Ingredients
3 cups apple cider vinegar
1/4 cup salt
1/4 cup brown sugar
4 tablespoons ground black pepper
2 tablespoons cayenne pepper
1/4 pound butter
1 quart water
5 pounds Boston butt roast
Directions
In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter. Bring to a rolling boil over medium-high heat. Mix in the water, and return to boil. Sauce the pork before smoking, and then every hour or so while it cooks.
Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 10. The longer the smoke time, the deeper the 'smoke ring', a red ring of flavor, will penetrate.
After the meat has smoked for 6 to 10 hours, use aluminum foil to wrap the meat. Fold the edges of two sheets together to form a watertight seal. Place the meat in the center and bring the edges up to the top, cupping the meat. Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast.
Place the meat package back on the smoker, or in a 350 degree oven (175 degrees C). If it is on the smoker, increase the heat. Cook the package until the meat pulls easily from the bone. This can be checked easily by pushing on the top of the foil package with an oven-mitted hand to test for softness. It will take up to 2 hours.
Once the meat is done, remove it from the smoker or oven and let it cool. Pull the pork from the bone and discard the fat and gristle. Pull the meat apart in large chunks about 1 inch wide by 4 inches long.
Place the meat chunks in a pan and pour about one cup of sauce for every 4 pounds of meat, or to taste. Heat until simmering. Serve immediately or let marinate for several days. The meat can also be pulled into smaller pieces using 2 forks, this is locally known as 'shredded pork'.
Thursday, September 1, 2011
Cooking : Baked Herb Puffs
Ingredients
1 cup water
1/2 cup butter
1 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup all-purpose flour
1/3 cup minced fresh parsley
1/4 cup chopped green onions
Directions
In a large saucepan, bring the water, butter, mustard, salt and pepper to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Add parsley and green onions; mix well.
Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 400 degrees F for 18-20 minutes or until golden brown. Cut a slit in each to allow steam to escape; bake 5 minutes longer. Remove to a wire rack to cool.
1 cup water
1/2 cup butter
1 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup all-purpose flour
1/3 cup minced fresh parsley
1/4 cup chopped green onions
Directions
In a large saucepan, bring the water, butter, mustard, salt and pepper to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Add parsley and green onions; mix well.
Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 400 degrees F for 18-20 minutes or until golden brown. Cut a slit in each to allow steam to escape; bake 5 minutes longer. Remove to a wire rack to cool.
Cooking : Asian Turkey Barbecue on Sesame Scallion Toasts
Ingredients
1/3 cup hoisin sauce
1/4 cup barbeque sauce
1 tablespoon minced fresh ginger root
2 tablespoons sesame oil, divided
3 cups cooked, chopped turkey meat
salt and pepper to taste
1/2 cup diced green onions, divided
4 English muffins, split
Directions
Preheat the broiler.
In a large saucepan over medium heat, whisk together hoisin sauce, barbeque sauce, ginger and 1 tablespoon sesame oil. Mix in turkey, salt, pepper and green onions, gently tossing until all ingredients are well blended. Cook approximately 10 minutes.
In a small bowl, mix the remaining sesame oil and remaining green onions. Brush the cut sides of the English muffins lightly with the mixture. Place the muffin halves face up on a medium baking sheet.
Broil English muffins 2 minutes, or until lightly toasted. Remove from heat and top with turkey mixture. Serve warm.
1/3 cup hoisin sauce
1/4 cup barbeque sauce
1 tablespoon minced fresh ginger root
2 tablespoons sesame oil, divided
3 cups cooked, chopped turkey meat
salt and pepper to taste
1/2 cup diced green onions, divided
4 English muffins, split
Directions
Preheat the broiler.
In a large saucepan over medium heat, whisk together hoisin sauce, barbeque sauce, ginger and 1 tablespoon sesame oil. Mix in turkey, salt, pepper and green onions, gently tossing until all ingredients are well blended. Cook approximately 10 minutes.
In a small bowl, mix the remaining sesame oil and remaining green onions. Brush the cut sides of the English muffins lightly with the mixture. Place the muffin halves face up on a medium baking sheet.
