Ingredients
1/2 cup unsalted butter
1 cup chopped pecans
3/4 teaspoon vanilla extract
1/2 cup white sugar
1 cup all-purpose flour
1/2 cup toasted wheat germ
1/4 teaspoon salt
1/3 cup apple butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter with the yolk and vanilla.
Place the sugar and the pecans in a food processor and grind to a fine texture. Add the wheat germ, flour, and the salt and process again just to mix. Add the pecan mixture to the butter mixture.
Roll this dough into balls a little more than 1 inch in diameter. Place on ungreased sheets about 2 inches apart. Using your thumb, make a dent in the top of each ball.
Bake until a little brown , 15-20 minutes. When they come from the oven, use a spoon or another tool to open the dent you made ( it tends to close during baking). Let rest on the sheet for about 4 minutes and then remove to a rack. Cool completely. Spoon the apple butter into the indents and serve.
Monday, July 11, 2011
Cooking : Baked Kale Chips
Ingredients
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Directions
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Directions
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
Cooking : Apricot Almond Galette
Ingredients
10 small fresh apricots, pitted and quartered
1/3 cup white sugar
1 cup almond meal
1/2 cup confectioners' sugar
1 (9 inch) refrigerated pie crust (such as Pillsbury�)
1/3 cup apricot jam, melted
Directions
Preheat an oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
Toss the quartered apricots with the white sugar in a bowl. Mix almond meal, confectioners' sugar, and egg together in another bowl to create a paste. Spread almond paste on the center of the pie crust, leaving 1/2 inch of bare crust all around the edge. Arrange the sugared apricots over the almond paste. Fold the 1/2-inch bare edge of the crust inward over the almond paste and apricots, leaving the center of the tart uncovered. Crimp the edge down with a fork as you go around the tart.
Bake in the preheated oven until the crust is golden brown, about 40 minutes. Brush the melted apricot jam over the hot galette. Slice and serve.
10 small fresh apricots, pitted and quartered
1/3 cup white sugar
1 cup almond meal
1/2 cup confectioners' sugar
1 (9 inch) refrigerated pie crust (such as Pillsbury�)
1/3 cup apricot jam, melted
Directions
Preheat an oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
Toss the quartered apricots with the white sugar in a bowl. Mix almond meal, confectioners' sugar, and egg together in another bowl to create a paste. Spread almond paste on the center of the pie crust, leaving 1/2 inch of bare crust all around the edge. Arrange the sugared apricots over the almond paste. Fold the 1/2-inch bare edge of the crust inward over the almond paste and apricots, leaving the center of the tart uncovered. Crimp the edge down with a fork as you go around the tart.
Bake in the preheated oven until the crust is golden brown, about 40 minutes. Brush the melted apricot jam over the hot galette. Slice and serve.
Cooking : African Sweet Potato and Peanut Soup
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 pinch ground cloves
3 medium tomatoes, chopped
1 1/2 pounds sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 1/2 cups water
1 teaspoon salt
1/4 cup chopped, unsalted dry-roasted peanuts
1 pinch cayenne pepper
2 tablespoons creamy peanut butter
1 bunch chopped fresh cilantro
Directions
Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 pinch ground cloves
3 medium tomatoes, chopped
1 1/2 pounds sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 1/2 cups water
1 teaspoon salt
1/4 cup chopped, unsalted dry-roasted peanuts
1 pinch cayenne pepper
2 tablespoons creamy peanut butter
1 bunch chopped fresh cilantro
Directions
Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.
Cooking : Bacon Dumplings
Ingredients
2 slices bacon
2 cups all-purpose flour
1 pinch salt
1 1/2 tablespoons baking powder
1 teaspoon dried parsley
ground black pepper to taste
1/4 cup milk
1 quart vegetable broth
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
In a large bowl sift together flour, salt and baking powder. Gently stir in parsley and pepper. In a 1 cup measuring cup, beat eggs and add enough milk to reach the 1/2 cup level. Stir the egg mixture and the bacon drippings into the flour; stir with a fork until well blended. Add more milk if dough is too dry. Stir in the crumbled bacon; mix well.
In a 2 quart saucepan heat broth over medium heat. Drop dough by spoonfuls into simmering broth. Cover and cook about 12 minutes, or until done.
2 slices bacon
2 cups all-purpose flour
1 pinch salt
1 1/2 tablespoons baking powder
1 teaspoon dried parsley
ground black pepper to taste
1/4 cup milk
1 quart vegetable broth
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
In a large bowl sift together flour, salt and baking powder. Gently stir in parsley and pepper. In a 1 cup measuring cup, beat eggs and add enough milk to reach the 1/2 cup level. Stir the egg mixture and the bacon drippings into the flour; stir with a fork until well blended. Add more milk if dough is too dry. Stir in the crumbled bacon; mix well.
