Ingredients
1 pound medium shrimp - peeled and deveined
2 (13.5 ounce) cans canned coconut milk
2 cups water
1 (1 inch) piece galangal, thinly sliced
4 stalks lemon grass, bruised and chopped
10 kaffir lime leaves, torn in half
1 pound shiitake mushrooms, sliced
1/4 cup lime juice
3 tablespoons fish sauce
1/4 cup brown sugar
1 teaspoon curry powder
1 tablespoon green onion, thinly sliced
1 teaspoon dried red pepper flakes
Directions
Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.
Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.
Monday, September 5, 2011
Cooking : Apricot Walnut Balls
Ingredients
2 cups finely chopped dried apricots
2 1/2 cups flaked coconut
1 (14 ounce) can sweetened condensed milk
1 1/4 cups chopped walnuts
confectioners' sugar
Directions
In a bowl, combine apricots and coconut. Add milk; mix well. Stir in walnuts. Chill for 30 minutes (the mixture will be sticky). Shape into 1-in. balls and roll in confectioners' sugar. Cover and refrigerate at least 2 hours before serving. Store in refrigerator.
2 cups finely chopped dried apricots
2 1/2 cups flaked coconut
1 (14 ounce) can sweetened condensed milk
1 1/4 cups chopped walnuts
confectioners' sugar
Directions
In a bowl, combine apricots and coconut. Add milk; mix well. Stir in walnuts. Chill for 30 minutes (the mixture will be sticky). Shape into 1-in. balls and roll in confectioners' sugar. Cover and refrigerate at least 2 hours before serving. Store in refrigerator.
Cooking : Barbecued Spareribs
Ingredients
1 (4 pound) package pork spareribs, rinsed and patted dry
salt and ground black pepper to taste
1 cup water
1 cup sweet chili sauce
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Season the spareribs with the salt and pepper. Pour the water into the bottom of a large baking dish and lay the spareribs in the dish; cover with aluminum foil.
Bake in the preheated oven for 30 minutes; pour about half the chili sauce over the meat, cover, and return to oven. Brush the ribs with more chili sauce every 5 minutes, and continue cooking until the meat pulls away easily from the bone, about 30 minutes more. Serve hot or cold.
1 (4 pound) package pork spareribs, rinsed and patted dry
salt and ground black pepper to taste
1 cup water
1 cup sweet chili sauce
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Season the spareribs with the salt and pepper. Pour the water into the bottom of a large baking dish and lay the spareribs in the dish; cover with aluminum foil.
Bake in the preheated oven for 30 minutes; pour about half the chili sauce over the meat, cover, and return to oven. Brush the ribs with more chili sauce every 5 minutes, and continue cooking until the meat pulls away easily from the bone, about 30 minutes more. Serve hot or cold.
Cooking : Baked Onion Dip I
Ingredients
2 cups sweet onion, peeled and chopped
2 cups mayonnaise
2 cups Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Prepare a 2 quart baking dish with cooking spray.
In a large mixing bowl, combine the mayonnaise, onions and cheese. Pour the mixture into the baking dish and bake for approximately 45 minutes, until the top is slightly brown. Serve hot with buttery, round crackers.
2 cups sweet onion, peeled and chopped
2 cups mayonnaise
2 cups Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Prepare a 2 quart baking dish with cooking spray.
In a large mixing bowl, combine the mayonnaise, onions and cheese. Pour the mixture into the baking dish and bake for approximately 45 minutes, until the top is slightly brown. Serve hot with buttery, round crackers.
Cooking : Amazing Pork Chops in Cream Sauce
Ingredients
8 boneless pork chops
salt, to taste
ground black pepper, to taste
3/4 cup white wine
3/4 cup heavy cream
3 tablespoons butter
1 (8 ounce) package sliced fresh mushrooms
Directions
Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently. Return chops to pan to warm. Serve.
8 boneless pork chops
salt, to taste
ground black pepper, to taste
3/4 cup white wine
3/4 cup heavy cream
3 tablespoons butter
1 (8 ounce) package sliced fresh mushrooms
Directions
Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently. Return chops to pan to warm. Serve.
