Ingredients
1 1/4 pounds fresh green beans, trimmed
1/2 cup soft bread crumbs
2 tablespoons olive oil, divided
2/3 cup finely chopped onion
1 garlic clove, minced
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and quartered
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese
Directions
Place beans in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 6-8 minutes or until crisp-tender. Remove from the heat and set aside.
In a nonstick skillet, toast bread crumbs over medium heat in 1 tablespoon oil; set aside. In the same skillet, saute onion and garlic in remaining oil until tender. Add the artichokes, salt, pepper and reserved beans. Cook and stir over low heat until heated through. Before serving, sprinkle with cheese and toasted bread crumbs.
Wednesday, June 22, 2011
Cooking : Bryan's Sweet and Hot Tomato Pasta Sauce
Ingredients
2 tablespoons olive oil
2 cloves garlic, finely chopped
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 tablespoon crumbled dried red chile pepper
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1/4 teaspoon celery salt
3/4 cup brown sugar, divided
Directions
In a saucepan, combine olive oil, garlic, salt, pepper and red peppers and lightly saute over high heat.
Reduce heat to low and mix in tomatoes and tomato paste. Stir in celery salt, salt and pepper. Start with 1/2 cup of the brown sugar and mix into the sauce. Gradually add brown sugar, depending on acidity of tomatoes. First taste of sauce should be sweet.
2 tablespoons olive oil
2 cloves garlic, finely chopped
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 tablespoon crumbled dried red chile pepper
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1/4 teaspoon celery salt
3/4 cup brown sugar, divided
Directions
In a saucepan, combine olive oil, garlic, salt, pepper and red peppers and lightly saute over high heat.
Reduce heat to low and mix in tomatoes and tomato paste. Stir in celery salt, salt and pepper. Start with 1/2 cup of the brown sugar and mix into the sauce. Gradually add brown sugar, depending on acidity of tomatoes. First taste of sauce should be sweet.
Cooking : Broccoli Corn Stuffing
Ingredients
1 tablespoon chopped onion
3 tablespoons butter or stick margarine, divided
1 (14.75 ounce) can cream-style corn
1 (10 ounce) package frozen chopped broccoli, thawed
1 egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup seasoned stuffing croutons, divided
Directions
In a skillet, saute the onion in 1 tablespoon butter. In a bowl, combine the corn, broccoli, egg, salt if desired and pepper; mix well. Add the onion mixture and 3/4 cup of croutons. Spoon into a greased 1-qt. baking dish.
Melt the remaining butter; toss with remaining croutons. Sprinkle over the top. Bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through.
1 tablespoon chopped onion
3 tablespoons butter or stick margarine, divided
1 (14.75 ounce) can cream-style corn
1 (10 ounce) package frozen chopped broccoli, thawed
1 egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup seasoned stuffing croutons, divided
Directions
In a skillet, saute the onion in 1 tablespoon butter. In a bowl, combine the corn, broccoli, egg, salt if desired and pepper; mix well. Add the onion mixture and 3/4 cup of croutons. Spoon into a greased 1-qt. baking dish.
Melt the remaining butter; toss with remaining croutons. Sprinkle over the top. Bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through.
Cooking : Baby Guinness
Ingredients
2 fluid ounces coffee flavored liqueur
1/2 fluid ounce Irish cream liqueur
Directions
Fill a shot glass almost to the top with coffee liqueur. Top off with Irish cream. It should float perfectly on top making the ''head'' of your shot.
2 fluid ounces coffee flavored liqueur
1/2 fluid ounce Irish cream liqueur
Directions
Fill a shot glass almost to the top with coffee liqueur. Top off with Irish cream. It should float perfectly on top making the ''head'' of your shot.
Cooking : Brazil Nut Fruitcake
Ingredients
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 cup white sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 pound red candied cherries
1 pound green candied cherries
1 pound Brazil nuts
1 pound walnut halves
1 pound pecan halves
2 pounds pitted dates
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans and line them with parchment or waxed paper.
Beat eggs, salt and vanilla together until very light and lemon colored. Stir in sugar, 1 cup flour and baking powder.
Place cherries, nuts, and dates into a large bowl. Dust with the remaining 1/2 cup flour. Then stir in sugar mixture. There is very little batter which makes this a very stiff mixture. Mix with hands.
Press batter into prepared loaf pans. Bake for 1 hour.
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 cup white sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 pound red candied cherries
1 pound green candied cherries
1 pound Brazil nuts
1 pound walnut halves
1 pound pecan halves
2 pounds pitted dates
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans and line them with parchment or waxed paper.
Beat eggs, salt and vanilla together until very light and lemon colored. Stir in sugar, 1 cup flour and baking powder.
Place cherries, nuts, and dates into a large bowl. Dust with the remaining 1/2 cup flour. Then stir in sugar mixture. There is very little batter which makes this a very stiff mixture. Mix with hands.
Press batter into prepared loaf pans. Bake for 1 hour.
Cooking : Buttermilk Pound Cake II
Ingredients
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3 cups white sugar
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup buttermilk
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3 cups white sugar
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup buttermilk
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Cooking : Black and Blueberry Muffins
Ingredients
1 cup whole wheat flour
1 cup all-purpose flour
1/3 cup wheat germ
2/3 cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, beaten
2 cups half-and-half cream
1 cup fresh blackberries
1 cup fresh blueberries
Directions
Preheat oven to 400 degrees F (200 degrees C). Butter muffin pan.