In a 2 quart saucepan heat broth over medium heat. Drop dough by spoonfuls into simmering broth. Cover and cook about 12 minutes, or until done.
Cooking : Almond Bars II
Ingredients
12 graham crackers
1 cup sliced almonds
3/4 cup butter
1 cup brown sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jelly roll pan.
Break graham crackers into 4 pieces and arrange them touching on the prepared jelly roll pan. Sprinkle the sliced almonds over the crackers. In a small saucepan, melt butter. When butter is melted, stir in the brown sugar and vanilla until smooth and remove from heat. Pour the butter mixture evenly over the graham crackers in the pan.
Bake for 8 to 10 minutes in the preheated oven. Watch carefully so that the edges do not burn. Cut bars while still warm and remove from pan. If the bars are stuck, put the pan into the warm oven for a minute to loosen.
12 graham crackers
1 cup sliced almonds
3/4 cup butter
1 cup brown sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jelly roll pan.
Break graham crackers into 4 pieces and arrange them touching on the prepared jelly roll pan. Sprinkle the sliced almonds over the crackers. In a small saucepan, melt butter. When butter is melted, stir in the brown sugar and vanilla until smooth and remove from heat. Pour the butter mixture evenly over the graham crackers in the pan.
Bake for 8 to 10 minutes in the preheated oven. Watch carefully so that the edges do not burn. Cut bars while still warm and remove from pan. If the bars are stuck, put the pan into the warm oven for a minute to loosen.
Cooking : Avocado, Tomato and Mango Salsa
Ingredients
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
Directions
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
Directions
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
Cooking : Apple-Cinnamon Farfel Kugel
Ingredients
1 cup hot water
1 cup matzo farfel
1/2 cup white sugar
2 large apples - peeled, cored and shredded
2 teaspoons ground cinnamon
3 egg whites, stiffly beaten
Directions
Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with non-stick cooking spray.
In a large bowl, combine the water and farfel. Add the sugar, apple, and cinnamon. Fold in the egg whites. Pour mixture into the prepared baking dish and dust the top with more cinnamon.
Bake at 375 degrees F (190 degrees C) for 45 minutes.
1 cup hot water
1 cup matzo farfel
1/2 cup white sugar
2 large apples - peeled, cored and shredded
2 teaspoons ground cinnamon
3 egg whites, stiffly beaten
Directions
Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with non-stick cooking spray.
In a large bowl, combine the water and farfel. Add the sugar, apple, and cinnamon. Fold in the egg whites. Pour mixture into the prepared baking dish and dust the top with more cinnamon.
Bake at 375 degrees F (190 degrees C) for 45 minutes.
Cooking : Black Forest Cake II
Ingredients
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate
Directions
Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate
Directions
Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.
Cooking : Blonde Brownies V
Ingredients
1/2 cup margarine, melted
2 tablespoons vegetable oil
1/2 cup white sugar
1 1/2 cups brown sugar
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a medium bowl, mix together the margarine, oil, white sugar and brown sugar until well blended. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, salt and baking powder; stir into the sugar mixture just enough to absorb. Spread the batter evenly into the prepared pan.
Bake for 10 minutes in the preheated oven, then cover the pan with foil and return to the oven for an additional 10 to 15 minutes, or until firm. Cool slightly before cutting into bars.
1/2 cup margarine, melted
2 tablespoons vegetable oil
1/2 cup white sugar
1 1/2 cups brown sugar
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a medium bowl, mix together the margarine, oil, white sugar and brown sugar until well blended. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, salt and baking powder; stir into the sugar mixture just enough to absorb. Spread the batter evenly into the prepared pan.
Bake for 10 minutes in the preheated oven, then cover the pan with foil and return to the oven for an additional 10 to 15 minutes, or until firm. Cool slightly before cutting into bars.
Cooking : Baked Salmon Fillets Dijon
Ingredients
4 (4 ounce) fillets salmon
3 tablespoons prepared Dijon-style mustard
salt and pepper to taste
1/4 cup Italian-style dry bread crumbs
1/4 cup butter, melted
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.
Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.
4 (4 ounce) fillets salmon
3 tablespoons prepared Dijon-style mustard
salt and pepper to taste
1/4 cup Italian-style dry bread crumbs
1/4 cup butter, melted
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.
Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.