Cooking : Asian Chicken Noodle Salad
Ingredients
1 (3 ounce) package ramen noodle pasta, crushed
2 tablespoons butter, melted
1/2 cup sunflower seeds
1/2 cup pine nuts
3 cups shredded bok choy
5 green onions, thinly sliced
1 cup diced, cooked chicken breast meat
1 (5 ounce) can water chestnuts, drained
12 pods snow peas
1/2 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/4 cup white sugar
1 tablespoon lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.
1 (3 ounce) package ramen noodle pasta, crushed
2 tablespoons butter, melted
1/2 cup sunflower seeds
1/2 cup pine nuts
3 cups shredded bok choy
5 green onions, thinly sliced
1 cup diced, cooked chicken breast meat
1 (5 ounce) can water chestnuts, drained
12 pods snow peas
1/2 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/4 cup white sugar
1 tablespoon lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.
Cooking : Blueberry Pumpkin Muffins
Ingredients
3/4 cup all-purpose flour
3/4 cup quick cooking oats
2/3 cup white sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 cup canned pumpkin
1/2 cup milk
1/4 cup butter, melted
3/4 cup fresh blueberries or frozen blueberries, thawed
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.
3/4 cup all-purpose flour
3/4 cup quick cooking oats
2/3 cup white sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 cup canned pumpkin
1/2 cup milk
1/4 cup butter, melted
3/4 cup fresh blueberries or frozen blueberries, thawed
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.
Cooking : Brigid's Blackberry Pie
Ingredients
1 (15 ounce) package pastry for a 9 inch double crust pie
4 cups fresh blackberries
1 1/2 cups white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon butter
Directions
Preheat the oven to 325 degrees F (165 degrees C). Line a 9 inch deep dish pie pan with one of the crusts.
Place the blackberries in a large bowl. Stir together the sugar, flour, and salt. Sprinkle over the berries, and toss to coat. Pour into the pie crust. Dot with butter. Place the other pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers. Cut a design in the top crust with a sharp knife to vent steam.
Bake for 1 hour in the preheated oven, or until the top crust is browned. Let cool to almost room temperature before serving to allow the filling to set.
1 (15 ounce) package pastry for a 9 inch double crust pie
4 cups fresh blackberries
1 1/2 cups white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon butter
Directions
Preheat the oven to 325 degrees F (165 degrees C). Line a 9 inch deep dish pie pan with one of the crusts.
Place the blackberries in a large bowl. Stir together the sugar, flour, and salt. Sprinkle over the berries, and toss to coat. Pour into the pie crust. Dot with butter. Place the other pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers. Cut a design in the top crust with a sharp knife to vent steam.
Bake for 1 hour in the preheated oven, or until the top crust is browned. Let cool to almost room temperature before serving to allow the filling to set.
Cooking : Boston Brown Bread III
Ingredients
2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2/3 cup firmly packed brown sugar
1/4 cup molasses
2 cups buttermilk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan, knocking out excess flour.
In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan.
Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.
2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2/3 cup firmly packed brown sugar
1/4 cup molasses
2 cups buttermilk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan, knocking out excess flour.
In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan.
Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.
Cooking : Buckwheat Blinis
Ingredients
2 cups warm milk (110 degrees F/45 degrees C)
1 (.25 ounce) envelope active dry yeast
1 teaspoon sugar
1 cup buckwheat flour
4 eggs, beaten
1/4 cup sour cream
1/2 cup heavy cream
1/2 teaspoon salt
1 1/3 cups all-purpose flour
Directions
Pour warm milk into a large bowl, then sprinkle yeast onto the milk, and allow to soften for 5 minutes. Stir in sugar and buckwheat flour; cover, and let rise for 1 hour.
Stir in the eggs, sour cream, heavy cream, salt, and flour until a batter forms. Cover again, and let rise for 2 hours.