Broil English muffins 2 minutes, or until lightly toasted. Remove from heat and top with turkey mixture. Serve warm.
Cooking : Braunschweiger and Nut Ball
Ingredients
1 pound braunschweiger liver sausage
1 (8 ounce) package cream cheese, softened
1 tablespoon Worcestershire sauce
1 pound chopped walnuts
Directions
In a bowl, mix the braunschweiger, cream cheese, Worcestershire sauce, and 1/3 of the walnuts by hand. Form into a ball, and refrigerate 30 minutes, or until firm. Roll in the remaining walnuts to coat. Refrigerate until serving.
1 pound braunschweiger liver sausage
1 (8 ounce) package cream cheese, softened
1 tablespoon Worcestershire sauce
1 pound chopped walnuts
Directions
In a bowl, mix the braunschweiger, cream cheese, Worcestershire sauce, and 1/3 of the walnuts by hand. Form into a ball, and refrigerate 30 minutes, or until firm. Roll in the remaining walnuts to coat. Refrigerate until serving.
Cooking : Burnt Brown Sugar Cake Sauce
Ingredients
2 tablespoons butter
1/2 cup brown sugar
1 cup hot water
Directions
Melt the butter in a saucepan over medium heat. Slowly stir the brown sugar into the butter, allowing it to melt completely. Bring to a boil and cook until the sugar caramelizes and gives off a burnt smell, about 2 minutes. Remove from heat and pour the hot water into the saucepan; mix until combined. You will have a sauce that is very liquid. Pour over pieces of cake and serve immediately. Best for stale white cake.
2 tablespoons butter
1/2 cup brown sugar
1 cup hot water
Directions
Melt the butter in a saucepan over medium heat. Slowly stir the brown sugar into the butter, allowing it to melt completely. Bring to a boil and cook until the sugar caramelizes and gives off a burnt smell, about 2 minutes. Remove from heat and pour the hot water into the saucepan; mix until combined. You will have a sauce that is very liquid. Pour over pieces of cake and serve immediately. Best for stale white cake.
Cooking : Asparagus Quiche
Ingredients
1 pound fresh asparagus
1 teaspoon salt
1 (10 inch) unbaked pastry shell
1 egg white, lightly beaten
2 cups shredded Swiss cheese
10 bacon strips, cooked and crumbled
1 1/2 cups light cream
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 pinch pepper
cherry tomatoes, halved
Directions
Cut eight asparagus spears 4-in. long for garnish. Cut remaining asparagus into 1/2-in. pieces, using only tender parts of stalks. Boil 1 qt. of water in a large saucepan; add salt and all of the asparagus. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Drain and rinse asparagus. Brush bottom of pastry shell with egg white, In a bowl combine asparagus, Swiss cheese and bacon; mix gently. Place in bottom of pastry shell. In another bowl, beat eggs, cream, nutmeg, salt and pepper until smooth. Pour into shell. Bake, uncovered, at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean. Arrange the asparagus spears, spoke fashion, on top of quiche; place cherry tomato halves between spokes.
1 pound fresh asparagus
1 teaspoon salt
1 (10 inch) unbaked pastry shell
1 egg white, lightly beaten
2 cups shredded Swiss cheese
10 bacon strips, cooked and crumbled
1 1/2 cups light cream
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 pinch pepper
cherry tomatoes, halved
Directions
Cut eight asparagus spears 4-in. long for garnish. Cut remaining asparagus into 1/2-in. pieces, using only tender parts of stalks. Boil 1 qt. of water in a large saucepan; add salt and all of the asparagus. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Drain and rinse asparagus. Brush bottom of pastry shell with egg white, In a bowl combine asparagus, Swiss cheese and bacon; mix gently. Place in bottom of pastry shell. In another bowl, beat eggs, cream, nutmeg, salt and pepper until smooth. Pour into shell. Bake, uncovered, at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean. Arrange the asparagus spears, spoke fashion, on top of quiche; place cherry tomato halves between spokes.
