Ingredients
1/2 cup butter or margarine
2 cups sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped pecans
1 (10 inch) unbaked pastry shell
Directions
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans. Pour into the pie shell. Bake at 325 degrees F for 55 minutes or until set. Cool on a wire rack. Store in the refrigerator.
Tuesday, May 31, 2011
Cooking : Baked Basil Fries
Ingredients
1/4 cup grated Parmesan cheese
1 tablespoon olive or vegetable oil
1 tablespoon dried basil
1/4 teaspoon garlic powder
4 medium red potatoes
Directions
In a bowl, combine Parmesan cheese, oil, basil and garlic powder.
Cut potatoes into 1/4-in. sticks. Add to cheese mixture; toss to coat. Place in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray.
Bake at 425 degrees for 15 minutes; turn potatoes. Bake 15-20 minutes longer or until crisp and tender.
1/4 cup grated Parmesan cheese
1 tablespoon olive or vegetable oil
1 tablespoon dried basil
1/4 teaspoon garlic powder
4 medium red potatoes
Directions
In a bowl, combine Parmesan cheese, oil, basil and garlic powder.
Cut potatoes into 1/4-in. sticks. Add to cheese mixture; toss to coat. Place in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray.
Bake at 425 degrees for 15 minutes; turn potatoes. Bake 15-20 minutes longer or until crisp and tender.
Cooking : Beefy Baked Ziti
Ingredients
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
52 ounces Classico� Tomato and Basil Sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add pasta sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
52 ounces Classico� Tomato and Basil Sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add pasta sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Cooking : Banana Meatloaf
Ingredients
1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon minced onion
3/4 cup mashed banana
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon paprika
1/2 teaspoon ground mustard
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, combine ground beef, bread crumbs, onion, banana, salt, pepper, paprika and dry mustard until well mixed. Shape into a loaf and place in prepared pan.
Bake in preheated oven 1 hour, or until no longer pink in the center.
1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon minced onion
3/4 cup mashed banana
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon paprika
1/2 teaspoon ground mustard
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, combine ground beef, bread crumbs, onion, banana, salt, pepper, paprika and dry mustard until well mixed. Shape into a loaf and place in prepared pan.
Bake in preheated oven 1 hour, or until no longer pink in the center.
Cooking : Broccoli Fettuccine
Ingredients
4 ounces uncooked fettuccine
2 cups broccoli florets
3 tablespoons chopped green onions
1 teaspoon vegetable oil
1 (14.5 ounce) can stewed tomatoes
1/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 teaspoons cornstarch
1/4 cup water
2 teaspoons grated Parmesan cheese
Directions
Cook fettuccine according to package directions. Meanwhile, in a skillet, stir-fry the broccoli and onions in oil for 3 minutes. Add the tomatoes, oregano, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 6 minutes.
Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook for 1 minute. Drain fettuccine; top with broccoli mixture. Sprinkle with Parmesan cheese.
4 ounces uncooked fettuccine
2 cups broccoli florets
3 tablespoons chopped green onions
1 teaspoon vegetable oil
1 (14.5 ounce) can stewed tomatoes
1/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 teaspoons cornstarch
1/4 cup water
2 teaspoons grated Parmesan cheese
Directions
Cook fettuccine according to package directions. Meanwhile, in a skillet, stir-fry the broccoli and onions in oil for 3 minutes. Add the tomatoes, oregano, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 6 minutes.
Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook for 1 minute. Drain fettuccine; top with broccoli mixture. Sprinkle with Parmesan cheese.
Cooking : Barb's Broccoli-Cauliflower Salad
Ingredients
12 slices bacon
1 head fresh broccoli, diced
1 head cauliflower, chopped
1/2 red onion, diced
3/4 cup sunflower seeds
1 cup creamy salad dressing
1 1/2 tablespoons white wine vinegar
1/4 cup white sugar
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans.
Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.
12 slices bacon
1 head fresh broccoli, diced
1 head cauliflower, chopped
1/2 red onion, diced
3/4 cup sunflower seeds
1 cup creamy salad dressing
1 1/2 tablespoons white wine vinegar
1/4 cup white sugar
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans.
Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.
Cooking : Armenian Lentils
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
4 cups water
1 cup lentils
1/4 cup bulgur
1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, quartered
2 green onions, chopped
1 cup plain yogurt
Directions
Heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside.
Bring water to a boil in a pan over medium heat; add the lentils. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes. Stir in the bulgur, salt, and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes.
Divide lentils into 4 even portions; squeeze one lime wedge over each portion and top with green onions and yogurt.
2 tablespoons olive oil
1 yellow onion, chopped
4 cups water
1 cup lentils
1/4 cup bulgur
1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, quartered
2 green onions, chopped
1 cup plain yogurt
Directions
Heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside.
Bring water to a boil in a pan over medium heat; add the lentils. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes. Stir in the bulgur, salt, and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes.