Heat a large skillet over medium heat. Spray with cooking spray, then pour in small amounts of batter to form 1 1/2-inch blinis. Cook until the blinis begin to set and dry, and the bubbles begin to burst, about 2 minutes. Flip over, and continue cooking until browned on the other side, about 1 minute.
2 cups warm milk (110 degrees F/45 degrees C)
1 (.25 ounce) envelope active dry yeast
1 teaspoon sugar
1 cup buckwheat flour
4 eggs, beaten
1/4 cup sour cream
1/2 cup heavy cream
1/2 teaspoon salt
1 1/3 cups all-purpose flour
Directions
Pour warm milk into a large bowl, then sprinkle yeast onto the milk, and allow to soften for 5 minutes. Stir in sugar and buckwheat flour; cover, and let rise for 1 hour.
Stir in the eggs, sour cream, heavy cream, salt, and flour until a batter forms. Cover again, and let rise for 2 hours.
Heat a large skillet over medium heat. Spray with cooking spray, then pour in small amounts of batter to form 1 1/2-inch blinis. Cook until the blinis begin to set and dry, and the bubbles begin to burst, about 2 minutes. Flip over, and continue cooking until browned on the other side, about 1 minute.
Cooking : Banana Cake VIII
Ingredients
3/4 cup margarine
1 1/2 cups white sugar
1 teaspoon vanilla extract
5 ripe bananas, mashed
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
3/4 cup sour cream
1 cup semisweet chocolate chips
3/4 cup crushed peanuts
1/2 cup brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and baking soda. Set aside.
In a large bowl, cream the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and mashed bananas. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour batter into prepared pan and sprinkle with topping.
To make topping: in a small bowl, mix together chocolate chips, chopped peanuts and brown sugar.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
3/4 cup margarine
1 1/2 cups white sugar
1 teaspoon vanilla extract
5 ripe bananas, mashed
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
3/4 cup sour cream
1 cup semisweet chocolate chips
3/4 cup crushed peanuts
1/2 cup brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and baking soda. Set aside.
In a large bowl, cream the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and mashed bananas. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour batter into prepared pan and sprinkle with topping.
To make topping: in a small bowl, mix together chocolate chips, chopped peanuts and brown sugar.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Cooking : Bridal Shower Cake
Ingredients
3/4 cup butter
2 cups white sugar
3 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
5 egg whites
Directions
Grease two eight inch round cake pans. Preheat the oven to 375 degrees F (190 degrees C).
Cream butter and sugar until light and fluffy. Sift flour with baking powder and salt, and add to creamed mixture alternately with milk. Beat well. Stir in vanilla.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans.
Bake for about 25 minutes. Cool. Cover with white butter icing, and decorate as desired. Makes 15 to 20 servings.
3/4 cup butter
2 cups white sugar
3 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
5 egg whites
Directions
Grease two eight inch round cake pans. Preheat the oven to 375 degrees F (190 degrees C).
Cream butter and sugar until light and fluffy. Sift flour with baking powder and salt, and add to creamed mixture alternately with milk. Beat well. Stir in vanilla.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans.
Bake for about 25 minutes. Cool. Cover with white butter icing, and decorate as desired. Makes 15 to 20 servings.
Cooking : Amy's Spicy Beans and Rice
Ingredients
1 1/2 cups water
1/2 cup uncooked brown rice
2 (15 ounce) cans black beans, undrained
2 fresh jalapeno peppers, seeded and chopped
1 teaspoon ground cumin, or to taste
1 tablespoon chili powder, or to taste
black pepper to taste
1/2 cup shredded sharp Cheddar cheese
2 fresh green onions, chopped
1/2 (2 ounce) can sliced black olives, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, pour beans into a 2 quart casserole. Sprinkle with jalapenos, cumin, chili powder and black pepper.
Bake in preheated oven for 30 minutes. Sprinkle with cheese, green onions and olives. Bake for 5 to 10 minutes more.
Serve beans over cooked rice.
