Ingredients
1 cup heavy cream
3 tablespoons butter
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1/4 cup chopped sun-dried tomatoes
salt and pepper to taste
1 tablespoon pine nuts
Directions
Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.
Monday, July 25, 2011
Cooking : Apple Cranberry Relish
Ingredients
2 navel oranges
2 (12 ounce) packages cranberries
2 apples - peeled, cored and chopped
2 celery, chopped
3 cups white sugar
Directions
Grate peel of orange; reserve. Peel oranges and discard white membranes. Separate oranges into sections and place half in a food processor or blender. To the food processor add half of the cranberries, apples and celery. Process until coarsely chopped. Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.
2 navel oranges
2 (12 ounce) packages cranberries
2 apples - peeled, cored and chopped
2 celery, chopped
3 cups white sugar
Directions
Grate peel of orange; reserve. Peel oranges and discard white membranes. Separate oranges into sections and place half in a food processor or blender. To the food processor add half of the cranberries, apples and celery. Process until coarsely chopped. Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.
Cooking : Better Spanish Rice
Ingredients
1 tablespoon vegetable oil
1/2 onion, chopped
1 1/4 cups uncooked instant rice
1 (14.5 ounce) can diced tomatoes
1/2 cup chopped fresh cilantro
1 cup chicken broth
Directions
Heat the oil in a skillet over medium-high heat, and cook and stir the chopped onion until browned, about 8 minutes.
Stir in the rice, tomatoes, cilantro, and chicken broth, and bring to a boil. Reduce the heat to medium-low, and simmer until the rice is cooked and most of the liquid is absorbed, about 10 minutes.
1 tablespoon vegetable oil
1/2 onion, chopped
1 1/4 cups uncooked instant rice
1 (14.5 ounce) can diced tomatoes
1/2 cup chopped fresh cilantro
1 cup chicken broth
Directions
Heat the oil in a skillet over medium-high heat, and cook and stir the chopped onion until browned, about 8 minutes.
Stir in the rice, tomatoes, cilantro, and chicken broth, and bring to a boil. Reduce the heat to medium-low, and simmer until the rice is cooked and most of the liquid is absorbed, about 10 minutes.
Cooking : Baked Cranberry Pudding
Ingredients
1 cup packed brown sugar
2 eggs, separated
1/2 cup whipping cream
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
3 tablespoons grated orange peel
1 teaspoon baking powder
1/2 teaspoon cream of tartar, divided
1/8 teaspoon salt
3 cups coarsely chopped fresh cranberries
1/4 cup butter or margarine, melted
1 1/2 cups sugar
1/2 cup orange juice
2 1/2 cups whole cranberries
Directions
In a bowl, combine brown sugar and egg yolks. Add whipping cream, vanilla, cinnamon and nutmeg; set aside. In a large bowl, combine flour, orange peel, baking powder, 1/4 teaspoon cream of tartar and salt. Add chopped cranberries; stir to completely coat. Add brown sugar mixture and butter; mix well. (Batter will be stiff.) Beat egg whites until foamy. Add remaining cream of tartar; beat until soft peaks form. Fold into batter. Pour into a greased 9-in. springform pan. Bake at 350 degrees F for 45 to 50 minutes or until a toothpick inserted near center comes out clean.
Meanwhile, for topping, bring sugar and orange juice to a boil in a saucepan. Cook for 3 minutes or until sugar dissolves. Reduce heat; add cranberries and simmer 6 to 8 minutes or until berries begin to burst. Remove from heat and cover.
When pudding tests done, place springform pan on a jelly roll pan. Spoon warm cranberry sauce over top. Return to the oven for 10 minutes. Cool for 10 minutes before removing sides of springform pan. Cool at least 1 hour or overnight. Before serving, reheat at 350 degrees F for 10 minutes.
1 cup packed brown sugar
2 eggs, separated
1/2 cup whipping cream
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
3 tablespoons grated orange peel
1 teaspoon baking powder
1/2 teaspoon cream of tartar, divided
1/8 teaspoon salt
3 cups coarsely chopped fresh cranberries
1/4 cup butter or margarine, melted
1 1/2 cups sugar
1/2 cup orange juice
2 1/2 cups whole cranberries
Directions
In a bowl, combine brown sugar and egg yolks. Add whipping cream, vanilla, cinnamon and nutmeg; set aside. In a large bowl, combine flour, orange peel, baking powder, 1/4 teaspoon cream of tartar and salt. Add chopped cranberries; stir to completely coat. Add brown sugar mixture and butter; mix well. (Batter will be stiff.) Beat egg whites until foamy. Add remaining cream of tartar; beat until soft peaks form. Fold into batter. Pour into a greased 9-in. springform pan. Bake at 350 degrees F for 45 to 50 minutes or until a toothpick inserted near center comes out clean.
Meanwhile, for topping, bring sugar and orange juice to a boil in a saucepan. Cook for 3 minutes or until sugar dissolves. Reduce heat; add cranberries and simmer 6 to 8 minutes or until berries begin to burst. Remove from heat and cover.
