Ingredients
1/2 cup shredded Cheddar cheese
1/2 cup chopped Granny Smith apple
2 boneless pork loin chops, pounded thin
1 tablespoon vegetable oil
1/4 cup red wine vinegar
1/4 cup water
1 teaspoon all-purpose flour
Directions
In a small bowl, toss together the Cheddar cheese and apple. Lay out the pork chops and spread a thin layer of the cheese mixture on top of each one. Roll them up and secure with toothpicks.
Heat the oil in a large skillet over medium-high heat. Quickly brown the outsides of the chops, then pour in the vinegar and water. Reduce heat to low, cover and cook for about 30 minutes.
Mix the flour with a small amount of the liquid from the chops. Stir into the skillet until completely dissolved, then simmer for a few minutes, stirring constantly, to make a quick gravy.
Friday, June 24, 2011
Cooking : Brown Sugar Crinkles
Ingredients
1 cup butter or margarine, softened
1 cup shortening
3 cups sugar
1 1/2 cups packed brown sugar
1 tablespoon vanilla extract
6 cups all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoons salt
Directions
In a mixing bowl, cream butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture (the dough will be soft).
Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
1 cup butter or margarine, softened
1 cup shortening
3 cups sugar
1 1/2 cups packed brown sugar
1 tablespoon vanilla extract
6 cups all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoons salt
Directions
In a mixing bowl, cream butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture (the dough will be soft).
Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
Cooking : Amish Cinnamon Bread
Ingredients
1 cup Amish Friendship Bread Starter
1 cup vegetable oil
1 cup white sugar
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1 (3 ounce) package instant vanilla pudding mix
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 cup chopped pecans
1 cup peeled, cored and chopped apple
1 cup raisins
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease three 9x5 inch loaf pans.
Place the starter in a bowl, stir in the oil, sugar, eggs and vanilla and mix well.
Combine the flour, baking soda, baking powder, instant pudding, and cinnamon. Add the flour mixture to the starter mixture and beat by hand. Add the pecans, raisins and apples and mix well. Pour batter into the prepared pans.
Bake at 325 degrees F (165 degrees C) for 1 hour.
1 cup Amish Friendship Bread Starter
1 cup vegetable oil
1 cup white sugar
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1 (3 ounce) package instant vanilla pudding mix
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 cup chopped pecans
1 cup peeled, cored and chopped apple
1 cup raisins
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease three 9x5 inch loaf pans.
Place the starter in a bowl, stir in the oil, sugar, eggs and vanilla and mix well.
Combine the flour, baking soda, baking powder, instant pudding, and cinnamon. Add the flour mixture to the starter mixture and beat by hand. Add the pecans, raisins and apples and mix well. Pour batter into the prepared pans.
Bake at 325 degrees F (165 degrees C) for 1 hour.
Cooking : Blue Cheese Cake
Ingredients
2 tablespoons butter
8 ounces crushed cheese flavored crackers
16 ounces cream cheese, softened
8 ounces blue cheese
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup sour cream
1/4 cup picante sauce
1/2 cup chopped green onion
1/2 cup chopped walnuts
Directions
Preheat oven to 325 degrees F (165 degrees C).
Butter an 8 inch spring form pan. Sprinkle cracker crumbs on bottom and sides.
In a mixing bowl, combine the cream cheese, blue cheese, eggs, flour, salt, picante sauce and sour cream. Slowly stir in the onions. Pour the mixture into the pan. Sprinkle the walnuts on top.
Bake in the preheated oven 1 hour. Chill overnight. Serve at room temperature on crackers.
2 tablespoons butter
8 ounces crushed cheese flavored crackers
16 ounces cream cheese, softened
8 ounces blue cheese
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup sour cream
1/4 cup picante sauce
1/2 cup chopped green onion
1/2 cup chopped walnuts
Directions
Preheat oven to 325 degrees F (165 degrees C).
Butter an 8 inch spring form pan. Sprinkle cracker crumbs on bottom and sides.
In a mixing bowl, combine the cream cheese, blue cheese, eggs, flour, salt, picante sauce and sour cream. Slowly stir in the onions. Pour the mixture into the pan. Sprinkle the walnuts on top.
Bake in the preheated oven 1 hour. Chill overnight. Serve at room temperature on crackers.
Cooking : A Baker's Secret for Bread Machines
Ingredients
7 fluid ounces warm water (110 degrees F/45 degrees C)
2 tablespoons lard
1 (.25 ounce) package active dry yeast
2 3/4 cups bread flour
1 teaspoon salt
1 teaspoon ground cinnamon (optional)
Directions
Ignore the bread machine directions. Place warm water and lard into the bread machine pan. Sprinkle in the yeast. Pour in flour and salt. Toss in cinnamon if desired. Select cycle; press Start.
