Ingredients
2 peeled and cubed red potatoes
3/4 cup carrots, cubed
1/4 cup chopped onion
1 3/4 cups diced cooked beef
2 (12 ounce) jars beef gravy
1 teaspoon beef bouillon granules
1 teaspoon Beau Monde ™ seasoning
salt and pepper to taste
1 cup buttermilk baking mix
1/2 cup milk
1 egg
Directions
Place potatoes and carrots in a medium saucepan and fill with water to cover. Cover and cook over medium high heat until almost done (about 10 to 15 minutes). Drain and let cool for a few minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the potatoes, carrots, onion, beef, gravy, bouillon and seasoning. Season with salt and pepper to taste and mix all together.
In a large bowl combine the baking mix, milk and egg and mix together until smooth. Pour beef mixture into an ungreased 9 inch deep dish pie plate. Pour pastry dough on top.
Bake in preheated oven 25 to 30 minutes, until crust is golden.
Thursday, July 14, 2011
Cooking : Asparagus Mushroom Casserole
Ingredients
4 cups sliced fresh mushrooms
1 cup chopped onion
4 tablespoons butter or stick margarine, divided
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup 2% milk
1 (12 ounce) package frozen cut asparagus, thawed and drained
1/4 cup diced pimientos
1 1/2 teaspoons lemon juice
3/4 cup soft bread crumbs
Directions
In a nonstick skillet, cook mushrooms and onion in 3 tablespoons butter until tender. Remove vegetables with a slotted spoon and set aside. Stir the flour, bouillon, salt, nutmeg and pepper into drippings until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus, pimientos, lemon juice and the mushroom mixture.
Pour into a 1-1/2-qt. baking dish coated with nonstick cooking spray. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350 degrees F for 35-40 minutes or until heated through.
4 cups sliced fresh mushrooms
1 cup chopped onion
4 tablespoons butter or stick margarine, divided
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup 2% milk
1 (12 ounce) package frozen cut asparagus, thawed and drained
1/4 cup diced pimientos
1 1/2 teaspoons lemon juice
3/4 cup soft bread crumbs
Directions
In a nonstick skillet, cook mushrooms and onion in 3 tablespoons butter until tender. Remove vegetables with a slotted spoon and set aside. Stir the flour, bouillon, salt, nutmeg and pepper into drippings until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus, pimientos, lemon juice and the mushroom mixture.
Pour into a 1-1/2-qt. baking dish coated with nonstick cooking spray. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350 degrees F for 35-40 minutes or until heated through.
Cooking : Avocado Dessert
Ingredients
1 avocado, peeled and pitted
1/2 cup milk
1/4 cup white sugar
1/2 teaspoon vanilla extract
Directions
Mash avocado with an electric mixer, or use a food processor. Blend in the milk, sugar and vanilla until smooth. Chill for about 20 minutes before serving.
1 avocado, peeled and pitted
1/2 cup milk
1/4 cup white sugar
1/2 teaspoon vanilla extract
Directions
Mash avocado with an electric mixer, or use a food processor. Blend in the milk, sugar and vanilla until smooth. Chill for about 20 minutes before serving.
Cooking : Banh-Mi Style Vietnamese Baguette
Ingredients
2 portobello mushroom caps, sliced
2 teaspoons olive oil
salt and pepper to taste
1 carrot, sliced into sticks
1 daikon (white) radish, sliced into sticks
1 cup rice vinegar
1/2 cup fresh lime juice
1/2 cup cold water
1/2 cup chilled lime juice
2 teaspoons soy sauce
1 teaspoon nuoc mam (Vietnamese fish sauce)
1/2 teaspoon toasted sesame oil
2 tablespoons canola oil
2 teaspoons minced garlic
1/3 cup white sugar
1/3 cup cold water
1 jalapeno pepper, thinly sliced
8 sprigs fresh cilantro with stems
1 medium cucumber, sliced into thin strips
2 sprigs fresh Thai basil
2 (7 inch) French bread baguettes, split lengthwise
Directions
Preheat the oven to 450 degrees F (230 degrees C). Place the mushrooms on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 25 minutes. Cool slightly, then slice into strips.
While the mushrooms are roasting, bring a saucepan of water to a boil. Plunge the carrot and radish sticks into the boiling water and after a few seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a separate bowl, stir together the rice vinegar, 1/2 cup of lime juice and 1/2 cup cold water. Transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it's convenient.
In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, 1/3 cup sugar and 1/3 cup water. This is the sandwich sauce.
To assemble sandwiches, sprinkle a little of the sandwich sauce onto each half of the French loaves. Place the roasted mushrooms onto the bottom half of each roll and sprinkle with a little more sauce. Top with a few slices of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber, basil and cilantro. Close with the tops of the bread and serve.
2 portobello mushroom caps, sliced
2 teaspoons olive oil
salt and pepper to taste
1 carrot, sliced into sticks
1 daikon (white) radish, sliced into sticks
1 cup rice vinegar
1/2 cup fresh lime juice
1/2 cup cold water
1/2 cup chilled lime juice
2 teaspoons soy sauce
1 teaspoon nuoc mam (Vietnamese fish sauce)
1/2 teaspoon toasted sesame oil
2 tablespoons canola oil
2 teaspoons minced garlic
1/3 cup white sugar
1/3 cup cold water
1 jalapeno pepper, thinly sliced
8 sprigs fresh cilantro with stems
1 medium cucumber, sliced into thin strips
2 sprigs fresh Thai basil
2 (7 inch) French bread baguettes, split lengthwise
Directions
Preheat the oven to 450 degrees F (230 degrees C). Place the mushrooms on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 25 minutes. Cool slightly, then slice into strips.
While the mushrooms are roasting, bring a saucepan of water to a boil. Plunge the carrot and radish sticks into the boiling water and after a few seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a separate bowl, stir together the rice vinegar, 1/2 cup of lime juice and 1/2 cup cold water. Transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it's convenient.
In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, 1/3 cup sugar and 1/3 cup water. This is the sandwich sauce.
To assemble sandwiches, sprinkle a little of the sandwich sauce onto each half of the French loaves. Place the roasted mushrooms onto the bottom half of each roll and sprinkle with a little more sauce. Top with a few slices of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber, basil and cilantro. Close with the tops of the bread and serve.