In a large mixing bowl, whisk together flours, wheat germ, sugar, baking powder, salt, and cinnamon. In another bowl, whisk together half and half cream and eggs. Stir wet ingredients into dry, mixing just to combine. Fold in berries. Scoop batter into muffin pan cups. If there are any empty cups, fill those halfway with water.
Bake in preheated oven for 20 minutes, or until done.
1 cup whole wheat flour
1 cup all-purpose flour
1/3 cup wheat germ
2/3 cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, beaten
2 cups half-and-half cream
1 cup fresh blackberries
1 cup fresh blueberries
Directions
Preheat oven to 400 degrees F (200 degrees C). Butter muffin pan.
In a large mixing bowl, whisk together flours, wheat germ, sugar, baking powder, salt, and cinnamon. In another bowl, whisk together half and half cream and eggs. Stir wet ingredients into dry, mixing just to combine. Fold in berries. Scoop batter into muffin pan cups. If there are any empty cups, fill those halfway with water.
Bake in preheated oven for 20 minutes, or until done.
Cooking : Blueberry Pancakes
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 tablespoon white sugar
1/2 cup plain yogurt
1/2 cup milk
2 tablespoons vegetable oil
3/4 cup fresh blueberries
Directions
Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 tablespoon white sugar
1/2 cup plain yogurt
1/2 cup milk
2 tablespoons vegetable oil
3/4 cup fresh blueberries
Directions
Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.
Cooking : Baked Tomatoes Oregano
Ingredients
4 large ripe tomatoes, sliced 1/4 inch thick
1/8 cup grated Romano cheese
1/2 cup fresh bread crumbs
1 clove garlic, minced
2 sprigs fresh parsley, chopped
salt and pepper to taste
1/2 teaspoon dried oregano
1 tablespoon olive oil
Directions
Preheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray.
Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil.
Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.
4 large ripe tomatoes, sliced 1/4 inch thick
1/8 cup grated Romano cheese
1/2 cup fresh bread crumbs
1 clove garlic, minced
2 sprigs fresh parsley, chopped
salt and pepper to taste
1/2 teaspoon dried oregano
1 tablespoon olive oil
Directions
Preheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray.
Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil.
Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.
Cooking : Beef 'N' Bean Starter
Ingredients
2 1/2 pounds beef stew meat, cut into 1 inch cubes
2 (14.5 ounce) cans diced tomatoes with oil, garlic and onions, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can great northern beans, rinsed and drained
1 teaspoon salt
1/2 teaspoon pepper
Directions
In a slow cooker, combine all ingredients; mix well. Cover and cook on low for 8-9 hours or until beef is tender. Cool. Transfer to two freezer bags or containers, 4 cups in each. May be frozen for up to 3 months.
2 1/2 pounds beef stew meat, cut into 1 inch cubes
2 (14.5 ounce) cans diced tomatoes with oil, garlic and onions, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can great northern beans, rinsed and drained
1 teaspoon salt
1/2 teaspoon pepper
Directions
In a slow cooker, combine all ingredients; mix well. Cover and cook on low for 8-9 hours or until beef is tender. Cool. Transfer to two freezer bags or containers, 4 cups in each. May be frozen for up to 3 months.
Cooking : Braised Chicken Breasts in Tasty Mirepoix Ragout
Ingredients
4 boneless, skinless chicken breast halves
salt and pepper to taste
1 cup all-purpose flour
3 tablespoons olive oil
2 cups diced onion
1 cup diced celery
1 cup diced carrots
2 tablespoons finely chopped garlic
3 bay leaves
1 teaspoon dried thyme
1 cup dry white wine
2 (32 fluid ounce) containers chicken broth
Directions
Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.
Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.
Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.
4 boneless, skinless chicken breast halves
salt and pepper to taste
1 cup all-purpose flour
3 tablespoons olive oil
2 cups diced onion
1 cup diced celery
1 cup diced carrots
2 tablespoons finely chopped garlic
3 bay leaves
1 teaspoon dried thyme
1 cup dry white wine
2 (32 fluid ounce) containers chicken broth
Directions
Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.
Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.
Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.
Cooking : Brussels Sprouts Stir Fry
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
1 large potato, peeled and cubed
1 pound Brussels sprouts, trimmed and halved lengthwise
1 red pepper, seeded and cut into 1/2-inch cubes
1/4 cup chicken broth
ground black pepper, to taste
2 tablespoons chopped green onions
Directions
Heat the vegetable oil in a skillet over medium heat. Stir in the onion, potato, and bay leaf. Cook and stir until the onion is transparent, about 5 minutes. Add the Brussels sprouts, red pepper, and chicken broth. Cover and cook until vegetables are tender, about 10 minutes. Remove the bay leaf. Toss with black pepper, to taste. Garnish with green onions, and serve immediately.
1 tablespoon vegetable oil
1 onion, chopped
1 large potato, peeled and cubed
1 pound Brussels sprouts, trimmed and halved lengthwise
1 red pepper, seeded and cut into 1/2-inch cubes
1/4 cup chicken broth
ground black pepper, to taste
2 tablespoons chopped green onions
Directions
Heat the vegetable oil in a skillet over medium heat. Stir in the onion, potato, and bay leaf. Cook and stir until the onion is transparent, about 5 minutes. Add the Brussels sprouts, red pepper, and chicken broth. Cover and cook until vegetables are tender, about 10 minutes. Remove the bay leaf. Toss with black pepper, to taste. Garnish with green onions, and serve immediately.
