Ingredients
3/4 cup vegetable oil
1/4 cup applesauce
1 3/4 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 cups peeled, cored and cubed apples
1 cup chopped walnuts
Directions
Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, stir together oil, applesauce, eggs, sugar and vanilla extract. In a separate bowl, sift together flour cinnamon, baking soda and salt. Gradually stir flour mixture into wet ingredients, mixing just until combined. Fold in apples and walnuts. Pour batter into prepared pans.
Bake in preheated oven for 70 minutes, until a knife inserted in the center of a loaf comes out clean.
Monday, August 1, 2011
Cooking : Bacon 'N' Egg Tacos
Ingredients
1/4 cup crumbled cooked bacon
2 tablespoons butter or margarine
3 slices process American cheese, diced
1/4 teaspoon salt
1/4 teaspoon pepper
6 (6 inch) flour tortillas, warmed
Salsa
Directions
In a bowl, beat the egg; add bacon. melt butter in a skillet over medium heat. Add egg mixture; cook and stir until the eggs are completely set. Stir in the cheese, salt and pepper. Spoon 1/4 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired.
1/4 cup crumbled cooked bacon
2 tablespoons butter or margarine
3 slices process American cheese, diced
1/4 teaspoon salt
1/4 teaspoon pepper
6 (6 inch) flour tortillas, warmed
Salsa
Directions
In a bowl, beat the egg; add bacon. melt butter in a skillet over medium heat. Add egg mixture; cook and stir until the eggs are completely set. Stir in the cheese, salt and pepper. Spoon 1/4 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired.
Cooking : Beer Cheese Soup V
Ingredients
3/4 cup butter
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced onion
3/4 cup all-purpose flour
1/2 teaspoon ground dry mustard
1 (14.5 ounce) can chicken broth
5 ounces shredded Cheddar cheese
5 ounces shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
1 (12 fluid ounce) can or bottle beer
Directions
In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.
3/4 cup butter
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced onion
3/4 cup all-purpose flour
1/2 teaspoon ground dry mustard
1 (14.5 ounce) can chicken broth
5 ounces shredded Cheddar cheese
5 ounces shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
1 (12 fluid ounce) can or bottle beer
Directions
In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.
Cooking : Apricot Lemon Sole
Ingredients
Ingredients for Fish Fillets:
1 tablespoon water
1/2 cup corn flake crumbs
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
4 small fillets of sole or flounder
Ingredients for Apricot Lemon Sauce:
2/3 cup SMUCKER'S� Low Sugar Apricot Preserves
1 tablespoon Lemon Juice
1 teaspoon prepared mustard
1/2 teaspoon grated lemon peel
1/8 teaspoon salt
Directions
Coat baking sheet with nonstick cooking spray. In pie plate, combine egg and water. In plastic bag, combine crumbs, salt, paprika and pepper. Dip each fish fillet into egg mixture; drop into bag and shake to coat with crumbs. Arrange fish in single layer on baking sheet.
Bake at 425 degrees F for 10 minutes or until fish flakes easily with a fork. (Do not turn fish.)
Meanwhile, in small saucepan, combine all sauce ingredients; heat until bubbly. Serve sauce with fish.
Ingredients for Fish Fillets:
1 tablespoon water
1/2 cup corn flake crumbs
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
4 small fillets of sole or flounder
Ingredients for Apricot Lemon Sauce:
2/3 cup SMUCKER'S� Low Sugar Apricot Preserves
1 tablespoon Lemon Juice
1 teaspoon prepared mustard
1/2 teaspoon grated lemon peel
1/8 teaspoon salt
Directions
Coat baking sheet with nonstick cooking spray. In pie plate, combine egg and water. In plastic bag, combine crumbs, salt, paprika and pepper. Dip each fish fillet into egg mixture; drop into bag and shake to coat with crumbs. Arrange fish in single layer on baking sheet.
Bake at 425 degrees F for 10 minutes or until fish flakes easily with a fork. (Do not turn fish.)
Meanwhile, in small saucepan, combine all sauce ingredients; heat until bubbly. Serve sauce with fish.
Cooking : Beef Taco Bake
Ingredients
1 pound ground beef
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or 25% Less Sodium)
1 cup Pace� Chunky Salsa or Pace� Picante Sauce
1/2 cup milk
6 (6 inch) corn tortillas, cut into 1-inch pieces
1 cup shredded Cheddar cheese
Directions
Cook beef in medium skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat.
Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover.
Bake at 400 degrees F for 30 minutes or until hot. Sprinkle with remaining cheese.
1 pound ground beef
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or 25% Less Sodium)
1 cup Pace� Chunky Salsa or Pace� Picante Sauce
1/2 cup milk
6 (6 inch) corn tortillas, cut into 1-inch pieces
1 cup shredded Cheddar cheese
Directions
Cook beef in medium skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat.
Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover.
Bake at 400 degrees F for 30 minutes or until hot. Sprinkle with remaining cheese.