Divide lentils into 4 even portions; squeeze one lime wedge over each portion and top with green onions and yogurt.
Cooking : Best Garlic Souffle
Ingredients
1/4 cup butter
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese
2 teaspoons lemon juice
3 eggs, well beaten
1 cup minced garlic
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
Melt butter in a large saucepan over medium heat. Stir in celery soup, milk, salt and pepper. Heat, stirring, until smooth. Slowly stir in cheese and lemon juice, mixing well.
Remove from heat and stir in eggs and garlic. Mix well and pour into prepared dish.
Bake in preheated oven for 50 minutes.
1/4 cup butter
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese
2 teaspoons lemon juice
3 eggs, well beaten
1 cup minced garlic
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
Melt butter in a large saucepan over medium heat. Stir in celery soup, milk, salt and pepper. Heat, stirring, until smooth. Slowly stir in cheese and lemon juice, mixing well.
Remove from heat and stir in eggs and garlic. Mix well and pour into prepared dish.
Bake in preheated oven for 50 minutes.
Cooking : Beef and Biscuit
Ingredients
1 1/4 pounds lean ground beef
1/2 cup chopped onion
1/4 cup chopped green chile pepper
1 (8 ounce) can tomato sauce
2 teaspoons chili powder
1/2 teaspoon garlic salt
1 (10 ounce) can refrigerated buttermilk biscuit dough
1 1/2 cups shredded Monterey Jack cheese, divided
1/2 cup sour cream
1 egg, lightly beaten
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.
Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.
Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.
Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.
1 1/4 pounds lean ground beef
1/2 cup chopped onion
1/4 cup chopped green chile pepper
1 (8 ounce) can tomato sauce
2 teaspoons chili powder
1/2 teaspoon garlic salt
1 (10 ounce) can refrigerated buttermilk biscuit dough
1 1/2 cups shredded Monterey Jack cheese, divided
1/2 cup sour cream
1 egg, lightly beaten
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.
Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.
Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.
Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.
Cooking : Asian Barbequed Steak
Ingredients
1/4 cup chili sauce
1/4 cup fish sauce
1 1/2 tablespoons dark sesame oil
1 tablespoon grated fresh ginger root
3 cloves garlic, peeled and crushed
2 pounds flank steak
Directions
In a medium bowl, whisk together chili sauce, fish sauce, sesame oil, ginger, and garlic. Set aside a few tablespoons of the mixture for brushing the steaks during grilling. Score flank steak and place in a shallow dish. Pour remaining marinade over the steak, and turn to coat. Cover, and marinate in the refrigerator at least 3 hours.
Preheat an outdoor grill for high heat.
Lightly brush the grilling surface with oil. Grill steak 5 minutes per side, or to desired doneness, brushing frequently with the reserved marinade mixture.
1/4 cup chili sauce
1/4 cup fish sauce
1 1/2 tablespoons dark sesame oil
1 tablespoon grated fresh ginger root
3 cloves garlic, peeled and crushed
2 pounds flank steak
Directions
In a medium bowl, whisk together chili sauce, fish sauce, sesame oil, ginger, and garlic. Set aside a few tablespoons of the mixture for brushing the steaks during grilling. Score flank steak and place in a shallow dish. Pour remaining marinade over the steak, and turn to coat. Cover, and marinate in the refrigerator at least 3 hours.
Preheat an outdoor grill for high heat.
Lightly brush the grilling surface with oil. Grill steak 5 minutes per side, or to desired doneness, brushing frequently with the reserved marinade mixture.
Cooking : Asparagus Ham Fettuccine
Ingredients
4 ounces uncooked fettuccine
1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
1/2 pound fully cooked ham, julienned
1/4 cup chopped walnuts
1 green onion, chopped
2 tablespoons minced fresh sage
1/4 teaspoon pepper
2 tablespoons olive oil
1 cup shredded Cheddar cheese
Directions
Cook the fettuccine according to package directions. Meanwhile, in a large saucepan, bring 4 cups water to a boil; add asparagus. Cover and cook for 3 minutes. Drain and immediately place in ice water; drain and set aside.
In a skillet, saute the ham, walnuts, onion, sage and pepper in oil until onion is tender. Add asparagus; cook and stir for 1 minute. Drain fettuccine; toss with ham mixture. Sprinkle with cheese.
4 ounces uncooked fettuccine
1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
1/2 pound fully cooked ham, julienned
1/4 cup chopped walnuts
1 green onion, chopped
2 tablespoons minced fresh sage
1/4 teaspoon pepper
2 tablespoons olive oil
1 cup shredded Cheddar cheese
Directions
Cook the fettuccine according to package directions. Meanwhile, in a large saucepan, bring 4 cups water to a boil; add asparagus. Cover and cook for 3 minutes. Drain and immediately place in ice water; drain and set aside.
In a skillet, saute the ham, walnuts, onion, sage and pepper in oil until onion is tender. Add asparagus; cook and stir for 1 minute. Drain fettuccine; toss with ham mixture. Sprinkle with cheese.