Cooking : Aunt Fanny's Squash
Ingredients
2 pounds yellow squash, thinly sliced
1 sweet onion, thinly sliced
1/4 cup butter, cut into small chunks
3/4 cup milk
1 tablespoon cornstarch
2 eggs, beaten
salt and pepper to taste
1/4 cup butter
2 cups corn flakes cereal, coarsely crushed
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart microwave-safe baking dish with a cover.
Spread the squash and onion slices in the baking dish, dot with 1/4 cup of butter cut into chunks, cover the dish, and microwave on High 5 to 7 minutes, or until the vegetables are steaming hot and tender.
In a bowl, whisk together milk and cornstarch until smooth, and stir in the beaten eggs, salt, and pepper. Pour the milk mixture over the squash and onions.
Melt 1/4 cup butter.
Sprinkle the corn flakes cereal evenly over the top of the casserole, drizzle with the melted butter, and bake in preheated oven for 25 to 30 minutes, until the cereal topping is golden and crisp.
2 pounds yellow squash, thinly sliced
1 sweet onion, thinly sliced
1/4 cup butter, cut into small chunks
3/4 cup milk
1 tablespoon cornstarch
2 eggs, beaten
salt and pepper to taste
1/4 cup butter
2 cups corn flakes cereal, coarsely crushed
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart microwave-safe baking dish with a cover.
Spread the squash and onion slices in the baking dish, dot with 1/4 cup of butter cut into chunks, cover the dish, and microwave on High 5 to 7 minutes, or until the vegetables are steaming hot and tender.
In a bowl, whisk together milk and cornstarch until smooth, and stir in the beaten eggs, salt, and pepper. Pour the milk mixture over the squash and onions.
Melt 1/4 cup butter.
Sprinkle the corn flakes cereal evenly over the top of the casserole, drizzle with the melted butter, and bake in preheated oven for 25 to 30 minutes, until the cereal topping is golden and crisp.
Cooking : Authentic Green Goddess Dressing
Ingredients
1/2 cup mayonnaise
1/2 cup creme fraiche
1/4 cup chopped green onions
2 tablespoons chopped fresh chives
2 tablespoons chopped Italian flat leaf parsley
1 tablespoon anchovy paste
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon cracked black peppercorns
Directions
Combine the mayonnaise, creme fraiche, green onion, chives, parsley, anchovy paste, lemon juice, salt and pepper in the container of a food processor or blender. Blend until you have a thick, rich, creamy delicious dressing.
1/2 cup mayonnaise
1/2 cup creme fraiche
1/4 cup chopped green onions
2 tablespoons chopped fresh chives
2 tablespoons chopped Italian flat leaf parsley
1 tablespoon anchovy paste
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon cracked black peppercorns
Directions
Combine the mayonnaise, creme fraiche, green onion, chives, parsley, anchovy paste, lemon juice, salt and pepper in the container of a food processor or blender. Blend until you have a thick, rich, creamy delicious dressing.
Cooking : Beer Can Chicken
Ingredients
1/3 cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 (12 fluid ounce) can beer
1 (3 pound) whole chicken
Directions
Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
1/3 cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 (12 fluid ounce) can beer
1 (3 pound) whole chicken
Directions
Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Cooking : Breakfast Crisp
Ingredients
1 1/2 cups quick cooking oats
1/2 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup brown sugar
1/4 cup margarine, softened
1 egg
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking pan.
In a large bowl, stir together oats, flour, baking powder, cinnamon and salt. In a separate bowl, cream together brown sugar and margarine. Beat in egg. Stir mixtures together just until blended. Pour batter into prepared pan.
Bake in preheated oven for 30 minutes, until a toothpick inserted into center of pan comes out clean.
1 1/2 cups quick cooking oats
1/2 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup brown sugar
1/4 cup margarine, softened
1 egg
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking pan.
In a large bowl, stir together oats, flour, baking powder, cinnamon and salt. In a separate bowl, cream together brown sugar and margarine. Beat in egg. Stir mixtures together just until blended. Pour batter into prepared pan.
Bake in preheated oven for 30 minutes, until a toothpick inserted into center of pan comes out clean.