When pudding tests done, place springform pan on a jelly roll pan. Spoon warm cranberry sauce over top. Return to the oven for 10 minutes. Cool for 10 minutes before removing sides of springform pan. Cool at least 1 hour or overnight. Before serving, reheat at 350 degrees F for 10 minutes.
Cooking : Baked Macaroni and Cheese II
Ingredients
1 pound macaroni
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 1/2 cups milk
14 ounces extra sharp white Cheddar cheese, shredded, divided
1 (14.5 ounce) can stewed tomatoes
1/4 cup dry bread crumbs
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 and reserve.
In a large saucepan over low heat, warm soup and add milk; stir. Add 1/4 of cheese to soup and remove mixture from heat when cheese is melted.
Preheat oven to 400 degrees F (200 degrees C).
Add macaroni and tomatoes to soup; stir and pour into a 9x13 inch baking dish. Cover with bread crumbs and remaining cheese.
Bake in preheated oven for 25 to 40 minutes or until the cheese is a golden brown; serve.
1 pound macaroni
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 1/2 cups milk
14 ounces extra sharp white Cheddar cheese, shredded, divided
1 (14.5 ounce) can stewed tomatoes
1/4 cup dry bread crumbs
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 and reserve.
In a large saucepan over low heat, warm soup and add milk; stir. Add 1/4 of cheese to soup and remove mixture from heat when cheese is melted.
Preheat oven to 400 degrees F (200 degrees C).
Add macaroni and tomatoes to soup; stir and pour into a 9x13 inch baking dish. Cover with bread crumbs and remaining cheese.
Bake in preheated oven for 25 to 40 minutes or until the cheese is a golden brown; serve.
Cooking : Broiled Sirloin
Ingredients
3 pounds (1 inch thick) sirloin or round steak
1 medium onion, chopped
1/2 cup lemon juice
1/4 cup vegetable oil
1 teaspoon garlic salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon celery salt
1/2 teaspoon pepper
2 tablespoons butter, melted
Directions
With a meat fork, pierce holes in both sides of steak. Place in a large resealable bag. Combine the onion, lemon juice, oil, garlic salt, thyme, oregano, celery salt and pepper; pour over meat. Cover and refrigerate for 6 hours or overnight.
Drain and discard marinade. Broil steak 6 in. from the heat for 8 minutes. Brush with butter and turn. Broil 6 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
3 pounds (1 inch thick) sirloin or round steak
1 medium onion, chopped
1/2 cup lemon juice
1/4 cup vegetable oil
1 teaspoon garlic salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon celery salt
1/2 teaspoon pepper
2 tablespoons butter, melted
Directions
With a meat fork, pierce holes in both sides of steak. Place in a large resealable bag. Combine the onion, lemon juice, oil, garlic salt, thyme, oregano, celery salt and pepper; pour over meat. Cover and refrigerate for 6 hours or overnight.
Drain and discard marinade. Broil steak 6 in. from the heat for 8 minutes. Brush with butter and turn. Broil 6 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Cooking : Avocado Prawns
Ingredients
2 avocados, halved with pits removed
1/2 lemon, zested
1/2 lemon, zested and juiced
1/2 teaspoon white sugar
1 tablespoon chopped Italian flat leaf parsley
1 1/2 tablespoons olive oil
1/2 teaspoon chopped garlic
1/2 pound peeled and deveined prawns
1 teaspoon salt
1 pinch ground black pepper, to taste
Directions
Mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. Set aside.
Heat the olive oil in a skillet over medium-low heat; cook the garlic in the hot oil until slightly browned, about 5 minutes. Add the prawns and increase heat to medium. Season with salt and pepper. Cook and stir the prawns over medium heat until they begin to change color. Reduce heat to low. Stir the avocado mixture into the prawns; cook until the avocado is completely heated, about 2 minutes. Garnish with a little bit of black pepper to serve.
2 avocados, halved with pits removed
1/2 lemon, zested
1/2 lemon, zested and juiced
1/2 teaspoon white sugar
1 tablespoon chopped Italian flat leaf parsley
1 1/2 tablespoons olive oil
1/2 teaspoon chopped garlic
1/2 pound peeled and deveined prawns
1 teaspoon salt
1 pinch ground black pepper, to taste
Directions
Mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. Set aside.
Heat the olive oil in a skillet over medium-low heat; cook the garlic in the hot oil until slightly browned, about 5 minutes. Add the prawns and increase heat to medium. Season with salt and pepper. Cook and stir the prawns over medium heat until they begin to change color. Reduce heat to low. Stir the avocado mixture into the prawns; cook until the avocado is completely heated, about 2 minutes. Garnish with a little bit of black pepper to serve.
Cooking : Balsamic Dijon Dipping Sauce
Ingredients
1/4 cup balsamic vinegar
1 teaspoon white sugar
1 teaspoon water
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste
Directions
In a small mixing bowl, combine balsamic vinegar, sugar, water, mustard, and salt and pepper to taste. Mix well. If the consistency is too watery, add more mustard until the desired consistency is reached. Cover, and chill before serving.