Cooking : Austin Margarita (aka Mexican Martini)
Ingredients
1/2 cup ice cubes
1 (1.5 fluid ounce) jigger silver tequila
1 (1.5 fluid ounce) jigger Cointreau
2 teaspoons Grand Marnier liqueur (optional)
2 (1.5 fluid ounce) jiggers freshly squeezed lime juice
1 (1.5 fluid ounce) jigger freshly squeezed orange juice
1 (1.5 fluid ounce) jigger freshly squeezed lemon juice
3 pimento-stuffed green olives (optional)
Directions
Place the ice cubes into a margarita glass. Pour in the tequila, Cointreau, and Grand Marnier. Pour in the lime juice, orange juice, and lemon juice to taste. Garnish with a pimento stuffed olive if desired
1/2 cup ice cubes
1 (1.5 fluid ounce) jigger silver tequila
1 (1.5 fluid ounce) jigger Cointreau
2 teaspoons Grand Marnier liqueur (optional)
2 (1.5 fluid ounce) jiggers freshly squeezed lime juice
1 (1.5 fluid ounce) jigger freshly squeezed orange juice
1 (1.5 fluid ounce) jigger freshly squeezed lemon juice
3 pimento-stuffed green olives (optional)
Directions
Place the ice cubes into a margarita glass. Pour in the tequila, Cointreau, and Grand Marnier. Pour in the lime juice, orange juice, and lemon juice to taste. Garnish with a pimento stuffed olive if desired
Cooking : Apple Sausage Appetizers
Ingredients
2 (20 ounce) jars unsweetened chunky applesauce
1/2 cup packed brown sugar
2 pounds fully cooked kielbasa or Polish sausage, cut into 1/2-inch pieces
1 medium onion, chopped
Directions
In a bowl, combine applesauce and brown sugar. Stir in sausage and onion. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 40-50 minutes or until bubbly.
2 (20 ounce) jars unsweetened chunky applesauce
1/2 cup packed brown sugar
2 pounds fully cooked kielbasa or Polish sausage, cut into 1/2-inch pieces
1 medium onion, chopped
Directions
In a bowl, combine applesauce and brown sugar. Stir in sausage and onion. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 40-50 minutes or until bubbly.
Cooking : Baked Ziti III
Ingredients
1 (16 ounce) package dry ziti pasta
1 pound lean ground beef
1 onion, chopped
2 (28 ounce) jars spaghetti sauce
6 ounces sliced provolone cheese
6 ounces sliced mozzarella cheese
1 1/2 cups sour cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
1 (16 ounce) package dry ziti pasta
1 pound lean ground beef
1 onion, chopped
2 (28 ounce) jars spaghetti sauce
6 ounces sliced provolone cheese
6 ounces sliced mozzarella cheese
1 1/2 cups sour cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
Cooking : Bacon Cookies
Ingredients
4 slices bacon, cut into small pieces
2 cups all-purpose flour
1/2 cup butter or margarine, chilled
1 pinch salt
3 tablespoons heavy cream
1 dash ground black pepper
1 egg yolk, beaten
Directions
Fry bacon pieces in a large skillet over medium heat until crispy. Remove with a slotted spoon to paper towels, and cool completely.
Into a large mixing bowl, place the flour, butter or margarine, egg, salt, and heavy cream. Using the mixer's hook attachment, mix the contents of the bowl together until combined; then transfer the dough to the counter, and quickly mix with your hands. Knead in cooled bacon pieces and pepper.
Roll up the dough into a log, to a diameter of about 1 1/2 inches. Wrap in aluminum foil, and refrigerate for 2 hours, until firm.
Preheat oven to 350 degrees F (175 degrees C). Remove foil, cut dough roll into slices, and place slices on greased baking sheet. Brush each slice with beaten egg yolk.
Bake in a preheated oven for 12 to 15 minutes, until brown. Remove to a wire rack until cooled completely.
4 slices bacon, cut into small pieces
2 cups all-purpose flour
1/2 cup butter or margarine, chilled
1 pinch salt
3 tablespoons heavy cream
1 dash ground black pepper
1 egg yolk, beaten
Directions
Fry bacon pieces in a large skillet over medium heat until crispy. Remove with a slotted spoon to paper towels, and cool completely.
Into a large mixing bowl, place the flour, butter or margarine, egg, salt, and heavy cream. Using the mixer's hook attachment, mix the contents of the bowl together until combined; then transfer the dough to the counter, and quickly mix with your hands. Knead in cooled bacon pieces and pepper.
Roll up the dough into a log, to a diameter of about 1 1/2 inches. Wrap in aluminum foil, and refrigerate for 2 hours, until firm.
Preheat oven to 350 degrees F (175 degrees C). Remove foil, cut dough roll into slices, and place slices on greased baking sheet. Brush each slice with beaten egg yolk.
Bake in a preheated oven for 12 to 15 minutes, until brown. Remove to a wire rack until cooled completely.
Cooking : Alaskan Chocolate Scrambled Eggs
Ingredients
5 eggs, beaten
3 tablespoons instant white chocolate flavored coffee mix powder
1 tablespoon black pepper
Directions
In a medium bowl, thoroughly mix eggs, milk, instant white chocolate flavored coffee mix powder and black pepper.
Pour egg mixture into a medium skillet over medium heat. Cook, stirring often, 5 to 10 minutes, until eggs are firm.