Cooking : Best Ever Chocolate Cutout Cookies
Ingredients
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1/8 teaspoon salt
3/4 cup butter, softened
1 1/4 cups white sugar
1 egg
Directions
Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1/8 teaspoon salt
3/4 cup butter, softened
1 1/4 cups white sugar
1 egg
Directions
Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Cooking : Bean N Corn Salad
Ingredients
1 (16 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (11 ounce) can whole kernel corn, drained
2 celery ribs, thinly sliced
1 medium green pepper, chopped
1/2 cup chopped sweet red pepper
1/2 cup sliced ripe olives
1/2 cup sliced green onions
1 cup sugar
1 cup white vinegar
2 tablespoons vegetable oil
1/2 teaspoon ground mustard
1/4 teaspoon salt
Directions
In a large bowl, combine the first nine ingredients. In a jar with a tight-fitting lid, combine the sugar, vinegar, oil, mustard and salt; shake until sugar is dissolved. Pour over bean mixture and gently stir to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
1 (16 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (11 ounce) can whole kernel corn, drained
2 celery ribs, thinly sliced
1 medium green pepper, chopped
1/2 cup chopped sweet red pepper
1/2 cup sliced ripe olives
1/2 cup sliced green onions
1 cup sugar
1 cup white vinegar
2 tablespoons vegetable oil
1/2 teaspoon ground mustard
1/4 teaspoon salt
Directions
In a large bowl, combine the first nine ingredients. In a jar with a tight-fitting lid, combine the sugar, vinegar, oil, mustard and salt; shake until sugar is dissolved. Pour over bean mixture and gently stir to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Cooking : Blueberry Pinwheels
Ingredients
2 (5 ounce) cans evaporated milk
6 tablespoons butter or margarine, softened
1 (.25 ounce) package active dry yeast
1/4 cup sugar
1 teaspoon salt
3 1/2 cups all-purpose flour
3 tablespoons butter or margarine, melted
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon grated lemon peel
2 cups fresh blueberries or frozen blueberries*
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon water
Directions
In a saucepan, heat milk and butter to 110 degrees F-115 degrees F. In a large mixing bowl, dissolve yeast in warm milk mixture. Add the sugar, salt, egg and 2 cups flour; beat until smooth. Stir in enough remaining flour to form soft dough.
Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 14-in. x 8-in. rectangle; brush with melted butter. Combine sugar, cinnamon and lemon peel; sprinkle over dough to within 1/2 in of edges. Top with blueberries; press into dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place, cut side down, in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until doubled, about 1-1/4 hours. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
For glaze, combine sugar, vanilla and enough water to achieve a desired consistency. Drizzle over warm rolls. Cool in pans on wire racks.
2 (5 ounce) cans evaporated milk
6 tablespoons butter or margarine, softened
1 (.25 ounce) package active dry yeast
1/4 cup sugar
1 teaspoon salt
3 1/2 cups all-purpose flour
3 tablespoons butter or margarine, melted
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon grated lemon peel
2 cups fresh blueberries or frozen blueberries*
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon water
Directions
In a saucepan, heat milk and butter to 110 degrees F-115 degrees F. In a large mixing bowl, dissolve yeast in warm milk mixture. Add the sugar, salt, egg and 2 cups flour; beat until smooth. Stir in enough remaining flour to form soft dough.
Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 14-in. x 8-in. rectangle; brush with melted butter. Combine sugar, cinnamon and lemon peel; sprinkle over dough to within 1/2 in of edges. Top with blueberries; press into dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place, cut side down, in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until doubled, about 1-1/4 hours. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
For glaze, combine sugar, vanilla and enough water to achieve a desired consistency. Drizzle over warm rolls. Cool in pans on wire racks.
Cooking : Backyard BBQ Chex� Mix
Ingredients
5 cups Corn Chex� cereal
4 cups Wheat Chex� cereal
2 cups restaurant style Caesar croutons
1 cup dark rye chips
1 cup smoke flavored almonds
1/3 cup butter or margarine
2 tablespoons blue cheese dressing
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
2 teaspoons onion powder
1 teaspoon garlic salt
1 teaspoon coarse ground black pepper
Directions
In large microwavable bowl, mix cereals, croutons, chips and almonds.
In 2-cup microwavable measuring cup, microwave butter uncovered for 40 seconds or until melted. Stir in dressing, Worcestershire sauce and liquid smoke. Pour over cereal mixture; stir until evenly coated. In small bowl, mix onion powder, garlic salt and pepper. Sprinkle over cereal mixture; toss to evenly coat.
Microwave uncovered on High for 5 to 6 minutes, stirring every 2 minutes. Spread on waxed paper or foil to cool. Store in airtight container.
5 cups Corn Chex� cereal
4 cups Wheat Chex� cereal
2 cups restaurant style Caesar croutons
1 cup dark rye chips
1 cup smoke flavored almonds
1/3 cup butter or margarine
2 tablespoons blue cheese dressing
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
2 teaspoons onion powder
1 teaspoon garlic salt
1 teaspoon coarse ground black pepper
Directions
In large microwavable bowl, mix cereals, croutons, chips and almonds.
In 2-cup microwavable measuring cup, microwave butter uncovered for 40 seconds or until melted. Stir in dressing, Worcestershire sauce and liquid smoke. Pour over cereal mixture; stir until evenly coated. In small bowl, mix onion powder, garlic salt and pepper. Sprinkle over cereal mixture; toss to evenly coat.
Microwave uncovered on High for 5 to 6 minutes, stirring every 2 minutes. Spread on waxed paper or foil to cool. Store in airtight container.
Cooking : Authentic Lebanese Fattoush
Ingredients
1/2 cup water
1 teaspoon cornstarch
1/3 cup lemon juice
2 cloves garlic, minced
2 teaspoons sumac powder
salt to taste
ground black pepper to taste
1 head romaine lettuce, torn into bite-size pieces
1 medium cucumber, diced
2 large tomatoes, diced
4 green onions, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 green bell pepper, seeded and chopped
1 cup chopped purslane
1/2 (5 ounce) package arugula
4 pita rounds, toasted and torn into pieces
Directions
Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.
In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.
