Ingredients
1 (9 inch) prepared graham cracker crust
1 (16 ounce) package frozen strawberries, thawed and drained
3 (7 ounce) cans whipped cream
1 (16.5 ounce) can pitted dark sweet cherries
1 (15 ounce) can blueberries
2 graham crackers, crushed
Directions
On bottom of pie crust, spread strawberries evenly; cover with whipped cream.
Spread cherries on whipped cream and cover cherries with whipped cream layer.
Spread blueberries on top of whipped cream and cover with last layer of whipped cream.
Sprinkle crumbled crackers on top of pie and place in the refrigerator for 45 minutes; serve.
Sunday, September 4, 2011
Cooking : Banana Oat Bread Pudding
Ingredients
4 slices whole wheat bread
1 cup rolled oats
2 1/2 cups lowfat milk
1/4 cup butter, softened
4 ripe bananas, sliced
1/3 cup brown sugar
1/4 cup raisins (optional)
Directions
In a large bowl, break bread into small pieces. Add oats and milk; stir. Let stand for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
To the milk mixture add: butter, bananas, brown sugar and raisins (if desired). Stir just to combine and pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45-55 minutes, or until pudding has set. Cool before serving.
4 slices whole wheat bread
1 cup rolled oats
2 1/2 cups lowfat milk
1/4 cup butter, softened
4 ripe bananas, sliced
1/3 cup brown sugar
1/4 cup raisins (optional)
Directions
In a large bowl, break bread into small pieces. Add oats and milk; stir. Let stand for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
To the milk mixture add: butter, bananas, brown sugar and raisins (if desired). Stir just to combine and pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45-55 minutes, or until pudding has set. Cool before serving.
Cooking : Baked Fudge Cake
Ingredients
2 cups white sugar
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon salt
1 cup butter, melted
2 teaspoons vanilla extract
1 cup chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x8 inch pan. In a food processor or blender, beat eggs for 2 minutes.
In a large bowl, mix together the sugar, flour, cocoa and salt. Slowly beat in the whipped eggs. Beat in the butter and vanilla. Stir in the chopped pecans. Spread batter in prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
2 cups white sugar
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon salt
1 cup butter, melted
2 teaspoons vanilla extract
1 cup chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x8 inch pan. In a food processor or blender, beat eggs for 2 minutes.
In a large bowl, mix together the sugar, flour, cocoa and salt. Slowly beat in the whipped eggs. Beat in the butter and vanilla. Stir in the chopped pecans. Spread batter in prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Cooking : Baked Brie with Caramelized Pears, Shallots and Thyme
Ingredients
1 tablespoon butter
2 shallots, thinly sliced
2 pears - peeled, cored and sliced
1/3 cup dry white wine
1/2 teaspoon brown sugar
1/2 teaspoon chopped fresh thyme
salt and pepper to taste
1 (8 ounce) round loaf sourdough bread
1 (8 ounce) round Brie cheese
1/2 cup slivered almonds
Assorted crackers
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft, about 5 minutes. Pour in white wine, brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. Set aside.
Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving, set aside. Score the Brie around it's edge, using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored Brie and pulling the ends in opposite directions.
Place the bottom half of the Brie, cut-side-up, into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. Place on a baking sheet.
Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers.
1 tablespoon butter
2 shallots, thinly sliced
2 pears - peeled, cored and sliced
1/3 cup dry white wine
1/2 teaspoon brown sugar
1/2 teaspoon chopped fresh thyme
salt and pepper to taste
1 (8 ounce) round loaf sourdough bread
1 (8 ounce) round Brie cheese
1/2 cup slivered almonds
Assorted crackers
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft, about 5 minutes. Pour in white wine, brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. Set aside.
Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving, set aside. Score the Brie around it's edge, using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored Brie and pulling the ends in opposite directions.
Place the bottom half of the Brie, cut-side-up, into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. Place on a baking sheet.
Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers.
Cooking : Brunch Peanut Butter Muffins
Ingredients
CRISCO� Original No-Stick Cooking Spray
2 cups PILLSBURY BEST� All Purpose Flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 large egg
1/3 cup Crisco� All-Vegetable Oil
3 tablespoons sugar
3 tablespoons PILLSBURY BEST� All Purpose Flour
3 tablespoons Jif� Creamy Peanut Butter or Jif� Extra Crunchy Peanut Butter
1/8 teaspoon salt
Directions
Preheat oven to 400 degrees F. Spray a 12-cup muffin pan with a no-stick cooking spray or line with paper cups.
Stir together flour, sugar, baking powder and salt in medium bowl. Combine egg, milk and oil in small bowl. Add liquids to flour mixture, stirring just until dry ingredients are moistened. Divide batter evenly among cups.
Combine sugar, flour, peanut butter and salt in small bowl, mixing with fork until crumbly. Divide topping over muffins. Lightly stir into muffin with knife.
Bake 18 to 23 minutes or until golden brown. Cool in pan on rack 5 minutes. Remove from pan to rack to cool completely.