1/4 cup balsamic vinegar
1 teaspoon white sugar
1 teaspoon water
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste
Directions
In a small mixing bowl, combine balsamic vinegar, sugar, water, mustard, and salt and pepper to taste. Mix well. If the consistency is too watery, add more mustard until the desired consistency is reached. Cover, and chill before serving.
Cooking : Berry Nectarine Salad
Ingredients
4 medium unpeeled nectarines, sliced
1/4 cup sugar
1/2 teaspoon ground ginger
1 teaspoon lemon juice
2 cups fresh raspberries
1 cup fresh blueberries
3 ounces reduced-fat cream cheese
Directions
Place nectarines in a large bowl. Combine sugar and ginger; sprinkle over nectarines and gently stir to evenly coat. Drizzle with lemon juice. Cover and refrigerate for 1 hour, stirring once.
Drain and reserve liquid. Gently stir raspberries and blueberries into nectarines. In a small mixing bowl, beat cream cheese until smooth. Gradually beat in reserved liquid. Spoon over fruit; serve immediately.
4 medium unpeeled nectarines, sliced
1/4 cup sugar
1/2 teaspoon ground ginger
1 teaspoon lemon juice
2 cups fresh raspberries
1 cup fresh blueberries
3 ounces reduced-fat cream cheese
Directions
Place nectarines in a large bowl. Combine sugar and ginger; sprinkle over nectarines and gently stir to evenly coat. Drizzle with lemon juice. Cover and refrigerate for 1 hour, stirring once.
Drain and reserve liquid. Gently stir raspberries and blueberries into nectarines. In a small mixing bowl, beat cream cheese until smooth. Gradually beat in reserved liquid. Spoon over fruit; serve immediately.
Cooking : Basic Fondue
Ingredients
2 cups milk
1 tablespoon Worcestershire sauce
2 teaspoons ground dry mustard
1 clove garlic, peeled and crushed
3 tablespoons all-purpose flour
6 cups shredded Cheddar cheese
Directions
In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.
2 cups milk
1 tablespoon Worcestershire sauce
2 teaspoons ground dry mustard
1 clove garlic, peeled and crushed
3 tablespoons all-purpose flour
6 cups shredded Cheddar cheese
Directions
In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.
Cooking : Brown Sugar and Spice Dry Ham Rub
Ingredients
1 cup packed brown sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon mustard powder
1/4 teaspoon onion powder
freshly ground black pepper to taste
Directions
Mix together brown sugar, pumpkin pie spice, mustard powder, onion powder, and pepper in a bowl until well blended. Makes enough rub to cover one 3 to 5 pound ham. To be sure sugars form a crust, do not cover the ham during cooking. If not using immediately, store in an airtight tin.
1 cup packed brown sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon mustard powder
1/4 teaspoon onion powder
freshly ground black pepper to taste
Directions
Mix together brown sugar, pumpkin pie spice, mustard powder, onion powder, and pepper in a bowl until well blended. Makes enough rub to cover one 3 to 5 pound ham. To be sure sugars form a crust, do not cover the ham during cooking. If not using immediately, store in an airtight tin.
Cooking : Banana Bonkers
Ingredients
3 cups fresh grapefruit juice
2 cups lemon sherbet
1 cup crushed ice
Directions
Puree bananas in a blender or food processor. In a gallon pitcher combine pureed bananas, grapefruit juice, lemon sherbet and crushed ice. Stir and serve.
3 cups fresh grapefruit juice
2 cups lemon sherbet
1 cup crushed ice
Directions
Puree bananas in a blender or food processor. In a gallon pitcher combine pureed bananas, grapefruit juice, lemon sherbet and crushed ice. Stir and serve.
Cooking : Authentic Bahamian Peas and Rice
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
1/2 green bell pepper, chopped
8 ounces cubed cooked ham
1 tablespoon tomato paste
1 tomato, chopped
2 slices bacon - cooked and crumbled (optional)
8 ounces corned beef, chopped
1 (15 ounce) can pigeon peas, drained
2 sprigs fresh thyme
salt and pepper to taste
1 (10 ounce) can coconut milk
6 cups water
1 teaspoon browning sauce
3 cups uncooked brown rice
Directions
Heat oil in a large pot over medium heat. Add the onion, and fry until transparent. Stir in the green pepper, ham, tomato paste, tomato, bacon, corned beef, and pigeon peas. Season with thyme, salt, and pepper. Bring to a simmer.
Stir in the coconut milk, water and browning sauce, and bring to a boil. Stir in the rice. Return to a boil, then stir, cover, and reduce the heat to low. Simmer for about 45 minutes, until rice is tender. Stir occasionally.
1 tablespoon vegetable oil
1 onion, chopped
1/2 green bell pepper, chopped
8 ounces cubed cooked ham
1 tablespoon tomato paste
1 tomato, chopped
2 slices bacon - cooked and crumbled (optional)
8 ounces corned beef, chopped
1 (15 ounce) can pigeon peas, drained
2 sprigs fresh thyme
salt and pepper to taste
1 (10 ounce) can coconut milk
6 cups water
1 teaspoon browning sauce
3 cups uncooked brown rice
Directions
Heat oil in a large pot over medium heat. Add the onion, and fry until transparent. Stir in the green pepper, ham, tomato paste, tomato, bacon, corned beef, and pigeon peas. Season with thyme, salt, and pepper. Bring to a simmer.
