Ingredients
1 teaspoon olive oil
2 yams, peeled and cut into wedges
1/2 teaspoon seasoned salt
5 tablespoons fat-free sour cream
1 teaspoon mayonnaise
1/2 teaspoon taco seasoning
1/8 teaspoon paprika
Directions
Preheat an oven to 350 degrees F (175 degrees C). Spread the olive oil over a baking sheet.
Arrange the yams on the prepared baking sheet in a single layer; season with the seasoned salt.
Bake the yams in the preheated oven until soft, about 25 minutes.
While the yams bake, stir the sour cream, mayonnaise, taco seasoning, and paprika together in a small bowl. Serve as a dip for the yams.
Tuesday, July 5, 2011
Cooking : Big Guy Strawberry Pie
Ingredients
1 cup water
3/4 cup white sugar
1/4 teaspoon salt
2 tablespoons cornstarch
1/4 teaspoon red food coloring
1 cup all-purpose flour
1/2 cup margarine
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 quart fresh strawberries, hulled
Directions
In a saucepan, combine water, white sugar, salt, cornstarch and food coloring. Bring to a boil, and cook for about 5 minutes or until thickened. Set aside to cool. Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, combine flour, margarine, confectioners' sugar and vanilla. Mix well and press into a 9 inch pie pan. Prick all over and bake in preheated oven for 8 to 10 minutes, or until lightly browned.
When crust is cool, place berries in the shell, and pour the thickened mixture over the top. Chill in refrigerator.
1 cup water
3/4 cup white sugar
1/4 teaspoon salt
2 tablespoons cornstarch
1/4 teaspoon red food coloring
1 cup all-purpose flour
1/2 cup margarine
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 quart fresh strawberries, hulled
Directions
In a saucepan, combine water, white sugar, salt, cornstarch and food coloring. Bring to a boil, and cook for about 5 minutes or until thickened. Set aside to cool. Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, combine flour, margarine, confectioners' sugar and vanilla. Mix well and press into a 9 inch pie pan. Prick all over and bake in preheated oven for 8 to 10 minutes, or until lightly browned.
When crust is cool, place berries in the shell, and pour the thickened mixture over the top. Chill in refrigerator.
Cooking : Aloha Chicken Burgers
Ingredients
2 skinless, boneless chicken breast halves
1/4 cup soy sauce
3 slices thick cut bacon
2 large hamburger buns, split
1 tablespoon softened butter
1/4 cup teriyaki sauce
2 slices Swiss cheese
2 tablespoons mayonnaise
2 slices pineapple
2 slices tomato
2 slices of iceberg lettuce
Directions
Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side. When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.
2 skinless, boneless chicken breast halves
1/4 cup soy sauce
3 slices thick cut bacon
2 large hamburger buns, split
1 tablespoon softened butter
1/4 cup teriyaki sauce
2 slices Swiss cheese
2 tablespoons mayonnaise
2 slices pineapple
2 slices tomato
2 slices of iceberg lettuce
Directions
Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side. When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.
Cooking : Artichoke Soup
Ingredients
1/4 cup butter
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1/4 cup all-purpose flour
2 cups chicken broth
3 (14 ounce) cans artichoke hearts, drained and cut into fourths
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1 dash paprika
1 cup whipping cream
Directions
Melt butter in large saucepan over medium heat. Stir in carrots, celery, onion, and mushrooms. Cook and stir until soft, about 5 minutes. Add flour; cook for 10 minutes, stirring occasionally. Stir in chicken broth, artichoke hearts, bay leaf, salt, pepper, thyme leaves, oregano leaves, sage, and paprika. Reduce heat and simmer for 30 minutes.
Beat whipping cream in a bowl on medium-high speed until frothy; fold into soup and continue to cook until soup is heated through (do not boil).
Remove and discard the bay leaf, then pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
1/4 cup butter
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1/4 cup all-purpose flour
2 cups chicken broth
3 (14 ounce) cans artichoke hearts, drained and cut into fourths
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1 dash paprika
1 cup whipping cream
Directions
Melt butter in large saucepan over medium heat. Stir in carrots, celery, onion, and mushrooms. Cook and stir until soft, about 5 minutes. Add flour; cook for 10 minutes, stirring occasionally. Stir in chicken broth, artichoke hearts, bay leaf, salt, pepper, thyme leaves, oregano leaves, sage, and paprika. Reduce heat and simmer for 30 minutes.
Beat whipping cream in a bowl on medium-high speed until frothy; fold into soup and continue to cook until soup is heated through (do not boil).
Remove and discard the bay leaf, then pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Cooking : Black Bean, Corn and Turkey Chili
Ingredients
1 tablespoon vegetable oil
1 pound ground turkey
1 large onion, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 3/4 cups Swanson� Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 cup Pace� Chunky Salsa
1 tablespoon sugar
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
Directions
Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until turkey is well browned, stirring frequently to break up meat.
Stir the broth, salsa, sugar, beans and corn into the saucepan. Heat to a boil. Reduce the heat to low.
Cover and cook for 30 minutes. Stir the chili occasionally while cooking.
1 tablespoon vegetable oil
1 pound ground turkey
1 large onion, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 3/4 cups Swanson� Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 cup Pace� Chunky Salsa
1 tablespoon sugar
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
Directions
Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until turkey is well browned, stirring frequently to break up meat.
Stir the broth, salsa, sugar, beans and corn into the saucepan. Heat to a boil. Reduce the heat to low.