1/2 cup water
1 teaspoon cornstarch
1/3 cup lemon juice
2 cloves garlic, minced
2 teaspoons sumac powder
salt to taste
ground black pepper to taste
1 head romaine lettuce, torn into bite-size pieces
1 medium cucumber, diced
2 large tomatoes, diced
4 green onions, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 green bell pepper, seeded and chopped
1 cup chopped purslane
1/2 (5 ounce) package arugula
4 pita rounds, toasted and torn into pieces
Directions
Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.
In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.
Cooking : Bacon Blue Cheese Flat Iron Salad
Ingredients
2 pounds flat iron steaks
2 tablespoons vegetarian Worcestershire sauce
1 teaspoon salt
2 teaspoons fresh-ground black pepper
1 pound sliced bacon
1/2 head shredded iceberg lettuce
1/2 head red leaf lettuce, torn
1 (10 ounce) bag baby salad greens
1 cup blue cheese salad dressing
1/2 pound crumbled blue cheese
1/2 pound shredded Cheddar cheese (optional)
Directions
Rub the flat iron steaks with Worcestershire sauce, salt, and pepper; set aside. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crispy. Remove bacon to cool on a paper towel lined plate, while leaving the grease in the skillet.
Heat the bacon grease over medium-high heat until it begins to smoke. Place the flat iron steaks in the hot grease, and cook until done to desired degree of doneness, 3 to 4 minutes per side for medium. Once done, remove the steaks and keep warm.
Place the iceberg lettuce, red leaf lettuce, and baby greens into a large salad bowl. Toss with the blue cheese dressing, then sprinkle with the blue cheese and cheddar cheese. Crumble the bacon and sprinkle overtop. Thinly slice the flat iron steak, and arrange over the salad.
2 pounds flat iron steaks
2 tablespoons vegetarian Worcestershire sauce
1 teaspoon salt
2 teaspoons fresh-ground black pepper
1 pound sliced bacon
1/2 head shredded iceberg lettuce
1/2 head red leaf lettuce, torn
1 (10 ounce) bag baby salad greens
1 cup blue cheese salad dressing
1/2 pound crumbled blue cheese
1/2 pound shredded Cheddar cheese (optional)
Directions
Rub the flat iron steaks with Worcestershire sauce, salt, and pepper; set aside. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crispy. Remove bacon to cool on a paper towel lined plate, while leaving the grease in the skillet.
Heat the bacon grease over medium-high heat until it begins to smoke. Place the flat iron steaks in the hot grease, and cook until done to desired degree of doneness, 3 to 4 minutes per side for medium. Once done, remove the steaks and keep warm.
Place the iceberg lettuce, red leaf lettuce, and baby greens into a large salad bowl. Toss with the blue cheese dressing, then sprinkle with the blue cheese and cheddar cheese. Crumble the bacon and sprinkle overtop. Thinly slice the flat iron steak, and arrange over the salad.
Cooking : Burger Francois
Ingredients
1 tablespoon Dijon mustard
1 tablespoon fat-free sour cream
1 Morningstar Farms� Grillers� Original
1 hamburger bun, split and toasted
1/3 cup baby arugula
1 tablespoon crumbled Roquefort cheese or blue cheese
Directions
In small bowl, stir together mustard and sour cream. Cover and refrigerate until serving time.
Cook veggie burger according to package directions.
Serve burger in bun along with arugula, mustard mixture and cheese.
1 tablespoon Dijon mustard
1 tablespoon fat-free sour cream
1 Morningstar Farms� Grillers� Original
1 hamburger bun, split and toasted
1/3 cup baby arugula
1 tablespoon crumbled Roquefort cheese or blue cheese
Directions
In small bowl, stir together mustard and sour cream. Cover and refrigerate until serving time.
Cook veggie burger according to package directions.
Serve burger in bun along with arugula, mustard mixture and cheese.
Cooking : Angie's Perfect Dinner Rolls
Ingredients
2 1/2 cups warm milk
4 teaspoons active dry yeast
1/2 cup sugar
1/2 cup butter, softened
2 teaspoons salt
7 cups all-purpose flour, or as needed
1/2 cup butter, melted
Directions
Pour milk into a large mixing bowl, and sprinkle yeast over the surface. Allow to rest for 5 minutes. Beat in the sugar, eggs, 1/2 cup butter, and salt; blend thoroughly. Gradually stir in the flour to make a soft dough. Cover bowl, and set in a warm place until dough doubles in size, about 1 hour.
Punch down the dough, cover the bowl, and allow to rise again. Repeat this step two more times.
Break off 2 to 3 inch size pieces of dough, roll lightly into round shape, and place in prepared baking dish, edges touching. Repeat to make 36 dough balls. Cover and let rise until doubled in size.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
Bake rolls in preheated oven until tops turn golden brown, 10 to 15 minutes. When rolls are finished baking, drizzle melted butter over the top, and serve warm.
2 1/2 cups warm milk
4 teaspoons active dry yeast
1/2 cup sugar
1/2 cup butter, softened
2 teaspoons salt
7 cups all-purpose flour, or as needed
1/2 cup butter, melted
Directions
Pour milk into a large mixing bowl, and sprinkle yeast over the surface. Allow to rest for 5 minutes. Beat in the sugar, eggs, 1/2 cup butter, and salt; blend thoroughly. Gradually stir in the flour to make a soft dough. Cover bowl, and set in a warm place until dough doubles in size, about 1 hour.
Punch down the dough, cover the bowl, and allow to rise again. Repeat this step two more times.
Break off 2 to 3 inch size pieces of dough, roll lightly into round shape, and place in prepared baking dish, edges touching. Repeat to make 36 dough balls. Cover and let rise until doubled in size.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
Bake rolls in preheated oven until tops turn golden brown, 10 to 15 minutes. When rolls are finished baking, drizzle melted butter over the top, and serve warm.
Cooking : Best Spaghetti Sauce in the World
Ingredients
3 tablespoons butter
1 teaspoon minced garlic
16 roma (plum) tomatoes, chopped
1/2 cup chicken stock
1/3 cup dry vermouth
2 tablespoons fresh basil, chopped
Directions
In a large saucepan, melt butter over low heat. Toss in garlic and saute 1 to 2 minutes, until slightly golden. Mix chopped tomatoes into pan. Stir in chicken stock, thinning with 1 to 2 tablespoons water if necessary. Cook over medium heat until bubbly. Stir in Vermouth and cook 5 minutes more. Mix in basil just before serving.