Cooking : Black Forest Cheesecakes
Ingredients
12 chocolate sandwich cookies with creme filling
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1/3 cup baking cocoa
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
1/2 cup whipped topping
Directions
Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in foil-lined muffin cups, cream side up. In a mixing bowl, beat cream cheese, sugar, cocoa and vanilla until fluffy. Beat in eggs until blended. Fill muffin cups three-fourths full. Sprinkle 1/4 cup reserved cookie crumbs over top (discard remaining crumbs or save for another use). Bake at 325 degrees F for 20-25 minutes or until set. Cool completely. Cover and refrigerate for at least 2 hours. Just before serving, top each cheesecake with about 2 tablespoons of pie filling. Top with a dollop of whipped topping.
12 chocolate sandwich cookies with creme filling
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1/3 cup baking cocoa
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
1/2 cup whipped topping
Directions
Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in foil-lined muffin cups, cream side up. In a mixing bowl, beat cream cheese, sugar, cocoa and vanilla until fluffy. Beat in eggs until blended. Fill muffin cups three-fourths full. Sprinkle 1/4 cup reserved cookie crumbs over top (discard remaining crumbs or save for another use). Bake at 325 degrees F for 20-25 minutes or until set. Cool completely. Cover and refrigerate for at least 2 hours. Just before serving, top each cheesecake with about 2 tablespoons of pie filling. Top with a dollop of whipped topping.
Cooking : Blueberry Custard
Ingredients
3 tablespoons butter
1/4 cup honey
2 1/2 cups milk
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon salt
1 cup blueberries
1/2 teaspoon ground nutmeg
3 tablespoons confectioners' sugar for dusting
Directions
Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter.
In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top.
Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners' sugar.
3 tablespoons butter
1/4 cup honey
2 1/2 cups milk
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon salt
1 cup blueberries
1/2 teaspoon ground nutmeg
3 tablespoons confectioners' sugar for dusting
Directions
Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter.
In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top.
Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners' sugar.
Cooking : Albondigas Sinaloenses
Ingredients
1 tablespoon olive oil
1/2 small onion, finely diced
1 clove garlic, minced
1/3 cup tomato sauce
1/4 cup uncooked white rice
fresh mint or spearmint
1 1/2 pounds lean ground sirloin
2 plum tomatoes, finely chopped
2 tablespoons diced onion
1 egg white
salt and pepper
4 sprigs fresh mint or spearmint, minced
Directions
In a large stock pot, cook onion and garlic in olive oil over medium high heat until translucent. Stir in tomato sauce, water, rice, mint, and salt, and bring to a low boil.
Meanwhile, combine ground sirloin with tomatoes, 2 tablespoons diced onion, egg white, mint, and salt and pepper. Form into small balls, and place in boiling liquid. Reduce to a simmer, cover, and cook for 30 minutes, or until meat is cooked and rice is tender.
1 tablespoon olive oil
1/2 small onion, finely diced
1 clove garlic, minced
1/3 cup tomato sauce
1/4 cup uncooked white rice
fresh mint or spearmint
1 1/2 pounds lean ground sirloin
2 plum tomatoes, finely chopped
2 tablespoons diced onion
1 egg white
salt and pepper
4 sprigs fresh mint or spearmint, minced
Directions
In a large stock pot, cook onion and garlic in olive oil over medium high heat until translucent. Stir in tomato sauce, water, rice, mint, and salt, and bring to a low boil.
Meanwhile, combine ground sirloin with tomatoes, 2 tablespoons diced onion, egg white, mint, and salt and pepper. Form into small balls, and place in boiling liquid. Reduce to a simmer, cover, and cook for 30 minutes, or until meat is cooked and rice is tender.
Cooking : Beefy Bloody Caesar
Ingredients
1 pinch celery salt
1 fluid ounce vodka
6 fluid ounces tomato and clam juice cocktail
1 dash dry beef bouillon powder
1 dash hot pepper sauce
1 dash Worcestershire sauce
1 stalk celery
Directions
Rub the rim of a cocktail glass with celery salt. Place ice in the glass, and pour in vodka and tomato and clam juice cocktail. Mix in the bouillon powder, hot pepper sauce, and Worcestershire sauce. Garnish with celery.
1 pinch celery salt
1 fluid ounce vodka
6 fluid ounces tomato and clam juice cocktail
1 dash dry beef bouillon powder
1 dash hot pepper sauce
1 dash Worcestershire sauce
1 stalk celery
Directions
Rub the rim of a cocktail glass with celery salt. Place ice in the glass, and pour in vodka and tomato and clam juice cocktail. Mix in the bouillon powder, hot pepper sauce, and Worcestershire sauce. Garnish with celery.
Cooking : Barbecued Pot Roast
Ingredients
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound boneless beef chuck shoulder steak, cut 3/4 inch thick
1 tablespoon canola oil
3/4 cup water
3/4 cup tomato sauce
1 medium onion, sliced
1 garlic clove, minced
3 tablespoons lemon juice
3 tablespoons ketchup
4 teaspoons brown sugar
2 teaspoons Worcestershire sauce
1/4 teaspoon ground mustard
Directions
Combine salt and pepper; rub over steak. In a Dutch oven, brown steak in oil on both sides. Add the water, tomato sauce, onion and garlic. Cover and simmer for 30 minutes.
Combine the remaining ingredients; pour over the meat. Cover and simmer for 1 to 1-1/4 hours or until meat is tender.