7 fluid ounces warm water (110 degrees F/45 degrees C)
2 tablespoons lard
1 (.25 ounce) package active dry yeast
2 3/4 cups bread flour
1 teaspoon salt
1 teaspoon ground cinnamon (optional)
Directions
Ignore the bread machine directions. Place warm water and lard into the bread machine pan. Sprinkle in the yeast. Pour in flour and salt. Toss in cinnamon if desired. Select cycle; press Start.
Cooking : Buffalo Chex� Mix
Ingredients
4 cups Rice Chex� cereal
4 cups Wheat Chex� cereal
2 cups Parmesan-flavored tiny fish-shaped crackers
2 cups pretzel twists
6 tablespoons butter
2 1/2 tablespoons hot sauce
1 (1 ounce) packet ranch dressing mix
2 teaspoons celery seed
Directions
In large microwavable bowl, mix cereals, crackers and pretzels; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in hot sauce and seasonings. Pour over cereal mixture; stir until evenly coated.
Microwave uncovered on High 4 to 5 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
4 cups Rice Chex� cereal
4 cups Wheat Chex� cereal
2 cups Parmesan-flavored tiny fish-shaped crackers
2 cups pretzel twists
6 tablespoons butter
2 1/2 tablespoons hot sauce
1 (1 ounce) packet ranch dressing mix
2 teaspoons celery seed
Directions
In large microwavable bowl, mix cereals, crackers and pretzels; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in hot sauce and seasonings. Pour over cereal mixture; stir until evenly coated.
Microwave uncovered on High 4 to 5 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Cooking : Angel Whispers
Ingredients
1 cup butter
1/2 cup confectioners' sugar
2 cups all-purpose flour
1 teaspoon lemon zest
1/2 teaspoon salt
1 egg, beaten
2/3 cup white sugar
1 1/2 teaspoons lemon zest
3 tablespoons lemon juice
1 1/2 tablespoons butter
Directions
In a medium bowl, cream together butter and confectioners' sugar until light. Stir in the lemon peel, flour and salt. Cover bowl, and chill for about 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Flatten teaspoons of dough onto cookie sheets, and bake for 5 to 8 minutes, until light brown. Remove from baking sheets to cool on racks.
To make the filling, combine the beaten egg, sugar, lemon zest, lemon juice and butter in the top of a double boiler. Stir until thick. Sandwich cookies with 1 teaspoon of filling.
1 cup butter
1/2 cup confectioners' sugar
2 cups all-purpose flour
1 teaspoon lemon zest
1/2 teaspoon salt
1 egg, beaten
2/3 cup white sugar
1 1/2 teaspoons lemon zest
3 tablespoons lemon juice
1 1/2 tablespoons butter
Directions
In a medium bowl, cream together butter and confectioners' sugar until light. Stir in the lemon peel, flour and salt. Cover bowl, and chill for about 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Flatten teaspoons of dough onto cookie sheets, and bake for 5 to 8 minutes, until light brown. Remove from baking sheets to cool on racks.
To make the filling, combine the beaten egg, sugar, lemon zest, lemon juice and butter in the top of a double boiler. Stir until thick. Sandwich cookies with 1 teaspoon of filling.
Cooking : Banana Split Cake
Ingredients
1 1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 (20 ounce) can crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup PLANTERS Chopped Pecans
Directions
Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store leftover dessert in refrigerator.
1 1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 (20 ounce) can crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup PLANTERS Chopped Pecans
Directions
Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store leftover dessert in refrigerator.
Cooking : Black Bean Pasta Salad
Ingredients
8 ounces rigatoni or penne pasta
1 (16 ounce) jar salsa
1 (15 ounce) can black beans, rinsed and drained
2 cups (8 ounces) shredded reduced-fat Mexican-blend cheese
1/2 cup chopped green pepper
1 small onion, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
Cook pasta according to package directions; drain and rinse in cold water. Place in a bowl; stir in the remaining ingredients. Cover and refrigerate for 30 minutes before serving.
8 ounces rigatoni or penne pasta
1 (16 ounce) jar salsa
1 (15 ounce) can black beans, rinsed and drained
2 cups (8 ounces) shredded reduced-fat Mexican-blend cheese
1/2 cup chopped green pepper
1 small onion, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
Cook pasta according to package directions; drain and rinse in cold water. Place in a bowl; stir in the remaining ingredients. Cover and refrigerate for 30 minutes before serving.
Cooking : Ainaa's BBQ Chicken
Ingredients
1 (4 pound) chicken, cut into pieces
1/2 (10.75 ounce) can condensed tomato soup
1 tablespoon garlic powder
3 tablespoons ginger juice
1 teaspoon ground cardamom
1/2 tablespoon curry powder
1 teaspoon salt
1 teaspoon brown sugar
2 tablespoons lemon juice
1/2 cup buttermilk
Directions
FOR MARINADE: In a large bowl combine the soup, garlic powder, ginger juice, cardamom, curry powder, salt, brown sugar and lemon juice. Mix well. Marinate the chicken in the refrigerator overnight.
