Ingredients
1 tablespoon vegetable oil
1 pound ground turkey
1 large onion, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 3/4 cups Swanson� Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 cup Pace� Chunky Salsa
1 tablespoon sugar
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
Directions
Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until turkey is well browned, stirring frequently to break up meat.
Stir the broth, salsa, sugar, beans and corn into the saucepan. Heat to a boil. Reduce the heat to low.
Cover and cook for 30 minutes. Stir the chili occasionally while cooking.
Friday, July 22, 2011
Cooking : Blackberry Jam Cake I
Ingredients
1/4 cup butter
1 cup white sugar
2 egg yolks
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup blackberry preserves
1 cup sifted confectioners' sugar
2 tablespoons milk
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
Directions
Combine flour, baking powder, salt, cocoa, cinnamon, and allspice.
Dissolve soda in buttermilk, stirring well.
Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in blackberry jam. Pour batter into a greased and floured 10 inch bundt pan.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool complete.
Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake
1/4 cup butter
1 cup white sugar
2 egg yolks
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup blackberry preserves
1 cup sifted confectioners' sugar
2 tablespoons milk
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
Directions
Combine flour, baking powder, salt, cocoa, cinnamon, and allspice.
Dissolve soda in buttermilk, stirring well.
Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in blackberry jam. Pour batter into a greased and floured 10 inch bundt pan.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool complete.
Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake
Cooking : Asian Chicken Noodle Salad
Ingredients
1 (3 ounce) package ramen noodle pasta, crushed
2 tablespoons butter, melted
1/2 cup sunflower seeds
1/2 cup pine nuts
3 cups shredded bok choy
5 green onions, thinly sliced
1 cup diced, cooked chicken breast meat
1 (5 ounce) can water chestnuts, drained
12 pods snow peas
1/2 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/4 cup white sugar
1 tablespoon lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.
1 (3 ounce) package ramen noodle pasta, crushed
2 tablespoons butter, melted
1/2 cup sunflower seeds
1/2 cup pine nuts
3 cups shredded bok choy
5 green onions, thinly sliced
1 cup diced, cooked chicken breast meat
1 (5 ounce) can water chestnuts, drained
12 pods snow peas
1/2 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/4 cup white sugar
1 tablespoon lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.
Cooking : Beer Beef Stew
Ingredients
1/4 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 teaspoons pepper
1 pound cubed beef stew meat
3 tablespoons vegetable oil
1 quart beef broth
1 pint beer
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 cup peeled and cubed potatoes
1 (10 ounce) package frozen mixed vegetables
1 cup chopped cabbage
Directions
In a bowl, mix the flour, salt, and pepper. Toss the beef in the mixture to coat.
Heat the oil in a large pot over medium heat, and brown the beef on all sides. Pour in the broth, beer, tomato sauce, and tomato paste. Stir in the potatoes, mixed vegetables, and cabbage. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
1/4 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 teaspoons pepper
1 pound cubed beef stew meat
3 tablespoons vegetable oil
1 quart beef broth
1 pint beer
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 cup peeled and cubed potatoes
1 (10 ounce) package frozen mixed vegetables
1 cup chopped cabbage
Directions
In a bowl, mix the flour, salt, and pepper. Toss the beef in the mixture to coat.
Heat the oil in a large pot over medium heat, and brown the beef on all sides. Pour in the broth, beer, tomato sauce, and tomato paste. Stir in the potatoes, mixed vegetables, and cabbage. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
Cooking : Alan's Pie Crust
Ingredients
2 cups all-purpose flour
1 teaspoon salt
1/3 cup butter
1/4 cup lard
1/3 cup water
Directions
Mix the flour and the salt in a large bowl. Add the butter or margarine and lard; mix with hands until crumb like texture is achieved. Mix in the water. Pat into a ball, and wrap in wax paper. Refrigerate for at least two hours.
2 cups all-purpose flour
1 teaspoon salt
1/3 cup butter
1/4 cup lard
1/3 cup water
Directions
Mix the flour and the salt in a large bowl. Add the butter or margarine and lard; mix with hands until crumb like texture is achieved. Mix in the water. Pat into a ball, and wrap in wax paper. Refrigerate for at least two hours.
Cooking : Black Bean and Corn Salad
Ingredients
1 (15 ounce) can black beans, rinsed and drained
4 ounces Monterey Jack cheese, cut into 1/4-inch cubes
1 (8.75 ounce) can whole kernel corn, drained
1/4 cup sliced green onions with tops
3/4 cup thinly sliced celery
1 small sweet red pepper, diced
3/4 cup picante sauce
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1 garlic clove, minced
Directions
Combine all ingredients in a large bowl; mix well. Cover and chill several hours or overnight.
1 (15 ounce) can black beans, rinsed and drained
4 ounces Monterey Jack cheese, cut into 1/4-inch cubes
1 (8.75 ounce) can whole kernel corn, drained
1/4 cup sliced green onions with tops
3/4 cup thinly sliced celery
1 small sweet red pepper, diced
3/4 cup picante sauce
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1 garlic clove, minced
Directions
Combine all ingredients in a large bowl; mix well. Cover and chill several hours or overnight.
Cooking : Asparagus-Stuffed Potatoes
Ingredients
4 medium baking potatoes
1 tablespoon milk
1/2 cup sour cream
1 teaspoon onion salt
1/8 teaspoon pepper
1 pound fresh asparagus, cut into 1-inch pieces and cooked
1 cup shredded Cheddar cheese
2 bacon strips, cooked and crumbled
Directions
Bake potatoes at 400 degrees F for about 1 hour or until done. Cut a thin slice off the top of each potato and discard. Carefully scoop out pulp while leaving shell intact. In a mixing bowl, mash pulp with milk, sour cream, onion salt and pepper until smooth. Fold in asparagus. Stuff shells; place in an ungreased shallow baking dish. Sprinkle with cheese and bacon. Return to the oven for 20-25 minutes or until heated through.