CRISCO� Original No-Stick Cooking Spray
2 cups PILLSBURY BEST� All Purpose Flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 large egg
1/3 cup Crisco� All-Vegetable Oil
3 tablespoons sugar
3 tablespoons PILLSBURY BEST� All Purpose Flour
3 tablespoons Jif� Creamy Peanut Butter or Jif� Extra Crunchy Peanut Butter
1/8 teaspoon salt
Directions
Preheat oven to 400 degrees F. Spray a 12-cup muffin pan with a no-stick cooking spray or line with paper cups.
Stir together flour, sugar, baking powder and salt in medium bowl. Combine egg, milk and oil in small bowl. Add liquids to flour mixture, stirring just until dry ingredients are moistened. Divide batter evenly among cups.
Combine sugar, flour, peanut butter and salt in small bowl, mixing with fork until crumbly. Divide topping over muffins. Lightly stir into muffin with knife.
Bake 18 to 23 minutes or until golden brown. Cool in pan on rack 5 minutes. Remove from pan to rack to cool completely.
Cooking : Broccoli Potato Bake
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 cups milk
1 (3 ounce) package cream cheese, diced
1/3 cup shredded Swiss cheese
1 (12 ounce) package frozen hash brown potatoes
1 (12 ounce) package frozen chopped broccoli
1/2 cup bread crumbs
1 tablespoon butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly.
Pour half of the mixture into a 10x6 inch baking dish.
Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly.
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 cups milk
1 (3 ounce) package cream cheese, diced
1/3 cup shredded Swiss cheese
1 (12 ounce) package frozen hash brown potatoes
1 (12 ounce) package frozen chopped broccoli
1/2 cup bread crumbs
1 tablespoon butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly.
Pour half of the mixture into a 10x6 inch baking dish.
Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly.
Cooking : B's Cordon Bleu Bundles
Ingredients
2 teaspoons olive oil
4 boneless, skinless chicken breast halves
1 (10 ounce) can refrigerated large crescent roll dough
8 ounces Brie cheese
1 bunch fresh spinach, rinsed and stems removed
4 (1/2 ounce) slices prosciutto
Directions
Heat oil in a heavy skillet; or spray a nonstick frying pan with cooking spray. Saute chicken breasts until no longer pink, and juices run clear; set aside. Preheat oven to 375 degrees F (190 degrees C.)
Unroll 4 large crescent rolls. Layer each with 3 thin slices brie, 3 leaves spinach and 1 slice prosciutto. Place chicken breast in the center of dough. Wrap and tuck dough around chicken until completely enclosed. Place seam side down on baking sheet.
Bake in preheated oven for 10 to 15 minutes, or until golden brown.
2 teaspoons olive oil
4 boneless, skinless chicken breast halves
1 (10 ounce) can refrigerated large crescent roll dough
8 ounces Brie cheese
1 bunch fresh spinach, rinsed and stems removed
4 (1/2 ounce) slices prosciutto
Directions
Heat oil in a heavy skillet; or spray a nonstick frying pan with cooking spray. Saute chicken breasts until no longer pink, and juices run clear; set aside. Preheat oven to 375 degrees F (190 degrees C.)
Unroll 4 large crescent rolls. Layer each with 3 thin slices brie, 3 leaves spinach and 1 slice prosciutto. Place chicken breast in the center of dough. Wrap and tuck dough around chicken until completely enclosed. Place seam side down on baking sheet.
Bake in preheated oven for 10 to 15 minutes, or until golden brown.
Cooking : Baked Lemon Chicken with Mushroom Sauce
Ingredients
6 skinless, boneless chicken breast halves
1 tablespoon olive oil
1/4 cup butter
3 cups fresh sliced mushrooms
1/2 cup chicken broth
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley
Directions
Preheat oven to 400 degrees F (205 degrees C).
Place the olive oil in an 8x8 glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven for 30 to 40 minutes until brown.
In a large skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Cook and stir until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts. Delicious!
6 skinless, boneless chicken breast halves
1 tablespoon olive oil
1/4 cup butter
3 cups fresh sliced mushrooms
1/2 cup chicken broth
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley
Directions
Preheat oven to 400 degrees F (205 degrees C).
Place the olive oil in an 8x8 glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven for 30 to 40 minutes until brown.
In a large skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Cook and stir until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts. Delicious!
Cooking : Baked Zucchini
Ingredients
2 medium zucchini, cut into 1/4-inch slices
2 tablespoons butter or margarine, melted
1 tablespoon minced fresh oregano
1/4 cup grated Parmesan cheese
salt and pepper to taste
Directions
In a bowl, toss the zucchini, butter and oregano. Arrange in a single layer on a greased baking sheet or shallow baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees F for 35-40 minutes or until golden brown. Season with salt and pepper.
2 medium zucchini, cut into 1/4-inch slices
2 tablespoons butter or margarine, melted
1 tablespoon minced fresh oregano
1/4 cup grated Parmesan cheese
salt and pepper to taste
Directions
In a bowl, toss the zucchini, butter and oregano. Arrange in a single layer on a greased baking sheet or shallow baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees F for 35-40 minutes or until golden brown. Season with salt and pepper.
