Ingredients
1/2 cup water
1/4 cup cornmeal
2 tablespoons butter
1/2 cup molasses
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F)
3 cups all-purpose flour, divided
1 teaspoon salt
Directions
Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Friday, September 2, 2011
Cooking : Berry Refresher Dessert
Ingredients
1 quart pineapple or lemon sherbet
1 cup sliced fresh strawberries
1/2 cup blueberries
1/2 cup white grape juice or white wine
Directions
Divide the sherbet between six dessert cups or bowls. Top with the berries and grape juice.
1 quart pineapple or lemon sherbet
1 cup sliced fresh strawberries
1/2 cup blueberries
1/2 cup white grape juice or white wine
Directions
Divide the sherbet between six dessert cups or bowls. Top with the berries and grape juice.
Cooking : Apple Pie Ice Cream
Ingredients
8 oatmeal cookies, crushed
2 tablespoons melted butter, divided
2 large apples, peeled, cored and sliced
3 tablespoons white sugar
1 teaspoon ground cinnamon
3 cups whipping cream
1 1/2 cups half and half
1 cup white sugar
3 eggs, beaten
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/4 cup chopped toasted walnuts
1/4 cup dulce de leche or caramel ice cream topping
Directions
Preheat oven to 375 degrees F (190 degrees C).
Mix the crushed cookies with 1 tablespoon of melted butter, and press onto a baking sheet. Bake in preheated oven for 5 minutes, then remove, allow to cool completely, then crumble.
Melt the remaining 1 tablespoon of butter in a skillet over medium heat. Stir in the apples, 3 tablespoons sugar, and 1 teaspoon cinnamon. Cook until the apples have lightly browned, and the sugar has begun to caramelize, about 10 minutes. Remove from the pan, and allow to cool completely.
Combine cream, half and half, 1 cup sugar, eggs, vanilla, and 2 teaspoons of cinnamon in a large bowl; mix to blend well. Pour into an ice cream maker and freeze according to manufacturer's instructions.
When the ice cream has finished, stir in the crumbled cookie, caramelized apples, and walnuts. Add the dulce de leche by the teaspoon while stirring to evenly distribute.
8 oatmeal cookies, crushed
2 tablespoons melted butter, divided
2 large apples, peeled, cored and sliced
3 tablespoons white sugar
1 teaspoon ground cinnamon
3 cups whipping cream
1 1/2 cups half and half
1 cup white sugar
3 eggs, beaten
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/4 cup chopped toasted walnuts
1/4 cup dulce de leche or caramel ice cream topping
Directions
Preheat oven to 375 degrees F (190 degrees C).
Mix the crushed cookies with 1 tablespoon of melted butter, and press onto a baking sheet. Bake in preheated oven for 5 minutes, then remove, allow to cool completely, then crumble.
Melt the remaining 1 tablespoon of butter in a skillet over medium heat. Stir in the apples, 3 tablespoons sugar, and 1 teaspoon cinnamon. Cook until the apples have lightly browned, and the sugar has begun to caramelize, about 10 minutes. Remove from the pan, and allow to cool completely.
Combine cream, half and half, 1 cup sugar, eggs, vanilla, and 2 teaspoons of cinnamon in a large bowl; mix to blend well. Pour into an ice cream maker and freeze according to manufacturer's instructions.
When the ice cream has finished, stir in the crumbled cookie, caramelized apples, and walnuts. Add the dulce de leche by the teaspoon while stirring to evenly distribute.
Cooking : Banana Raisin Cake
Ingredients
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups diced bananas
1 cup corn oil
1 1/2 teaspoons vanilla extract
1 cup raisins
1/2 cup water
1/2 cup chopped walnuts
Directions
Measure flour, sugar, soda, cinnamon, and salt, and sift together.
Dice bananas and add to dry ingredients with oil ,vanilla, eggs, raisins, water, and nuts. Pour into a greased 10-inch tube pan.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hour or until done. Cool on rack before removing.
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups diced bananas
1 cup corn oil
1 1/2 teaspoons vanilla extract
1 cup raisins
1/2 cup water
1/2 cup chopped walnuts
Directions
Measure flour, sugar, soda, cinnamon, and salt, and sift together.
Dice bananas and add to dry ingredients with oil ,vanilla, eggs, raisins, water, and nuts. Pour into a greased 10-inch tube pan.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hour or until done. Cool on rack before removing.
Cooking : Asparagus Beef Roll-Ups
Ingredients
2 tablespoons whipping cream
2 tablespoons sour cream
2 teaspoons prepared horseradish
1/4 teaspoon grated lemon peel
1/4 teaspoon salt
Dash pepper
4 (6 inch) flour tortillas
4 thin slices cooked roast beef
4 fresh asparagus spears, cooked and drained
Directions
In a small mixing bowl, beat whipping cream until soft peaks form. Fold in sour cream, horseradish, lemon peel, salt and pepper. Spread about 2 teaspoons on each tortilla; top with a slice of beef. Spread with the remaining cream mixture. Place an asparagus spear at one end; roll up tightly. Wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1/2-in. slices.
2 tablespoons whipping cream
2 tablespoons sour cream
2 teaspoons prepared horseradish
1/4 teaspoon grated lemon peel
1/4 teaspoon salt
Dash pepper
4 (6 inch) flour tortillas
4 thin slices cooked roast beef
4 fresh asparagus spears, cooked and drained
Directions
In a small mixing bowl, beat whipping cream until soft peaks form. Fold in sour cream, horseradish, lemon peel, salt and pepper. Spread about 2 teaspoons on each tortilla; top with a slice of beef. Spread with the remaining cream mixture. Place an asparagus spear at one end; roll up tightly. Wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1/2-in. slices.
Cooking : Banana Banana Strawberry Smoothie
Ingredients
1 banana, broken into chunks
1 teaspoon banana extract
3/4 cup milk
1 (8 ounce) container strawberry yogurt
2 teaspoons white sugar
Directions
Place banana, banana extract, milk, yogurt, and sugar into a blender. Blend until smooth and serve.
1 banana, broken into chunks
1 teaspoon banana extract
3/4 cup milk
1 (8 ounce) container strawberry yogurt
2 teaspoons white sugar
Directions
Place banana, banana extract, milk, yogurt, and sugar into a blender. Blend until smooth and serve.
Cooking : Apple Bran Cheddar Muffins
Ingredients
1 cup whole bran cereal
1/4 cup milk
1 cup peeled, cored and sliced apple
1/3 cup vegetable oil
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup packed brown sugar
1/4 cup shredded Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 12-cup muffin tin or line with paper liners.