4 medium baking potatoes
1 tablespoon milk
1/2 cup sour cream
1 teaspoon onion salt
1/8 teaspoon pepper
1 pound fresh asparagus, cut into 1-inch pieces and cooked
1 cup shredded Cheddar cheese
2 bacon strips, cooked and crumbled
Directions
Bake potatoes at 400 degrees F for about 1 hour or until done. Cut a thin slice off the top of each potato and discard. Carefully scoop out pulp while leaving shell intact. In a mixing bowl, mash pulp with milk, sour cream, onion salt and pepper until smooth. Fold in asparagus. Stuff shells; place in an ungreased shallow baking dish. Sprinkle with cheese and bacon. Return to the oven for 20-25 minutes or until heated through.
Cooking : Blonde Brownies III
Ingredients
2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
2 1/2 cups packed brown sugar
1 cup chopped walnuts
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 15 x 10 x 1 inch baking pan.
Sift flour, baking powder and salt together, and set aside. Using a large pan, melt the butter and stir in the brown sugar. Let this cool for about 10 minutes and then add the eggs one at a time. Be sure to beat well after adding each egg. Add the flour mixture, the nuts and the chocolate chips and blend well. Spread in the greased pan.
Bake 25 to 30 minutes in the preheated oven or until the edges begin to pull away from the sides. Cut into small squares when cool.
2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
2 1/2 cups packed brown sugar
1 cup chopped walnuts
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 15 x 10 x 1 inch baking pan.
Sift flour, baking powder and salt together, and set aside. Using a large pan, melt the butter and stir in the brown sugar. Let this cool for about 10 minutes and then add the eggs one at a time. Be sure to beat well after adding each egg. Add the flour mixture, the nuts and the chocolate chips and blend well. Spread in the greased pan.
Bake 25 to 30 minutes in the preheated oven or until the edges begin to pull away from the sides. Cut into small squares when cool.
Cooking : Beer Batter Waffles
Ingredients
2 cups self-rising flour
1 (12 fluid ounce) can or bottle beer
1/2 cup unsalted butter, melted
1/4 cup milk
2 eggs, separated
1 tablespoon honey
1 teaspoon vanilla extract
Directions
Preheat a waffle iron according to manufacturer's instructions. Combine flour, beer, butter, milk, egg yolks, honey, and vanilla in a large bowl; stir until the mixture is smooth. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into batter.
Spray preheated waffle iron with non-stick cooking spray. Ladle the batter into waffle iron. Cook the waffles until golden and crisp. Serve immediately.
2 cups self-rising flour
1 (12 fluid ounce) can or bottle beer
1/2 cup unsalted butter, melted
1/4 cup milk
2 eggs, separated
1 tablespoon honey
1 teaspoon vanilla extract
Directions
Preheat a waffle iron according to manufacturer's instructions. Combine flour, beer, butter, milk, egg yolks, honey, and vanilla in a large bowl; stir until the mixture is smooth. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into batter.
Spray preheated waffle iron with non-stick cooking spray. Ladle the batter into waffle iron. Cook the waffles until golden and crisp. Serve immediately.
Cooking : Asian Grilled Chicken
Ingredients
1 3/4 cups Swanson� Chicken Broth
2 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon sugar
1 teaspoon garlic powder
1/8 teaspoon crushed red pepper
4 skinless, boneless chicken breasts
Directions
Mix broth, soy, vinegar, sugar, garlic powder and red pepper in shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 1 hour. Remove chicken from marinade.
Grill or broil chicken 15 minutes or until done, turning and brushing often with marinade.
Heat remaining marinade to a boil and serve with chicken.
1 3/4 cups Swanson� Chicken Broth
2 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon sugar
1 teaspoon garlic powder
1/8 teaspoon crushed red pepper
4 skinless, boneless chicken breasts
Directions
Mix broth, soy, vinegar, sugar, garlic powder and red pepper in shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 1 hour. Remove chicken from marinade.
Grill or broil chicken 15 minutes or until done, turning and brushing often with marinade.
Heat remaining marinade to a boil and serve with chicken.
Cooking : Barbecue BLT Chicken Salad
Ingredients
1/4 cup reduced-fat mayonnaise
1/4 cup barbecue sauce
1 tablespoon lemon juice
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups chopped cooked chicken breast
2 medium tomatoes, chopped
1 celery rib, sliced
5 cups torn salad greens
4 bacon strips, cooked and crumbled
Directions
In a small bowl, combine the mayonnaise, barbecue sauce, lemon juice, pepper and salt. Cover and refrigerate for at least 1 hour. Just before serving, combine the chicken, tomatoes and celery; stir in dressing. Serve over salad greens; sprinkle with bacon.
1/4 cup reduced-fat mayonnaise
1/4 cup barbecue sauce
1 tablespoon lemon juice
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups chopped cooked chicken breast
2 medium tomatoes, chopped
1 celery rib, sliced
5 cups torn salad greens
4 bacon strips, cooked and crumbled
Directions
In a small bowl, combine the mayonnaise, barbecue sauce, lemon juice, pepper and salt. Cover and refrigerate for at least 1 hour. Just before serving, combine the chicken, tomatoes and celery; stir in dressing. Serve over salad greens; sprinkle with bacon.
