Ingredients
1 teaspoon vanilla extract
1 cup shortening
2 cups all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
9 (1 ounce) squares unsweetened chocolate
1/2 cup chopped almonds
Directions
Preheat oven to 350 degrees F. Grease a 9 inch square baking pan.
To make crust: In a large bowl, cream shortening, white sugar and brown sugar. Separate egg and beat in yolk and vanilla, stirring until well blended. Slowly add in the flour and blend well. Mixture will be stiff.
Press dough evenly into baking pan. Bake for 18 to 20 minutes, or until top is golden brown.
Melt the chocolate in a double boiler over low heat. Spread the melted chocolate over warm crust. Sprinkle top with almonds. Let cool on wire rack before cutting.
Saturday, June 18, 2011
Cooking : Barbie's Tuna Salad
Ingredients
1 (7 ounce) can white tuna, drained and flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder
Directions
In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.
1 (7 ounce) can white tuna, drained and flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder
Directions
In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.
Cooking : Bourbon Slush
Ingredients
1 (6 ounce) can frozen orange juice concentrate
1 (12 ounce) can frozen lemonade concentrate
1 (46 fluid ounce) can pineapple juice
1 1/2 cups white sugar
2 cups strong brewed black tea
2 cups bourbon whiskey
1 (2 liter) bottle lemon-lime flavored carbonated beverage
Directions
In a large bowl or container, mix together the orange juice concentrate, lemonade concentrate, pineapple juice, sugar, tea, and whiskey. Transfer to shallow bowls or dishes, and freeze overnight.
Remove the frozen mixture from the freezer and let stand for about 10 minutes. Chop with a wire whisk or potato masher to make a slushy consistency. Place scoops of the frozen slush into glasses, and top off with the lemon-lime flavored soda.
1 (6 ounce) can frozen orange juice concentrate
1 (12 ounce) can frozen lemonade concentrate
1 (46 fluid ounce) can pineapple juice
1 1/2 cups white sugar
2 cups strong brewed black tea
2 cups bourbon whiskey
1 (2 liter) bottle lemon-lime flavored carbonated beverage
Directions
In a large bowl or container, mix together the orange juice concentrate, lemonade concentrate, pineapple juice, sugar, tea, and whiskey. Transfer to shallow bowls or dishes, and freeze overnight.
Remove the frozen mixture from the freezer and let stand for about 10 minutes. Chop with a wire whisk or potato masher to make a slushy consistency. Place scoops of the frozen slush into glasses, and top off with the lemon-lime flavored soda.
Cooking : Broccoli Salad V
Ingredients
8 slices bacon
1 large head broccoli, cut into florets
1/2 cup red seedless grapes, halved
3 large green onions, chopped
2/3 cup creamy salad dressing
2 tablespoons tarragon vinegar
1/4 cup slivered almonds, toasted
1/2 cup raisins
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl combine the broccoli, grapes and onions.
Whisk the creamy salad dressing and vinegar together. Toss with broccoli mixture and chill. Just before serving toss with bacon, almonds and raisins.
8 slices bacon
1 large head broccoli, cut into florets
1/2 cup red seedless grapes, halved
3 large green onions, chopped
2/3 cup creamy salad dressing
2 tablespoons tarragon vinegar
1/4 cup slivered almonds, toasted
1/2 cup raisins
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl combine the broccoli, grapes and onions.
Whisk the creamy salad dressing and vinegar together. Toss with broccoli mixture and chill. Just before serving toss with bacon, almonds and raisins.
Cooking : Bold Vegan Chili
Ingredients
1 (12 ounce) package vegetarian burger crumbles
3 (15.25 ounce) cans kidney beans
1 large red onion, chopped
4 stalks celery, diced
2 red bell peppers, chopped
4 bay leaves
2 tablespoons hot chili powder
3 tablespoons molasses
1 cube vegetable bouillon
1 tablespoon chopped fresh cilantro
1 teaspoon hot pepper sauce
salt and pepper to taste
1 cup water
3 tablespoons all-purpose flour
1 cup hot water
Directions
In a slow cooker combine vegetarian crumbles, kidney beans, onion, celery, bell pepper, bay leaves, chili powder, molasses, bouillon, cilantro, hot sauce, salt, pepper and 1 cup water. Cook on high for 3 hours.
Dissolve flour in 1 cup hot water. Pour into chili and cook 1 more hour.
1 (12 ounce) package vegetarian burger crumbles
3 (15.25 ounce) cans kidney beans
1 large red onion, chopped
4 stalks celery, diced
2 red bell peppers, chopped
4 bay leaves
2 tablespoons hot chili powder
3 tablespoons molasses
1 cube vegetable bouillon
1 tablespoon chopped fresh cilantro
1 teaspoon hot pepper sauce
salt and pepper to taste
1 cup water
3 tablespoons all-purpose flour
1 cup hot water
Directions
In a slow cooker combine vegetarian crumbles, kidney beans, onion, celery, bell pepper, bay leaves, chili powder, molasses, bouillon, cilantro, hot sauce, salt, pepper and 1 cup water. Cook on high for 3 hours.
Dissolve flour in 1 cup hot water. Pour into chili and cook 1 more hour.
Cooking : Baked Stuffed Tomatoes
Ingredients
6 medium tomatoes
1/2 pound ground beef
1 teaspoon chili powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
2 cups uncooked instant rice
1/2 cup dry bread crumbs
2 tablespoons butter or margarine, melted
2 tablespoons water
Directions
Cut a thin slice off the top of each tomato. Leaving a 1/2-in.-thick shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain.
