicken
1/2 cup mayonnaise
1/2 cup plain yogurt
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups chicken broth
2 tablespoons lemon juice
3 tablespoons chopped onion
1 (8 ounce) can water chestnuts
1 1/2 cups sliced almonds
1 cup chopped celery
2 teaspoons ground white pepper
1 tablespoon salt
3 cups cornflakes cereal
1 cup butter, melted
Directions
Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl stir together the cooked rice, diced chicken, mayonnaise, yogurt, cream of mushroom soup, and chicken broth. Mix in the lemon juice, onion, water chestnuts, 1 cup of sliced almonds, and celery. Season with white pepper and salt. Transfer the mixture to the prepared baking dish.
In a bowl, toss the remaining 1/2 cup sliced almonds and cornflakes cereal with the melted butter. Spread evenly over the casserole.
Bake 35 to 45 minutes in the preheated oven, until lightly browned.
1 1/2 cups uncooked long grain white rice
3 cups water
5 cups diced cooked chicken
1/2 cup mayonnaise
1/2 cup plain yogurt
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups chicken broth
2 tablespoons lemon juice
3 tablespoons chopped onion
1 (8 ounce) can water chestnuts
1 1/2 cups sliced almonds
1 cup chopped celery
2 teaspoons ground white pepper
1 tablespoon salt
3 cups cornflakes cereal
1 cup butter, melted
Directions
Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl stir together the cooked rice, diced chicken, mayonnaise, yogurt, cream of mushroom soup, and chicken broth. Mix in the lemon juice, onion, water chestnuts, 1 cup of sliced almonds, and celery. Season with white pepper and salt. Transfer the mixture to the prepared baking dish.
In a bowl, toss the remaining 1/2 cup sliced almonds and cornflakes cereal with the melted butter. Spread evenly over the casserole.
Bake 35 to 45 minutes in the preheated oven, until lightly browned.
Cooking : Broccoli Shrimp Pasta Toss
Ingredients
2 cups uncooked bow tie pasta
1/4 cup chopped onion
3 garlic cloves, minced
1 tablespoon butter or stick margarine
1 tablespoon olive oil
2 cups fresh broccoli florets
1/4 teaspoon salt
8 ounces uncooked medium shrimp, peeled and deveined
1/4 cup grated Parmesan cheese
Directions
Cook pasta according to package directions. In a large nonstick skillet, saute onion and garlic in butter and oil until tender. Add broccoli and salt; cook and stir over medium-high heat for 8 minutes. Add shrimp; cook and stir 2-3 minutes longer or until shrimp turn pink and broccoli is tender. Drain pasta; transfer to a serving bowl. Add the broccoli mixture; toss gently. Sprinkle with Parmesan cheese.
2 cups uncooked bow tie pasta
1/4 cup chopped onion
3 garlic cloves, minced
1 tablespoon butter or stick margarine
1 tablespoon olive oil
2 cups fresh broccoli florets
1/4 teaspoon salt
8 ounces uncooked medium shrimp, peeled and deveined
1/4 cup grated Parmesan cheese
Directions
Cook pasta according to package directions. In a large nonstick skillet, saute onion and garlic in butter and oil until tender. Add broccoli and salt; cook and stir over medium-high heat for 8 minutes. Add shrimp; cook and stir 2-3 minutes longer or until shrimp turn pink and broccoli is tender. Drain pasta; transfer to a serving bowl. Add the broccoli mixture; toss gently. Sprinkle with Parmesan cheese.
Cooking : Broccoli, Rice, Cheese, and Chicken Casserole
Ingredients
2 cups water
2 cups uncooked instant rice
2 (10 ounce) cans chunk chicken, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup butter
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.
2 cups water
2 cups uncooked instant rice
2 (10 ounce) cans chunk chicken, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup butter
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.
Cooking : Blueberry Oat Muffins
Ingredients
1/2 cup quick cooking oats
1/2 cup orange juice
1 1/2 cups all-purpose flour
1/2 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup vegetable oil
1 egg, beaten
1 cup fresh blueberries
2 teaspoons white sugar
1/4 teaspoon ground cinnamon
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. In a small bowl, mix the oats and orange juice together. Set aside.
In a medium bowl, mix flour, 1/2 cup sugar, baking powder, salt, and baking soda. Thoroughly blend in the oil and egg. Stir in the oat mixture, and fold in blueberries. Spoon batter into the prepared muffin cups.
Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins.
Bake 18 to 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
1/2 cup quick cooking oats
1/2 cup orange juice
1 1/2 cups all-purpose flour
1/2 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup vegetable oil
1 egg, beaten
1 cup fresh blueberries
2 teaspoons white sugar
1/4 teaspoon ground cinnamon
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. In a small bowl, mix the oats and orange juice together. Set aside.
In a medium bowl, mix flour, 1/2 cup sugar, baking powder, salt, and baking soda. Thoroughly blend in the oil and egg. Stir in the oat mixture, and fold in blueberries. Spoon batter into the prepared muffin cups.
Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins.