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 : Blueberry Pudding with Lemon Cream Sauce
Ingredients
LEMON CREAM SAUCE:
2 teaspoons cornstarch
1/2 cup sugar
2/3 cup water
2 tablespoons lemon juice
1 cup heavy cream
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2/3 cup butter or margarine
3/4 cup milk
2 cups fresh blueberries, rinsed and dried
Directions
In a small saucepan, combine the cornstarch and sugar. Stir in water; cook and stir until thickened and clear. Remove from the heat; stir in lemon juice. Cool. In a mixing bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use. For pudding, combine dry ingredients in another mixing bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combine. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter. Bake at 350 degrees F for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.
LEMON CREAM SAUCE:
2 teaspoons cornstarch
1/2 cup sugar
2/3 cup water
2 tablespoons lemon juice
1 cup heavy cream
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2/3 cup butter or margarine
3/4 cup milk
2 cups fresh blueberries, rinsed and dried
Directions
In a small saucepan, combine the cornstarch and sugar. Stir in water; cook and stir until thickened and clear. Remove from the heat; stir in lemon juice. Cool. In a mixing bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use. For pudding, combine dry ingredients in another mixing bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combine. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter. Bake at 350 degrees F for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.
Cooking : Absolutely Awesome BBQ Sauce
Ingredients
1 cup brown sugar
1/2 cup chile sauce
1/2 cup rum
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup Worcestershire sauce
2 cloves garlic, crushed
1 teaspoon ground dry mustard
ground black pepper to taste
Directions
In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use.
1 cup brown sugar
1/2 cup chile sauce
1/2 cup rum
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup Worcestershire sauce
2 cloves garlic, crushed
1 teaspoon ground dry mustard
ground black pepper to taste
Directions
In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use.
Cooking : Baked Cornish Game Hens
Ingredients
2 Cornish game hens
1/2 cup melted butter
1/2 onion, chopped
1/2 stalk celery, chopped
1/4 green bell pepper, chopped
1 (4.5 ounce) can mushrooms, drained and chopped
2 cloves garlic, minced
1 tablespoon dried basil
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
1/4 cup melted butter
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9x13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter.
Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C).
2 Cornish game hens
1/2 cup melted butter
1/2 onion, chopped
1/2 stalk celery, chopped
1/4 green bell pepper, chopped
1 (4.5 ounce) can mushrooms, drained and chopped
2 cloves garlic, minced
1 tablespoon dried basil
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
1/4 cup melted butter
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9x13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter.
Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C).
Cooking : Apricot-Glazed Spareribs
Ingredients
6 pounds pork spareribs cut into 2-rib portions
4 cloves garlic, crushed
1 cup Smucker's� Apricot Preserves
1/4 cup chopped onion
1/4 cup ketchup
2 tablespoons firmly packed brown sugar
1 tablespoon CRISCO� Oil
1 teaspoon soy sauce
1 teaspoon ginger
1/2 teaspoon salt
Directions
Early in day or day ahead: In very large saucepot or Dutch oven, combine pork spareribs and garlic; cover with water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until spareribs are fork-tender. Remove ribs to platter; cover and refrigerate.
Meanwhile, prepare apricot glaze: combine SMUCKER'S� preserves, onion, ketchup, brown sugar, oil, soy sauce, ginger and salt in small saucepan; mix well. Heat to boiling; boil 1 minute. Cover and refrigerate apricot glaze.
About 1 hour before serving: heat grill. When ready to barbecue, place cooked spareribs on grill over medium heat. Cook 12 to 15 minutes or until heated through, turning spareribs often. Brush occasionally with apricot glaze during last 10 minutes of cooking.
6 pounds pork spareribs cut into 2-rib portions
4 cloves garlic, crushed
1 cup Smucker's� Apricot Preserves
1/4 cup chopped onion
1/4 cup ketchup
2 tablespoons firmly packed brown sugar
1 tablespoon CRISCO� Oil
1 teaspoon soy sauce
1 teaspoon ginger
1/2 teaspoon salt
Directions
Early in day or day ahead: In very large saucepot or Dutch oven, combine pork spareribs and garlic; cover with water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until spareribs are fork-tender. Remove ribs to platter; cover and refrigerate.
Meanwhile, prepare apricot glaze: combine SMUCKER'S� preserves, onion, ketchup, brown sugar, oil, soy sauce, ginger and salt in small saucepan; mix well. Heat to boiling; boil 1 minute. Cover and refrigerate apricot glaze.
About 1 hour before serving: heat grill. When ready to barbecue, place cooked spareribs on grill over medium heat. Cook 12 to 15 minutes or until heated through, turning spareribs often. Brush occasionally with apricot glaze during last 10 minutes of cooking.
Cooking : Aniseed Yeast Roll
Ingredients
5 1/4 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 teaspoons salt
2 (.25 ounce) packages active dry yeast
4 teaspoons aniseed, divided
3/4 cup water
1/2 cup butter, cubed
6 eggs
Directions
In a large mixing bowl, combine 2 cups flour, brown sugar, salt, yeast and 3 teaspoons aniseed. In a saucepan, heat water and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add five eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until nearly doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide into 22 pieces. Shape each into a ball. Place 2 in. apart on grease baking sheets. Cover and let rise until nearly doubled, about 30 minutes. Beat remaining egg; brush over dough. Sprinkle with remaining aniseed. Bake at 350 degrees F for 20-22 minutes or until golden brown. Remove from pans to wire racks.
