Ingredients
3 (1 ounce) squares unsweetened chocolate, chopped
1 cup mayonnaise
2 tablespoons vinegar
2 tablespoons vanilla extract
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon salt
2 cups warm water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Melt the chocolate in a double boiler or in the microwave.
Pour the melted chocolate into a large mixing bowl. Blend in the mayonnaise, vinegar and vanilla. Combine the flour, sugar, baking soda, and salt and gradually stir into the chocolate mixture. Slowly stir in the warm water. Pour batter into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Saturday, August 27, 2011
Cooking : Asparagus and Mozzarella Stuffed Chicken Breasts
Ingredients
2 large skinless, boneless chicken breast halves
salt and black pepper to taste
8 asparagus spears, trimmed - divided
1/2 cup shredded mozzarella cheese, divided
1/4 cup Italian seasoned bread crumbs
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2 large skinless, boneless chicken breast halves
salt and black pepper to taste
8 asparagus spears, trimmed - divided
1/2 cup shredded mozzarella cheese, divided
1/4 cup Italian seasoned bread crumbs
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Cooking : Barb's Famous Broccoli and Cheese
Ingredients
5 (10 ounce) packages frozen broccoli florets
2 (1 pound) loaves processed cheese (i.e. Velveeta�), cubed
1 pint sour cream
1 cup margarine, melted
2 1/2 cups coarsely crushed buttery round crackers
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the broccoli into a large saucepan and fill with about 1 inch of water. Bring to a boil, and cook just until tender, about 3 minutes. Drain and transfer to a 4 quart casserole dish.
In a separate pan, combine the processed cheese and margarine. Cook over medium heat, stirring constantly, until cheese has melted. Remove from the heat and stir in the sour cream. Pour evenly over the broccoli in the casserole. Stir together the crackers and margarine; spread over the top of everything.
Bake in the preheated oven until the top is browned, about 25 minutes.
5 (10 ounce) packages frozen broccoli florets
2 (1 pound) loaves processed cheese (i.e. Velveeta�), cubed
1 pint sour cream
1 cup margarine, melted
2 1/2 cups coarsely crushed buttery round crackers
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the broccoli into a large saucepan and fill with about 1 inch of water. Bring to a boil, and cook just until tender, about 3 minutes. Drain and transfer to a 4 quart casserole dish.
In a separate pan, combine the processed cheese and margarine. Cook over medium heat, stirring constantly, until cheese has melted. Remove from the heat and stir in the sour cream. Pour evenly over the broccoli in the casserole. Stir together the crackers and margarine; spread over the top of everything.
Bake in the preheated oven until the top is browned, about 25 minutes.
Cooking : Apple, Cranberry, and Pear Crisp
Ingredients
2 Rome Beauty apples - peeled, cored, and cubed
2 Comice pears - peeled, cored, and cubed
1/2 cup dried cranberries
1 tablespoon all-purpose flour
2 tablespoons honey
1 1/2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick cooking oats
1/4 cup ground walnuts
1/2 cup butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
Bake 45 minutes in the preheated oven, or until brown and crisp on top.
2 Rome Beauty apples - peeled, cored, and cubed
2 Comice pears - peeled, cored, and cubed
1/2 cup dried cranberries
1 tablespoon all-purpose flour
2 tablespoons honey
1 1/2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick cooking oats
1/4 cup ground walnuts
1/2 cup butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
Bake 45 minutes in the preheated oven, or until brown and crisp on top.
Cooking : Beijinho de Coco (Coconut Little Kiss)
Ingredients
1 (14 ounce) can sweetened condensed milk
1 tablespoon butter, plus more for pan
1/4 cup sweetened flaked coconut
sweetened flaked coconut for decorating
whole cloves for decorating
Directions
Bring milk and butter to a simmer in a saucepan over medium-low heat. Continue to cook, stirring often, until the milk has reduced to half and thickened, about 20 minutes. Remove from heat, stir in the 1/4 cup coconut, and allow to cool a bit before pouring into a buttered bowl. Chill in the refrigerator until cold, about 2 hours.
With buttered or oiled hands, form milk mixture into tablespoon-sized balls, and roll in coconut flakes. Stick a clove into each beijinho as decoration.
1 (14 ounce) can sweetened condensed milk
1 tablespoon butter, plus more for pan
1/4 cup sweetened flaked coconut
sweetened flaked coconut for decorating
whole cloves for decorating
Directions
Bring milk and butter to a simmer in a saucepan over medium-low heat. Continue to cook, stirring often, until the milk has reduced to half and thickened, about 20 minutes. Remove from heat, stir in the 1/4 cup coconut, and allow to cool a bit before pouring into a buttered bowl. Chill in the refrigerator until cold, about 2 hours.
With buttered or oiled hands, form milk mixture into tablespoon-sized balls, and roll in coconut flakes. Stick a clove into each beijinho as decoration.
