Ingredients
6 tablespoons softened butter, divided
1/4 cup packed brown sugar
2 cups fresh blueberries
3/4 cup sugar
1 teaspoon vanilla extract
1 1/4 cups cake flour
1 1/2 teaspoons baking powder
1/2 cup milk
whipped topping
Directions
In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-in. baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside. In a large mixing bowl, cream remaining butter; beat in sugar. Add egg and vanilla; mix well. Combine flour and baking powder; add to creamed mixture alternately with milk. Carefully pour over blueberries.
Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center of cake comes out clean. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired.
Friday, July 8, 2011
Cooking : Angela's Oriental Chicken Noodle Soup
Ingredients
3 cups water
1 (3 ounce) package chicken flavored ramen noodles
2 cups chopped cooked chicken breast
2 leaves bok choy, sliced
1 carrot, sliced
1 teaspoon sesame oil
Directions
In a large saucepan, bring water to a boil. Break up block of noodles and stir into pot, reserving seasoning packet. Stir in chicken, bok choy and carrot. Bring to a boil again, then reduce heat and simmer 3 minutes. Stir in contents of seasoning packet and sesame oil.
3 cups water
1 (3 ounce) package chicken flavored ramen noodles
2 cups chopped cooked chicken breast
2 leaves bok choy, sliced
1 carrot, sliced
1 teaspoon sesame oil
Directions
In a large saucepan, bring water to a boil. Break up block of noodles and stir into pot, reserving seasoning packet. Stir in chicken, bok choy and carrot. Bring to a boil again, then reduce heat and simmer 3 minutes. Stir in contents of seasoning packet and sesame oil.
Cooking : Bella's Mac and Cheese
Ingredients
1 (16 ounce) package macaroni
1 cup American cheese
1 (8 ounce) package extra sharp Cheddar cheese
1/2 cup butter
Directions
Cook elbow macaroni according to package directions. Drain.
Meanwhile, cut up butter, American cheese, and sharp cheese into 1 inch squares for easy melting. Separate butter and cheeses into two equal size portions.
Begin with one of the butter and cheese portions, microwave on 50% power for 7 minutes. Remove from microwave and stir well. Add second portion of butter and cheese to melted mixture. Microwave an additional 7 minutes on 50% power. Remove and stir well.
Pour cheese mixture over cooked macaroni and stir until noodles are coated with butter and cheese mixture. Allow to stand for 10 minutes before serving.
1 (16 ounce) package macaroni
1 cup American cheese
1 (8 ounce) package extra sharp Cheddar cheese
1/2 cup butter
Directions
Cook elbow macaroni according to package directions. Drain.
Meanwhile, cut up butter, American cheese, and sharp cheese into 1 inch squares for easy melting. Separate butter and cheeses into two equal size portions.
Begin with one of the butter and cheese portions, microwave on 50% power for 7 minutes. Remove from microwave and stir well. Add second portion of butter and cheese to melted mixture. Microwave an additional 7 minutes on 50% power. Remove and stir well.
Pour cheese mixture over cooked macaroni and stir until noodles are coated with butter and cheese mixture. Allow to stand for 10 minutes before serving.
Cooking : Broiled Pizza Burgers
Ingredients
1 pound ground beef
1 tablespoon chopped onion
2 teaspoons cornstarch
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon onion salt
10 slices American processed cheese
4 hamburger buns, split
Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Sprinkle with cornstarch. Stir in the tomatoes, oregano, salt and onion salt. Cook, uncovered, for 5 minutes or until slightly thickened. Add six cheese slices; cook and stir until cheese is melted and blended.
Place hamburger buns cut side up on a baking sheet; spoon about 1/4 cup meat mixture onto each bun half. Cut remaining cheese slices in half diagonally; place over meat mixture. Broil 6-8 in. from the heat for 4 minutes or until cheese is melted.
1 pound ground beef
1 tablespoon chopped onion
2 teaspoons cornstarch
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon onion salt
10 slices American processed cheese
4 hamburger buns, split
Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Sprinkle with cornstarch. Stir in the tomatoes, oregano, salt and onion salt. Cook, uncovered, for 5 minutes or until slightly thickened. Add six cheese slices; cook and stir until cheese is melted and blended.
Place hamburger buns cut side up on a baking sheet; spoon about 1/4 cup meat mixture onto each bun half. Cut remaining cheese slices in half diagonally; place over meat mixture. Broil 6-8 in. from the heat for 4 minutes or until cheese is melted.
Cooking : Brown Eyed Susans
Ingredients
1 1/2 cups baking mix
2 (3 ounce) packages instant vanilla pudding mix
1/3 cup vegetable oil
20 semisweet chocolate chips
Directions
Preheat oven to 350 degrees F ( 175 degrees C ).
In a medium bowl, stir together the biscuit mix and instant pudding mix. Add the eggs and oil; stir until well blended. Roll the dough into walnut sized balls and place on an unprepared cookie sheet. Press one chocolate chip down into the center of each cookie. Bake for 10 minutes in the preheated oven. remove from cookie sheet to cool on a wire rack.
