Ingredients
1 (11 ounce) package pie crust mix
1 (6 ounce) package Canadian-style bacon
1 cup shredded Cheddar cheese
1/4 cup milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
Directions
Preheat oven to 425 degrees F (220 degrees C).
Prepare pastry for a one crust pie as directed on package. Divide pastry into 4 equal parts. Roll each part into a 6 inch circle on a well floured, cloth covered board with a floured, cloth covered rolling pin. Fit pastry over backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard cups; make pleats so pastry will fit closely. If using individual pie pans or tart pans, cut circles 1 inch larger than inverted pans, and fit into pans. Prick surface. Place tarts on an ungreased cookie sheet.
Bake until light brown, about 8 to 10 minutes. Cool 5 minutes, and carefully remove from cups. Reduce oven temperature to 350 degrees F (175 degrees C).
Place 2 bacon slices in the bottom of each pastry cup. Sprinkle cheese over the meat, making slight well in centers. Break 1 egg into each. Add 1 tablespoon milk into each tart. Sprinkle with nutmeg and pepper. Place tarts on an ungreased cookie sheet
Bake until eggs are soft cooked, about 15 to 20 minutes.
Wednesday, August 3, 2011
Cooking : Buttermilk Honey Bread
Ingredients
1 1/2 (.25 ounce) packages active dry yeast
1 teaspoon white sugar
3/4 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups buttermilk, room temperature
2 tablespoons unsalted butter, melted
3 tablespoons honey
1 tablespoon salt
6 1/2 cups all-purpose flour
Directions
In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
Combine buttermilk, butter, honey and the yeast mixture in a large mixing bowl. Add salt and two cups of the flour. Whisk well to combine. Add the remaining flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 minutes.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
Preheat oven to 375 degrees F (190 degrees F).
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are golden and the bottoms of the loaves sound hollow when tapped.
1 1/2 (.25 ounce) packages active dry yeast
1 teaspoon white sugar
3/4 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups buttermilk, room temperature
2 tablespoons unsalted butter, melted
3 tablespoons honey
1 tablespoon salt
6 1/2 cups all-purpose flour
Directions
In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
Combine buttermilk, butter, honey and the yeast mixture in a large mixing bowl. Add salt and two cups of the flour. Whisk well to combine. Add the remaining flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 minutes.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
Preheat oven to 375 degrees F (190 degrees F).
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are golden and the bottoms of the loaves sound hollow when tapped.
Cooking : Acorn Squash with Sweet Spicy Sausage
Ingredients
2 acorn squash, halved and seeded
2 tablespoons olive oil
1 1/2 pounds spicy turkey sausage, casings removed
1 cup brown sugar
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Place the squash halves face-down in a baking dish in 1 inch of water and bake until flesh is tender, about 45 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat; cook the sausage in the oil until brown, breaking the meat into small pieces as it cooks; set aside.
Once the squash halves are tender, discard the water. Generously sprinkle brown sugar into the cavity of each squash half, reserving about 1/4 cup for later use. Fill the squash halves with the browned sausage, and top with the reserved brown sugar. Return squash to the baking dish and bake until the sugar begins to melt, about 15 minutes.
2 acorn squash, halved and seeded
2 tablespoons olive oil
1 1/2 pounds spicy turkey sausage, casings removed
1 cup brown sugar
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Place the squash halves face-down in a baking dish in 1 inch of water and bake until flesh is tender, about 45 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat; cook the sausage in the oil until brown, breaking the meat into small pieces as it cooks; set aside.
Once the squash halves are tender, discard the water. Generously sprinkle brown sugar into the cavity of each squash half, reserving about 1/4 cup for later use. Fill the squash halves with the browned sausage, and top with the reserved brown sugar. Return squash to the baking dish and bake until the sugar begins to melt, about 15 minutes.
Cooking : Bacon Chicken Livers
Ingredients
1/2 pound bacon
1 pound fresh chicken livers
4 tablespoons honey
Directions
Preheat oven to broil setting.
Cut each slice of bacon in half and wrap around each chicken liver, securing with toothpicks.
Broil until bacon is cooked and crisp on one side, then turn and repeat (about 6 to 8 minutes each side). Serve with honey in a bowl, for dipping.
1/2 pound bacon
1 pound fresh chicken livers
4 tablespoons honey
Directions
Preheat oven to broil setting.
Cut each slice of bacon in half and wrap around each chicken liver, securing with toothpicks.
Broil until bacon is cooked and crisp on one side, then turn and repeat (about 6 to 8 minutes each side). Serve with honey in a bowl, for dipping.
Cooking : Brazilian Lemonade
Ingredients
1/2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water
ice
Directions
Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.
Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.
1/2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water
ice
Directions
Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.
Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.
Cooking : Barb's Broccoli-Cauliflower Salad
Ingredients
12 slices bacon
1 head fresh broccoli, diced
1 head cauliflower, chopped
1/2 red onion, diced
3/4 cup sunflower seeds
1 cup creamy salad dressing
1 1/2 tablespoons white wine vinegar
1/4 cup white sugar
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans.
Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.
12 slices bacon
1 head fresh broccoli, diced
1 head cauliflower, chopped
1/2 red onion, diced
3/4 cup sunflower seeds
1 cup creamy salad dressing
1 1/2 tablespoons white wine vinegar
1/4 cup white sugar
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans.
Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.
Cooking : Amish Peanut Butter
Ingredients
1 cup light corn syrup
1/2 cup peanut butter, smooth
1/4 cup marshmallow creme
Directions
In a bowl, mix corn syrup, peanut butter and marshmallow creme until thoroughly combined. Store in an air-tight container.
1 cup light corn syrup
1/2 cup peanut butter, smooth
1/4 cup marshmallow creme
Directions
In a bowl, mix corn syrup, peanut butter and marshmallow creme until thoroughly combined. Store in an air-tight container.