Cover and cook for 30 minutes. Stir the chili occasionally while cooking.
Cooking : Black Friday Pie
Ingredients
1 cup mashed potatoes
1/2 cup cubed cooked turkey
1/2 cup cooked cut green beans
1/2 cup turkey gravy
1 cup prepared stuffing
2 tablespoons butter, melted
Directions
Preheat an oven to 375 degrees F (190 degrees C). Thoroughly grease a 9-inch glass pie plate.
Spread mashed potatoes onto the bottom and up the sides of the greased pie plate. Fill potato crust with the turkey, green beans, and gravy. Smooth stuffing on top of the turkey and gravy to create a top crust.
Brush top of pie with melted butter. Bake pie until stuffing is golden and crispy, about 40 minutes. Let stand 5 minutes before serving.
1 cup mashed potatoes
1/2 cup cubed cooked turkey
1/2 cup cooked cut green beans
1/2 cup turkey gravy
1 cup prepared stuffing
2 tablespoons butter, melted
Directions
Preheat an oven to 375 degrees F (190 degrees C). Thoroughly grease a 9-inch glass pie plate.
Spread mashed potatoes onto the bottom and up the sides of the greased pie plate. Fill potato crust with the turkey, green beans, and gravy. Smooth stuffing on top of the turkey and gravy to create a top crust.
Brush top of pie with melted butter. Bake pie until stuffing is golden and crispy, about 40 minutes. Let stand 5 minutes before serving.
Cooking : Asparagus with Lime and Ginger
Ingredients
1 1/2 pounds fresh asparagus, trimmed
2 tablespoons fresh lime juice
1 teaspoon grated lime zest
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons minced fresh ginger root
1/2 teaspoon white sugar
6 tablespoons vegetable oil
salt and ground black pepper to taste
Directions
Pour about 1 inch of water into the bottom half of a steamer pan set, and place over medium heat. Place the asparagus in the top half of the steamer pan set; steam until tender, 4 to 5 minutes. Remove the asparagus and arrange on a serving platter.
Whisk the lime juice, lime zest, cilantro, ginger, and sugar together in a bowl; stream the vegetable oil into the mixture while whisking. Season with salt and pepper. Drizzle over the asparagus.
1 1/2 pounds fresh asparagus, trimmed
2 tablespoons fresh lime juice
1 teaspoon grated lime zest
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons minced fresh ginger root
1/2 teaspoon white sugar
6 tablespoons vegetable oil
salt and ground black pepper to taste
Directions
Pour about 1 inch of water into the bottom half of a steamer pan set, and place over medium heat. Place the asparagus in the top half of the steamer pan set; steam until tender, 4 to 5 minutes. Remove the asparagus and arrange on a serving platter.
Whisk the lime juice, lime zest, cilantro, ginger, and sugar together in a bowl; stream the vegetable oil into the mixture while whisking. Season with salt and pepper. Drizzle over the asparagus.
Cooking : Apple and Spice Cookies
Ingredients
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 cup shortening
1 1/3 cups packed brown sugar
1/3 cup apple juice
1 cup chopped walnuts
1 cup chopped apples
1 cup raisins
Directions
Cream together shortening and brown sugar. Stir in flour, baking soda, salt and spices until dampened. Stir until smooth. Mixture will be very thick.
Stir in nuts, apples and raisins.
Drop by tablespoon 2 inches apart on a lightly greased cookie sheet. Bake 8 to 10 minutes in a 400 degree F (205 degrees C) oven. Let cool slightly, remove from cookie sheet.
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 cup shortening
1 1/3 cups packed brown sugar
1/3 cup apple juice
1 cup chopped walnuts
1 cup chopped apples
1 cup raisins
Directions
Cream together shortening and brown sugar. Stir in flour, baking soda, salt and spices until dampened. Stir until smooth. Mixture will be very thick.
Stir in nuts, apples and raisins.
Drop by tablespoon 2 inches apart on a lightly greased cookie sheet. Bake 8 to 10 minutes in a 400 degree F (205 degrees C) oven. Let cool slightly, remove from cookie sheet.
Cooking : Almond Apricot Bread
Ingredients
2 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
3 teaspoons baking powder
1 teaspoon salt
2 (4 ounce) jars apricot baby food, divided
3/4 cup milk
3 tablespoons vegetable oil
1 teaspoon almond extract
2/3 cup sliced almonds, coarsely chopped
1/2 cup diced dried apricots
1/2 cup confectioners' sugar
1 teaspoon milk
1/8 teaspoon almond extract
Directions
In a large bowl, combine the flour, sugars, baking powder and salt. Set aside 1 tablespoon baby food for glaze. In another bowl, beat the egg, milk, oil, extract and remaining baby food. Stir into dry ingredients just until moistened. Fold in almonds and apricots. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan to a wire rack.
For glaze, combine the confectioners' sugar, milk, extract and reserved baby food until smooth. Drizzle over cooled bread.
2 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
3 teaspoons baking powder
1 teaspoon salt
2 (4 ounce) jars apricot baby food, divided
3/4 cup milk
3 tablespoons vegetable oil
1 teaspoon almond extract
2/3 cup sliced almonds, coarsely chopped
1/2 cup diced dried apricots
1/2 cup confectioners' sugar
1 teaspoon milk
1/8 teaspoon almond extract
Directions
In a large bowl, combine the flour, sugars, baking powder and salt. Set aside 1 tablespoon baby food for glaze. In another bowl, beat the egg, milk, oil, extract and remaining baby food. Stir into dry ingredients just until moistened. Fold in almonds and apricots. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan to a wire rack.