3 tablespoons butter
1 teaspoon minced garlic
16 roma (plum) tomatoes, chopped
1/2 cup chicken stock
1/3 cup dry vermouth
2 tablespoons fresh basil, chopped
Directions
In a large saucepan, melt butter over low heat. Toss in garlic and saute 1 to 2 minutes, until slightly golden. Mix chopped tomatoes into pan. Stir in chicken stock, thinning with 1 to 2 tablespoons water if necessary. Cook over medium heat until bubbly. Stir in Vermouth and cook 5 minutes more. Mix in basil just before serving.
Cooking : Brown Sugar and Honey Limeade
Ingredients
1 3/4 cups freshly squeezed lime juice and pulp
10 cups cool water
1/2 cup honey, warmed
1/2 cup brown sugar
2 limes, sliced
Directions
Combine the lime juice and water in a pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve.
1 3/4 cups freshly squeezed lime juice and pulp
10 cups cool water
1/2 cup honey, warmed
1/2 cup brown sugar
2 limes, sliced
Directions
Combine the lime juice and water in a pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve.
Cooking : Blue Cornmeal Pancakes
Ingredients
3/4 cup blue cornmeal
1 teaspoon salt
1 tablespoon white sugar
1 cup boiling water
1 beaten egg
1/2 cup milk
2 tablespoons butter, melted
3/4 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 cup pine nuts, toasted
Directions
In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.
Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.
Serve immediately with maple syrup of fruit preserves.
3/4 cup blue cornmeal
1 teaspoon salt
1 tablespoon white sugar
1 cup boiling water
1 beaten egg
1/2 cup milk
2 tablespoons butter, melted
3/4 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 cup pine nuts, toasted
Directions
In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.
Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.
Serve immediately with maple syrup of fruit preserves.
Cooking : Berries 'n' Cream Torte
Ingredients
1 cup butter (no substitutes), softened
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
4 1/2 teaspoons confectioners' sugar
4 1/2 teaspoons cornstarch
3 cups heavy whipping cream
4 cups sliced fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries
Directions
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture.
Line two baking sheets with parchment paper or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350 degrees F for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely.
Combine the sugar, confectioner's sugar and cornstarch. In a large mixing bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place one cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.
1 cup butter (no substitutes), softened
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
4 1/2 teaspoons confectioners' sugar
4 1/2 teaspoons cornstarch
3 cups heavy whipping cream
4 cups sliced fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries
Directions
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture.
Line two baking sheets with parchment paper or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350 degrees F for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely.
Combine the sugar, confectioner's sugar and cornstarch. In a large mixing bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place one cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.
Cooking : Apricot Curry Chicken
Ingredients
1/4 cup white wine vinegar
1/4 cup white sugar
3 1/2 cups fresh apricots, pitted and halved
1 (14 ounce) can coconut milk
1/2 cup chopped onion
1 teaspoon minced garlic
1 tablespoon cayenne pepper hot sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon ground cinnamon
1 teaspoon red curry paste (such as Thai Kitchen�)
1/2 (10 ounce) jar mild curry paste (such as Patak's�)
1/2 cup flaked coconut
4 skinless, boneless chicken breast halves
Directions
Combine the white wine vinegar, sugar, apricots, coconut milk, onion, garlic, hot pepper sauce, Worcestershire sauce, cinnamon, red curry paste, mild curry paste, and coconut into a saucepan over medium heat; bring to a boil, stirring constantly. Reduce heat to a simmer and cook until the onion is translucent and the apricots are soft, about 10 minutes.
Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth. Pour the blended sauce back into the saucepan, and bring to a simmer over medium-low heat. (You can also use a stick blender and puree the sauce right in the cooking pot.)
Stir the chicken meat into the simmering sauce and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
1/4 cup white wine vinegar
1/4 cup white sugar
3 1/2 cups fresh apricots, pitted and halved
1 (14 ounce) can coconut milk
1/2 cup chopped onion
1 teaspoon minced garlic
1 tablespoon cayenne pepper hot sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon ground cinnamon
1 teaspoon red curry paste (such as Thai Kitchen�)
1/2 (10 ounce) jar mild curry paste (such as Patak's�)
1/2 cup flaked coconut
4 skinless, boneless chicken breast halves
Directions
Combine the white wine vinegar, sugar, apricots, coconut milk, onion, garlic, hot pepper sauce, Worcestershire sauce, cinnamon, red curry paste, mild curry paste, and coconut into a saucepan over medium heat; bring to a boil, stirring constantly. Reduce heat to a simmer and cook until the onion is translucent and the apricots are soft, about 10 minutes.
Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth. Pour the blended sauce back into the saucepan, and bring to a simmer over medium-low heat. (You can also use a stick blender and puree the sauce right in the cooking pot.)
Stir the chicken meat into the simmering sauce and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
Cooking : Beans and Rice
Ingredients
1 1/2 cups uncooked long grain white rice
3 cups water
1 pound ground beef
1 medium onion, chopped
1 (14 ounce) can refried beans
1 (4.5 ounce) can chopped green chiles, drained
1/2 cup water
1 tablespoon prepared yellow mustard
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 1/2 tablespoons ground cumin
1 tablespoon seasoned salt
1/4 teaspoon salt
Directions
Bring the rice and 3 cups water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
Place the ground beef in a large skillet over medium heat, and cook until evenly brown. Drain grease. Mix in onion, refried beans, and green chiles. Stir in water, mustard, soy sauce, Worcestershire sauce, and hot sauce. Season with cumin, seasoned salt, and salt. Reduce heat to low, and cook 25 minutes, stirring often. Serve over rice.
1 1/2 cups uncooked long grain white rice
3 cups water
1 pound ground beef
1 medium onion, chopped
1 (14 ounce) can refried beans
1 (4.5 ounce) can chopped green chiles, drained
1/2 cup water
1 tablespoon prepared yellow mustard
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 1/2 tablespoons ground cumin
1 tablespoon seasoned salt
1/4 teaspoon salt
Directions
Bring the rice and 3 cups water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
Place the ground beef in a large skillet over medium heat, and cook until evenly brown. Drain grease. Mix in onion, refried beans, and green chiles. Stir in water, mustard, soy sauce, Worcestershire sauce, and hot sauce. Season with cumin, seasoned salt, and salt. Reduce heat to low, and cook 25 minutes, stirring often. Serve over rice.