5 eggs, beaten
3 tablespoons instant white chocolate flavored coffee mix powder
1 tablespoon black pepper
Directions
In a medium bowl, thoroughly mix eggs, milk, instant white chocolate flavored coffee mix powder and black pepper.
Pour egg mixture into a medium skillet over medium heat. Cook, stirring often, 5 to 10 minutes, until eggs are firm.
Cooking : Beth's Spicy Oatmeal Raisin Cookies
Ingredients
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!
Cooking : Apple and Raisin Sauce
Ingredients
2 tablespoons butter
1 Royal Gala apple - peeled, cored and sliced
1 cup white wine
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/3 cup golden raisins
Directions
Melt butter in a skillet over low heat. Add apples, and increase the heat to medium-high. Cook for 5 minutes, stirring occasionally. Stir in the white wine, brown sugar, cinnamon, vanilla, and golden raisins. Cook over medium heat until the liquid has reduced and is thick.
2 tablespoons butter
1 Royal Gala apple - peeled, cored and sliced
1 cup white wine
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/3 cup golden raisins
Directions
Melt butter in a skillet over low heat. Add apples, and increase the heat to medium-high. Cook for 5 minutes, stirring occasionally. Stir in the white wine, brown sugar, cinnamon, vanilla, and golden raisins. Cook over medium heat until the liquid has reduced and is thick.
Cooking : Bacon Cheddar Round
Ingredients
3 1/2 cups biscuit/baking mix
1/4 cup sugar
1 1/2 cups shredded Cheddar cheese
6 bacon strips, cooked and crumbled
1 1/3 cups milk
Directions
In a large bowl, combine the biscuit mix and sugar. Stir in cheese and bacon. Beat egg and milk; add to cheese mixture just until moistened. Pour into a greased and floured 9-in. springform pan. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove sides of pan and serve warm.
3 1/2 cups biscuit/baking mix
1/4 cup sugar
1 1/2 cups shredded Cheddar cheese
6 bacon strips, cooked and crumbled
1 1/3 cups milk
Directions
In a large bowl, combine the biscuit mix and sugar. Stir in cheese and bacon. Beat egg and milk; add to cheese mixture just until moistened. Pour into a greased and floured 9-in. springform pan. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove sides of pan and serve warm.
Cooking : Brisket Marinade
Ingredients
1/2 cup red wine
1/4 cup Worcestershire sauce
1/4 cup liquid smoke flavoring
2 teaspoons onion salt
2 teaspoons garlic salt
4 teaspoons pepper
4 teaspoons celery flakes
Directions
In a medium bowl, combine wine, Worcestershire sauce and liquid smoke. Stir in celery flakes, onion salt, garlic salt, and pepper.
1/2 cup red wine
1/4 cup Worcestershire sauce
1/4 cup liquid smoke flavoring
2 teaspoons onion salt
2 teaspoons garlic salt
4 teaspoons pepper
4 teaspoons celery flakes
Directions
In a medium bowl, combine wine, Worcestershire sauce and liquid smoke. Stir in celery flakes, onion salt, garlic salt, and pepper.
Cooking : Broccoli Tuna Roll-ups
Ingredients
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (12 ounce) can tuna, drained and flaked
2 1/2 cups broccoli florets, cooked
1 cup shredded Cheddar cheese, divided
1 (2.8 ounce) can French-fried onions, divided
6 (6 inch) flour tortillas
1/2 cup chopped tomatoes
Directions
In a small bowl, combine soup and milk; set aside. In a medium bowl, combine tuna, broccoli, 1/2 cup cheddar cheese half of the onions and 3/4 cup of the soup mixture; mix well. Divide mixture among tortillas and roll up.
Place, seam side down, in a greased 12-in. x 8-in. x 2-in. baking dish. Pour remaining soup mixture over tortillas. Sprinkle with tomatoes if desired. Cover and bake at 350 degrees F for 35 minutes. Uncover; sprinkle with remaining cheese and onions. Return to the oven for 5 minutes.
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (12 ounce) can tuna, drained and flaked
2 1/2 cups broccoli florets, cooked
1 cup shredded Cheddar cheese, divided
1 (2.8 ounce) can French-fried onions, divided
6 (6 inch) flour tortillas
1/2 cup chopped tomatoes
Directions
In a small bowl, combine soup and milk; set aside. In a medium bowl, combine tuna, broccoli, 1/2 cup cheddar cheese half of the onions and 3/4 cup of the soup mixture; mix well. Divide mixture among tortillas and roll up.
Place, seam side down, in a greased 12-in. x 8-in. x 2-in. baking dish. Pour remaining soup mixture over tortillas. Sprinkle with tomatoes if desired. Cover and bake at 350 degrees F for 35 minutes. Uncover; sprinkle with remaining cheese and onions. Return to the oven for 5 minutes.