Meanwhile, in a skillet, brown beef; drain. Add tomato pulp, chili powder, sugar, salt, pepper and oregano; bring to a boil. Reduce heat; simmer 45 to 50 minutes or until slightly thickened, stirring occasionally. Add rice; mix well. Simmer 5 to 6 minutes longer or until rice is tender. Stuff tomatoes and place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine bread crumbs and butter; sprinkle over tomatoes. Add water to baking dish. Bake, uncovered, at 375 degrees F for 20 to 25 minutes or until crumbs are lightly browned.
6 medium tomatoes
1/2 pound ground beef
1 teaspoon chili powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
2 cups uncooked instant rice
1/2 cup dry bread crumbs
2 tablespoons butter or margarine, melted
2 tablespoons water
Directions
Cut a thin slice off the top of each tomato. Leaving a 1/2-in.-thick shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain.
Meanwhile, in a skillet, brown beef; drain. Add tomato pulp, chili powder, sugar, salt, pepper and oregano; bring to a boil. Reduce heat; simmer 45 to 50 minutes or until slightly thickened, stirring occasionally. Add rice; mix well. Simmer 5 to 6 minutes longer or until rice is tender. Stuff tomatoes and place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine bread crumbs and butter; sprinkle over tomatoes. Add water to baking dish. Bake, uncovered, at 375 degrees F for 20 to 25 minutes or until crumbs are lightly browned.
Cooking : Bayou Samburgers
Ingredients
2 1/2 pounds extra lean ground beef
4 cloves roasted garlic, chopped
1 pinch garlic pepper
1 pinch lemon pepper
1 pinch Cajun seasoning
4 slices sweet onion, 1/2 inch thick
4 large Hawaiian sweet rolls
4 slices American cheese
4 slices smoked Edam cheese
4 green leaf lettuce leaves
3 roma (plum) tomatoes, sliced
8 dill pickle slices
Creole mustard (optional)
creamy salad dressing, e.g. Miracle Whip ™ (optional)
ketchup (optional)
Directions
Preheat an outdoor grill for high heat.
Mix together the ground beef and roasted garlic. Form the mixture into four balls, and flatten into patties about 3/4 inch thick. Sprinkle the patties with garlic pepper, lemon salt, and Cajun seasoning.
Lightly oil the grilling surface. Place onions on the grill, and toast on both sides. Place beef patties on the grill, and set the onions on top of them. Grill for about 5 minutes on each side, or to desired doneness. If you're lucky (or trashy) enough to still have a coffee can of grease on your stove, brush both sides of the Hawaiian rolls, then toast them on the grill.
To assemble, place the patties on buns, and top with slices of American and Edam cheese, lettuce, tomato, pickles, and your choice of condiments such as ketchup, Creole mustard, and salad dressing. These listed are some of mine.
2 1/2 pounds extra lean ground beef
4 cloves roasted garlic, chopped
1 pinch garlic pepper
1 pinch lemon pepper
1 pinch Cajun seasoning
4 slices sweet onion, 1/2 inch thick
4 large Hawaiian sweet rolls
4 slices American cheese
4 slices smoked Edam cheese
4 green leaf lettuce leaves
3 roma (plum) tomatoes, sliced
8 dill pickle slices
Creole mustard (optional)
creamy salad dressing, e.g. Miracle Whip ™ (optional)
ketchup (optional)
Directions
Preheat an outdoor grill for high heat.
Mix together the ground beef and roasted garlic. Form the mixture into four balls, and flatten into patties about 3/4 inch thick. Sprinkle the patties with garlic pepper, lemon salt, and Cajun seasoning.
Lightly oil the grilling surface. Place onions on the grill, and toast on both sides. Place beef patties on the grill, and set the onions on top of them. Grill for about 5 minutes on each side, or to desired doneness. If you're lucky (or trashy) enough to still have a coffee can of grease on your stove, brush both sides of the Hawaiian rolls, then toast them on the grill.
To assemble, place the patties on buns, and top with slices of American and Edam cheese, lettuce, tomato, pickles, and your choice of condiments such as ketchup, Creole mustard, and salad dressing. These listed are some of mine.
Cooking : Bell Pepper and Lemon Salmon
Ingredients
1/4 cup olive oil
2 cloves garlic, chopped
1 lemon, juiced
1 pinch kosher salt
2 (8 ounce) salmon fillets
2 tablespoons capers, drained and rinsed
1/2 red bell pepper, cut into 1/4-inch strips
Directions
In a shallow dish, mix the olive oil, garlic, lemon juice, and salt. Pierce the salmon fillets on both sides with a fork, and place in the dish. Coat with the olive oil mixture, and marinate at least 1 hour in the refrigerator.
Preheat oven to 375 degrees F (190 degrees C).
Place each salmon fillet on a large sheet of aluminum foil. Fold the foil around the fillets to form packets. Pour the marinade mixture over the fillets, and top with capers and red bell pepper strips. Tightly seal packets, and place in a baking dish.
Cook salmon 35 minutes in the preheated oven, until easily flaked with a fork.
1/4 cup olive oil
2 cloves garlic, chopped
1 lemon, juiced
1 pinch kosher salt
2 (8 ounce) salmon fillets
2 tablespoons capers, drained and rinsed
1/2 red bell pepper, cut into 1/4-inch strips
Directions
In a shallow dish, mix the olive oil, garlic, lemon juice, and salt. Pierce the salmon fillets on both sides with a fork, and place in the dish. Coat with the olive oil mixture, and marinate at least 1 hour in the refrigerator.
Preheat oven to 375 degrees F (190 degrees C).