Cooking : Apricot Upside-Down Cake
Ingredients
2 (15 ounce) cans apricot halves
1/4 cup butter or margarine
1/2 cup packed brown sugar
2 eggs, separated
2/3 cup sugar
2/3 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Directions
Drain apricots, reserving 3 tablespoons juice (discard remaining juice or save for another use); set aside. Place butter in a greased 9-in. square baking pan; place in a 350 degrees F oven for 3-4 minutes or until melted. Stir in the brown sugar. Arrange apricot halves, cut side up, in a single layer over sugar. In a mixing bowl, beat egg yolks on high for 4 minutes or until thick and lemon-colored. Gradually beat in sugar. Stir in reserved apricot juice. Combine flour, baking powder and salt; gradually add to egg yolk mixture. In another mixing bowl, beat egg whites until stiff. Fold into yolk mixture. Carefully spread over apricots. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center of cake comes out clean. Cool for 10 minutes before inverting onto a serving plate.
2 (15 ounce) cans apricot halves
1/4 cup butter or margarine
1/2 cup packed brown sugar
2 eggs, separated
2/3 cup sugar
2/3 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Directions
Drain apricots, reserving 3 tablespoons juice (discard remaining juice or save for another use); set aside. Place butter in a greased 9-in. square baking pan; place in a 350 degrees F oven for 3-4 minutes or until melted. Stir in the brown sugar. Arrange apricot halves, cut side up, in a single layer over sugar. In a mixing bowl, beat egg yolks on high for 4 minutes or until thick and lemon-colored. Gradually beat in sugar. Stir in reserved apricot juice. Combine flour, baking powder and salt; gradually add to egg yolk mixture. In another mixing bowl, beat egg whites until stiff. Fold into yolk mixture. Carefully spread over apricots. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center of cake comes out clean. Cool for 10 minutes before inverting onto a serving plate.
Cooking : Applesauce Bread
Ingredients
1/3 cup butter or margarine, softened
1 cup sugar
1 1/4 cups applesauce
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped walnuts
Directions
In a mixing bowl, cream butter and sugar. Add the egg and applesauce; mix well. Combine flour, baking soda, cinnamon, baking powder, salt, nutmeg and cloves; gradually add to the creamed mixture just until combined. Fold in raisins and nuts. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
1/3 cup butter or margarine, softened
1 cup sugar
1 1/4 cups applesauce
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped walnuts
Directions
In a mixing bowl, cream butter and sugar. Add the egg and applesauce; mix well. Combine flour, baking soda, cinnamon, baking powder, salt, nutmeg and cloves; gradually add to the creamed mixture just until combined. Fold in raisins and nuts. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Cooking : Bratwurst and Shrimp Boil
Ingredients
1 (19 ounce) package Bob Evans� Beer Brats
2 (12 ounce) bottles beer
8 cups water
3/4 cup crab boil seasoning (like Old Bay™)
1 onion, quartered
1 lemon, halved
2 pounds small red-skinned potatoes
5 ears sweet corn, broken in half
1 pound shrimp, peeled
Melted butter and lemon wedges
Directions
Preheat grill to medium heat. Grill brats just to brown, then cut into 2 pieces. In 10-quart pot, bring beer, water, seasoning, and onion to a boil. Add potato and bratwurst. Cover and cook 15 minutes. Add corn, cover and cook 3 minutes. Add shrimp, cover and cook 5 minutes or until shrimp is done, and sausage internal temperature is 160 degrees F. Serve all with melted butter and lemon wedges.
1 (19 ounce) package Bob Evans� Beer Brats
2 (12 ounce) bottles beer
8 cups water
3/4 cup crab boil seasoning (like Old Bay™)
1 onion, quartered
1 lemon, halved
2 pounds small red-skinned potatoes
5 ears sweet corn, broken in half
1 pound shrimp, peeled
Melted butter and lemon wedges
Directions
Preheat grill to medium heat. Grill brats just to brown, then cut into 2 pieces. In 10-quart pot, bring beer, water, seasoning, and onion to a boil. Add potato and bratwurst. Cover and cook 15 minutes. Add corn, cover and cook 3 minutes. Add shrimp, cover and cook 5 minutes or until shrimp is done, and sausage internal temperature is 160 degrees F. Serve all with melted butter and lemon wedges.
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 : Blueberry Upside-Down Cake
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.
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.
Cooking : Breaded Tomato Slices
Ingredients
1/2 cup seasoned bread crumbs
1 tablespoon finely chopped green onion
1 tablespoon grated Parmesan cheese
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 cup milk
4 medium tomatoes, cut into 1/2-inch slices
2 tablespoons olive or vegetable oil
1/3 cup shredded mozzarella cheese
Directions
In a shallow bowl, combine the bread crumbs, onion, Parmesan cheese, salt and Italian seasoning; mix well. Place milk in another bowl. Dip tomato slices in milk, then coat with crumb mixture. In a large skillet, heat oil. Fry tomato slices for 2 minutes on each side or until golden brown. Sprinkle with mozzarella cheese.
1/2 cup seasoned bread crumbs
1 tablespoon finely chopped green onion
1 tablespoon grated Parmesan cheese
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 cup milk
4 medium tomatoes, cut into 1/2-inch slices
2 tablespoons olive or vegetable oil
1/3 cup shredded mozzarella cheese
Directions
In a shallow bowl, combine the bread crumbs, onion, Parmesan cheese, salt and Italian seasoning; mix well. Place milk in another bowl. Dip tomato slices in milk, then coat with crumb mixture. In a large skillet, heat oil. Fry tomato slices for 2 minutes on each side or until golden brown. Sprinkle with mozzarella cheese.
Cooking : Broiled Grapefruit
Ingredients
4 grapefruit
1 tablespoon ground cinnamon
1 tablespoon white sugar
4 teaspoons butter
Directions
Preheat your oven's broiler.
Cut the grapefruits in half, and use a small serrated knife to cut out the sections in the halves. Spoon the sections and juice into a bowl, then scrape out all of the remaining thick skins and pulp. Spoon the sections from the bowl back into the halves. This is best done one half at a time.
Sprinkle sugar and cinnamon over the top of each grapefruit half, adjusting as you see fit. Dot with butter. Place the halves on a cookie sheet.