Cooking : Baked Stuffed Shrimp
Ingredients
40 unsalted soda crackers, crushed
1 cup fresh bread crumbs
1 tablespoon garlic powder
1/2 cup butter, melted
1 tablespoon Worcestershire sauce
1 pinch ground black pepper
2 tablespoons grated Parmesan cheese
1/2 cup dry white wine
16 jumbo shrimp, peeled and deveined, with tails
Directions
In a medium bowl, mix crushed crackers, bread crumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture.
Preheat oven to 400 degrees F (200 degrees C).
Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.
Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.
40 unsalted soda crackers, crushed
1 cup fresh bread crumbs
1 tablespoon garlic powder
1/2 cup butter, melted
1 tablespoon Worcestershire sauce
1 pinch ground black pepper
2 tablespoons grated Parmesan cheese
1/2 cup dry white wine
16 jumbo shrimp, peeled and deveined, with tails
Directions
In a medium bowl, mix crushed crackers, bread crumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture.
Preheat oven to 400 degrees F (200 degrees C).
Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.
Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.
Cooking : Baked Chicken with Mushroom Gravy
Ingredients
1/4 cup butter, melted
1/4 cup all-purpose flour
1 (3 1/2) pound broiler-fryer chicken, cut up
2 cups sliced onions
4 ounces fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (5 ounce) can evaporated milk
1 cup shredded Cheddar cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1 dash paprika
Hot cooked rice
Directions
Pour melted butter into an ungreased 13-in.x 9-in.x 2-in. baking dish; set aside. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time; shake to coat. Place chicken, skin side down, in baking dish. Bake, uncovered, at 425 degrees F for 30 minutes. Turn chicken pieces; bake and additional 20 minutes.
Meanwhile, saute onions and mushrooms in a nonstick skillet until tender. In a bowl, combine next five ingredients. Drain and discard chicken drippings. Cover chicken with onions, mushrooms and the soup mixture. Sprinkle with paprika. Reduce heat to 325 degrees F Cover and bake 20 minute or until juices run clear. Serve over rice if desired.
1/4 cup butter, melted
1/4 cup all-purpose flour
1 (3 1/2) pound broiler-fryer chicken, cut up
2 cups sliced onions
4 ounces fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (5 ounce) can evaporated milk
1 cup shredded Cheddar cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1 dash paprika
Hot cooked rice
Directions
Pour melted butter into an ungreased 13-in.x 9-in.x 2-in. baking dish; set aside. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time; shake to coat. Place chicken, skin side down, in baking dish. Bake, uncovered, at 425 degrees F for 30 minutes. Turn chicken pieces; bake and additional 20 minutes.
Meanwhile, saute onions and mushrooms in a nonstick skillet until tender. In a bowl, combine next five ingredients. Drain and discard chicken drippings. Cover chicken with onions, mushrooms and the soup mixture. Sprinkle with paprika. Reduce heat to 325 degrees F Cover and bake 20 minute or until juices run clear. Serve over rice if desired.
Cooking : Black Walnut Cookies II
Ingredients
2 cups packed brown sugar
4 eggs, beaten
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
4 cups chopped black walnuts
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, beat eggs and sugar together until well blended. Sift together the flour, salt and baking powder, gradually add to the egg mixture. Stir in the nuts until they are evenly distributed.
Drop by teaspoonfuls onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool before removing from cookie sheets.
2 cups packed brown sugar
4 eggs, beaten
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
4 cups chopped black walnuts
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, beat eggs and sugar together until well blended. Sift together the flour, salt and baking powder, gradually add to the egg mixture. Stir in the nuts until they are evenly distributed.
Drop by teaspoonfuls onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool before removing from cookie sheets.
Cooking : Baked Salmon I
Ingredients
1 cup brown rice
2 1/2 cups water
1 pound salmon fillet
1/4 cup orange juice
1 teaspoon dried dill weed
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dry mustard
1 teaspoon lemon pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 2 1/2 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a large pan, add enough water to just cover the bottom of the pan. Lay the salmon fillet in the pan, pink side up. Place cooked rice around the outside of the fish. Sprinkle the orange juice over the fish and rice.
In a small bowl, combine the dill weed, rosemary, basil, mustard, lemon pepper and sprinkle over the fish and rice. Cover with aluminum foil.
Bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky.
1 cup brown rice
2 1/2 cups water
1 pound salmon fillet
1/4 cup orange juice
1 teaspoon dried dill weed
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dry mustard
1 teaspoon lemon pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 2 1/2 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a large pan, add enough water to just cover the bottom of the pan. Lay the salmon fillet in the pan, pink side up. Place cooked rice around the outside of the fish. Sprinkle the orange juice over the fish and rice.
In a small bowl, combine the dill weed, rosemary, basil, mustard, lemon pepper and sprinkle over the fish and rice. Cover with aluminum foil.
Bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky.