Cooking : Apple-Raspberry Crisp
Ingredients
1 cup packed brown sugar
1 tablespoon all-purpose flour
5 large Granny Smith apples - peeled, cored and thinly sliced
1 cup frozen raspberries, thawed
1/2 cup old-fashioned oats
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.
1 cup packed brown sugar
1 tablespoon all-purpose flour
5 large Granny Smith apples - peeled, cored and thinly sliced
1 cup frozen raspberries, thawed
1/2 cup old-fashioned oats
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.
Cooking : Bev's Orange Chicken
Ingredients
1 cup orange juice
1 tablespoon soy sauce
1 (1 ounce) envelope dry onion soup mix
1/2 teaspoon garlic powder, or to taste
8 chicken thighs
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.
Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.
1 cup orange juice
1 tablespoon soy sauce
1 (1 ounce) envelope dry onion soup mix
1/2 teaspoon garlic powder, or to taste
8 chicken thighs
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.
Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.
Cooking : Artichoke and Roasted Red Pepper Dip
Ingredients
2 tablespoons butter
1 leek, diced
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
3/4 cup freshly grated Parmesan cheese
3 tablespoons mayonnaise
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a saucepan over medium heat. Saute diced leek until tender. Stir in the artichoke hearts, roasted red peppers, Parmesan cheese, and mayonnaise. Transfer to an 8x8 inch baking dish.
Bake for 30 minutes in the preheated oven, or until bubbly and lightly browned.
2 tablespoons butter
1 leek, diced
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
3/4 cup freshly grated Parmesan cheese
3 tablespoons mayonnaise
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a saucepan over medium heat. Saute diced leek until tender. Stir in the artichoke hearts, roasted red peppers, Parmesan cheese, and mayonnaise. Transfer to an 8x8 inch baking dish.
Bake for 30 minutes in the preheated oven, or until bubbly and lightly browned.
Cooking : Barbecued Turkey Pockets
Ingredients
1 (10.75 ounce) can Campbell's� Healthy Request� Condensed Tomato Soup
1/4 cup water
2 tablespoons packed brown sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 pound thinly sliced cooked turkey breast *
3 (6 inch) pita breads, cut in half
Directions
Heat the soup, water, sugar, vinegar and Worcestershire in a 12-inch skillet over medium heat to a boil.
Add the turkey. Reduce the heat to low. Cook until the mixture is hot and bubbling. Spoon the turkey mixture into the pita halves.
1 (10.75 ounce) can Campbell's� Healthy Request� Condensed Tomato Soup
1/4 cup water
2 tablespoons packed brown sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 pound thinly sliced cooked turkey breast *
3 (6 inch) pita breads, cut in half
Directions
Heat the soup, water, sugar, vinegar and Worcestershire in a 12-inch skillet over medium heat to a boil.
Add the turkey. Reduce the heat to low. Cook until the mixture is hot and bubbling. Spoon the turkey mixture into the pita halves.
Cooking : Baked Egg Rolls
Ingredients
2 cups grated carrots
1 (14.5 ounce) can bean sprouts, drained
1/2 cup chopped water chestnuts
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove, minced
2 cups finely diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
1 pinch cayenne pepper
16 egg roll wrappers*
Directions
Coat a large skillet with nonstick cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes. Add chicken; heat through.
In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat. Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. Place seam side down on a baking sheet coated with nonstick cooking spray. Repeat with remaining wrappers and filling. Spray tops of egg rolls with nonstick cooking spray. Bake at 425 degrees F for 10-15 minutes or until lightly browned.
2 cups grated carrots
1 (14.5 ounce) can bean sprouts, drained
1/2 cup chopped water chestnuts
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove, minced
2 cups finely diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
1 pinch cayenne pepper
16 egg roll wrappers*
Directions
Coat a large skillet with nonstick cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes. Add chicken; heat through.
In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat. Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. Place seam side down on a baking sheet coated with nonstick cooking spray. Repeat with remaining wrappers and filling. Spray tops of egg rolls with nonstick cooking spray. Bake at 425 degrees F for 10-15 minutes or until lightly browned.
Cooking : Apple Cole Slaw
Ingredients
3 cups chopped cabbage
1 unpeeled red apple, cored and chopped
1 unpeeled Granny Smith apple, cored and chopped
1 carrot, grated
1/2 cup finely chopped red bell pepper
2 green onions, finely chopped
1/3 cup mayonnaise
1/3 cup brown sugar
1 tablespoon lemon juice, or to taste
Directions
In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.
3 cups chopped cabbage
1 unpeeled red apple, cored and chopped
1 unpeeled Granny Smith apple, cored and chopped
1 carrot, grated
1/2 cup finely chopped red bell pepper
2 green onions, finely chopped
1/3 cup mayonnaise
1/3 cup brown sugar
1 tablespoon lemon juice, or to taste
Directions
In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.
Cooking : Benne Cookies
Ingredients
3/4 cup butter
1 1/2 cups packed brown sugar
1/4 teaspoon baking powder
1 1/4 cups all-purpose flour
1/2 cup toasted sesame seeds
1 teaspoon vanilla extract
Directions
Cream together the butter and the brown sugar. Beat in the eggs. Sift together the baking powder and the flour and mix in. Stir in the sesame seeds and vanilla.