Combine the bran cereal, milk and apples. Mix well. Beat in the vegetable oil and egg.
Combine the flour, baking powder, salt, cinnamon and brown sugar. Make a well in the center and stir in the wet mixture. Add the shredded cheese and mix enough until just moistened. Scoop the batter into the prepared pans.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes.
1 cup whole bran cereal
1/4 cup milk
1 cup peeled, cored and sliced apple
1/3 cup vegetable oil
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup packed brown sugar
1/4 cup shredded Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 12-cup muffin tin or line with paper liners.
Combine the bran cereal, milk and apples. Mix well. Beat in the vegetable oil and egg.
Combine the flour, baking powder, salt, cinnamon and brown sugar. Make a well in the center and stir in the wet mixture. Add the shredded cheese and mix enough until just moistened. Scoop the batter into the prepared pans.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes.
Cooking : 7-Layer Taco Dip
Ingredients
1 (1 pound) package Bob Evans� Original Roll Sausage
1 (16 ounce) can refried beans
1 (1.25 ounce) package taco seasoning mix
2 cups shredded Mexican cheese blend
1 (16 ounce) container sour cream
1 (4.5 ounce) can chopped green chilies
1 large tomato, diced
1 (6 ounce) can sliced black olives
1 bunch green onions, chopped
1 (11 ounce) jar salsa
tortilla chips
Directions
In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix. Spread sausage mix into 7 x 11 serving dish. Top with sour cream then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese. Serve immediately with chips. Refrigerate leftovers.
1 (1 pound) package Bob Evans� Original Roll Sausage
1 (16 ounce) can refried beans
1 (1.25 ounce) package taco seasoning mix
2 cups shredded Mexican cheese blend
1 (16 ounce) container sour cream
1 (4.5 ounce) can chopped green chilies
1 large tomato, diced
1 (6 ounce) can sliced black olives
1 bunch green onions, chopped
1 (11 ounce) jar salsa
tortilla chips
Directions
In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix. Spread sausage mix into 7 x 11 serving dish. Top with sour cream then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese. Serve immediately with chips. Refrigerate leftovers.
Cooking : Asparagus Chicken Fajitas
Ingredients
1 pound boneless skinless chicken breasts, cut into strips
3/4 cup fat free Italian-style dressing
1 tablespoon vegetable oil
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1/2 cup fresh or frozen corn
1/4 cup diced onion
2 tablespoons lemon juice
1/2 teaspoon garlic salt
1/8 teaspoon pepper
12 (6 inch) flour tortillas, warmed
Directions
Place chicken in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 4 hours, turning several times.
Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook an stir for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.
1 pound boneless skinless chicken breasts, cut into strips
3/4 cup fat free Italian-style dressing
1 tablespoon vegetable oil
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1/2 cup fresh or frozen corn
1/4 cup diced onion
2 tablespoons lemon juice
1/2 teaspoon garlic salt
1/8 teaspoon pepper
12 (6 inch) flour tortillas, warmed
Directions
Place chicken in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 4 hours, turning several times.
Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook an stir for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.
Cooking : Baja Grilled Chicken Wrap
Ingredients
1 pound boneless skinless chicken breasts, grilled, chopped
1 1/2 cups coleslaw blend (cabbage slaw mix)
1 teaspoon chili powder
1 tablespoon lime juice
1/4 cup ranch dressing
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup grape tomatoes, quartered
4 (10 inch) whole wheat tortillas
1/2 cup your favorite salsa
1/4 cup KNUDSEN Sour Cream
Directions
Heat grill to medium heat.
Combine first 7 ingredients.
Spoon chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up burrito-style. Secure with toothpicks, if desired.
Grill, seam-sides down, 8 to 9 minutes or until golden brown on all sides, turning occasionally. Serve with salsa and sour cream.
1 pound boneless skinless chicken breasts, grilled, chopped
1 1/2 cups coleslaw blend (cabbage slaw mix)
1 teaspoon chili powder
1 tablespoon lime juice
1/4 cup ranch dressing
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup grape tomatoes, quartered
4 (10 inch) whole wheat tortillas
1/2 cup your favorite salsa
1/4 cup KNUDSEN Sour Cream
Directions
Heat grill to medium heat.
Combine first 7 ingredients.
Spoon chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up burrito-style. Secure with toothpicks, if desired.
Grill, seam-sides down, 8 to 9 minutes or until golden brown on all sides, turning occasionally. Serve with salsa and sour cream.
Cooking : Blackberry Syrup
Ingredients
4 cups blackberry juice
4 cups white sugar
1/3 (2 ounce) package powdered pectin (optional)
Directions
Mix the blackberry juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.
This makes a thin syrup (like true maple syrup). If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture.
4 cups blackberry juice
4 cups white sugar
1/3 (2 ounce) package powdered pectin (optional)
Directions
Mix the blackberry juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.
This makes a thin syrup (like true maple syrup). If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture.
Cooking : Barbecued Beans
Ingredients
1 pound dry navy beans
1 pound sliced bacon, cooked and crumbled
1 (32 fluid ounce) bottle tomato juice
1 (8 ounce) can tomato sauce
2 cups chopped onion
2/3 cup packed brown sugar
1 tablespoon soy sauce
2 teaspoons garlic salt
1 teaspoon Worcestershire sauce
1 teaspoon ground mustard
Directions
Place beans in a 3-qt. saucepan; cover with water. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. In a 5-qt. slow cooker, combine remaining ingredients; mix well. Add the beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 8-10 hours longer or until beans are tender.
1 pound dry navy beans
1 pound sliced bacon, cooked and crumbled
1 (32 fluid ounce) bottle tomato juice
1 (8 ounce) can tomato sauce
2 cups chopped onion
2/3 cup packed brown sugar
1 tablespoon soy sauce
2 teaspoons garlic salt
1 teaspoon Worcestershire sauce
1 teaspoon ground mustard
Directions
Place beans in a 3-qt. saucepan; cover with water. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. In a 5-qt. slow cooker, combine remaining ingredients; mix well. Add the beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 8-10 hours longer or until beans are tender.