Stir in the coconut milk, water and browning sauce, and bring to a boil. Stir in the rice. Return to a boil, then stir, cover, and reduce the heat to low. Simmer for about 45 minutes, until rice is tender. Stir occasionally.
Cooking : Beezie's Black Bean Soup
Ingredients
1 pound dry black beans
1 1/2 quarts water
1 carrot, chopped
1 stalk celery, chopped
1 large red onion, chopped
6 cloves garlic, crushed
2 green bell peppers, chopped
2 jalapeno pepper, seeded and minced
1/4 cup dry lentils
1 (28 ounce) can peeled and diced tomatoes
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
3 tablespoons red wine vinegar
1 tablespoon salt
1/2 cup uncooked white rice
Directions
In a large pot over medium-high heat, place the beans in three times their volume of water. Bring to a boil, and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain, and rinse.
In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. Cover, and cook for 3 hours on High.
Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar, and salt. Cook on Low for 2 to 3 hours. Stir the rice into the slow cooker in the last 20 minutes of cooking.
Puree about half of the soup with a blender or food processor, then pour back into the pot before serving.
1 pound dry black beans
1 1/2 quarts water
1 carrot, chopped
1 stalk celery, chopped
1 large red onion, chopped
6 cloves garlic, crushed
2 green bell peppers, chopped
2 jalapeno pepper, seeded and minced
1/4 cup dry lentils
1 (28 ounce) can peeled and diced tomatoes
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
3 tablespoons red wine vinegar
1 tablespoon salt
1/2 cup uncooked white rice
Directions
In a large pot over medium-high heat, place the beans in three times their volume of water. Bring to a boil, and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain, and rinse.
In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. Cover, and cook for 3 hours on High.
Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar, and salt. Cook on Low for 2 to 3 hours. Stir the rice into the slow cooker in the last 20 minutes of cooking.
Puree about half of the soup with a blender or food processor, then pour back into the pot before serving.
Cooking : Bacon Cabbage Stir-Fry
Ingredients
6 bacon strips, diced
1 small head cabbage, chopped
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon ground mustard
Directions
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Stir-fry cabbage in drippings for 5 minutes. Add garlic powder, salt, mustard and bacon; cook and stir until heated through.
6 bacon strips, diced
1 small head cabbage, chopped
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon ground mustard
Directions
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Stir-fry cabbage in drippings for 5 minutes. Add garlic powder, salt, mustard and bacon; cook and stir until heated through.
Cooking : Butternut Squash and Spicy Sausage Soup
Ingredients
2 cups water
1/2 cup long grain white rice
1 unpeeled butternut squash, halved and seeded
1 tablespoon olive oil
1 large yellow onion, chopped
1 1/4 pounds spicy turkey sausage, casings removed
1 cup frozen corn
2 (13.75 ounce) cans chicken broth
salt to taste
1 tablespoon ground black pepper, or to taste
salt, to taste
1/2 cup heavy cream (optional)
Directions
Preheat oven to 375 degrees F (190 degrees C). Pour 1 cup of water into 9x13 baking dish.
Place the butternut squash into the prepared baking dish, cut side down.
Bake in preheated oven until squash is easily pierced with a fork, about 45 minutes.
Meanwhile, place the rice and remaining 1 cup of water into a saucepan. Bring to a boil, uncovered, over medium-high heat. Reduce heat to low, cover, and simmer until water is absorbed and rice is fluffy, about 20 minutes. Remove from the heat and fluff with a fork.
Heat the olive oil in a large soup pot over medium-high heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Mix in the turkey sausage; cook until crumbly and evenly browned. Drain any excess fat. Stir in the cooked rice and corn.
Scoop out cooked squash and place in a blender or bowl of a food processor. Discard squash peels. Pour chicken broth into the blender or bowl of a food processor with the squash. Blend until smooth, about 1 minute.
Stir squash mixture into the sausage mixture until well blended. Season with pepper, and salt to taste. If desired, stir in the heavy cream. Simmer soup over medium heat until heated through, about 15 minutes, but do not boil.
2 cups water
1/2 cup long grain white rice
1 unpeeled butternut squash, halved and seeded
1 tablespoon olive oil
1 large yellow onion, chopped
1 1/4 pounds spicy turkey sausage, casings removed
1 cup frozen corn
2 (13.75 ounce) cans chicken broth
salt to taste
1 tablespoon ground black pepper, or to taste
salt, to taste
1/2 cup heavy cream (optional)
Directions
Preheat oven to 375 degrees F (190 degrees C). Pour 1 cup of water into 9x13 baking dish.
Place the butternut squash into the prepared baking dish, cut side down.
Bake in preheated oven until squash is easily pierced with a fork, about 45 minutes.
Meanwhile, place the rice and remaining 1 cup of water into a saucepan. Bring to a boil, uncovered, over medium-high heat. Reduce heat to low, cover, and simmer until water is absorbed and rice is fluffy, about 20 minutes. Remove from the heat and fluff with a fork.