Cooking : BBQ Salmon over Mixed Greens
Ingredients
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons white sugar
1 tablespoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon ground white pepper
1 tablespoon paprika
6 (6 ounce) fillets salmon
1 1/2 cups tomato-vegetable juice cocktail
1 tablespoon balsamic or cider vinegar
1/2 cup chopped tomatoes
4 tablespoons olive oil
1 pound mixed salad greens, rinsed and dried
Directions
In a small bowl, mix together chili powder, garlic powder, onion powder, sugar, salt, allspice, cumin, white pepper, and paprika. Reserve 1 1/2 tablespoons of the mixture for the vinaigrette, and sprinkle remaining spice mixture over salmon fillets. Cover, and refrigerate for 6 hours.
Preheat grill for high heat.
Lightly oil grill grate, and spread a small amount of olive oil on salmon fillets. Cook salmon 4 to 5 minutes per side, or until easily flaked with a fork.
In a small bowl, mix together tomato-vegetable juice cocktail, vinegar, tomatoes, olive oil, and reserved spice mixture to make vinaigrette. Place salad greens in a large bowl, drizzle with vinaigrette, and toss to coat.
Divide greens among individual serving plates. Top each plate with a salmon fillet, and spoon any remaining vinaigrette over the salmon.
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons white sugar
1 tablespoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon ground white pepper
1 tablespoon paprika
6 (6 ounce) fillets salmon
1 1/2 cups tomato-vegetable juice cocktail
1 tablespoon balsamic or cider vinegar
1/2 cup chopped tomatoes
4 tablespoons olive oil
1 pound mixed salad greens, rinsed and dried
Directions
In a small bowl, mix together chili powder, garlic powder, onion powder, sugar, salt, allspice, cumin, white pepper, and paprika. Reserve 1 1/2 tablespoons of the mixture for the vinaigrette, and sprinkle remaining spice mixture over salmon fillets. Cover, and refrigerate for 6 hours.
Preheat grill for high heat.
Lightly oil grill grate, and spread a small amount of olive oil on salmon fillets. Cook salmon 4 to 5 minutes per side, or until easily flaked with a fork.
In a small bowl, mix together tomato-vegetable juice cocktail, vinegar, tomatoes, olive oil, and reserved spice mixture to make vinaigrette. Place salad greens in a large bowl, drizzle with vinaigrette, and toss to coat.
Divide greens among individual serving plates. Top each plate with a salmon fillet, and spoon any remaining vinaigrette over the salmon.
Cooking : All White Meat Meatloaf
Ingredients
1/2 pound ground turkey
1/2 pound ground chicken breast
1/2 pound bulk pork sausage
1 egg, beaten
1 (4 ounce) packet crushed saltine crackers
1/2 cup sweet barbeque sauce
1 tablespoon prepared yellow mustard
1 teaspoon hickory-flavored liquid smoke
2 teaspoons dried parsley
1 teaspoon dried minced onion
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon seasoned salt
1 tablespoon brown sugar
2 tablespoons sweet barbeque sauce
1 tablespoon prepared yellow mustard
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
Combine the turkey, chicken, sausage, and egg in a large bowl. Stir in the saltine crackers, 1/2 cup barbeque sauce, 1 tablespoon of mustard, liquid smoke, parsley, dried onion, onion powder, garlic salt, and seasoned salt; mix well. Press into the prepared pan.
Bake meatloaf in preheated oven for 25 minutes. Combine the brown sugar with the remaining 2 tablespoons of barbeque sauce, and 1 tablespoon of mustard to make a glaze. Remove meatloaf from oven; brush with glaze. Return the meatloaf to the oven, and bake until no longer pink in the center, about 25 additional minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
1/2 pound ground turkey
1/2 pound ground chicken breast
1/2 pound bulk pork sausage
1 egg, beaten
1 (4 ounce) packet crushed saltine crackers
1/2 cup sweet barbeque sauce
1 tablespoon prepared yellow mustard
1 teaspoon hickory-flavored liquid smoke
2 teaspoons dried parsley
1 teaspoon dried minced onion
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon seasoned salt
1 tablespoon brown sugar
2 tablespoons sweet barbeque sauce
1 tablespoon prepared yellow mustard
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
Combine the turkey, chicken, sausage, and egg in a large bowl. Stir in the saltine crackers, 1/2 cup barbeque sauce, 1 tablespoon of mustard, liquid smoke, parsley, dried onion, onion powder, garlic salt, and seasoned salt; mix well. Press into the prepared pan.
Bake meatloaf in preheated oven for 25 minutes. Combine the brown sugar with the remaining 2 tablespoons of barbeque sauce, and 1 tablespoon of mustard to make a glaze. Remove meatloaf from oven; brush with glaze. Return the meatloaf to the oven, and bake until no longer pink in the center, about 25 additional minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Cooking : Artichoke Melts
Ingredients
1 (14 ounce) can water packed artichoke hearts, drained and chopped
1 1/2 cups shredded Cheddar cheese
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
6 slices rye or pumpernickel bread
3 hard-cooked eggs, sliced
Directions
In a bowl, combine the artichokes, cheese, mayonnaise, mustard and thyme; set aside. Place bread on a baking sheet; broil 4 in. from the heat until toasted. Turn over. Place egg slices on untoasted side of bread; spread with artichoke mixture. Broil for 3-5 minutes or until cheese is melted and top is golden brown.