Cooking : Baked Potato Soup I
Ingredients
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
Cooking : Aunt Dee Dee's Apple Coffee Cake
Ingredients
1 (21 ounce) can apple pie filling
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 cup white sugar
1 1/2 cups milk
1/2 cup butter, softened
3 teaspoons baking powder
1 teaspoon salt
1/4 cup packed brown sugar
1/4 cup chopped walnuts
2 tablespoons butter, melted
3/4 cup confectioners' sugar
1 tablespoon butter, melted
3/4 teaspoon vanilla extract
2 1/2 teaspoons hot water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 pan.
Mix pie filling and cinnamon, set aside.
Beat flour, white sugar, milk, 1/2 cup softened butter, baking powder, salt and eggs in mixing bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes.
Pour half of the batter into prepared pan. Spoon half of the pie filling over the batter. Spread remaining cake batter over pie filling, and top with the remaining half of the pie filling.
Mix brown sugar and nuts together and sprinkle over top of cake. Drizzle with 2 tablespoons melted butter.
Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes. Allow cake to cool 20 minutes.
Combine confectioners sugar, 1 tablespoon butter, 3/4 teaspoon vanilla, 2 to 3 teaspoons hot water. Beat until smooth. Drizzle over cake.
1 (21 ounce) can apple pie filling
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 cup white sugar
1 1/2 cups milk
1/2 cup butter, softened
3 teaspoons baking powder
1 teaspoon salt
1/4 cup packed brown sugar
1/4 cup chopped walnuts
2 tablespoons butter, melted
3/4 cup confectioners' sugar
1 tablespoon butter, melted
3/4 teaspoon vanilla extract
2 1/2 teaspoons hot water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 pan.
Mix pie filling and cinnamon, set aside.
Beat flour, white sugar, milk, 1/2 cup softened butter, baking powder, salt and eggs in mixing bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes.
Pour half of the batter into prepared pan. Spoon half of the pie filling over the batter. Spread remaining cake batter over pie filling, and top with the remaining half of the pie filling.
Mix brown sugar and nuts together and sprinkle over top of cake. Drizzle with 2 tablespoons melted butter.
Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes. Allow cake to cool 20 minutes.
Combine confectioners sugar, 1 tablespoon butter, 3/4 teaspoon vanilla, 2 to 3 teaspoons hot water. Beat until smooth. Drizzle over cake.
Cooking : Breakfast Buns
Ingredients
2 cups all-purpose flour
3/4 cup sugar, divided
1 tablespoon baking powder
3 tablespoons butter or margarine
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup milk
1 cup raisins
1/2 teaspoon ground cinnamon
Directions
In a mixing bowl, stir together flour, 1/2 cup sugar and baking powder; cut in butter. Combine eggs, vanilla and milk; add to dry ingredients and stir just until moistened. Add raisins. Drop by tablespoonfuls onto greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over buns. Bake at 325 degrees F for 20-25 minutes or until light golden brown. Serve warm.
2 cups all-purpose flour
3/4 cup sugar, divided
1 tablespoon baking powder
3 tablespoons butter or margarine
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup milk
1 cup raisins
1/2 teaspoon ground cinnamon
Directions
In a mixing bowl, stir together flour, 1/2 cup sugar and baking powder; cut in butter. Combine eggs, vanilla and milk; add to dry ingredients and stir just until moistened. Add raisins. Drop by tablespoonfuls onto greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over buns. Bake at 325 degrees F for 20-25 minutes or until light golden brown. Serve warm.
Cooking : Boyfriend Bait Beef Stroganoff
Ingredients
1 1/2 pounds beef tenderloin, well trimmed, meat cut bite-sized pieces (about 1-inch square)
4 tablespoons butter
1/2 cup finely chopped shallots
2 1/2 cups sliced mushrooms
2 cups canned beef broth
3 teaspoons cornstarch
1 cup sour cream
2 teaspoons Dijon mustard
Directions
Over medium high heat, gently cook beef tenderloin in 2 tablespoons of butter for about 2 minutes, until just seared on all sides. You will still be able to see red. Remove from pan and set aside in a rimmed dish or baking sheet so that you collect the juices.
Return the pan to medium-high heat and cook the shallots and mushrooms in remaining butter until soft and wilted, about 5 minutes. Mix cornstarch into cold beef broth, whisk to blend. Pour into pan, and stir together with shallots and mushrooms until thickened, two or three minutes.
Add sour cream and mustard, stir to blend. Add beef and juices from dish; stir over medium just till warmed through. Salt to taste.
1 1/2 pounds beef tenderloin, well trimmed, meat cut bite-sized pieces (about 1-inch square)
4 tablespoons butter
1/2 cup finely chopped shallots
2 1/2 cups sliced mushrooms
2 cups canned beef broth
3 teaspoons cornstarch
1 cup sour cream
2 teaspoons Dijon mustard
Directions
Over medium high heat, gently cook beef tenderloin in 2 tablespoons of butter for about 2 minutes, until just seared on all sides. You will still be able to see red. Remove from pan and set aside in a rimmed dish or baking sheet so that you collect the juices.
Return the pan to medium-high heat and cook the shallots and mushrooms in remaining butter until soft and wilted, about 5 minutes. Mix cornstarch into cold beef broth, whisk to blend. Pour into pan, and stir together with shallots and mushrooms until thickened, two or three minutes.
Add sour cream and mustard, stir to blend. Add beef and juices from dish; stir over medium just till warmed through. Salt to taste.