Cooking : Banana Colada
Ingredients
2 ripe bananas, mashed
4 fluid ounces cream of coconut
6 fluid ounces rum
4 fluid ounces banana liqueur
3 cups crushed ice
Directions
In a blender, combine bananas, cream of coconut, rum, banana liqueur and ice. Blend until smooth. Pour into glasses and serve.
2 ripe bananas, mashed
4 fluid ounces cream of coconut
6 fluid ounces rum
4 fluid ounces banana liqueur
3 cups crushed ice
Directions
In a blender, combine bananas, cream of coconut, rum, banana liqueur and ice. Blend until smooth. Pour into glasses and serve.
Cooking : Almost Beau Monde Seasoning
Ingredients
1 tablespoon ground cloves
1 1/4 teaspoons ground cinnamon
1 tablespoon salt
1 tablespoon ground bay leaf
1 tablespoon ground allspice
2 tablespoons ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon celery seed
2 tablespoons ground white pepper
Directions
In a small mixing bowl. Sift together the clove, cinnamon, salt, bay leaf, allspice, pepper, nutmeg, mace, celery seed and white pepper; mix well and store in a tightly closed jar.
1 tablespoon ground cloves
1 1/4 teaspoons ground cinnamon
1 tablespoon salt
1 tablespoon ground bay leaf
1 tablespoon ground allspice
2 tablespoons ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon celery seed
2 tablespoons ground white pepper
Directions
In a small mixing bowl. Sift together the clove, cinnamon, salt, bay leaf, allspice, pepper, nutmeg, mace, celery seed and white pepper; mix well and store in a tightly closed jar.
Cooking : Andouille and Chicken Creole Pasta
Ingredients
2 tablespoons margarine
1/2 pound andouille sausage, diced
2 skinless, boneless chicken breast halves - cut into strips
3 tablespoons Creole seasoning
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
8 ounces fresh mushrooms, sliced
4 green onions, chopped
1 (14.5 ounce) can fat-free chicken broth
1 cup 2% milk
2 teaspoons lemon pepper
2 teaspoons garlic powder
1/4 cup cornstarch
1/2 cup cold water
1 (16 ounce) package linguine pasta
Directions
Melt the margarine in a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Saute over medium heat until the mushrooms begin to shrink, about 10 minutes.
Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved - I like to use a coffee mug. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.
Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.
2 tablespoons margarine
1/2 pound andouille sausage, diced
2 skinless, boneless chicken breast halves - cut into strips
3 tablespoons Creole seasoning
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
8 ounces fresh mushrooms, sliced
4 green onions, chopped
1 (14.5 ounce) can fat-free chicken broth
1 cup 2% milk
2 teaspoons lemon pepper
2 teaspoons garlic powder
1/4 cup cornstarch
1/2 cup cold water
1 (16 ounce) package linguine pasta
Directions
Melt the margarine in a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Saute over medium heat until the mushrooms begin to shrink, about 10 minutes.
Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved - I like to use a coffee mug. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.
Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.
Cooking : Almond Kisses
Ingredients
2 cups almonds
2 egg whites
1 cup packed brown sugar
2 tablespoons sifted all-purpose flour
Directions
Preheat oven to 300 degrees F. Grease cookie sheets.
Chop almonds into 5 or 6 pieces each and set aside.
Separate eggs and whip egg whites until stiff. Fold in brown sugar, flour and almonds. Stir lightly.
Drop by teaspoonfuls onto cookie sheets and bake about 30 minutes.
2 cups almonds
2 egg whites
1 cup packed brown sugar
2 tablespoons sifted all-purpose flour
Directions
Preheat oven to 300 degrees F. Grease cookie sheets.
Chop almonds into 5 or 6 pieces each and set aside.
Separate eggs and whip egg whites until stiff. Fold in brown sugar, flour and almonds. Stir lightly.
Drop by teaspoonfuls onto cookie sheets and bake about 30 minutes.
Cooking : Bird's Nest Pie
Ingredients
4 medium apples - peeled, cored and sliced
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup sour milk*
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions
Divide apples evenly between two greased 9-in. pie plates; set aside. In a mixing bowl, combine flour, sugar, baking soda, cream of tartar, sour milk and egg; mix well. Divide batter and pour over apples. Bake at 350 degrees F for 25-30 minutes or until pies are lightly browned and test done. Invert onto serving plates (so apples are on the top). Combine all topping ingredients; sprinkle over apples. Serve warm.
4 medium apples - peeled, cored and sliced
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup sour milk*
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions
Divide apples evenly between two greased 9-in. pie plates; set aside. In a mixing bowl, combine flour, sugar, baking soda, cream of tartar, sour milk and egg; mix well. Divide batter and pour over apples. Bake at 350 degrees F for 25-30 minutes or until pies are lightly browned and test done. Invert onto serving plates (so apples are on the top). Combine all topping ingredients; sprinkle over apples. Serve warm.