1 1/2 cups water
1/2 cup uncooked brown rice
2 (15 ounce) cans black beans, undrained
2 fresh jalapeno peppers, seeded and chopped
1 teaspoon ground cumin, or to taste
1 tablespoon chili powder, or to taste
black pepper to taste
1/2 cup shredded sharp Cheddar cheese
2 fresh green onions, chopped
1/2 (2 ounce) can sliced black olives, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, pour beans into a 2 quart casserole. Sprinkle with jalapenos, cumin, chili powder and black pepper.
Bake in preheated oven for 30 minutes. Sprinkle with cheese, green onions and olives. Bake for 5 to 10 minutes more.
Serve beans over cooked rice.
Cooking : BBQ Beer Can Chicken
Ingredients
2 cups cherry wood chips
2 (12 fluid ounce) cans beer, half full
1/2 cup dark brown sugar
1/2 cup kosher salt
1/2 cup paprika
1/4 cup ground black pepper
1 teaspoon cayenne pepper
1/4 cup vegetable oil
2 (3 pound) whole chickens
Directions
Soak wood chips in water for at least 1 hour.
Preheat an outdoor grill for indirect medium heat, about 350 degrees F (175 degrees C).
Mix together dark brown sugar, kosher salt, paprika, ground black pepper, and cayenne pepper in a small bowl. Place two half full cans of beer on a baking sheet. Spoon 1 teaspoon seasoning mix into each can. Be careful, this will make the beer foam up and out of the can.
Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Rub each chicken with 2 tablespoons vegetable oil. Rub the remaining seasoning mix over the entire chicken, inside and out. Fit each chicken over a can of beer with the legs on the bottom; keep upright.
Drain the wood chips and place them with the coals or in an aluminum pan on or under the grill grate as directed by the grill's manual. Place the two chickens, standing on their cans directly on the grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chickens from the grill and discard the beer cans. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
2 cups cherry wood chips
2 (12 fluid ounce) cans beer, half full
1/2 cup dark brown sugar
1/2 cup kosher salt
1/2 cup paprika
1/4 cup ground black pepper
1 teaspoon cayenne pepper
1/4 cup vegetable oil
2 (3 pound) whole chickens
Directions
Soak wood chips in water for at least 1 hour.
Preheat an outdoor grill for indirect medium heat, about 350 degrees F (175 degrees C).
Mix together dark brown sugar, kosher salt, paprika, ground black pepper, and cayenne pepper in a small bowl. Place two half full cans of beer on a baking sheet. Spoon 1 teaspoon seasoning mix into each can. Be careful, this will make the beer foam up and out of the can.
Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Rub each chicken with 2 tablespoons vegetable oil. Rub the remaining seasoning mix over the entire chicken, inside and out. Fit each chicken over a can of beer with the legs on the bottom; keep upright.
Drain the wood chips and place them with the coals or in an aluminum pan on or under the grill grate as directed by the grill's manual. Place the two chickens, standing on their cans directly on the grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chickens from the grill and discard the beer cans. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Cooking : Apple-Oat Breakfast Treats
Ingredients
3/4 cup butter or margarine, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 1/2 cups old-fashioned oats
3/4 cup all-purpose flour
1/2 cup nonfat dry milk powder
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 cup apple pie filling
Directions
In a mixing bowl, cream butter and brown sugar. Add the eggs and vanilla. Combine dry ingredients; add to the creamed mixture and mix well.
Drop by 1/4 cupfuls 6 in. apart onto ungreased baking sheets. Flatten into 3-in. circles. Make a slight indentation in the center of each; top with a rounded tablespoonful of pie filling. Bake at 350 degrees F for 16-20 minutes or until edges are lightly browned. Cool for 5 minutes; remove to wire racks to cool completely.
3/4 cup butter or margarine, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 1/2 cups old-fashioned oats
3/4 cup all-purpose flour
1/2 cup nonfat dry milk powder
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 cup apple pie filling
Directions
In a mixing bowl, cream butter and brown sugar. Add the eggs and vanilla. Combine dry ingredients; add to the creamed mixture and mix well.