Cooking : Afghan Tomato Soup (Aush Goshti)
Ingredients
1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
1/2 pound ground beef
1 (6 ounce) can tomato paste
1 (32 ounce) can tomato juice
5 cups water
1 (15 ounce) can garbanzo beans, drained and coarsely chopped
1 (16 ounce) package uncooked fettuccine
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dry mustard
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh cilantro, or to taste
1 teaspoon chili paste, or to taste
2 teaspoons fresh lemon juice, or to taste
Directions
Melt butter in a large pot over medium heat. Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. Add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break up lumps. Stir in the tomato paste, tomato juice, water, and garbanzo beans. Season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice. Bring to a boil, then reduce heat to low. Simmer uncovered 30 minutes.
Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. Adjust seasonings adding more chile paste, salt, or lemon juice as desired. If soup seems too thick, thin with a little water.
1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
1/2 pound ground beef
1 (6 ounce) can tomato paste
1 (32 ounce) can tomato juice
5 cups water
1 (15 ounce) can garbanzo beans, drained and coarsely chopped
1 (16 ounce) package uncooked fettuccine
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dry mustard
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh cilantro, or to taste
1 teaspoon chili paste, or to taste
2 teaspoons fresh lemon juice, or to taste
Directions
Melt butter in a large pot over medium heat. Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. Add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break up lumps. Stir in the tomato paste, tomato juice, water, and garbanzo beans. Season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice. Bring to a boil, then reduce heat to low. Simmer uncovered 30 minutes.
Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. Adjust seasonings adding more chile paste, salt, or lemon juice as desired. If soup seems too thick, thin with a little water.
Cooking : Anise Pizzelles
Ingredients
2 cups white sugar
2 cups vegetable oil
1/2 teaspoon anise oil
1 (1.5 fluid ounce) jigger whiskey
4 cups all-purpose flour
Directions
In a large bowl, whisk together eggs, sugar, vegetable oil, anise oil, and whiskey until well blended. Gradually stir in flour until fully incorporated. Cover, and refrigerate overnight.
Preheat a pizzelle iron, and spray once with cooking spray. Drop tablespoons of batter onto the centers of the patterns. Close the lid, and cook until steam no longer comes out, about 1 1/2 minutes. Check, and adjust cooking time if necessary. Carefully remove cookies, cool, and store in an airtight tin at room temperature.
2 cups white sugar
2 cups vegetable oil
1/2 teaspoon anise oil
1 (1.5 fluid ounce) jigger whiskey
4 cups all-purpose flour
Directions
In a large bowl, whisk together eggs, sugar, vegetable oil, anise oil, and whiskey until well blended. Gradually stir in flour until fully incorporated. Cover, and refrigerate overnight.
Preheat a pizzelle iron, and spray once with cooking spray. Drop tablespoons of batter onto the centers of the patterns. Close the lid, and cook until steam no longer comes out, about 1 1/2 minutes. Check, and adjust cooking time if necessary. Carefully remove cookies, cool, and store in an airtight tin at room temperature.
Cooking : Black Bean Soup
Ingredients
2 tablespoons Goya Extra Virgin Olive Oil
1 teaspoon Goya Ground Cumin
1 teaspoon Goya Minced Garlic
1 teaspoon Goya Oregano Leaf
1 packet Sazon Goya Natural and Complete
2 tablespoons Goya Golden Cooking Wine
2 (15.5 ounce) cans Goya Black Beans, undrained
2 Goya Bay Leaves
1 teaspoon brown sugar
1 teaspoon Goya White Distilled Vinegar
Goya Adobo with Pepper, to taste
Finely chopped white onions
Fresh cilantro leaves (optional)
Directions
Heat oil in medium saucepan over medium heat. Add cumin, garlic, oregano and Sazon to pot. Cook until fragrant, about 30 seconds. Add wine; bring to a boil. Add 1 cup water, beans, bay leaves, brown sugar and vinegar; bring bean mixture to a boil. Reduce to medium-low and simmer, uncovered, stirring occasionally, until mixture thickens and ingredients come together, about 15 minutes. Season soup with Adobo; discard bay leaf.
Divide soup evenly among serving bowls. Garnish with onions and cilantro, if desired.
2 tablespoons Goya Extra Virgin Olive Oil
1 teaspoon Goya Ground Cumin
1 teaspoon Goya Minced Garlic
1 teaspoon Goya Oregano Leaf
1 packet Sazon Goya Natural and Complete
2 tablespoons Goya Golden Cooking Wine
2 (15.5 ounce) cans Goya Black Beans, undrained
2 Goya Bay Leaves
1 teaspoon brown sugar
1 teaspoon Goya White Distilled Vinegar
Goya Adobo with Pepper, to taste
Finely chopped white onions
Fresh cilantro leaves (optional)
Directions
Heat oil in medium saucepan over medium heat. Add cumin, garlic, oregano and Sazon to pot. Cook until fragrant, about 30 seconds. Add wine; bring to a boil. Add 1 cup water, beans, bay leaves, brown sugar and vinegar; bring bean mixture to a boil. Reduce to medium-low and simmer, uncovered, stirring occasionally, until mixture thickens and ingredients come together, about 15 minutes. Season soup with Adobo; discard bay leaf.
Divide soup evenly among serving bowls. Garnish with onions and cilantro, if desired.
Cooking : Ballpark Baked Beans
Ingredients
2 (16 ounce) cans baked beans
1/4 cup packed brown sugar
2 tablespoons ketchup
2 teaspoons prepared mustard
1 (20 ounce) can pineapple tidbits, drained
Directions
In a large bowl, combine beans, brown sugar, ketchup and mustard. Transfer to a 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 30 minutes. Stir in the pineapple; bake 30 minutes longer.
2 (16 ounce) cans baked beans
1/4 cup packed brown sugar
2 tablespoons ketchup
2 teaspoons prepared mustard
1 (20 ounce) can pineapple tidbits, drained
Directions
In a large bowl, combine beans, brown sugar, ketchup and mustard. Transfer to a 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 30 minutes. Stir in the pineapple; bake 30 minutes longer.
Cooking : Blueberry Streusel Muffins
Ingredients
1/3 cup sugar
1/4 cup butter or margarine, softened
1 egg, beaten
2 1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
Directions
In a mixing bowl, cream sugar and butter. Add egg; mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees F for 25-30 minutes or until browned.
1/3 cup sugar
1/4 cup butter or margarine, softened
1 egg, beaten
2 1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
Directions
In a mixing bowl, cream sugar and butter. Add egg; mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees F for 25-30 minutes or until browned.
Cooking : Better Than...Cake
Ingredients
1 (18.25 ounce) package butter cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1/4 cup water
1/2 cup vegetable oil
8 ounces sour cream
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, combine cake mix, pudding mix, eggs, water, oil and sour cream. Beat with a mixer until smooth. Stir in chocolate chips.