Heat the olive oil in a large soup pot over medium-high heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Mix in the turkey sausage; cook until crumbly and evenly browned. Drain any excess fat. Stir in the cooked rice and corn.
Scoop out cooked squash and place in a blender or bowl of a food processor. Discard squash peels. Pour chicken broth into the blender or bowl of a food processor with the squash. Blend until smooth, about 1 minute.
Stir squash mixture into the sausage mixture until well blended. Season with pepper, and salt to taste. If desired, stir in the heavy cream. Simmer soup over medium heat until heated through, about 15 minutes, but do not boil.
Cooking : Alfajores Argentinean Style
Ingredients
1 2/3 cups unbleached all-purpose flour
2 1/2 cups cornstarch
1/2 teaspoon baking soda
2 teaspoons baking powder
1 cup unsalted butter, softened
3/4 cup white sugar
3 egg yolks
1 teaspoon vanilla rum
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 teaspoons lemon zest
1 (11.5 ounce) jar dulce de leche
1/2 cup unsweetened shredded coconut
Directions
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the flour, cornstarch, baking soda, and baking powder; set aside.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Beat in the vanilla rum, vanilla extract, lemon extract, and lemon zest with the last egg. Gently fold in the flour mixture with a spoon, making a crumbly dough. When the dough becomes cohesive enough, press it together into a ball with your hands. Wrap with plastic wrap and chill for 30 minutes to 1 hour.
Roll out the dough, using as little flour as possible, about 1/4 inch thick. The dough will have an unusual consistency. Cut with a small round cookie cutter. Continue pressing the dough together, rolling it out, and cutting until you have used it all. Place cookies 1/2 inch apart on the prepared cookie sheets.
Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove the cookies immediately to cool on a wire rack.
Spread the underside of a cooled cookie with a teaspoon of dulce de leche, then sandwich together with another cookie until the caramel oozes out the sides. Roll the sides in the shredded coconut.
1 2/3 cups unbleached all-purpose flour
2 1/2 cups cornstarch
1/2 teaspoon baking soda
2 teaspoons baking powder
1 cup unsalted butter, softened
3/4 cup white sugar
3 egg yolks
1 teaspoon vanilla rum
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 teaspoons lemon zest
1 (11.5 ounce) jar dulce de leche
1/2 cup unsweetened shredded coconut
Directions
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the flour, cornstarch, baking soda, and baking powder; set aside.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Beat in the vanilla rum, vanilla extract, lemon extract, and lemon zest with the last egg. Gently fold in the flour mixture with a spoon, making a crumbly dough. When the dough becomes cohesive enough, press it together into a ball with your hands. Wrap with plastic wrap and chill for 30 minutes to 1 hour.
Roll out the dough, using as little flour as possible, about 1/4 inch thick. The dough will have an unusual consistency. Cut with a small round cookie cutter. Continue pressing the dough together, rolling it out, and cutting until you have used it all. Place cookies 1/2 inch apart on the prepared cookie sheets.
Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove the cookies immediately to cool on a wire rack.
Spread the underside of a cooled cookie with a teaspoon of dulce de leche, then sandwich together with another cookie until the caramel oozes out the sides. Roll the sides in the shredded coconut.
Cooking : Asparagus, Feta and Couscous Salad
Ingredients
2 cups couscous
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
8 ounces grape tomatoes, halved
6 ounces feta cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Black pepper, to taste
Directions
Cook couscous according to package instructions. Put aside and allow to cool slightly.
Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.
2 cups couscous
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
8 ounces grape tomatoes, halved
6 ounces feta cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Black pepper, to taste
Directions
Cook couscous according to package instructions. Put aside and allow to cool slightly.
Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.
Cooking : Breakfast Rounds
Ingredients
1/2 cup peanut butter
4 English muffins, split and toasted
1 red apple, cored and sliced
1/4 cup packed brown sugar
2 tablespoons margarine
1/4 teaspoon ground cinnamon
Directions
Spread 1 tablespoon of peanut butter onto each English muffin half. Top each one with a few apple slices. In the microwave, melt together the brown sugar, margarine and cinnamon, stirring frequently until smooth. Drizzle the cinnamon mixture over apple slices. Mmmmmm...
1/2 cup peanut butter
4 English muffins, split and toasted
1 red apple, cored and sliced
1/4 cup packed brown sugar
2 tablespoons margarine
1/4 teaspoon ground cinnamon
Directions
Spread 1 tablespoon of peanut butter onto each English muffin half. Top each one with a few apple slices. In the microwave, melt together the brown sugar, margarine and cinnamon, stirring frequently until smooth. Drizzle the cinnamon mixture over apple slices. Mmmmmm...
Cooking : Black-Eyed Pea Salad
Ingredients
2 (15.5 ounce) cans black-eyed peas, rinsed and drained
2 medium tomatoes, chopped
1 cup chopped green pepper
1/2 cup chopped red onion
4 green onions, sliced
1 garlic clove, minced
1 cup Italian salad dressing
1/4 cup sour cream
1/4 cup minced fresh parsley
Tortilla chips
Directions
In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.