Cooking : Banana Praline Muffins
Ingredients
1/3 cup chopped pecans
3 tablespoons brown sugar
1 tablespoon sour cream
1 egg, lightly beaten
3 small ripe bananas, mashed
1/2 cup sugar
1/4 cup vegetable oil
1 1/2 cups packaged pancake mix
Directions
In a small bowl, combine pecans, brown sugar and sour cream; set aside. Combine egg, bananas, sugar and oil; mix well. Stir in pancake mix just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Drop 1 teaspoon of pecan mixture into center of each muffin. Bake at 400 degrees F for 15-20 minutes or until muffins test done.
1/3 cup chopped pecans
3 tablespoons brown sugar
1 tablespoon sour cream
1 egg, lightly beaten
3 small ripe bananas, mashed
1/2 cup sugar
1/4 cup vegetable oil
1 1/2 cups packaged pancake mix
Directions
In a small bowl, combine pecans, brown sugar and sour cream; set aside. Combine egg, bananas, sugar and oil; mix well. Stir in pancake mix just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Drop 1 teaspoon of pecan mixture into center of each muffin. Bake at 400 degrees F for 15-20 minutes or until muffins test done.
Cooking : Almond Chicken Casserole I
Ingredients
1 1/2 cups uncooked long grain white rice
3 cups water
5 cups diced cooked chicken
1/2 cup mayonnaise
1/2 cup plain yogurt
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups chicken broth
2 tablespoons lemon juice
3 tablespoons chopped onion
1 (8 ounce) can water chestnuts
1 1/2 cups sliced almonds
1 cup chopped celery
2 teaspoons ground white pepper
1 tablespoon salt
3 cups cornflakes cereal
1 cup butter, melted
Directions
Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl stir together the cooked rice, diced chicken, mayonnaise, yogurt, cream of mushroom soup, and chicken broth. Mix in the lemon juice, onion, water chestnuts, 1 cup of sliced almonds, and celery. Season with white pepper and salt. Transfer the mixture to the prepared baking dish.
In a bowl, toss the remaining 1/2 cup sliced almonds and cornflakes cereal with the melted butter. Spread evenly over the casserole.
Bake 35 to 45 minutes in the preheated oven, until lightly browned.
1 1/2 cups uncooked long grain white rice
3 cups water
5 cups diced cooked chicken
1/2 cup mayonnaise
1/2 cup plain yogurt
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups chicken broth
2 tablespoons lemon juice
3 tablespoons chopped onion
1 (8 ounce) can water chestnuts
1 1/2 cups sliced almonds
1 cup chopped celery
2 teaspoons ground white pepper
1 tablespoon salt
3 cups cornflakes cereal
1 cup butter, melted
Directions
Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl stir together the cooked rice, diced chicken, mayonnaise, yogurt, cream of mushroom soup, and chicken broth. Mix in the lemon juice, onion, water chestnuts, 1 cup of sliced almonds, and celery. Season with white pepper and salt. Transfer the mixture to the prepared baking dish.
In a bowl, toss the remaining 1/2 cup sliced almonds and cornflakes cereal with the melted butter. Spread evenly over the casserole.
Bake 35 to 45 minutes in the preheated oven, until lightly browned.
Cooking : Buffalo Chicken Dip
Ingredients
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot�)
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers
Directions
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot�)
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers
Directions
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
Cooking : Best Ever Pasta Salad
Ingredients
2 cups rotelli pasta
1 cup vegetable oil
1/2 cup white wine vinegar
1/2 teaspoon dried tarragon
1/2 teaspoon dried dill weed
1 teaspoon salt
2 teaspoons prepared Dijon-style mustard
1/4 cup minced pimento
2 tablespoons minced capers
coarsely ground black pepper to taste
1 green bell pepper, seeded and diced
1/2 pound Havarti cheese, diced
4 green onions, diced
4 boneless chicken breast halves - cooked, cooled and cubed
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 medium bowl, whisk together the oil, vinegar, tarragon, dill, salt, mustard, pimento, capers and pepper. Seat aside.
In a large bowl, toss together the pasta, green pepper, Havarti, green onions and chicken. Add dressing to taste and toss to coat.