Cooking : Apple Cinnamon Oatmeal Bread
Ingredients
1/4 cup butter, softened
1 cup white sugar
1 cup chunky applesauce
1 1/2 teaspoons ground cinnamon
2 packets instant apple cinnamon oatmeal (single serving size)
1 teaspoon baking soda
1 1/2 cups all-purpose flour
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and one packet oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Pour batter into prepared pan and sprinkle with remaining packet of oatmeal.
Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
1/4 cup butter, softened
1 cup white sugar
1 cup chunky applesauce
1 1/2 teaspoons ground cinnamon
2 packets instant apple cinnamon oatmeal (single serving size)
1 teaspoon baking soda
1 1/2 cups all-purpose flour
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and one packet oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Pour batter into prepared pan and sprinkle with remaining packet of oatmeal.
Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Cooking : Apple Raisin French Toast Strata
Ingredients
1 (1 pound) loaf cinnamon raisin bread, cubed
1 (8 ounce) package cream cheese, diced
1 cup diced peeled apples
2 1/2 cups half-and-half cream
6 tablespoons butter, melted
1/4 cup maple syrup
Directions
Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.
In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.
Preheat oven to 325 degrees F (165 degrees C).
Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.
1 (1 pound) loaf cinnamon raisin bread, cubed
1 (8 ounce) package cream cheese, diced
1 cup diced peeled apples
2 1/2 cups half-and-half cream
6 tablespoons butter, melted
1/4 cup maple syrup
Directions
Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.
In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.
Preheat oven to 325 degrees F (165 degrees C).
Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.
Cooking : Becca's Chicken-Fried Pork Chops
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground paprika
1/2 teaspoon garlic powder
1/2 cup milk
1/2 (16 ounce) package saltine crackers, crushed
1/2 cup dry potato flakes
1/2 cup all-purpose flour
4 (3/4 inch) thick pork chops
salt and pepper to taste
1 1/2 cups vegetable oil for frying
Directions
In a shallow bowl, mix 1 1/2 cup of flour, paprika, and garlic powder. In a second shallow bowl, whisk together the eggs and milk until thoroughly blended. In a third bowl, combine the crushed cracker crumbs, potato flakes, and 1/2 cup of flour.
With a fork, prick the pork chops thoroughly to tenderize the meat. Season the chops with salt and pepper.
Gently press the pork chops into the flour to coat, and shake off the excess flour. Dip into the beaten egg mixture, then press each chop into the cracker crumb mixture. Gently toss between your hands so any crumbs that haven't stuck can fall away
Heat the oil in a large, deep skillet over medium heat, and gently place the pork chops into the hot oil. Fry the chops until the meat is no longer pink in the center and the crust is crisp and golden brown, about 5 minutes per side. Remove the chops from the pan, and drain the excess oil on paper towels.
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground paprika
1/2 teaspoon garlic powder
1/2 cup milk
1/2 (16 ounce) package saltine crackers, crushed
1/2 cup dry potato flakes
1/2 cup all-purpose flour
4 (3/4 inch) thick pork chops
salt and pepper to taste
1 1/2 cups vegetable oil for frying
Directions
In a shallow bowl, mix 1 1/2 cup of flour, paprika, and garlic powder. In a second shallow bowl, whisk together the eggs and milk until thoroughly blended. In a third bowl, combine the crushed cracker crumbs, potato flakes, and 1/2 cup of flour.
With a fork, prick the pork chops thoroughly to tenderize the meat. Season the chops with salt and pepper.
Gently press the pork chops into the flour to coat, and shake off the excess flour. Dip into the beaten egg mixture, then press each chop into the cracker crumb mixture. Gently toss between your hands so any crumbs that haven't stuck can fall away
Heat the oil in a large, deep skillet over medium heat, and gently place the pork chops into the hot oil. Fry the chops until the meat is no longer pink in the center and the crust is crisp and golden brown, about 5 minutes per side. Remove the chops from the pan, and drain the excess oil on paper towels.
Cooking : Awesome Turkey Giblet Stock
Ingredients
1 neck, giblets, and liver from a turkey
6 cups water
1 stalk celery, sliced
1 carrot, sliced
1 onion, quartered
2 tangerines, zested
1 teaspoon whole black peppercorns
Directions
In a large saucepan, combine the neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, tangerine rind, bay leaf and peppercorns. Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes.
Strain the stock through a fine sieve into a bowl. Reserve the liver for Awesome Sausage, Apple & Dried Cranberry Stuffing. Reserve the neck and remaining giblets for the gravy. There should be about 3 cups of stock. If there is more, simmer the stock until it is reduced to about 3 cups; if there is less, add enough water to measure about 3 cups.
1 neck, giblets, and liver from a turkey
6 cups water
1 stalk celery, sliced
1 carrot, sliced
1 onion, quartered
2 tangerines, zested
1 teaspoon whole black peppercorns
Directions
In a large saucepan, combine the neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, tangerine rind, bay leaf and peppercorns. Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes.
Strain the stock through a fine sieve into a bowl. Reserve the liver for Awesome Sausage, Apple & Dried Cranberry Stuffing. Reserve the neck and remaining giblets for the gravy. There should be about 3 cups of stock. If there is more, simmer the stock until it is reduced to about 3 cups; if there is less, add enough water to measure about 3 cups.
Cooking : Broccoli Chicken Potato Parmesan
Ingredients
2 tablespoons vegetable oil
1 pound small red potatoes, sliced 1/4-inch thick
1 (10.75 ounce) can Campbell's� Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
1/2 cup milk
1/4 teaspoon garlic powder
2 cups fresh or frozen broccoli flowerets
1 (10 ounce) package refrigerated cooked chicken breast strips
1/4 cup grated Parmesan cheese
Directions
Heat the oil in a 10-inch skillet over medium heat. Add the potatoes. Cover and cook for 10 minutes, stirring occasionally.