Cooking : Blueberry Peach Cobbler
Ingredients
1/2 cup packed brown sugar
3 tablespoons cornstarch
1/4 teaspoon ground mace
1/4 cup sherry or unsweetened apple juice
5 cups sliced peeled peaches
1 cup fresh or frozen blueberries
1/2 cup chopped pecans
1 tablespoon butter
1 tablespoon lemon juice
1 cup all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 cup cold butter
1/4 cup milk
1 egg, lightly beaten
Directions
In a large saucepan, combine the brown sugar, cornstarch and mace. Stir in sherry or juice until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the peaches, blueberries, pecans, butter and lemon juice. Pour into a greased shallow 2-qt. baking dish.
For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until coarse crumbs form. Stir in milk and egg. Spoon over fruit mixture. Bake at 400 degrees F for 25-30 minutes or until bubbly and a toothpick inserted in the topping comes out clean. Serve warm.
1/2 cup packed brown sugar
3 tablespoons cornstarch
1/4 teaspoon ground mace
1/4 cup sherry or unsweetened apple juice
5 cups sliced peeled peaches
1 cup fresh or frozen blueberries
1/2 cup chopped pecans
1 tablespoon butter
1 tablespoon lemon juice
1 cup all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 cup cold butter
1/4 cup milk
1 egg, lightly beaten
Directions
In a large saucepan, combine the brown sugar, cornstarch and mace. Stir in sherry or juice until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the peaches, blueberries, pecans, butter and lemon juice. Pour into a greased shallow 2-qt. baking dish.
For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until coarse crumbs form. Stir in milk and egg. Spoon over fruit mixture. Bake at 400 degrees F for 25-30 minutes or until bubbly and a toothpick inserted in the topping comes out clean. Serve warm.
Cooking : Artichoke Wonton Cups
Ingredients
1 cup grated Parmesan cheese
1 cup mayonnaise
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups shredded mozzarella cheese
1 (14 ounce) can water packed artichoke hearts, drained and chopped
1 (12 ounce) package wonton wrappers
Directions
In a small mixing bowl, combine the Parmesan cheese, mayonnaise, onion powder and garlic powder; mix well. Stir in the mozzarella cheese and artichokes; set aside.
Coat one side of each wonton wrapper with nonstick cooking spray; press greased side down into miniature muffin cups. Bake at 350 degrees F for 5 minutes or until edges are lightly browned. Fill each cup with 1 tablespoon artichoke mixture. Bake 5-6 minutes longer or until golden brown. Serve warm.
1 cup grated Parmesan cheese
1 cup mayonnaise
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups shredded mozzarella cheese
1 (14 ounce) can water packed artichoke hearts, drained and chopped
1 (12 ounce) package wonton wrappers
Directions
In a small mixing bowl, combine the Parmesan cheese, mayonnaise, onion powder and garlic powder; mix well. Stir in the mozzarella cheese and artichokes; set aside.
Coat one side of each wonton wrapper with nonstick cooking spray; press greased side down into miniature muffin cups. Bake at 350 degrees F for 5 minutes or until edges are lightly browned. Fill each cup with 1 tablespoon artichoke mixture. Bake 5-6 minutes longer or until golden brown. Serve warm.
Cooking : Beth's Tex Mex Dip
Ingredients
1 cup shredded Cheddar cheese
1 (16 ounce) container sour cream
1 (4 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
Directions
In a medium bowl, mix the Cheddar cheese, sour cream, green chile peppers and taco seasoning mix. Chill at least 2 hours in the refrigerator before serving.
1 cup shredded Cheddar cheese
1 (16 ounce) container sour cream
1 (4 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
Directions
In a medium bowl, mix the Cheddar cheese, sour cream, green chile peppers and taco seasoning mix. Chill at least 2 hours in the refrigerator before serving.
Cooking : Banana Pudding V
Ingredients
1 (8 ounce) package lowfat cream cheese, softened
1 (8 ounce) container lite sour cream
1 (8 ounce) container lite frozen whipped topping, thawed
1 teaspoon vanilla extract
3 (1 ounce) packages instant sugar-free vanilla pudding mix
1/2 packet artificial sweetener
5 cups nonfat milk
1 (11 ounce) package Cookies, vanilla wafers, lower fat
7 bananas, sliced
Directions
In a medium bowl, beat cream cheese with sour cream. Stir in whipped topping and vanilla. Set aside.
In a large bowl, combine pudding mix, sweetener and milk. Stir until sugar and mix are dissolved. Combine with cheese mixture.
In a large glass serving dish, layer pudding mixture, wafers and bananas until all ingredients are used. Chill until serving.
1 (8 ounce) package lowfat cream cheese, softened
1 (8 ounce) container lite sour cream
1 (8 ounce) container lite frozen whipped topping, thawed
1 teaspoon vanilla extract
3 (1 ounce) packages instant sugar-free vanilla pudding mix
1/2 packet artificial sweetener
5 cups nonfat milk
1 (11 ounce) package Cookies, vanilla wafers, lower fat
7 bananas, sliced
Directions
In a medium bowl, beat cream cheese with sour cream. Stir in whipped topping and vanilla. Set aside.
In a large bowl, combine pudding mix, sweetener and milk. Stir until sugar and mix are dissolved. Combine with cheese mixture.
In a large glass serving dish, layer pudding mixture, wafers and bananas until all ingredients are used. Chill until serving.
Cooking : Bacon Squash Saute
Ingredients
6 bacon strips, diced
2 small zucchini, cut into 1/4 inch slices
2 small yellow summer squash, cut into 1/4 inch slices
1 medium onion, thinly sliced
Directions
In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute the zucchini, yellow squash and onion for 6-8 minutes or until crisp-tender. Sprinkle with bacon.