2 cups rotelli pasta
1 cup vegetable oil
1/2 cup white wine vinegar
1/2 teaspoon dried tarragon
1/2 teaspoon dried dill weed
1 teaspoon salt
2 teaspoons prepared Dijon-style mustard
1/4 cup minced pimento
2 tablespoons minced capers
coarsely ground black pepper to taste
1 green bell pepper, seeded and diced
1/2 pound Havarti cheese, diced
4 green onions, diced
4 boneless chicken breast halves - cooked, cooled and cubed
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 medium bowl, whisk together the oil, vinegar, tarragon, dill, salt, mustard, pimento, capers and pepper. Seat aside.
In a large bowl, toss together the pasta, green pepper, Havarti, green onions and chicken. Add dressing to taste and toss to coat.
Cooking : Bacon 'N' Egg Biscuits
Ingredients
2 cups buttermilk biscuit mix
7 tablespoons water
8 slices processed American cheese
8 bacon strips, halved and cooked
Directions
In a bowl, combine biscuit mix and water just until blended. Turn onto a lightly floured surface and knead 5 times. Roll out to 1/2-in. thickness; cut with a 3-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 425 degrees F for 9-10 minutes or until golden brown. Meanwhile, scramble the eggs. Split the biscuits; fill each with a slice of cheese, scrambled egg and two bacon pieces.
2 cups buttermilk biscuit mix
7 tablespoons water
8 slices processed American cheese
8 bacon strips, halved and cooked
Directions
In a bowl, combine biscuit mix and water just until blended. Turn onto a lightly floured surface and knead 5 times. Roll out to 1/2-in. thickness; cut with a 3-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 425 degrees F for 9-10 minutes or until golden brown. Meanwhile, scramble the eggs. Split the biscuits; fill each with a slice of cheese, scrambled egg and two bacon pieces.
Cooking : Best Basic Sweet Bread
Ingredients
1/3 cup white sugar
1/3 cup butter
1 tablespoon active dry yeast
4 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons vegetable oil
Directions
In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.
1/3 cup white sugar
1/3 cup butter
1 tablespoon active dry yeast
4 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons vegetable oil
Directions
In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.
Cooking : Better Than Brad Pitt Cake
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple, with juice
3/4 cup white sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 cups milk
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
3/4 cup flaked coconut, toasted
Directions
Prepare yellow cake as directed, using a 9 x 13 inch pan. Bake until done, and remove from oven. Poke holes in the top of the cake using a fork.
In a saucepan, combine pineapple with juices and sugar. Cook over medium heat until syrup thickens. Pour over top of warm cake, and cool.
In another bowl, beat milk with pudding. Spread over the pineapple mixture.
Beat whipping cream until soft peaks form, and then beat in confectioners' sugar and vanilla. Spread whipped cream over pudding. Sprinkle toasted coconut over the top of the cake. Refrigerate for several hours or overnight.
1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple, with juice
3/4 cup white sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 cups milk
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
3/4 cup flaked coconut, toasted
Directions
Prepare yellow cake as directed, using a 9 x 13 inch pan. Bake until done, and remove from oven. Poke holes in the top of the cake using a fork.
In a saucepan, combine pineapple with juices and sugar. Cook over medium heat until syrup thickens. Pour over top of warm cake, and cool.
In another bowl, beat milk with pudding. Spread over the pineapple mixture.
Beat whipping cream until soft peaks form, and then beat in confectioners' sugar and vanilla. Spread whipped cream over pudding. Sprinkle toasted coconut over the top of the cake. Refrigerate for several hours or overnight.
Cooking : Bacon-Cheese English Muffins
Ingredients
2 English muffins, split and toasted
2 tablespoons mayonnaise
4 tomato slices
4 slices onion
4 slices processed American cheese
4 bacon strips, cooked and crumbled
Directions
Spread muffin halves with mayonnaise; top with tomato, onion and cheese. Broil 4 in. from the heat for 3-4 minutes or until the cheese is melted. Top with bacon. Serve immediately.