1 1/2 cups baking mix
2 (3 ounce) packages instant vanilla pudding mix
1/3 cup vegetable oil
20 semisweet chocolate chips
Directions
Preheat oven to 350 degrees F ( 175 degrees C ).
In a medium bowl, stir together the biscuit mix and instant pudding mix. Add the eggs and oil; stir until well blended. Roll the dough into walnut sized balls and place on an unprepared cookie sheet. Press one chocolate chip down into the center of each cookie. Bake for 10 minutes in the preheated oven. remove from cookie sheet to cool on a wire rack.
Cooking : Angler's Delight
Ingredients
6 frozen haddock or cod fillets, thawed
1/2 cup lime juice
1/2 cup all-purpose flour
2 tablespoons taco seasoning
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 tablespoons canola oil
Directions
In a large resealable plastic bag, combine fish and lime juice; seal bag and turn to coat. Let stand for 15 minutes. In a shallow dish, combine the flour, taco seasoning, cumin and cayenne. Drain fillets; coat with flour mixture.
In a large skillet, cook fillets in oil over medium-high heat for 6-8 minutes on each side or until fish flakes easily with a fork.
6 frozen haddock or cod fillets, thawed
1/2 cup lime juice
1/2 cup all-purpose flour
2 tablespoons taco seasoning
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 tablespoons canola oil
Directions
In a large resealable plastic bag, combine fish and lime juice; seal bag and turn to coat. Let stand for 15 minutes. In a shallow dish, combine the flour, taco seasoning, cumin and cayenne. Drain fillets; coat with flour mixture.
In a large skillet, cook fillets in oil over medium-high heat for 6-8 minutes on each side or until fish flakes easily with a fork.
Cooking : 2-Step Cheesy Pasta Twists
Ingredients
6 cups cooked corkscrew-shaped pasta
1 (26 ounce) jar Prego� Traditional Italian Sauce*
1 cup shredded mozzarella cheese
1/2 cup Pepperidge Farm� Zesty Italian Croutons, crushed
Directions
Toss pasta with pasta sauce in medium skillet and heat through.
Top with cheese and crushed croutons. Cover and cook over low heat until cheese is melted.
6 cups cooked corkscrew-shaped pasta
1 (26 ounce) jar Prego� Traditional Italian Sauce*
1 cup shredded mozzarella cheese
1/2 cup Pepperidge Farm� Zesty Italian Croutons, crushed
Directions
Toss pasta with pasta sauce in medium skillet and heat through.
Top with cheese and crushed croutons. Cover and cook over low heat until cheese is melted.
Cooking : Beefy Cornbread Casserole
Ingredients
1 pound ground beef *
1 (15 ounce) can red kidney beans, rinsed and drained
1 (10.25 ounce) can Campbell's� Beef Gravy
1/2 cup barbeque sauce
1 (8.5 ounce) package corn muffin mix
Directions
Preheat oven to 375 degrees F. Cook beef in skillet until browned. Add beans, gravy and barbecue sauce. Pour into 2-quart shallow baking dish.
Prepare corn muffin mix according to package directions. Drop by spoonfuls on top of beef mixture. Bake 25 to 30 minutes or until top is golden brown and mixture is bubbling.
1 pound ground beef *
1 (15 ounce) can red kidney beans, rinsed and drained
1 (10.25 ounce) can Campbell's� Beef Gravy
1/2 cup barbeque sauce
1 (8.5 ounce) package corn muffin mix
Directions
Preheat oven to 375 degrees F. Cook beef in skillet until browned. Add beans, gravy and barbecue sauce. Pour into 2-quart shallow baking dish.
Prepare corn muffin mix according to package directions. Drop by spoonfuls on top of beef mixture. Bake 25 to 30 minutes or until top is golden brown and mixture is bubbling.
Cooking : Apple-Nut Coffee Cake
Ingredients
1/2 cup butter or margarine, softened
1 cup sugar
1 teaspoon vanilla extract
1 1/8 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 medium tart apples, peeled and chopped
1/2 cup chopped walnuts
Directions
In a mixing bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the dry ingredients; gradually add to creamed mixture. Stir in apples and walnuts. Transfer to an ungreased 8-in. square baking dish. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
1/2 cup butter or margarine, softened
1 cup sugar
1 teaspoon vanilla extract
1 1/8 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 medium tart apples, peeled and chopped
1/2 cup chopped walnuts
Directions
In a mixing bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the dry ingredients; gradually add to creamed mixture. Stir in apples and walnuts. Transfer to an ungreased 8-in. square baking dish. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Cooking : Best Ever Cinnamon Buns
Ingredients
2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees F)
1 (18.25 ounce) package yellow cake mix
6 cups all-purpose flour, divided
1/3 cup vegetable oil
1 1/2 teaspoons salt
1/2 cup butter, softened
4 tablespoons white sugar
2 tablespoons ground cinnamon
1/4 cup butter, melted
3 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
2/3 cup milk
Directions
In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.
Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon.
Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until golden brown.
Meanwhile, combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting.
2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees F)
1 (18.25 ounce) package yellow cake mix
6 cups all-purpose flour, divided
1/3 cup vegetable oil
1 1/2 teaspoons salt
1/2 cup butter, softened
4 tablespoons white sugar
2 tablespoons ground cinnamon
1/4 cup butter, melted
3 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
2/3 cup milk
Directions
In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.
Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon.
Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until golden brown.
Meanwhile, combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting.
Cooking : Aunt Anne's Coffee Cake
Ingredients
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
3/4 cup milk, or as needed
1 1/2 teaspoons vanilla extract
1/4 cup all-purpose flour
2/3 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
3/4 cup milk, or as needed
1 1/2 teaspoons vanilla extract
1/4 cup all-purpose flour
2/3 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Cooking : Broccoli Fish Bake
Ingredients
1 (10 ounce) package frozen broccoli spears, cooked and drained
1 pound fresh or thawed frozen firm white fish fillets (cod, haddock or halibut)
1 (10.75 ounce) can Campbell's� Condensed Cream of Broccoli Soup
1/3 cup milk
1/4 cup shredded Cheddar cheese
2 tablespoons dry bread crumbs
1 teaspoon butter, melted
1/8 teaspoon paprika
Directions
Arrange broccoli in 2-quart shallow baking dish. Top with fish. Mix soup and milk and pour over fish. Sprinkle with cheese.
Mix bread crumbs, butter and paprika and sprinkle on top. Bake at 450 degrees F for 20 minutes or until fish is done.
1 (10 ounce) package frozen broccoli spears, cooked and drained
1 pound fresh or thawed frozen firm white fish fillets (cod, haddock or halibut)
1 (10.75 ounce) can Campbell's� Condensed Cream of Broccoli Soup
1/3 cup milk
1/4 cup shredded Cheddar cheese
2 tablespoons dry bread crumbs
1 teaspoon butter, melted
1/8 teaspoon paprika
Directions
Arrange broccoli in 2-quart shallow baking dish. Top with fish. Mix soup and milk and pour over fish. Sprinkle with cheese.
Mix bread crumbs, butter and paprika and sprinkle on top. Bake at 450 degrees F for 20 minutes or until fish is done.
Cooking : Apple Ugly Cake
Ingredients
2 cups white sugar
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground cinnamon
1 1/3 cups vegetable oil
2 teaspoons vanilla extract
1/2 cup raisins
4 cups chopped, peeled apple
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.
In a large bowl, stir together the sugar, flour, baking soda, salt, and cinnamon. Make a well in the center, and pour in the oil, eggs and vanilla. Mix until well blended. Fold in the raisins and apples. Spread evenly in the prepared pan.
Bake for 1 1/2 hours in the preheated oven, until firm and lightly browned.
2 cups white sugar
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground cinnamon
1 1/3 cups vegetable oil
2 teaspoons vanilla extract
1/2 cup raisins
4 cups chopped, peeled apple
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.
In a large bowl, stir together the sugar, flour, baking soda, salt, and cinnamon. Make a well in the center, and pour in the oil, eggs and vanilla. Mix until well blended. Fold in the raisins and apples. Spread evenly in the prepared pan.
Bake for 1 1/2 hours in the preheated oven, until firm and lightly browned.
Cooking : Aunt Blanche's Blueberry Muffins
Ingredients
1/2 cup butter
2 cups all-purpose flour
1 1/4 cups white sugar
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners. Sift flour, baking powder and salt together and set aside.
Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
1/2 cup butter
2 cups all-purpose flour
1 1/4 cups white sugar
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners. Sift flour, baking powder and salt together and set aside.
Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Cooking : Angel Yeast Biscuits
Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1 tablespoon sugar
3/4 cup warm buttermilk (110 to 115 degrees F)
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter
Directions
In a large mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in buttermilk; set aside. In a bowl, combine the flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture; mix well.
Turn onto a floured surface; gently knead for 1 minute. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
Punch dough down. Turn onto a lightly floured surface; roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter. Place 2 in. apart on a greased baking sheet. Prick tops with a fork. Cover and let rise until doubled, about 45 minutes.
Bake at 375 degrees F for 15-18 minutes or until golden brown. Remove from pan to cool on a wire rack. Serve warm.
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1 tablespoon sugar
3/4 cup warm buttermilk (110 to 115 degrees F)
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter
Directions
In a large mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in buttermilk; set aside. In a bowl, combine the flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture; mix well.
Turn onto a floured surface; gently knead for 1 minute. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
Punch dough down. Turn onto a lightly floured surface; roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter. Place 2 in. apart on a greased baking sheet. Prick tops with a fork. Cover and let rise until doubled, about 45 minutes.
Bake at 375 degrees F for 15-18 minutes or until golden brown. Remove from pan to cool on a wire rack. Serve warm.
Cooking : Arjun's Lime Chicken Rice
Ingredients
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon dried basil
salt to taste
1/2 teaspoon pepper
1 (4 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
2 tablespoons olive oil, divided
2 tablespoons minced garlic
1 onion, chopped
2 fresh jalapeno pepper, seeded and chopped
2 tomatoes - peeled, seeded, and coarsely chopped
salt to taste
1 teaspoon turmeric powder
1 cup uncooked white rice
1 lime, juiced
2 bay leaves
1 cup chicken stock
1 1/2 cups water
3 tablespoons chopped cilantro
Directions
Mix olive oil, garlic, basil, salt, and pepper in a small bowl. Toss chicken in marinade, cover and refrigerate overnight.