6 bacon strips, diced
2 small zucchini, cut into 1/4 inch slices
2 small yellow summer squash, cut into 1/4 inch slices
1 medium onion, thinly sliced
Directions
In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute the zucchini, yellow squash and onion for 6-8 minutes or until crisp-tender. Sprinkle with bacon.
Cooking : Austrian Peach Cookies II
Ingredients
3/4 cup unsalted butter
1 cup white sugar
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 cup milk
1/4 cup semisweet chocolate chips
2/3 cup apricot jam
1/3 cup ground pecans
2 teaspoons rum
1/4 cup water
1 cup white sugar
2 drops red food coloring
4 drops yellow food coloring
Directions
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and baking powder, stir into the creamed mixture alternately with the milk. Roll dough into 1 inch balls and place balls 1 inch apart onto an ungreased cookie sheet.
Bake for 15 to 20 minutes in the preheated oven, until cookies start to brown on the bottom. remove from baking sheets and cool on wire racks.
When cookies are completely cool, carve a hole into the flat side of each cookie using a small knife. Save the crumbs. In a heatproof bowl, melt chocolate chips in a microwave or over a pan of simmering water. Stir frequently until smooth. In a medium bowl, stir together the melted chocolate, apricot jam, ground pecans, rum and reserved crumbs until well blended. Fill the carved out centers of the cookies with the chocolate mixture and stick two cookies together with the filling sides in to form a peach shape.
Divide the remaining cup of sugar into two bowls. One bowl should contain 1/4 cup and 3/4 cup in the other. Color the small bowl with the red coloring by working it in with your fingers. Color the other bowl with the yellow coloring and add a pinch of the red sugar to it to make a peachy color. Brush each cookie with water and roll them first in the yellow sugar, then dip a part of them into the red sugar to give them a blush. Insert plastic green stems into the top for a realistic effect.
3/4 cup unsalted butter
1 cup white sugar
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 cup milk
1/4 cup semisweet chocolate chips
2/3 cup apricot jam
1/3 cup ground pecans
2 teaspoons rum
1/4 cup water
1 cup white sugar
2 drops red food coloring
4 drops yellow food coloring
Directions
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and baking powder, stir into the creamed mixture alternately with the milk. Roll dough into 1 inch balls and place balls 1 inch apart onto an ungreased cookie sheet.
Bake for 15 to 20 minutes in the preheated oven, until cookies start to brown on the bottom. remove from baking sheets and cool on wire racks.
When cookies are completely cool, carve a hole into the flat side of each cookie using a small knife. Save the crumbs. In a heatproof bowl, melt chocolate chips in a microwave or over a pan of simmering water. Stir frequently until smooth. In a medium bowl, stir together the melted chocolate, apricot jam, ground pecans, rum and reserved crumbs until well blended. Fill the carved out centers of the cookies with the chocolate mixture and stick two cookies together with the filling sides in to form a peach shape.
Divide the remaining cup of sugar into two bowls. One bowl should contain 1/4 cup and 3/4 cup in the other. Color the small bowl with the red coloring by working it in with your fingers. Color the other bowl with the yellow coloring and add a pinch of the red sugar to it to make a peachy color. Brush each cookie with water and roll them first in the yellow sugar, then dip a part of them into the red sugar to give them a blush. Insert plastic green stems into the top for a realistic effect.
Cooking : Angel's Old Fashioned Beef Stew
Ingredients
4 tablespoons vegetable oil
1/2 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 pounds beef chuck, cubed
12 small boiling onions
6 large potatoes, peeled and diced
6 carrots, sliced
3 stalks celery, sliced
3 (10.5 ounce) cans beef broth
3 tablespoons all-purpose flour
1 tablespoon cold water
Directions
In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.
4 tablespoons vegetable oil
1/2 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 pounds beef chuck, cubed
12 small boiling onions
6 large potatoes, peeled and diced
6 carrots, sliced
3 stalks celery, sliced
3 (10.5 ounce) cans beef broth
3 tablespoons all-purpose flour
1 tablespoon cold water
Directions
In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.
Cooking : Asparagus Appetizers
Ingredients
20 thin slices sandwich bread, crusts removed
3/4 pound butter
4 ounces blue cheese, at room temperature
1 (8 ounce) package cream cheese, at room temperature
1 egg, beaten
20 fresh asparagus spears
Directions
Trim crusts from bread, and flatten slightly with a rolling pin.
In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.
Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
To serve, preheat oven to 400 degrees F (205 degrees C).
Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!
20 thin slices sandwich bread, crusts removed
3/4 pound butter
4 ounces blue cheese, at room temperature
1 (8 ounce) package cream cheese, at room temperature
1 egg, beaten
20 fresh asparagus spears
Directions
Trim crusts from bread, and flatten slightly with a rolling pin.
In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.
Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
To serve, preheat oven to 400 degrees F (205 degrees C).
Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!
Cooking : Broccoli Rabe with Portobello Mushroom
Ingredients
1/2 cup extra-virgin olive oil
3 cloves garlic, minced
1/2 cup red onion, chopped
3 sprigs fresh thyme, chopped
2 portobello mushroom caps, cut into 1/4-inch pieces
sea salt and freshly ground black pepper to taste
2 bunches broccoli rabe, ends trimmed, and cut into 2-inch pieces
1/4 cup grated Parmesan cheese, or as needed
Directions
Heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened, and the garlic begins to brown, about 10 minutes. Stir in the thyme and portobello mushrooms, then turn the heat to low. Season to taste with salt and pepper, and cook until the mushrooms have reduced but are not browning, 30 to 35 minutes.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli rabe, recover, and steam until tender, about 6 minutes. Once the broccoli rabe has cooked, toss it with the mushroom mixture, and sprinkle with Parmesan cheese to serve.