Place each salmon fillet on a large sheet of aluminum foil. Fold the foil around the fillets to form packets. Pour the marinade mixture over the fillets, and top with capers and red bell pepper strips. Tightly seal packets, and place in a baking dish.
Cook salmon 35 minutes in the preheated oven, until easily flaked with a fork.
Cooking : Baked Stuffed Pears
Ingredients
4 medium ripe pears
2 tablespoons lemon juice
1/3 cup coarsely chopped walnuts
1/4 cup golden raisins
2 tablespoons maple syrup
2 teaspoons brown sugar
1 teaspoon grated lemon peel
1/8 teaspoon ground cinnamon
1 tablespoon butter
2/3 cup apple juice
Directions
Core pears and peel 1 in. down from the top on each. Brush peeled portion with some of the lemon juice. Place in a greased 1-qt. baking dish.
In a bowl, combine the walnuts, raisins, syrup, brown sugar, lemon peel, cinnamon and remaining lemon juice. Spoon into pears. Dot with butter. Pour apple juice around pears. Bake, uncovered, at 350 degrees F for 30-40 minutes or until pears are tender, basting several times.
4 medium ripe pears
2 tablespoons lemon juice
1/3 cup coarsely chopped walnuts
1/4 cup golden raisins
2 tablespoons maple syrup
2 teaspoons brown sugar
1 teaspoon grated lemon peel
1/8 teaspoon ground cinnamon
1 tablespoon butter
2/3 cup apple juice
Directions
Core pears and peel 1 in. down from the top on each. Brush peeled portion with some of the lemon juice. Place in a greased 1-qt. baking dish.
In a bowl, combine the walnuts, raisins, syrup, brown sugar, lemon peel, cinnamon and remaining lemon juice. Spoon into pears. Dot with butter. Pour apple juice around pears. Bake, uncovered, at 350 degrees F for 30-40 minutes or until pears are tender, basting several times.
Cooking : Broccoli Slaw
Ingredients
4 cups broccoli florets
1 medium carrot, shredded
2 cups shredded red cabbage
1/2 cup raisins
1 small sweet onion, chopped
1 (16 ounce) bottle coleslaw dressing
Directions
In a serving bowl, combine all ingredients. Cover and refrigerate for at least 2 hours. Stir before serving.
4 cups broccoli florets
1 medium carrot, shredded
2 cups shredded red cabbage
1/2 cup raisins
1 small sweet onion, chopped
1 (16 ounce) bottle coleslaw dressing
Directions
In a serving bowl, combine all ingredients. Cover and refrigerate for at least 2 hours. Stir before serving.
Cooking : Beer and Soy Sauce Chicken
Ingredients
1 cup soy sauce
1 cup water
1 clove garlic, peeled and minced
salt and pepper to taste
4 skinless, boneless chicken breast halves
Directions
In a large bowl, mix the soy sauce, beer, water, and garlic. Season with salt and pepper. Place chicken in the bowl. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn chicken once while marinating.
Preheat an outdoor grill for high heat, and lightly oil grate.
Place chicken on the prepared grill, and cook 10 to 15 minutes per side, until no longer pink and juices run clear. Discard remaining marinade.
1 cup soy sauce
1 cup water
1 clove garlic, peeled and minced
salt and pepper to taste
4 skinless, boneless chicken breast halves
Directions
In a large bowl, mix the soy sauce, beer, water, and garlic. Season with salt and pepper. Place chicken in the bowl. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn chicken once while marinating.
Preheat an outdoor grill for high heat, and lightly oil grate.
Place chicken on the prepared grill, and cook 10 to 15 minutes per side, until no longer pink and juices run clear. Discard remaining marinade.
Cooking : Apricot-Nut Spread
Ingredients
6 ounces dried apricots
1/2 cup water
1 (8 ounce) package cream cheese, cubed and softened
1/2 cup chopped walnuts
Directions
Soak apricots in water overnight; drain; reserving 2 tablespoons liquid. Place apricots and reserved liquid in a blender or food processor. Process for about 10 seconds. Add cream cheese; process just until blended, about 10-20 seconds. Add walnuts and blend until mixed. Store in the refrigerator.
6 ounces dried apricots
1/2 cup water
1 (8 ounce) package cream cheese, cubed and softened
1/2 cup chopped walnuts
Directions
Soak apricots in water overnight; drain; reserving 2 tablespoons liquid. Place apricots and reserved liquid in a blender or food processor. Process for about 10 seconds. Add cream cheese; process just until blended, about 10-20 seconds. Add walnuts and blend until mixed. Store in the refrigerator.
Cooking : Boston Baked Beans
Ingredients
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
Directions
Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
Preheat oven to 325 degrees F (165 degrees C).
Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
Directions
Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
Preheat oven to 325 degrees F (165 degrees C).
Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
Cooking : Broiled Vegetable Sandwiches
Ingredients
2 medium tomatoes, chopped
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 teaspoons olive oil
6 slices white American cheese
6 slices white bread
Directions
Preheat the oven's broiler. In a medium bowl, toss together the tomatoes, onion, red bell pepper, and green bell pepper.
Place the slices of bread on a baking sheet, and place under the broiler. Broil for about 2 minutes, just until lightly toasted. Remove from the oven, and turn the bread untoasted side up. Place a handful of the vegetable mixture on top of each slice. Drizzle with a bit of olive oil, then top with a slice of cheese.
Return the bread slices to the broiler, and cook until the cheese is melted. Serve immediately.
2 medium tomatoes, chopped
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 teaspoons olive oil
6 slices white American cheese
6 slices white bread
Directions
Preheat the oven's broiler. In a medium bowl, toss together the tomatoes, onion, red bell pepper, and green bell pepper.