Bake 18 to 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Cooking : Asian Ginger Grill Marinade
Ingredients
1/3 cup soy sauce
1/4 cup rice vinegar
2 tablespoons honey
2 tablespoons sesame oil
2 teaspoons minced garlic
1 tablespoon grated fresh ginger root
1 tablespoon chopped green onion or shallot
1 tablespoon raw sesame seeds
1/2 teaspoon ground pepper
Directions
Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved.
1/3 cup soy sauce
1/4 cup rice vinegar
2 tablespoons honey
2 tablespoons sesame oil
2 teaspoons minced garlic
1 tablespoon grated fresh ginger root
1 tablespoon chopped green onion or shallot
1 tablespoon raw sesame seeds
1/2 teaspoon ground pepper
Directions
Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved.
Cooking : Artichoke Crostini
Ingredients
1 (1 pound) loaf sourdough baguette
2 cups chopped seeded tomatoes
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and chopped
2 tablespoons minced fresh basil
2 tablespoons olive oil
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
Directions
Cut the baguette into 32 slices. Place on an ungreased baking sheet; spritz bread with nonstick cooking spray. Bake at 325 degrees F for 7-10 minutes or until crisp. Cool on a wire rack. In a bowl, combine the tomatoes, artichokes, basil, oil, seasoned salt and pepper. Spoon onto bread slices.
1 (1 pound) loaf sourdough baguette
2 cups chopped seeded tomatoes
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and chopped
2 tablespoons minced fresh basil
2 tablespoons olive oil
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
Directions
Cut the baguette into 32 slices. Place on an ungreased baking sheet; spritz bread with nonstick cooking spray. Bake at 325 degrees F for 7-10 minutes or until crisp. Cool on a wire rack. In a bowl, combine the tomatoes, artichokes, basil, oil, seasoned salt and pepper. Spoon onto bread slices.
Cooking : Ben's Bearnaise Sauce
Ingredients
1/2 cup dry white wine
2 tablespoons tarragon vinegar
2 tablespoons shallots, minced
1/2 teaspoon ground white pepper
4 sprigs fresh tarragon, chopped
2 sprigs fresh chervil, minced
2 sprigs fresh parsley, minced
4 egg yolks
1 cup hot melted butter
Directions
Combine the wine, vinegar, shallots, white pepper, tarragon, chervil, and parsley in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside.
Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.
Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately.
1/2 cup dry white wine
2 tablespoons tarragon vinegar
2 tablespoons shallots, minced
1/2 teaspoon ground white pepper
4 sprigs fresh tarragon, chopped
2 sprigs fresh chervil, minced
2 sprigs fresh parsley, minced
4 egg yolks
1 cup hot melted butter
Directions
Combine the wine, vinegar, shallots, white pepper, tarragon, chervil, and parsley in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside.
Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.
Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately.
Cooking : Alligator Swamp Water
Ingredients
1 (1.5 fluid ounce) jigger melon liqueur
1/2 cup cold orange juice
Directions
Fill a highball glass with ice. Pour in melon liqueur and orange juice. Stir, and serve.
1 (1.5 fluid ounce) jigger melon liqueur
1/2 cup cold orange juice
Directions
Fill a highball glass with ice. Pour in melon liqueur and orange juice. Stir, and serve.
Cooking : Baked Butterfish Saratoga
Ingredients
2 tablespoons butter
1 tablespoon chopped fresh parsley
1 tablespoon minced fresh chives
1 1/2 pounds butterfish fillets
1/4 cup fresh lemon juice
salt and pepper to taste
1 bunch fresh parsley
1 lemon, cut into wedges
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a bowl, cream together the butter, chopped parsley, and chives.
Arrange the butterfish in the prepared baking dish. Sprinkle with lemon juice, and season with salt and pepper. Dot the fish with about 2 tablespoons of the butter mixture.
Bake 5 minutes in the preheated oven, until the butter is melted. Turn fillets, brush with remaining butter mixture, and continue baking 10 minutes, or until fish is easily flaked with a fork. Garnish with parsley sprigs and lemon wedges to serve.
2 tablespoons butter
1 tablespoon chopped fresh parsley
1 tablespoon minced fresh chives
1 1/2 pounds butterfish fillets
1/4 cup fresh lemon juice
salt and pepper to taste
1 bunch fresh parsley
1 lemon, cut into wedges
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a bowl, cream together the butter, chopped parsley, and chives.
Arrange the butterfish in the prepared baking dish. Sprinkle with lemon juice, and season with salt and pepper. Dot the fish with about 2 tablespoons of the butter mixture.
Bake 5 minutes in the preheated oven, until the butter is melted. Turn fillets, brush with remaining butter mixture, and continue baking 10 minutes, or until fish is easily flaked with a fork. Garnish with parsley sprigs and lemon wedges to serve.
Cooking : Best Guacamole
Ingredients
1/2 lemon, juiced
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil
Directions
Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.
1/2 lemon, juiced
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil
Directions
Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.