1/2 cup extra-virgin olive oil
3 cloves garlic, minced
1/2 cup red onion, chopped
3 sprigs fresh thyme, chopped
2 portobello mushroom caps, cut into 1/4-inch pieces
sea salt and freshly ground black pepper to taste
2 bunches broccoli rabe, ends trimmed, and cut into 2-inch pieces
1/4 cup grated Parmesan cheese, or as needed
Directions
Heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened, and the garlic begins to brown, about 10 minutes. Stir in the thyme and portobello mushrooms, then turn the heat to low. Season to taste with salt and pepper, and cook until the mushrooms have reduced but are not browning, 30 to 35 minutes.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli rabe, recover, and steam until tender, about 6 minutes. Once the broccoli rabe has cooked, toss it with the mushroom mixture, and sprinkle with Parmesan cheese to serve.
Cooking : Applesauce Cinnamon Gelatin Salad
Ingredients
1/3 cup cinnamon red hot candies
1 1/2 cups boiling water
1 (3 ounce) package lemon flavored gelatin mix
1 1/2 cups applesauce
Directions
In a large bowl, dissolve candies in boiling water. Add gelatin and stir until dissolved. Stir in applesauce and a few ice cubes and chill for 3 hours, or until set. Serve cold with whipped cream.
1/3 cup cinnamon red hot candies
1 1/2 cups boiling water
1 (3 ounce) package lemon flavored gelatin mix
1 1/2 cups applesauce
Directions
In a large bowl, dissolve candies in boiling water. Add gelatin and stir until dissolved. Stir in applesauce and a few ice cubes and chill for 3 hours, or until set. Serve cold with whipped cream.
Cooking : Beef Heart Stew
Ingredients
1 medium beef heart, rinsed and cubed
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large onion, peeled and sliced
1 cup water
2 teaspoons salt
1/2 teaspoon seasoned salt
Directions
Dredge the beef heart in flour until coated. Heat the oil in a Dutch oven over medium-high heat. Fry the pieces of heart until browned. Stir in onions and water. Season with salt and seasoning salt. Cover, reduce heat to low, and simmer for 2 to 3 hours, or until the meat is very tender. Serve over noodles or mashed potatoes.
1 medium beef heart, rinsed and cubed
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large onion, peeled and sliced
1 cup water
2 teaspoons salt
1/2 teaspoon seasoned salt
Directions
Dredge the beef heart in flour until coated. Heat the oil in a Dutch oven over medium-high heat. Fry the pieces of heart until browned. Stir in onions and water. Season with salt and seasoning salt. Cover, reduce heat to low, and simmer for 2 to 3 hours, or until the meat is very tender. Serve over noodles or mashed potatoes.
Cooking : Brandied Candied Walnuts
Ingredients
2 cups granulated sugar
1 pound walnut halves
1/4 cup brandy
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
3 fluid ounces orange juice
Directions
Preheat oven to 350 degrees F.
In a bowl, toss 1 cup of sugar with remaining ingredients and mix well.
Pour mixture on to a cookie sheet, spread evenly, and bake for 20 minutes.
Remove from oven and sprinkle remaining 1 cup of sugar over the top and mix. Allow walnuts to cool before serving.
2 cups granulated sugar
1 pound walnut halves
1/4 cup brandy
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
3 fluid ounces orange juice
Directions
Preheat oven to 350 degrees F.
In a bowl, toss 1 cup of sugar with remaining ingredients and mix well.
Pour mixture on to a cookie sheet, spread evenly, and bake for 20 minutes.
Remove from oven and sprinkle remaining 1 cup of sugar over the top and mix. Allow walnuts to cool before serving.
Cooking : Applesauce Oat Cake
Ingredients
1 3/4 cups applesauce
1 cup quick-cooking oats
1/2 cup butter flavored shortening
3/4 cup packed brown sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
2 cups confectioners' sugar
2 tablespoons butter or margarine, softened
2 tablespoons milk
1/2 teaspoon vanilla extract
Directions
In a small saucepan, bring the applesauce to a slow boil. Stir in oats; remove from the heat. Cover and let stand for 20 minutes.
In a mixing bowl, cream shortening and brown sugar. Add egg; mix well. Combine the flour, baking soda, cinnamon, salt and cloves; add to the creamed mixture alternately with applesauce mixture. Pour into a greased 8-in. square baking pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a mixing bowl, combine the frosting ingredients; beat until smooth. Frost cooled cake.
1 3/4 cups applesauce
1 cup quick-cooking oats
1/2 cup butter flavored shortening
3/4 cup packed brown sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
2 cups confectioners' sugar
2 tablespoons butter or margarine, softened
2 tablespoons milk
1/2 teaspoon vanilla extract
Directions
In a small saucepan, bring the applesauce to a slow boil. Stir in oats; remove from the heat. Cover and let stand for 20 minutes.
In a mixing bowl, cream shortening and brown sugar. Add egg; mix well. Combine the flour, baking soda, cinnamon, salt and cloves; add to the creamed mixture alternately with applesauce mixture. Pour into a greased 8-in. square baking pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a mixing bowl, combine the frosting ingredients; beat until smooth. Frost cooled cake.
Cooking : Barbeque Chicken
Ingredients
1 cup lemon juice
1/4 cup vegetable oil
1/4 cup vinegar
1 tablespoon dried oregano
2 teaspoons garlic powder
1 whole chicken, cut into pieces
salt and pepper to taste
Directions
In a large glass bowl mix lemon juice, vegetable oil, vinegar, oregano, and garlic powder. Place chicken pieces in the bowl, and season with salt and pepper. Cover, and marinate in the refrigerator at least 1 hour.
Preheat an outdoor grill for high heat, and lightly oil grate.
On the prepared grill, cook chicken until no longer pink and juices run clear. Periodically brush chicken with the remaining marinade mixture while cooking. Discard any leftover marinade.