Drop by teaspoon on a cookie sheet lined with wax paper. Bake at 325 degrees F (165 degrees C) for about 25 - 30 minutes.
3/4 cup butter
1 1/2 cups packed brown sugar
1/4 teaspoon baking powder
1 1/4 cups all-purpose flour
1/2 cup toasted sesame seeds
1 teaspoon vanilla extract
Directions
Cream together the butter and the brown sugar. Beat in the eggs. Sift together the baking powder and the flour and mix in. Stir in the sesame seeds and vanilla.
Drop by teaspoon on a cookie sheet lined with wax paper. Bake at 325 degrees F (165 degrees C) for about 25 - 30 minutes.
Cooking : Buffalo Chicken Wings
Ingredients
1 cup vegetable oil
1 pound chicken wings
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/2 cup butter
1/2 teaspoon hot pepper sauce
1 cup mayonnaise
4 tablespoons minced onion
3 cloves garlic, minced
1/3 cup chopped fresh parsley
1/2 cup sour cream
1 tablespoon lemon juice
1 tablespoon distilled white vinegar
1/2 cup blue cheese, crumbled
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large frying pan or deep fryer, heat oil to 375 degrees F (190 degrees C). Fry wings for approximately 8 minutes. Transfer wings to a paper towel and let drain. Season with salt and white pepper. After the wings have drained, place them in a large mixing bowl.
In a small saucepan, melt butter or margarine. Stir in hot pepper sauce. Pour mixture over chicken wings, toss to coat the wings. Place wings in a baking dish.
Bake 15 to 20 minutes.
While the chicken wings are baking, make the blue cheese dressing: In a medium size mixing bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar and blue cheese. Blend the mixture well. Arrange the baked chicken wings on a serving platter. Serve with blue cheese dressing.
1 cup vegetable oil
1 pound chicken wings
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/2 cup butter
1/2 teaspoon hot pepper sauce
1 cup mayonnaise
4 tablespoons minced onion
3 cloves garlic, minced
1/3 cup chopped fresh parsley
1/2 cup sour cream
1 tablespoon lemon juice
1 tablespoon distilled white vinegar
1/2 cup blue cheese, crumbled
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large frying pan or deep fryer, heat oil to 375 degrees F (190 degrees C). Fry wings for approximately 8 minutes. Transfer wings to a paper towel and let drain. Season with salt and white pepper. After the wings have drained, place them in a large mixing bowl.
In a small saucepan, melt butter or margarine. Stir in hot pepper sauce. Pour mixture over chicken wings, toss to coat the wings. Place wings in a baking dish.
Bake 15 to 20 minutes.
While the chicken wings are baking, make the blue cheese dressing: In a medium size mixing bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar and blue cheese. Blend the mixture well. Arrange the baked chicken wings on a serving platter. Serve with blue cheese dressing.
Cooking : Anaheim Fish Tacos
Ingredients
1 teaspoon vegetable oil
1 Anaheim chile pepper, chopped
1 leek, chopped
2 cloves garlic, crushed
salt and pepper to taste
1 cup chicken broth
2 large tomatoes, diced
1/2 teaspoon ground cumin
1 1/2 pounds halibut fillets
12 corn tortillas
Directions
Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.
Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.
1 teaspoon vegetable oil
1 Anaheim chile pepper, chopped
1 leek, chopped
2 cloves garlic, crushed
salt and pepper to taste
1 cup chicken broth
2 large tomatoes, diced
1/2 teaspoon ground cumin
1 1/2 pounds halibut fillets
12 corn tortillas
Directions
Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.
Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.
Cooking : BBQ Feta and Hot Banana Pepper Turkey Burgers
Ingredients
1 pound ground turkey
1/4 cup seeded, chopped banana peppers
1/2 cup crumbled feta cheese
salt and pepper to taste
Directions
Preheat an outdoor grill for high heat.
In a bowl, mix the turkey, peppers, and feta cheese. Season with salt and pepper. Form the mixture into 4 patties.
Cook patties about 8 minutes per side on the prepared grill, to an internal temperature of 180 degrees F (85 degrees C).
1 pound ground turkey
1/4 cup seeded, chopped banana peppers
1/2 cup crumbled feta cheese
salt and pepper to taste
Directions
Preheat an outdoor grill for high heat.
In a bowl, mix the turkey, peppers, and feta cheese. Season with salt and pepper. Form the mixture into 4 patties.
Cook patties about 8 minutes per side on the prepared grill, to an internal temperature of 180 degrees F (85 degrees C).
Cooking : Asian Coconut Rice
Ingredients
1 (14 ounce) can coconut milk
1 1/4 cups water
1 teaspoon sugar
1 pinch salt
1 1/2 cups uncooked jasmine rice
Directions
In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.
1 (14 ounce) can coconut milk
1 1/4 cups water
1 teaspoon sugar
1 pinch salt
1 1/2 cups uncooked jasmine rice
Directions
In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.