1 (14 ounce) can water packed artichoke hearts, drained and chopped
1 1/2 cups shredded Cheddar cheese
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
6 slices rye or pumpernickel bread
3 hard-cooked eggs, sliced
Directions
In a bowl, combine the artichokes, cheese, mayonnaise, mustard and thyme; set aside. Place bread on a baking sheet; broil 4 in. from the heat until toasted. Turn over. Place egg slices on untoasted side of bread; spread with artichoke mixture. Broil for 3-5 minutes or until cheese is melted and top is golden brown.
Cooking : Banana Crumb Muffins
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Cooking : Baked Asian-Style Honey Chicken
Ingredients
1 (3 pound) whole chicken, cut into pieces
3 tablespoons chopped onion
2 tablespoons soy sauce
1 tablespoon minced fresh ginger root
1 teaspoon minced garlic
2 tablespoons honey
1/4 cup chopped green onions
Directions
To Marinate: Arrange chicken pieces in a 9x3 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
Preheat oven to 425 degrees F (220 degrees C).
Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.
1 (3 pound) whole chicken, cut into pieces
3 tablespoons chopped onion
2 tablespoons soy sauce
1 tablespoon minced fresh ginger root
1 teaspoon minced garlic
2 tablespoons honey
1/4 cup chopped green onions
Directions
To Marinate: Arrange chicken pieces in a 9x3 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
Preheat oven to 425 degrees F (220 degrees C).
Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.
Cooking : American Shepherd's Pie
Ingredients
1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1 (10.5 ounce) can condensed vegetable soup
1/2 teaspoon dried thyme
3 cups mashed cooked potatoes
1 cup shredded Colby longhorn cheese
Directions
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.
In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top.
Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.
1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1 (10.5 ounce) can condensed vegetable soup
1/2 teaspoon dried thyme
3 cups mashed cooked potatoes
1 cup shredded Colby longhorn cheese
Directions
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.
In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top.
Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.
Cooking : Asian Beef with Snow Peas
Ingredients
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas
Directions
In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas
Directions
In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.
Cooking : Banana Crepes
Ingredients
1 cup all-purpose flour
1/4 cup confectioners' sugar
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup half-and-half cream
6 bananas, halved lengthwise
1 1/2 cups whipped heavy cream
1 pinch ground cinnamon
Directions
Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.
1 cup all-purpose flour
1/4 cup confectioners' sugar
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup half-and-half cream
6 bananas, halved lengthwise
1 1/2 cups whipped heavy cream
1 pinch ground cinnamon
Directions
Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.
Cooking : Broccoli, Pepperoni and Three Cheese Calzones
Ingredients
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons white sugar
1 tablespoon olive oil
1 teaspoon salt
1 1/2 heads fresh broccoli
2/3 cup shredded provolone cheese
1/3 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1 cup diced pepperoni
1/4 cup olive oil
salt and pepper to taste
1 egg, beaten
1 tablespoon water
2 tablespoons cornmeal
Directions
In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.
In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.
Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.
In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.
Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons white sugar
1 tablespoon olive oil
1 teaspoon salt
1 1/2 heads fresh broccoli
2/3 cup shredded provolone cheese
1/3 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1 cup diced pepperoni
1/4 cup olive oil
salt and pepper to taste
1 egg, beaten
1 tablespoon water
2 tablespoons cornmeal
Directions
In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.
In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.
Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.
In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.
Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.
Cooking : Almond Sole Fillets
Ingredients
1/3 cup butter or margarine
1/4 cup slivered almonds
1 pound sole fillets
2 tablespoons lemon juice
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
Directions
In a microwave-safe bowl, combine the butter and almonds. Heat, uncovered, on high for 2 minutes or until almonds are golden brown. Place the fillets in a greased microwave-safe 11-in. x 7-in. x 2-in. dish. Top with almond mixture.
Combine the lemon juice, dill, salt and pepper; drizzle over fish. Sprinkle with paprika. Cover and microwave on high for 4 minutes or until fish flakes easily with a fork.
1/3 cup butter or margarine
1/4 cup slivered almonds
1 pound sole fillets
2 tablespoons lemon juice
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
Directions
In a microwave-safe bowl, combine the butter and almonds. Heat, uncovered, on high for 2 minutes or until almonds are golden brown. Place the fillets in a greased microwave-safe 11-in. x 7-in. x 2-in. dish. Top with almond mixture.
Combine the lemon juice, dill, salt and pepper; drizzle over fish. Sprinkle with paprika. Cover and microwave on high for 4 minutes or until fish flakes easily with a fork.
Cooking : Boeuf en Croute
Ingredients
1 teaspoon olive oil
2 (6 ounce) beef tenderloin filets
1 tablespoon butter
8 ounces fresh white mushrooms, minced
1/3 cup minced shallot
2 cloves garlic, minced
2 tablespoons red wine
4 6-inch squares of frozen puff pastry, thawed but still cold
1 1/2 cups red wine
salt and pepper to taste
1 egg (optional)
2 tablespoons milk (optional)
Directions
Heat the olive oil in a heavy skillet over high heat until very hot. Sear the filets until well-browned on both sides, 1 to 2 minutes per side. Remove the filets from the skillet, and chill in refrigerator for at least 1 hour. Filets must be cold.