1 cup lemon juice
1/4 cup vegetable oil
1/4 cup vinegar
1 tablespoon dried oregano
2 teaspoons garlic powder
1 whole chicken, cut into pieces
salt and pepper to taste
Directions
In a large glass bowl mix lemon juice, vegetable oil, vinegar, oregano, and garlic powder. Place chicken pieces in the bowl, and season with salt and pepper. Cover, and marinate in the refrigerator at least 1 hour.
Preheat an outdoor grill for high heat, and lightly oil grate.
On the prepared grill, cook chicken until no longer pink and juices run clear. Periodically brush chicken with the remaining marinade mixture while cooking. Discard any leftover marinade.
Cooking : Asparagus and Water Chestnuts
Ingredients
2 teaspoons olive oil
1 teaspoon butter (optional)
1/4 cup diced red onion
1 (5 ounce) can sliced water chestnuts, drained
1 (10 ounce) package frozen cut asparagus
2 teaspoons balsamic vinegar
Directions
Heat the olive oil and butter in a skillet over medium-high heat. Add the onion, and saute for a few minutes to release the flavor into the oil. Add the water chestnuts, asparagus, and vinegar; cook and stir for about 10 minutes, until the asparagus is cooked but still crunchy.
2 teaspoons olive oil
1 teaspoon butter (optional)
1/4 cup diced red onion
1 (5 ounce) can sliced water chestnuts, drained
1 (10 ounce) package frozen cut asparagus
2 teaspoons balsamic vinegar
Directions
Heat the olive oil and butter in a skillet over medium-high heat. Add the onion, and saute for a few minutes to release the flavor into the oil. Add the water chestnuts, asparagus, and vinegar; cook and stir for about 10 minutes, until the asparagus is cooked but still crunchy.
Cooking : Baked Pork Spring Rolls
Ingredients
1/2 pound ground pork
1 cup finely shredded cabbage
1/4 cup finely shredded carrot
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
1/2 teaspoon sesame oil
1/2 tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 1/2 teaspoons minced garlic
1 teaspoon chile sauce
1 tablespoon cornstarch
1 tablespoon water
12 (7 inch square) spring roll wrappers
4 teaspoons vegetable oil
Directions
Preheat oven to 425 degrees F (220 degrees C).
Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
Mix cornstarch and water in a small bowl.
Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,
1/2 pound ground pork
1 cup finely shredded cabbage
1/4 cup finely shredded carrot
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
1/2 teaspoon sesame oil
1/2 tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 1/2 teaspoons minced garlic
1 teaspoon chile sauce
1 tablespoon cornstarch
1 tablespoon water
12 (7 inch square) spring roll wrappers
4 teaspoons vegetable oil
Directions
Preheat oven to 425 degrees F (220 degrees C).
Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
Mix cornstarch and water in a small bowl.
Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,
Cooking : Andouille Sausage
Ingredients
1 1/2 yards of large sausage casing, about 2 to 3 inches wide
4 pounds lean pork meat
2 pounds pork fat
1/4 cup minced garlic
2 tablespoons salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1 tablespoon ground paprika
1/4 teaspoon crushed bay leaf
1/4 teaspoon dried sage
5 teaspoons hickory-flavored liquid smoke
Directions
Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.
Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well.
Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.
Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.
1 1/2 yards of large sausage casing, about 2 to 3 inches wide
4 pounds lean pork meat
2 pounds pork fat
1/4 cup minced garlic
2 tablespoons salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1 tablespoon ground paprika
1/4 teaspoon crushed bay leaf
1/4 teaspoon dried sage
5 teaspoons hickory-flavored liquid smoke
Directions
Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.
Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well.
Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.
Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.
Cooking : Applesauce French Toast
Ingredients
3/4 cup milk
1 teaspoon ground cinnamon
2 tablespoons white sugar
1/4 cup applesauce
6 slices bread
Directions
In a large mixing bowl, combine the eggs, milk, cinnamon, sugar and applesauce; mix well.
Soak bread one slice at a time until saturated with liquid.
Cook on a lightly greased skillet or griddle over medium/high heat until lightly browned on both sides. Serve hot.
3/4 cup milk
1 teaspoon ground cinnamon
2 tablespoons white sugar
1/4 cup applesauce
6 slices bread
Directions
In a large mixing bowl, combine the eggs, milk, cinnamon, sugar and applesauce; mix well.
Soak bread one slice at a time until saturated with liquid.
Cook on a lightly greased skillet or griddle over medium/high heat until lightly browned on both sides. Serve hot.
Cooking : Apple Orange Bread
Ingredients
2 large unpeeled baking apples, cored and quartered
1 large orange, quartered
1 1/2 cups raisins
2/3 cup shortening
2 cups sugar
1 teaspoon lemon extract
4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup orange juice
1 cup chopped walnuts
Directions
In a blender or food processor, process apples, orange and raisins until finely chopped; set aside. In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition; beat until light and fluffy. Beat in extract. Combine dry ingredients; add to creamed mixture alternately with orange juice. Stir in fruit mixture and nuts. Pour into three greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 50-55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
2 large unpeeled baking apples, cored and quartered
1 large orange, quartered
1 1/2 cups raisins
2/3 cup shortening
2 cups sugar
1 teaspoon lemon extract
4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup orange juice
1 cup chopped walnuts
Directions
In a blender or food processor, process apples, orange and raisins until finely chopped; set aside. In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition; beat until light and fluffy. Beat in extract. Combine dry ingredients; add to creamed mixture alternately with orange juice. Stir in fruit mixture and nuts. Pour into three greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 50-55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
Cooking : Bran Flax Muffins
Ingredients
1 1/2 cups all-purpose flour
3/4 cup ground flax seed
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup skim milk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons vegetable oil
2 cups shredded carrots
2 apples, peeled, shredded
1/2 cup raisins
1 cup chopped mixed nuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
1 1/2 cups all-purpose flour
3/4 cup ground flax seed
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup skim milk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons vegetable oil
2 cups shredded carrots
2 apples, peeled, shredded
1/2 cup raisins
1 cup chopped mixed nuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cooking : Apple Butter I
Ingredients
8 apples - peeled, cored and chopped
4 cups white sugar
4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Directions
Fill a slow cooker with diced apples, sugar, cinnamon, cloves and salt. Cover, and cook on high for 1 hour. Reduce heat. Simmer, stirring occasionally, for 12 hours, or until thick and dark golden in color.