Divide into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Frost with Cream Cheese Frosting or Sour Cream Chocolate Frosting.
1 (18.25 ounce) package butter cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1/4 cup water
1/2 cup vegetable oil
8 ounces sour cream
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, combine cake mix, pudding mix, eggs, water, oil and sour cream. Beat with a mixer until smooth. Stir in chocolate chips.
Divide into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Frost with Cream Cheese Frosting or Sour Cream Chocolate Frosting.
Cooking : Barbecued Pork Chops
Ingredients
8 lean pork chops
1/2 cup ketchup
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground nutmeg
1/3 cup distilled white vinegar
1 cup water
1 bay leaf
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a skillet, heat a small amount of oil and brown both sides of the pork chops.
In a bowl combine ketchup, salt, celery seed, nutmeg, vinegar, water, and bay leaf; Pour over chops.
Bake in oven for 90 minutes. Turn chops once during baking.
8 lean pork chops
1/2 cup ketchup
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground nutmeg
1/3 cup distilled white vinegar
1 cup water
1 bay leaf
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a skillet, heat a small amount of oil and brown both sides of the pork chops.
In a bowl combine ketchup, salt, celery seed, nutmeg, vinegar, water, and bay leaf; Pour over chops.
Bake in oven for 90 minutes. Turn chops once during baking.
Cooking : Beef 'N' Bean Burritos
Ingredients
1 pound ground beef
1 small onion, chopped
1 (10.75 ounce) can Campbell's� Condensed Fiesta Chili Beef Soup
1/4 cup water
8 (8 inch) flour tortillas
shredded Cheddar cheese
Pace� Chunky Salsa
sour cream (optional)
Directions
Cook beef and onion in skillet until browned. Pour off fat.
Add soup and water. Heat through.
Spoon meat mixture down center of each tortilla. Top with cheese, salsa and sour cream. Fold tortilla around filling. Makes 8 burritos.
1 pound ground beef
1 small onion, chopped
1 (10.75 ounce) can Campbell's� Condensed Fiesta Chili Beef Soup
1/4 cup water
8 (8 inch) flour tortillas
shredded Cheddar cheese
Pace� Chunky Salsa
sour cream (optional)
Directions
Cook beef and onion in skillet until browned. Pour off fat.
Add soup and water. Heat through.
Spoon meat mixture down center of each tortilla. Top with cheese, salsa and sour cream. Fold tortilla around filling. Makes 8 burritos.
Cooking : Asparagus and Cashews
Ingredients
2 tablespoons olive oil
2 tablespoons sesame oil
1 teaspoon minced fresh ginger root
1 bunch asparagus stalks, ends cut
1 tablespoon soy sauce
1/2 cup chopped cashews
Directions
Heat olive oil and sesame oil in a wok over low to medium heat. Add ginger, and stir-fry until slightly brown. Add asparagus, and stir-fry for a few minutes before adding soy sauce and cashews. Cook until asparagus is tender but still crisp and bright green, stirring frequently.
2 tablespoons olive oil
2 tablespoons sesame oil
1 teaspoon minced fresh ginger root
1 bunch asparagus stalks, ends cut
1 tablespoon soy sauce
1/2 cup chopped cashews
Directions
Heat olive oil and sesame oil in a wok over low to medium heat. Add ginger, and stir-fry until slightly brown. Add asparagus, and stir-fry for a few minutes before adding soy sauce and cashews. Cook until asparagus is tender but still crisp and bright green, stirring frequently.
Cooking : Buttermilk Bread I
Ingredients
1 1/2 cups buttermilk
1 1/2 tablespoons margarine
2 tablespoons white sugar
1 teaspoon salt
3 cups bread flour
1 1/3 cups whole wheat flour
2 1/4 teaspoons active dry yeast
Directions
Place buttermilk, butter or margarine, sugar, salt, flour, whole wheat flour, and yeast into pan of bread machine.
Bake on White Bread setting. Cool on wire racks before slicing.
1 1/2 cups buttermilk
1 1/2 tablespoons margarine
2 tablespoons white sugar
1 teaspoon salt
3 cups bread flour
1 1/3 cups whole wheat flour
2 1/4 teaspoons active dry yeast
Directions
Place buttermilk, butter or margarine, sugar, salt, flour, whole wheat flour, and yeast into pan of bread machine.
Bake on White Bread setting. Cool on wire racks before slicing.
Cooking : Best Farmers' Market Pimento Cheese
Ingredients
1 cup grated mild white Cheddar cheese (such as Vermont white Cheddar)
2 tablespoons finely chopped pimento
2 1/2 tablespoons finely chopped red onion
2 1/2 tablespoons finely chopped green onion (white and light green parts)
4 drops Worcestershire sauce
2 tablespoons mayonnaise, or as needed
Directions
Stir together the Cheddar cheese, pimento, red onion, green onion, and the Worcestershire sauce. Stir in mayonnaise 1 tablespoon at a time to achieve desired texture.
1 cup grated mild white Cheddar cheese (such as Vermont white Cheddar)
2 tablespoons finely chopped pimento
2 1/2 tablespoons finely chopped red onion
2 1/2 tablespoons finely chopped green onion (white and light green parts)
4 drops Worcestershire sauce
2 tablespoons mayonnaise, or as needed
Directions
Stir together the Cheddar cheese, pimento, red onion, green onion, and the Worcestershire sauce. Stir in mayonnaise 1 tablespoon at a time to achieve desired texture.
Cooking : Amariette Cookies
Ingredients
7 egg whites
2 1/2 cups white sugar
2 pounds ground almonds
2 tablespoons almond extract
1 cup chopped almonds
1/3 cup granulated sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C).
Beat egg whites and sugar until fluffy. Add the ground almond and almond extract, mixing well. Shape dough into walnut sized balls, roll in sugar and put a piece of almond or candied cherry on top.
Bake at 350 degrees F (175 degrees F) until firm. Bottom should be light brown.
7 egg whites
2 1/2 cups white sugar
2 pounds ground almonds
2 tablespoons almond extract
1 cup chopped almonds
1/3 cup granulated sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C).
Beat egg whites and sugar until fluffy. Add the ground almond and almond extract, mixing well. Shape dough into walnut sized balls, roll in sugar and put a piece of almond or candied cherry on top.
Bake at 350 degrees F (175 degrees F) until firm. Bottom should be light brown.