Stir the soup, milk, garlic powder, broccoli and chicken into the skillet. Sprinkle with the cheese. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are fork-tender.
2 tablespoons vegetable oil
1 pound small red potatoes, sliced 1/4-inch thick
1 (10.75 ounce) can Campbell's� Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
1/2 cup milk
1/4 teaspoon garlic powder
2 cups fresh or frozen broccoli flowerets
1 (10 ounce) package refrigerated cooked chicken breast strips
1/4 cup grated Parmesan cheese
Directions
Heat the oil in a 10-inch skillet over medium heat. Add the potatoes. Cover and cook for 10 minutes, stirring occasionally.
Stir the soup, milk, garlic powder, broccoli and chicken into the skillet. Sprinkle with the cheese. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are fork-tender.
Cooking : Amelia's Tuna Macaroni Salad
Ingredients
1 (12 ounce) package elbow macaroni
1 (6 ounce) can tuna, drained
2 stalks celery, chopped
2 tablespoons chopped sweet onion
1 (10 ounce) can baby peas, drained
1 cup mayonnaise
2 tablespoons sweet pickle relish
salt and pepper to taste
3 hard-cooked eggs, quartered
1 pinch paprika, for garnish
Directions
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain and rinse under cold running water.
In a large bowl, stir together the macaroni, tuna, celery, onion and peas. Mix in the mayonnaise, relish, salt and pepper. Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving.
1 (12 ounce) package elbow macaroni
1 (6 ounce) can tuna, drained
2 stalks celery, chopped
2 tablespoons chopped sweet onion
1 (10 ounce) can baby peas, drained
1 cup mayonnaise
2 tablespoons sweet pickle relish
salt and pepper to taste
3 hard-cooked eggs, quartered
1 pinch paprika, for garnish
Directions
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain and rinse under cold running water.
In a large bowl, stir together the macaroni, tuna, celery, onion and peas. Mix in the mayonnaise, relish, salt and pepper. Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving.
Cooking : Bacon Cheeseburger Upside Down Pizza
Ingredients
8 slices bacon
1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
1 1/2 cups pizza sauce
3 roma (plum) tomatoes, chopped
4 ounces shredded Cheddar cheese
1 tablespoon vegetable oil
1 cup all-purpose flour
1/4 teaspoon salt
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain. Crumble and set aside 2 slices. Crumble remaining 6 slices.
Preheat oven to 400 degrees F (200 degrees C).
In a large saucepan over medium-high heat, saute the beef, onion and bell pepper until beef is browned. Drain, and stir in the 6 slices crumbled bacon and pizza sauce. Spoon mixture into an ungreased 9x13 inch pan. Sprinkle with tomatoes and top with the cheese.
In a medium bowl, beat the eggs slightly. Mix in milk and oil, then add the flour and salt. Beat for 2 minutes at medium speed. Pour evenly over the meat mixture. Sprinkle with the remaining bacon.
Bake in preheated oven for 20 to 30 minutes, or until topping is lightly puffed and deep, golden brown.
8 slices bacon
1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
1 1/2 cups pizza sauce
3 roma (plum) tomatoes, chopped
4 ounces shredded Cheddar cheese
1 tablespoon vegetable oil
1 cup all-purpose flour
1/4 teaspoon salt
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain. Crumble and set aside 2 slices. Crumble remaining 6 slices.
Preheat oven to 400 degrees F (200 degrees C).
In a large saucepan over medium-high heat, saute the beef, onion and bell pepper until beef is browned. Drain, and stir in the 6 slices crumbled bacon and pizza sauce. Spoon mixture into an ungreased 9x13 inch pan. Sprinkle with tomatoes and top with the cheese.
In a medium bowl, beat the eggs slightly. Mix in milk and oil, then add the flour and salt. Beat for 2 minutes at medium speed. Pour evenly over the meat mixture. Sprinkle with the remaining bacon.
Bake in preheated oven for 20 to 30 minutes, or until topping is lightly puffed and deep, golden brown.
Cooking : Bajadera (Bah-Ya-Deh-Ra)
Ingredients
1 cup water
2 1/4 cups white sugar
1/2 cup unsalted butter
1 pound animal cracker cookies (tea biscuits), crushed
2 tablespoons cocoa powder
6 ounces dark chocolate, melted
Directions
Place the water, sugar, and butter in a saucepan; bring to a boil. Cook and stir until the sugar and butter dissolve, about 10 minutes. Pour into a mixing bowl and cool to room temperature.
Stir the crushed animal crackers into the sugar mixture until evenly moistened; spread half the mixture into an 8x8-inch baking dish. Stir the cocoa powder into the remaining animal cracker mixture until smooth; spread into the baking dish over the lighter-colored layer. Spread the melted chocolate evenly over the bajadera.
Refrigerate overnight; cut into 16 pieces to serve.
1 cup water
2 1/4 cups white sugar
1/2 cup unsalted butter
1 pound animal cracker cookies (tea biscuits), crushed
2 tablespoons cocoa powder
6 ounces dark chocolate, melted
Directions
Place the water, sugar, and butter in a saucepan; bring to a boil. Cook and stir until the sugar and butter dissolve, about 10 minutes. Pour into a mixing bowl and cool to room temperature.
Stir the crushed animal crackers into the sugar mixture until evenly moistened; spread half the mixture into an 8x8-inch baking dish. Stir the cocoa powder into the remaining animal cracker mixture until smooth; spread into the baking dish over the lighter-colored layer. Spread the melted chocolate evenly over the bajadera.