Pack into small, freezer-safe containers leaving 3/4 inch space at the top. Store in the freezer.
8 apples - peeled, cored and chopped
4 cups white sugar
4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Directions
Fill a slow cooker with diced apples, sugar, cinnamon, cloves and salt. Cover, and cook on high for 1 hour. Reduce heat. Simmer, stirring occasionally, for 12 hours, or until thick and dark golden in color.
Pack into small, freezer-safe containers leaving 3/4 inch space at the top. Store in the freezer.
Cooking : Asparagus Beef Roll-Ups
Ingredients
2 tablespoons whipping cream
2 tablespoons sour cream
2 teaspoons prepared horseradish
1/4 teaspoon grated lemon peel
1/4 teaspoon salt
Dash pepper
4 (6 inch) flour tortillas
4 thin slices cooked roast beef
4 fresh asparagus spears, cooked and drained
Directions
In a small mixing bowl, beat whipping cream until soft peaks form. Fold in sour cream, horseradish, lemon peel, salt and pepper. Spread about 2 teaspoons on each tortilla; top with a slice of beef. Spread with the remaining cream mixture. Place an asparagus spear at one end; roll up tightly. Wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1/2-in. slices.
2 tablespoons whipping cream
2 tablespoons sour cream
2 teaspoons prepared horseradish
1/4 teaspoon grated lemon peel
1/4 teaspoon salt
Dash pepper
4 (6 inch) flour tortillas
4 thin slices cooked roast beef
4 fresh asparagus spears, cooked and drained
Directions
In a small mixing bowl, beat whipping cream until soft peaks form. Fold in sour cream, horseradish, lemon peel, salt and pepper. Spread about 2 teaspoons on each tortilla; top with a slice of beef. Spread with the remaining cream mixture. Place an asparagus spear at one end; roll up tightly. Wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1/2-in. slices.
Cooking : Bean and Tomato Stew with Sage
Ingredients
3 tablespoons olive oil
4 cloves garlic, quartered
1/4 cup white wine
1 (14.5 ounce) can diced tomatoes in juice
2 tablespoons water
1/4 teaspoon ground black pepper
1 1/2 teaspoons ground sage
1/2 teaspoon dried thyme
1 (16 ounce) can cannellini beans
salt and pepper (optional)
Directions
Heat the olive oil in a large saucepan over medium heat. Add garlic, and saute until lightly browned. Pour in the white wine, and simmer for a minute. Pour in the tomatoes with juice and water, and season with pepper, sage, thyme, and the bay leaf. Bring to a boil, and let simmer for about 20 minutes.
Pour in the beans, and simmer for another 20 minutes or so, until the stew is thickened and flavors have blended. Remove the bay leaf, taste, and season with salt and pepper before serving.
3 tablespoons olive oil
4 cloves garlic, quartered
1/4 cup white wine
1 (14.5 ounce) can diced tomatoes in juice
2 tablespoons water
1/4 teaspoon ground black pepper
1 1/2 teaspoons ground sage
1/2 teaspoon dried thyme
1 (16 ounce) can cannellini beans
salt and pepper (optional)
Directions
Heat the olive oil in a large saucepan over medium heat. Add garlic, and saute until lightly browned. Pour in the white wine, and simmer for a minute. Pour in the tomatoes with juice and water, and season with pepper, sage, thyme, and the bay leaf. Bring to a boil, and let simmer for about 20 minutes.
Pour in the beans, and simmer for another 20 minutes or so, until the stew is thickened and flavors have blended. Remove the bay leaf, taste, and season with salt and pepper before serving.
Cooking : Avocado and Cilantro Soup
Ingredients
4 avocados - peeled, pitted and diced
1 shallot, finely chopped
3 1/2 cups cold chicken broth
2 tablespoons tomato paste
1 teaspoon hot pepper sauce (e.g. Tabasco™)
1 tablespoon fresh lime juice, or to taste
1 tablespoon tequila (optional)
2 tablespoons chopped fresh cilantro
salt and pepper to taste
2 tablespoons sour cream
Directions
In a large food processor, combine the avocado, shallot, chicken broth, tomato paste, hot pepper sauce, lime juice and tequila. Reserve a little bit of cilantro for garnish, then put the rest into the processor. Process until smooth. If you have an immersion blender, you may do this in a pot or large bowl. Season with salt and pepper. Transfer to a large bowl, cover and refrigerate for at least 2 hours before serving.
To serve, divide the soup between four chilled bowls. Top with a dollop of sour cream and a sprig of cilantro.
4 avocados - peeled, pitted and diced
1 shallot, finely chopped
3 1/2 cups cold chicken broth
2 tablespoons tomato paste
1 teaspoon hot pepper sauce (e.g. Tabasco™)
1 tablespoon fresh lime juice, or to taste
1 tablespoon tequila (optional)
2 tablespoons chopped fresh cilantro
salt and pepper to taste
2 tablespoons sour cream
Directions
In a large food processor, combine the avocado, shallot, chicken broth, tomato paste, hot pepper sauce, lime juice and tequila. Reserve a little bit of cilantro for garnish, then put the rest into the processor. Process until smooth. If you have an immersion blender, you may do this in a pot or large bowl. Season with salt and pepper. Transfer to a large bowl, cover and refrigerate for at least 2 hours before serving.
To serve, divide the soup between four chilled bowls. Top with a dollop of sour cream and a sprig of cilantro.