Heat 1 tablespoon of olive oil in a small saucepan over medium-high heat; cook chicken and set aside. Heat remaining 1 tablespoon of olive oil, and cook garlic and onion until translucent. Stir in jalapeno, chopped tomatoes, salt, and turmeric; cook for 2 minutes to soften tomato. Stir in the rice, mixing thoroughly. Stir in half of the lime juice, bay leaves, chicken stock, water, and cooked chicken. Bring to a boil, reduce heat to low, then cover and simmer 25 minutes, stirring occasionally until the rice has cooked. Remove from heat, discard the bay leaves; stir in the remaining lime juice and cilantro.
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon dried basil
salt to taste
1/2 teaspoon pepper
1 (4 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
2 tablespoons olive oil, divided
2 tablespoons minced garlic
1 onion, chopped
2 fresh jalapeno pepper, seeded and chopped
2 tomatoes - peeled, seeded, and coarsely chopped
salt to taste
1 teaspoon turmeric powder
1 cup uncooked white rice
1 lime, juiced
2 bay leaves
1 cup chicken stock
1 1/2 cups water
3 tablespoons chopped cilantro
Directions
Mix olive oil, garlic, basil, salt, and pepper in a small bowl. Toss chicken in marinade, cover and refrigerate overnight.
Heat 1 tablespoon of olive oil in a small saucepan over medium-high heat; cook chicken and set aside. Heat remaining 1 tablespoon of olive oil, and cook garlic and onion until translucent. Stir in jalapeno, chopped tomatoes, salt, and turmeric; cook for 2 minutes to soften tomato. Stir in the rice, mixing thoroughly. Stir in half of the lime juice, bay leaves, chicken stock, water, and cooked chicken. Bring to a boil, reduce heat to low, then cover and simmer 25 minutes, stirring occasionally until the rice has cooked. Remove from heat, discard the bay leaves; stir in the remaining lime juice and cilantro.
Cooking : Broiled Pork Chops
Ingredients
3/4 cup ketchup
3/4 cup water
2 tablespoons distilled white vinegar
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/8 teaspoon ground black pepper
6 (3/4 inch) thick pork chops
Directions
In a medium saucepan, combine the ketchup, water, vinegar, Worcestershire sauce, brown sugar, salt, paprika, chili powder and pepper. Bring to a boil. Reduce heat to low, and simmer for 5 minutes, stirring occasionally. Set aside half of the sauce.
Preheat broiler.
Brush both sides of the chops with sauce. Place chops on broiling pan rack. Broil about 4 inches from the heat for 4 minutes on each side. Brush with more sauce. Continue broiling, turning and basting every 3 to 4 minutes, until juices run clear. Serve with reserved sauce.
3/4 cup ketchup
3/4 cup water
2 tablespoons distilled white vinegar
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/8 teaspoon ground black pepper
6 (3/4 inch) thick pork chops
Directions
In a medium saucepan, combine the ketchup, water, vinegar, Worcestershire sauce, brown sugar, salt, paprika, chili powder and pepper. Bring to a boil. Reduce heat to low, and simmer for 5 minutes, stirring occasionally. Set aside half of the sauce.
Preheat broiler.
Brush both sides of the chops with sauce. Place chops on broiling pan rack. Broil about 4 inches from the heat for 4 minutes on each side. Brush with more sauce. Continue broiling, turning and basting every 3 to 4 minutes, until juices run clear. Serve with reserved sauce.
Cooking : Brown Edge Cookies
Ingredients
1 cup sifted cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup shortening
3/4 cup white sugar
1 1/4 teaspoons lemon extract
1/2 cup cottage cheese, creamed
Directions
Preheat oven to 400 degrees F (205 degrees C).
Sift together flour, baking powder and salt. Set aside. Mix until creamy shortening, sugar and egg. Add lemon extract. Mix in cottage cheese until smooth
Add flour mixture and mix just until blended. Drop by teaspoonfuls 2 inches apart onto greased cookie sheet. Bake ten to fifteen minutes, or until brown around the edges.
1 cup sifted cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup shortening
3/4 cup white sugar
1 1/4 teaspoons lemon extract
1/2 cup cottage cheese, creamed
Directions
Preheat oven to 400 degrees F (205 degrees C).
Sift together flour, baking powder and salt. Set aside. Mix until creamy shortening, sugar and egg. Add lemon extract. Mix in cottage cheese until smooth
Add flour mixture and mix just until blended. Drop by teaspoonfuls 2 inches apart onto greased cookie sheet. Bake ten to fifteen minutes, or until brown around the edges.