Cooking : Asian Veggie Patties Spring Rolls
Ingredients
2 Morningstar Farms� Asian Veggie Patties
2 cloves garlic, minced
1 teaspoon sesame oil or olive oil
3/4 cup shredded carrots
1/4 teaspoon crushed red pepper flakes
2 teaspoons reduced-sodium soy sauce
1 teaspoon lime juice
8 rice papers
1/2 large red or green bell pepper, cut into julienne strips
2 tablespoons slivered fresh mint leaves
Directions
Cook patties according to package directions. Cut each into 8 strips. Set aside. 2. Meanwhile, in a small skillet cook and stir garlic in oil over medium heat for 30 seconds or until fragrant. Stir in carrots and pepper flakes. Heat through. Stir in soy sauce and lime juice.
Pour hot water in shallow dish. Soak rice papers, one at a time, in hot water for 15 seconds or until softened. Remove rice paper from water. Place on flat surface. Top with 3 to 4 strips bell pepper, 2 strips patty, scant teaspoon mint leaves and about 1 tablespoon carrot mixture. Fold sides of rice paper over filling. Roll-up, pressing edge to seal. Repeat with remaining ingredients.
2 Morningstar Farms� Asian Veggie Patties
2 cloves garlic, minced
1 teaspoon sesame oil or olive oil
3/4 cup shredded carrots
1/4 teaspoon crushed red pepper flakes
2 teaspoons reduced-sodium soy sauce
1 teaspoon lime juice
8 rice papers
1/2 large red or green bell pepper, cut into julienne strips
2 tablespoons slivered fresh mint leaves
Directions
Cook patties according to package directions. Cut each into 8 strips. Set aside. 2. Meanwhile, in a small skillet cook and stir garlic in oil over medium heat for 30 seconds or until fragrant. Stir in carrots and pepper flakes. Heat through. Stir in soy sauce and lime juice.
Pour hot water in shallow dish. Soak rice papers, one at a time, in hot water for 15 seconds or until softened. Remove rice paper from water. Place on flat surface. Top with 3 to 4 strips bell pepper, 2 strips patty, scant teaspoon mint leaves and about 1 tablespoon carrot mixture. Fold sides of rice paper over filling. Roll-up, pressing edge to seal. Repeat with remaining ingredients.
Cooking : Banana Bread V
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup white sugar
5 tablespoons milk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup margarine
1 cup mashed bananas
1/2 cup chopped walnuts (optional)
Directions
Sift together flour, baking soda, baking powder, and salt.
In a large bowl, cream sugar and butter or margarine. Beat the egg slightly, and mix into the creamed mixture with the bananas. Mix in sifted ingredients until just combined. Stir in milk and nuts. Spread batter into one greased and floured 9x5 inch loaf pan.
Bake at 350 degrees F (175 degrees C) until top is brown and cracks along the top.
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup white sugar
5 tablespoons milk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup margarine
1 cup mashed bananas
1/2 cup chopped walnuts (optional)
Directions
Sift together flour, baking soda, baking powder, and salt.
In a large bowl, cream sugar and butter or margarine. Beat the egg slightly, and mix into the creamed mixture with the bananas. Mix in sifted ingredients until just combined. Stir in milk and nuts. Spread batter into one greased and floured 9x5 inch loaf pan.
Bake at 350 degrees F (175 degrees C) until top is brown and cracks along the top.
Cooking : Alice Chicken
Ingredients
4 skinless, boneless chicken breast halves
5 fluid ounces Worcestershire sauce
8 slices bacon
2 tablespoons butter
8 ounces fresh mushrooms, sliced
1 (8 ounce) package Monterey Jack cheese, shredded
1 (16 ounce) container honey mustard salad dressing
Directions
Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
Heat butter in a small skillet over medium heat. Add mushrooms, and saute for about 10 minutes, or until soft; set aside.
Preheat oven to Broil.
Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping.
4 skinless, boneless chicken breast halves
5 fluid ounces Worcestershire sauce
8 slices bacon
2 tablespoons butter
8 ounces fresh mushrooms, sliced
1 (8 ounce) package Monterey Jack cheese, shredded
1 (16 ounce) container honey mustard salad dressing
Directions
Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
Heat butter in a small skillet over medium heat. Add mushrooms, and saute for about 10 minutes, or until soft; set aside.
Preheat oven to Broil.
Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping.
Cooking : Breaded Brussels Sprouts
Ingredients
20 Brussels sprouts, cleaned and trimmed
2 tablespoons butter, melted
1 cup Italian seasoned dry bread crumbs
Directions
Place the Brussels sprouts into a large saucepan and fill with enough water to cover. Bring to a boil and cook until tender enough to easily pierce with a fork, 15 to 20 minutes. Drain and allow to dry for a few minutes.
Place the Brussels sprouts into a serving dish and toss with melted butter to coat. Stir in the breadcrumbs gently until evenly distributed.