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound boneless beef chuck shoulder steak, cut 3/4 inch thick
1 tablespoon canola oil
3/4 cup water
3/4 cup tomato sauce
1 medium onion, sliced
1 garlic clove, minced
3 tablespoons lemon juice
3 tablespoons ketchup
4 teaspoons brown sugar
2 teaspoons Worcestershire sauce
1/4 teaspoon ground mustard
Directions
Combine salt and pepper; rub over steak. In a Dutch oven, brown steak in oil on both sides. Add the water, tomato sauce, onion and garlic. Cover and simmer for 30 minutes.
Combine the remaining ingredients; pour over the meat. Cover and simmer for 1 to 1-1/4 hours or until meat is tender.
Cooking : Banana Macadamia Nut Bread
Ingredients
2/3 cup warm water (110 degrees F/45 degrees C)
3/4 cup mashed bananas
2 tablespoons margarine, softened
3 1/4 cups bread flour
3 tablespoons white sugar
1 1/4 teaspoons salt
2 3/4 teaspoons active dry yeast
1/2 cup chopped macadamia nuts
Directions
Place ingredient in bread machine in order suggested by your manufacturer. Select sweet bread setting and light crust. Add macadamia nuts when indicated by your manufacturer.
2/3 cup warm water (110 degrees F/45 degrees C)
3/4 cup mashed bananas
2 tablespoons margarine, softened
3 1/4 cups bread flour
3 tablespoons white sugar
1 1/4 teaspoons salt
2 3/4 teaspoons active dry yeast
1/2 cup chopped macadamia nuts
Directions
Place ingredient in bread machine in order suggested by your manufacturer. Select sweet bread setting and light crust. Add macadamia nuts when indicated by your manufacturer.
Cooking : Atlas Mountain Soup
Ingredients
3/4 cup chopped dried apricots
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons paprika
1 pound ground lamb
4 stalks celery, cut into 1/2 inch pieces
1 large green bell pepper, sliced
1 pound tomatoes, coarsely chopped
1 1/4 cups water
1 tablespoon white sugar
salt and black pepper to taste
Directions
Soak the apricots in water for 2 hours or more until soft; drain.
Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute. Raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. Stir in the drained apricots, celery, green pepper, and tomato.
Using a vegetable peeler, shave 5 - 6 strips of rind off the lemon and add to the soup with the juice of the lemon. Stir in the water and sugar. Bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. Season to taste with salt and pepper.
3/4 cup chopped dried apricots
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons paprika
1 pound ground lamb
4 stalks celery, cut into 1/2 inch pieces
1 large green bell pepper, sliced
1 pound tomatoes, coarsely chopped
1 1/4 cups water
1 tablespoon white sugar
salt and black pepper to taste
Directions
Soak the apricots in water for 2 hours or more until soft; drain.
Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute. Raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. Stir in the drained apricots, celery, green pepper, and tomato.
Using a vegetable peeler, shave 5 - 6 strips of rind off the lemon and add to the soup with the juice of the lemon. Stir in the water and sugar. Bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. Season to taste with salt and pepper.
Cooking : Bonnie's Fruit Dip
Ingredients
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream, for topping
1 cup whipped cream
1/4 cup brown sugar
1/4 cup white sugar
1 tablespoon maple syrup
1 teaspoon vanilla extract
Directions
In a mixing bowl, combine the cream cheese, sour cream, whipped cream, brown sugar, sugar, maple syrup and vanilla extract. Mix until smooth. Serve immediately or chill for later.
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream, for topping
1 cup whipped cream
1/4 cup brown sugar
1/4 cup white sugar
1 tablespoon maple syrup
1 teaspoon vanilla extract
Directions
In a mixing bowl, combine the cream cheese, sour cream, whipped cream, brown sugar, sugar, maple syrup and vanilla extract. Mix until smooth. Serve immediately or chill for later.
Cooking : Bacon-Cheddar Deviled Eggs
Ingredients
12 hard-cooked eggs
1/2 cup mayonnaise
4 bacon strips, cooked and crumbled
2 tablespoons finely shredded Cheddar cheese
1 tablespoon honey mustard*
1/4 teaspoon pepper
Directions
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard and pepper. Stuff into egg whites. Refrigerate until serving.
12 hard-cooked eggs
1/2 cup mayonnaise
4 bacon strips, cooked and crumbled
2 tablespoons finely shredded Cheddar cheese
1 tablespoon honey mustard*
1/4 teaspoon pepper
Directions
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard and pepper. Stuff into egg whites. Refrigerate until serving.
Cooking : Blueberry Snack Bars
Ingredients
1 (18 ounce) package yellow cake mix
1/2 cup butter, melted
1 (8 ounce) package cream cheese
2 1/2 cups confectioners' sugar
1 (21 ounce) can LUCKY LEAF� Bluberry Pie Filling
3/4 cup flaked coconut
3/4 cup chopped walnuts
Directions
In large mixing bowl, blend cake mix, butter and 1 egg. Pat mixture into buttered 15x10 inch jelly roll pan. Beat cream cheese until fluffy; blend in 2 eggs and sugar. Pour over cake mixture. Spoon LUCKY LEAF Blueberry Pie Filling over top. Sprinkle with coconut and nuts.
Bake at 325 degrees for 45 minutes until lightly browned. Cool; cut into bars.