In the same skillet over medium heat, melt the butter, and cook and stir the mushrooms, shallot, and garlic until the shallots are tender and translucent and the mushrooms have given off their juice, 6 to 8 minutes. Stir in 2 tablespoons of red wine, scraping and dissolving any browned flavor bits from the pan. Transfer the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.
Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half the mushroom mixture in a neat layer on top of of each filet, and top each with a piece of puff pastry. Fold and pinch the edges of the pastry together, sealing in the contents, and trim to make a tidy package. Cut a small slit into the top of each package.
Pour 1 1/2 cups of red wine into a saucepan over medium heat, and simmer until the wine is reduce by half, about 15 minutes. Season wine sauce to taste with salt and pepper. Meanwhile, whisk egg into milk in a bowl, and brush the pasty packages with the egg mixture for a browner crust, if desired. Return the bundles to the refrigerator to keep cold.
Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Place the puff pastry bundles onto the prepared baking sheet, and bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)). Serve each filet in the pastry shell with spoonfuls of wine sauce on top.
1 teaspoon olive oil
2 (6 ounce) beef tenderloin filets
1 tablespoon butter
8 ounces fresh white mushrooms, minced
1/3 cup minced shallot
2 cloves garlic, minced
2 tablespoons red wine
4 6-inch squares of frozen puff pastry, thawed but still cold
1 1/2 cups red wine
salt and pepper to taste
1 egg (optional)
2 tablespoons milk (optional)
Directions
Heat the olive oil in a heavy skillet over high heat until very hot. Sear the filets until well-browned on both sides, 1 to 2 minutes per side. Remove the filets from the skillet, and chill in refrigerator for at least 1 hour. Filets must be cold.
In the same skillet over medium heat, melt the butter, and cook and stir the mushrooms, shallot, and garlic until the shallots are tender and translucent and the mushrooms have given off their juice, 6 to 8 minutes. Stir in 2 tablespoons of red wine, scraping and dissolving any browned flavor bits from the pan. Transfer the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.
Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half the mushroom mixture in a neat layer on top of of each filet, and top each with a piece of puff pastry. Fold and pinch the edges of the pastry together, sealing in the contents, and trim to make a tidy package. Cut a small slit into the top of each package.
Pour 1 1/2 cups of red wine into a saucepan over medium heat, and simmer until the wine is reduce by half, about 15 minutes. Season wine sauce to taste with salt and pepper. Meanwhile, whisk egg into milk in a bowl, and brush the pasty packages with the egg mixture for a browner crust, if desired. Return the bundles to the refrigerator to keep cold.
Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Place the puff pastry bundles onto the prepared baking sheet, and bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)). Serve each filet in the pastry shell with spoonfuls of wine sauce on top.
Cooking : Best Brownies
Ingredients
1/2 cup butter
1 cup white sugar
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
1/2 cup butter
1 cup white sugar
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
Cooking : Apple-Cinnamon Baked French Toast
Ingredients
10 (3/4 inch thick) slices day-old French bread
6 eggs, lightly beaten
2 3/4 cups milk
2/3 cup sugar, divided
1 tablespoon vanilla extract
4 medium apples - peeled, cored and thinly sliced
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 tablespoon butter or margarine
Directions
Place bread in a 13-in. x 9-in. x 2-in. baking dish. Combine eggs, milk, 1/3 cup sugar and vanilla; pour half over bread. Top with half of the apples. Combine cinnamon, nutmeg and remaining sugar; sprinkle half over apples. Top with the remaining apples. Pour remaining egg mixture over apples and sprinkle with remaining sugar mixture. Dot with butter. Cover and chill 8 hours or overnight. remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 1 hour or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
10 (3/4 inch thick) slices day-old French bread
6 eggs, lightly beaten
2 3/4 cups milk
2/3 cup sugar, divided
1 tablespoon vanilla extract
4 medium apples - peeled, cored and thinly sliced
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 tablespoon butter or margarine
Directions
Place bread in a 13-in. x 9-in. x 2-in. baking dish. Combine eggs, milk, 1/3 cup sugar and vanilla; pour half over bread. Top with half of the apples. Combine cinnamon, nutmeg and remaining sugar; sprinkle half over apples. Top with the remaining apples. Pour remaining egg mixture over apples and sprinkle with remaining sugar mixture. Dot with butter. Cover and chill 8 hours or overnight. remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 1 hour or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
Cooking : Birthday Bones
Ingredients
2 cups whole wheat flour
1 tablespoon baking powder
1 cup unsalted natural peanut butter
1 cup skim milk
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Stir together the flour and baking powder; set aside.
In a medium bowl, mix together the peanut butter and milk. Stir in the flour mixture until well blended. Turn out dough onto a lightly floured surface and knead until smooth. Roll out to 1/4 inch thickness and cut into shapes using cookie cutters. Place 2 inches apart onto the prepared cookie sheets.
Bake for 20 minutes in the preheated oven, or until lightly brown. Remove from cookie sheets to cool on wire racks.
2 cups whole wheat flour
1 tablespoon baking powder
1 cup unsalted natural peanut butter
1 cup skim milk
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Stir together the flour and baking powder; set aside.