For glaze, combine the confectioners' sugar, milk, extract and reserved baby food until smooth. Drizzle over cooled bread.
Cooking : Broiled Egg Salad Sandwiches
Ingredients
3 hard-cooked eggs, chopped
1/4 cup crushed saltine crackers
1/4 cup chopped celery
1 tablespoon diced pimientos
1/2 cup mayonnaise
2 tablespoons milk
1/8 teaspoon salt
1/8 teaspoon garlic salt
1/8 teaspoon pepper
2 English muffins, split and toasted
Directions
In a bowl, combine the eggs, crackers, celery and pimientos. In another bowl, combine the mayonnaise, milk, salt, garlic salt and pepper; mix well. Stir into the egg mixture.
Spoon about 1/3 cup onto each muffin half; place on an ungreased baking sheet. Broil 4 in. from the heat for 3-4 minutes or until lightly browned.
3 hard-cooked eggs, chopped
1/4 cup crushed saltine crackers
1/4 cup chopped celery
1 tablespoon diced pimientos
1/2 cup mayonnaise
2 tablespoons milk
1/8 teaspoon salt
1/8 teaspoon garlic salt
1/8 teaspoon pepper
2 English muffins, split and toasted
Directions
In a bowl, combine the eggs, crackers, celery and pimientos. In another bowl, combine the mayonnaise, milk, salt, garlic salt and pepper; mix well. Stir into the egg mixture.
Spoon about 1/3 cup onto each muffin half; place on an ungreased baking sheet. Broil 4 in. from the heat for 3-4 minutes or until lightly browned.
Cooking : Barbara's Salad
Ingredients
3 ounces grilled chicken, cut into bite-sized pieces
3 ounces chopped ham
1 cup shredded lettuce
1/2 cup crushed pineapple with juice
8 large grapes red grapes, halved
Directions
Combine the chicken, ham, lettuce, pineapple, and grapes in a large bowl; toss to combine.
3 ounces grilled chicken, cut into bite-sized pieces
3 ounces chopped ham
1 cup shredded lettuce
1/2 cup crushed pineapple with juice
8 large grapes red grapes, halved
Directions
Combine the chicken, ham, lettuce, pineapple, and grapes in a large bowl; toss to combine.
Cooking : Blueberry Chicken Salad
Ingredients
2 cups fresh blueberries
2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/2 cup diced sweet red pepper
1/2 cup thinly sliced green onions
1 (6 ounce) container lemon yogurt
3 tablespoons mayonnaise
1/2 teaspoon salt
Bibb lettuce leaves
Directions
Set aside a few blueberries for garnish. In a large bowl, gently combine the chicken, celery, red pepper, onions and remaining blueberries. Combine the yogurt, mayonnaise and salt; drizzle over chicken mixture and gently toss to coat. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates if desired. Top with reserved blueberries.
2 cups fresh blueberries
2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/2 cup diced sweet red pepper
1/2 cup thinly sliced green onions
1 (6 ounce) container lemon yogurt
3 tablespoons mayonnaise
1/2 teaspoon salt
Bibb lettuce leaves
Directions
Set aside a few blueberries for garnish. In a large bowl, gently combine the chicken, celery, red pepper, onions and remaining blueberries. Combine the yogurt, mayonnaise and salt; drizzle over chicken mixture and gently toss to coat. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates if desired. Top with reserved blueberries.
Cooking : Baked Potato Soup
Ingredients
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
Directions
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
Directions
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
Cooking : Big Star Cactus Cooler Drink
Ingredients
1 cup ice cubes
3 fluid ounces cactus juice schnapps
1 fluid ounce light rum
3 fluid ounces pineapple juice
1 fluid ounce cranberry juice
Directions
Fill a tumbler glass with ice cubes. Pour in the schnapps, rum, and pineapple juice. Add enough cranberry juice to turn the drink from yellow-orange to a salmon pink color.
1 cup ice cubes
3 fluid ounces cactus juice schnapps
1 fluid ounce light rum
3 fluid ounces pineapple juice
1 fluid ounce cranberry juice
Directions
Fill a tumbler glass with ice cubes. Pour in the schnapps, rum, and pineapple juice. Add enough cranberry juice to turn the drink from yellow-orange to a salmon pink color.
Cooking : Au Gratin Turkey Skillet
Ingredients
2 1/2 cups water
1 (4.9 ounce) package au gratin potatoes
1/2 cup chopped onion
1/2 cup milk
2 tablespoons butter
1/2 teaspoon poultry seasoning
1/4 teaspoon dried rosemary, crushed
2 cups cubed cooked turkey
2 cups frozen peas, thawed
Directions
In a large skillet, combine the water, potatoes with contents of sauce mix, onion, milk, butter, poultry seasoning and rosemary. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Gently stir in turkey and peas; heat through.
2 1/2 cups water
1 (4.9 ounce) package au gratin potatoes
1/2 cup chopped onion
1/2 cup milk
2 tablespoons butter
1/2 teaspoon poultry seasoning
1/4 teaspoon dried rosemary, crushed
2 cups cubed cooked turkey
2 cups frozen peas, thawed
Directions
In a large skillet, combine the water, potatoes with contents of sauce mix, onion, milk, butter, poultry seasoning and rosemary. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Gently stir in turkey and peas; heat through.