The next day, mix in the buttermilk, then grill the chicken until cooked through. You'll love it!
1 (4 pound) chicken, cut into pieces
1/2 (10.75 ounce) can condensed tomato soup
1 tablespoon garlic powder
3 tablespoons ginger juice
1 teaspoon ground cardamom
1/2 tablespoon curry powder
1 teaspoon salt
1 teaspoon brown sugar
2 tablespoons lemon juice
1/2 cup buttermilk
Directions
FOR MARINADE: In a large bowl combine the soup, garlic powder, ginger juice, cardamom, curry powder, salt, brown sugar and lemon juice. Mix well. Marinate the chicken in the refrigerator overnight.
The next day, mix in the buttermilk, then grill the chicken until cooked through. You'll love it!
Cooking : Baked Salmon with Herbs
Ingredients
2 1/2 cups soft bread crumbs
4 garlic cloves, minced
2 tablespoons grated Parmesan cheese
2 teaspoons dried parsley flakes
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, melted
1 (3 pound) salmon fillet
Directions
Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat foil with nonstick cooking spray. Set aside. In a bowl, combine the bread crumbs, garlic, Parmesan cheese, parsley, thyme, rosemary, salt and pepper. Add butter; toss to coat evenly.
Place salmon on prepared pan. Spray with nonstick cooking spray and pat with bread crumb mixture. Bake, uncovered, at 350 degrees F for 35-40 minutes or until fish flakes easily with a fork.
2 1/2 cups soft bread crumbs
4 garlic cloves, minced
2 tablespoons grated Parmesan cheese
2 teaspoons dried parsley flakes
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, melted
1 (3 pound) salmon fillet
Directions
Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat foil with nonstick cooking spray. Set aside. In a bowl, combine the bread crumbs, garlic, Parmesan cheese, parsley, thyme, rosemary, salt and pepper. Add butter; toss to coat evenly.
Place salmon on prepared pan. Spray with nonstick cooking spray and pat with bread crumb mixture. Bake, uncovered, at 350 degrees F for 35-40 minutes or until fish flakes easily with a fork.
Cooking : Beef and Barley Soup II
Ingredients
2 quarts beef stock
1 cup diced cooked beef
1 (12 ounce) package barley
ground black pepper to taste
Directions
In a large stock pot bring beef stock to a gentle boil. Add beef and barley, reduce to simmer, cover and cook at least 1 hour.
Check the barley, as to how soft it is. You made need to add more beef stock if to much evaporates.
Add ground pepper to taste. Cook until soup reaches desired thickness.
2 quarts beef stock
1 cup diced cooked beef
1 (12 ounce) package barley
ground black pepper to taste
Directions
In a large stock pot bring beef stock to a gentle boil. Add beef and barley, reduce to simmer, cover and cook at least 1 hour.
Check the barley, as to how soft it is. You made need to add more beef stock if to much evaporates.
Add ground pepper to taste. Cook until soup reaches desired thickness.
Cooking : Baked Macaroni and Cheese with Tomato
Ingredients
1 pound macaroni
1 (10.75 ounce) can condensed tomato soup
1 1/4 cups milk
3 cups shredded Cheddar cheese
8 tablespoons butter, divided
1/4 cup dry bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Pour in pasta and cook for 8 to 10 minutes or until al dente; drain.
In large bowl, combine macaroni, soup, milk, cheese and 6 tablespoons butter. Pour into 9x13 baking dish. Top with bread crumbs and dot with remaining butter. Bake for 45 minutes or until golden brown and bubbly.
1 pound macaroni
1 (10.75 ounce) can condensed tomato soup
1 1/4 cups milk
3 cups shredded Cheddar cheese
8 tablespoons butter, divided
1/4 cup dry bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Pour in pasta and cook for 8 to 10 minutes or until al dente; drain.
In large bowl, combine macaroni, soup, milk, cheese and 6 tablespoons butter. Pour into 9x13 baking dish. Top with bread crumbs and dot with remaining butter. Bake for 45 minutes or until golden brown and bubbly.
Cooking : Brownies with Peanut Butter Fudge Frosting
Ingredients
1 (19.8 ounce) package brownie mix
1 cup peanut butter chips
1/2 cup butter
1 (14 ounce) can sweetened condensed milk
Directions
Bake brownies according to package directions. Allow them to cool in the pan. Do not cut.
In a medium saucepan over low heat, melt peanut butter chips and butter together, stirring frequently until smooth. Remove from heat and stir in the sweetened condensed milk. Spread evenly over the cooled brownies. Chill until set and cut into squares.