In a medium bowl, mix together the peanut butter and milk. Stir in the flour mixture until well blended. Turn out dough onto a lightly floured surface and knead until smooth. Roll out to 1/4 inch thickness and cut into shapes using cookie cutters. Place 2 inches apart onto the prepared cookie sheets.
Bake for 20 minutes in the preheated oven, or until lightly brown. Remove from cookie sheets to cool on wire racks.
Cooking : Butter Dip Breadsticks
Ingredients
1/3 cup butter or margarine, melted
2 1/4 cups all-purpose flour
3 1/2 teaspoons baking powder
3 teaspoons sugar
1 1/2 teaspoons salt
1 cup milk
Directions
Place butter in an ungreased 15-in. x 10-in. x 1-in. baking pan. In a bowl, combine the flour, baking powder, sugar and salt; mix well. Stir in the milk just until moistened. Turn onto a floured surface; knead 10 times. Roll into a 12-in. x 9-in. rectangle. Cut into 9-in. x 1/2-in. strips.
Dip each side of strip in butter in prepared pan; arrange in the pan (do not allow sides to touch). Bake at 450 degrees F for 15-20 minutes or until golden brown.
1/3 cup butter or margarine, melted
2 1/4 cups all-purpose flour
3 1/2 teaspoons baking powder
3 teaspoons sugar
1 1/2 teaspoons salt
1 cup milk
Directions
Place butter in an ungreased 15-in. x 10-in. x 1-in. baking pan. In a bowl, combine the flour, baking powder, sugar and salt; mix well. Stir in the milk just until moistened. Turn onto a floured surface; knead 10 times. Roll into a 12-in. x 9-in. rectangle. Cut into 9-in. x 1/2-in. strips.
Dip each side of strip in butter in prepared pan; arrange in the pan (do not allow sides to touch). Bake at 450 degrees F for 15-20 minutes or until golden brown.
Cooking : Bolognese Sauce with Meat
Ingredients
1/4 cup olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound lean ground beef
1/4 pound thinly sliced prosciutto, chopped
4 tablespoons butter
2 roma (plum) tomatoes, chopped
1/4 cup tomato paste
1 teaspoon salt
1 teaspoon ground black pepper
Directions
In a large saucepan saute the onion and garlic in the olive oil. Add ground beef and continue cooking. Stir in prosciutto and cook for 5 to 6 minutes. Add 2 tablespoons of the butter, chopped tomatoes, and tomato paste. Let sauce simmer for 10 minutes. Season with salt and pepper.
Simmer for one hour. Add additional butter and simmer for an additional half hour.
1/4 cup olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound lean ground beef
1/4 pound thinly sliced prosciutto, chopped
4 tablespoons butter
2 roma (plum) tomatoes, chopped
1/4 cup tomato paste
1 teaspoon salt
1 teaspoon ground black pepper
Directions
In a large saucepan saute the onion and garlic in the olive oil. Add ground beef and continue cooking. Stir in prosciutto and cook for 5 to 6 minutes. Add 2 tablespoons of the butter, chopped tomatoes, and tomato paste. Let sauce simmer for 10 minutes. Season with salt and pepper.
Simmer for one hour. Add additional butter and simmer for an additional half hour.
Cooking : Best Broccoli Cheddar Soup
Ingredients
1 head fresh broccoli, chopped
1 (2 ounce) package dry cauliflower soup mix
4 cups water
1/2 cup milk
1 1/2 cups shredded Cheddar cheese
Directions
In a medium sized stock pot, over medium heat, combine soup mix and water, stirring constantly until well mixed.
Add broccoli florets, partially cover and simmer for 5 to 10 minutes stirring often.
Once broccoli is tender, place soup in a food processor or blender and puree. Once blended return soup mixture to stock pot, add milk and stir.
Add cheese to soup mixture keeping 1/2 cup set aside. Stir soup until cheese is melted and then sprinkle remaining 1/2 cup cheese on top of individual soup servings.
1 head fresh broccoli, chopped
1 (2 ounce) package dry cauliflower soup mix
4 cups water
1/2 cup milk
1 1/2 cups shredded Cheddar cheese
Directions
In a medium sized stock pot, over medium heat, combine soup mix and water, stirring constantly until well mixed.
Add broccoli florets, partially cover and simmer for 5 to 10 minutes stirring often.
Once broccoli is tender, place soup in a food processor or blender and puree. Once blended return soup mixture to stock pot, add milk and stir.
Add cheese to soup mixture keeping 1/2 cup set aside. Stir soup until cheese is melted and then sprinkle remaining 1/2 cup cheese on top of individual soup servings.
Cooking : BBQ Chicken Pizza
Ingredients
1 (12 inch) pre-baked pizza crust
1 cup spicy barbeque sauce
2 skinless boneless chicken breast halves, cooked and cubed
1/2 cup chopped fresh cilantro
1 cup sliced pepperoncini peppers
1 cup chopped red onion
2 cups shredded Colby-Monterey Jack cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.
1 (12 inch) pre-baked pizza crust
1 cup spicy barbeque sauce
2 skinless boneless chicken breast halves, cooked and cubed
1/2 cup chopped fresh cilantro
1 cup sliced pepperoncini peppers
1 cup chopped red onion
2 cups shredded Colby-Monterey Jack cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.