Cooking : Beef Pot Pie III
Ingredients
1 pound sirloin steak, cubed
salt to taste
ground black pepper to taste
1 (14 ounce) can beef broth
3 large carrots, diced
3 potatoes, cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
1/3 cup water
2 (9 inch) refrigerator pie crusts
Directions
In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
1 pound sirloin steak, cubed
salt to taste
ground black pepper to taste
1 (14 ounce) can beef broth
3 large carrots, diced
3 potatoes, cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
1/3 cup water
2 (9 inch) refrigerator pie crusts
Directions
In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
Cooking : Artichoke and Black Olive Baked Chicken
Ingredients
4 bone-in chicken breast halves, with skin
6 chicken drumsticks
2 (6.5 ounce) jars marinated quartered artichoke hearts, drained
1 (15 ounce) can black olives, drained
1/2 cup dry white wine
1/2 cup chicken broth
1 tablespoon chopped fresh tarragon
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts and drumsticks in a 9x13 inch baking dish, bone side down. Spread artichokes and olives around chicken, then mix wine and broth together in a small bowl and pour mixture all over chicken. Sprinkle with tarragon and season with salt and pepper to taste.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through (juices run clear) and browned.
4 bone-in chicken breast halves, with skin
6 chicken drumsticks
2 (6.5 ounce) jars marinated quartered artichoke hearts, drained
1 (15 ounce) can black olives, drained
1/2 cup dry white wine
1/2 cup chicken broth
1 tablespoon chopped fresh tarragon
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts and drumsticks in a 9x13 inch baking dish, bone side down. Spread artichokes and olives around chicken, then mix wine and broth together in a small bowl and pour mixture all over chicken. Sprinkle with tarragon and season with salt and pepper to taste.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through (juices run clear) and browned.
Cooking : Best Peanut Dressing
Ingredients
1/3 cup creamy peanut butter
1/2 cup mayonnaise
1/2 cup honey
1 1/2 cups half-and-half cream
1 (3 ounce) package cream cheese, softened
1/2 cup whipped cream
Directions
Using a wire whisk or electric mixer, whip together the peanut butter, mayonnaise, honey, half-and-half, cream cheese and whipped cream until thoroughly blended.
1/3 cup creamy peanut butter
1/2 cup mayonnaise
1/2 cup honey
1 1/2 cups half-and-half cream
1 (3 ounce) package cream cheese, softened
1/2 cup whipped cream
Directions
Using a wire whisk or electric mixer, whip together the peanut butter, mayonnaise, honey, half-and-half, cream cheese and whipped cream until thoroughly blended.
Cooking : American Apple Pie
Ingredients
1/3 cup packed light brown sugar
1/3 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1/3 teaspoon ground cinnamon
7 1/2 cups peeled, cored and sliced apples
1 cup raisins
1 recipe pastry for a 9 inch double crust pie
1 egg
Directions
Preheat oven 425 degrees F (220 degrees C). Spray deep dish pie plate with cooking spray
Combine white sugar, light brown sugar, flour, lemon, cinnamon, and mix well. Add apples and raisins to sugar mixture; stir until fruit is well coated.
Spoon apple mixture into pie crust. Place second piecrust on top of filling, and trim edges. Lightly glaze top of pie with a beaten egg, then sprinkled with a little sugar.
Bake till golden brown, about 35 to 40 minutes. Place on a wire rack, and cool 30 minutes.
1/3 cup packed light brown sugar
1/3 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1/3 teaspoon ground cinnamon
7 1/2 cups peeled, cored and sliced apples
1 cup raisins
1 recipe pastry for a 9 inch double crust pie
1 egg
Directions
Preheat oven 425 degrees F (220 degrees C). Spray deep dish pie plate with cooking spray
Combine white sugar, light brown sugar, flour, lemon, cinnamon, and mix well. Add apples and raisins to sugar mixture; stir until fruit is well coated.
Spoon apple mixture into pie crust. Place second piecrust on top of filling, and trim edges. Lightly glaze top of pie with a beaten egg, then sprinkled with a little sugar.
Bake till golden brown, about 35 to 40 minutes. Place on a wire rack, and cool 30 minutes.
Cooking : Asian Noodle Toss
Ingredients
8 ounces uncooked thin spaghetti
1 (10 ounce) package julienned carrots
8 ounces sugar snap peas
2 cups cubed, cooked chicken
1 (11 ounce) can mandarin oranges, drained
1/2 cup stir-fry sauce
Directions
Cook spaghetti according to package directions. Stir in carrots and peas; cook 1 minute longer. Drain; place in a bowl. Add the chicken, oranges and stir-fry sauce; toss to coat.
8 ounces uncooked thin spaghetti
1 (10 ounce) package julienned carrots
8 ounces sugar snap peas
2 cups cubed, cooked chicken
1 (11 ounce) can mandarin oranges, drained
1/2 cup stir-fry sauce
Directions
Cook spaghetti according to package directions. Stir in carrots and peas; cook 1 minute longer. Drain; place in a bowl. Add the chicken, oranges and stir-fry sauce; toss to coat.