2 (15.5 ounce) cans black-eyed peas, rinsed and drained
2 medium tomatoes, chopped
1 cup chopped green pepper
1/2 cup chopped red onion
4 green onions, sliced
1 garlic clove, minced
1 cup Italian salad dressing
1/4 cup sour cream
1/4 cup minced fresh parsley
Tortilla chips
Directions
In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.
Cooking : Bacon Chicken and Dumplings
Ingredients
3 slices bacon
3 large potatoes, peeled and diced
1 onion, diced
4 skinless, boneless chicken breast halves - diced
3 cups chicken broth
1 teaspoon poultry seasoning
salt and pepper to taste
1 (15.25 ounce) can whole kernel corn, drained and rinsed
3 cups half-and-half
1 1/2 cups biscuit mix
1 cup milk
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.
3 slices bacon
3 large potatoes, peeled and diced
1 onion, diced
4 skinless, boneless chicken breast halves - diced
3 cups chicken broth
1 teaspoon poultry seasoning
salt and pepper to taste
1 (15.25 ounce) can whole kernel corn, drained and rinsed
3 cups half-and-half
1 1/2 cups biscuit mix
1 cup milk
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.
Cooking : Baked Macaroni and Cheese III
Ingredients
1 (16 ounce) package elbow macaroni
1/2 cup evaporated milk
1 (8 ounce) container sour cream
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1 1/2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1 tablespoon butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
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 and rinse with cold water.
In a bowl mix milk, eggs, sour cream, seasoning salt, and pepper. Layer macaroni, cheddar cheese, and milk mixture until pan is full. Sprinkle Parmesan cheese and pour melted butter on top.
Bake in a preheated oven for 20 to 30 minutes or until milk mixture is done.
1 (16 ounce) package elbow macaroni
1/2 cup evaporated milk
1 (8 ounce) container sour cream
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1 1/2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1 tablespoon butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
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 and rinse with cold water.
In a bowl mix milk, eggs, sour cream, seasoning salt, and pepper. Layer macaroni, cheddar cheese, and milk mixture until pan is full. Sprinkle Parmesan cheese and pour melted butter on top.
Bake in a preheated oven for 20 to 30 minutes or until milk mixture is done.
Cooking : Bucket of Margaritas
Ingredients
4 1/2 cups water
1 1/2 cups tequila
1 (12 fluid ounce) can frozen limeade
1/2 cup triple sec (orange-flavored liqueur)
1 whole lime, cut into 6 wedges
Directions
Mix the water, tequila, limeade, and orange liqueur in a freezer-proof container with a lid; stir. Cover and store in freezer until it reaches a slush-like consistency, about 24 hours. Serve in glasses garnished with lime wedges.
4 1/2 cups water
1 1/2 cups tequila
1 (12 fluid ounce) can frozen limeade
1/2 cup triple sec (orange-flavored liqueur)
1 whole lime, cut into 6 wedges
Directions
Mix the water, tequila, limeade, and orange liqueur in a freezer-proof container with a lid; stir. Cover and store in freezer until it reaches a slush-like consistency, about 24 hours. Serve in glasses garnished with lime wedges.
Cooking : Allison's Cold Crab Dip
Ingredients
2 (8 ounce) packages cream cheese, softened
3 tablespoons milk
2 green onions, finely chopped
2 tablespoons prepared horseradish
2 (6 ounce) cans crabmeat, drained and flaked
Directions
In a medium bowl, blend cream cheese, milk, green onions and prepared horseradish. Gradually mix in crabmeat. Chill in the refrigerator until serving.
2 (8 ounce) packages cream cheese, softened
3 tablespoons milk
2 green onions, finely chopped
2 tablespoons prepared horseradish
2 (6 ounce) cans crabmeat, drained and flaked
Directions
In a medium bowl, blend cream cheese, milk, green onions and prepared horseradish. Gradually mix in crabmeat. Chill in the refrigerator until serving.
Cooking : Apple Snack Squares
Ingredients
2 cups white sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
2 1/2 cups self-rising flour
1 teaspoon ground cinnamon
3 cups peeled, cored, and chopped tart apple
1 cup chopped walnuts
1 cup butterscotch chips
Directions
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
In a large bowl, combine sugar, eggs, oil and vanilla until well blended. Stir in flour and cinnamon. Mixture will be thick. Fold in apple and nuts. Spread in prepared baking dish. Sprinkle top with butterscotch chips.
Bake in preheated oven for 35 to 40 minutes, until pick inserted in center comes out clean. Cool and cut into squares.
2 cups white sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
2 1/2 cups self-rising flour
1 teaspoon ground cinnamon
3 cups peeled, cored, and chopped tart apple
1 cup chopped walnuts
1 cup butterscotch chips
Directions
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
In a large bowl, combine sugar, eggs, oil and vanilla until well blended. Stir in flour and cinnamon. Mixture will be thick. Fold in apple and nuts. Spread in prepared baking dish. Sprinkle top with butterscotch chips.
Bake in preheated oven for 35 to 40 minutes, until pick inserted in center comes out clean. Cool and cut into squares.