Broil for 3 to 5 minutes, until the butter is melted and sugar is starting to turn brown.
4 grapefruit
1 tablespoon ground cinnamon
1 tablespoon white sugar
4 teaspoons butter
Directions
Preheat your oven's broiler.
Cut the grapefruits in half, and use a small serrated knife to cut out the sections in the halves. Spoon the sections and juice into a bowl, then scrape out all of the remaining thick skins and pulp. Spoon the sections from the bowl back into the halves. This is best done one half at a time.
Sprinkle sugar and cinnamon over the top of each grapefruit half, adjusting as you see fit. Dot with butter. Place the halves on a cookie sheet.
Broil for 3 to 5 minutes, until the butter is melted and sugar is starting to turn brown.
Cooking : Blue Cheese and Dried Cranberry Tossed Salad
Ingredients
4 hearts of romaine lettuce, chopped
1/2 English cucumber, sliced
3/4 cup grape tomatoes, halved
1/2 cup chopped toasted pecans
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
3/4 cup balsamic vinaigrette
Directions
Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.
4 hearts of romaine lettuce, chopped
1/2 English cucumber, sliced
3/4 cup grape tomatoes, halved
1/2 cup chopped toasted pecans
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
3/4 cup balsamic vinaigrette
Directions
Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.
Cooking : Berry Vinegar
Ingredients
3 cups cider vinegar
1 cup raspberries
2 tablespoons white sugar
Directions
Combine vinegar, berries and sugar together in a medium glass mixing bowl. Mix gently and pour mixture into bottles. Cover tightly and store at room temperature.
3 cups cider vinegar
1 cup raspberries
2 tablespoons white sugar
Directions
Combine vinegar, berries and sugar together in a medium glass mixing bowl. Mix gently and pour mixture into bottles. Cover tightly and store at room temperature.
Cooking : Bertha's Blueberry Dumplings
Ingredients
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons lard
2/3 cup milk
2 cups water
1 cup white sugar
1 pint blueberries
Directions
In a medium bowl, mix flour, baking powder and salt. Rub in lard with fingers. Stir in milk to make a soft dough.
In a deep skillet, boil water. Reduce heat to a simmer and stir in sugar until dissolved. Stir in blueberries. Drop dough by rounded spoonfuls into simmering blueberry syrup. Cover and simmer 10 minutes. Serve.
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons lard
2/3 cup milk
2 cups water
1 cup white sugar
1 pint blueberries
Directions
In a medium bowl, mix flour, baking powder and salt. Rub in lard with fingers. Stir in milk to make a soft dough.
In a deep skillet, boil water. Reduce heat to a simmer and stir in sugar until dissolved. Stir in blueberries. Drop dough by rounded spoonfuls into simmering blueberry syrup. Cover and simmer 10 minutes. Serve.
Cooking : Banana Maple Nut Bread
Ingredients
2 cups whole wheat flour
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup pure maple syrup
4 eggs, separated
2 tablespoons milk
3 bananas, mashed
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large mixing bowl, combine flour and salt. Add oil, syrup and egg yolks; stir well. Add milk and mashed bananas; stir well. Add chopped nuts and stir.
Beat egg whites until stiff; fold into batter. Pour batter into prepared loaf pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.
2 cups whole wheat flour
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup pure maple syrup
4 eggs, separated
2 tablespoons milk
3 bananas, mashed
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large mixing bowl, combine flour and salt. Add oil, syrup and egg yolks; stir well. Add milk and mashed bananas; stir well. Add chopped nuts and stir.
Beat egg whites until stiff; fold into batter. Pour batter into prepared loaf pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.
Cooking : Austrian Jam Cookies
Ingredients
1/2 cup butter
1/2 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2/3 cup chopped almonds
1 cup raspberry jam
Directions
In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours.
Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets.
Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.
1/2 cup butter
1/2 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2/3 cup chopped almonds
1 cup raspberry jam
Directions
In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours.
Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets.
Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.
Cooking : Broadway Family Easter Egg Bake
Ingredients
1 tablespoon butter
1 cup sliced white onion
2 cups shredded Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
3/4 cup milk
1 teaspoon prepared yellow mustard
1/2 teaspoon seasoned salt
1/4 teaspoon dried dill weed
1/4 teaspoon freshly ground black pepper
6 slices dark caraway rye bread
2 tablespoons softened butter
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat, cover, and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold, and cut into 1/4-inch thick slices.
Preheat an oven to 350 degrees F (175 degrees C).
Melt 1 tablespoon of butter in a skillet over medium heat. Cook and stir the onion in the butter until the onion has softened and turned translucent, about 5 minutes. Spread the onion evenly into a 9x13-inch baking dish. Arrange sliced eggs over top, and sprinkle with the Swiss cheese. Whisk the condensed soup and milk together in a bowl until smooth. Season with mustard, seasoned salt, dill, and black pepper. Pour the mixture over the eggs. Butter the rye bread with 2 tablespoons of softened butter, and cut each slice into quarters. Place on top of the casserole, butter-side-up, overlapping if necessary.
Bake in the preheated oven until the bread is beginning to brown and the casserole is hot, 30 to 35 minutes.
1 tablespoon butter
1 cup sliced white onion
2 cups shredded Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
3/4 cup milk
1 teaspoon prepared yellow mustard
1/2 teaspoon seasoned salt
1/4 teaspoon dried dill weed
1/4 teaspoon freshly ground black pepper
6 slices dark caraway rye bread
2 tablespoons softened butter
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat, cover, and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold, and cut into 1/4-inch thick slices.
Preheat an oven to 350 degrees F (175 degrees C).
Melt 1 tablespoon of butter in a skillet over medium heat. Cook and stir the onion in the butter until the onion has softened and turned translucent, about 5 minutes. Spread the onion evenly into a 9x13-inch baking dish. Arrange sliced eggs over top, and sprinkle with the Swiss cheese. Whisk the condensed soup and milk together in a bowl until smooth. Season with mustard, seasoned salt, dill, and black pepper. Pour the mixture over the eggs. Butter the rye bread with 2 tablespoons of softened butter, and cut each slice into quarters. Place on top of the casserole, butter-side-up, overlapping if necessary.
Bake in the preheated oven until the bread is beginning to brown and the casserole is hot, 30 to 35 minutes.