Cooking : Asparagus Chicken
Ingredients
4 skinless, boneless chicken breast halves
1/2 cup Chardonnay wine
1 teaspoon dried tarragon
1 packet dry hollandaise sauce mix
16 fresh steamed asparagus tips
1 cup shredded Cheddar cheese
Directions
To Marinate: Place chicken in a nonporous glass dish or bowl. Pour wine over chicken, then sprinkle with tarragon. Cover dish and refrigerate to marinate for 2 hours.
Preheat oven to broil/grill.
Remove chicken from dish or bowl, discarding remaining marinade, and broil/grill for 25 minutes or until cooked through and juices run clear.
Meanwhile, prepare hollandaise sauce according to package directions. When chicken is cooked, place 4 spears of steamed asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste. Sprinkle with cheese and serve.
4 skinless, boneless chicken breast halves
1/2 cup Chardonnay wine
1 teaspoon dried tarragon
1 packet dry hollandaise sauce mix
16 fresh steamed asparagus tips
1 cup shredded Cheddar cheese
Directions
To Marinate: Place chicken in a nonporous glass dish or bowl. Pour wine over chicken, then sprinkle with tarragon. Cover dish and refrigerate to marinate for 2 hours.
Preheat oven to broil/grill.
Remove chicken from dish or bowl, discarding remaining marinade, and broil/grill for 25 minutes or until cooked through and juices run clear.
Meanwhile, prepare hollandaise sauce according to package directions. When chicken is cooked, place 4 spears of steamed asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste. Sprinkle with cheese and serve.
Cooking : Baked Whole Cauliflower
Ingredients
1 large head cauliflower
1/2 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/4 cup margarine, melted
1/8 teaspoon garlic powder
1/8 teaspoon salt
1 pinch red pepper flakes
1 pinch dried oregano
Directions
Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add one inch of water. Cover, and bring to a boil over medium heat. Cook for about 20 minutes or until tender.
Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the bread crumbs, Parmesan cheese, melted margarine. Season with garlic powder, salt, red pepper flakes, and oregano, and mix well. Place the head of cauliflower into a baking dish, and coat with the breadcrumb mixture.
Bake for about 10 to 15 minutes in the preheated oven, or until golden brown.
1 large head cauliflower
1/2 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/4 cup margarine, melted
1/8 teaspoon garlic powder
1/8 teaspoon salt
1 pinch red pepper flakes
1 pinch dried oregano
Directions
Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add one inch of water. Cover, and bring to a boil over medium heat. Cook for about 20 minutes or until tender.
Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the bread crumbs, Parmesan cheese, melted margarine. Season with garlic powder, salt, red pepper flakes, and oregano, and mix well. Place the head of cauliflower into a baking dish, and coat with the breadcrumb mixture.
Bake for about 10 to 15 minutes in the preheated oven, or until golden brown.
Cooking : Alcohol-Free Mojitos
Ingredients
2 cups water
1 1/2 cups white sugar
2 cups mint leaves, chopped
2 cups lime sherbet, softened
1 cup lime juice
1 cup water
8 cups club soda
lime slices for garnish
Directions
Combine 2 cups water and the sugar in a microwave-safe bowl; heat in microwave on High for 5 minutes. Stir the mint into the water; let stand for 5 minutes. Strain and discard the mint leaves from the syrup; set aside.
Stir the lime sherbet, lime juice, and 1 cup water together in a large pitcher until well combined. Pour the mint-infused syrup into the mixture. Add club soda and stir. Serve over ice. Garnish with lime slices.
2 cups water
1 1/2 cups white sugar
2 cups mint leaves, chopped
2 cups lime sherbet, softened
1 cup lime juice
1 cup water
8 cups club soda
lime slices for garnish
Directions
Combine 2 cups water and the sugar in a microwave-safe bowl; heat in microwave on High for 5 minutes. Stir the mint into the water; let stand for 5 minutes. Strain and discard the mint leaves from the syrup; set aside.
Stir the lime sherbet, lime juice, and 1 cup water together in a large pitcher until well combined. Pour the mint-infused syrup into the mixture. Add club soda and stir. Serve over ice. Garnish with lime slices.
Cooking : Alma's Sweet Corn
Ingredients
12 ears corn, husks and silk removed
1 1/2 cups water
1/2 cup white sugar
2 tablespoons salt
Directions
Slice corn from the cob into a large skillet, leaving about a third of the kernel still on the cob. Using the back of the knife, scrape all of the juice and remaining kernels into the skillet. Stir in water, sugar, and salt and cook over medium high heat until sugar has dissolved, about 10 minutes. Allow to cool to room temperature before serving.
12 ears corn, husks and silk removed
1 1/2 cups water
1/2 cup white sugar
2 tablespoons salt
Directions
Slice corn from the cob into a large skillet, leaving about a third of the kernel still on the cob. Using the back of the knife, scrape all of the juice and remaining kernels into the skillet. Stir in water, sugar, and salt and cook over medium high heat until sugar has dissolved, about 10 minutes. Allow to cool to room temperature before serving.
Cooking : Black-Eyed Peas Salad
Ingredients
2 cups cubed, cooked chicken
2 teaspoons seasoned salt
1 (15.5 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can white or yellow corn, drained
1 (8 ounce) can sliced water chestnuts, drained
1 cup mayonnaise
1 cup sliced celery
1 cup cooked wild rice
3/4 cup chopped cucumber
1/2 cup fresh broccoli florets
1/2 cup chopped green pepper
1/4 teaspoon pepper
Directions
Place the chicken in a large bowl; sprinkle with seasoned salt. Add remaining ingredients and mix well. Cover and chill until ready to serve.