Cooking : Better than Sex Cake IV
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
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
3/4 cup flaked coconut, toasted
1/2 cup chopped pecans
Directions
Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.
While the cake is baking, combine pineapple with juice and 3/4 cup sugar in a medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally. Pierce top of hot cake with fork at 1 inch intervals. Pour pineapple mixture over cake. Cool completely.
Beat pudding mix with milk until smooth. Spread pudding over cooled cake.
Whip cream until slightly thickened. Add confectioner's sugar and vanilla, and whip until soft peaks form. Spread over top of cake. Chill cake for 24 hours. Sprinkle with coconut and pecans just before serving. Refrigerate leftovers.
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
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
3/4 cup flaked coconut, toasted
1/2 cup chopped pecans
Directions
Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.
While the cake is baking, combine pineapple with juice and 3/4 cup sugar in a medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally. Pierce top of hot cake with fork at 1 inch intervals. Pour pineapple mixture over cake. Cool completely.
Beat pudding mix with milk until smooth. Spread pudding over cooled cake.
Whip cream until slightly thickened. Add confectioner's sugar and vanilla, and whip until soft peaks form. Spread over top of cake. Chill cake for 24 hours. Sprinkle with coconut and pecans just before serving. Refrigerate leftovers.
Cooking : Bacon, Potato, and Egg Taco Ole
Ingredients
8 bacon strips
1/3 cup milk
3 tablespoons water
salt and pepper to taste
1/3 cup diced onion
2 large potatoes, peeled and chopped
1 tablespoon butter
4 corn or flour tortilla
Directions
Place bacon in a skillet. Cook over medium high heat until evenly brown. Keeping drippings in the skillet, remove the bacon and drain on paper towels. Crumble the bacon.
While the bacon is cooking, mix the eggs, milk, water, salt, and pepper in a bowl until combined.
Add potatoes to the bacon drippings and cook until semi-soft. Stir in the onions. Cook and stir for 1 minute. Pour the egg mixture into the skillet. Stir in the crumbled bacon and the butter. Cook until the eggs set to your desired firmness. Spoon mixture into tortillas and serve.
8 bacon strips
1/3 cup milk
3 tablespoons water
salt and pepper to taste
1/3 cup diced onion
2 large potatoes, peeled and chopped
1 tablespoon butter
4 corn or flour tortilla
Directions
Place bacon in a skillet. Cook over medium high heat until evenly brown. Keeping drippings in the skillet, remove the bacon and drain on paper towels. Crumble the bacon.
While the bacon is cooking, mix the eggs, milk, water, salt, and pepper in a bowl until combined.
Add potatoes to the bacon drippings and cook until semi-soft. Stir in the onions. Cook and stir for 1 minute. Pour the egg mixture into the skillet. Stir in the crumbled bacon and the butter. Cook until the eggs set to your desired firmness. Spoon mixture into tortillas and serve.
Cooking : Baked Fish Creole
Ingredients
3 cups water
1 1/2 cups uncooked white rice
1/4 cup butter
1 onion, chopped
1 clove garlic, minced
2 stalks celery, chopped
1 green bell pepper, chopped
1/4 cup all-purpose flour
2 cups milk
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
1/2 cup chili sauce
1 pound cod fillets
2 tomatoes, sliced
Directions
Preheat oven to 400 degrees F (205 degrees C). Lightly butter a 9x13 inch baking dish. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a Dutch oven, melt the butter over medium heat. Add the onions and garlic. Cook until tender about 4 minutes. Add the celery and pepper. Cook for 3 minutes. Do not brown add the flour and stir well. Cook for 3 minutes.
Stir in the milk and bring just to a boil. Season with salt, pepper and hot sauce. Stir in the chili sauce. Taste and adjust seasoning.
Place rice into the bottom of the prepared pan. Arrange the fish fillets over the rice in a single layer. Place the sliced tomatoes over the fish and pour the sauce over the top.
Bake at 400 degrees F (205 degrees C) for 20 minutes or until fish is just cooked and flakes easily with a fork.
3 cups water
1 1/2 cups uncooked white rice
1/4 cup butter
1 onion, chopped
1 clove garlic, minced
2 stalks celery, chopped
1 green bell pepper, chopped
1/4 cup all-purpose flour
2 cups milk
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
1/2 cup chili sauce
1 pound cod fillets
2 tomatoes, sliced
Directions
Preheat oven to 400 degrees F (205 degrees C). Lightly butter a 9x13 inch baking dish. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a Dutch oven, melt the butter over medium heat. Add the onions and garlic. Cook until tender about 4 minutes. Add the celery and pepper. Cook for 3 minutes. Do not brown add the flour and stir well. Cook for 3 minutes.
Stir in the milk and bring just to a boil. Season with salt, pepper and hot sauce. Stir in the chili sauce. Taste and adjust seasoning.
Place rice into the bottom of the prepared pan. Arrange the fish fillets over the rice in a single layer. Place the sliced tomatoes over the fish and pour the sauce over the top.
Bake at 400 degrees F (205 degrees C) for 20 minutes or until fish is just cooked and flakes easily with a fork.
Cooking : Beer Batter Crepes II
Ingredients
3 eggs, lightly beaten
1 cup all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons vegetable oil
cooking spray
Directions
In a large bowl, beat together the eggs and beer. Sift together the flour and salt, and mix in. Beat in oil. Allow to stand for 1 hour. If batter is too thick, stir in a little milk.
Heat a crepe pan over medium heat, and lightly coat with cooking spray. Pour on 2 tablespoons batter, and quickly spread to the edges of pan. Cook until top appears dry, then turn, and cook for 15 seconds. Set aside on paper towels and repeat cooking method until all batter is used.
3 eggs, lightly beaten
1 cup all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons vegetable oil
cooking spray
Directions
In a large bowl, beat together the eggs and beer. Sift together the flour and salt, and mix in. Beat in oil. Allow to stand for 1 hour. If batter is too thick, stir in a little milk.
Heat a crepe pan over medium heat, and lightly coat with cooking spray. Pour on 2 tablespoons batter, and quickly spread to the edges of pan. Cook until top appears dry, then turn, and cook for 15 seconds. Set aside on paper towels and repeat cooking method until all batter is used.
Cooking : Balsamic Strawberries
Ingredients
1 tablespoon butter
2 cups fresh strawberries, hulled and halved
1/4 cup granular sucrolose sweetener (such as Splenda�)
1 tablespoon balsamic vinegar
4 scoops low-fat vanilla ice cream
Directions
Melt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red.
Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve.