Cooking : 3-Cheese Pasta Bake
Ingredients
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 (8 ounce) package shredded two-cheese blend
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
4 cups cooked corkscrew-shaped pasta
Directions
Mix soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta.
Bake at 400 degrees F. for 20 min. or until hot.
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 (8 ounce) package shredded two-cheese blend
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
4 cups cooked corkscrew-shaped pasta
Directions
Mix soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta.
Bake at 400 degrees F. for 20 min. or until hot.
Cooking : Broccoli Chicken Divan
Ingredients
1 pound chopped fresh broccoli
1 1/2 cups cubed, cooked chicken meat
1 (10.75 ounce) can condensed cream of broccoli soup
1/3 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon butter, melted
2 tablespoons dried bread crumbs
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.
1 pound chopped fresh broccoli
1 1/2 cups cubed, cooked chicken meat
1 (10.75 ounce) can condensed cream of broccoli soup
1/3 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon butter, melted
2 tablespoons dried bread crumbs
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.
Cooking : Blue Cheese Apple Salad
Ingredients
3 unpeeled red apples, cubed
2 teaspoons lemon juice
3 cups cubed cantaloupe
2 cups sliced celery
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/3 cup mayonnaise or salad dressing
Lettuce Leaves
Directions
In a large bowl, toss apples with lemon juice. Add cantaloupe and celery; mix well. In a small bowl, combine the sour cream, blue cheese and mayonnaise. Pour over apple mixture and toss to coat. Cover and refrigerate for 1 hour. Serve in a lettuce-lined bowl.
3 unpeeled red apples, cubed
2 teaspoons lemon juice
3 cups cubed cantaloupe
2 cups sliced celery
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/3 cup mayonnaise or salad dressing
Lettuce Leaves
Directions
In a large bowl, toss apples with lemon juice. Add cantaloupe and celery; mix well. In a small bowl, combine the sour cream, blue cheese and mayonnaise. Pour over apple mixture and toss to coat. Cover and refrigerate for 1 hour. Serve in a lettuce-lined bowl.
Cooking : Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream
Ingredients
1/3 cup light sour cream
1 tablespoon chopped fresh chives
1 tablespoon lemon juice
salt and white pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 pound fresh asparagus, trimmed and coarsely chopped
1/2 onion, chopped
1 clove garlic, minced
1/2 teaspoon dried thyme
2 tablespoons all-purpose flour
6 cups chicken stock
2 Yukon Gold potatoes, cubed
1 pinch salt and white pepper to taste
4 ounces lump crabmeat
Directions
In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.
1/3 cup light sour cream
1 tablespoon chopped fresh chives
1 tablespoon lemon juice
salt and white pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 pound fresh asparagus, trimmed and coarsely chopped
1/2 onion, chopped
1 clove garlic, minced
1/2 teaspoon dried thyme
2 tablespoons all-purpose flour
6 cups chicken stock
2 Yukon Gold potatoes, cubed
1 pinch salt and white pepper to taste
4 ounces lump crabmeat
Directions
In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.
Cooking : Bacon-y Bok Choy
Ingredients
4 slices bacon, chopped
2 pounds baby bok choy
1 teaspoon olive oil
1/2 small red onion, chopped
1 teaspoon red pepper flakes
1 teaspoon minced garlic
salt to taste
Directions
Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.
Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot!
4 slices bacon, chopped
2 pounds baby bok choy
1 teaspoon olive oil
1/2 small red onion, chopped
1 teaspoon red pepper flakes
1 teaspoon minced garlic
salt to taste
Directions
Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.
Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot!
Cooking : Almond Meringue Cookies
Ingredients
11 ounces ground almonds
3 egg whites
1 cup confectioners' sugar
1 teaspoon grated lemon zest
3/4 teaspoon ground cinnamon
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.
In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.
11 ounces ground almonds
3 egg whites
1 cup confectioners' sugar
1 teaspoon grated lemon zest
3/4 teaspoon ground cinnamon
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.
In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.
Cooking : Beefburger Parcels
Ingredients
1 pound ground beef
1 onion, finely chopped
1 clove garlic
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
salt and pepper to taste
1 tablespoon olive oil
1 onion, chopped
1/2 pound fresh mushrooms, finely chopped
1 (17.25 ounce) package frozen puff pastry
1 egg, beaten
1 cup red grape juice
1 cube beef bouillon
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch, mixed with equal parts water
Directions
Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine ground beef, 1 chopped onion, garlic, and 1 tablespoon olive oil. Season with Worcestershire sauce, Italian seasoning, salt, and pepper. Add egg, and mix well. Shape into 4 thick patties, not too large in diameter. Cook burgers on grill until brown.
Heat 1 tablespoon olive oil in a skillet over medium heat. Saute 1 chopped onion, and chopped mushrooms until brown and caramelized.