5 1/4 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 teaspoons salt
2 (.25 ounce) packages active dry yeast
4 teaspoons aniseed, divided
3/4 cup water
1/2 cup butter, cubed
6 eggs
Directions
In a large mixing bowl, combine 2 cups flour, brown sugar, salt, yeast and 3 teaspoons aniseed. In a saucepan, heat water and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add five eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until nearly doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide into 22 pieces. Shape each into a ball. Place 2 in. apart on grease baking sheets. Cover and let rise until nearly doubled, about 30 minutes. Beat remaining egg; brush over dough. Sprinkle with remaining aniseed. Bake at 350 degrees F for 20-22 minutes or until golden brown. Remove from pans to wire racks.
Cooking : Buffalochef's Strawberry Rhubarb Pie
Ingredients
1/2 cup white sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup chilled butter
1 recipe pastry for a 9-inch double crust pie
1 pint fresh strawberries, sliced
3/4 pound rhubarb, chopped
1 1/3 cups white sugar
3 tablespoons minced crystallized ginger
1/4 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 eggs
Directions
Preheat oven to 425 degrees F (220 degrees C). Roll out half the pie crust pastry to a circle about 11 inches in diameter, and fit the crust into a 9-inch pie dish. Place the pie dish onto a rimmed baking sheet.
Whisk together 1/2 cup of sugar, 1/2 cup of flour, and 1 teaspoon of cinnamon in a bowl. With a pastry cutter, chop in the butter until the topping resembles crumbs; set the topping aside.
In another bowl, stir together the strawberries, rhubarb, 1 1/3 cup of sugar, crystallized ginger, 1/4 cup of flour, nutmeg, 1/4 teaspoon of cinnamon, and salt until thoroughly combined; beat in the eggs.
Roll the rest of the pastry out into an 11-inch circle, and cut the crust into 1/2-inch wide strips. Spoon the strawberry-rhubarb filling into the bottom crust, and sprinkle the crumb topping evenly all over the filling. Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Press the crust edges with a fork dipped in a little flour to make a crimped edge.
Bake in the preheated oven for 10 minutes, then reduce heat to 350 degrees C (175 degrees C) until the pie is bubbling, and the crust and crumb topping are lightly browned, 45 to 50 more minutes. Cool pie at least 1 hour before serving.
1/2 cup white sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup chilled butter
1 recipe pastry for a 9-inch double crust pie
1 pint fresh strawberries, sliced
3/4 pound rhubarb, chopped
1 1/3 cups white sugar
3 tablespoons minced crystallized ginger
1/4 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 eggs
Directions
Preheat oven to 425 degrees F (220 degrees C). Roll out half the pie crust pastry to a circle about 11 inches in diameter, and fit the crust into a 9-inch pie dish. Place the pie dish onto a rimmed baking sheet.
Whisk together 1/2 cup of sugar, 1/2 cup of flour, and 1 teaspoon of cinnamon in a bowl. With a pastry cutter, chop in the butter until the topping resembles crumbs; set the topping aside.
In another bowl, stir together the strawberries, rhubarb, 1 1/3 cup of sugar, crystallized ginger, 1/4 cup of flour, nutmeg, 1/4 teaspoon of cinnamon, and salt until thoroughly combined; beat in the eggs.
Roll the rest of the pastry out into an 11-inch circle, and cut the crust into 1/2-inch wide strips. Spoon the strawberry-rhubarb filling into the bottom crust, and sprinkle the crumb topping evenly all over the filling. Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Press the crust edges with a fork dipped in a little flour to make a crimped edge.
Bake in the preheated oven for 10 minutes, then reduce heat to 350 degrees C (175 degrees C) until the pie is bubbling, and the crust and crumb topping are lightly browned, 45 to 50 more minutes. Cool pie at least 1 hour before serving.
Cooking : Breaded Dijon Pork Chops
Ingredients
3/4 cup crushed saltine crackers
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon rubbed sage
3 tablespoons Dijon mustard
4 pork rib chops, approximately 1/2-inch thick
1/4 cup vegetable oil
Directions
In a small bowl, combine the cracker crumbs, thyme, pepper and sage. Spread mustard on both sides of pork chops; coat with crumb mixture. In a large skillet, cook pork chops in oil over medium-high heat for 4-5 minutes on each side or until golden brown and juices run clear.
3/4 cup crushed saltine crackers
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon rubbed sage
3 tablespoons Dijon mustard
4 pork rib chops, approximately 1/2-inch thick
1/4 cup vegetable oil
Directions
In a small bowl, combine the cracker crumbs, thyme, pepper and sage. Spread mustard on both sides of pork chops; coat with crumb mixture. In a large skillet, cook pork chops in oil over medium-high heat for 4-5 minutes on each side or until golden brown and juices run clear.
Cooking : Apricot-Orange Glazed Carrots
Ingredients
8 medium carrots, sliced
1/2 cup dried apricots, sliced
1/2 cup orange juice
1 tablespoon butter
1 1/2 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon grated orange peel
1/8 teaspoon ground ginger
Directions
Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 9-11 minutes or until crisp-tender. Drain and set aside.