2 cups cubed, cooked chicken
2 teaspoons seasoned salt
1 (15.5 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can white or yellow corn, drained
1 (8 ounce) can sliced water chestnuts, drained
1 cup mayonnaise
1 cup sliced celery
1 cup cooked wild rice
3/4 cup chopped cucumber
1/2 cup fresh broccoli florets
1/2 cup chopped green pepper
1/4 teaspoon pepper
Directions
Place the chicken in a large bowl; sprinkle with seasoned salt. Add remaining ingredients and mix well. Cover and chill until ready to serve.
Cooking : Apple Stuffed Chicken
Ingredients
1 (6 ounce) package chicken-flavor stuffing mix
1 (3 1/2) pound broiler-fryer
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 cup chopped, peeled apple
1/4 cup chopped celery
1/4 cup chopped walnuts
1/4 cup raisins
1/2 teaspoon grated lemon peel
1/2 cup apple jelly
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
Directions
Prepare stuffing according to package directions. Meanwhile, sprinkle inside of chicken with salt and pepper; rub outside with oil.
In a large bowl, mix stuffing with the apple, celery, nuts, raisins and lemon peel. Lightly stuff chicken. Place chicken breast side up on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 1 hour.
In a saucepan, combine the glaze ingredients. Bring to a simmer; heat, uncovered, for 3 minutes. Brush over chicken. Bake 20-30 minutes longer or until chicken juices run clear, brushing occasionally with glaze. Cover with foil and let stand for 10-15 minutes. Remove stuffing, then carve chicken.
1 (6 ounce) package chicken-flavor stuffing mix
1 (3 1/2) pound broiler-fryer
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 cup chopped, peeled apple
1/4 cup chopped celery
1/4 cup chopped walnuts
1/4 cup raisins
1/2 teaspoon grated lemon peel
1/2 cup apple jelly
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
Directions
Prepare stuffing according to package directions. Meanwhile, sprinkle inside of chicken with salt and pepper; rub outside with oil.
In a large bowl, mix stuffing with the apple, celery, nuts, raisins and lemon peel. Lightly stuff chicken. Place chicken breast side up on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 1 hour.
In a saucepan, combine the glaze ingredients. Bring to a simmer; heat, uncovered, for 3 minutes. Brush over chicken. Bake 20-30 minutes longer or until chicken juices run clear, brushing occasionally with glaze. Cover with foil and let stand for 10-15 minutes. Remove stuffing, then carve chicken.
Cooking : Butter Baked Carrots
Ingredients
1 1/2 pounds carrots, cut into 3-inch julienne strips
1/4 cup chopped celery
2 tablespoons chopped onion
6 tablespoons butter or margarine, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1/2 cup dry bread crumbs
Directions
Place 1 in. of water in a saucepan; add carrots. Cover and bring to a boil. Reduce heat; cook for 8-10 minutes or until crisp-tender.
Meanwhile, in another saucepan, saute celery and onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain carrots; place in a greased 8-in. square baking dish. Top with the white sauce. Melt the remaining butter and toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until mixture is bubbly and topping is golden brown.
1 1/2 pounds carrots, cut into 3-inch julienne strips
1/4 cup chopped celery
2 tablespoons chopped onion
6 tablespoons butter or margarine, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1/2 cup dry bread crumbs
Directions
Place 1 in. of water in a saucepan; add carrots. Cover and bring to a boil. Reduce heat; cook for 8-10 minutes or until crisp-tender.
Meanwhile, in another saucepan, saute celery and onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain carrots; place in a greased 8-in. square baking dish. Top with the white sauce. Melt the remaining butter and toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until mixture is bubbly and topping is golden brown.
Cooking : Butter Finger Bars
Ingredients
1 cup brown sugar
1/2 cup white sugar
1 cup margarine, melted
4 cups rolled oats
2 cups semisweet chocolate chips
3/4 cup peanut butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the brown sugar, white sugar, melted margarine and oats until well blended. Mix in the chocolate chips. Press the mixture into a 9x9 inch pan.
Bake for 12 to 15 minutes in the preheated oven. Spread peanut butter over the top of the bars and let cool until set. Cut into squares and serve.
1 cup brown sugar
1/2 cup white sugar
1 cup margarine, melted
4 cups rolled oats
2 cups semisweet chocolate chips
3/4 cup peanut butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the brown sugar, white sugar, melted margarine and oats until well blended. Mix in the chocolate chips. Press the mixture into a 9x9 inch pan.
Bake for 12 to 15 minutes in the preheated oven. Spread peanut butter over the top of the bars and let cool until set. Cut into squares and serve.
Cooking : Avocado Citrus Toss
Ingredients
6 cups torn salad greens
2 grapefruit, peeled and sectioned
3 navel oranges, peeled and sectioned
1 ripe avocado, peeled and sliced
1/4 cup slivered almonds, toasted
1/2 cup vegetable oil
1/3 cup sugar
3 tablespoons vinegar
2 teaspoons poppy seeds
1 teaspoon finely chopped onion
1/2 teaspoon ground mustard
1/2 teaspoon salt
Directions
In a large salad bowl, toss the greens, grapefruit, oranges, avocado and almonds. In a jar with tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat.