Cooking : Blueberry Oat Bars
Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 1/2 cups sugar, divided
1/2 teaspoon baking soda
3/4 cup cold butter
2 cups fresh or frozen blueberries
2 tablespoons cornstarch
2 tablespoons lemon juice
Directions
In a bowl, combine flour, oats, 1 cup sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Reserve 2 cups for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. x 2-in. baking pan; set aside.
In a saucepan, combine blueberries, cornstarch, lemon juice and remaining sugar. Bring to a boil; boil for 2 minutes, stirring constantly. Spread evenly over the crust. Sprinkle with the reserved crumb mixture. Bake at 375 degrees F for 25 minutes or until lightly browned. Cool before cutting.
1 1/2 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 1/2 cups sugar, divided
1/2 teaspoon baking soda
3/4 cup cold butter
2 cups fresh or frozen blueberries
2 tablespoons cornstarch
2 tablespoons lemon juice
Directions
In a bowl, combine flour, oats, 1 cup sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Reserve 2 cups for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. x 2-in. baking pan; set aside.
In a saucepan, combine blueberries, cornstarch, lemon juice and remaining sugar. Bring to a boil; boil for 2 minutes, stirring constantly. Spread evenly over the crust. Sprinkle with the reserved crumb mixture. Bake at 375 degrees F for 25 minutes or until lightly browned. Cool before cutting.
Cooking : Beef Tips and Noodles
Ingredients
1 pound sirloin tips, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 (16 ounce) package wide egg noodles
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
Bake in a preheated oven for 1 hour.
While beef tips are baking, 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. Serve beef tips and sauce over noodles.
1 pound sirloin tips, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 (16 ounce) package wide egg noodles
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
Bake in a preheated oven for 1 hour.
While beef tips are baking, 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. Serve beef tips and sauce over noodles.
Cooking : Boston Cream Sponge Cake
Ingredients
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 cup sugar
2 tablespoons cornstarch
1 1/2 cups milk
6 egg yolks, beaten
1 teaspoon vanilla extract
1/2 cup butter (no substitutes), softened
CHOCOLATE FROSTING:
2 tablespoons butter, softened
1 (1 ounce) square unsweetened baking chocolate, melted and cooled
1 cup confectioners' sugar
3 tablespoons whipping cream
1 teaspoon vanilla extract
Directions
In a mixing bowl, beat eggs until light and fluffy. Gradually add sugar and salt, beating until thick and lemon-colored. Add vanilla; mix well. Fold in flour, 2 tablespoons at a time. Pour into two greased and floured 9-in. round baking pans. Bake at 350 degrees F for 17-20 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For custard, combine sugar and cornstarch in a saucepan. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly. Remove from the heat; stir in vanilla. Cool completely. In a mixing bowl, cream butter. Gradually beat in custard.
To assemble, split each cake into two horizontal layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with remaining cake layer. In a small mixing bowl, combine frosting ingredients. Spread over top of cake. Refrigerate.
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 cup sugar
2 tablespoons cornstarch
1 1/2 cups milk
6 egg yolks, beaten
1 teaspoon vanilla extract
1/2 cup butter (no substitutes), softened
CHOCOLATE FROSTING:
2 tablespoons butter, softened
1 (1 ounce) square unsweetened baking chocolate, melted and cooled
1 cup confectioners' sugar
3 tablespoons whipping cream
1 teaspoon vanilla extract
Directions
In a mixing bowl, beat eggs until light and fluffy. Gradually add sugar and salt, beating until thick and lemon-colored. Add vanilla; mix well. Fold in flour, 2 tablespoons at a time. Pour into two greased and floured 9-in. round baking pans. Bake at 350 degrees F for 17-20 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For custard, combine sugar and cornstarch in a saucepan. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly. Remove from the heat; stir in vanilla. Cool completely. In a mixing bowl, cream butter. Gradually beat in custard.
To assemble, split each cake into two horizontal layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with remaining cake layer. In a small mixing bowl, combine frosting ingredients. Spread over top of cake. Refrigerate.
Cooking : Apple-Rhubarb Dessert
Ingredients
1/2 cup unsalted butter, melted
6 ounces brioche, torn into 1/2 inch pieces
3 cups diced rhubarb
1 Granny Smith apple -- peeled, cored and sliced into thin wedges
5/8 cup dark brown sugar
1/4 teaspoon ground cinnamon
1 pinch ground nutmeg
1/2 lemon, zested and juiced
1 tablespoon butter, diced
3/8 cup warm water
Directions
Preheat oven to 375 degrees F (190 degrees C). Butter a shallow, 1-quart baking dish.
In a medium bowl, combine melted butter and brioche. Line the bottom of the baking dish with one-third of the mixture.
In another bowl, combine rhubarb, apple, brown sugar, cinnamon, nutmeg, lemon juice and zest. Let rest until juices begin to run, 5 minutes. Then spread half of the mixture over the brioche in the dish. Top with half the remaining brioche. Spread the remaining rhubarb over that and top with the last of the brioche. Dot with 1 tablespoon butter. Spoon the warm water evenly over the top.
Cover and bake in preheated oven 25 to 35 minutes, until rhubarb is tender. Increase oven temperature to 400 degrees F (200 degrees C), uncover dish, and bake until top is crusty, rhubarb is soft, and bubbles form at the edges of the dish, 10 to 15 minutes. Serve warm.
1/2 cup unsalted butter, melted
6 ounces brioche, torn into 1/2 inch pieces
3 cups diced rhubarb
1 Granny Smith apple -- peeled, cored and sliced into thin wedges
5/8 cup dark brown sugar
1/4 teaspoon ground cinnamon
1 pinch ground nutmeg
1/2 lemon, zested and juiced
1 tablespoon butter, diced
3/8 cup warm water
Directions
Preheat oven to 375 degrees F (190 degrees C). Butter a shallow, 1-quart baking dish.