Cooking : Aunt Dorothy's Marinated Carrot Salad
Ingredients
2 pounds carrots, peeled and sliced into rounds
1 (10.75 ounce) can condensed tomato soup
1 cup white sugar
1 cup vegetable oil
3/4 cup white vinegar
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon mustard powder
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 large onion, chopped
Directions
Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.
2 pounds carrots, peeled and sliced into rounds
1 (10.75 ounce) can condensed tomato soup
1 cup white sugar
1 cup vegetable oil
3/4 cup white vinegar
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon mustard powder
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 large onion, chopped
Directions
Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.
Cooking : Buttermilk Nut Bread
Ingredients
1 cup packed brown sugar
2 tablespoons shortening, melted
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup chopped nuts
Directions
In a mixing bowl, beat the egg. Gradually beat in brown sugar and shortening. Combine flour, baking powder, baking soda and salt; add to egg mixture alternately with buttermilk. Beat just until moistened. Stir in nuts. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
1 cup packed brown sugar
2 tablespoons shortening, melted
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup chopped nuts
Directions
In a mixing bowl, beat the egg. Gradually beat in brown sugar and shortening. Combine flour, baking powder, baking soda and salt; add to egg mixture alternately with buttermilk. Beat just until moistened. Stir in nuts. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
Cooking : Beanie Weenie Quesadilla Rolls
Ingredients
1/4 cup condensed bean with bacon soup
1 (8 inch) flour tortilla
1 turkey hot dog
1/4 cup shredded Cheddar cheese
Directions
Pour soup into a small microwave safe bowl. Wrap tortilla and hot dog with a clean, lightly moist cloth. Place soup, tortilla, and hot dog in microwave and cook on high approximately 30 seconds, or until tortilla is hot and pliable and the soup is hot.
Place hot dog and soup in center of tortilla; sprinkle with cheese and roll. Microwave for an additional 10 seconds to fully melt the cheese.
1/4 cup condensed bean with bacon soup
1 (8 inch) flour tortilla
1 turkey hot dog
1/4 cup shredded Cheddar cheese
Directions
Pour soup into a small microwave safe bowl. Wrap tortilla and hot dog with a clean, lightly moist cloth. Place soup, tortilla, and hot dog in microwave and cook on high approximately 30 seconds, or until tortilla is hot and pliable and the soup is hot.
Place hot dog and soup in center of tortilla; sprinkle with cheese and roll. Microwave for an additional 10 seconds to fully melt the cheese.
Cooking : Bacon Cheese Fries
Ingredients
1 (32 ounce) package frozen French fries
1 cup shredded Cheddar cheese
1/2 cup thinly sliced green onions
1/4 cup cooked crumbled bacon
Ranch salad dressing
Directions
Cook French fries according to package directions. Place fries on a broiler-safe dish or platter. Sprinkle with cheese, onions and bacon. Broil for 1-2 minutes or until cheese is melted. Serve with ranch dressing.
1 (32 ounce) package frozen French fries
1 cup shredded Cheddar cheese
1/2 cup thinly sliced green onions
1/4 cup cooked crumbled bacon
Ranch salad dressing
Directions
Cook French fries according to package directions. Place fries on a broiler-safe dish or platter. Sprinkle with cheese, onions and bacon. Broil for 1-2 minutes or until cheese is melted. Serve with ranch dressing.
Cooking : Beef Summer Sausage
Ingredients
5 pounds ground beef
4 tablespoons monosodium glutamate (MSG)
2 teaspoons cayenne pepper
2 teaspoons ground black pepper
3 teaspoons garlic powder
3 teaspoons brown sugar
2 1/2 teaspoons mustard powder
2 teaspoons whole black peppercorns
4 teaspoons liquid smoke flavoring
Directions
In a large bowl, combine the beef, meat tenderizer, cayenne pepper, ground black pepper, garlic powder, brown sugar, mustard powder and peppercorns and mix well. Pour the liquid smoke over the mixture, but do not mix. Cover and place in the refrigerator for at least 24 hours.
Preheat oven to 150 degrees F (65 degrees C).
Remove the beef mixture from refrigerator and mix well. Roll into 1 1/2x9 inch logs and place in a 9x13 inch baking dish.
Bake at 150 degrees F (65 degrees C) for 4 hours. Remove from oven and let cool.
5 pounds ground beef
4 tablespoons monosodium glutamate (MSG)
2 teaspoons cayenne pepper
2 teaspoons ground black pepper
3 teaspoons garlic powder
3 teaspoons brown sugar
2 1/2 teaspoons mustard powder
2 teaspoons whole black peppercorns
4 teaspoons liquid smoke flavoring
Directions
In a large bowl, combine the beef, meat tenderizer, cayenne pepper, ground black pepper, garlic powder, brown sugar, mustard powder and peppercorns and mix well. Pour the liquid smoke over the mixture, but do not mix. Cover and place in the refrigerator for at least 24 hours.
Preheat oven to 150 degrees F (65 degrees C).
Remove the beef mixture from refrigerator and mix well. Roll into 1 1/2x9 inch logs and place in a 9x13 inch baking dish.
Bake at 150 degrees F (65 degrees C) for 4 hours. Remove from oven and let cool.
Cooking : Black Tea Lemonade
Ingredients
5 cups water
1/2 cup white sugar
3 orange pekoe tea bags
1 (12 ounce) can frozen lemonade concentrate
5 cups water
Directions
Bring 5 cups of water and the sugar to a boil in a saucepan, then remove from the heat and add the tea bags. Allow tea to steep while you mix the lemonade concentrate and remaining water in a large pitcher. Pour the tea mixture into the lemonade, discarding tea bags. Stir and refrigerate until cold before serving.
5 cups water
1/2 cup white sugar
3 orange pekoe tea bags
1 (12 ounce) can frozen lemonade concentrate
5 cups water
Directions
Bring 5 cups of water and the sugar to a boil in a saucepan, then remove from the heat and add the tea bags. Allow tea to steep while you mix the lemonade concentrate and remaining water in a large pitcher. Pour the tea mixture into the lemonade, discarding tea bags. Stir and refrigerate until cold before serving.