Cooking : Apple Mincemeat Crumble
Ingredients
4 cups thinly sliced apples
1 1/2 cups prepared mincemeat pie filling
2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup Brazil nuts, chopped
1/3 cup packed brown sugar
1/3 cup quick cooking oats
1/3 cup butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 9x9 inch pan.
Mix together the apples, mincemeat and lemon juice. Place in prepared pan.
In a medium bowl, stir together the flour, nuts, sugar and oats; cut in butter until crumbly. Sprinkle evenly over apple mixture.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until apples are tender.
4 cups thinly sliced apples
1 1/2 cups prepared mincemeat pie filling
2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup Brazil nuts, chopped
1/3 cup packed brown sugar
1/3 cup quick cooking oats
1/3 cup butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 9x9 inch pan.
Mix together the apples, mincemeat and lemon juice. Place in prepared pan.
In a medium bowl, stir together the flour, nuts, sugar and oats; cut in butter until crumbly. Sprinkle evenly over apple mixture.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until apples are tender.
Cooking : Apple Pan Chicken
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
4 boneless, skinless chicken breast halves
3 apples - peeled, cored and sliced
3 tablespoons dried currants
3 tablespoons pine nuts (optional)
1/3 cup apple juice
1 1/2 teaspoons dried thyme
1 1/2 teaspoons chopped fresh parsley
1 jalapeno pepper, seeded and chopped (optional)
salt and pepper to taste
Directions
Heat oil in a large heavy skillet over medium heat. Saute onions and garlic until soft and translucent. Move the onions to the side, and brown chicken breasts 4 minutes on each side. Top chicken with apples, currants and pine nuts. Pour in apple juice. Season with thyme, parsley, jalapeno, salt and pepper. Cover, reduce heat, and simmer for 15 to 20 minutes, or until apples are cooked and chicken is no longer pink.
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
4 boneless, skinless chicken breast halves
3 apples - peeled, cored and sliced
3 tablespoons dried currants
3 tablespoons pine nuts (optional)
1/3 cup apple juice
1 1/2 teaspoons dried thyme
1 1/2 teaspoons chopped fresh parsley
1 jalapeno pepper, seeded and chopped (optional)
salt and pepper to taste
Directions
Heat oil in a large heavy skillet over medium heat. Saute onions and garlic until soft and translucent. Move the onions to the side, and brown chicken breasts 4 minutes on each side. Top chicken with apples, currants and pine nuts. Pour in apple juice. Season with thyme, parsley, jalapeno, salt and pepper. Cover, reduce heat, and simmer for 15 to 20 minutes, or until apples are cooked and chicken is no longer pink.
Cooking : Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!
Ingredients
2 1/2 ounces blue cheese
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
salt and freshly ground black pepper
Directions
In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.
2 1/2 ounces blue cheese
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
salt and freshly ground black pepper
Directions
In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.
Cooking : Baked Ziti III
Ingredients
1 (16 ounce) package dry ziti pasta
1 pound lean ground beef
1 onion, chopped
2 (28 ounce) jars spaghetti sauce
6 ounces sliced provolone cheese
6 ounces sliced mozzarella cheese
1 1/2 cups sour cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
1 (16 ounce) package dry ziti pasta
1 pound lean ground beef
1 onion, chopped
2 (28 ounce) jars spaghetti sauce
6 ounces sliced provolone cheese
6 ounces sliced mozzarella cheese
1 1/2 cups sour cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
Cooking : Buffalo Chex� Mix
Ingredients
4 cups Rice Chex� cereal
4 cups Wheat Chex� cereal
2 cups Parmesan-flavored tiny fish-shaped crackers
2 cups pretzel twists
6 tablespoons butter
2 1/2 tablespoons hot sauce
1 (1 ounce) packet ranch dressing mix
2 teaspoons celery seed
Directions
In large microwavable bowl, mix cereals, crackers and pretzels; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in hot sauce and seasonings. Pour over cereal mixture; stir until evenly coated.
Microwave uncovered on High 4 to 5 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
4 cups Rice Chex� cereal
4 cups Wheat Chex� cereal
2 cups Parmesan-flavored tiny fish-shaped crackers
2 cups pretzel twists
6 tablespoons butter
2 1/2 tablespoons hot sauce
1 (1 ounce) packet ranch dressing mix
2 teaspoons celery seed
Directions
In large microwavable bowl, mix cereals, crackers and pretzels; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in hot sauce and seasonings. Pour over cereal mixture; stir until evenly coated.
Microwave uncovered on High 4 to 5 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Cooking : Baked French Fries II
Ingredients
3 russet potatoes, sliced into 1/4 inch strips
cooking spray
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
salt and pepper to taste
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
Arrange potato strips in a single layer on the prepared baking sheet, skin sides down. Spray lightly with cooking spray, and sprinkle with basil, Parmesan cheese, salt and pepper.
Bake 25 minutes in the preheated oven, or until golden brown.
3 russet potatoes, sliced into 1/4 inch strips
cooking spray
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
salt and pepper to taste
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
Arrange potato strips in a single layer on the prepared baking sheet, skin sides down. Spray lightly with cooking spray, and sprinkle with basil, Parmesan cheese, salt and pepper.