6 cups torn salad greens
2 grapefruit, peeled and sectioned
3 navel oranges, peeled and sectioned
1 ripe avocado, peeled and sliced
1/4 cup slivered almonds, toasted
1/2 cup vegetable oil
1/3 cup sugar
3 tablespoons vinegar
2 teaspoons poppy seeds
1 teaspoon finely chopped onion
1/2 teaspoon ground mustard
1/2 teaspoon salt
Directions
In a large salad bowl, toss the greens, grapefruit, oranges, avocado and almonds. In a jar with tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat.
Cooking : Barbecued Baked Beans
Ingredients
1/2 cup finely chopped onion
2 garlic cloves, minced
2 teaspoons canola oil
4 (15 ounce) cans pork and beans
3/4 cup barbecue sauce
1/4 cup packed brown sugar
2 tablespoons lemon juice
2 tablespoons balsamic or cider vinegar
2 tablespoons chili powder
2 tablespoons finely chopped jalapeno pepper*
1/2 teaspoon cayenne pepper
1/8 teaspoon liquid smoke
Directions
In a Dutch oven, saute onion and garlic in oil until tender. Stir in the remaining ingredients. Bake, uncovered, at 325 degrees F for 1-1/2 to 2 hours or until thickened and bubbly.
1/2 cup finely chopped onion
2 garlic cloves, minced
2 teaspoons canola oil
4 (15 ounce) cans pork and beans
3/4 cup barbecue sauce
1/4 cup packed brown sugar
2 tablespoons lemon juice
2 tablespoons balsamic or cider vinegar
2 tablespoons chili powder
2 tablespoons finely chopped jalapeno pepper*
1/2 teaspoon cayenne pepper
1/8 teaspoon liquid smoke
Directions
In a Dutch oven, saute onion and garlic in oil until tender. Stir in the remaining ingredients. Bake, uncovered, at 325 degrees F for 1-1/2 to 2 hours or until thickened and bubbly.
Cooking : Apricot-Nut Drop Cookies
Ingredients
3/4 cup butter flavored shortening
1 1/4 cups packed brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped dried apricots
1 cup chopped pecans
Directions
In a mixing bowl, cream shortening and brown sugar. Beat in egg, milk and vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in apricots and pecans.
Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 10-13 minutes or until light golden brown. Cool for 2 minutes; remove to wire racks.
3/4 cup butter flavored shortening
1 1/4 cups packed brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped dried apricots
1 cup chopped pecans
Directions
In a mixing bowl, cream shortening and brown sugar. Beat in egg, milk and vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in apricots and pecans.
Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 10-13 minutes or until light golden brown. Cool for 2 minutes; remove to wire racks.
Cooking : Arugula, Fennel, and Orange Salad
Ingredients
1 tablespoon honey
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1 bunch arugula
2 orange, peeled and segmented
1 bulb fennel bulb, thinly sliced
2 tablespoons sliced black olives
Directions
Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.
1 tablespoon honey
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1 bunch arugula
2 orange, peeled and segmented
1 bulb fennel bulb, thinly sliced
2 tablespoons sliced black olives
Directions
Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.
Cooking : Breakfast Pita Pockets
Ingredients
2 slices bacon
2 links pork sausage
2 slices Canadian-style bacon
3 eggs, beaten
1 pita bread, cut in half
Directions
Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.
2 slices bacon
2 links pork sausage
2 slices Canadian-style bacon
3 eggs, beaten
1 pita bread, cut in half
Directions
Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.
Cooking : All-in-One Casserole
Ingredients
2 tablespoons olive oil
4 skinless, boneless chicken breast halves, cut into small cubes
2 (8 ounce) packages sliced fresh mushrooms
salt and ground black pepper to taste
1 pinch garlic powder, or to taste
3 zucchinis, cubed
2 sweet potatoes, cut into cubes
2 large red potatoes, cut into cubes
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup olive oil
Directions
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook and stir the chicken and mushrooms until the chicken breasts in the hot oil until the chicken is no longer pink in the center and the juices run clear, about 15 minutes. Season with salt, pepper, and garlic powder and remove from heat. Stir in the zucchini, sweet potatoes, red potatoes, bread crumbs, Parmesan cheese, and 1/4 cup of olive oil; transfer to the prepared baking dish.
Bake in the preheated oven, stirring every 15 minutes, until potatoes are tender and easily pierced with a fork about 1 hour.
2 tablespoons olive oil
4 skinless, boneless chicken breast halves, cut into small cubes
2 (8 ounce) packages sliced fresh mushrooms
salt and ground black pepper to taste
1 pinch garlic powder, or to taste
3 zucchinis, cubed
2 sweet potatoes, cut into cubes
2 large red potatoes, cut into cubes
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup olive oil
Directions
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook and stir the chicken and mushrooms until the chicken breasts in the hot oil until the chicken is no longer pink in the center and the juices run clear, about 15 minutes. Season with salt, pepper, and garlic powder and remove from heat. Stir in the zucchini, sweet potatoes, red potatoes, bread crumbs, Parmesan cheese, and 1/4 cup of olive oil; transfer to the prepared baking dish.
Bake in the preheated oven, stirring every 15 minutes, until potatoes are tender and easily pierced with a fork about 1 hour.
Cooking : Applesauce Cake II
Ingredients
2 1/2 cups cake flour
2 cups white sugar
1 1/2 teaspoons salt
1/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 1/2 cups applesauce
1/2 cup water
1/2 cup shortening
1 cup raisins
1/2 cup chopped almonds
2 egg whites
1 cup packed brown sugar
1 tablespoon lemon juice
1/2 cup finely chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
Beat flour, white sugar, salt, baking powder, cinnamon, cloves, allspice, applesauce, water, shortening, 2 eggs, raisins, and 1/2 cup chopped almonds with a mixer on low, scraping the bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) until wooden pick inserted in center comes out clean, 60-65 minutes.