1 (19.8 ounce) package brownie mix
1 cup peanut butter chips
1/2 cup butter
1 (14 ounce) can sweetened condensed milk
Directions
Bake brownies according to package directions. Allow them to cool in the pan. Do not cut.
In a medium saucepan over low heat, melt peanut butter chips and butter together, stirring frequently until smooth. Remove from heat and stir in the sweetened condensed milk. Spread evenly over the cooled brownies. Chill until set and cut into squares.
Cooking : Beer Butt Chicken
Ingredients
1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken
Directions
Preheat an outdoor grill for low heat.
In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).
1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken
Directions
Preheat an outdoor grill for low heat.
In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).
Cooking : Apple Tuna Sandwiches
Ingredients
1 (6 ounce) can tuna in water, drained
1/2 cup chopped red apple
1/3 cup fat-free mayonnaise
1/4 cup finely chopped celery
1/4 cup finely chopped walnuts
2 tablespoons finely chopped onion
1 tablespoon sweet pickle relish
1 teaspoon sugar
1/4 teaspoon salt
6 slices reduced-calorie bread, toasted
6 leaves lettuce
Directions
In a bowl, combine the first nine ingredients.
Spread 1/2 cup on three slices of bread. Top with lettuce and remaining bread.
1 (6 ounce) can tuna in water, drained
1/2 cup chopped red apple
1/3 cup fat-free mayonnaise
1/4 cup finely chopped celery
1/4 cup finely chopped walnuts
2 tablespoons finely chopped onion
1 tablespoon sweet pickle relish
1 teaspoon sugar
1/4 teaspoon salt
6 slices reduced-calorie bread, toasted
6 leaves lettuce
Directions
In a bowl, combine the first nine ingredients.
Spread 1/2 cup on three slices of bread. Top with lettuce and remaining bread.
Cooking : Bean, Pasta and Roasted Pepper Soup
Ingredients
1 tablespoon olive oil
2 large carrots, diced
2 stalks celery, diced
1 large onion, chopped
1 tablespoon chopped fresh parsley
3 cloves garlic, minced
1 (49.5 fluid ounce) can Swanson� Chicken Broth (regular or Natural Goodness™)
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1/2 cup uncooked ditalini pasta
1/2 cup roasted sweet red pepper strips
1 tablespoon red wine vinegar
Directions
Heat oil in saucepot. Add carrots, celery, onion, parsley and garlic and cook until tender. Add broth, beans, tomatoes and pasta. Heat to a boil. Cover and cook 15 minutes or until pasta is done.
Add peppers and vinegar. Heat through.
1 tablespoon olive oil
2 large carrots, diced
2 stalks celery, diced
1 large onion, chopped
1 tablespoon chopped fresh parsley
3 cloves garlic, minced
1 (49.5 fluid ounce) can Swanson� Chicken Broth (regular or Natural Goodness™)
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1/2 cup uncooked ditalini pasta
1/2 cup roasted sweet red pepper strips
1 tablespoon red wine vinegar
Directions
Heat oil in saucepot. Add carrots, celery, onion, parsley and garlic and cook until tender. Add broth, beans, tomatoes and pasta. Heat to a boil. Cover and cook 15 minutes or until pasta is done.
Add peppers and vinegar. Heat through.
Cooking : Amy's Mexican Soup
Ingredients
4 (6 ounce) skinless, boneless chicken breast halves
1 (28 ounce) can whole peeled tomatoes, drained
1 (10 ounce) can diced tomatoes with green chile peppers
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon chopped fresh garlic
1 (32 fluid ounce) container chicken broth
1 (14.5 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can black beans, rinsed and drained
cayenne pepper to taste
chili powder to taste
Cheddar cheese, shredded
sour cream, for topping
Directions
Preheat the oven broiler.
Arrange chicken breasts in a large pan, and broil 15 minutes in the preheated oven. Remove chicken, allow to cool, then shred.
In a food processor or blender, puree the drained whole tomatoes and diced tomatoes.
Heat olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until onion is soft and translucent. Stir in chicken broth and pureed tomatoes. Add shredded chicken, kidney beans, and black beans. Season with cayenne pepper and chili powder. Bring to a boil; then cover, leaving the lid slightly ajar, and simmer 2 hours. Ladle into bowls, and top with cheese and dollops of sour cream.
4 (6 ounce) skinless, boneless chicken breast halves
1 (28 ounce) can whole peeled tomatoes, drained
1 (10 ounce) can diced tomatoes with green chile peppers
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon chopped fresh garlic
1 (32 fluid ounce) container chicken broth
1 (14.5 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can black beans, rinsed and drained
cayenne pepper to taste
chili powder to taste
Cheddar cheese, shredded
sour cream, for topping
Directions
Preheat the oven broiler.