Place the slices of bread on a baking sheet, and place under the broiler. Broil for about 2 minutes, just until lightly toasted. Remove from the oven, and turn the bread untoasted side up. Place a handful of the vegetable mixture on top of each slice. Drizzle with a bit of olive oil, then top with a slice of cheese.
Return the bread slices to the broiler, and cook until the cheese is melted. Serve immediately.
Cooking : Beef Cannelloni Bake
Ingredients
1 (8 ounce) package cannelloni pasta
8 ounces lean ground beef
2 carrots, chopped
1/2 stalk celery, chopped
1/2 onion, chopped
10 ounces fresh spinach, washed and chopped
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
2 tablespoons olive oil
1 cup dry white wine
1 cup heavy whipping cream
1 cup chopped tomatoes
1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning
2 tablespoons chopped fresh basil
1 (14.5 ounce) can stewed tomatoes
2 tablespoons olive oil
2 cloves garlic, chopped
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 leaves fresh basil, chopped
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 and set aside. Meanwhile, preheat oven to 500 degrees F (260 degrees C).
In an 11 x 17 inch baking dish, crumble beef or veal and toss with carrots, celery, onion and spinach. Add 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and wine. Mix well. Place in heated oven and roast until beef or veal is brown and vegetables are soft, about 30 to 40 minutes. Note: Be careful to not burn the meat and vegetables; this is a very hot temperature. If meat begins to smoke, lower oven temperature to 400 degrees F (200 degrees C). Stir often while baking. Cool for 15 minutes.
Place meat mixture in food processor and process until finely chopped. Add cream, roma tomatoes, cheese, dry herbs and basil. Stir and return to oven for approximately 20 minutes. Remove from oven and lower oven temperature to 350 degrees F (175 degrees C). Let mixture cool for 15 to 20 minutes, then stuff each cannelloni with 2 to 3 tablespoons of mixture. Place in a clean 9 x 13 inch baking dish.
To Make Tomato Sauce: Place Italian style tomatoes with liquids in food processor and process until smooth. Set aside. Heat 2 tablespoons olive oil over medium heat in a large skillet. Add 2 cloves chopped garlic and 1 chopped onion; saute until soft. Add processed tomatoes, 1 teaspoon salt and 1 teaspoon pepper and saute 5 to 10 minutes or until sauce is no longer watery. Add fresh basil leaves and cook for 1 minute longer.
Pour tomato sauce over cannelloni and bake for 20 minutes or until sauce is bubbly.
1 (8 ounce) package cannelloni pasta
8 ounces lean ground beef
2 carrots, chopped
1/2 stalk celery, chopped
1/2 onion, chopped
10 ounces fresh spinach, washed and chopped
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
2 tablespoons olive oil
1 cup dry white wine
1 cup heavy whipping cream
1 cup chopped tomatoes
1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning
2 tablespoons chopped fresh basil
1 (14.5 ounce) can stewed tomatoes
2 tablespoons olive oil
2 cloves garlic, chopped
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 leaves fresh basil, chopped
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 and set aside. Meanwhile, preheat oven to 500 degrees F (260 degrees C).
In an 11 x 17 inch baking dish, crumble beef or veal and toss with carrots, celery, onion and spinach. Add 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and wine. Mix well. Place in heated oven and roast until beef or veal is brown and vegetables are soft, about 30 to 40 minutes. Note: Be careful to not burn the meat and vegetables; this is a very hot temperature. If meat begins to smoke, lower oven temperature to 400 degrees F (200 degrees C). Stir often while baking. Cool for 15 minutes.
Place meat mixture in food processor and process until finely chopped. Add cream, roma tomatoes, cheese, dry herbs and basil. Stir and return to oven for approximately 20 minutes. Remove from oven and lower oven temperature to 350 degrees F (175 degrees C). Let mixture cool for 15 to 20 minutes, then stuff each cannelloni with 2 to 3 tablespoons of mixture. Place in a clean 9 x 13 inch baking dish.
To Make Tomato Sauce: Place Italian style tomatoes with liquids in food processor and process until smooth. Set aside. Heat 2 tablespoons olive oil over medium heat in a large skillet. Add 2 cloves chopped garlic and 1 chopped onion; saute until soft. Add processed tomatoes, 1 teaspoon salt and 1 teaspoon pepper and saute 5 to 10 minutes or until sauce is no longer watery. Add fresh basil leaves and cook for 1 minute longer.
Pour tomato sauce over cannelloni and bake for 20 minutes or until sauce is bubbly.
Cooking : Beer Battered Chicken
Ingredients
1 1/2 pounds boneless, skinless chicken breast halves
1 cup all-purpose flour
1 teaspoon baking powder
2 eggs, beaten
1/2 cup cold beer
3 cups oil for frying
1/2 cup all-purpose flour
Directions
Rinse chicken, and slice into 1 inch strips. In a medium bowl, stir together 1 cup flour, and baking powder. Mix in the eggs and beer.
Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C).
Place remaining 1/2 cup flour in a small bowl. Coat chicken strips in flour, then dip floured strips into the batter. Fry a few at a time in hot oil, turning once, until coating is golden brown on both sides. Remove, and keep warm until serving.
1 1/2 pounds boneless, skinless chicken breast halves
1 cup all-purpose flour
1 teaspoon baking powder
2 eggs, beaten
1/2 cup cold beer
3 cups oil for frying
1/2 cup all-purpose flour
Directions
Rinse chicken, and slice into 1 inch strips. In a medium bowl, stir together 1 cup flour, and baking powder. Mix in the eggs and beer.
Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C).
Place remaining 1/2 cup flour in a small bowl. Coat chicken strips in flour, then dip floured strips into the batter. Fry a few at a time in hot oil, turning once, until coating is golden brown on both sides. Remove, and keep warm until serving.
Cooking : Actually Delicious Turkey Burgers
Ingredients
3 pounds ground turkey
1/4 cup seasoned bread crumbs
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon ground black pepper
Directions
In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).
3 pounds ground turkey
1/4 cup seasoned bread crumbs
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon ground black pepper
Directions
In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).
Cooking : Bread Bowl Fondue
Ingredients
1 (1 pound) loaf round bread
8 ounces process cheese (eg. Velveeta), cubed
2 cups sour cream
1 (8 ounce) package cream cheese, softened
1 cup diced fully cooked ham
1/2 cup chopped green onions
1 (4 ounce) can chopped green chilies
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
Assorted fresh vegetables
Directions
Cut the top fourth off the loaf of bread; set top aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside.
In a bowl, combine the process cheese, sour cream and cream cheese. Stir in the ham, green onions, chilies and Worcestershire sauce. Spoon into bread shell; replace top. Wrap tightly in heavy-duty foil and place on a baking sheet. Bake at 350 degrees F for 60-70 minutes or until the filling is heated through.
Meanwhile, toss reserved bread cubes with oil and butter. Place in a 15-in. x 10-in. x 1-in. baking pan. Bake for 10-15 minutes or until golden brown, stirring occasionally. Unwrap loaf and remove bread top; stir filling. Serve with vegetables and toasted bread cubes.
1 (1 pound) loaf round bread
8 ounces process cheese (eg. Velveeta), cubed
2 cups sour cream
1 (8 ounce) package cream cheese, softened
1 cup diced fully cooked ham
1/2 cup chopped green onions
1 (4 ounce) can chopped green chilies
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
Assorted fresh vegetables
Directions
Cut the top fourth off the loaf of bread; set top aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside.
In a bowl, combine the process cheese, sour cream and cream cheese. Stir in the ham, green onions, chilies and Worcestershire sauce. Spoon into bread shell; replace top. Wrap tightly in heavy-duty foil and place on a baking sheet. Bake at 350 degrees F for 60-70 minutes or until the filling is heated through.
Meanwhile, toss reserved bread cubes with oil and butter. Place in a 15-in. x 10-in. x 1-in. baking pan. Bake for 10-15 minutes or until golden brown, stirring occasionally. Unwrap loaf and remove bread top; stir filling. Serve with vegetables and toasted bread cubes.
Cooking : Bangin' Banana Bread
Ingredients
1/2 cup butter, at room temperature
1/2 cup white sugar
2 eggs, at room temperature
2 1/2 cups pureed ripe bananas
1 1/4 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup coarsely chopped macadamia nuts
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a mixing bowl, beat the butter and sugar together with an electric mixer until thoroughly blended. Beat in the eggs, one at a time, and add the bananas, baking soda, baking powder, salt, and vanilla extract. Stir in the flour by hand until barely combined, and gently fold the macadamia nuts into the batter.
Pour the batter into the prepared pan, and bake on the oven's middle shelf until a toothpick or cake tester inserted in the middle of the loaf comes out clean, 60 to 65 minutes.
Remove from oven, and let the loaf rest for 10 minutes before turning out from the pan.
1/2 cup butter, at room temperature
1/2 cup white sugar
2 eggs, at room temperature
2 1/2 cups pureed ripe bananas
1 1/4 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup coarsely chopped macadamia nuts
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a mixing bowl, beat the butter and sugar together with an electric mixer until thoroughly blended. Beat in the eggs, one at a time, and add the bananas, baking soda, baking powder, salt, and vanilla extract. Stir in the flour by hand until barely combined, and gently fold the macadamia nuts into the batter.
Pour the batter into the prepared pan, and bake on the oven's middle shelf until a toothpick or cake tester inserted in the middle of the loaf comes out clean, 60 to 65 minutes.
Remove from oven, and let the loaf rest for 10 minutes before turning out from the pan.
Cooking : Anise Pizzelles
Ingredients
2 cups white sugar
2 cups vegetable oil
1/2 teaspoon anise oil
1 (1.5 fluid ounce) jigger whiskey
4 cups all-purpose flour
Directions
In a large bowl, whisk together eggs, sugar, vegetable oil, anise oil, and whiskey until well blended. Gradually stir in flour until fully incorporated. Cover, and refrigerate overnight.
Preheat a pizzelle iron, and spray once with cooking spray. Drop tablespoons of batter onto the centers of the patterns. Close the lid, and cook until steam no longer comes out, about 1 1/2 minutes. Check, and adjust cooking time if necessary. Carefully remove cookies, cool, and store in an airtight tin at room temperature.
2 cups white sugar
2 cups vegetable oil
1/2 teaspoon anise oil
1 (1.5 fluid ounce) jigger whiskey
4 cups all-purpose flour
Directions
In a large bowl, whisk together eggs, sugar, vegetable oil, anise oil, and whiskey until well blended. Gradually stir in flour until fully incorporated. Cover, and refrigerate overnight.
Preheat a pizzelle iron, and spray once with cooking spray. Drop tablespoons of batter onto the centers of the patterns. Close the lid, and cook until steam no longer comes out, about 1 1/2 minutes. Check, and adjust cooking time if necessary. Carefully remove cookies, cool, and store in an airtight tin at room temperature.