Drop by 1/4 cupfuls 6 in. apart onto ungreased baking sheets. Flatten into 3-in. circles. Make a slight indentation in the center of each; top with a rounded tablespoonful of pie filling. Bake at 350 degrees F for 16-20 minutes or until edges are lightly browned. Cool for 5 minutes; remove to wire racks to cool completely.
Cooking : Breakfast Bread Pudding
Ingredients
12 slices white bread
1 (8 ounce) package cream cheese, cubed
2 cups milk
1/3 cup maple syrup
1/4 teaspoon salt
Directions
Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. x 2-in. baking pan. In a large mixing bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 375 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
12 slices white bread
1 (8 ounce) package cream cheese, cubed
2 cups milk
1/3 cup maple syrup
1/4 teaspoon salt
Directions
Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. x 2-in. baking pan. In a large mixing bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 375 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
Cooking : All-Bran's Best Blueberry Muffins
Ingredients
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups Kellogg's* All-Bran* Original cereal
3/4 cup 2% milk
1/2 cup orange juice
1/4 cup oil
3/4 cup packed brown sugar
1 cup fresh or frozen blueberries (do not thaw)
Directions
In medium bowl, mix together flour, baking powder, soda and salt. Set aside.
In large bowl, stir together cereal, milk and juice. Let stand 5 minutes or until cereal softens. Add eggs, oil and brown sugar; mix well.
Add flour mixture, stirring just until combined. Fold in blueberries.
Spoon batter into lightly greased or paper-lined muffin pan cups. Bake at 200 degrees C (400 degrees F) for 20 to 22 minutes, or until golden brown and tops of muffins spring back when lightly touches.
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups Kellogg's* All-Bran* Original cereal
3/4 cup 2% milk
1/2 cup orange juice
1/4 cup oil
3/4 cup packed brown sugar
1 cup fresh or frozen blueberries (do not thaw)
Directions
In medium bowl, mix together flour, baking powder, soda and salt. Set aside.
In large bowl, stir together cereal, milk and juice. Let stand 5 minutes or until cereal softens. Add eggs, oil and brown sugar; mix well.
Add flour mixture, stirring just until combined. Fold in blueberries.
Spoon batter into lightly greased or paper-lined muffin pan cups. Bake at 200 degrees C (400 degrees F) for 20 to 22 minutes, or until golden brown and tops of muffins spring back when lightly touches.
Cooking : Attitude Chicken
Ingredients
2 skinless, boneless chicken breast halves - cut into cubes
1 tablespoon butter
1 small onion, finely chopped
1 clove garlic, minced
2 cups sliced fresh mushrooms
1/2 cup Italian salad dressing, or as needed
5 tablespoons lemon juice, divided
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
salt and pepper to taste
1 (12 ounce) package wide egg noodles
1 (12 ounce) package frozen broccoli spears, thawed
1 tablespoon butter
2 teaspoons lemon juice
Directions
Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the cubed chicken, and cook just until it turns white on the outside. Add the onion, garlic, and mushrooms. Saute until onions begin to turn clear. Pour in just enough Italian dressing to coat the chicken mixture, then add 1 tablespoon of lemon juice. Cover, reduce heat to low, and simmer while you make the sauce.
Combine cream of chicken soup with milk in a small saucepan over medium heat. Heat through, but do not allow it to boil. When the mixture is thoroughly heated, stir in 4 tablespoons of lemon juice, and season with salt and pepper to taste. Be careful with the lemon - if you add it too soon the milk will curdle. The result of it done correctly will be a shiny smooth sauce.
Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain.
Fit a steamer basket into a saucepan, and add one inch of water, 1 tablespoon of butter, and remaining 2 teaspoons of lemon juice. Bring to a boil, and add broccoli. Cover, and allow the broccoli to steam for 5 minutes, or until tender, but still bright green.
To finish the dish, mix together the sauce and noodles, and place them on a serving platter. Top with chicken in the center, and arrange broccoli around the outside edge.