Arrange chicken breasts in a large pan, and broil 15 minutes in the preheated oven. Remove chicken, allow to cool, then shred.
In a food processor or blender, puree the drained whole tomatoes and diced tomatoes.
Heat olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until onion is soft and translucent. Stir in chicken broth and pureed tomatoes. Add shredded chicken, kidney beans, and black beans. Season with cayenne pepper and chili powder. Bring to a boil; then cover, leaving the lid slightly ajar, and simmer 2 hours. Ladle into bowls, and top with cheese and dollops of sour cream.
Cooking : Broccoli Chicken Casserole III
Ingredients
2 cups sour cream
1/4 cup grated Parmesan cheese
1 cup shredded Cheddar cheese
salt and pepper to taste
1 clove garlic, crushed
2 tablespoons butter
1 (8 ounce) package wide egg noodles, cooked
1 pound cooked, cubed chicken breast meat
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sliced black olives
2 heads broccoli, cut into florets
1 teaspoon curry powder
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, combine the sour cream, Parmesan cheese, Cheddar cheese, salt, pepper and garlic and mix together. In a large bowl, stir butter into noodles, then stir in sour cream mixture.
In a third large bowl combine the chicken, soup, olives, and broccoli and mix together; add this mixture to the noodle mixture and mix all together. Spread mixture into a 9x13 inch baking dish and sprinkle with curry powder.
Bake at 325 degrees F (165 degrees C) for 30 minutes.
2 cups sour cream
1/4 cup grated Parmesan cheese
1 cup shredded Cheddar cheese
salt and pepper to taste
1 clove garlic, crushed
2 tablespoons butter
1 (8 ounce) package wide egg noodles, cooked
1 pound cooked, cubed chicken breast meat
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sliced black olives
2 heads broccoli, cut into florets
1 teaspoon curry powder
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, combine the sour cream, Parmesan cheese, Cheddar cheese, salt, pepper and garlic and mix together. In a large bowl, stir butter into noodles, then stir in sour cream mixture.
In a third large bowl combine the chicken, soup, olives, and broccoli and mix together; add this mixture to the noodle mixture and mix all together. Spread mixture into a 9x13 inch baking dish and sprinkle with curry powder.
Bake at 325 degrees F (165 degrees C) for 30 minutes.
Cooking : Apricot Caramel Brunch Cake
Ingredients
Crisco� Original No-Stick Cooking Spray
1 (18.25 ounce) package Pillsbury� Reduced Sugar Classic White Cake
1/3 cup Crisco� Pure Canola Oil or Crisco� Puritan Canola Oil with Omega-3 DHA
1/4 cup water
3 large eggs
1 (10.25 ounce) jar Smucker's� Apricot Low Sugar Preserves
1/3 cup Smucker's� Sugar Free Caramel Spoonable Ice Cream Topping
1 cup shredded coconut
1/2 cup chopped pecans
Directions
Heat oven to 350 degrees F. Coat a 13 x 9-inch baking pan lightly with no-stick cooking spray.
Stir cake mix, oil, water and eggs in a large bowl by hand until moistened. Spread evenly in prepared pan.
Bake 20 to 22 minutes or until a toothpick inserted in center comes out clean. Remove from oven. Turn oven to broil setting and place oven rack about 6 inches from top heating unit.
Combine preserves, topping, coconut and pecans in a medium bowl. Spread evenly on top of warm cake. Place cake under broiler. Broil 6 to 8 minutes or until topping just begins to bubble. Cool.
Crisco� Original No-Stick Cooking Spray
1 (18.25 ounce) package Pillsbury� Reduced Sugar Classic White Cake
1/3 cup Crisco� Pure Canola Oil or Crisco� Puritan Canola Oil with Omega-3 DHA
1/4 cup water
3 large eggs
1 (10.25 ounce) jar Smucker's� Apricot Low Sugar Preserves
1/3 cup Smucker's� Sugar Free Caramel Spoonable Ice Cream Topping
1 cup shredded coconut
1/2 cup chopped pecans
Directions
Heat oven to 350 degrees F. Coat a 13 x 9-inch baking pan lightly with no-stick cooking spray.
Stir cake mix, oil, water and eggs in a large bowl by hand until moistened. Spread evenly in prepared pan.
Bake 20 to 22 minutes or until a toothpick inserted in center comes out clean. Remove from oven. Turn oven to broil setting and place oven rack about 6 inches from top heating unit.
Combine preserves, topping, coconut and pecans in a medium bowl. Spread evenly on top of warm cake. Place cake under broiler. Broil 6 to 8 minutes or until topping just begins to bubble. Cool.