1 (18 ounce) package yellow cake mix
1/2 cup butter, melted
1 (8 ounce) package cream cheese
2 1/2 cups confectioners' sugar
1 (21 ounce) can LUCKY LEAF� Bluberry Pie Filling
3/4 cup flaked coconut
3/4 cup chopped walnuts
Directions
In large mixing bowl, blend cake mix, butter and 1 egg. Pat mixture into buttered 15x10 inch jelly roll pan. Beat cream cheese until fluffy; blend in 2 eggs and sugar. Pour over cake mixture. Spoon LUCKY LEAF Blueberry Pie Filling over top. Sprinkle with coconut and nuts.
Bake at 325 degrees for 45 minutes until lightly browned. Cool; cut into bars.
Cooking : Amalgamation Cake I
Ingredients
2 cups white sugar
1 1/2 cups butter
1 cup buttermilk
1 teaspoon baking soda
4 cups all-purpose flour
1 cup chopped walnuts
1 cup raisins
1 cup flaked coconut
1 teaspoon ground cloves
1 teaspoon ground cinnamon
2 cups any flavor fruit jam
4 egg whites
1 1/2 cups evaporated milk
2 cups white sugar
4 egg yolks
1/2 cup butter
2 cups chopped walnuts
2 cups raisins
2 cups flaked coconut
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 8-inch cake pans.
Mix flour, soda, cloves, and cinnamon; add 1 cup raisins, 1 cup nuts, and 1 cup coconut and mix well. Set aside.
Cream 2 cups sugar and 1 1/2 cups butter. Stir in jam. Add buttermilk alternately with flour mixture, mixing with a spoon, until all is used up, ending with flour mixture.
In a separate bowl, beat egg whites until they hold a peak. Fold into other mixture. Pour into prepared cake pans.
Bake approximately 30 minutes or until top springs back when lightly touched. Cool and frost.
To make frosting: mix 4 egg yolks until they are broken up and smooth, add 1/2 cup evaporated milk and mix together until the eggs yolks are mixed well with milk. Add rest of evaporated milk, 2 cups sugar, and 1/2 cup butter. Cook until thick and remove from heat. Stir in 2 cups nuts, 2 cups raisins, and 2 cups coconut. Cool slightly while beating mixture with a spoon. Spread on cooled cake.
2 cups white sugar
1 1/2 cups butter
1 cup buttermilk
1 teaspoon baking soda
4 cups all-purpose flour
1 cup chopped walnuts
1 cup raisins
1 cup flaked coconut
1 teaspoon ground cloves
1 teaspoon ground cinnamon
2 cups any flavor fruit jam
4 egg whites
1 1/2 cups evaporated milk
2 cups white sugar
4 egg yolks
1/2 cup butter
2 cups chopped walnuts
2 cups raisins
2 cups flaked coconut
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 8-inch cake pans.
Mix flour, soda, cloves, and cinnamon; add 1 cup raisins, 1 cup nuts, and 1 cup coconut and mix well. Set aside.
Cream 2 cups sugar and 1 1/2 cups butter. Stir in jam. Add buttermilk alternately with flour mixture, mixing with a spoon, until all is used up, ending with flour mixture.
In a separate bowl, beat egg whites until they hold a peak. Fold into other mixture. Pour into prepared cake pans.
Bake approximately 30 minutes or until top springs back when lightly touched. Cool and frost.
To make frosting: mix 4 egg yolks until they are broken up and smooth, add 1/2 cup evaporated milk and mix together until the eggs yolks are mixed well with milk. Add rest of evaporated milk, 2 cups sugar, and 1/2 cup butter. Cook until thick and remove from heat. Stir in 2 cups nuts, 2 cups raisins, and 2 cups coconut. Cool slightly while beating mixture with a spoon. Spread on cooled cake.
Cooking : Brunswick Stew
Ingredients
1 (3 1/2) pound broiler-fryer chicken, cut up
1 cup water
4 medium potatoes, peeled and cubed
2 medium onions, sliced
1 (15 ounce) can lima beans, rinsed and drained
1 teaspoon salt
1/2 teaspoon pepper
dash cayenne pepper
1 (15.25 ounce) can corn, drained
1 (14.5 ounce) can diced tomatoes, undrained
1/4 cup butter
1/2 cup dry bread crumbs
Directions
In a Dutch oven, slowly bring the chicken and water to a boil. Cover and simmer for 45 to 60 minutes or until chicken is tender, skimming the surface as foam rises.
Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Cube chicken and return to broth.
Add the potatoes, onions, beans and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until slightly thickened.
1 (3 1/2) pound broiler-fryer chicken, cut up
1 cup water
4 medium potatoes, peeled and cubed
2 medium onions, sliced
1 (15 ounce) can lima beans, rinsed and drained
1 teaspoon salt
1/2 teaspoon pepper
dash cayenne pepper
1 (15.25 ounce) can corn, drained
1 (14.5 ounce) can diced tomatoes, undrained
1/4 cup butter
1/2 cup dry bread crumbs
Directions
In a Dutch oven, slowly bring the chicken and water to a boil. Cover and simmer for 45 to 60 minutes or until chicken is tender, skimming the surface as foam rises.
Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Cube chicken and return to broth.
Add the potatoes, onions, beans and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until slightly thickened.
Cooking : Anne's Hot Ham and Swiss Dip
Ingredients
1 pound thinly sliced deli ham, sliced into thin strips
1 (8 ounce) package cream cheese, cut into cubes
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (10.75 ounce) can condensed cream of celery soup, undiluted
2 cups shredded Swiss cheese
2 (1 pound) loaves cocktail rye bread
Directions
In a slow cooker, combine the ham, cream cheese, cream of mushroom soup and cream of celery soup. Stir in the Swiss cheese. Cover, and cook on Low until cheese is melted, about 2 hours, stirring occasionally. Serve on cocktail rye slices.