Cooking : Breakfast Bread Pudding
Ingredients
1/4 cup butter or margarine, melted
3 eggs, separated
2 cups milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
9 slices bread, cut into 1/2 inch cubes
3 cups shredded Cheddar cheese
Directions
In a large bowl combine butter, egg yolks, milk, mustard, salt and cayenne pepper. Stir in bread cubes and cheese. In another bowl, beat egg whites until soft peaks form; fold into bread mixture. Pour into a greased 9-in. square baking dish. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
1/4 cup butter or margarine, melted
3 eggs, separated
2 cups milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
9 slices bread, cut into 1/2 inch cubes
3 cups shredded Cheddar cheese
Directions
In a large bowl combine butter, egg yolks, milk, mustard, salt and cayenne pepper. Stir in bread cubes and cheese. In another bowl, beat egg whites until soft peaks form; fold into bread mixture. Pour into a greased 9-in. square baking dish. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
Cooking : Boston Baked Beans
Ingredients
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
Directions
Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
Preheat oven to 325 degrees F (165 degrees C).
Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
Directions
Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
Preheat oven to 325 degrees F (165 degrees C).
Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
Cooking : Baked Potato Soup
Ingredients
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
Directions
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
Directions
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
Cooking : Blueberry Vodka Martinis
Ingredients
1 liter vodka
1 pint blueberries, rinsed and dried
1 cup raspberry flavored liqueur
1 lime, juiced
1 twist lime zest, garnish
Directions
To make the blueberry vodka: Pour out approximately 1/3 of the bottle of vodka into a holding container; set aside. Score each blueberry with a small nick and place into vodka bottle. With the vodka previously set aside, fill the vodka bottle until just below the neck. Add just enough raspberry liqueur to top off the bottle. Let sit in a dark place for 2 weeks.
To make martinis: In a cocktail shaker filled with ice, combine 2 parts blueberry vodka, 1 part raspberry liqueur, and a dash of lime juice. Shake vigorously and strain into glass. Garnish with twist of lime zest.
1 liter vodka
1 pint blueberries, rinsed and dried
1 cup raspberry flavored liqueur
1 lime, juiced
1 twist lime zest, garnish
Directions
To make the blueberry vodka: Pour out approximately 1/3 of the bottle of vodka into a holding container; set aside. Score each blueberry with a small nick and place into vodka bottle. With the vodka previously set aside, fill the vodka bottle until just below the neck. Add just enough raspberry liqueur to top off the bottle. Let sit in a dark place for 2 weeks.
To make martinis: In a cocktail shaker filled with ice, combine 2 parts blueberry vodka, 1 part raspberry liqueur, and a dash of lime juice. Shake vigorously and strain into glass. Garnish with twist of lime zest.
Cooking : Boston Cream Pie I
Ingredients
6 tablespoons butter, softened
2 tablespoons all-purpose flour
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup light cream
1/2 cup milk
1/4 cup white sugar
1 pinch salt
4 teaspoons cornstarch
1/2 teaspoon vanilla extract
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1/4 cup light cream
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
6 tablespoons butter, softened
2 tablespoons all-purpose flour
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup light cream
1/2 cup milk
1/4 cup white sugar
1 pinch salt
4 teaspoons cornstarch
1/2 teaspoon vanilla extract
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1/4 cup light cream
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
Cooking : Beet Salad with Goat Cheese
Ingredients
4 medium beets - scrubbed, trimmed and cut in half
1/3 cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 ounces goat cheese
Directions
Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
4 medium beets - scrubbed, trimmed and cut in half
1/3 cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 ounces goat cheese
Directions
Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Cooking : Breaded Ranch Chicken
Ingredients
3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 (1 ounce) package ranch salad dressing mix
8 (4 ounce) skinless, boneless chicken breast halves
1/2 cup butter or margarine, melted
Directions
In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 45 minutes or until chicken juices run clear.
3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 (1 ounce) package ranch salad dressing mix
8 (4 ounce) skinless, boneless chicken breast halves
1/2 cup butter or margarine, melted
Directions
In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 45 minutes or until chicken juices run clear.
Cooking : Blueberry Cheesecake Pie
Ingredients
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1/2 cup white sugar
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 quart fresh blueberries
1/2 cup water
1 cup white sugar
3 tablespoons cornstarch
1 (16 ounce) package frozen whipped topping, thawed
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine graham cracker crumbs, melted butter and 1/2 cup sugar. Press into the bottom of an 8x12 inch baking pan.
In a large bowl, combine cream cheese, eggs and 1/2 cup sugar. Beat until smooth. Spread cream cheese mixture over crust.
Bake at 350 degrees F (175 degrees C) for about 15 minutes.
For the blueberry filling: In a large sauce pan, combine blueberries, water, corn starch and 1 cup sugar. Cook and stir until thick.
Spread blueberry filling over baked cream cheese mixture. Let cool. Top with whipped topping. Refrigerate overnight before cutting into squares and serving.