Cooking : Bean & Pasta Soup
Ingredients
1 tablespoon vegetable oil
1/2 pound ground beef
1 large onion, chopped
1 clove garlic, minced
1 envelope dry vegetable soup mix
1 cup water
1 (28 ounce) can diced tomatoes
1 (14.5 ounce) can red kidney beans, drained
1/4 cup uncooked star-shaped pasta
Directions
Heat oil in a large stockpot over medium-high heat. Crumble ground beef into pot and cook, stirring frequently, until well browned. Remove meat, leaving excess oil in pot.
Cook onion and garlic in oil over medium-high heat until translucent. Stir in tomatoes, kidney beans, vegetable soup mix, and water. Reduce heat, and simmer 40 minutes.
Add pasta stars, cover, and simmer 20 minutes more, or until pasta is tender. You may add more water at any time to adjust consistency.
1 tablespoon vegetable oil
1/2 pound ground beef
1 large onion, chopped
1 clove garlic, minced
1 envelope dry vegetable soup mix
1 cup water
1 (28 ounce) can diced tomatoes
1 (14.5 ounce) can red kidney beans, drained
1/4 cup uncooked star-shaped pasta
Directions
Heat oil in a large stockpot over medium-high heat. Crumble ground beef into pot and cook, stirring frequently, until well browned. Remove meat, leaving excess oil in pot.
Cook onion and garlic in oil over medium-high heat until translucent. Stir in tomatoes, kidney beans, vegetable soup mix, and water. Reduce heat, and simmer 40 minutes.
Add pasta stars, cover, and simmer 20 minutes more, or until pasta is tender. You may add more water at any time to adjust consistency.
Cooking : Almond Melon Tart
Ingredients
1/2 (11 ounce) package pie crust mix
1 cup sour cream
1 cup ground blanched almonds
1/2 cup light corn syrup
1/4 teaspoon almond extract
1/2 cup soft style cream cheese with pineapple
1 cantaloupe, peeled and seeded
1/2 mango, peeled and seeded
1/4 cup apple jelly
Directions
In a small mixing bowl combine pie crust mix and 1/4 cup sour cream; stir till moistened. Turn dough onto a generously floured surface. Knead about 12 times, or till dough is firm enough for easy handling. Spray a 10 inch round tart pan with a removable bottom with cooking spray. Press dough evenly onto the bottom and up the sides of the pan.
In another bowl beat egg slightly. Stir in almonds, corn syrup, and almond extract. Pour mixture into tart shell, spreading evenly. Bake at 375 degrees F ( 190 degrees C) for 25 to 30 minutes, or till crust is brown and filling set. Cool in pan on a wire rack.
In a small mixing bowl, stir together remaining 3/4 cup sour cream and cream cheese. Spread atop the almond mixture.
Using a cheese slicer or a vegetable peeler, thinly slice the peeled melon and mango or papaya. Arrange the fruit slices atop the filling. Cover and chill for up to 2 hours.
Before serving, melt the apple jelly over medium heat in a small saucepan. Brush onto melon and mango. Cut into squares or wedges, and serve immediately.
1/2 (11 ounce) package pie crust mix
1 cup sour cream
1 cup ground blanched almonds
1/2 cup light corn syrup
1/4 teaspoon almond extract
1/2 cup soft style cream cheese with pineapple
1 cantaloupe, peeled and seeded
1/2 mango, peeled and seeded
1/4 cup apple jelly
Directions
In a small mixing bowl combine pie crust mix and 1/4 cup sour cream; stir till moistened. Turn dough onto a generously floured surface. Knead about 12 times, or till dough is firm enough for easy handling. Spray a 10 inch round tart pan with a removable bottom with cooking spray. Press dough evenly onto the bottom and up the sides of the pan.
In another bowl beat egg slightly. Stir in almonds, corn syrup, and almond extract. Pour mixture into tart shell, spreading evenly. Bake at 375 degrees F ( 190 degrees C) for 25 to 30 minutes, or till crust is brown and filling set. Cool in pan on a wire rack.
In a small mixing bowl, stir together remaining 3/4 cup sour cream and cream cheese. Spread atop the almond mixture.
Using a cheese slicer or a vegetable peeler, thinly slice the peeled melon and mango or papaya. Arrange the fruit slices atop the filling. Cover and chill for up to 2 hours.
Before serving, melt the apple jelly over medium heat in a small saucepan. Brush onto melon and mango. Cut into squares or wedges, and serve immediately.
Cooking : Amish Breakfast Casserole
Ingredients
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese
Directions
In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese
Directions
In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.
Cooking : Baked Potato Soup V
Ingredients
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
Directions
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
Directions
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
Cooking : Baked Chicken with Ham Gravy
Ingredients
4 (8 ounce) bone-in chicken breast halves
4 ounces sliced cooked ham or prosciutto
1 cup Campbell's� Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 (8 ounce) container sour cream
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
4 medium hot baked potatoes, split
Directions
Place the chicken into a 3-quart shallow baking dish.