1 tablespoon butter
2 cups fresh strawberries, hulled and halved
1/4 cup granular sucrolose sweetener (such as Splenda�)
1 tablespoon balsamic vinegar
4 scoops low-fat vanilla ice cream
Directions
Melt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red.
Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve.
Cooking : Bug Lady Tofu Pate
Ingredients
1 (16 ounce) package soft tofu
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/4 teaspoon prepared mustard
1/4 teaspoon seasoning salt
1/4 teaspoon nutritional yeast
1/4 teaspoon paprika
1 orange bell pepper, finely chopped
1 fresh red chile pepper, finely chopped
2 stalks celery, finely chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh dill weed
2 cloves garlic, minced
Directions
Wrap soft tofu in cheese cloth. Place over a medium bowl, and press to drain as much liquid as possible.
Place tofu in a medium bowl. Mix in mayonnaise, garlic powder, white pepper, mustard, seasoning salt, nutritional yeast, paprika, orange bell pepper, red chile pepper, celery, parsley, cilantro, dill weed and garlic. Blend until smooth. Cover and chill in the refrigerator until serving.
1 (16 ounce) package soft tofu
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/4 teaspoon prepared mustard
1/4 teaspoon seasoning salt
1/4 teaspoon nutritional yeast
1/4 teaspoon paprika
1 orange bell pepper, finely chopped
1 fresh red chile pepper, finely chopped
2 stalks celery, finely chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh dill weed
2 cloves garlic, minced
Directions
Wrap soft tofu in cheese cloth. Place over a medium bowl, and press to drain as much liquid as possible.
Place tofu in a medium bowl. Mix in mayonnaise, garlic powder, white pepper, mustard, seasoning salt, nutritional yeast, paprika, orange bell pepper, red chile pepper, celery, parsley, cilantro, dill weed and garlic. Blend until smooth. Cover and chill in the refrigerator until serving.
Cooking : Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce
Ingredients
1 1/2 pounds boneless beef top sirloin steak, cut 1 inch thick
2 teaspoons coarse grind black pepper
3/4 teaspoon salt
3/4 teaspoon sweet paprika
2 cloves garlic, minced
Dipping Sauce:
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 (7 ounce) jars roasted red peppers, rinsed, drained, finely chopped
1/2 cup dry white wine
2 tablespoons tomato paste
3/4 teaspoon dried thyme leaves, crushed
1 cup ready-to-serve beef broth
2 teaspoons cornstarch
Directions
Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender.
Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm.
Meanwhile cut beef steak into 1-1/4 x 1-1/4 x 1-inch pieces. Combine pepper, salt, paprika and 2 cloves minced garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces.
Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 7 to 9 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning once. Serve with dipping sauce.
1 1/2 pounds boneless beef top sirloin steak, cut 1 inch thick
2 teaspoons coarse grind black pepper
3/4 teaspoon salt
3/4 teaspoon sweet paprika
2 cloves garlic, minced
Dipping Sauce:
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 (7 ounce) jars roasted red peppers, rinsed, drained, finely chopped
1/2 cup dry white wine
2 tablespoons tomato paste
3/4 teaspoon dried thyme leaves, crushed
1 cup ready-to-serve beef broth
2 teaspoons cornstarch
Directions
Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender.
Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm.
Meanwhile cut beef steak into 1-1/4 x 1-1/4 x 1-inch pieces. Combine pepper, salt, paprika and 2 cloves minced garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces.
Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 7 to 9 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning once. Serve with dipping sauce.
Cooking : Beef with Sweet Peppers
Ingredients
1 (2 pound) boneless beef chuck roast, cut into 1/4 inch strips
2 tablespoons olive or vegetable oil
1 large onion, cut into wedges
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
3 garlic cloves, minced
2 tablespoons butter or margarine
1 (14.5 ounce) can stewed tomatoes
1 tablespoon dried basil
1 teaspoon sugar
1/2 teaspoon garlic salt
1/4 teaspoon pepper
Hot cooked rice
Directions
In a large skillet, cook beef in oil until browned, about 4 minutes; drain. Remove and set aside. In the same skillet, saute onion, peppers and garlic in butter until crisp-tender. Add tomatoes and seasonings; mix well. Return meat to pan; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until meat is tender. Serve over rice.
1 (2 pound) boneless beef chuck roast, cut into 1/4 inch strips
2 tablespoons olive or vegetable oil
1 large onion, cut into wedges
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
3 garlic cloves, minced
2 tablespoons butter or margarine
1 (14.5 ounce) can stewed tomatoes
1 tablespoon dried basil
1 teaspoon sugar
1/2 teaspoon garlic salt
1/4 teaspoon pepper
Hot cooked rice
Directions
In a large skillet, cook beef in oil until browned, about 4 minutes; drain. Remove and set aside. In the same skillet, saute onion, peppers and garlic in butter until crisp-tender. Add tomatoes and seasonings; mix well. Return meat to pan; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until meat is tender. Serve over rice.
Cooking : Breakfast Porridge
Ingredients
1/2 cup water
1 pitted prune, chopped
1 tablespoon raisins
2 tablespoons oat bran
2 tablespoons wheat bran
1 tablespoon wheat germ
1 tablespoon flax seed
1 teaspoon honey (optional)
Directions
Bring the water with the prune and raisins to a boil in a pot; cook at a boil for 3 minutes. Stir the oat bran, wheat bran, wheat germ, flax seed, and honey into the fruit mixture. Remove from heat and serve hot.
1/2 cup water
1 pitted prune, chopped
1 tablespoon raisins
2 tablespoons oat bran
2 tablespoons wheat bran
1 tablespoon wheat germ
1 tablespoon flax seed
1 teaspoon honey (optional)
Directions
Bring the water with the prune and raisins to a boil in a pot; cook at a boil for 3 minutes. Stir the oat bran, wheat bran, wheat germ, flax seed, and honey into the fruit mixture. Remove from heat and serve hot.
Cooking : Bacon Potato Bundles
Ingredients
4 large baking potatoes, peeled and quartered
8 slices onion
8 green peppers, sliced
4 bacon strips
salt and pepper to taste
Directions
Place the potatoes on four pieces of greased heavy-duty aluminum foil. Place onion and green pepper between potato quarters; top with bacon. Sprinkle with salt and pepper. Wrap in foil. Grill, covered, over medium-high heat for 40-50 minutes or until the potatoes are tender, turning once.