In the same pan, combine the remaining ingredients; cook and stir until lightly thickened. Return carrots to the pan; stir until glazed and heated through.
8 medium carrots, sliced
1/2 cup dried apricots, sliced
1/2 cup orange juice
1 tablespoon butter
1 1/2 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon grated orange peel
1/8 teaspoon ground ginger
Directions
Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 9-11 minutes or until crisp-tender. Drain and set aside.
In the same pan, combine the remaining ingredients; cook and stir until lightly thickened. Return carrots to the pan; stir until glazed and heated through.
Cooking : Bacon Cheese Muffins
Ingredients
2 cups all-purpose flour
1 cup shredded Cheddar cheese
8 bacon strips, cooked and crumbled
2 tablespoons sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon lemon-pepper seasoning
1/4 cup vegetable oil
Directions
In a large bowl, combine the first eight ingredients. In a another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. Fill greased muffin cups two-thirds full. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
2 cups all-purpose flour
1 cup shredded Cheddar cheese
8 bacon strips, cooked and crumbled
2 tablespoons sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon lemon-pepper seasoning
1/4 cup vegetable oil
Directions
In a large bowl, combine the first eight ingredients. In a another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. Fill greased muffin cups two-thirds full. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Cooking : Black Beans and Rice
Ingredients
1 (15.5 ounce) can Goya Black Beans, undrained
1 tablespoon Goya Extra Virgin Olive Oil
1 tablespoon Goya Golden Cooking Wine
1 tablespoon Goya Recaito
1 Goya Bay Leaf
1 packet Sazon Goya without Annatto
1/2 teaspoon brown sugar
1/2 teaspoon Goya Oregano Leaf, or to taste
1/2 teaspoon Goya White Vinegar
1/4 teaspoon Goya Cumin, or to taste
Goya Adobo with Pepper, to taste
2 cups cooked Canilla Extra Long Grain Rice
Directions
Add 1/4 cup water to 4 quart saucepan over medium heat. Add first 10 ingredients to pot. Bring bean mixture to a boil. Reduce heat to medium-low and simmer until flavors come together, about 10 minutes. Discard bay leaf; season beans with Adobo.
Divide beans evenly among serving plates. Divide cooked rice evenly among plates alongside beans.
1 (15.5 ounce) can Goya Black Beans, undrained
1 tablespoon Goya Extra Virgin Olive Oil
1 tablespoon Goya Golden Cooking Wine
1 tablespoon Goya Recaito
1 Goya Bay Leaf
1 packet Sazon Goya without Annatto
1/2 teaspoon brown sugar
1/2 teaspoon Goya Oregano Leaf, or to taste
1/2 teaspoon Goya White Vinegar
1/4 teaspoon Goya Cumin, or to taste
Goya Adobo with Pepper, to taste
2 cups cooked Canilla Extra Long Grain Rice
Directions
Add 1/4 cup water to 4 quart saucepan over medium heat. Add first 10 ingredients to pot. Bring bean mixture to a boil. Reduce heat to medium-low and simmer until flavors come together, about 10 minutes. Discard bay leaf; season beans with Adobo.
Divide beans evenly among serving plates. Divide cooked rice evenly among plates alongside beans.
Cooking : Autumn Chicken
Ingredients
1 tablespoon peanut oil
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 cup fresh or frozen unsweetened cranberries
1 cup fresh or frozen unsweetened blueberries
1 tablespoon lemon juice
1/4 cup water
1 teaspoon white sugar
1/2 teaspoon cornstarch
Directions
Heat oil in a large skillet over medium high heat. Brown chicken on both sides and remove from skillet. Reserve.
To skillet add cranberries, blueberries, lemon juice, water, sugar and cornstarch. Mix together and bring to a boil, then reduce heat to medium low, stirring constantly.
Return chicken to skillet and simmer, covered, for 20 minutes. Remove cover, stir again and continue simmering until thick, adding salt to taste.
1 tablespoon peanut oil
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 cup fresh or frozen unsweetened cranberries
1 cup fresh or frozen unsweetened blueberries
1 tablespoon lemon juice
1/4 cup water
1 teaspoon white sugar
1/2 teaspoon cornstarch
Directions
Heat oil in a large skillet over medium high heat. Brown chicken on both sides and remove from skillet. Reserve.
To skillet add cranberries, blueberries, lemon juice, water, sugar and cornstarch. Mix together and bring to a boil, then reduce heat to medium low, stirring constantly.
Return chicken to skillet and simmer, covered, for 20 minutes. Remove cover, stir again and continue simmering until thick, adding salt to taste.
Cooking : Apple Cream Coffee Cake
Ingredients
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1 1/2 cups sugar, divided
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 medium apple - peeled, cored and thinly sliced
Directions
Combine nuts, cinnamon and 1/2 cup sugar; set aside. In a large mixing bowl, cream butter; gradually add remaining sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. Spread half of the batter in a well greased 10-in. tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. To with remaining batter, then with remaining nut mixture. Bake at 375 degrees F for 40 minutes or until cake tests done. Remove from oven; let stand 30 minutes. Loosen sides of cake; lift cake with removable bottom from pan. Cool. Before serving, carefully lift cake from pan.