2 English muffins, split and toasted
2 tablespoons mayonnaise
4 tomato slices
4 slices onion
4 slices processed American cheese
4 bacon strips, cooked and crumbled
Directions
Spread muffin halves with mayonnaise; top with tomato, onion and cheese. Broil 4 in. from the heat for 3-4 minutes or until the cheese is melted. Top with bacon. Serve immediately.
Cooking : Bacon 'n' Egg Bundles
Ingredients
1 teaspoon butter or margarine
12 bacon strips
Fresh parsley sprigs
Directions
Lightly grease six muffin cups with the butter. In a large skillet, cook the bacon over medium heat until cooked but not crisp. Drain on paper towels.
Cut six bacon strips on half width-wise; line the bottom of each muffin cup with two bacon pieces. Line the sides of each muffin cup with one or two bacon strips. Break an egg into each cup. Bake, uncovered, at 325 degrees F for 12-18 minutes or until whites are completely set and yolks begin to thicken but are not firm. Transfer to a serving plate; surround with parsley.
1 teaspoon butter or margarine
12 bacon strips
Fresh parsley sprigs
Directions
Lightly grease six muffin cups with the butter. In a large skillet, cook the bacon over medium heat until cooked but not crisp. Drain on paper towels.
Cut six bacon strips on half width-wise; line the bottom of each muffin cup with two bacon pieces. Line the sides of each muffin cup with one or two bacon strips. Break an egg into each cup. Bake, uncovered, at 325 degrees F for 12-18 minutes or until whites are completely set and yolks begin to thicken but are not firm. Transfer to a serving plate; surround with parsley.
Cooking : Baby Back Ribs
Ingredients
2 pounds pork baby back ribs
1 (18 ounce) bottle barbecue sauce
Directions
Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
Preheat oven to 300 degrees F (150 degrees C).
Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.
2 pounds pork baby back ribs
1 (18 ounce) bottle barbecue sauce
Directions
Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
Preheat oven to 300 degrees F (150 degrees C).
Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.
Cooking : Black Bottom Cupcakes II
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup white sugar
1/3 cup vegetable oil
1 cup water
1 tablespoon vinegar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup white sugar
1/3 cup vegetable oil
1 cup water
1 tablespoon vinegar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.
Cooking : Banana Walnut Cornbread
Ingredients
2 tablespoons honey
2 bananas, mashed
1/4 cup vegetable oil
1/2 cup milk
2 teaspoons vanilla extract
1 cup cornmeal
1 cup whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 cups chopped walnuts
1 banana, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x8 inch baking pan.
Place the honey, mashed bananas, canola oil, milk and vanilla into a blender or food processor; puree until smooth.
Sift together cornmeal, whole wheat flour, baking powder, soda and cinnamon. Stir flour mixture into banana mixture until blended. Fold in walnuts and sliced bananas. Pour into prepared pan.
Bake in preheated oven for 40 to 50 minutes, or until brown on top.
2 tablespoons honey
2 bananas, mashed
1/4 cup vegetable oil
1/2 cup milk
2 teaspoons vanilla extract
1 cup cornmeal
1 cup whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 cups chopped walnuts
1 banana, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x8 inch baking pan.
Place the honey, mashed bananas, canola oil, milk and vanilla into a blender or food processor; puree until smooth.
Sift together cornmeal, whole wheat flour, baking powder, soda and cinnamon. Stir flour mixture into banana mixture until blended. Fold in walnuts and sliced bananas. Pour into prepared pan.
Bake in preheated oven for 40 to 50 minutes, or until brown on top.
Cooking : Beefy Chinese Dumplings
Ingredients
1 1/2 pounds ground beef
2 cups shredded Chinese cabbage
1 carrot, shredded
1 onion, minced
1 teaspoon sugar
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 (14 ounce) package wonton wrappers
Directions
In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil.
Place a large teaspoonful of filling in the center of a dumpling skin. Moisten the edges of a wonton with a few drops of water. Then fold the dumpling in half, and pinch the edges together to seal. Create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings.
Boil the dumplings in water until they float to the top, about 5 minutes.
1 1/2 pounds ground beef
2 cups shredded Chinese cabbage
1 carrot, shredded
1 onion, minced
1 teaspoon sugar
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 (14 ounce) package wonton wrappers
Directions
In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil.