Cooking : Beef Burger Pie with Cheese Puff
Ingredients
2 tablespoons shortening
2 tablespoons chopped onion
1 pound ground beef
1 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons all-purpose flour
1 (16 ounce) can diced tomatoes with juice
1/2 teaspoon Worcestershire sauce
1 (15 ounce) can carrots, drained
1 (15 ounce) can cut green beans, drained
1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon mustard powder
1/2 teaspoon salt
2 tablespoons shortening
1/4 cup shredded sharp Cheddar cheese
1/2 cup milk
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons of shortening in a large skillet over medium-high heat. Add the onion and ground beef to the pan, and cook until onion is tender and beef is browned, stirring frequently and crumbling beef. Drain fat. Season with 1 teaspoon of salt and pepper, then sprinkle 3 tablespoons of flour over the top. Pour in the tomatoes and Worcestershire sauce, and stir to blend everything. Cook for a few minutes, until slightly thickened. Stir in the carrots and green beans, then transfer to a 2 quart casserole dish.
In a medium bowl, stir together 1 cup of flour, baking powder, mustard powder and 1/2 teaspoon of salt. Cut in 2 tablespoons of shortening until only small lumps remain, then stir in the cheese and milk to make a thick batter. Spoon over the top of the casserole, and spread evenly.
Bake for 25 to 30 minutes in the preheated oven, until the top of the puff is golden brown.
2 tablespoons shortening
2 tablespoons chopped onion
1 pound ground beef
1 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons all-purpose flour
1 (16 ounce) can diced tomatoes with juice
1/2 teaspoon Worcestershire sauce
1 (15 ounce) can carrots, drained
1 (15 ounce) can cut green beans, drained
1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon mustard powder
1/2 teaspoon salt
2 tablespoons shortening
1/4 cup shredded sharp Cheddar cheese
1/2 cup milk
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons of shortening in a large skillet over medium-high heat. Add the onion and ground beef to the pan, and cook until onion is tender and beef is browned, stirring frequently and crumbling beef. Drain fat. Season with 1 teaspoon of salt and pepper, then sprinkle 3 tablespoons of flour over the top. Pour in the tomatoes and Worcestershire sauce, and stir to blend everything. Cook for a few minutes, until slightly thickened. Stir in the carrots and green beans, then transfer to a 2 quart casserole dish.
In a medium bowl, stir together 1 cup of flour, baking powder, mustard powder and 1/2 teaspoon of salt. Cut in 2 tablespoons of shortening until only small lumps remain, then stir in the cheese and milk to make a thick batter. Spoon over the top of the casserole, and spread evenly.
Bake for 25 to 30 minutes in the preheated oven, until the top of the puff is golden brown.
Cooking : Adrienne's Cucumber Salad
Ingredients
4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste
Directions
Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.
4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste
Directions
Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.
Cooking : Broccoli Soup II
Ingredients
3 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 head broccoli, chopped
1 (32 fluid ounce) container chicken broth
1/2 cup uncooked white rice
1/2 cup shredded Cheddar cheese
Directions
Heat oil in a large pot over medium heat, and saute garlic 1 minute. Mix in broccoli, and cook 5 minutes. Pour in broth, and stir in rice. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Strain the broccoli and cooked rice from the soup, and place in a blender with 1 cup of the soup liquid. Blend until smooth. Return to pot. Serve with Cheddar cheese.
3 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 head broccoli, chopped
1 (32 fluid ounce) container chicken broth
1/2 cup uncooked white rice
1/2 cup shredded Cheddar cheese
Directions
Heat oil in a large pot over medium heat, and saute garlic 1 minute. Mix in broccoli, and cook 5 minutes. Pour in broth, and stir in rice. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Strain the broccoli and cooked rice from the soup, and place in a blender with 1 cup of the soup liquid. Blend until smooth. Return to pot. Serve with Cheddar cheese.
Cooking : Bruce's Honey Sesame Bread
Ingredients
1 1/4 cups water
1/4 cup honey
1 tablespoon powdered buttermilk
1 1/2 teaspoons salt
3 cups bread flour
3 tablespoons wheat bran
1/2 cup sesame seeds, toasted
2 1/4 teaspoons active dry yeast
Directions
Place ingredients in bread machine pan in the order suggested by the manufacturer.
Select Basic Bread cycle.
1 1/4 cups water
1/4 cup honey
1 tablespoon powdered buttermilk
1 1/2 teaspoons salt
3 cups bread flour
3 tablespoons wheat bran
1/2 cup sesame seeds, toasted
2 1/4 teaspoons active dry yeast
Directions
Place ingredients in bread machine pan in the order suggested by the manufacturer.
Select Basic Bread cycle.
Cooking : Basil Cream Sauce
Ingredients
2 cups fresh basil leaves
4 cloves garlic, minced
1/4 cup olive oil
2 ounces pine nuts
1/2 cup grated Parmesan cheese
salt and pepper to taste
1 pint light cream
Directions
In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.
2 cups fresh basil leaves
4 cloves garlic, minced
1/4 cup olive oil
2 ounces pine nuts
1/2 cup grated Parmesan cheese
salt and pepper to taste
1 pint light cream
Directions
In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.
Cooking : Brussels Sprouts Bake
Ingredients
1 cup water
2 (10 ounce) packages frozen brussels sprouts
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
2 eggs, beaten
1/2 cup shredded Cheddar cheese
1/2 cup dry bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.
In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.
Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.
1 cup water
2 (10 ounce) packages frozen brussels sprouts
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
2 eggs, beaten
1/2 cup shredded Cheddar cheese
1/2 cup dry bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.
In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.
Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.