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1 1/2 cups sugar, divided
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 medium apple - peeled, cored and thinly sliced
Directions
Combine nuts, cinnamon and 1/2 cup sugar; set aside. In a large mixing bowl, cream butter; gradually add remaining sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. Spread half of the batter in a well greased 10-in. tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. To with remaining batter, then with remaining nut mixture. Bake at 375 degrees F for 40 minutes or until cake tests done. Remove from oven; let stand 30 minutes. Loosen sides of cake; lift cake with removable bottom from pan. Cool. Before serving, carefully lift cake from pan.
Cooking : Almond-Honey Wheat Bread
Ingredients
1 1/4 cups water (70 to 80 degrees F)
1/4 cup honey
2 tablespoons butter or margarine, softened
2 teaspoons salt
2 cups bread flour
2 cups whole wheat flour
2/3 cup slivered almonds, toasted
3 teaspoons active dry yeast
Directions
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
1 1/4 cups water (70 to 80 degrees F)
1/4 cup honey
2 tablespoons butter or margarine, softened
2 teaspoons salt
2 cups bread flour
2 cups whole wheat flour
2/3 cup slivered almonds, toasted
3 teaspoons active dry yeast
Directions
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Cooking : BBQ Pork Sandwiches
Ingredients
6 pounds pork butt roast
garlic salt to taste
1 (18 ounce) bottle hickory flavored barbecue sauce
8 hamburger buns
Directions
Preheat oven to 350 degrees F (175 degrees C). Place roast in a 9x13 inch pan, sprinkle with garlic salt, and cover with foil.
Bake in preheated oven for 3 to 4 hours, or until a meat thermometer inserted reads 160 degrees F (70 degrees C.) Preheat an outdoor grill for high heat and lightly oil grate.
Grill roast for 10 minutes on each side. Return roast to the pan, and shred the meat using two forks. Stir in barbecue sauce, and return to the oven for 20 minutes, or until heated through. Spoon meat onto buns.
6 pounds pork butt roast
garlic salt to taste
1 (18 ounce) bottle hickory flavored barbecue sauce
8 hamburger buns
Directions
Preheat oven to 350 degrees F (175 degrees C). Place roast in a 9x13 inch pan, sprinkle with garlic salt, and cover with foil.
Bake in preheated oven for 3 to 4 hours, or until a meat thermometer inserted reads 160 degrees F (70 degrees C.) Preheat an outdoor grill for high heat and lightly oil grate.
Grill roast for 10 minutes on each side. Return roast to the pan, and shred the meat using two forks. Stir in barbecue sauce, and return to the oven for 20 minutes, or until heated through. Spoon meat onto buns.
Cooking : Apple-Topped Biscuits
Ingredients
3 cups sliced peeled tart apples
1/3 cup sugar
1 tablespoon quick-cooking tapioca
1 1/2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 (16 ounce) can large refrigerated buttermilk biscuit dough
Directions
In a large saucepan, combine the apples, sugar, tapioca, lemon juice, cinnamon, salt and nutmeg. Let stand for 15 minutes. Cook over medium heat for 8-10 minutes or until apples are tender.
Transfer apple mixture to a greased 9-in. pie plate. Place biscuits over apples. Bake at 375 degrees F for 18-20 minutes or until biscuits are browned. Immediately invert onto a serving plate.
3 cups sliced peeled tart apples
1/3 cup sugar
1 tablespoon quick-cooking tapioca
1 1/2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 (16 ounce) can large refrigerated buttermilk biscuit dough
Directions
In a large saucepan, combine the apples, sugar, tapioca, lemon juice, cinnamon, salt and nutmeg. Let stand for 15 minutes. Cook over medium heat for 8-10 minutes or until apples are tender.
Transfer apple mixture to a greased 9-in. pie plate. Place biscuits over apples. Bake at 375 degrees F for 18-20 minutes or until biscuits are browned. Immediately invert onto a serving plate.
Cooking : Banana Cake VII
Ingredients
1/2 cup butter, softened
1 cup white sugar
1 egg white
2 tablespoons milk
2 teaspoons vanilla extract
1 1/2 cups mashed bananas
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift flour, baking powder, soda, salt and allspice together and set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs and egg white and beat well. Add the mashed banana, vanilla and milk. Add the flour mixture and mix until well blended.
Divide batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely and frost with Cream Cheese Frosting.
1/2 cup butter, softened
1 cup white sugar
1 egg white
2 tablespoons milk
2 teaspoons vanilla extract
1 1/2 cups mashed bananas
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift flour, baking powder, soda, salt and allspice together and set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs and egg white and beat well. Add the mashed banana, vanilla and milk. Add the flour mixture and mix until well blended.
Divide batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely and frost with Cream Cheese Frosting.
Cooking : Apple Pumpkin Desserts
Ingredients
1 (21 ounce) can apple pie filling
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND� Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup gingersnap crumbs
2 tablespoons butter or margarine, melted
Directions
Preheat oven to 400 degrees F. Spoon equal portions of apple filling into 8 (6-ounce) lightly greased custard cups.
In large bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt; mix well. Spoon equal portions over apple filling.