20 Brussels sprouts, cleaned and trimmed
2 tablespoons butter, melted
1 cup Italian seasoned dry bread crumbs
Directions
Place the Brussels sprouts into a large saucepan and fill with enough water to cover. Bring to a boil and cook until tender enough to easily pierce with a fork, 15 to 20 minutes. Drain and allow to dry for a few minutes.
Place the Brussels sprouts into a serving dish and toss with melted butter to coat. Stir in the breadcrumbs gently until evenly distributed.
Cooking : Broccoli Italiano
Ingredients
5 1/2 cups broccoli florets
1/2 cup thinly sliced green onions
4 teaspoons olive oil or canola oil
4 garlic cloves, minced
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 large fresh mushrooms, sliced
Directions
In a large saucepan, bring 1 in. of water to a boil. Place broccoli in a steamer basket over water; cover and steam for 4-5 minutes or until crisp-tender.
In a nonstick skillet, cook onions in oil over medium heat for 1 minute. Add garlic; cook 30 seconds longer. Reduce heat. Add the broccoli, lemon juice, salt and pepper; toss to coat. Remove from the heat; let stand for 5 minutes before serving. Add mushrooms.
5 1/2 cups broccoli florets
1/2 cup thinly sliced green onions
4 teaspoons olive oil or canola oil
4 garlic cloves, minced
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 large fresh mushrooms, sliced
Directions
In a large saucepan, bring 1 in. of water to a boil. Place broccoli in a steamer basket over water; cover and steam for 4-5 minutes or until crisp-tender.
In a nonstick skillet, cook onions in oil over medium heat for 1 minute. Add garlic; cook 30 seconds longer. Reduce heat. Add the broccoli, lemon juice, salt and pepper; toss to coat. Remove from the heat; let stand for 5 minutes before serving. Add mushrooms.
Cooking : 25-Minute Tunisian Vegetable Couscous
Ingredients
1 tablespoon olive oil
1 red onion, chopped
1 zucchini, coarsely chopped
1 yellow squash, coarsely chopped
1 carrot, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1/2 cup sliced baby portabella mushrooms
4 cups vegetable broth
1/2 teaspoon smoked sweet paprika
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro
1 (16 ounce) can chickpeas, drained
2 Roma tomatoes, sliced
2 cups dry couscous
1 teaspoon grated orange zest
1 tablespoon grated Parmesan cheese (optional)
1/2 teaspoon paprika (optional)
1 tablespoon finely chopped toasted almonds (optional)
Directions
Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.
1 tablespoon olive oil
1 red onion, chopped
1 zucchini, coarsely chopped
1 yellow squash, coarsely chopped
1 carrot, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1/2 cup sliced baby portabella mushrooms
4 cups vegetable broth
1/2 teaspoon smoked sweet paprika
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro
1 (16 ounce) can chickpeas, drained
2 Roma tomatoes, sliced
2 cups dry couscous
1 teaspoon grated orange zest
1 tablespoon grated Parmesan cheese (optional)
1/2 teaspoon paprika (optional)
1 tablespoon finely chopped toasted almonds (optional)
Directions
Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.
Cooking : Bill's Divinity
Ingredients
2 1/2 cups white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup water
2 egg whites
1 teaspoon vanilla extract
Directions
In a 2-quart saucepan, combine sugar, corn syrup, salt, and water. Cook to hard-ball stage (260 degrees F, or 125 degrees C), stirring only until sugar dissolves.
Meanwhile, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixer. Add vanilla and beat until candy holds its shape, about 4-5 minutes. Quickly drop from a teaspoon onto wax paper; cool.
2 1/2 cups white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup water
2 egg whites
1 teaspoon vanilla extract
Directions
In a 2-quart saucepan, combine sugar, corn syrup, salt, and water. Cook to hard-ball stage (260 degrees F, or 125 degrees C), stirring only until sugar dissolves.
Meanwhile, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixer. Add vanilla and beat until candy holds its shape, about 4-5 minutes. Quickly drop from a teaspoon onto wax paper; cool.
Cooking : Beef Marinade II
Ingredients
3/4 cup red wine
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed bay leaf
1 teaspoon garlic powder
4 slices lemon
Directions
In a nonreactive container, blend red wine, soy sauce, and sesame oil. Place meat in the mixture, and season with basil, oregano, bay leaf, and garlic powder. Place lemon slices over the beef. Cover, and marinate in the refrigerator 25 minutes, turning once, before grilling as desired.
3/4 cup red wine
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed bay leaf
1 teaspoon garlic powder
4 slices lemon
Directions
In a nonreactive container, blend red wine, soy sauce, and sesame oil. Place meat in the mixture, and season with basil, oregano, bay leaf, and garlic powder. Place lemon slices over the beef. Cover, and marinate in the refrigerator 25 minutes, turning once, before grilling as desired.