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1/2 cup white sugar
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 quart fresh blueberries
1/2 cup water
1 cup white sugar
3 tablespoons cornstarch
1 (16 ounce) package frozen whipped topping, thawed
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine graham cracker crumbs, melted butter and 1/2 cup sugar. Press into the bottom of an 8x12 inch baking pan.
In a large bowl, combine cream cheese, eggs and 1/2 cup sugar. Beat until smooth. Spread cream cheese mixture over crust.
Bake at 350 degrees F (175 degrees C) for about 15 minutes.
For the blueberry filling: In a large sauce pan, combine blueberries, water, corn starch and 1 cup sugar. Cook and stir until thick.
Spread blueberry filling over baked cream cheese mixture. Let cool. Top with whipped topping. Refrigerate overnight before cutting into squares and serving.
Cooking : Alsatian Chocolate Balls
Ingredients
2/3 cup white sugar
4 (1 ounce) squares unsweetened chocolate
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/3 cup all-purpose flour
2 3/8 cups ground almonds
1/3 cup confectioners' sugar for decoration
Directions
Beat eggs and sugar until light and fluffy. Grate squares of chocolate and add to egg mixture. Add remaining ingredients and beat well. Shape into a ball. Chill in refrigerator at least one hour.
Shape chilled dough into small balls (about 3/4 inch in diameter). Roll each in sifted confectioners' sugar.
Place balls on greased baking sheet and allow to dry in warm room (kitchen) for 4-5 hours. Bake at 475 degrees F (245 degrees C) for 3-5 minutes. Cool on baking pan for 10 minutes.
2/3 cup white sugar
4 (1 ounce) squares unsweetened chocolate
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/3 cup all-purpose flour
2 3/8 cups ground almonds
1/3 cup confectioners' sugar for decoration
Directions
Beat eggs and sugar until light and fluffy. Grate squares of chocolate and add to egg mixture. Add remaining ingredients and beat well. Shape into a ball. Chill in refrigerator at least one hour.
Shape chilled dough into small balls (about 3/4 inch in diameter). Roll each in sifted confectioners' sugar.
Place balls on greased baking sheet and allow to dry in warm room (kitchen) for 4-5 hours. Bake at 475 degrees F (245 degrees C) for 3-5 minutes. Cool on baking pan for 10 minutes.
Cooking : Absolutely Fabulous Greek/House Dressing
Ingredients
1 1/2 quarts olive oil
1/3 cup garlic powder
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup pepper
1/4 cup salt
1/4 cup onion powder
1/4 cup Dijon-style mustard
2 quarts red wine vinegar
Directions
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.
1 1/2 quarts olive oil
1/3 cup garlic powder
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup pepper
1/4 cup salt
1/4 cup onion powder
1/4 cup Dijon-style mustard
2 quarts red wine vinegar
Directions
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.
Cooking : Blue Ribbon Mincemeat Pie Filling
Ingredients
3 1/4 pounds lean ground beef
12 cups apples - peeled, cored and diced
6 cups raisins
1 cup brandy
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 tablespoon ground nutmeg
3 1/2 cups white sugar
Directions
In a large skillet over medium heat, cook the ground beef thoroughly. Being sure not to over-brown it.
Place chopped apples and the cooked ground beef in a food processor and pulse until the mixture is made up of pea sized chunks.
In a non-reactive skillet combine the apple and ground beef mixture with the raisins, brandy, ground cinnamon, ground allspice, ground nutmeg and the white sugar. Simmer for 30 minutes.
Cool filling to lukewarm and pour into freezer bags (2 cups per bag). Freeze filling until needed. One baggie will fill one 8 inch double crust pie. Thaw filling before using.
3 1/4 pounds lean ground beef
12 cups apples - peeled, cored and diced
6 cups raisins
1 cup brandy
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 tablespoon ground nutmeg
3 1/2 cups white sugar
Directions
In a large skillet over medium heat, cook the ground beef thoroughly. Being sure not to over-brown it.
Place chopped apples and the cooked ground beef in a food processor and pulse until the mixture is made up of pea sized chunks.
In a non-reactive skillet combine the apple and ground beef mixture with the raisins, brandy, ground cinnamon, ground allspice, ground nutmeg and the white sugar. Simmer for 30 minutes.
Cool filling to lukewarm and pour into freezer bags (2 cups per bag). Freeze filling until needed. One baggie will fill one 8 inch double crust pie. Thaw filling before using.
Cooking : Bubbie's Chopped Liver
Ingredients
2 1/4 pounds chicken livers
2 tablespoons vegetable oil, divided
1 large onion, chopped
2 carrots, grated
1 small onion, chopped
salt and pepper to taste
1 tablespoon chicken stock
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place chicken livers on a baking sheet in a single layer and broil until the liver is no longer pink in the center and the juices run clear, about 3 minutes per side.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Stir in the chopped large onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Divide into two bowls and set aside. Place carrots in the same skillet. Cook and stir until the carrots have softened, about 5 minutes.
Place chicken livers, carrots, raw chopped onion, 1 hardboiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.