Bake 25 minutes in the preheated oven, or until golden brown.
Cooking : Asian Carryout Noodles
Ingredients
1 (8 ounce) package angel hair pasta
1 teaspoon canola oil
1 teaspoon sesame oil
1/2 onion, chopped
1 clove garlic, minced
1 skinless, boneless chicken breast half - cut into bite-size pieces
1 tablespoon grated fresh ginger
2 leaves bok choy, diced
1/4 cup chicken broth
2 tablespoons dry sherry
1 tablespoon soy sauce
1 1/2 tablespoons hoisin sauce
1/8 teaspoon salt
2 green onions, minced
Directions
In a large pot with boiling salted water cook angel hair pasta until al dente. Drain.
Meanwhile, in a large nonstick skillet heat canola and sesame oil over medium high heat. Saute onion and garlic until softened. Stir in chopped chicken, and cook until chicken browns and juices run clear. Stir in ginger, bok choy, chicken stock, sherry, soy sauce, and hoisin sauce. Reduce heat, and continue cooking for 10 minutes.
Toss pasta with chicken mixture until well coated. Season with salt. Serve warm sprinkled with minced green onions.
1 (8 ounce) package angel hair pasta
1 teaspoon canola oil
1 teaspoon sesame oil
1/2 onion, chopped
1 clove garlic, minced
1 skinless, boneless chicken breast half - cut into bite-size pieces
1 tablespoon grated fresh ginger
2 leaves bok choy, diced
1/4 cup chicken broth
2 tablespoons dry sherry
1 tablespoon soy sauce
1 1/2 tablespoons hoisin sauce
1/8 teaspoon salt
2 green onions, minced
Directions
In a large pot with boiling salted water cook angel hair pasta until al dente. Drain.
Meanwhile, in a large nonstick skillet heat canola and sesame oil over medium high heat. Saute onion and garlic until softened. Stir in chopped chicken, and cook until chicken browns and juices run clear. Stir in ginger, bok choy, chicken stock, sherry, soy sauce, and hoisin sauce. Reduce heat, and continue cooking for 10 minutes.
Toss pasta with chicken mixture until well coated. Season with salt. Serve warm sprinkled with minced green onions.
Cooking : Artichoke and Chickpea Stew
Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
6 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 carrots, chopped
4 medium roma (plum) tomatoes, chopped
1 (15 ounce) can artichoke hearts, drained and quartered
1 (15.5 ounce) can garbanzo beans, drained
1 quart low-sodium chicken broth
1 tablespoon chopped fresh sage
1 teaspoon lemon juice
salt and pepper to taste
Directions
Heat oil in a large pot over medium heat, cook the onion until translucent. Stir in the garlic and chili flakes; cook until the garlic has begun to soften, about 1 minute. Add the carrots, tomatoes, artichokes, garbanzo beans, and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low and simmer until the carrots are tender.
Season with sage, lemon juice, salt, and pepper to taste. Cook for 5 to 10 minutes more to meld the flavors.
2 tablespoons olive oil
1 medium yellow onion, chopped
6 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 carrots, chopped
4 medium roma (plum) tomatoes, chopped
1 (15 ounce) can artichoke hearts, drained and quartered
1 (15.5 ounce) can garbanzo beans, drained
1 quart low-sodium chicken broth
1 tablespoon chopped fresh sage
1 teaspoon lemon juice
salt and pepper to taste
Directions
Heat oil in a large pot over medium heat, cook the onion until translucent. Stir in the garlic and chili flakes; cook until the garlic has begun to soften, about 1 minute. Add the carrots, tomatoes, artichokes, garbanzo beans, and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low and simmer until the carrots are tender.
Season with sage, lemon juice, salt, and pepper to taste. Cook for 5 to 10 minutes more to meld the flavors.
Cooking : B and L's Strawberry Smoothie
Ingredients
8 strawberries, hulled
1/2 cup skim milk
1/2 cup plain yogurt
3 tablespoons white sugar
2 teaspoons vanilla extract
6 cubes ice, crushed
Directions
In a blender combine strawberries, milk, yogurt, sugar and vanilla. Toss in the ice. Blend until smooth and creamy. Pour into glasses and serve.
8 strawberries, hulled
1/2 cup skim milk
1/2 cup plain yogurt
3 tablespoons white sugar
2 teaspoons vanilla extract
6 cubes ice, crushed
Directions
In a blender combine strawberries, milk, yogurt, sugar and vanilla. Toss in the ice. Blend until smooth and creamy. Pour into glasses and serve.
Cooking : Baked Potato Soup V
Ingredients
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
Directions
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
Directions
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
Cooking : Buffalo Chicken and Ranch Wraps
Ingredients
1 pound thin-sliced bacon
2 tablespoons bacon drippings
3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1/4 cup Buffalo wing sauce
2 tablespoons butter, melted
12 (10 inch) flour tortillas
1 cup diced fresh tomato
3/4 cup ranch dressing, divided
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool.
Drain off all but 2 tablespoons of the bacon drippings, and cook and stir the chicken breast chunks until browned, about 10 minutes. Cover the skillet and allow chicken to continue cooking until no longer pink inside and the juices run clear, about 10 more minutes. Stir in the Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in the crumbled bacon. Keep the mixture warm.