Refrigerate overnight; cut into 16 pieces to serve.
Cooking : All-Around Spice Rub
Ingredients
3/4 cup paprika
1/4 cup fresh-ground pepper blend
1/4 cup dark brown sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon sea salt
2 teaspoons cayenne pepper
Directions
Stir the paprika, pepper, brown sugar, chili powder, onion powder, sea salt, and cayenne pepper together in a container with a lid. Store in a cool, dark place between uses.
3/4 cup paprika
1/4 cup fresh-ground pepper blend
1/4 cup dark brown sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon sea salt
2 teaspoons cayenne pepper
Directions
Stir the paprika, pepper, brown sugar, chili powder, onion powder, sea salt, and cayenne pepper together in a container with a lid. Store in a cool, dark place between uses.
Cooking : Beef Spinach Hot Dish
Ingredients
1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 (4 ounce) can mushroom stems and pieces, drained
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon pepper
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 cup sour cream
2 cups shredded mozzarella cheese, divided
Directions
In a large skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, salt, oregano and pepper. Add the spinach, soup and sour cream. Stir in half of the mozzarella cheese.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 15 minutes. Sprinkle with the remaining cheese; bake 5 minutes longer or until cheese is melted.
1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 (4 ounce) can mushroom stems and pieces, drained
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon pepper
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 cup sour cream
2 cups shredded mozzarella cheese, divided
Directions
In a large skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, salt, oregano and pepper. Add the spinach, soup and sour cream. Stir in half of the mozzarella cheese.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 15 minutes. Sprinkle with the remaining cheese; bake 5 minutes longer or until cheese is melted.
Cooking : Artichokes and Green Beans
Ingredients
1 1/4 pounds fresh green beans, trimmed
1/2 cup soft bread crumbs
2 tablespoons olive oil, divided
2/3 cup finely chopped onion
1 garlic clove, minced
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and quartered
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese
Directions
Place beans in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 6-8 minutes or until crisp-tender. Remove from the heat and set aside.
In a nonstick skillet, toast bread crumbs over medium heat in 1 tablespoon oil; set aside. In the same skillet, saute onion and garlic in remaining oil until tender. Add the artichokes, salt, pepper and reserved beans. Cook and stir over low heat until heated through. Before serving, sprinkle with cheese and toasted bread crumbs.
1 1/4 pounds fresh green beans, trimmed
1/2 cup soft bread crumbs
2 tablespoons olive oil, divided
2/3 cup finely chopped onion
1 garlic clove, minced
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and quartered
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese
Directions
Place beans in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 6-8 minutes or until crisp-tender. Remove from the heat and set aside.
In a nonstick skillet, toast bread crumbs over medium heat in 1 tablespoon oil; set aside. In the same skillet, saute onion and garlic in remaining oil until tender. Add the artichokes, salt, pepper and reserved beans. Cook and stir over low heat until heated through. Before serving, sprinkle with cheese and toasted bread crumbs.
Cooking : Blueberry Pudding with Lemon Cream Sauce
Ingredients
LEMON CREAM SAUCE:
2 teaspoons cornstarch
1/2 cup sugar
2/3 cup water
2 tablespoons lemon juice
1 cup heavy cream
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2/3 cup butter or margarine
3/4 cup milk
2 cups fresh blueberries, rinsed and dried
Directions
In a small saucepan, combine the cornstarch and sugar. Stir in water; cook and stir until thickened and clear. Remove from the heat; stir in lemon juice. Cool. In a mixing bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use. For pudding, combine dry ingredients in another mixing bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combine. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter. Bake at 350 degrees F for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.
LEMON CREAM SAUCE:
2 teaspoons cornstarch
1/2 cup sugar
2/3 cup water
2 tablespoons lemon juice
1 cup heavy cream
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2/3 cup butter or margarine
3/4 cup milk
2 cups fresh blueberries, rinsed and dried
Directions
In a small saucepan, combine the cornstarch and sugar. Stir in water; cook and stir until thickened and clear. Remove from the heat; stir in lemon juice. Cool. In a mixing bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use. For pudding, combine dry ingredients in another mixing bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combine. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter. Bake at 350 degrees F for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.
Cooking : Avocado Side Dish
Ingredients
1 (8 ounce) package uncooked spaghetti
1 avocado - pitted, peeled, and cubed
1 tablespoon lime juice
1 (15 ounce) can vegetarian chili
1/3 cup sliced green onion
2 large tomatoes, diced
1 teaspoon minced garlic
1/3 cup chopped fresh cilantro
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 small bowl combine avocado and lime juice.
In a separate bowl combine chili, green onion, tomatoes, garlic and cilantro.
Serve pasta topped with chili mixture and avocado.
1 (8 ounce) package uncooked spaghetti
1 avocado - pitted, peeled, and cubed
1 tablespoon lime juice
1 (15 ounce) can vegetarian chili
1/3 cup sliced green onion
2 large tomatoes, diced
1 teaspoon minced garlic
1/3 cup chopped fresh cilantro
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 small bowl combine avocado and lime juice.
In a separate bowl combine chili, green onion, tomatoes, garlic and cilantro.
Serve pasta topped with chili mixture and avocado.
Cooking : Biscotti Toscani
Ingredients
1/3 cup butter
3/4 cup white sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 teaspoons orange zest
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup toasted almond pieces
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a large baking sheet.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture until just blended. Mix in almonds. Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet.
Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes.
With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 10 minutes, turning over once. Transfer to a wire rack to cool.
Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Use a spatula to spread chocolate onto one side of each cookie. Let stand at room temperature until set. Store biscotti at room temperature in an airtight container.