1 pound thinly sliced deli ham, sliced into thin strips
1 (8 ounce) package cream cheese, cut into cubes
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (10.75 ounce) can condensed cream of celery soup, undiluted
2 cups shredded Swiss cheese
2 (1 pound) loaves cocktail rye bread
Directions
In a slow cooker, combine the ham, cream cheese, cream of mushroom soup and cream of celery soup. Stir in the Swiss cheese. Cover, and cook on Low until cheese is melted, about 2 hours, stirring occasionally. Serve on cocktail rye slices.
Cooking : Balsamic Green Bean Salad
Ingredients
1 pound fresh green beans, trimmed
2 tablespoons chopped shallots
2 tablespoons chopped garlic
1/4 cup balsamic vinegar
1/4 cup olive oil
Directions
Place green beans in a large saucepan. Fill with enough water to cover green beans, and bring to a boil over high heat. Reduce heat to medium low, and simmer 10 minutes. Drain, and let cool.
In a bowl, stir together shallots, garlic, balsamic vinegar, and oil. Pour over green beans. Cover, and refrigerate at least 1 hour. Serve cold.
1 pound fresh green beans, trimmed
2 tablespoons chopped shallots
2 tablespoons chopped garlic
1/4 cup balsamic vinegar
1/4 cup olive oil
Directions
Place green beans in a large saucepan. Fill with enough water to cover green beans, and bring to a boil over high heat. Reduce heat to medium low, and simmer 10 minutes. Drain, and let cool.
In a bowl, stir together shallots, garlic, balsamic vinegar, and oil. Pour over green beans. Cover, and refrigerate at least 1 hour. Serve cold.
Cooking : Al's Rum Chicken
Ingredients
4 bone-in chicken breast halves, with skin
salt and pepper to taste
1 (20 ounce) can pineapple chunks, drained
1 (10 ounce) jar sweet and sour sauce
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Make sure rib area of breasts is facing up. Cover dish and bake in the preheated oven for 15 to 20 minutes.
Remove cover and flip chicken pieces. Place pineapple (reserve some for garnish) around chicken. Pour rum over all. Cover and bake for another 15 minutes. Garnish with additional pineapple and serve.
4 bone-in chicken breast halves, with skin
salt and pepper to taste
1 (20 ounce) can pineapple chunks, drained
1 (10 ounce) jar sweet and sour sauce
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Make sure rib area of breasts is facing up. Cover dish and bake in the preheated oven for 15 to 20 minutes.
Remove cover and flip chicken pieces. Place pineapple (reserve some for garnish) around chicken. Pour rum over all. Cover and bake for another 15 minutes. Garnish with additional pineapple and serve.
Cooking : Bratwurst Stew
Ingredients
2 (14.5 ounce) cans chicken broth
4 medium carrots, cut into 3/4 inch chunks
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon garlic powder
3 cups chopped cabbage
2 (15.5 ounce) cans great northern beans, rinsed and drained
5 fully cooked bratwurst links, cut into 3/4 inch slices
Directions
In a large saucepan, combine the broth, carrots, celery, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the cabbage; cover and cook for 10 minutes. Stir in beans and bratwurst; heat through.
2 (14.5 ounce) cans chicken broth
4 medium carrots, cut into 3/4 inch chunks
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon garlic powder
3 cups chopped cabbage
2 (15.5 ounce) cans great northern beans, rinsed and drained
5 fully cooked bratwurst links, cut into 3/4 inch slices
Directions
In a large saucepan, combine the broth, carrots, celery, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the cabbage; cover and cook for 10 minutes. Stir in beans and bratwurst; heat through.
Cooking : Bacon Wrapped Water Chestnuts IV
Ingredients
1 pound bacon
2 (8 ounce) cans water chestnuts, drained
1 cup mayonnaise
1/2 cup white sugar
3 tablespoons dill pickle relish
1/2 cup ketchup
Directions
Preheat oven to 425 degrees F (220 degrees C).
Wrap single pieces of bacon around individual water chestnuts, securing with a toothpick.
Place the wrapped water chestnuts on a large baking sheet. Bake in the preheated oven 20 minutes, or until the bacon is crisp. Remove from heat and drain.
In a medium bowl, mix the mayonnaise, white sugar, dill pickle relish and ketchup. Pour the mixture over the wrapped water chestnuts.
Bake in the preheated oven 10 minutes, or until the sauce is hot and bubbly.
1 pound bacon
2 (8 ounce) cans water chestnuts, drained
1 cup mayonnaise
1/2 cup white sugar
3 tablespoons dill pickle relish
1/2 cup ketchup
Directions
Preheat oven to 425 degrees F (220 degrees C).
Wrap single pieces of bacon around individual water chestnuts, securing with a toothpick.
Place the wrapped water chestnuts on a large baking sheet. Bake in the preheated oven 20 minutes, or until the bacon is crisp. Remove from heat and drain.
In a medium bowl, mix the mayonnaise, white sugar, dill pickle relish and ketchup. Pour the mixture over the wrapped water chestnuts.
Bake in the preheated oven 10 minutes, or until the sauce is hot and bubbly.