Cooking : Apple Crumble Pie
Ingredients
1 (9 inch) deep dish pie crust
5 cups apples - peeled, cored and thinly sliced
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter
Directions
Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.
1 (9 inch) deep dish pie crust
5 cups apples - peeled, cored and thinly sliced
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter
Directions
Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.
Cooking : Almond Gelatin
Ingredients
1 (.25 ounce) package unflavored gelatin
3/4 boiling water
1/4 cup white sugar
1 cup whole milk
1 teaspoon almond extract
1/2 (15.25 ounce) can fruit cocktail, including syrup
Directions
Combine gelatin with boiling water, stirring until dissolved. Stir in sugar, milk, and almond extract. Pour into a 9 inch square pan and refrigerate overnight. Cut into cubes and serve with fruit cocktail.
1 (.25 ounce) package unflavored gelatin
3/4 boiling water
1/4 cup white sugar
1 cup whole milk
1 teaspoon almond extract
1/2 (15.25 ounce) can fruit cocktail, including syrup
Directions
Combine gelatin with boiling water, stirring until dissolved. Stir in sugar, milk, and almond extract. Pour into a 9 inch square pan and refrigerate overnight. Cut into cubes and serve with fruit cocktail.
Cooking : Argentine Chimichurri Bread
Ingredients
1 cup water
1 1/2 tablespoons white wine vinegar
3 tablespoons olive oil
1/8 teaspoon cayenne pepper
3/4 teaspoon dried oregano
2 cloves garlic, minced
3 tablespoons chopped onion
3 tablespoons fresh parsley
1 1/2 teaspoons salt
1 tablespoon white sugar
3 tablespoons wheat bran
3 cups bread flour
2 teaspoons active dry yeast
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic or White Cycle; press Start.
1 cup water
1 1/2 tablespoons white wine vinegar
3 tablespoons olive oil
1/8 teaspoon cayenne pepper
3/4 teaspoon dried oregano
2 cloves garlic, minced
3 tablespoons chopped onion
3 tablespoons fresh parsley
1 1/2 teaspoons salt
1 tablespoon white sugar
3 tablespoons wheat bran
3 cups bread flour
2 teaspoons active dry yeast
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic or White Cycle; press Start.
Cooking : Arroz con Pollo (Chicken and Rice)
Ingredients
1 (3 1/2) pound chicken, cut into 8 pieces
Goya Adobo with Pepper, to taste
3 tablespoons Goya Extra Virgin Olive Oil
1 cup yellow onion, finely chopped
3/4 cup green bell pepper, finely chopped
1 1/2 teaspoons Goya Minced Garlic
1 1/2 cups Canilla Extra Long Grain Rice
1 packet Goya Powdered Chicken Bouillon
1 packet Sazon Goya with Azafran
1/4 cup Goya Pitted Alcaparrado, sliced
1 (4 ounce) jar Goya Fancy Sliced Pimientos
1/2 cup Goya Frozen Peas, thawed
Directions
Using paper towels, pat chicken dry. Season chicken with Adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.
Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.
To serve, using fork, fluff rice; garnish with pimiento strips and peas.
1 (3 1/2) pound chicken, cut into 8 pieces
Goya Adobo with Pepper, to taste
3 tablespoons Goya Extra Virgin Olive Oil
1 cup yellow onion, finely chopped
3/4 cup green bell pepper, finely chopped
1 1/2 teaspoons Goya Minced Garlic
1 1/2 cups Canilla Extra Long Grain Rice
1 packet Goya Powdered Chicken Bouillon
1 packet Sazon Goya with Azafran
1/4 cup Goya Pitted Alcaparrado, sliced
1 (4 ounce) jar Goya Fancy Sliced Pimientos
1/2 cup Goya Frozen Peas, thawed
Directions
Using paper towels, pat chicken dry. Season chicken with Adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.
Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.
To serve, using fork, fluff rice; garnish with pimiento strips and peas.
Cooking : Banana Spice Cookies
Ingredients
1/2 cup shortening
1 cup packed brown sugar
1 cup mashed ripe bananas
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup raisins
Directions
In a mixing bowl, cream shortening and brown sugar. Add eggs and bananas; mix well. Combine dry ingredients; add to creamed mixture and mix well. Stir in nuts and raisins. Chill (dough will be very soft).
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350 degrees F for 8-10 minutes or until lightly browned.
1/2 cup shortening
1 cup packed brown sugar
1 cup mashed ripe bananas
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup raisins
Directions
In a mixing bowl, cream shortening and brown sugar. Add eggs and bananas; mix well. Combine dry ingredients; add to creamed mixture and mix well. Stir in nuts and raisins. Chill (dough will be very soft).
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350 degrees F for 8-10 minutes or until lightly browned.
Cooking : Baked Fettucheesy
Ingredients
1 (16 ounce) package dry fettuccine pasta
1 tablespoon butter
1/2 onion, finely chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
salt and freshly ground black pepper to taste
1 cup shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, melt the butter, and cook the onion until tender. Stir in the fettuccine, heavy cream, 1/4 cup Parmesan cheese, 1/4 cup Romano cheese, salt and pepper. Transfer to the prepared dish. In a bowl, mix the remaining Parmesan, remaining Romano, and mozzarella. Sprinkle the cheese mixture over the fettuccine mixture.