1/3 cup butter
3/4 cup white sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 teaspoons orange zest
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup toasted almond pieces
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a large baking sheet.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture until just blended. Mix in almonds. Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet.
Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes.
With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 10 minutes, turning over once. Transfer to a wire rack to cool.
Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Use a spatula to spread chocolate onto one side of each cookie. Let stand at room temperature until set. Store biscotti at room temperature in an airtight container.
Cooking : Banana Walnut Ice Cream
Ingredients
2 1/2 cups half-and-half
8 egg yolks, beaten
1 cup white sugar
2 1/2 cups heavy whipping cream
3/4 cup half-and-half
1 cup walnuts
Directions
Heat 2 1/2 cups of the half-and-half in a large saucepan over medium heat until small bubbles begin to form around the edges. Remove from heat and set aside.
Mix the egg yolks and sugar in a large bowl until smooth. While stirring, slowly pour the half-and-half into the egg mixture. Transfer the mixture to the saucepan and heat again over medium heat until bubbles begin to form around the edges. Remove from heat and return to the bowl. Stir in the heavy whipping cream.
Puree the bananas and 3/4 cup half-and-half in a blender until smooth. Add puree to bowl and mix well. Cover and refrigerate until cold, 3 to 4 hours.
Pour mixture into cylinder of ice cream freezer. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to the manufacturer's directions. Stir in the walnuts. Transfer to 1 quart containers and freeze overnight before serving.
2 1/2 cups half-and-half
8 egg yolks, beaten
1 cup white sugar
2 1/2 cups heavy whipping cream
3/4 cup half-and-half
1 cup walnuts
Directions
Heat 2 1/2 cups of the half-and-half in a large saucepan over medium heat until small bubbles begin to form around the edges. Remove from heat and set aside.
Mix the egg yolks and sugar in a large bowl until smooth. While stirring, slowly pour the half-and-half into the egg mixture. Transfer the mixture to the saucepan and heat again over medium heat until bubbles begin to form around the edges. Remove from heat and return to the bowl. Stir in the heavy whipping cream.
Puree the bananas and 3/4 cup half-and-half in a blender until smooth. Add puree to bowl and mix well. Cover and refrigerate until cold, 3 to 4 hours.
Pour mixture into cylinder of ice cream freezer. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to the manufacturer's directions. Stir in the walnuts. Transfer to 1 quart containers and freeze overnight before serving.
Cooking : Amelia's Tuna Macaroni Salad
Ingredients
1 (12 ounce) package elbow macaroni
1 (6 ounce) can tuna, drained
2 stalks celery, chopped
2 tablespoons chopped sweet onion
1 (10 ounce) can baby peas, drained
1 cup mayonnaise
2 tablespoons sweet pickle relish
salt and pepper to taste
3 hard-cooked eggs, quartered
1 pinch paprika, for garnish
Directions
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain and rinse under cold running water.
In a large bowl, stir together the macaroni, tuna, celery, onion and peas. Mix in the mayonnaise, relish, salt and pepper. Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving.
1 (12 ounce) package elbow macaroni
1 (6 ounce) can tuna, drained
2 stalks celery, chopped
2 tablespoons chopped sweet onion
1 (10 ounce) can baby peas, drained
1 cup mayonnaise
2 tablespoons sweet pickle relish
salt and pepper to taste
3 hard-cooked eggs, quartered
1 pinch paprika, for garnish
Directions
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain and rinse under cold running water.
In a large bowl, stir together the macaroni, tuna, celery, onion and peas. Mix in the mayonnaise, relish, salt and pepper. Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving.
Cooking : Breaded chicken with Avocado
Ingredients
3 tablespoons cornmeal
1 tablespoon cornstarch
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1 tablespoon water
2 skinless, boneless chicken breast halves
4 teaspoons vegetable oil
1/2 cup shredded Monterey Jack cheese
6 slices avocado
1/4 cup sour cream
2 tablespoons sliced green onion
Directions
In a large resealable plastic bag, combine the cornmeal, cornstarch, garlic salt and cumin. in a shallow bowl, beat the egg and water. Flatten chicken to 1/4-in. thickness; dip into egg mixture, then place in the bag and shake to coat.
In a large skillet, heat oil. Cook chicken for 4 minutes on each side. Top with cheese and avocado; cover and cook until chicken juices run clear and cheese is melted. Garnish with sour cream and onion.
3 tablespoons cornmeal
1 tablespoon cornstarch
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1 tablespoon water
2 skinless, boneless chicken breast halves
4 teaspoons vegetable oil
1/2 cup shredded Monterey Jack cheese
6 slices avocado
1/4 cup sour cream
2 tablespoons sliced green onion
Directions
In a large resealable plastic bag, combine the cornmeal, cornstarch, garlic salt and cumin. in a shallow bowl, beat the egg and water. Flatten chicken to 1/4-in. thickness; dip into egg mixture, then place in the bag and shake to coat.
In a large skillet, heat oil. Cook chicken for 4 minutes on each side. Top with cheese and avocado; cover and cook until chicken juices run clear and cheese is melted. Garnish with sour cream and onion.
Cooking : Bonaparte Fondue
Ingredients
1 cup boiling water
2/3 ounce dried shiitake mushrooms
3 tablespoons butter
2 shallots, finely chopped
1 (500 gram) package Bonaparte cheese, chilled
2 tablespoons cornstarch
1 cup apple cider or light white wine
2 teaspoons garlic, minced
1 pinch white sugar (optional)
Directions
In a bowl, pour the boiling water over the dried mushrooms, cover and let sit for 30 minutes. Drain, reserving the soaking liquid. Chop the rehydrated mushrooms, return to the soaking liquid and set aside.