4 large baking potatoes, peeled and quartered
8 slices onion
8 green peppers, sliced
4 bacon strips
salt and pepper to taste
Directions
Place the potatoes on four pieces of greased heavy-duty aluminum foil. Place onion and green pepper between potato quarters; top with bacon. Sprinkle with salt and pepper. Wrap in foil. Grill, covered, over medium-high heat for 40-50 minutes or until the potatoes are tender, turning once.
Cooking : Black Walnut Cookies II
Ingredients
2 cups packed brown sugar
4 eggs, beaten
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
4 cups chopped black walnuts
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, beat eggs and sugar together until well blended. Sift together the flour, salt and baking powder, gradually add to the egg mixture. Stir in the nuts until they are evenly distributed.
Drop by teaspoonfuls onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool before removing from cookie sheets.
2 cups packed brown sugar
4 eggs, beaten
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
4 cups chopped black walnuts
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, beat eggs and sugar together until well blended. Sift together the flour, salt and baking powder, gradually add to the egg mixture. Stir in the nuts until they are evenly distributed.
Drop by teaspoonfuls onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool before removing from cookie sheets.
Cooking : Apple Curry Turkey Pita
Ingredients
2 tablespoons olive oil
1 cup sliced onion
2 tablespoons lemon juice
1/2 pound cooked turkey, cut into chunks
1 tablespoon curry powder, or to taste
1 medium apple, cored and thinly sliced
3 pita bread rounds
1/2 cup plain yogurt
Directions
Heat oil in a skillet over medium-high heat. Stir in onion and lemon juice. Cook until onion is tender. Mix in turkey, season with curry powder and continue cooking until heated through.
Remove from heat. Stir in apple. Stuff pitas with the mixture. Drizzle with yogurt to serve.
2 tablespoons olive oil
1 cup sliced onion
2 tablespoons lemon juice
1/2 pound cooked turkey, cut into chunks
1 tablespoon curry powder, or to taste
1 medium apple, cored and thinly sliced
3 pita bread rounds
1/2 cup plain yogurt
Directions
Heat oil in a skillet over medium-high heat. Stir in onion and lemon juice. Cook until onion is tender. Mix in turkey, season with curry powder and continue cooking until heated through.
Remove from heat. Stir in apple. Stuff pitas with the mixture. Drizzle with yogurt to serve.
Cooking : Banana Cream Pie I
Ingredients
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced
Directions
In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced
Directions
In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
Cooking : Apple Crunch a la Mode
Ingredients
6 tart apples, peeled and thinly sliced
1 cup white sugar
1 cup cold water
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup old-fashioned rolled oats
1/2 cup butter, melted
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Scatter sliced apples in the prepared baking dish. Whisk together the white sugar, cold water, cornstarch, and vanilla extract in a small saucepan. Cook over medium heat until syrup is clear, and all sugar had dissolved, about 5 minutes. Pour hot syrup over the fruit.
Stir together the flour, brown sugar, oats, melted butter, walnuts, and cinnamon until crumbly. Scatter crumble over fruit mixture.
Bake in preheated oven until the top is brown and the crunch is bubbly, about 1 hour.
6 tart apples, peeled and thinly sliced
1 cup white sugar
1 cup cold water
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup old-fashioned rolled oats
1/2 cup butter, melted
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Scatter sliced apples in the prepared baking dish. Whisk together the white sugar, cold water, cornstarch, and vanilla extract in a small saucepan. Cook over medium heat until syrup is clear, and all sugar had dissolved, about 5 minutes. Pour hot syrup over the fruit.
Stir together the flour, brown sugar, oats, melted butter, walnuts, and cinnamon until crumbly. Scatter crumble over fruit mixture.
Bake in preheated oven until the top is brown and the crunch is bubbly, about 1 hour.
Cooking : Asian Barbequed Butterflied Leg of Lamb
Ingredients
2/3 cup hoisin sauce
6 tablespoons rice vinegar
1/2 cup minced green onions
1/4 cup mushroom soy sauce
4 tablespoons minced garlic
2 tablespoons honey
1/2 teaspoon sesame oil
1 tablespoon toasted sesame seeds
1/2 teaspoon ground white pepper
1/2 teaspoon freshly ground black pepper
1 (5 pound) boneless butterflied leg of lamb
Directions
In a large resealable plastic bag, mix hoisin sauce, rice vinegar, green onions, mushroom soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper, and black pepper. Place lamb in bag, seal, and turn to coat. Refrigerate for 8 hours, or overnight.
Preheat grill for high heat.
Oil the grill grate. Place lamb on the grill, and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 145 degrees F (63 degrees C), or to desired doneness. Transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.
2/3 cup hoisin sauce
6 tablespoons rice vinegar
1/2 cup minced green onions
1/4 cup mushroom soy sauce
4 tablespoons minced garlic
2 tablespoons honey
1/2 teaspoon sesame oil
1 tablespoon toasted sesame seeds
1/2 teaspoon ground white pepper
1/2 teaspoon freshly ground black pepper
1 (5 pound) boneless butterflied leg of lamb
Directions
In a large resealable plastic bag, mix hoisin sauce, rice vinegar, green onions, mushroom soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper, and black pepper. Place lamb in bag, seal, and turn to coat. Refrigerate for 8 hours, or overnight.
Preheat grill for high heat.
Oil the grill grate. Place lamb on the grill, and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 145 degrees F (63 degrees C), or to desired doneness. Transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.
Cooking : Breakfast Bread
Ingredients
2 cups milk
1/2 cup unsalted butter
1 teaspoon salt
2 tablespoons white sugar
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1 egg, beaten
7 cups all-purpose flour
Directions
Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, salt and sugar and stir until melted; let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine milk mixture with the yeast mixture. Mix in the egg and 3 cups of flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until dough reaches the pan tops, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 45 to 50 minutes, or until bottom of the loaves sound hollow when tapped. Place on wire racks to cool.
2 cups milk
1/2 cup unsalted butter
1 teaspoon salt
2 tablespoons white sugar
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1 egg, beaten
7 cups all-purpose flour
Directions
Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, salt and sugar and stir until melted; let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine milk mixture with the yeast mixture. Mix in the egg and 3 cups of flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until dough reaches the pan tops, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 45 to 50 minutes, or until bottom of the loaves sound hollow when tapped. Place on wire racks to cool.