Combine gingersnap crumbs and butter in a small bowl. Sprinkle over pumpkin filling. Place cups on 15x10-inch baking pan.
Bake 10 minutes. Reduce oven temperature to 350 degrees F; bake 15 minutes longer or until set. Cool. Serve warm. Store leftovers covered in refrigerator.
1 (21 ounce) can apple pie filling
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND� Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup gingersnap crumbs
2 tablespoons butter or margarine, melted
Directions
Preheat oven to 400 degrees F. Spoon equal portions of apple filling into 8 (6-ounce) lightly greased custard cups.
In large bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt; mix well. Spoon equal portions over apple filling.
Combine gingersnap crumbs and butter in a small bowl. Sprinkle over pumpkin filling. Place cups on 15x10-inch baking pan.
Bake 10 minutes. Reduce oven temperature to 350 degrees F; bake 15 minutes longer or until set. Cool. Serve warm. Store leftovers covered in refrigerator.
Cooking : Bacon Wrapped Hotdogs
Ingredients
10 hot dogs, cut into thirds
15 slices bacon, cut in half
1/2 cup packed brown sugar
Directions
Wrap 1/2 slice of bacon around each piece of hot dog. Secure the bacon with a toothpick.
Place hot dogs into a slow cooker on low heat. Pour brown sugar over hot dogs, let cook for 5 to 6 hours; until the bacon is cooked.
10 hot dogs, cut into thirds
15 slices bacon, cut in half
1/2 cup packed brown sugar
Directions
Wrap 1/2 slice of bacon around each piece of hot dog. Secure the bacon with a toothpick.
Place hot dogs into a slow cooker on low heat. Pour brown sugar over hot dogs, let cook for 5 to 6 hours; until the bacon is cooked.
Cooking : Artichoke Cheese Dip
Ingredients
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/8 teaspoon onion salt
1 teaspoon dried dill weed
1/8 teaspoon lemon pepper
1/2 (14 ounce) can artichoke hearts, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish.
Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread.
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/8 teaspoon onion salt
1 teaspoon dried dill weed
1/8 teaspoon lemon pepper
1/2 (14 ounce) can artichoke hearts, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish.
Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread.
Cooking : Berries 'N' Cream Brownies
Ingredients
1 (19.8 ounce) package fudge brownie mix
1 (8 ounce) carton frozen whipped topping, thawed
4 cups quartered fresh strawberries
1/3 cup chocolate hard shell ice cream topping
Directions
Prepare and bake brownies according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool completely on a wire rack.
Spread whipped topping over brownies. Arrange strawberries cut side down over top. Drizzle with chocolate topping. Refrigerate for at least 30 minutes before serving.
1 (19.8 ounce) package fudge brownie mix
1 (8 ounce) carton frozen whipped topping, thawed
4 cups quartered fresh strawberries
1/3 cup chocolate hard shell ice cream topping
Directions
Prepare and bake brownies according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool completely on a wire rack.
Spread whipped topping over brownies. Arrange strawberries cut side down over top. Drizzle with chocolate topping. Refrigerate for at least 30 minutes before serving.
Cooking : Bacon Avocado Burritos
Ingredients
8 flour tortillas (7 inches)
2 tablespoons vegetable oil
1 1/2 cups shredded Cheddar cheese
1 large ripe avocado, thinly sliced
1 1/2 cups chopped green onions
1 pound sliced bacon, cooked and crumbled
Salsa, ranch salad dressing or sour cream
Directions
In a bowl, beat the eggs. Dip one tortilla in eggs.
In a large skillet, cook tortilla in oil just until egg sets; turn to cook other side. Remove and place between paper towels to drain; keep warm. Repeat with remaining tortillas, adding more oil if needed.
Place cheese, avocado, onions and bacon down the center of tortillas; top with salsa, salad dressing or sour cream. Fold ends and sides over filling. If desired, filled burritos may be warmed in the microwave just before serving.
8 flour tortillas (7 inches)
2 tablespoons vegetable oil
1 1/2 cups shredded Cheddar cheese
1 large ripe avocado, thinly sliced
1 1/2 cups chopped green onions
1 pound sliced bacon, cooked and crumbled
Salsa, ranch salad dressing or sour cream
Directions
In a bowl, beat the eggs. Dip one tortilla in eggs.
In a large skillet, cook tortilla in oil just until egg sets; turn to cook other side. Remove and place between paper towels to drain; keep warm. Repeat with remaining tortillas, adding more oil if needed.
Place cheese, avocado, onions and bacon down the center of tortillas; top with salsa, salad dressing or sour cream. Fold ends and sides over filling. If desired, filled burritos may be warmed in the microwave just before serving.
Cooking : Barbecued Pot Roast
Ingredients
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound boneless beef chuck shoulder steak, cut 3/4 inch thick
1 tablespoon canola oil
3/4 cup water
3/4 cup tomato sauce
1 medium onion, sliced
1 garlic clove, minced
3 tablespoons lemon juice
3 tablespoons ketchup
4 teaspoons brown sugar
2 teaspoons Worcestershire sauce
1/4 teaspoon ground mustard
Directions
Combine salt and pepper; rub over steak. In a Dutch oven, brown steak in oil on both sides. Add the water, tomato sauce, onion and garlic. Cover and simmer for 30 minutes.