Bake at 375 degrees F for 30 minutes. Pour off any fat.
Arrange the ham around the chicken in the baking dish. Stir the soup, sour cream, onion powder, garlic powder, paprika and black pepper in a small bowl. Spoon the soup mixture over all.
Bake for 30 minutes or until the chicken is cooked through. Remove the chicken to a serving platter. Stir the sauce and serve with the chicken and potatoes.
4 (8 ounce) bone-in chicken breast halves
4 ounces sliced cooked ham or prosciutto
1 cup Campbell's� Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 (8 ounce) container sour cream
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
4 medium hot baked potatoes, split
Directions
Place the chicken into a 3-quart shallow baking dish.
Bake at 375 degrees F for 30 minutes. Pour off any fat.
Arrange the ham around the chicken in the baking dish. Stir the soup, sour cream, onion powder, garlic powder, paprika and black pepper in a small bowl. Spoon the soup mixture over all.
Bake for 30 minutes or until the chicken is cooked through. Remove the chicken to a serving platter. Stir the sauce and serve with the chicken and potatoes.
Cooking : Bacon Cheese Puffs
Ingredients
1 pound sliced bacon
2 1/2 cups shredded Cheddar cheese
2 tablespoons prepared mustard
1 cup mayonnaise
1 pound sliced pumpernickel party bread
Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to broil.
In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.
Broil for 5 minutes, or until bubbly.
1 pound sliced bacon
2 1/2 cups shredded Cheddar cheese
2 tablespoons prepared mustard
1 cup mayonnaise
1 pound sliced pumpernickel party bread
Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to broil.
In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.
Broil for 5 minutes, or until bubbly.
Cooking : Allana's Excellent Potato Soup
Ingredients
8 ounces cubed cooked ham
1 cup chopped onion
1 tablespoon butter
2 1/2 pounds potatoes, peeled and diced
2 (14.5 ounce) cans chicken broth
1 tablespoon prepared Dijon-style mustard
1 1/2 cups milk
1 (10.75 ounce) can condensed cream of celery soup
1/4 teaspoon garlic powder
1/4 teaspoon seasoning salt
1/2 teaspoon salt-free seasoning blend
Directions
In a large saucepan over medium-high heat, sautee ham and onions in the butter, until the onions are translucent. Stir in the mustard, then pour in the chicken broth. Add potatoes, bring to a boil and cook until potatoes are tender.
Combine the milk and cream of celery soup; stir in to the saucepan. Season with garlic powder, seasoned salt and salt-free seasoning blend. Heat through, but do not boil. Serve hot.
8 ounces cubed cooked ham
1 cup chopped onion
1 tablespoon butter
2 1/2 pounds potatoes, peeled and diced
2 (14.5 ounce) cans chicken broth
1 tablespoon prepared Dijon-style mustard
1 1/2 cups milk
1 (10.75 ounce) can condensed cream of celery soup
1/4 teaspoon garlic powder
1/4 teaspoon seasoning salt
1/2 teaspoon salt-free seasoning blend
Directions
In a large saucepan over medium-high heat, sautee ham and onions in the butter, until the onions are translucent. Stir in the mustard, then pour in the chicken broth. Add potatoes, bring to a boil and cook until potatoes are tender.
Combine the milk and cream of celery soup; stir in to the saucepan. Season with garlic powder, seasoned salt and salt-free seasoning blend. Heat through, but do not boil. Serve hot.
Cooking : Baked Potato Soup V
Ingredients
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
Directions
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
Directions
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
Cooking : Apple-Raisin Rice Dessert
Ingredients
2 1/4 cups water
1 cup sugar
3 cups sliced peeled tart apples
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups cooked long-grain rice
1/2 cup raisins
7 1/2 teaspoons butter or stick margarine
2 teaspoons vanilla extract
10 tablespoons reduced-fat whipped topping
Directions
In a large saucepan, bring water to a boil; add sugar. Cook and stir until sugar is dissolved. Stir in the apples, lemon juice and spices. Reduce heat; simmer for 3-5 minutes or until apples are tender. Stir in rice, raisins, butter and vanilla.
Pour into a 2-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 50-55 minutes or until liquid is absorbed. Let stand for 10 minutes before serving. Garnish each serving with whipped topping. Serve warm.
2 1/4 cups water
1 cup sugar
3 cups sliced peeled tart apples
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups cooked long-grain rice
1/2 cup raisins
7 1/2 teaspoons butter or stick margarine
2 teaspoons vanilla extract
10 tablespoons reduced-fat whipped topping
Directions
In a large saucepan, bring water to a boil; add sugar. Cook and stir until sugar is dissolved. Stir in the apples, lemon juice and spices. Reduce heat; simmer for 3-5 minutes or until apples are tender. Stir in rice, raisins, butter and vanilla.