Cooking : All-Day Meatballs
Ingredients
3/4 cup quick-cooking oats
3 tablespoons finely chopped onion
1 1/2 teaspoons salt
1 1/2 pounds ground beef
1 cup ketchup
1/2 cup water
3 tablespoons vinegar
2 tablespoons sugar
Directions
In a bowl, combine the first four ingredients. Crumble beef over the mixture and mix well. Shape into 1-in. balls. Place in a slow cooker. In a bowl, combine the ketchup, water, vinegar and sugar; mix well. Pour over meatballs. Cover and cook on low for 6-8 hours or until the meat is no longer pink.
3/4 cup quick-cooking oats
3 tablespoons finely chopped onion
1 1/2 teaspoons salt
1 1/2 pounds ground beef
1 cup ketchup
1/2 cup water
3 tablespoons vinegar
2 tablespoons sugar
Directions
In a bowl, combine the first four ingredients. Crumble beef over the mixture and mix well. Shape into 1-in. balls. Place in a slow cooker. In a bowl, combine the ketchup, water, vinegar and sugar; mix well. Pour over meatballs. Cover and cook on low for 6-8 hours or until the meat is no longer pink.
Cooking : Broccoli Chicken Divan
Ingredients
1 pound chopped fresh broccoli
1 1/2 cups cubed, cooked chicken meat
1 (10.75 ounce) can condensed cream of broccoli soup
1/3 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon butter, melted
2 tablespoons dried bread crumbs
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.
1 pound chopped fresh broccoli
1 1/2 cups cubed, cooked chicken meat
1 (10.75 ounce) can condensed cream of broccoli soup
1/3 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon butter, melted
2 tablespoons dried bread crumbs
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.
Cooking : Budget Jungle Juice for a Crowd
Ingredients
2 gallons orange-flavored drink
2 (46 fluid ounce) cans fruit punch
4 quarts pink lemonade
4 quarts pineapple and orange juice blend
4 (750 milliliter) bottles vodka
2 (750 milliliter) bottles white rum
Directions
Stir together orange drink, fruit punch, lemonade, pineapple-orange juice blend, vodka, and rum in a large container.
2 gallons orange-flavored drink
2 (46 fluid ounce) cans fruit punch
4 quarts pink lemonade
4 quarts pineapple and orange juice blend
4 (750 milliliter) bottles vodka
2 (750 milliliter) bottles white rum
Directions
Stir together orange drink, fruit punch, lemonade, pineapple-orange juice blend, vodka, and rum in a large container.
Cooking : Apple Flavored Pot Roast
Ingredients
1 (3 pound) boneless beef chuck roast
1 (12 fluid ounce) can frozen apple juice concentrate, thawed
1 dash soy sauce
3 cloves garlic, chopped
1 (1 ounce) envelope dry onion soup mix
3 baking potatoes, peeled and diced
2 carrots, peeled and sliced
Directions
Preheat the oven to 325 degrees F (165 degrees C).
Place the roast in a roasting pan or large casserole dish. Fill the dish with about 1/2 inch of water, then stir in the apple juice concentrate. Sprinkle soy sauce over the top of the roast. Make several small slits in the roast and stuff pieces of garlic into them. Season the roast with onion soup mix. Cover with aluminum foil or a lid.
Bake for 2 hours in the preheated oven, then remove from the oven and add the carrots and potatoes. Cover again, and continue to cook for an additional 2 hours, or until roast is fork tender.
1 (3 pound) boneless beef chuck roast
1 (12 fluid ounce) can frozen apple juice concentrate, thawed
1 dash soy sauce
3 cloves garlic, chopped
1 (1 ounce) envelope dry onion soup mix
3 baking potatoes, peeled and diced
2 carrots, peeled and sliced
Directions
Preheat the oven to 325 degrees F (165 degrees C).
Place the roast in a roasting pan or large casserole dish. Fill the dish with about 1/2 inch of water, then stir in the apple juice concentrate. Sprinkle soy sauce over the top of the roast. Make several small slits in the roast and stuff pieces of garlic into them. Season the roast with onion soup mix. Cover with aluminum foil or a lid.
Bake for 2 hours in the preheated oven, then remove from the oven and add the carrots and potatoes. Cover again, and continue to cook for an additional 2 hours, or until roast is fork tender.
Cooking : Bacon Wrapped Pineapple
Ingredients
1/2 pound sliced bacon, cut into thirds
1 (20 ounce) can pineapple chunks in juice, drained
1/2 cup packed brown sugar
1/2 cup mayonnaise
1/4 cup chili sauce
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Wrap each chunk of pineapple with a piece of bacon and secure with toothpicks. Place in a shallow baking dish. In a small bowl, stir together the brown sugar, mayonnaise and chili sauce; pour over the bacon wrapped pineapple.
Bake uncovered for 25 minutes in the preheated oven, until bacon is crispy on the edges and the sauce is bubbly. Serve warm.