Bake 15 minutes in the preheated oven, until bubbly and golden brow.
1 (16 ounce) package dry fettuccine pasta
1 tablespoon butter
1/2 onion, finely chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
salt and freshly ground black pepper to taste
1 cup shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, melt the butter, and cook the onion until tender. Stir in the fettuccine, heavy cream, 1/4 cup Parmesan cheese, 1/4 cup Romano cheese, salt and pepper. Transfer to the prepared dish. In a bowl, mix the remaining Parmesan, remaining Romano, and mozzarella. Sprinkle the cheese mixture over the fettuccine mixture.
Bake 15 minutes in the preheated oven, until bubbly and golden brow.
Cooking : Blueberry Oat Muffins
Ingredients
1 1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 egg whites
1/2 cup water
1/3 cup vegetable oil
1 cup fresh or frozen blueberries
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Directions
In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
Fill paper-lined muffin cups or muffin cups coated with nonstick cooking spray three-fourths full. Combine sugar and cinnamon; sprinkle over muffins.
Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
1 1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 egg whites
1/2 cup water
1/3 cup vegetable oil
1 cup fresh or frozen blueberries
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Directions
In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
Fill paper-lined muffin cups or muffin cups coated with nonstick cooking spray three-fourths full. Combine sugar and cinnamon; sprinkle over muffins.
Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Cooking : Busia's Polish Sausage
Ingredients
3 pounds pork shoulder, trimmed and cubed
1 clove garlic
1 tablespoon salt
ground black pepper to taste
sausage casings
Directions
In a medium bowl, mix together the pork, garlic, salt and pepper. Place on a clean smooth surface and knead, knead, knead for at least 10 or 15 minutes. The longer you knead it, the more tender your sausage will be.
Soak the sausage casings in water for 1 or 2 minutes. Rinse the casings by sliding over the faucet. Slide the casing all the way up onto the spout of a sausage stuffing funnel. Press meat through the funnel into the casing carefully so that no air bubbles get inside. Sausages should be plump. Twist periodically to form links.
Place sausages in a large pot with enough water to cover them. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 1 hour and 15 minutes. They can be frozen after cooling. Use as you would store bought Polish Sausage.
3 pounds pork shoulder, trimmed and cubed
1 clove garlic
1 tablespoon salt
ground black pepper to taste
sausage casings
Directions
In a medium bowl, mix together the pork, garlic, salt and pepper. Place on a clean smooth surface and knead, knead, knead for at least 10 or 15 minutes. The longer you knead it, the more tender your sausage will be.
Soak the sausage casings in water for 1 or 2 minutes. Rinse the casings by sliding over the faucet. Slide the casing all the way up onto the spout of a sausage stuffing funnel. Press meat through the funnel into the casing carefully so that no air bubbles get inside. Sausages should be plump. Twist periodically to form links.
Place sausages in a large pot with enough water to cover them. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 1 hour and 15 minutes. They can be frozen after cooling. Use as you would store bought Polish Sausage.
Cooking : Blue Ribbon Overnight Rolls
Ingredients
1 (.25 ounce) package active dry yeast
1 cup warm milk
1/2 cup white sugar
2 eggs, beaten
1/2 cup butter, melted
1 teaspoon salt
4 cups all-purpose flour
Directions
In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.
Mix eggs, butter and salt into yeast mixture. Mix in flour, 2 cups at a time. Cover with wax paper. Let dough stand at room temperature overnight.
In the morning, divide the dough in half. Roll each half into a 9 inch round circle. Cut each round into 12 pie shaped wedges. Roll up each wedge starting from wide end to the tip. Place on greased cookie sheets. Let stand until ready to bake.
Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.
1 (.25 ounce) package active dry yeast
1 cup warm milk
1/2 cup white sugar
2 eggs, beaten
1/2 cup butter, melted
1 teaspoon salt
4 cups all-purpose flour
Directions
In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.
Mix eggs, butter and salt into yeast mixture. Mix in flour, 2 cups at a time. Cover with wax paper. Let dough stand at room temperature overnight.
In the morning, divide the dough in half. Roll each half into a 9 inch round circle. Cut each round into 12 pie shaped wedges. Roll up each wedge starting from wide end to the tip. Place on greased cookie sheets. Let stand until ready to bake.
Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.
Cooking : Beef and Swiss Wrap
Ingredients
2 multi grain wraps
2 tablespoons Neufchatel cheese
2 leaves romaine lettuce
1 cup fresh spinach
6 slices deli sliced roast beef
2 slices reduced-fat Swiss cheese
6 cherry tomatoes, halved
ground black pepper to taste
Directions
Heat the wraps in the microwave on High for 30 seconds.
On the right side of one wrap (the side that will fold in last), spread 1 tablespoon Neufchatel cheese about 2/3 of the way down that side. Layer half of the romaine, spinach, beef, Swiss cheese, and tomatoes in the center of the wrap, leaving 1/3 of the wrap open at the bottom. Fold that third up over the bottom of your fillings, then fold in the left side and roll toward the right, letting the Neufchatel seal the wrap together. Repeat with the second wrap.