Combine the remaining ingredients; pour over the meat. Cover and simmer for 1 to 1-1/4 hours or until meat is tender.
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound boneless beef chuck shoulder steak, cut 3/4 inch thick
1 tablespoon canola oil
3/4 cup water
3/4 cup tomato sauce
1 medium onion, sliced
1 garlic clove, minced
3 tablespoons lemon juice
3 tablespoons ketchup
4 teaspoons brown sugar
2 teaspoons Worcestershire sauce
1/4 teaspoon ground mustard
Directions
Combine salt and pepper; rub over steak. In a Dutch oven, brown steak in oil on both sides. Add the water, tomato sauce, onion and garlic. Cover and simmer for 30 minutes.
Combine the remaining ingredients; pour over the meat. Cover and simmer for 1 to 1-1/4 hours or until meat is tender.
Cooking : Baja-Style Fish Tacos
Ingredients
1/2 cup tequila
1/2 cup fresh lime juice
1/2 cup water
2 tablespoons kosher salt
2 tablespoons turbinado sugar
1 tablespoon chili powder
2 pounds cod fillet, cut into 3- by 1-inch strips
1 cup canned black beans, rinsed and drained
1 jalapeno pepper, seeded and minced (optional)
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon chili powder
1 teaspoon cider vinegar
1/2 teaspoon kosher salt
1 teaspoon sugar
1 (12 ounce) package coleslaw mix
1 tablespoon chopped green onions
1 cup all-purpose flour
1 tablespoon chili powder
1 tablespoon baking soda
2 teaspoons kosher salt
1 cup oil for deep frying
9 corn or flour tortilla
Directions
Make a marinade by whisking together the tequila, lime juice, water, 2 tablespoons salt, turbinado sugar, and 1 tablespoon chili powder in a large bowl. Set aside 1/4 cup of the marinade. Add the cod to the remaining marinade; cover and set aside.
Stir together the reserved 1/4 cup marinade, black beans, and jalapeno; set aside.
Mix together the mayonnaise, sour cream, 1 tablespoon chili powder, cider vinegar, 1/2 teaspoon salt, sugar, and green onions in a large bowl. Add the coleslaw mix and green onion and mix until coated; set aside.
Mix together the flour, 1 tablespoon chili powder, baking soda, and 2 teaspoons salt in a shallow dish. Remove pieces of cod from the marinade, shake off the marinade, and coat in the flour mixture.
Heat the oil in a heavy skillet to 375 degrees F (190 degrees C). Gently lie the coated fish in the skillet without crowding the pieces. Cook in the hot oil, turning once, until browned on all sides, 5 to 7 minutes.
While frying the cod, heat the black bean mixture in a saucepan over medium heat. Heat the reserved marinade in a separate small saucepan over medium-low heat.
Assemble tacos by placing fish in the center of tortilla; top with coleslaw, black beans, and any other desired toppings. Drizzle some of the heated marinade over the fillings and fold the tortilla to close.
1/2 cup tequila
1/2 cup fresh lime juice
1/2 cup water
2 tablespoons kosher salt
2 tablespoons turbinado sugar
1 tablespoon chili powder
2 pounds cod fillet, cut into 3- by 1-inch strips
1 cup canned black beans, rinsed and drained
1 jalapeno pepper, seeded and minced (optional)
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon chili powder
1 teaspoon cider vinegar
1/2 teaspoon kosher salt
1 teaspoon sugar
1 (12 ounce) package coleslaw mix
1 tablespoon chopped green onions
1 cup all-purpose flour
1 tablespoon chili powder
1 tablespoon baking soda
2 teaspoons kosher salt
1 cup oil for deep frying
9 corn or flour tortilla
Directions
Make a marinade by whisking together the tequila, lime juice, water, 2 tablespoons salt, turbinado sugar, and 1 tablespoon chili powder in a large bowl. Set aside 1/4 cup of the marinade. Add the cod to the remaining marinade; cover and set aside.
Stir together the reserved 1/4 cup marinade, black beans, and jalapeno; set aside.
Mix together the mayonnaise, sour cream, 1 tablespoon chili powder, cider vinegar, 1/2 teaspoon salt, sugar, and green onions in a large bowl. Add the coleslaw mix and green onion and mix until coated; set aside.
Mix together the flour, 1 tablespoon chili powder, baking soda, and 2 teaspoons salt in a shallow dish. Remove pieces of cod from the marinade, shake off the marinade, and coat in the flour mixture.
Heat the oil in a heavy skillet to 375 degrees F (190 degrees C). Gently lie the coated fish in the skillet without crowding the pieces. Cook in the hot oil, turning once, until browned on all sides, 5 to 7 minutes.
While frying the cod, heat the black bean mixture in a saucepan over medium heat. Heat the reserved marinade in a separate small saucepan over medium-low heat.
Assemble tacos by placing fish in the center of tortilla; top with coleslaw, black beans, and any other desired toppings. Drizzle some of the heated marinade over the fillings and fold the tortilla to close.
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.
Subscribe to:
Posts (Atom)