Cut puff pastry into 4 squares, and roll pieces large enough to wrap burgers. Divide mushroom mixture into the center of each pastry, then top with burgers. Wrap pastry around burgers, and seal edges. Place parcels seam side down on a baking sheet. Brush with beaten egg.
Bake in preheated oven for 25 to 30 minutes, or until pastry is puffed and golden brown. Serve with Red Grape Sauce.
Meanwhile, make Red Grape Sauce: In a saucepan over medium heat, combine grape juice, Worcestershire sauce, and bouillon. Mix the cornstarch with water, and stir into sauce. Bring slowly to a boil, stirring constantly, until thickened.
1 pound ground beef
1 onion, finely chopped
1 clove garlic
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
salt and pepper to taste
1 tablespoon olive oil
1 onion, chopped
1/2 pound fresh mushrooms, finely chopped
1 (17.25 ounce) package frozen puff pastry
1 egg, beaten
1 cup red grape juice
1 cube beef bouillon
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch, mixed with equal parts water
Directions
Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine ground beef, 1 chopped onion, garlic, and 1 tablespoon olive oil. Season with Worcestershire sauce, Italian seasoning, salt, and pepper. Add egg, and mix well. Shape into 4 thick patties, not too large in diameter. Cook burgers on grill until brown.
Heat 1 tablespoon olive oil in a skillet over medium heat. Saute 1 chopped onion, and chopped mushrooms until brown and caramelized.
Cut puff pastry into 4 squares, and roll pieces large enough to wrap burgers. Divide mushroom mixture into the center of each pastry, then top with burgers. Wrap pastry around burgers, and seal edges. Place parcels seam side down on a baking sheet. Brush with beaten egg.
Bake in preheated oven for 25 to 30 minutes, or until pastry is puffed and golden brown. Serve with Red Grape Sauce.
Meanwhile, make Red Grape Sauce: In a saucepan over medium heat, combine grape juice, Worcestershire sauce, and bouillon. Mix the cornstarch with water, and stir into sauce. Bring slowly to a boil, stirring constantly, until thickened.
Cooking : Better Help for Hamburger
Ingredients
1 pound ground beef
3 medium potatoes, peeled and sliced
1 red bell pepper, seeded and diced
1/2 large red onion, chopped
2 tablespoons olive oil
1 cup shredded Cheddar cheese
1 fresh jalapeno pepper, chopped
Directions
Place ground beef in a skillet over medium-high heat. Cook and crumble until evenly browned. Drain grease, and set aside.
Meanwhile place potatoes in a saucepan with enough water to cover. bring to a boil, and cook for about 10 minutes, until just tender. Drain potatoes, and remove from the pan.
Heat oil over medium heat using the pan that the potatoes were cooked in. Add the bell pepper and onion. Cook and stir for about 5 minutes, until tender. Mix in the ground beef and potatoes, cooking until heated through, about 5 minutes. Stir in cheese, and remove from heat. Serve immediately.
1 pound ground beef
3 medium potatoes, peeled and sliced
1 red bell pepper, seeded and diced
1/2 large red onion, chopped
2 tablespoons olive oil
1 cup shredded Cheddar cheese
1 fresh jalapeno pepper, chopped
Directions
Place ground beef in a skillet over medium-high heat. Cook and crumble until evenly browned. Drain grease, and set aside.
Meanwhile place potatoes in a saucepan with enough water to cover. bring to a boil, and cook for about 10 minutes, until just tender. Drain potatoes, and remove from the pan.
Heat oil over medium heat using the pan that the potatoes were cooked in. Add the bell pepper and onion. Cook and stir for about 5 minutes, until tender. Mix in the ground beef and potatoes, cooking until heated through, about 5 minutes. Stir in cheese, and remove from heat. Serve immediately.
Cooking : Best Rolls Ever!
Ingredients
2 cups water
1 cup butter
1 cup white sugar
1/2 cup water
1 teaspoon white sugar
3 (.25 ounce) packages active dry yeast
1 teaspoon salt
7 1/2 cups self-rising flour
Directions
In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes.
In another bowl, mix 1 cup sugar and eggs.
In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this.
Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered.
When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle.
Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size.
Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven.
2 cups water
1 cup butter
1 cup white sugar
1/2 cup water
1 teaspoon white sugar
3 (.25 ounce) packages active dry yeast
1 teaspoon salt
7 1/2 cups self-rising flour
Directions
In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes.
In another bowl, mix 1 cup sugar and eggs.
In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this.
Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered.
When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle.
Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size.
Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven.
Cooking : Best Ziti Ever
Ingredients
1 (16 ounce) package ziti pasta
1 pound mild Italian sausage, casings removed
2 (24 ounce) jars marinara sauce
1 1/2 teaspoons dried basil, divided
12 ounces ricotta cheese
1 1/2 teaspoons Italian seasoning, divided
1 dash salt and pepper
1 pound mozzarella cheese, shredded
Directions
Preheat oven to 350 degrees F (175 degrees C). 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.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
Bake in preheated oven for 40 to 45 minutes.