Cooking : Avocado and Cilantro Soup
Ingredients
4 avocados - peeled, pitted and diced
1 shallot, finely chopped
3 1/2 cups cold chicken broth
2 tablespoons tomato paste
1 teaspoon hot pepper sauce (e.g. Tabasco™)
1 tablespoon fresh lime juice, or to taste
1 tablespoon tequila (optional)
2 tablespoons chopped fresh cilantro
salt and pepper to taste
2 tablespoons sour cream
Directions
In a large food processor, combine the avocado, shallot, chicken broth, tomato paste, hot pepper sauce, lime juice and tequila. Reserve a little bit of cilantro for garnish, then put the rest into the processor. Process until smooth. If you have an immersion blender, you may do this in a pot or large bowl. Season with salt and pepper. Transfer to a large bowl, cover and refrigerate for at least 2 hours before serving.
To serve, divide the soup between four chilled bowls. Top with a dollop of sour cream and a sprig of cilantro.
4 avocados - peeled, pitted and diced
1 shallot, finely chopped
3 1/2 cups cold chicken broth
2 tablespoons tomato paste
1 teaspoon hot pepper sauce (e.g. Tabasco™)
1 tablespoon fresh lime juice, or to taste
1 tablespoon tequila (optional)
2 tablespoons chopped fresh cilantro
salt and pepper to taste
2 tablespoons sour cream
Directions
In a large food processor, combine the avocado, shallot, chicken broth, tomato paste, hot pepper sauce, lime juice and tequila. Reserve a little bit of cilantro for garnish, then put the rest into the processor. Process until smooth. If you have an immersion blender, you may do this in a pot or large bowl. Season with salt and pepper. Transfer to a large bowl, cover and refrigerate for at least 2 hours before serving.
To serve, divide the soup between four chilled bowls. Top with a dollop of sour cream and a sprig of cilantro.
Cooking : Apple Raisin Cobbler Pie
Ingredients
2 cups apple pie filling
1 cup raisins
1/4 teaspoon ground nutmeg
1/3 cup all-purpose flour
1/4 cup packed brown sugar
3 tablespoons butter, melted
3/4 cup chopped walnuts
1 (9 inch) prepared graham cracker crust
Directions
Combine apple pie filling, raisins, and nutmeg in a bowl. Pour into crust.
In another bowl, combine flour and brown sugar; cut in melted butter until mixture becomes crumbly. Stir in nuts. Sprinkle mixture over the top of the pie filling.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until top has browned.
2 cups apple pie filling
1 cup raisins
1/4 teaspoon ground nutmeg
1/3 cup all-purpose flour
1/4 cup packed brown sugar
3 tablespoons butter, melted
3/4 cup chopped walnuts
1 (9 inch) prepared graham cracker crust
Directions
Combine apple pie filling, raisins, and nutmeg in a bowl. Pour into crust.
In another bowl, combine flour and brown sugar; cut in melted butter until mixture becomes crumbly. Stir in nuts. Sprinkle mixture over the top of the pie filling.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until top has browned.
Cooking : Aracely's Flan
Ingredients
10 egg yolks
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
3 tablespoons margarine
3 tablespoons brown sugar
Directions
Whisk together the yolks, condensed milk, and evaporated milk; set aside. Melt margarine in a small saucepan over medium heat. Stir in the brown sugar; keep stirring until the brown sugar has dissolved, and is smooth. Evenly spread the sugar over the bottom of a pie plate, then pour in the custard. Cover with foil. (See note at bottom.)
Fill a large pot approximately 3/4 full with water and bring to a simmer on the stove. Place the pie plate over the simmering water and cook for 65 to 70 minutes, until flan has set. Remove flan from the boiling water and allow to cool for at least 30 minutes.
To serve, loosen the flan from the pie plate by running a knife around the edges; invert onto a serving plate. Serve at room temperature or cold.
10 egg yolks
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
3 tablespoons margarine
3 tablespoons brown sugar
Directions
Whisk together the yolks, condensed milk, and evaporated milk; set aside. Melt margarine in a small saucepan over medium heat. Stir in the brown sugar; keep stirring until the brown sugar has dissolved, and is smooth. Evenly spread the sugar over the bottom of a pie plate, then pour in the custard. Cover with foil. (See note at bottom.)
Fill a large pot approximately 3/4 full with water and bring to a simmer on the stove. Place the pie plate over the simmering water and cook for 65 to 70 minutes, until flan has set. Remove flan from the boiling water and allow to cool for at least 30 minutes.
To serve, loosen the flan from the pie plate by running a knife around the edges; invert onto a serving plate. Serve at room temperature or cold.
Cooking : Beer Nut Cookies
Ingredients
1 cup shortening
1/2 cup white sugar
1 cup packed dark brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups beer nut mix
Directions
Preheat oven to 375 degrees F (190 degrees C).
Cream the shortening and the sugar until light. Add the eggs (room temperature) and the vanilla and mix well. Combine the flour, salt, and baking soda. Add this to the creamed mixture. Stir in the nuts.
Drop about 2 teaspoons per each cookies onto greased cookie sheets. Bake for about 11 minutes, or until firm. Cool for about 3 minutes on the sheet and then remove to cool.
1 cup shortening
1/2 cup white sugar
1 cup packed dark brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups beer nut mix
Directions
Preheat oven to 375 degrees F (190 degrees C).
Cream the shortening and the sugar until light. Add the eggs (room temperature) and the vanilla and mix well. Combine the flour, salt, and baking soda. Add this to the creamed mixture. Stir in the nuts.
Drop about 2 teaspoons per each cookies onto greased cookie sheets. Bake for about 11 minutes, or until firm. Cool for about 3 minutes on the sheet and then remove to cool.