In a medium bowl, combine melted butter and brioche. Line the bottom of the baking dish with one-third of the mixture.
In another bowl, combine rhubarb, apple, brown sugar, cinnamon, nutmeg, lemon juice and zest. Let rest until juices begin to run, 5 minutes. Then spread half of the mixture over the brioche in the dish. Top with half the remaining brioche. Spread the remaining rhubarb over that and top with the last of the brioche. Dot with 1 tablespoon butter. Spoon the warm water evenly over the top.
Cover and bake in preheated oven 25 to 35 minutes, until rhubarb is tender. Increase oven temperature to 400 degrees F (200 degrees C), uncover dish, and bake until top is crusty, rhubarb is soft, and bubbles form at the edges of the dish, 10 to 15 minutes. Serve warm.
Cooking : Blackberry with Red Wine Sorbet
Ingredients
3/4 cup white sugar
1/2 cup water
1 1/2 pounds fresh blackberries
1/2 cup semi-dry fruity red wine, such as Sangiovese
Directions
Heat the sugar and water together in a small saucepan over medium-low heat; cook and stir until the sugar is dissolved completely, making a simple syrup. Set aside to cool.
Puree the blackberries in a blender or food processor; strain through a fine-mesh strainer to remove any seeds or pulp. Whisk the strained blackberry juice, the cooled simple syrup, and the red wine together in a bowl; chill in refrigerator until cold.
Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions
3/4 cup white sugar
1/2 cup water
1 1/2 pounds fresh blackberries
1/2 cup semi-dry fruity red wine, such as Sangiovese
Directions
Heat the sugar and water together in a small saucepan over medium-low heat; cook and stir until the sugar is dissolved completely, making a simple syrup. Set aside to cool.
Puree the blackberries in a blender or food processor; strain through a fine-mesh strainer to remove any seeds or pulp. Whisk the strained blackberry juice, the cooled simple syrup, and the red wine together in a bowl; chill in refrigerator until cold.
Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions
Cooking : Abbey's White Chocolate Latte
Ingredients
1 1/2 cups milk
1 tablespoon heavy cream
1/8 teaspoon vanilla extract
1 tablespoon white sugar
1/2 cup brewed espresso
1/4 cup white chocolate chips, chopped
Directions
Combine the milk and cream in a saucepan, and whisk over high heat until hot and frothy. Remove from heat and stir in the vanilla and sugar. Whisk together hot espresso and white chocolate chips in a mug until smooth. If you are making two, pour half into another mug. Top with the frothy hot milk and stir to blend in the flavoring.
1 1/2 cups milk
1 tablespoon heavy cream
1/8 teaspoon vanilla extract
1 tablespoon white sugar
1/2 cup brewed espresso
1/4 cup white chocolate chips, chopped
Directions
Combine the milk and cream in a saucepan, and whisk over high heat until hot and frothy. Remove from heat and stir in the vanilla and sugar. Whisk together hot espresso and white chocolate chips in a mug until smooth. If you are making two, pour half into another mug. Top with the frothy hot milk and stir to blend in the flavoring.
Cooking : Big Cheeseburger Pizza
Ingredients
1/2 pound ground beef
1 onion, chopped
1 cup thousand island salad dressing, or to taste
1 (12 inch) pre-baked pizza crust
1/2 teaspoon seasoning salt, or to taste
1 cup shredded American cheese
2 cups shredded lettuce
1 tomato, chopped (optional)
dill pickle slices (optional)
Directions
Place the ground beef and onion in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Season with seasoning salt, drain off grease, and set aside.
Preheat the oven to 450 degrees F (230 degrees C). Spread salad dressing on the pizza crust. Top with a layer of ground beef and onion. Sprinkle shredded cheese over the top.
Bake for 8 to 10 minutes in the preheated oven, until cheese is melted. Allow pizza to cool for about 5 minutes, then slice into wedges and top with lettuce tomato and pickles, if desired.
1/2 pound ground beef
1 onion, chopped
1 cup thousand island salad dressing, or to taste
1 (12 inch) pre-baked pizza crust
1/2 teaspoon seasoning salt, or to taste
1 cup shredded American cheese
2 cups shredded lettuce
1 tomato, chopped (optional)
dill pickle slices (optional)
Directions
Place the ground beef and onion in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Season with seasoning salt, drain off grease, and set aside.
Preheat the oven to 450 degrees F (230 degrees C). Spread salad dressing on the pizza crust. Top with a layer of ground beef and onion. Sprinkle shredded cheese over the top.
Bake for 8 to 10 minutes in the preheated oven, until cheese is melted. Allow pizza to cool for about 5 minutes, then slice into wedges and top with lettuce tomato and pickles, if desired.
Cooking : Bacon, Asparagus, and Cheese Sandwiches
Ingredients
8 slices bacon
1 (10 ounce) can asparagus tips, drained
4 thick slices sourdough bread, lightly toasted
4 slices sharp Cheddar cheese
Directions
Adjust oven rack to upper position, and set oven to broil. You may also use a toaster oven to cook the sandwiches if you don't want to broil them in the oven.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown and crispy. Drain on paper towels.
Place a few spears of asparagus on a slice of bread. Top with 2 slices crisp bacon then a slice of cheese.
Toast under the broiler until the cheese is melted and bubbly.
8 slices bacon
1 (10 ounce) can asparagus tips, drained
4 thick slices sourdough bread, lightly toasted
4 slices sharp Cheddar cheese
Directions
Adjust oven rack to upper position, and set oven to broil. You may also use a toaster oven to cook the sandwiches if you don't want to broil them in the oven.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown and crispy. Drain on paper towels.
Place a few spears of asparagus on a slice of bread. Top with 2 slices crisp bacon then a slice of cheese.
Toast under the broiler until the cheese is melted and bubbly.
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