1 (16 ounce) package ziti pasta
1 pound mild Italian sausage, casings removed
2 (24 ounce) jars marinara sauce
1 1/2 teaspoons dried basil, divided
12 ounces ricotta cheese
1 1/2 teaspoons Italian seasoning, divided
1 dash salt and pepper
1 pound mozzarella cheese, shredded
Directions
Preheat oven to 350 degrees F (175 degrees C). 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.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
Bake in preheated oven for 40 to 45 minutes.
Cooking : Beef Summer Sausage
Ingredients
5 pounds ground beef
4 tablespoons monosodium glutamate (MSG)
2 teaspoons cayenne pepper
2 teaspoons ground black pepper
3 teaspoons garlic powder
3 teaspoons brown sugar
2 1/2 teaspoons mustard powder
2 teaspoons whole black peppercorns
4 teaspoons liquid smoke flavoring
Directions
In a large bowl, combine the beef, meat tenderizer, cayenne pepper, ground black pepper, garlic powder, brown sugar, mustard powder and peppercorns and mix well. Pour the liquid smoke over the mixture, but do not mix. Cover and place in the refrigerator for at least 24 hours.
Preheat oven to 150 degrees F (65 degrees C).
Remove the beef mixture from refrigerator and mix well. Roll into 1 1/2x9 inch logs and place in a 9x13 inch baking dish.
Bake at 150 degrees F (65 degrees C) for 4 hours. Remove from oven and let cool.
5 pounds ground beef
4 tablespoons monosodium glutamate (MSG)
2 teaspoons cayenne pepper
2 teaspoons ground black pepper
3 teaspoons garlic powder
3 teaspoons brown sugar
2 1/2 teaspoons mustard powder
2 teaspoons whole black peppercorns
4 teaspoons liquid smoke flavoring
Directions
In a large bowl, combine the beef, meat tenderizer, cayenne pepper, ground black pepper, garlic powder, brown sugar, mustard powder and peppercorns and mix well. Pour the liquid smoke over the mixture, but do not mix. Cover and place in the refrigerator for at least 24 hours.
Preheat oven to 150 degrees F (65 degrees C).
Remove the beef mixture from refrigerator and mix well. Roll into 1 1/2x9 inch logs and place in a 9x13 inch baking dish.
Bake at 150 degrees F (65 degrees C) for 4 hours. Remove from oven and let cool.
Cooking : Beef 'n' Eggplant Pie
Ingredients
2 cups cubed eggplant
1/4 cup butter
3/4 pound ground beef
1/2 cup finely chopped onion
1 celery rib with leaves, chopped
1 clove garlic, minced
1 (8 ounce) can tomato sauce
1 tablespoon minced fresh parsley
1 tablespoon dried oregano
1 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) unbaked pastry shell
1/2 cup shredded mozzarella cheese
Directions
In a small skillet, saute eggplant in butter until tender, about 5 minutes. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Remove from the heat.
Prick pastry shell with a fork. Add beef mixture. Bake at 375 degrees F for 20-25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
2 cups cubed eggplant
1/4 cup butter
3/4 pound ground beef
1/2 cup finely chopped onion
1 celery rib with leaves, chopped
1 clove garlic, minced
1 (8 ounce) can tomato sauce
1 tablespoon minced fresh parsley
1 tablespoon dried oregano
1 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) unbaked pastry shell
1/2 cup shredded mozzarella cheese
Directions
In a small skillet, saute eggplant in butter until tender, about 5 minutes. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Remove from the heat.
Prick pastry shell with a fork. Add beef mixture. Bake at 375 degrees F for 20-25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Cooking : 2-Step Inside-Out Chicken Pot Pie
Ingredients
1 pound skinless, boneless chicken breast, cut-up
1 (10.75 ounce) can Campbell's� Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
8 hot biscuits, split
Directions
Cook chicken in nonstick skillet until browned, stirring often.
Add soup and vegetables. Cover and simmer until done. Serve on biscuits.
1 pound skinless, boneless chicken breast, cut-up
1 (10.75 ounce) can Campbell's� Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
8 hot biscuits, split
Directions
Cook chicken in nonstick skillet until browned, stirring often.
Add soup and vegetables. Cover and simmer until done. Serve on biscuits.
Cooking : BBQ Chicken and Bacon Bread
Ingredients
1/4 cup water
3 cooked skinless, boneless chicken breast halves, chopped
6 slices bacon - cooked and crumbled
1 small green bell pepper, chopped
1 1/2 cups honey barbecue sauce, divided
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend, divided
all-purpose flour for rolling
1 (11.5 ounce) can refrigerated crusty French loaf dough
Directions
Preheat an oven to 350 degrees F (175 degrees C). Whisk egg and water; set aside.
Combine chicken, bacon, bell pepper, 1 cup barbecue sauce, and 1 cup of shredded cheese blend. The barbecue sauce should coat the meat; if the mixture is too dry, add more sauce.