Cooking : Basil, Tomato and Mozzarella Sandwich
Ingredients
1 (1 pound) loaf Italian bread
6 fresh basil leaves, chopped
2 tomatoes, sliced
4 ounces fresh mozzarella cheese, sliced
1/8 teaspoon red pepper flakes
1/2 cup balsamic vinegar
Directions
Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.
1 (1 pound) loaf Italian bread
6 fresh basil leaves, chopped
2 tomatoes, sliced
4 ounces fresh mozzarella cheese, sliced
1/8 teaspoon red pepper flakes
1/2 cup balsamic vinegar
Directions
Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.
Cooking : Baked Cranberry Pudding
Ingredients
1 cup packed brown sugar
2 eggs, separated
1/2 cup whipping cream
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
3 tablespoons grated orange peel
1 teaspoon baking powder
1/2 teaspoon cream of tartar, divided
1/8 teaspoon salt
3 cups coarsely chopped fresh cranberries
1/4 cup butter or margarine, melted
1 1/2 cups sugar
1/2 cup orange juice
2 1/2 cups whole cranberries
Directions
In a bowl, combine brown sugar and egg yolks. Add whipping cream, vanilla, cinnamon and nutmeg; set aside. In a large bowl, combine flour, orange peel, baking powder, 1/4 teaspoon cream of tartar and salt. Add chopped cranberries; stir to completely coat. Add brown sugar mixture and butter; mix well. (Batter will be stiff.) Beat egg whites until foamy. Add remaining cream of tartar; beat until soft peaks form. Fold into batter. Pour into a greased 9-in. springform pan. Bake at 350 degrees F for 45 to 50 minutes or until a toothpick inserted near center comes out clean.
Meanwhile, for topping, bring sugar and orange juice to a boil in a saucepan. Cook for 3 minutes or until sugar dissolves. Reduce heat; add cranberries and simmer 6 to 8 minutes or until berries begin to burst. Remove from heat and cover.
When pudding tests done, place springform pan on a jelly roll pan. Spoon warm cranberry sauce over top. Return to the oven for 10 minutes. Cool for 10 minutes before removing sides of springform pan. Cool at least 1 hour or overnight. Before serving, reheat at 350 degrees F for 10 minutes.
1 cup packed brown sugar
2 eggs, separated
1/2 cup whipping cream
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
3 tablespoons grated orange peel
1 teaspoon baking powder
1/2 teaspoon cream of tartar, divided
1/8 teaspoon salt
3 cups coarsely chopped fresh cranberries
1/4 cup butter or margarine, melted
1 1/2 cups sugar
1/2 cup orange juice
2 1/2 cups whole cranberries
Directions
In a bowl, combine brown sugar and egg yolks. Add whipping cream, vanilla, cinnamon and nutmeg; set aside. In a large bowl, combine flour, orange peel, baking powder, 1/4 teaspoon cream of tartar and salt. Add chopped cranberries; stir to completely coat. Add brown sugar mixture and butter; mix well. (Batter will be stiff.) Beat egg whites until foamy. Add remaining cream of tartar; beat until soft peaks form. Fold into batter. Pour into a greased 9-in. springform pan. Bake at 350 degrees F for 45 to 50 minutes or until a toothpick inserted near center comes out clean.
Meanwhile, for topping, bring sugar and orange juice to a boil in a saucepan. Cook for 3 minutes or until sugar dissolves. Reduce heat; add cranberries and simmer 6 to 8 minutes or until berries begin to burst. Remove from heat and cover.
When pudding tests done, place springform pan on a jelly roll pan. Spoon warm cranberry sauce over top. Return to the oven for 10 minutes. Cool for 10 minutes before removing sides of springform pan. Cool at least 1 hour or overnight. Before serving, reheat at 350 degrees F for 10 minutes.
Cooking : Apple Topaz Candies
Ingredients
1/2 cup white sugar
1 tablespoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 apple - peeled, cored and cubed
1/3 cup water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 cup finely chopped walnuts
Directions
In a small bowl, mix together the sugar, cinnamon, nutmeg and allspice. Toss apple pieces in the mixture until well coated.
In the top of a double boiler, combine the caramel candies and water. Heat, stirring occasionally until melted and smooth. Place walnuts onto a tray.
Using a fork or toothpick, dip apple pieces into the caramel, then drop them into the walnuts. Roll them around until coated. Place onto a waxed paper lined cookie sheet, and refrigerate until set, about 10 minutes.
1/2 cup white sugar
1 tablespoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 apple - peeled, cored and cubed
1/3 cup water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 cup finely chopped walnuts
Directions
In a small bowl, mix together the sugar, cinnamon, nutmeg and allspice. Toss apple pieces in the mixture until well coated.
In the top of a double boiler, combine the caramel candies and water. Heat, stirring occasionally until melted and smooth. Place walnuts onto a tray.
Using a fork or toothpick, dip apple pieces into the caramel, then drop them into the walnuts. Roll them around until coated. Place onto a waxed paper lined cookie sheet, and refrigerate until set, about 10 minutes.
Cooking : Asparagus Sandwiches
Ingredients
1 (10 ounce) can asparagus tips, drained
1/2 cup mayonnaise
2 tablespoons finely chopped onion
1 pinch seasoning salt
1 (1 pound) loaf soft, sliced white bread
Directions
Set asparagus spears onto paper towels to absorb excess liquid. In a small bowl, mix together the mayonnaise, onion and seasoning salt. Remove crusts from bread slices, and spread mayonnaise mixture thinly on each slice. Place a spear onto the slice and roll up. Cut each roll in half, and arrange on a serving tray. Cover with plastic wrap, and refrigerate until serving.