Cooking : Amazing Spicy Grilled Shrimp
Ingredients
1/3 cup olive oil
1/4 cup sesame oil
1/4 cup chopped fresh parsley
2 tablespoons hot sauce
2 tablespoons minced garlic
1 tablespoon ketchup
1 tablespoon Asian chile paste
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons lemon juice
2 pounds large shrimp, peeled and deveined
12 wooden skewers, soaked in water
Directions
Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.
1/3 cup olive oil
1/4 cup sesame oil
1/4 cup chopped fresh parsley
2 tablespoons hot sauce
2 tablespoons minced garlic
1 tablespoon ketchup
1 tablespoon Asian chile paste
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons lemon juice
2 pounds large shrimp, peeled and deveined
12 wooden skewers, soaked in water
Directions
Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.
Cooking : Best Ever Sausage with Peppers, Onions, and Beer!
Ingredients
3 tablespoons olive oil
3 pounds Italian sausage links
3 red bell peppers, sliced
2 green bell peppers, sliced
2 large red onions, sliced
3 cloves garlic, chopped
2 (12 fluid ounce) bottles beer
1 (6 ounce) can tomato paste
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh cilantro
2 tablespoons hot sauce
salt and pepper to taste
Directions
Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.
3 tablespoons olive oil
3 pounds Italian sausage links
3 red bell peppers, sliced
2 green bell peppers, sliced
2 large red onions, sliced
3 cloves garlic, chopped
2 (12 fluid ounce) bottles beer
1 (6 ounce) can tomato paste
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh cilantro
2 tablespoons hot sauce
salt and pepper to taste
Directions
Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.
Cooking : Beer Cheese Pretzel and Dip
Ingredients
1 (16 ounce) package hot bread roll mix with yeast
1 cup shredded sharp Cheddar cheese
1 1/4 cups beer
1 egg, beaten
2 tablespoons kosher salt
1 (8 ounce) package cream cheese, diced and softened
1 (8 ounce) package processed cheese, cubed
3/4 teaspoon garlic powder
1/2 cup beer, room temperature
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the hot bread roll mix with yeast and Cheddar cheese.
In a microwave or small saucepan, heat the beer to almost boiling. Stir beer and egg into the flour mixture and knead 5 minutes. Allow the dough to rest 5 minutes, then roll into desired shape. Sprinkle with kosher salt.
Bake 25 minutes in the preheated oven, or until golden brown.
In a food processor, blend the cream cheese, processed cheese, garlic powder and room temperature beer. Refrigerate until serving with the baked dough.
1 (16 ounce) package hot bread roll mix with yeast
1 cup shredded sharp Cheddar cheese
1 1/4 cups beer
1 egg, beaten
2 tablespoons kosher salt
1 (8 ounce) package cream cheese, diced and softened
1 (8 ounce) package processed cheese, cubed
3/4 teaspoon garlic powder
1/2 cup beer, room temperature
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the hot bread roll mix with yeast and Cheddar cheese.
In a microwave or small saucepan, heat the beer to almost boiling. Stir beer and egg into the flour mixture and knead 5 minutes. Allow the dough to rest 5 minutes, then roll into desired shape. Sprinkle with kosher salt.
Bake 25 minutes in the preheated oven, or until golden brown.
In a food processor, blend the cream cheese, processed cheese, garlic powder and room temperature beer. Refrigerate until serving with the baked dough.
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 : Belle's Cheesy Potato Stoup
Ingredients
6 potatoes, diced
1 (10.75 ounce) can condensed cream of onion soup
1 (12 ounce) can fully cooked luncheon meat (such as SPAM�), cubed
2 cups milk
1 (8 ounce) package shredded Cheddar cheese
1 pinch red pepper flakes, or to taste
salt and pepper to taste
Directions
Place the potatoes into a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, 10 to 15 minutes. Drain off all but 2 cups of the water, then stir in the cream of onion soup, luncheon meat, milk, and Cheddar cheese. Return to a simmer over medium heat, and cook a few minutes until hot. Season to taste with red pepper flakes, salt, and pepper.
6 potatoes, diced
1 (10.75 ounce) can condensed cream of onion soup
1 (12 ounce) can fully cooked luncheon meat (such as SPAM�), cubed
2 cups milk
1 (8 ounce) package shredded Cheddar cheese
1 pinch red pepper flakes, or to taste
salt and pepper to taste
Directions
Place the potatoes into a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, 10 to 15 minutes. Drain off all but 2 cups of the water, then stir in the cream of onion soup, luncheon meat, milk, and Cheddar cheese. Return to a simmer over medium heat, and cook a few minutes until hot. Season to taste with red pepper flakes, salt, and pepper.
Cooking : Blackened Seasoning Mix
Ingredients
1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground dried thyme
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano
Directions
Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.
1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground dried thyme
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano
Directions
Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.
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 : Baked Chicken on Rice
Ingredients
4 skinless, boneless chicken breast halves
2 (10.75 ounce) cans condensed cream of mushroom soup
2 1/2 cups milk
1 1/2 cups uncooked white rice
2 (4.5 ounce) cans sliced mushrooms
2 (1 ounce) packages dry onion soup mix
Directions
Preheat oven to 350 degrees F (175 degrees C). Cut each chicken breast in half to make a total of 8 pieces; set aside.
Mix cream of mushroom soup with milk. Reserve 1 cup of mixture. Combine remaining mixture with rice, undrained mushrooms and 1 envelope of dry onion soup mix.
Spoon rice mixture into a 9x13 inch baking dish. Arrange chicken pieces on top. Pour reserved soup mixture over chicken and sprinkle with other envelope of onion soup mix. Cover tightly with aluminum foil and bake in preheated oven for 1 hour. Remove cover and bake for an additional 15 minutes. Let cool 10 minutes and serve.
4 skinless, boneless chicken breast halves
2 (10.75 ounce) cans condensed cream of mushroom soup
2 1/2 cups milk
1 1/2 cups uncooked white rice
2 (4.5 ounce) cans sliced mushrooms
2 (1 ounce) packages dry onion soup mix
Directions
Preheat oven to 350 degrees F (175 degrees C). Cut each chicken breast in half to make a total of 8 pieces; set aside.
Mix cream of mushroom soup with milk. Reserve 1 cup of mixture. Combine remaining mixture with rice, undrained mushrooms and 1 envelope of dry onion soup mix.
Spoon rice mixture into a 9x13 inch baking dish. Arrange chicken pieces on top. Pour reserved soup mixture over chicken and sprinkle with other envelope of onion soup mix. Cover tightly with aluminum foil and bake in preheated oven for 1 hour. Remove cover and bake for an additional 15 minutes. Let cool 10 minutes and serve.
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