Unroll dough on smooth, clean, well-floured surface, and spread or roll out to 1/4 inch thick, keeping rectangular shape. Spread the chicken mixture down the middle of the dough. Top the mixture with more barbecue sauce and the rest of the cheese. Fold one side of dough over mixture. Brush egg wash on edge of folded dough; then fold over other side of dough, sealing with egg wash. Seal both ends of loaf well with egg wash and brush it over the top of the bread.
Carefully place the bread on a greased baking sheet. Bake in the preheated oven until golden brown, about 25 to 35 minutes. Cool slightly before slicing.
1/4 cup water
3 cooked skinless, boneless chicken breast halves, chopped
6 slices bacon - cooked and crumbled
1 small green bell pepper, chopped
1 1/2 cups honey barbecue sauce, divided
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend, divided
all-purpose flour for rolling
1 (11.5 ounce) can refrigerated crusty French loaf dough
Directions
Preheat an oven to 350 degrees F (175 degrees C). Whisk egg and water; set aside.
Combine chicken, bacon, bell pepper, 1 cup barbecue sauce, and 1 cup of shredded cheese blend. The barbecue sauce should coat the meat; if the mixture is too dry, add more sauce.
Unroll dough on smooth, clean, well-floured surface, and spread or roll out to 1/4 inch thick, keeping rectangular shape. Spread the chicken mixture down the middle of the dough. Top the mixture with more barbecue sauce and the rest of the cheese. Fold one side of dough over mixture. Brush egg wash on edge of folded dough; then fold over other side of dough, sealing with egg wash. Seal both ends of loaf well with egg wash and brush it over the top of the bread.
Carefully place the bread on a greased baking sheet. Bake in the preheated oven until golden brown, about 25 to 35 minutes. Cool slightly before slicing.
Cooking : Baked Hot Dog Sandwiches
Ingredients
8 hot dogs, chopped
2/3 cup shredded Cheddar cheese
3 tablespoons pickle relish
3 tablespoons ketchup
2 teaspoons prepared mustard
3 tablespoons chopped onion
8 hot dog buns
Directions
Preheat an oven to 325 degrees F (165 degrees C).
Stir the hot dogs, Cheddar cheese, relish, ketchup, mustard, and onion together in a bowl; spoon into the hot dog buns. Wrap each sandwich in aluminum foil.
Bake in the preheated oven until hot, about 20 minutes. Serve immediately.
8 hot dogs, chopped
2/3 cup shredded Cheddar cheese
3 tablespoons pickle relish
3 tablespoons ketchup
2 teaspoons prepared mustard
3 tablespoons chopped onion
8 hot dog buns
Directions
Preheat an oven to 325 degrees F (165 degrees C).
Stir the hot dogs, Cheddar cheese, relish, ketchup, mustard, and onion together in a bowl; spoon into the hot dog buns. Wrap each sandwich in aluminum foil.
Bake in the preheated oven until hot, about 20 minutes. Serve immediately.
Cooking : Black Forest Dump Cake II
Ingredients
1 (21 ounce) can cherry pie filling
1 (16.5 ounce) can pitted dark sweet cherries
1 (18.25 ounce) package chocolate cake mix
1 cup chopped walnuts
3/4 cup butter, cut into pieces
Directions
Preheat oven to 375 degrees F (190 degrees C). Spray 9x13 baking dish with cooking spray.
Dump cherry pie filling into dish and spread evenly. Repeat with cherries, including juice. Sprinkle cake mix over the top - DO NOT STIR. Sprinkle with chopped nuts. Distribute butter pieces evenly over the top.
Bake in the preheated oven for 45 minutes.
1 (21 ounce) can cherry pie filling
1 (16.5 ounce) can pitted dark sweet cherries
1 (18.25 ounce) package chocolate cake mix
1 cup chopped walnuts
3/4 cup butter, cut into pieces
Directions
Preheat oven to 375 degrees F (190 degrees C). Spray 9x13 baking dish with cooking spray.
Dump cherry pie filling into dish and spread evenly. Repeat with cherries, including juice. Sprinkle cake mix over the top - DO NOT STIR. Sprinkle with chopped nuts. Distribute butter pieces evenly over the top.
Bake in the preheated oven for 45 minutes.
Cooking : Banana Smoothie
Ingredients
2 cups milk
2 medium ripe bananas
1/4 cup honey
1/2 teaspoon vanilla extract
Directions
Combine all ingredients in a blender until smooth.
2 cups milk
2 medium ripe bananas
1/4 cup honey
1/2 teaspoon vanilla extract
Directions
Combine all ingredients in a blender until smooth.