2 multi grain wraps
2 tablespoons Neufchatel cheese
2 leaves romaine lettuce
1 cup fresh spinach
6 slices deli sliced roast beef
2 slices reduced-fat Swiss cheese
6 cherry tomatoes, halved
ground black pepper to taste
Directions
Heat the wraps in the microwave on High for 30 seconds.
On the right side of one wrap (the side that will fold in last), spread 1 tablespoon Neufchatel cheese about 2/3 of the way down that side. Layer half of the romaine, spinach, beef, Swiss cheese, and tomatoes in the center of the wrap, leaving 1/3 of the wrap open at the bottom. Fold that third up over the bottom of your fillings, then fold in the left side and roll toward the right, letting the Neufchatel seal the wrap together. Repeat with the second wrap.
Cooking : Avocado and Fruit Salad
Ingredients
2 avocados - peeled, pitted and diced
1 fresh peach - peeled, pitted and diced
1/2 cup diced sweet onion
2 tablespoons fresh lime juice
salt and ground black pepper to taste
Directions
Mix together the avocado, peach, and onion in a bowl. Pour the lime juice over the mixture and season with salt and pepper. Toss the mixture until evenly coated.
2 avocados - peeled, pitted and diced
1 fresh peach - peeled, pitted and diced
1/2 cup diced sweet onion
2 tablespoons fresh lime juice
salt and ground black pepper to taste
Directions
Mix together the avocado, peach, and onion in a bowl. Pour the lime juice over the mixture and season with salt and pepper. Toss the mixture until evenly coated.
Cooking : Banana Cream Pie with Chocolate Lining
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
2 tablespoons brown sugar
2 (1 ounce) squares bittersweet chocolate
2 tablespoons heavy whipping cream
3 cups low-fat milk
3/4 cup white sugar
1/2 cup all-purpose flour
2 tablespoons Irish whiskey
2 tablespoons lemon juice
1 cup heavy whipping cream
2 tablespoons Irish whiskey
Directions
Preheat the oven to 375 degrees F. Combine the graham-cracker crumbs with the butter and brown sugar in a medium bowl, and stir well. Transfer the mixture to a 10 inch pie plate, and pat it evenly along the bottom and sides.
Bake the crust for 7 to 9 minutes, or until edges darken slightly. Let the crust cool.
Melt the chocolate with the 2 tablespoons cream over simmering water in the top of a double broiler or in a heat proof bowl set on top of a saucepan. Whisk the chocolate and cream until they form a smooth liquid. Take the pan off the heat, and spoon the chocolate mixture onto the graham-cracker crust. Let the chocolate cool for at least 15 minutes.
Meanwhile, make the filling. Heat the milk in a heavy bottomed saucepan. When the milk is just about to boil, take the pan off of the heat.
In a medium bowl, whisk together the sugar, eggs, and flour. Slowly add the hot milk to the bowl, whisking constantly. Then transfer the mixture to the saucepan.
Whisking constantly, bring the mixture to a boil over medium heat, and continue whisking while it boils for 3 minutes. Take the pan off the heat, and add the 2 tablespoons whiskey. Let the filling cool for 20 minutes.
Slice the bananas, and toss them with the lemon juice. Lay the banana slices on the chocolate lined crust. Pour the filling over and chill the pie for at least 2 hours.
Whip one cup cream to stiff peaks, add 2 tablespoons whiskey and serve with pie.
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
2 tablespoons brown sugar
2 (1 ounce) squares bittersweet chocolate
2 tablespoons heavy whipping cream
3 cups low-fat milk
3/4 cup white sugar
1/2 cup all-purpose flour
2 tablespoons Irish whiskey
2 tablespoons lemon juice
1 cup heavy whipping cream
2 tablespoons Irish whiskey
Directions
Preheat the oven to 375 degrees F. Combine the graham-cracker crumbs with the butter and brown sugar in a medium bowl, and stir well. Transfer the mixture to a 10 inch pie plate, and pat it evenly along the bottom and sides.
Bake the crust for 7 to 9 minutes, or until edges darken slightly. Let the crust cool.
Melt the chocolate with the 2 tablespoons cream over simmering water in the top of a double broiler or in a heat proof bowl set on top of a saucepan. Whisk the chocolate and cream until they form a smooth liquid. Take the pan off the heat, and spoon the chocolate mixture onto the graham-cracker crust. Let the chocolate cool for at least 15 minutes.
Meanwhile, make the filling. Heat the milk in a heavy bottomed saucepan. When the milk is just about to boil, take the pan off of the heat.
In a medium bowl, whisk together the sugar, eggs, and flour. Slowly add the hot milk to the bowl, whisking constantly. Then transfer the mixture to the saucepan.
Whisking constantly, bring the mixture to a boil over medium heat, and continue whisking while it boils for 3 minutes. Take the pan off the heat, and add the 2 tablespoons whiskey. Let the filling cool for 20 minutes.
Slice the bananas, and toss them with the lemon juice. Lay the banana slices on the chocolate lined crust. Pour the filling over and chill the pie for at least 2 hours.
Whip one cup cream to stiff peaks, add 2 tablespoons whiskey and serve with pie.
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