2 1/4 pounds chicken livers
2 tablespoons vegetable oil, divided
1 large onion, chopped
2 carrots, grated
1 small onion, chopped
salt and pepper to taste
1 tablespoon chicken stock
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place chicken livers on a baking sheet in a single layer and broil until the liver is no longer pink in the center and the juices run clear, about 3 minutes per side.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Stir in the chopped large onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Divide into two bowls and set aside. Place carrots in the same skillet. Cook and stir until the carrots have softened, about 5 minutes.
Place chicken livers, carrots, raw chopped onion, 1 hardboiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.
Cooking : Bob Evans� Sausage Corn Chowder
Ingredients
1 pound Bob Evans� Original Recipe, Zesty Hot or Sage Sausage Roll
1 cup diced onions
1 cup diced red bell peppers
2 tablespoons all-purpose flour
4 cups milk, whole or 2%
2 (15 ounce) cans sweet cream style corn
1/4 teaspoon garlic powder
salt and pepper to taste
3 teaspoons sliced green scallions (optional)
Directions
Over medium-high heat, brown and crumble sausage in soup pot. While sausage begins to brown, add onions and red peppers, cook until tender and sausage is no longer pink. Drain. Add flour, stir well into mixture and cook 5-6 minutes. Add milk and combine with sausage mixture. Add cream corn and simmer for 20-25 minutes until base thickens. Add garlic powder, salt and pepper. Garnish with scallions on top in soup bowl. Refrigerate leftovers.
1 pound Bob Evans� Original Recipe, Zesty Hot or Sage Sausage Roll
1 cup diced onions
1 cup diced red bell peppers
2 tablespoons all-purpose flour
4 cups milk, whole or 2%
2 (15 ounce) cans sweet cream style corn
1/4 teaspoon garlic powder
salt and pepper to taste
3 teaspoons sliced green scallions (optional)
Directions
Over medium-high heat, brown and crumble sausage in soup pot. While sausage begins to brown, add onions and red peppers, cook until tender and sausage is no longer pink. Drain. Add flour, stir well into mixture and cook 5-6 minutes. Add milk and combine with sausage mixture. Add cream corn and simmer for 20-25 minutes until base thickens. Add garlic powder, salt and pepper. Garnish with scallions on top in soup bowl. Refrigerate leftovers.
Cooking : Angry Shrimp with Tuscan White Beans
Ingredients
Bean Mixture:
1 (19 ounce) can Progresso� cannellini beans, drained, rinsed
2 tablespoons extra-virgin olive oil
3/4 cup Progresso� chicken broth
1 tablespoon lemon juice
1 tablespoon chopped fresh Italian (flat-leaf) parsley
Coating Mixture:
1 cup all-purpose flour
4 1/2 teaspoons California chili powder
1 tablespoon coarse sea salt (gray salt)
1 teaspoon freshly ground black pepper
1 cup Progresso� plain Panko crispy bread crumbs
Shrimp Mixture:
16 large uncooked shrimp, peeled (tail shells left on), deveined
1/3 cup extra-virgin olive oil (or as needed)
4 cloves garlic, thinly sliced
1 small serrano chile, thinly sliced
1 cup fresh whole basil leaves
1 1/2 teaspoons grated orange peel
Additional extra-virgin olive oil
Directions
In small saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling. Reduce heat to low to keep mixture warm. (Lemon juice and parsley will be added later.)
In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. In another small bowl, beat egg lightly. In third small bowl, place bread crumbs.
Coat shrimp with flour mixture, shaking off excess; next dip shrimp into egg and then coat with bread crumbs. In 10-inch skillet, heat 1/3 cup of the oil over high heat. Add shrimp to skillet in single layer. (Do not toss or move shrimp.) Cook about 3 minutes. Turn shrimp over; cook until browned. Remove shrimp from skillet to cookie sheet.
Add garlic to hot oil in skillet; cook and stir until light brown, adding more oil if necessary. Add chile; cook until soft. Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp.
Meanwhile, stir lemon juice and parsley into bean mixture in saucepan; season to taste with additional salt and pepper.
Stir orange peel into basil mixture in skillet. Remove from heat. Return shrimp to skillet; toss to combine.
Spoon bean mixture onto platter or individual plates. Drizzle with olive oil. Top with shrimp; spoon some of basil mixture with some of its oil over top.
Bean Mixture:
1 (19 ounce) can Progresso� cannellini beans, drained, rinsed
2 tablespoons extra-virgin olive oil
3/4 cup Progresso� chicken broth
1 tablespoon lemon juice
1 tablespoon chopped fresh Italian (flat-leaf) parsley
Coating Mixture:
1 cup all-purpose flour
4 1/2 teaspoons California chili powder
1 tablespoon coarse sea salt (gray salt)
1 teaspoon freshly ground black pepper
1 cup Progresso� plain Panko crispy bread crumbs
Shrimp Mixture:
16 large uncooked shrimp, peeled (tail shells left on), deveined
1/3 cup extra-virgin olive oil (or as needed)
4 cloves garlic, thinly sliced
1 small serrano chile, thinly sliced
1 cup fresh whole basil leaves
1 1/2 teaspoons grated orange peel
Additional extra-virgin olive oil
Directions
In small saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling. Reduce heat to low to keep mixture warm. (Lemon juice and parsley will be added later.)