Cooking : Beer Cheese Soup V
Ingredients
3/4 cup butter
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced onion
3/4 cup all-purpose flour
1/2 teaspoon ground dry mustard
1 (14.5 ounce) can chicken broth
5 ounces shredded Cheddar cheese
5 ounces shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
1 (12 fluid ounce) can or bottle beer
Directions
In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.
3/4 cup butter
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced onion
3/4 cup all-purpose flour
1/2 teaspoon ground dry mustard
1 (14.5 ounce) can chicken broth
5 ounces shredded Cheddar cheese
5 ounces shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
1 (12 fluid ounce) can or bottle beer
Directions
In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.
Cooking : Beefburger Parcels
Ingredients
1 pound ground beef
1 onion, finely chopped
1 clove garlic
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
salt and pepper to taste
1 tablespoon olive oil
1 onion, chopped
1/2 pound fresh mushrooms, finely chopped
1 (17.25 ounce) package frozen puff pastry
1 egg, beaten
1 cup red grape juice
1 cube beef bouillon
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch, mixed with equal parts water
Directions
Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine ground beef, 1 chopped onion, garlic, and 1 tablespoon olive oil. Season with Worcestershire sauce, Italian seasoning, salt, and pepper. Add egg, and mix well. Shape into 4 thick patties, not too large in diameter. Cook burgers on grill until brown.
Heat 1 tablespoon olive oil in a skillet over medium heat. Saute 1 chopped onion, and chopped mushrooms until brown and caramelized.
Cut puff pastry into 4 squares, and roll pieces large enough to wrap burgers. Divide mushroom mixture into the center of each pastry, then top with burgers. Wrap pastry around burgers, and seal edges. Place parcels seam side down on a baking sheet. Brush with beaten egg.
Bake in preheated oven for 25 to 30 minutes, or until pastry is puffed and golden brown. Serve with Red Grape Sauce.
Meanwhile, make Red Grape Sauce: In a saucepan over medium heat, combine grape juice, Worcestershire sauce, and bouillon. Mix the cornstarch with water, and stir into sauce. Bring slowly to a boil, stirring constantly, until thickened.
1 pound ground beef
1 onion, finely chopped
1 clove garlic
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
salt and pepper to taste
1 tablespoon olive oil
1 onion, chopped
1/2 pound fresh mushrooms, finely chopped
1 (17.25 ounce) package frozen puff pastry
1 egg, beaten
1 cup red grape juice
1 cube beef bouillon
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch, mixed with equal parts water
Directions
Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine ground beef, 1 chopped onion, garlic, and 1 tablespoon olive oil. Season with Worcestershire sauce, Italian seasoning, salt, and pepper. Add egg, and mix well. Shape into 4 thick patties, not too large in diameter. Cook burgers on grill until brown.
Heat 1 tablespoon olive oil in a skillet over medium heat. Saute 1 chopped onion, and chopped mushrooms until brown and caramelized.
Cut puff pastry into 4 squares, and roll pieces large enough to wrap burgers. Divide mushroom mixture into the center of each pastry, then top with burgers. Wrap pastry around burgers, and seal edges. Place parcels seam side down on a baking sheet. Brush with beaten egg.
Bake in preheated oven for 25 to 30 minutes, or until pastry is puffed and golden brown. Serve with Red Grape Sauce.
Meanwhile, make Red Grape Sauce: In a saucepan over medium heat, combine grape juice, Worcestershire sauce, and bouillon. Mix the cornstarch with water, and stir into sauce. Bring slowly to a boil, stirring constantly, until thickened.
Cooking : Apricot Cookie Frosting
Ingredients
1 cup confectioners' sugar
1 tablespoon butter
1/2 cup apricot preserves
3/4 cup pecan halves
Directions
Mix together sugar, butter or margarine and apricot preserves until well blended.
1 cup confectioners' sugar
1 tablespoon butter
1/2 cup apricot preserves
3/4 cup pecan halves
Directions
Mix together sugar, butter or margarine and apricot preserves until well blended.
Cooking : Brazilian-Syle Turkey with Ham
Ingredients
1 (12 pound) turkey
4 1/2 teaspoons salt
2 teaspoons pepper
3 garlic cloves, minced
1 1/2 cups white vinegar
1 cup olive oil
4 medium tomatoes, seeded and chopped
4 medium green peppers, seeded and chopped
1/2 cup minced fresh parsley
2 pounds thinly sliced smoked ham
Directions
Remove giblets from turkey and discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Place in a roasting pan. Combine the salt, pepper and garlic; rub over turkey.
In a bowl, combine the vinegar, oil, tomatoes, peppers and parsley. Pour over turkey and into cavity. Squeeze out as much air as possible from bag; seal and turn to coat. Refrigerate for 12-24 hours, turning several times.
Drain and discard marinade. Skewer turkey openings; tie drumsticks together. Prepare grill for indirect heat, using a drip pan. Coat grill rack with nonstick cooking spray before starting the grill.
Grill turkey, covered, over indirect medium heat for 2 to 2-1/2 hours or until a meat thermometer reads 180 degrees F, tenting turkey with foil after about 1 hour. Let stand for 20 minutes before slicing. Meanwhile, warm the ham. Layer turkey and ham slices on a serving platter.
1 (12 pound) turkey
4 1/2 teaspoons salt
2 teaspoons pepper
3 garlic cloves, minced
1 1/2 cups white vinegar
1 cup olive oil
4 medium tomatoes, seeded and chopped
4 medium green peppers, seeded and chopped
1/2 cup minced fresh parsley
2 pounds thinly sliced smoked ham
Directions
Remove giblets from turkey and discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Place in a roasting pan. Combine the salt, pepper and garlic; rub over turkey.
In a bowl, combine the vinegar, oil, tomatoes, peppers and parsley. Pour over turkey and into cavity. Squeeze out as much air as possible from bag; seal and turn to coat. Refrigerate for 12-24 hours, turning several times.
Drain and discard marinade. Skewer turkey openings; tie drumsticks together. Prepare grill for indirect heat, using a drip pan. Coat grill rack with nonstick cooking spray before starting the grill.
Grill turkey, covered, over indirect medium heat for 2 to 2-1/2 hours or until a meat thermometer reads 180 degrees F, tenting turkey with foil after about 1 hour. Let stand for 20 minutes before slicing. Meanwhile, warm the ham. Layer turkey and ham slices on a serving platter.
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