1 (10 ounce) can asparagus tips, drained
1/2 cup mayonnaise
2 tablespoons finely chopped onion
1 pinch seasoning salt
1 (1 pound) loaf soft, sliced white bread
Directions
Set asparagus spears onto paper towels to absorb excess liquid. In a small bowl, mix together the mayonnaise, onion and seasoning salt. Remove crusts from bread slices, and spread mayonnaise mixture thinly on each slice. Place a spear onto the slice and roll up. Cut each roll in half, and arrange on a serving tray. Cover with plastic wrap, and refrigerate until serving.
Cooking : Berry Good Smoothie
Ingredients
16 cubes ice
1/2 cup water
1/2 cup mixed berry fruit juice
1/2 cup frozen red raspberries
2 1/4 cups frozen mixed berries
1/4 cup frozen blueberries
Directions
Blend 16 ice cubes in a blender until crushed. Pour in water and juice. Blend. Pour in frozen berries. Blend until smooth. Pour into chilled glasses.
16 cubes ice
1/2 cup water
1/2 cup mixed berry fruit juice
1/2 cup frozen red raspberries
2 1/4 cups frozen mixed berries
1/4 cup frozen blueberries
Directions
Blend 16 ice cubes in a blender until crushed. Pour in water and juice. Blend. Pour in frozen berries. Blend until smooth. Pour into chilled glasses.
Cooking : Bear's Picnic Veggie Dip
Ingredients
1 cup mayonnaise
1 cup sour cream
1 (1.8 ounce) package vegetable soup mix
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) can water chestnuts, drained and chopped
Assorted fresh vegetables
Directions
In a bowl, combine mayonnaise, sour cream and soup mix. Stir in spinach and water chestnuts. Cover and refrigerate for at least 2 hours. Serve with vegetables.
1 cup mayonnaise
1 cup sour cream
1 (1.8 ounce) package vegetable soup mix
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) can water chestnuts, drained and chopped
Assorted fresh vegetables
Directions
In a bowl, combine mayonnaise, sour cream and soup mix. Stir in spinach and water chestnuts. Cover and refrigerate for at least 2 hours. Serve with vegetables.
Cooking : Barley Lime Fiesta Salad
Ingredients
1 cup pearl barley
2 cups water
1/2 (15 ounce) can black beans, rinsed and drained
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 (8.75 ounce) can whole kernel corn, drained
1 stalk celery, chopped
1 small red onion, chopped
1 large carrot, chopped
3/4 chipotle pepper in adobo sauce, finely chopped, or to taste
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 cup water
2 tablespoons light corn syrup, or to taste
1 tablespoon canola oil, or to taste
1 tablespoon lime juice, or to taste
1 tablespoon lemon juice, or to taste
1/4 cup chopped fresh cilantro
1 teaspoon distilled white vinegar, or to taste
onion powder, or to taste
Directions
Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator.
In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.
In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.
1 cup pearl barley
2 cups water
1/2 (15 ounce) can black beans, rinsed and drained
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 (8.75 ounce) can whole kernel corn, drained
1 stalk celery, chopped
1 small red onion, chopped
1 large carrot, chopped
3/4 chipotle pepper in adobo sauce, finely chopped, or to taste
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 cup water
2 tablespoons light corn syrup, or to taste
1 tablespoon canola oil, or to taste
1 tablespoon lime juice, or to taste
1 tablespoon lemon juice, or to taste
1/4 cup chopped fresh cilantro
1 teaspoon distilled white vinegar, or to taste
onion powder, or to taste
Directions
Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator.
In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.
In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.
Cooking : Bread and Butter Pickles II
Ingredients
25 cucumbers, thinly sliced
6 onions, thinly sliced
2 green bell peppers, diced
3 cloves garlic, chopped
1/2 cup salt
3 cups cider vinegar
5 cups white sugar
2 tablespoons mustard seed
1 1/2 teaspoons celery seed
1/2 teaspoon whole cloves
1 tablespoon ground turmeric
Directions
In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
Transfer to sterile containers. Seal and chill in the refrigerator until serving.
25 cucumbers, thinly sliced
6 onions, thinly sliced
2 green bell peppers, diced
3 cloves garlic, chopped
1/2 cup salt
3 cups cider vinegar
5 cups white sugar
2 tablespoons mustard seed
1 1/2 teaspoons celery seed
1/2 teaspoon whole cloves
1 tablespoon ground turmeric
Directions
In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
Transfer to sterile containers. Seal and chill in the refrigerator until serving.
Cooking : Apricot Baked Ham
Ingredients
1 (5 pound) fully-cooked, bone-in ham
20 whole cloves
1/2 cup apricot preserves
3 tablespoons dry mustard
1/2 cup packed light brown sugar
Directions
Score the surface of the ham with shallow diamond-shaped cuts. Combine preserves and mustard; spread over ham. Pat brown sugar over apricot mixture. Place ham on a rack in a roasting pan. Bake at 325 degrees F for 20 minutes per pound or until ham is heated through and thermometer reads 140 degrees F.
1 (5 pound) fully-cooked, bone-in ham
20 whole cloves
1/2 cup apricot preserves
3 tablespoons dry mustard
1/2 cup packed light brown sugar
Directions
Score the surface of the ham with shallow diamond-shaped cuts. Combine preserves and mustard; spread over ham. Pat brown sugar over apricot mixture. Place ham on a rack in a roasting pan. Bake at 325 degrees F for 20 minutes per pound or until ham is heated through and thermometer reads 140 degrees F.
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