Cooking : Apricot Noodle Kugel
Ingredients
1 (8 ounce) package wide egg noodles
1/4 cup butter, softened
1 (3 ounce) package cream cheese, softened
3 eggs, beaten
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup apricot nectar
1/2 cup golden raisins (optional)
1 1/2 cups cornflake crumbs
1/2 cup butter, softened
1/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
Bring a large saucepan of lightly salted water to a boil. Stir in egg noodles, and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl, thoroughly mix egg noodles with 1/4 cup butter, cream cheese, eggs, 1/2 cup sugar, and vanilla. Stir in apricot nectar and milk. Mix in raisins. Transfer to the prepared baking pan.
In a separate medium bowl, mix cornflake crumbs, 1/2 cup butter, 1/4 cup sugar, remaining vanilla, and cinnamon. Spread over the egg noodle mixture.
Bake 45 minutes in the preheated oven, until bubbly and lightly browned.
1 (8 ounce) package wide egg noodles
1/4 cup butter, softened
1 (3 ounce) package cream cheese, softened
3 eggs, beaten
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup apricot nectar
1/2 cup golden raisins (optional)
1 1/2 cups cornflake crumbs
1/2 cup butter, softened
1/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
Bring a large saucepan of lightly salted water to a boil. Stir in egg noodles, and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl, thoroughly mix egg noodles with 1/4 cup butter, cream cheese, eggs, 1/2 cup sugar, and vanilla. Stir in apricot nectar and milk. Mix in raisins. Transfer to the prepared baking pan.
In a separate medium bowl, mix cornflake crumbs, 1/2 cup butter, 1/4 cup sugar, remaining vanilla, and cinnamon. Spread over the egg noodle mixture.
Bake 45 minutes in the preheated oven, until bubbly and lightly browned.
Cooking : Billy's Favorite Smoky Collard Greens
Ingredients
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic
2 pounds collard greens - rinsed, trimmed and chopped
1 tablespoon brown sugar
1 tablespoon molasses
1 tablespoon liquid smoke flavoring
salt and ground black pepper to taste
Directions
Heat oil in a large pot. Saute onion and garlic until onions are translucent. Place chopped collard greens in pot, and add water to cover. Stir in brown sugar, molasses and liquid smoke. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 30 to 40 minutes, or until greens are tender.
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic
2 pounds collard greens - rinsed, trimmed and chopped
1 tablespoon brown sugar
1 tablespoon molasses
1 tablespoon liquid smoke flavoring
salt and ground black pepper to taste
Directions
Heat oil in a large pot. Saute onion and garlic until onions are translucent. Place chopped collard greens in pot, and add water to cover. Stir in brown sugar, molasses and liquid smoke. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 30 to 40 minutes, or until greens are tender.
Cooking : Beef Onion Soup
Ingredients
1 (10.5 ounce) can condensed French onion soup
1 cup cubed cooked beef
2 (3/4 inch thick) slices French bread, toasted
1/3 cup shredded Monterey Jack cheese
2 teaspoons shredded Parmesan cheese (optional)
Directions
Prepare soup according to package directions; add beef. Ladle into two 2-cup ovenproof bowls. Top each with a French bread slice. Sprinkle with Monterey Jack cheese and Parmesan cheese if desired. Broil until cheese is melted. Serve immediately.
1 (10.5 ounce) can condensed French onion soup
1 cup cubed cooked beef
2 (3/4 inch thick) slices French bread, toasted
1/3 cup shredded Monterey Jack cheese
2 teaspoons shredded Parmesan cheese (optional)
Directions
Prepare soup according to package directions; add beef. Ladle into two 2-cup ovenproof bowls. Top each with a French bread slice. Sprinkle with Monterey Jack cheese and Parmesan cheese if desired. Broil until cheese is melted. Serve immediately.
Cooking : Bill and Annette's One Pot Kraut Special
Ingredients
2 Granny Smith apples - peeled, cored and diced
1 large onion, diced
1 (3 pound) boneless pork loin
1/4 cup brown sugar
1 (32 ounce) jar sauerkraut, drained
1 (20 ounce) bottle peach-flavored iced tea
Directions
Place apples and onion into a slow cooker. Set the pork loin on top, then add the sugar, sauerkraut, and iced tea. Cover and cook on High 6 to 8 hours until the pork is tender.
2 Granny Smith apples - peeled, cored and diced
1 large onion, diced
1 (3 pound) boneless pork loin
1/4 cup brown sugar
1 (32 ounce) jar sauerkraut, drained
1 (20 ounce) bottle peach-flavored iced tea
Directions
Place apples and onion into a slow cooker. Set the pork loin on top, then add the sugar, sauerkraut, and iced tea. Cover and cook on High 6 to 8 hours until the pork is tender.
Cooking : BBQ Chicken Pizza I
Ingredients
3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbeque sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre-baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion
Directions
Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.
3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbeque sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre-baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion
Directions
Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.
Cooking : Beans-n-Franks
Ingredients
2 teaspoons margarine
3 tablespoons chopped onion
1 (16 ounce) can baked beans with pork
1 (16 ounce) package frankfurters, sliced
1/3 cup brown sugar
1 teaspoon prepared mustard
1 teaspoon celery salt
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium heat. Saute onions in butter until tender. Stir in the baked beans and sliced frankfurters. Season with brown sugar, mustard and celery salt. Transfer to a 2 quart casserole dish.
Bake for 40 minutes, stirring occasionally.
2 teaspoons margarine
3 tablespoons chopped onion
1 (16 ounce) can baked beans with pork
1 (16 ounce) package frankfurters, sliced
1/3 cup brown sugar
1 teaspoon prepared mustard
1 teaspoon celery salt
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium heat. Saute onions in butter until tender. Stir in the baked beans and sliced frankfurters. Season with brown sugar, mustard and celery salt. Transfer to a 2 quart casserole dish.