Pour into a 2-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 50-55 minutes or until liquid is absorbed. Let stand for 10 minutes before serving. Garnish each serving with whipped topping. Serve warm.
Cooking : Brandy Chicken
Ingredients
4 skinless, boneless chicken breast halves
1 cup all-purpose flour
1 egg, beaten with water
1 cup bread crumbs
3 tablespoons vegetable oil
1/4 cup grated Parmesan cheese
salt and ground black pepper to taste
1/3 cup brandy
2 cups milk
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Gently press the chicken breasts into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
Heat the oil in a large skillet over medium-high heat. Cook the breaded chicken breasts on both sides in the hot oil until evenly browned; transfer to a large baking dish. Sprinkle Parmesan cheese over the chicken and season with salt and pepper. Pour the brandy and milk over the chicken.
Bake in the preheated oven until the milk is bubbly and browned around the edges, about 1 hour.
4 skinless, boneless chicken breast halves
1 cup all-purpose flour
1 egg, beaten with water
1 cup bread crumbs
3 tablespoons vegetable oil
1/4 cup grated Parmesan cheese
salt and ground black pepper to taste
1/3 cup brandy
2 cups milk
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Gently press the chicken breasts into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
Heat the oil in a large skillet over medium-high heat. Cook the breaded chicken breasts on both sides in the hot oil until evenly browned; transfer to a large baking dish. Sprinkle Parmesan cheese over the chicken and season with salt and pepper. Pour the brandy and milk over the chicken.
Bake in the preheated oven until the milk is bubbly and browned around the edges, about 1 hour.
Cooking : Becky's Oatmeal Carmelitas
Ingredients
1 (14 ounce) package individually wrapped caramels, unwrapped
1/2 cup evaporated milk
2 cups all-purpose flour
2 cups quick cooking oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, melted
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a saucepan over medium heat, melt the caramels with the evaporated milk, stirring frequently until smooth. Set aside.
In a medium bowl, stir together the flour, oats, brown sugar, baking soda, and salt. Stir in the melted butter. Press half of the mixture into the bottom of the prepared pan.
Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle the crust with chocolate chips and walnuts. Drizzle the caramel mixture over all. Crumble the remaining oat mixture evenly over the top, and pat down lightly.
Bake for an additional 15 to 20 minutes, or until the top is golden. Cool before cutting into bars.
1 (14 ounce) package individually wrapped caramels, unwrapped
1/2 cup evaporated milk
2 cups all-purpose flour
2 cups quick cooking oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, melted
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a saucepan over medium heat, melt the caramels with the evaporated milk, stirring frequently until smooth. Set aside.
In a medium bowl, stir together the flour, oats, brown sugar, baking soda, and salt. Stir in the melted butter. Press half of the mixture into the bottom of the prepared pan.
Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle the crust with chocolate chips and walnuts. Drizzle the caramel mixture over all. Crumble the remaining oat mixture evenly over the top, and pat down lightly.
Bake for an additional 15 to 20 minutes, or until the top is golden. Cool before cutting into bars.
Cooking : Awesomely Easy Sesame Asparagus
Ingredients
1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
2 tablespoons black sesame seeds, lightly toasted
kosher salt to taste
Directions
Fill a large saucepan with 1/2 inch of water and bring to a boil. Cook asparagus until tender-crisp, about 5 minutes. Drain, then rinse with cold water. Return pan to the stove over medium heat, pour in oil, and swirl around pan. Shake excess water off of the asparagus, and toss in oil with sesame seeds, and salt to reheat.
1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
2 tablespoons black sesame seeds, lightly toasted
kosher salt to taste
Directions
Fill a large saucepan with 1/2 inch of water and bring to a boil. Cook asparagus until tender-crisp, about 5 minutes. Drain, then rinse with cold water. Return pan to the stove over medium heat, pour in oil, and swirl around pan. Shake excess water off of the asparagus, and toss in oil with sesame seeds, and salt to reheat.
Cooking : Apricot Oatmeal Muffins
Ingredients
2 1/2 cups all-purpose flour
1/2 cup packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup quick-cooking oats
1 cup chopped dried apricots
1/2 cup butter or margarine
3/4 cup boiling water
2 eggs, lightly beaten
2 teaspoons grated orange peel
Directions
In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange peel if desired. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.
2 1/2 cups all-purpose flour
1/2 cup packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup quick-cooking oats
1 cup chopped dried apricots
1/2 cup butter or margarine
3/4 cup boiling water
2 eggs, lightly beaten
2 teaspoons grated orange peel
Directions
In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange peel if desired. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.
Subscribe to:
Posts (Atom)