2 skinless, boneless chicken breast halves - cut into cubes
1 tablespoon butter
1 small onion, finely chopped
1 clove garlic, minced
2 cups sliced fresh mushrooms
1/2 cup Italian salad dressing, or as needed
5 tablespoons lemon juice, divided
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
salt and pepper to taste
1 (12 ounce) package wide egg noodles
1 (12 ounce) package frozen broccoli spears, thawed
1 tablespoon butter
2 teaspoons lemon juice
Directions
Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the cubed chicken, and cook just until it turns white on the outside. Add the onion, garlic, and mushrooms. Saute until onions begin to turn clear. Pour in just enough Italian dressing to coat the chicken mixture, then add 1 tablespoon of lemon juice. Cover, reduce heat to low, and simmer while you make the sauce.
Combine cream of chicken soup with milk in a small saucepan over medium heat. Heat through, but do not allow it to boil. When the mixture is thoroughly heated, stir in 4 tablespoons of lemon juice, and season with salt and pepper to taste. Be careful with the lemon - if you add it too soon the milk will curdle. The result of it done correctly will be a shiny smooth sauce.
Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain.
Fit a steamer basket into a saucepan, and add one inch of water, 1 tablespoon of butter, and remaining 2 teaspoons of lemon juice. Bring to a boil, and add broccoli. Cover, and allow the broccoli to steam for 5 minutes, or until tender, but still bright green.
To finish the dish, mix together the sauce and noodles, and place them on a serving platter. Top with chicken in the center, and arrange broccoli around the outside edge.
Cooking : Almond Raisin Bread
Ingredients
1 cup raisins
1 1/2 cups water
4 teaspoons butter
1 cup white sugar
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup almond paste, grated
1 cup walnuts
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
Combine the raisins and water in a small saucepan over medium heat; bring to a simmer and cook until the raisins plump, about 4 minutes. Add the butter and cook until the butter melts into the liquid. Remove from heat and set aside to cool.
Beat the egg and sugar together in a large bowl until the sugar dissolves into the mixture. Sift the flour, baking soda, and salt together in a separate bowl; stir in batches into the egg mixture along with the cooled raisin mixture, alternating small amounts of each as you stir. Mix the almond paste and walnuts into the mixture. Pour about half of the resulting batter into each loaf pan.
Bake in the preheated oven until the top springs back when pressed, about 1 hour.
1 cup raisins
1 1/2 cups water
4 teaspoons butter
1 cup white sugar
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup almond paste, grated
1 cup walnuts
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
Combine the raisins and water in a small saucepan over medium heat; bring to a simmer and cook until the raisins plump, about 4 minutes. Add the butter and cook until the butter melts into the liquid. Remove from heat and set aside to cool.
Beat the egg and sugar together in a large bowl until the sugar dissolves into the mixture. Sift the flour, baking soda, and salt together in a separate bowl; stir in batches into the egg mixture along with the cooled raisin mixture, alternating small amounts of each as you stir. Mix the almond paste and walnuts into the mixture. Pour about half of the resulting batter into each loaf pan.
Bake in the preheated oven until the top springs back when pressed, about 1 hour.
Cooking : Bread Machine Pumpernickel Bread
Ingredients
1 1/8 cups warm water
1 1/2 tablespoons vegetable oil
1/3 cup molasses
3 tablespoons cocoa
1 tablespoon caraway seed (optional)
1 1/2 teaspoons salt
1 1/2 cups bread flour
1 cup rye flour
1 cup whole wheat flour
1 1/2 tablespoons vital wheat gluten (optional)
2 1/2 teaspoons bread machine yeast
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic cycle; press Start.
1 1/8 cups warm water
1 1/2 tablespoons vegetable oil
1/3 cup molasses
3 tablespoons cocoa
1 tablespoon caraway seed (optional)
1 1/2 teaspoons salt
1 1/2 cups bread flour
1 cup rye flour
1 cup whole wheat flour
1 1/2 tablespoons vital wheat gluten (optional)
2 1/2 teaspoons bread machine yeast
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic cycle; press Start.