1/2 pound sliced bacon, cut into thirds
1 (20 ounce) can pineapple chunks in juice, drained
1/2 cup packed brown sugar
1/2 cup mayonnaise
1/4 cup chili sauce
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Wrap each chunk of pineapple with a piece of bacon and secure with toothpicks. Place in a shallow baking dish. In a small bowl, stir together the brown sugar, mayonnaise and chili sauce; pour over the bacon wrapped pineapple.
Bake uncovered for 25 minutes in the preheated oven, until bacon is crispy on the edges and the sauce is bubbly. Serve warm.
Cooking : Bavarian Mint Fudge
Ingredients
1 1/2 tablespoons butter (no substitutes), divided
2 cups semisweet chocolate chips
1 (11.5 ounce) package milk chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon peppermint extract
1 teaspoon vanilla extract
Directions
Line an 11-in. x 7-in. x 2-in. pan with foil and grease the foil with 1-1/2 teaspoons bitter; set aside. In a heavy saucepan, heat the chocolate chips and remaining butter over low heat until melted; stir until smooth. Remove from the heat; stir in the milk and extracts until well blended. Spread into prepared pan. Refrigerate until set.
Using the foil, lift fudge out of the pan. Discard the foil; cut fudge into 1-in. squares. Store in the refrigerator.
1 1/2 tablespoons butter (no substitutes), divided
2 cups semisweet chocolate chips
1 (11.5 ounce) package milk chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon peppermint extract
1 teaspoon vanilla extract
Directions
Line an 11-in. x 7-in. x 2-in. pan with foil and grease the foil with 1-1/2 teaspoons bitter; set aside. In a heavy saucepan, heat the chocolate chips and remaining butter over low heat until melted; stir until smooth. Remove from the heat; stir in the milk and extracts until well blended. Spread into prepared pan. Refrigerate until set.
Using the foil, lift fudge out of the pan. Discard the foil; cut fudge into 1-in. squares. Store in the refrigerator.
Cooking : Apple Cranberry Pie
Ingredients
1 cup dried cranberries
2/3 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground allspice
2 1/4 pounds Pippin apples - peeled, cored and thinly sliced
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch double crust pie
Directions
Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven.
In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.
Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.
1 cup dried cranberries
2/3 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground allspice
2 1/4 pounds Pippin apples - peeled, cored and thinly sliced
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch double crust pie
Directions
Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven.
In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.
Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.
Cooking : Brenda's Strawberry Slush Delight
Ingredients
3 cups sugar
6 cups water
1 (46 fluid ounce) can pineapple juice
1 (12 fluid ounce) can frozen lemonade concentrate
2 (12 fluid ounce) cans frozen orange juice concentrate
1 quart strawberries (fresh or frozen) pureed in a blender
2 cups rum, or to taste
2 (2 liter) bottles chilled lemon-lime soda
Directions
In a saucepan, dissolve the sugar in the water by bringing it to a boil over medium-high heat. Turn off the heat and allow it to cool.
Combine the sugar water with the pineapple juice, lemonade, orange juice and pureed strawberries in a 6-quart container. Mix in the rum to taste. Put the entire mixture into a large plastic ice cream pail and freeze overnight.
To make the drinks to order, scoop 1/2 cup of the frozen mixture into an 8 oz glass. Fill the glass with lemon-lime soda and serve with a straw. Keeps well in freezer for up to one month.
3 cups sugar
6 cups water
1 (46 fluid ounce) can pineapple juice
1 (12 fluid ounce) can frozen lemonade concentrate
2 (12 fluid ounce) cans frozen orange juice concentrate
1 quart strawberries (fresh or frozen) pureed in a blender
2 cups rum, or to taste
2 (2 liter) bottles chilled lemon-lime soda
Directions
In a saucepan, dissolve the sugar in the water by bringing it to a boil over medium-high heat. Turn off the heat and allow it to cool.
Combine the sugar water with the pineapple juice, lemonade, orange juice and pureed strawberries in a 6-quart container. Mix in the rum to taste. Put the entire mixture into a large plastic ice cream pail and freeze overnight.
To make the drinks to order, scoop 1/2 cup of the frozen mixture into an 8 oz glass. Fill the glass with lemon-lime soda and serve with a straw. Keeps well in freezer for up to one month.
Cooking : Black-Eyed Pea Salsa
Ingredients
1 (15.5 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can white corn, drained
1 1/3 cups medium salsa
3/4 cup chopped green pepper
1/2 cup chopped green onions
1 (2.25 ounce) can chopped ripe olives, drained
1 jalapeno pepper, seeded and chopped*
1 envelope Italian salad dressing mix
1 teaspoon ground cumin
1 teaspoon garlic powder
Tortilla chips
Directions
In a bowl, combine the first 12 ingredients. Serve with tortilla chips.
1 (15.5 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can white corn, drained
1 1/3 cups medium salsa
3/4 cup chopped green pepper
1/2 cup chopped green onions
1 (2.25 ounce) can chopped ripe olives, drained
1 jalapeno pepper, seeded and chopped*
1 envelope Italian salad dressing mix
1 teaspoon ground cumin
1 teaspoon garlic powder
Tortilla chips
Directions
In a bowl, combine the first 12 ingredients. Serve with tortilla chips.
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