Place a large teaspoonful of filling in the center of a dumpling skin. Moisten the edges of a wonton with a few drops of water. Then fold the dumpling in half, and pinch the edges together to seal. Create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings.
Boil the dumplings in water until they float to the top, about 5 minutes.
Cooking : Authentic Potato Pancakes
Ingredients
10 russet potatoes, peeled and shredded
1 carrot, peeled and shredded
1 onion, finely diced
5 cloves garlic, crushed
1 tablespoon chopped flat leaf parsley
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
1/4 cup olive oil
2 tablespoons all-purpose flour
2 cups dry bread crumbs
salt and pepper to taste
olive oil for frying, as needed
Directions
Mix potatoes, carrot, onion, garlic, parsley, and dill in a large bowl. Stir in lemon juice, 1/4 cup of olive oil, flour, bread crumbs, salt, and pepper. Knead just until mixture holds together.
Heat the remaining 1/4 cup olive oil in a skillet over medium heat. Working in batches, drop spoonfuls of potato mixture in hot oil. Cook approximately 4 minutes per side, or until golden brown. Serve hot.
10 russet potatoes, peeled and shredded
1 carrot, peeled and shredded
1 onion, finely diced
5 cloves garlic, crushed
1 tablespoon chopped flat leaf parsley
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
1/4 cup olive oil
2 tablespoons all-purpose flour
2 cups dry bread crumbs
salt and pepper to taste
olive oil for frying, as needed
Directions
Mix potatoes, carrot, onion, garlic, parsley, and dill in a large bowl. Stir in lemon juice, 1/4 cup of olive oil, flour, bread crumbs, salt, and pepper. Knead just until mixture holds together.
Heat the remaining 1/4 cup olive oil in a skillet over medium heat. Working in batches, drop spoonfuls of potato mixture in hot oil. Cook approximately 4 minutes per side, or until golden brown. Serve hot.
Cooking : Black and Bleu Chicken Alfredo
Ingredients
3 skinless, boneless chicken breast halves
steak seasoning to taste
2 (10 ounce) containers Alfredo sauce
1 (8 ounce) bottle blue cheese dressing
2 fresh tomatoes, diced
1 (16 ounce) package angel hair pasta
Directions
Preheat an outdoor grill for high heat. Lightly oil grill grate. Season chicken on both sides with steak seasoning. Grill 6 to 8 minutes on each side, until juices run clear. Cool and slice.
In a saucepan over low heat, mix the Alfredo sauce, bleu cheese dressing, and tomatoes. Cook and stir until the sauce boils.
Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook 2 to 4 minutes, until al dente, and drain. Transfer to a large bowl, and toss with the grilled chicken and sauce to serve.
3 skinless, boneless chicken breast halves
steak seasoning to taste
2 (10 ounce) containers Alfredo sauce
1 (8 ounce) bottle blue cheese dressing
2 fresh tomatoes, diced
1 (16 ounce) package angel hair pasta
Directions
Preheat an outdoor grill for high heat. Lightly oil grill grate. Season chicken on both sides with steak seasoning. Grill 6 to 8 minutes on each side, until juices run clear. Cool and slice.
In a saucepan over low heat, mix the Alfredo sauce, bleu cheese dressing, and tomatoes. Cook and stir until the sauce boils.
Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook 2 to 4 minutes, until al dente, and drain. Transfer to a large bowl, and toss with the grilled chicken and sauce to serve.
Cooking : Best Tapenade Ever
Ingredients
2 cups pimiento-stuffed green olives
1/2 cup pitted black olives
1 (6 ounce) jar marinated artichoke hearts, undrained
2 hot banana peppers, seeded and cut into pieces
1 red bell pepper, seeded and coarsely chopped
2 cloves garlic, minced
2 tablespoons capers, drained and chopped
1/2 teaspoon dried basil
1 tablespoon lemon juice
1/4 cup olive oil
Directions
In a food processor or blender, chop green olives, black olives, and artichoke hearts in batches until just spreadable; pour into a mixing bowl. Puree banana peppers and red bell pepper until just spreadable; mix into olive mixture.