Cooking : Bourbon Cream Cheese Frosting
Ingredients
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
5 tablespoons premium bourbon
Directions
Beat softened butter and cream cheese until smooth. Add confectioners' sugar and bourbon. Beat until creamy.
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
5 tablespoons premium bourbon
Directions
Beat softened butter and cream cheese until smooth. Add confectioners' sugar and bourbon. Beat until creamy.
Cooking : Best Buckwheat Pancakes
Ingredients
1 cup buttermilk
3 tablespoons butter, melted
6 tablespoons all-purpose flour
6 tablespoons buckwheat flour
1 teaspoon white sugar
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons butter
Directions
In a medium bowl, whisk together the buttermilk, egg, and melted butter.
In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.
1 cup buttermilk
3 tablespoons butter, melted
6 tablespoons all-purpose flour
6 tablespoons buckwheat flour
1 teaspoon white sugar
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons butter
Directions
In a medium bowl, whisk together the buttermilk, egg, and melted butter.
In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.
Cooking : Blueberry Vodka Martinis
Ingredients
1 liter vodka
1 pint blueberries, rinsed and dried
1 cup raspberry flavored liqueur
1 lime, juiced
1 twist lime zest, garnish
Directions
To make the blueberry vodka: Pour out approximately 1/3 of the bottle of vodka into a holding container; set aside. Score each blueberry with a small nick and place into vodka bottle. With the vodka previously set aside, fill the vodka bottle until just below the neck. Add just enough raspberry liqueur to top off the bottle. Let sit in a dark place for 2 weeks.
To make martinis: In a cocktail shaker filled with ice, combine 2 parts blueberry vodka, 1 part raspberry liqueur, and a dash of lime juice. Shake vigorously and strain into glass. Garnish with twist of lime zest.
1 liter vodka
1 pint blueberries, rinsed and dried
1 cup raspberry flavored liqueur
1 lime, juiced
1 twist lime zest, garnish
Directions
To make the blueberry vodka: Pour out approximately 1/3 of the bottle of vodka into a holding container; set aside. Score each blueberry with a small nick and place into vodka bottle. With the vodka previously set aside, fill the vodka bottle until just below the neck. Add just enough raspberry liqueur to top off the bottle. Let sit in a dark place for 2 weeks.
To make martinis: In a cocktail shaker filled with ice, combine 2 parts blueberry vodka, 1 part raspberry liqueur, and a dash of lime juice. Shake vigorously and strain into glass. Garnish with twist of lime zest.
Cooking : Banana Walnut Cake
Ingredients
1 (18.25 ounce) package banana cake mix
3/4 teaspoon baking powder
3 medium bananas
1/2 cup water
1/3 cup vegetable oil
1 1/2 cups chopped walnuts
CRUMB TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup butter
Directions
Place first seven ingredients in a large mixing bowl. Beat on low speed just until combined, then on medium for 2 minutes. Pour into a greased and floured 10-in. tube pan or a 13-in. x 9-in. x 2-in. baking pan. In a small bowl, combine topping ingredients until crumbly; sprinkle evenly over batter. Bake at 350 degrees F for 45 minutes. Cool. Store well-wrapped in refrigerator.
1 (18.25 ounce) package banana cake mix
3/4 teaspoon baking powder
3 medium bananas
1/2 cup water
1/3 cup vegetable oil
1 1/2 cups chopped walnuts
CRUMB TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup butter
Directions
Place first seven ingredients in a large mixing bowl. Beat on low speed just until combined, then on medium for 2 minutes. Pour into a greased and floured 10-in. tube pan or a 13-in. x 9-in. x 2-in. baking pan. In a small bowl, combine topping ingredients until crumbly; sprinkle evenly over batter. Bake at 350 degrees F for 45 minutes. Cool. Store well-wrapped in refrigerator.