In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. In another small bowl, beat egg lightly. In third small bowl, place bread crumbs.
Coat shrimp with flour mixture, shaking off excess; next dip shrimp into egg and then coat with bread crumbs. In 10-inch skillet, heat 1/3 cup of the oil over high heat. Add shrimp to skillet in single layer. (Do not toss or move shrimp.) Cook about 3 minutes. Turn shrimp over; cook until browned. Remove shrimp from skillet to cookie sheet.
Add garlic to hot oil in skillet; cook and stir until light brown, adding more oil if necessary. Add chile; cook until soft. Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp.
Meanwhile, stir lemon juice and parsley into bean mixture in saucepan; season to taste with additional salt and pepper.
Stir orange peel into basil mixture in skillet. Remove from heat. Return shrimp to skillet; toss to combine.
Spoon bean mixture onto platter or individual plates. Drizzle with olive oil. Top with shrimp; spoon some of basil mixture with some of its oil over top.
Cooking : Buttermilk Biscuits III
Ingredients
4 cups self-rising flour
1 teaspoon white sugar
1 teaspoon baking powder
2/3 cup shortening
2 cups buttermilk
2 tablespoons buttermilk, for brushing
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
In a large bowl, stir together flour, sugar and baking powder. Cut in shortening until mixture resembles coarse crumbs. Stir in 2 cups buttermilk, mixing just enough for dough to come together.
Roll dough out until 1 inch thick. Cut into rounds with a biscuit cutter. Place biscuits on prepared baking pan. Brush biscuits with 2 tablespoons buttermilk.
Bake in preheated oven for 15 minutes, until golden.
4 cups self-rising flour
1 teaspoon white sugar
1 teaspoon baking powder
2/3 cup shortening
2 cups buttermilk
2 tablespoons buttermilk, for brushing
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
In a large bowl, stir together flour, sugar and baking powder. Cut in shortening until mixture resembles coarse crumbs. Stir in 2 cups buttermilk, mixing just enough for dough to come together.
Roll dough out until 1 inch thick. Cut into rounds with a biscuit cutter. Place biscuits on prepared baking pan. Brush biscuits with 2 tablespoons buttermilk.
Bake in preheated oven for 15 minutes, until golden.
Cooking : Barbecue Chicken Wings
Ingredients
3 pounds whole chicken wings
2 cups ketchup
1/2 cup honey
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon paprika
4 garlic cloves, minced
1 1/2 teaspoons curry powder
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
Directions
Cut chicken wings into three sections; discard wing tips. Place wings in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until juices run clear.
In a bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-qt. slow cooker. Drain chicken wings; add to slow cooker. Drizzle with remaining sauce. Cover and cook on low for 1 hour, basting occasionally.
3 pounds whole chicken wings
2 cups ketchup
1/2 cup honey
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon paprika
4 garlic cloves, minced
1 1/2 teaspoons curry powder
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
Directions
Cut chicken wings into three sections; discard wing tips. Place wings in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until juices run clear.
In a bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-qt. slow cooker. Drain chicken wings; add to slow cooker. Drizzle with remaining sauce. Cover and cook on low for 1 hour, basting occasionally.
Cooking : Amanda's Sangria
Ingredients
1 (750 milliliter) bottle red wine
1/2 cup rum
1 lemon, sliced
1 orange, sliced in rounds
1 lime, sliced
1 pint strawberries, hulled and sliced
1 apple, cored and sliced
9 whole cloves
1 liter lemon-lime flavored carbonated beverage
Directions
In a large jar or pitcher combine wine and rum with sliced lemon, orange, lime, and strawberry. Push cloves into apples slices and add to mixture. Cover and refrigerate for at least 4 hours or overnight (the longer the better).
To serve, pour a tall glass half-full of wine mixture. Fill the rest of the glass with soda and stir gently. Remove cloves from apple slices and garnish drinks by spooning some marinated fruit into glass.
1 (750 milliliter) bottle red wine
1/2 cup rum
1 lemon, sliced
1 orange, sliced in rounds
1 lime, sliced
1 pint strawberries, hulled and sliced
1 apple, cored and sliced
9 whole cloves
1 liter lemon-lime flavored carbonated beverage
Directions
In a large jar or pitcher combine wine and rum with sliced lemon, orange, lime, and strawberry. Push cloves into apples slices and add to mixture. Cover and refrigerate for at least 4 hours or overnight (the longer the better).
To serve, pour a tall glass half-full of wine mixture. Fill the rest of the glass with soda and stir gently. Remove cloves from apple slices and garnish drinks by spooning some marinated fruit into glass.