In a saucepan, melt the butter and sweat the shallots for 5 minutes. Add the chopped mushrooms and their liquid. Bring to a boil and reduce until the liquid is almost completely evaporated. Add the cider and bring to a boil.
In a bowl, toss the Bonaparte cheese with the corn starch. Add one third of the cheese to the saucepan and stir gently with a wooden spoon. Repeat with the remaining cheese, one-third at a time.
Heat the mixture to just below boiling. It should be nice and smooth but not too thick. Remove from heat and stir in the minced garlic. Add a little sugar, if desired, to neutralize any bitterness.
Serve in a fondue pot with the bread and vegetables for dipping.
1 cup boiling water
2/3 ounce dried shiitake mushrooms
3 tablespoons butter
2 shallots, finely chopped
1 (500 gram) package Bonaparte cheese, chilled
2 tablespoons cornstarch
1 cup apple cider or light white wine
2 teaspoons garlic, minced
1 pinch white sugar (optional)
Directions
In a bowl, pour the boiling water over the dried mushrooms, cover and let sit for 30 minutes. Drain, reserving the soaking liquid. Chop the rehydrated mushrooms, return to the soaking liquid and set aside.
In a saucepan, melt the butter and sweat the shallots for 5 minutes. Add the chopped mushrooms and their liquid. Bring to a boil and reduce until the liquid is almost completely evaporated. Add the cider and bring to a boil.
In a bowl, toss the Bonaparte cheese with the corn starch. Add one third of the cheese to the saucepan and stir gently with a wooden spoon. Repeat with the remaining cheese, one-third at a time.
Heat the mixture to just below boiling. It should be nice and smooth but not too thick. Remove from heat and stir in the minced garlic. Add a little sugar, if desired, to neutralize any bitterness.
Serve in a fondue pot with the bread and vegetables for dipping.
Cooking : Brown Sugar Brats
Ingredients
3 pounds fresh bratwurst sausages
5 large apples - peeled, cored and sliced
6 onions, sliced
1 (16 ounce) package brown sugar
1 cup water
Directions
Place the brats into the bottom of a large electric covered roaster (such as a Nesco�). Layer the apples, then the onions, then the brown sugar over the brats. Pour the water over the ingredients.
Cover the roaster and cook the brats at 325 degrees F (165 degrees C) for 3 hours. Brats will look dark and candied when ready.
3 pounds fresh bratwurst sausages
5 large apples - peeled, cored and sliced
6 onions, sliced
1 (16 ounce) package brown sugar
1 cup water
Directions
Place the brats into the bottom of a large electric covered roaster (such as a Nesco�). Layer the apples, then the onions, then the brown sugar over the brats. Pour the water over the ingredients.
Cover the roaster and cook the brats at 325 degrees F (165 degrees C) for 3 hours. Brats will look dark and candied when ready.
Cooking : Biscotti Cookies
Ingredients
2 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon baking powder
6 tablespoons shortening
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees F). Grease 2 baking sheets.
In a medium bowl, combine flour, sugar, and baking powder. Cut in the vegetable shortening until mixture resembles coarse crumbs.
In a large bowl, beat the eggs until thick and light-colored. Gradually beat the eggs into the flour mixture. Fold in the walnuts.
On a floured surface, roll out the dough 1/4 inch thick. Using a cookie cutter, cut into desired shapes and place 1 1/2 inches apart on baking sheets.
Bake for 12 to 14 minutes, until lightly colored. Transfer to wire racks to cool.
2 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon baking powder
6 tablespoons shortening
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees F). Grease 2 baking sheets.
In a medium bowl, combine flour, sugar, and baking powder. Cut in the vegetable shortening until mixture resembles coarse crumbs.
In a large bowl, beat the eggs until thick and light-colored. Gradually beat the eggs into the flour mixture. Fold in the walnuts.
On a floured surface, roll out the dough 1/4 inch thick. Using a cookie cutter, cut into desired shapes and place 1 1/2 inches apart on baking sheets.
Bake for 12 to 14 minutes, until lightly colored. Transfer to wire racks to cool.
Cooking : Baked Teriyaki Chicken
Ingredients
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
Directions
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
Directions
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Cooking : Black Friday Pie
Ingredients
1 cup mashed potatoes
1/2 cup cubed cooked turkey
1/2 cup cooked cut green beans
1/2 cup turkey gravy
1 cup prepared stuffing
2 tablespoons butter, melted
Directions
Preheat an oven to 375 degrees F (190 degrees C). Thoroughly grease a 9-inch glass pie plate.
Spread mashed potatoes onto the bottom and up the sides of the greased pie plate. Fill potato crust with the turkey, green beans, and gravy. Smooth stuffing on top of the turkey and gravy to create a top crust.
Brush top of pie with melted butter. Bake pie until stuffing is golden and crispy, about 40 minutes. Let stand 5 minutes before serving.
1 cup mashed potatoes
1/2 cup cubed cooked turkey
1/2 cup cooked cut green beans
1/2 cup turkey gravy
1 cup prepared stuffing
2 tablespoons butter, melted
Directions
Preheat an oven to 375 degrees F (190 degrees C). Thoroughly grease a 9-inch glass pie plate.
Spread mashed potatoes onto the bottom and up the sides of the greased pie plate. Fill potato crust with the turkey, green beans, and gravy. Smooth stuffing on top of the turkey and gravy to create a top crust.
Brush top of pie with melted butter. Bake pie until stuffing is golden and crispy, about 40 minutes. Let stand 5 minutes before serving.
Subscribe to:
Posts (Atom)