To Make Frosting: Just before cake is removed from the oven, beat egg whites until foamy. Beat brown sugar and lemon juice gradually into egg whites until stiff. Carefully spread over HOT cake. Sprinkle with nuts. Bake at 400 degrees F (205 degrees C) until brown, 8 to 10 minutes.
2 1/2 cups cake flour
2 cups white sugar
1 1/2 teaspoons salt
1/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 1/2 cups applesauce
1/2 cup water
1/2 cup shortening
1 cup raisins
1/2 cup chopped almonds
2 egg whites
1 cup packed brown sugar
1 tablespoon lemon juice
1/2 cup finely chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
Beat flour, white sugar, salt, baking powder, cinnamon, cloves, allspice, applesauce, water, shortening, 2 eggs, raisins, and 1/2 cup chopped almonds with a mixer on low, scraping the bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) until wooden pick inserted in center comes out clean, 60-65 minutes.
To Make Frosting: Just before cake is removed from the oven, beat egg whites until foamy. Beat brown sugar and lemon juice gradually into egg whites until stiff. Carefully spread over HOT cake. Sprinkle with nuts. Bake at 400 degrees F (205 degrees C) until brown, 8 to 10 minutes.
Cooking : Big John's BBQ Ribs and Dry Spice Rub
Ingredients
1 cup chili powder
1 tablespoon dried minced garlic
1 teaspoon onion powder
1/2 teaspoon ground cumin
1 1/2 teaspoons salt
2 tablespoons seasoning salt
2 pounds rib roast
4 cups canned tomato sauce
1/4 cup packed brown sugar
1/2 cup chopped fresh tomato
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion flakes
1/4 cup soy sauce
1/4 cup water
Directions
In a small bowl or jar, mix together chile powder, dried minced garlic, onion powder, cumin, salt and seasoning salt.
Place rib roast on a medium baking sheet. Rub vigorously with 1/2 the chile powder mixture. Cover and refrigerate 4 to 6 hours.
In a medium saucepan, mix together 1/2 the chile powder mixture, tomato sauce, brown sugar, tomato, Worcestershire sauce, dried onion flakes, soy sauce and water. Cook 3 to 5 hours, stirring occasionally, over low heat.
Prepare an outdoor grill for indirect heat. Lightly oil grate.
Cook ribs covered on the prepared grill 3 to 5 hours, or to desired doneness. Brush with the sauce mixture from the medium saucepan during the last minutes of cooking. Serve with remaining sauce mixture.
1 cup chili powder
1 tablespoon dried minced garlic
1 teaspoon onion powder
1/2 teaspoon ground cumin
1 1/2 teaspoons salt
2 tablespoons seasoning salt
2 pounds rib roast
4 cups canned tomato sauce
1/4 cup packed brown sugar
1/2 cup chopped fresh tomato
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion flakes
1/4 cup soy sauce
1/4 cup water
Directions
In a small bowl or jar, mix together chile powder, dried minced garlic, onion powder, cumin, salt and seasoning salt.
Place rib roast on a medium baking sheet. Rub vigorously with 1/2 the chile powder mixture. Cover and refrigerate 4 to 6 hours.
In a medium saucepan, mix together 1/2 the chile powder mixture, tomato sauce, brown sugar, tomato, Worcestershire sauce, dried onion flakes, soy sauce and water. Cook 3 to 5 hours, stirring occasionally, over low heat.
Prepare an outdoor grill for indirect heat. Lightly oil grate.
Cook ribs covered on the prepared grill 3 to 5 hours, or to desired doneness. Brush with the sauce mixture from the medium saucepan during the last minutes of cooking. Serve with remaining sauce mixture.
Cooking : Bacon 'N' Veggie Pasta
Ingredients
2 (14.5 ounce) cans stewed tomatoes
2 cups broccoli florets
2 medium carrots, thinly sliced
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
4 bacon strips, diced
1/2 pound fresh mushrooms, sliced
1/3 cup chopped green pepper
1/4 cup chopped onion
2 garlic cloves, minced
16 ounces uncooked medium shell pasta
1/4 cup shredded Parmesan cheese
Directions
In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until broccoli and carrots are tender.
In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute the mushrooms, green pepper, onion and garlic until tender; add to tomato mixture and heat through. Meanwhile, cook the pasta according to package directions. Drain and place in a serving bowl; top with vegetable mixture. Sprinkle with bacon and Parmesan cheese.
2 (14.5 ounce) cans stewed tomatoes
2 cups broccoli florets
2 medium carrots, thinly sliced
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
4 bacon strips, diced
1/2 pound fresh mushrooms, sliced
1/3 cup chopped green pepper
1/4 cup chopped onion
2 garlic cloves, minced
16 ounces uncooked medium shell pasta
1/4 cup shredded Parmesan cheese
Directions
In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until broccoli and carrots are tender.
In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute the mushrooms, green pepper, onion and garlic until tender; add to tomato mixture and heat through. Meanwhile, cook the pasta according to package directions. Drain and place in a serving bowl; top with vegetable mixture. Sprinkle with bacon and Parmesan cheese.
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