Heat the tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots. Fill each each warmed tortilla with about 1/3 cup of the chicken filling and a tablespoon or so of tomatoes; sprinkle the tomatoes with 1 tablespoon of ranch dressing. Wrap the tortilla around the filling; serve warm.
1 pound thin-sliced bacon
2 tablespoons bacon drippings
3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1/4 cup Buffalo wing sauce
2 tablespoons butter, melted
12 (10 inch) flour tortillas
1 cup diced fresh tomato
3/4 cup ranch dressing, divided
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool.
Drain off all but 2 tablespoons of the bacon drippings, and cook and stir the chicken breast chunks until browned, about 10 minutes. Cover the skillet and allow chicken to continue cooking until no longer pink inside and the juices run clear, about 10 more minutes. Stir in the Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in the crumbled bacon. Keep the mixture warm.
Heat the tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots. Fill each each warmed tortilla with about 1/3 cup of the chicken filling and a tablespoon or so of tomatoes; sprinkle the tomatoes with 1 tablespoon of ranch dressing. Wrap the tortilla around the filling; serve warm.
Cooking : Berries 'n' Cream Dessert
Ingredients
3/4 cup sour cream
1/3 cup packed brown sugar
1 cup vanilla ice cream
3/4 cup whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
3 cups fresh raspberries
Directions
In a bowl, whisk the sour cream and brown sugar. Stir in ice cream. Refrigerate. In a chilled mixing bowl, beat whipping cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form and sugar is dissolved. Fold in sour cream mixture and berries. Pour into serving dishes. Serve immediately or refrigerate.
3/4 cup sour cream
1/3 cup packed brown sugar
1 cup vanilla ice cream
3/4 cup whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
3 cups fresh raspberries
Directions
In a bowl, whisk the sour cream and brown sugar. Stir in ice cream. Refrigerate. In a chilled mixing bowl, beat whipping cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form and sugar is dissolved. Fold in sour cream mixture and berries. Pour into serving dishes. Serve immediately or refrigerate.
Cooking : Bacon Dijon Cheddar Dip
Ingredients
4 slices bacon
8 ounces cream cheese, softened
1 cup shredded sharp Cheddar cheese
1 tablespoon Dijon mustard
2 tablespoons finely chopped onion
1 teaspoon chopped fresh parsley (optional)
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, let cool, and crumble the bacon.
Place the cream cheese, Cheddar cheese, and Dijon mustard into a bowl, and mix on medium speed with an electric mixer until the ingredients are thoroughly blended. Stir in the onion and crumbled bacon, and spoon into a serving bowl. Refrigerate for 2 hours to blend the flavors, and sprinkle with parsley to serve.
4 slices bacon
8 ounces cream cheese, softened
1 cup shredded sharp Cheddar cheese
1 tablespoon Dijon mustard
2 tablespoons finely chopped onion
1 teaspoon chopped fresh parsley (optional)
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, let cool, and crumble the bacon.
Place the cream cheese, Cheddar cheese, and Dijon mustard into a bowl, and mix on medium speed with an electric mixer until the ingredients are thoroughly blended. Stir in the onion and crumbled bacon, and spoon into a serving bowl. Refrigerate for 2 hours to blend the flavors, and sprinkle with parsley to serve.
Cooking : Beefy Baked Ravioli
Ingredients
1 pound ground beef
1/2 (25 ounce) package frozen cheese ravioli
1 (14 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes, drained
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 tablespoon grated Parmesan cheese
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.
1 pound ground beef
1/2 (25 ounce) package frozen cheese ravioli
1 (14 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes, drained
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 tablespoon grated Parmesan cheese
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.
Cooking : Baked French Swirl Toast
Ingredients
1 (16 ounce) Pepperidge Farm� Cinnamon Swirl Bread , cut into cubes
3/4 cup dried cranberries or raisins
3 cups half-and-half or milk
2 teaspoons vanilla extract
Cinnamon sugar or confectioners' sugar
Whipped butter
Pure maple syrup
Directions
Place the bread cubes and cranberries in a greased 3-quart shallow baking dish. Beat the eggs, half-and-half and vanilla in a medium bowl with a fork or whisk. Pour over the bread cubes. Cover the dish and refrigerate for 1 hour or overnight.
Uncover the dish. Bake at 350 degrees F for 45 minutes or until golden brown and set in the center. Sprinkle with the cinnamon-sugar. Serve with the butter and syrup.
1 (16 ounce) Pepperidge Farm� Cinnamon Swirl Bread , cut into cubes
3/4 cup dried cranberries or raisins
3 cups half-and-half or milk
2 teaspoons vanilla extract
Cinnamon sugar or confectioners' sugar
Whipped butter
Pure maple syrup
Directions
Place the bread cubes and cranberries in a greased 3-quart shallow baking dish. Beat the eggs, half-and-half and vanilla in a medium bowl with a fork or whisk. Pour over the bread cubes. Cover the dish and refrigerate for 1 hour or overnight.
Uncover the dish. Bake at 350 degrees F for 45 minutes or until golden brown and set in the center. Sprinkle with the cinnamon-sugar. Serve with the butter and syrup.
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