Cooking : Abby's Super Zucchini Loaf
Ingredients
3 zucchinis
1 1/4 teaspoons salt
2 1/4 cups sifted unbleached all-purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 1/3 cups white sugar
1 cup vegetable oil
2 1/2 teaspoons vanilla extract
1 1/2 cups chopped walnuts
1 cup golden raisins
Directions
Soak raisins in warm water for 30 minutes. Drain thoroughly in a colander or strainer; set aside.
Clean the zucchini and trim off the ends. Do not peel. Shred with a medium sized shredder. You should have about 4 cups when finished. Sprinkle the zucchini with 1 teaspoon of the salt and place on a plate. Mix it with your hands to evenly distribute the salt. Place a heavy saucepan on top of the zucchini and allow it to sit for 20 minutes to purge itself of liquid.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans and set aside.
Set aside 2 tablespoons of the flour. Sift together the remaining flour, soda, spices, and remaining 1/4 teaspoon salt.
Beat eggs on medium speed for about 3 minutes. Add the sugar, a little at a time and beat for a good 5 minutes. The mixture should be light in color and thick. While beating, slowly pour in the oil.
Empty the zucchini into a colander and squeeze to release the juices.
Add the vanilla to the beating eggs and then add in the zucchini. Add the dry ingredients, a little at a time and mix just until the dry ingredients are mixed in. Do not overmix.
In a small bowl combine the remaining 2 tablespoons flour, nuts, and drained raisins, and mix together to coat. Fold into the batter. Pour into the prepared pans.
Bake at 350 degrees F (175 degrees C) about 1 hour or until a toothpick comes out clean. Remove to a rack to cool for 10 minutes. Remove from pans and cool on a rack completely.
3 zucchinis
1 1/4 teaspoons salt
2 1/4 cups sifted unbleached all-purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 1/3 cups white sugar
1 cup vegetable oil
2 1/2 teaspoons vanilla extract
1 1/2 cups chopped walnuts
1 cup golden raisins
Directions
Soak raisins in warm water for 30 minutes. Drain thoroughly in a colander or strainer; set aside.
Clean the zucchini and trim off the ends. Do not peel. Shred with a medium sized shredder. You should have about 4 cups when finished. Sprinkle the zucchini with 1 teaspoon of the salt and place on a plate. Mix it with your hands to evenly distribute the salt. Place a heavy saucepan on top of the zucchini and allow it to sit for 20 minutes to purge itself of liquid.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans and set aside.
Set aside 2 tablespoons of the flour. Sift together the remaining flour, soda, spices, and remaining 1/4 teaspoon salt.
Beat eggs on medium speed for about 3 minutes. Add the sugar, a little at a time and beat for a good 5 minutes. The mixture should be light in color and thick. While beating, slowly pour in the oil.
Empty the zucchini into a colander and squeeze to release the juices.
Add the vanilla to the beating eggs and then add in the zucchini. Add the dry ingredients, a little at a time and mix just until the dry ingredients are mixed in. Do not overmix.
In a small bowl combine the remaining 2 tablespoons flour, nuts, and drained raisins, and mix together to coat. Fold into the batter. Pour into the prepared pans.
Bake at 350 degrees F (175 degrees C) about 1 hour or until a toothpick comes out clean. Remove to a rack to cool for 10 minutes. Remove from pans and cool on a rack completely.
Cooking : Apricot Pork Chops
Ingredients
6 pork chops
1 (1 ounce) package dry onion soup mix
10 ounces Russian-style salad dressing
1 cup apricot preserves
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the pork chops into a casserole dish. Mix onion soup mix, Russian dressing and apricot preserves together.
Pour mixture over chops and bake for 1 hour.
6 pork chops
1 (1 ounce) package dry onion soup mix
10 ounces Russian-style salad dressing
1 cup apricot preserves
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the pork chops into a casserole dish. Mix onion soup mix, Russian dressing and apricot preserves together.
Pour mixture over chops and bake for 1 hour.
Cooking : Apple Crunch Pie II
Ingredients
8 Macintosh apples - peeled, cored and chopped
1/4 cup white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup rolled oats
1/2 cup brown sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup butter
3/4 cup chopped pecans
1 (9 inch) unbaked pie crust
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine apples, white sugar, 1/2 teaspoon cinnamon and allspice. Pour filling into pie shell.
In a medium bowl, combine oatmeal, brown sugar, nutmeg and 1/2 teaspoon cinnamon. Cut in the butter and mix with fingers until crumbly. Spoon over the top of the apples. Sprinkle top with pecans.
Bake in the preheated oven for 45 minutes, or until golden brown.
8 Macintosh apples - peeled, cored and chopped
1/4 cup white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup rolled oats
1/2 cup brown sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup butter
3/4 cup chopped pecans
1 (9 inch) unbaked pie crust
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine apples, white sugar, 1/2 teaspoon cinnamon and allspice. Pour filling into pie shell.
In a medium bowl, combine oatmeal, brown sugar, nutmeg and 1/2 teaspoon cinnamon. Cut in the butter and mix with fingers until crumbly. Spoon over the top of the apples. Sprinkle top with pecans.
Bake in the preheated oven for 45 minutes, or until golden brown.
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