Cooking : Asparagus Quiche
Ingredients
1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
10 slices bacon
2 (8 inch) unbaked pie shells
1 egg white, lightly beaten
1 1/2 cups half-and-half cream
1/4 teaspoon ground nutmeg
salt and pepper to taste
2 cups shredded Swiss cheese
Directions
Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.
1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
10 slices bacon
2 (8 inch) unbaked pie shells
1 egg white, lightly beaten
1 1/2 cups half-and-half cream
1/4 teaspoon ground nutmeg
salt and pepper to taste
2 cups shredded Swiss cheese
Directions
Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.
Cooking : Baked Swiss Chicken
Ingredients
6 boneless skinless chicken breast halves (1-1/2 pounds)
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/2 cup white wine or chicken broth
6 slices Swiss cheese
1 cup crushed seasoned croutons
Directions
Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the soup and wine or broth; pour over chicken. Top with cheese and sprinkle with croutons. Bake, uncovered, at 350 degrees F for 35-40 minutes or until chicken juices run clear.
6 boneless skinless chicken breast halves (1-1/2 pounds)
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/2 cup white wine or chicken broth
6 slices Swiss cheese
1 cup crushed seasoned croutons
Directions
Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the soup and wine or broth; pour over chicken. Top with cheese and sprinkle with croutons. Bake, uncovered, at 350 degrees F for 35-40 minutes or until chicken juices run clear.
Cooking : Baked Oatmeal I
Ingredients
1/2 cup vegetable oil
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder
3 cups quick cooking oats
1/2 cup raisins
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
Directions
Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well then stir in raisins. Pour into a lightly grease pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven until firm, about 35 minutes. Serve hot.
1/2 cup vegetable oil
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder
3 cups quick cooking oats
1/2 cup raisins
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
Directions
Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well then stir in raisins. Pour into a lightly grease pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven until firm, about 35 minutes. Serve hot.
Cooking : Banana Crepes
Ingredients
1 cup all-purpose flour
1/4 cup confectioners' sugar
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup half-and-half cream
6 bananas, halved lengthwise
1 1/2 cups whipped heavy cream
1 pinch ground cinnamon
Directions
Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.
1 cup all-purpose flour
1/4 cup confectioners' sugar
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup half-and-half cream
6 bananas, halved lengthwise
1 1/2 cups whipped heavy cream
1 pinch ground cinnamon
Directions
Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.
Cooking : Baby Blintz Stacks
Ingredients
1 (24 ounce) carton cottage cheese
2 fresh peaches - peeled, pitted and chopped
3 tablespoons white sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon almond extract
1/2 cup sour cream
2 tablespoons brown sugar
1 1/2 cups all-purpose flour
1 tablespoon white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 cups milk
2 tablespoons melted butter
1/2 teaspoon vanilla extract
2 fresh peaches, pitted and sliced
Directions
Stir together the cottage cheese, chopped peaches, 3 tablespoons white sugar, 1/4 teaspoon salt, and the almond extract in a bowl until evenly combined. Stir together the sour cream and brown sugar in a separate bowl. Refrigerate both fillings until ready to use.
Whisk together the flour, 1 tablespoon of white sugar, the baking powder, 1/2 teaspoon salt, and the nutmeg in a bowl. Beat the eggs, milk, butter, and vanilla extract in a separate bowl until smooth. Stir in the flour mixture until no lumps remain.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle to form silver dollar-sized blintzes. Cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
To assemble, spread 1 tablespoon of peach filling on top of each blintz. Stack together 5 blintzes to make a serving portion, and spoon the sweetened sour cream overtop. Garnish with peach slices.
1 (24 ounce) carton cottage cheese
2 fresh peaches - peeled, pitted and chopped
3 tablespoons white sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon almond extract
1/2 cup sour cream
2 tablespoons brown sugar
1 1/2 cups all-purpose flour
1 tablespoon white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 cups milk
2 tablespoons melted butter
1/2 teaspoon vanilla extract
2 fresh peaches, pitted and sliced
Directions
Stir together the cottage cheese, chopped peaches, 3 tablespoons white sugar, 1/4 teaspoon salt, and the almond extract in a bowl until evenly combined. Stir together the sour cream and brown sugar in a separate bowl. Refrigerate both fillings until ready to use.
Whisk together the flour, 1 tablespoon of white sugar, the baking powder, 1/2 teaspoon salt, and the nutmeg in a bowl. Beat the eggs, milk, butter, and vanilla extract in a separate bowl until smooth. Stir in the flour mixture until no lumps remain.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle to form silver dollar-sized blintzes. Cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
To assemble, spread 1 tablespoon of peach filling on top of each blintz. Stack together 5 blintzes to make a serving portion, and spoon the sweetened sour cream overtop. Garnish with peach slices.
Cooking : Boston Iced Tea
Ingredients
1 gallon water
1 cup white sugar
15 tea bags
1 (12 fluid ounce) can frozen cranberry juice concentrate
Directions
Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.
1 gallon water
1 cup white sugar
15 tea bags
1 (12 fluid ounce) can frozen cranberry juice concentrate
Directions
Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.
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