Bake for 40 minutes, stirring occasionally.
Cooking : Black Pepper Cookies
Ingredients
2 cups packed light brown sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground black pepper
1 cup finely chopped walnuts
2 1/2 cups raisins
2 tablespoons chopped candied citron
1/3 cup confectioners' sugar for decoration
Directions
Beat eggs with brown sugar. Stir in flour with baking soda, salt, spices and pepper. Add nuts, raisins and citron and stir to coat. Pour the egg-sugar mixture into flour mixture and stir to make a stiff dough. Chill.
Using rounded teaspoonful of dough roll into balls with floured hands. Put on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sprinkle with confectioners' sugar.
2 cups packed light brown sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground black pepper
1 cup finely chopped walnuts
2 1/2 cups raisins
2 tablespoons chopped candied citron
1/3 cup confectioners' sugar for decoration
Directions
Beat eggs with brown sugar. Stir in flour with baking soda, salt, spices and pepper. Add nuts, raisins and citron and stir to coat. Pour the egg-sugar mixture into flour mixture and stir to make a stiff dough. Chill.
Using rounded teaspoonful of dough roll into balls with floured hands. Put on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sprinkle with confectioners' sugar.
Cooking : Apple and Onion Beef Pot Roast
Ingredients
1 (3 pound) boneless beef sirloin tip roast, cut in half
1 cup water
1 teaspoon seasoned salt
1/2 teaspoon reduced sodium soy sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 large tart apple, quartered
1 large onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water
1/8 teaspoon browning sauce
Directions
In a large nonstick skillet coated with nonstick cooking spray, brown roast on all sides. Transfer to a 5-qt. slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5-6 hours or until the meat is tender.
Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over beef and onion.
1 (3 pound) boneless beef sirloin tip roast, cut in half
1 cup water
1 teaspoon seasoned salt
1/2 teaspoon reduced sodium soy sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 large tart apple, quartered
1 large onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water
1/8 teaspoon browning sauce
Directions
In a large nonstick skillet coated with nonstick cooking spray, brown roast on all sides. Transfer to a 5-qt. slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5-6 hours or until the meat is tender.
Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over beef and onion.
Cooking : Buckwheat and Bacon Side Dish
Ingredients
1 teaspoon olive oil
2 shallots, finely chopped
1 clove garlic, minced
2 bacon strips, chopped
1/4 cup uncooked medium roasted buckwheat groats
3/4 cup chicken stock
1/3 cup coarsely chopped flat-leaf parsley
salt and coarsely ground pepper to taste
Directions
Heat the olive oil in a saucepan over medium heat. Stir in the shallots and garlic; cook until softened and light brown. Add the bacon pieces and buckwheat; cook and stir until the buckwheat turns orangeish brown, about 5 minutes.
Add the stock and bring to a boil over medium-high heat. Reduce the heat to low and simmer gently until the liquid is absorbed and the buckwheat is tender,13 to 15 minutes. Toss with the parsley, and season to taste with salt and pepper. Serve immediately.
1 teaspoon olive oil
2 shallots, finely chopped
1 clove garlic, minced
2 bacon strips, chopped
1/4 cup uncooked medium roasted buckwheat groats
3/4 cup chicken stock
1/3 cup coarsely chopped flat-leaf parsley
salt and coarsely ground pepper to taste
Directions
Heat the olive oil in a saucepan over medium heat. Stir in the shallots and garlic; cook until softened and light brown. Add the bacon pieces and buckwheat; cook and stir until the buckwheat turns orangeish brown, about 5 minutes.
Add the stock and bring to a boil over medium-high heat. Reduce the heat to low and simmer gently until the liquid is absorbed and the buckwheat is tender,13 to 15 minutes. Toss with the parsley, and season to taste with salt and pepper. Serve immediately.
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 : Banana Rice Pudding
Ingredients
1 cup hot cooked rice
1/3 cup sugar
1/3 cup whipping cream, whipped
1 large firm banana, sliced
fresh mint
Directions
In a bowl, combine rice and sugar; mix well. Cool completely. Fold in whipped cream and banana. Cover and refrigerate until ready to serve. Spoon into serving dishes; garnish with mint if desired.
1 cup hot cooked rice
1/3 cup sugar
1/3 cup whipping cream, whipped
1 large firm banana, sliced
fresh mint
Directions
In a bowl, combine rice and sugar; mix well. Cool completely. Fold in whipped cream and banana. Cover and refrigerate until ready to serve. Spoon into serving dishes; garnish with mint if desired.
Cooking : Blueberry Grunt
Ingredients
4 cups fresh blueberries
1 cup sugar
1 cup water
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons grated orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup milk
heavy cream
Directions
In a skillet, combine blueberries, sugar, and water; bring to a boil. Simmer, uncovered, for 20 minutes. In a bowl, combine the next six ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonfuls over blueberries. Cover and cook 10-15 minutes or until dumplings are puffed and test done. Serve warm with cream if desired.
4 cups fresh blueberries
1 cup sugar
1 cup water
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons grated orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup milk
heavy cream
Directions
In a skillet, combine blueberries, sugar, and water; bring to a boil. Simmer, uncovered, for 20 minutes. In a bowl, combine the next six ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonfuls over blueberries. Cover and cook 10-15 minutes or until dumplings are puffed and test done. Serve warm with cream if desired.
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