Stir in garlic, capers, basil, lemon juice, and olive oil until well blended. Tapenade will keep in refrigerator for up to 1 week.
2 cups pimiento-stuffed green olives
1/2 cup pitted black olives
1 (6 ounce) jar marinated artichoke hearts, undrained
2 hot banana peppers, seeded and cut into pieces
1 red bell pepper, seeded and coarsely chopped
2 cloves garlic, minced
2 tablespoons capers, drained and chopped
1/2 teaspoon dried basil
1 tablespoon lemon juice
1/4 cup olive oil
Directions
In a food processor or blender, chop green olives, black olives, and artichoke hearts in batches until just spreadable; pour into a mixing bowl. Puree banana peppers and red bell pepper until just spreadable; mix into olive mixture.
Stir in garlic, capers, basil, lemon juice, and olive oil until well blended. Tapenade will keep in refrigerator for up to 1 week.
Cooking : Alaskan Snow Pie
Ingredients
1 cup all-purpose flour
1/2 cup toasted and chopped almonds
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
2 egg whites
1/4 cup white sugar
1/2 gallon raspberry ice cream, softened
1/4 cup raspberry syrup
Directions
In a medium bowl combine flour, almonds, brown sugar, and cinnamon. Mix well, then add melted butter or margarine. Stir thoroughly, then press mixture into a 9-inch pie pan. Bake crust in preheated 350 degree F (175 degree C) oven for 8 to 10 minutes. Remove and cool completely.
Preheat broiler.
In a small mixing bowl beat egg whites until frothy. Add white sugar one tablespoon at a time, beating constantly until stiff peaks form.
Spread softened ice cream into cooled pie shell. Cover completely with meringue.
Brown meringue in preheated broiler just until meringue begins to turn golden. Watch very closely! Pour just enough raspberry syrup onto each serving plate to thinly coat the bottom of plate. Place a slice of pie on each plate and serve immediately.
1 cup all-purpose flour
1/2 cup toasted and chopped almonds
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
2 egg whites
1/4 cup white sugar
1/2 gallon raspberry ice cream, softened
1/4 cup raspberry syrup
Directions
In a medium bowl combine flour, almonds, brown sugar, and cinnamon. Mix well, then add melted butter or margarine. Stir thoroughly, then press mixture into a 9-inch pie pan. Bake crust in preheated 350 degree F (175 degree C) oven for 8 to 10 minutes. Remove and cool completely.
Preheat broiler.
In a small mixing bowl beat egg whites until frothy. Add white sugar one tablespoon at a time, beating constantly until stiff peaks form.
Spread softened ice cream into cooled pie shell. Cover completely with meringue.
Brown meringue in preheated broiler just until meringue begins to turn golden. Watch very closely! Pour just enough raspberry syrup onto each serving plate to thinly coat the bottom of plate. Place a slice of pie on each plate and serve immediately.
Cooking : Banana Pancakes with Berries
Ingredients
2 cups sliced fresh strawberries
1/2 cup sugar
3 teaspoons vanilla extract
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 medium ripe bananas, cut into 1/4-inch slices
Whipped cream
Directions
In a bowl, combine the strawberries, sugar and vanilla. Cover and refrigerate for 8 hours or overnight.
For pancakes, combine the flour, sugar, baking powder, baking soda and salt in a bowl. Combine the egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened.
Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle; place 5-6 banana slices on each pancake. Turn when bubbles form on top; cook until second side is golden brown. Serve with strawberries and whipped cream if desired.
2 cups sliced fresh strawberries
1/2 cup sugar
3 teaspoons vanilla extract
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 medium ripe bananas, cut into 1/4-inch slices
Whipped cream
Directions
In a bowl, combine the strawberries, sugar and vanilla. Cover and refrigerate for 8 hours or overnight.
For pancakes, combine the flour, sugar, baking powder, baking soda and salt in a bowl. Combine the egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened.
Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle; place 5-6 banana slices on each pancake. Turn when bubbles form on top; cook until second side is golden brown. Serve with strawberries and whipped cream if desired.
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