Cooking : Amazing Simple Thai Tofu
Ingredients
1 (14 ounce) package firm tofu, cut into 3/4 inch cubes
1/3 cup chopped green onion
1 1/2 teaspoons olive oil
1/2 teaspoon sesame oil
1 teaspoon soy sauce
2 teaspoons grated fresh ginger root
1/4 cup chunky peanut butter
3 tablespoons flaked coconut
sesame seeds
Directions
Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.
1 (14 ounce) package firm tofu, cut into 3/4 inch cubes
1/3 cup chopped green onion
1 1/2 teaspoons olive oil
1/2 teaspoon sesame oil
1 teaspoon soy sauce
2 teaspoons grated fresh ginger root
1/4 cup chunky peanut butter
3 tablespoons flaked coconut
sesame seeds
Directions
Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.
Cooking : Braised Wild Boar with Sauerkraut
Ingredients
2 (20 ounce) cans sauerkraut, drained
3 pounds wild boar roast
1 large onion, quartered
4 potatoes, peeled and cubed
4 carrots, cut into 2 inch pieces
1 (12 fluid ounce) can or bottle beer
Directions
Preheat the oven to 300 degrees F (150 degrees C).
Pour one can of sauerkraut into the bottom of a Dutch oven. Set the roast on top of it, then arrange the onions potatoes and carrots around the roast. Cover with the remaining can of sauerkraut and pour in the beer. Cover with a lid.
Bake in the preheated oven until the roast is extremely tender, about 3 hours.
2 (20 ounce) cans sauerkraut, drained
3 pounds wild boar roast
1 large onion, quartered
4 potatoes, peeled and cubed
4 carrots, cut into 2 inch pieces
1 (12 fluid ounce) can or bottle beer
Directions
Preheat the oven to 300 degrees F (150 degrees C).
Pour one can of sauerkraut into the bottom of a Dutch oven. Set the roast on top of it, then arrange the onions potatoes and carrots around the roast. Cover with the remaining can of sauerkraut and pour in the beer. Cover with a lid.
Bake in the preheated oven until the roast is extremely tender, about 3 hours.
Cooking : 123 Green Tea Ice Cream
Ingredients
1 cup vanilla ice cream
1 teaspoon green tea powder (matcha)
Directions
Lightly pound the ice cream on a wooden cutting board; transfer to bowl and add matcha; mix well. Refreeze or eat immediately.
1 cup vanilla ice cream
1 teaspoon green tea powder (matcha)
Directions
Lightly pound the ice cream on a wooden cutting board; transfer to bowl and add matcha; mix well. Refreeze or eat immediately.
Cooking : Avocado and Black Eyed Pea Salsa
Ingredients
2 ripe but firm avocados, diced
1/2 cup chopped green onion
1/2 cup chopped fresh cilantro
1 cup chopped roma (plum) tomatoes
1 (11 ounce) can shoepeg corn, drained
1 (15 ounce) can black-eyed peas, rinsed and drained
1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon ground cumin
1/2 teaspoon minced garlic
salt and black pepper to taste
Directions
Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined.
Whisk together red wine vinegar, olive oil, cumin, and minced garlic in a bowl, and pour over the salad. Season to taste with salt and pepper, and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavors.
2 ripe but firm avocados, diced
1/2 cup chopped green onion
1/2 cup chopped fresh cilantro
1 cup chopped roma (plum) tomatoes
1 (11 ounce) can shoepeg corn, drained
1 (15 ounce) can black-eyed peas, rinsed and drained
1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon ground cumin
1/2 teaspoon minced garlic
salt and black pepper to taste
Directions
Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined.
Whisk together red wine vinegar, olive oil, cumin, and minced garlic in a bowl, and pour over the salad. Season to taste with salt and pepper, and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavors.
Cooking : Blueberry Gelatin Salad
Ingredients
2 (3 ounce) packages grape flavored gelatin mix
2 cups boiling water
1 (8 ounce) can crushed pineapple, undrained
1 (21 ounce) can blueberry pie filling
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
Directions
In a large bowl, mix together gelatin powder, boiling water, pineapple and pie filling. Pour into a mold, or glass baking dish, and refrigerate until set, at least 2 hours.
In a medium bowl, mix together the cream cheese, sour cream, sugar and vanilla until smooth. Spread over the top of the gelatin. If using a mold, unmold the gelatin before applying topping.
2 (3 ounce) packages grape flavored gelatin mix
2 cups boiling water
1 (8 ounce) can crushed pineapple, undrained
1 (21 ounce) can blueberry pie filling
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
Directions
In a large bowl, mix together gelatin powder, boiling water, pineapple and pie filling. Pour into a mold, or glass baking dish, and refrigerate until set, at least 2 hours.
In a medium bowl, mix together the cream cheese, sour cream, sugar and vanilla until smooth. Spread over the top of the gelatin. If using a mold, unmold the gelatin before applying topping.
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