Cooking : Avocado Soup with Chicken and Lime
Ingredients
4 (6 inch) corn tortillas, julienned
1 1/2 tablespoons olive oil
1 white onion, sliced thinly
8 cloves garlic, thinly sliced
4 fresh jalapeno peppers, sliced
8 ounces skinless, boneless chicken breast halves - cut into thin strips
1 quart chicken broth
1/4 cup fresh lime juice
1 tomato, seeded and diced
salt and pepper to taste
1 avocado - peeled, pitted and diced
1/4 cup chopped fresh cilantro
Directions
Preheat oven to 400 degrees F (200 degrees C).
Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes.
In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings.
Ladle soup into bowls and sprinkle with tortilla strips to serve.
4 (6 inch) corn tortillas, julienned
1 1/2 tablespoons olive oil
1 white onion, sliced thinly
8 cloves garlic, thinly sliced
4 fresh jalapeno peppers, sliced
8 ounces skinless, boneless chicken breast halves - cut into thin strips
1 quart chicken broth
1/4 cup fresh lime juice
1 tomato, seeded and diced
salt and pepper to taste
1 avocado - peeled, pitted and diced
1/4 cup chopped fresh cilantro
Directions
Preheat oven to 400 degrees F (200 degrees C).
Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes.
In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings.
Ladle soup into bowls and sprinkle with tortilla strips to serve.
Cooking : Baked Spaghetti with Chicken
Ingredients
3 tablespoons olive oil
2 bay leaves
1 1/2 tablespoons Italian seasoning
1 teaspoon chopped garlic
salt and pepper to taste
4 skinless, boneless chicken breast halves
1 green bell pepper, chopped
1/2 onion, chopped
1 head broccoli, cut into florets
8 fresh mushrooms, sliced
1 pound uncooked spaghetti
5 ounces shredded Colby-Monterey Jack cheese
1 (16 ounce) jar spaghetti sauce
Directions
In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes.
While vegetables are cooking, 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. Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into 9x13 inch pan. Top with shredded cheese.
Bake in preheated oven for 20 minutes, or until cheese is melted. Serve.
3 tablespoons olive oil
2 bay leaves
1 1/2 tablespoons Italian seasoning
1 teaspoon chopped garlic
salt and pepper to taste
4 skinless, boneless chicken breast halves
1 green bell pepper, chopped
1/2 onion, chopped
1 head broccoli, cut into florets
8 fresh mushrooms, sliced
1 pound uncooked spaghetti
5 ounces shredded Colby-Monterey Jack cheese
1 (16 ounce) jar spaghetti sauce
Directions
In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes.
While vegetables are cooking, 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. Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into 9x13 inch pan. Top with shredded cheese.
Bake in preheated oven for 20 minutes, or until cheese is melted. Serve.
Cooking : Blueberry Turnovers
Ingredients
1 (8 ounce) package refrigerated crescent rolls
1/2 cup fresh blueberries
1/4 cup confectioners' sugar
1/4 cup prepared vanilla frosting (optional)
Directions
Preheat oven to 375 degrees F (190 degrees C). Roll out crescent dough triangles onto a baking sheet.
Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.
Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining confectioners' sugar. Drizzle with the vanilla frosting.
1 (8 ounce) package refrigerated crescent rolls
1/2 cup fresh blueberries
1/4 cup confectioners' sugar
1/4 cup prepared vanilla frosting (optional)
Directions
Preheat oven to 375 degrees F (190 degrees C). Roll out crescent dough triangles onto a baking sheet.
Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.
Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining confectioners' sugar. Drizzle with the vanilla frosting.
Cooking : Blueberry Lime Mold
Ingredients
1 (3 ounce) package lime flavored gelatin mix
1 tablespoon sugar
2 tablespoons lime juice
1 1/2 cups boiling water
1 (8 ounce) container frozen whipped topping, thawed
1 pint fresh blueberries
Directions
In a medium bowl, whisk together the gelatin mix, sugar, lime juice, and boiling water for one minute, or until the gelatin is completely dissolved. Cover, and chill for one hour, or until slightly thickened.
When the gelatin mixture is thick, whip with a whisk or electric mixer until light in color, and double in volume. Whisk in whipped topping, and fold in blueberries. Lightly grease a 5 or 6 cup gelatin mold, and fill with the gelatin mixture. Chill for 4 hours, or until firm. Carefully unmold onto a platter, and serve.
1 (3 ounce) package lime flavored gelatin mix
1 tablespoon sugar
2 tablespoons lime juice
1 1/2 cups boiling water
1 (8 ounce) container frozen whipped topping, thawed
1 pint fresh blueberries
Directions
In a medium bowl, whisk together the gelatin mix, sugar, lime juice, and boiling water for one minute, or until the gelatin is completely dissolved. Cover, and chill for one hour, or until slightly thickened.
When the gelatin mixture is thick, whip with a whisk or electric mixer until light in color, and double in volume. Whisk in whipped topping, and fold in blueberries. Lightly grease a 5 or 6 cup gelatin mold, and fill with the gelatin mixture. Chill for 4 hours, or until firm. Carefully unmold onto a platter, and serve.
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