Cooking : Banana Leaf Seafood
Ingredients
6 shallots, finely chopped
4 cloves garlic, peeled and crushed
2 tablespoons sambal belachan
2 teaspoons vegetable oil
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon fresh lime juice
salt and pepper to taste
1 pound squid, cleaned and sliced into rings
1 banana leaf
Directions
In a medium, non-reactive bowl, mix shallots, garlic, sambal belachan, vegetable oil, curry powder, cumin, lime juice, salt, and pepper. Place squid in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Lightly grease the banana leaf. Wrap squid in the leaf, and place on the prepared grill. Cook 10 to 15 minutes, until leaf is slightly charred and squid is opaque.
6 shallots, finely chopped
4 cloves garlic, peeled and crushed
2 tablespoons sambal belachan
2 teaspoons vegetable oil
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon fresh lime juice
salt and pepper to taste
1 pound squid, cleaned and sliced into rings
1 banana leaf
Directions
In a medium, non-reactive bowl, mix shallots, garlic, sambal belachan, vegetable oil, curry powder, cumin, lime juice, salt, and pepper. Place squid in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Lightly grease the banana leaf. Wrap squid in the leaf, and place on the prepared grill. Cook 10 to 15 minutes, until leaf is slightly charred and squid is opaque.
Cooking : Armenian Lentils
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
4 cups water
1 cup lentils
1/4 cup bulgur
1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, quartered
2 green onions, chopped
1 cup plain yogurt
Directions
Heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside.
Bring water to a boil in a pan over medium heat; add the lentils. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes. Stir in the bulgur, salt, and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes.
Divide lentils into 4 even portions; squeeze one lime wedge over each portion and top with green onions and yogurt.
2 tablespoons olive oil
1 yellow onion, chopped
4 cups water
1 cup lentils
1/4 cup bulgur
1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, quartered
2 green onions, chopped
1 cup plain yogurt
Directions
Heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside.
Bring water to a boil in a pan over medium heat; add the lentils. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes. Stir in the bulgur, salt, and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes.
Divide lentils into 4 even portions; squeeze one lime wedge over each portion and top with green onions and yogurt.
Cooking : Asparagus Chicken
Ingredients
4 skinless, boneless chicken breast halves
1/2 cup Chardonnay wine
1 teaspoon dried tarragon
1 packet dry hollandaise sauce mix
16 fresh steamed asparagus tips
1 cup shredded Cheddar cheese
Directions
To Marinate: Place chicken in a nonporous glass dish or bowl. Pour wine over chicken, then sprinkle with tarragon. Cover dish and refrigerate to marinate for 2 hours.
Preheat oven to broil/grill.
Remove chicken from dish or bowl, discarding remaining marinade, and broil/grill for 25 minutes or until cooked through and juices run clear.
Meanwhile, prepare hollandaise sauce according to package directions. When chicken is cooked, place 4 spears of steamed asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste. Sprinkle with cheese and serve.
4 skinless, boneless chicken breast halves
1/2 cup Chardonnay wine
1 teaspoon dried tarragon
1 packet dry hollandaise sauce mix
16 fresh steamed asparagus tips
1 cup shredded Cheddar cheese
Directions
To Marinate: Place chicken in a nonporous glass dish or bowl. Pour wine over chicken, then sprinkle with tarragon. Cover dish and refrigerate to marinate for 2 hours.
Preheat oven to broil/grill.
Remove chicken from dish or bowl, discarding remaining marinade, and broil/grill for 25 minutes or until cooked through and juices run clear.
Meanwhile, prepare hollandaise sauce according to package directions. When chicken is cooked, place 4 spears of steamed asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste. Sprinkle with cheese and serve.
Cooking : Beef Stew with Dumplings
Ingredients
1 1/2 pounds cubed beef stew meat
1/4 cup all-purpose flour
1/4 cup butter
1 cup sliced onion
2 cloves garlic, minced
2 cups water
1/4 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon pepper
2 cups cubed potatoes
1 1/2 cups diced carrots
1 cup sliced celery
1/2 cup chopped green pepper
1 cup sliced fresh mushrooms
1 1/2 cups biscuit baking mix
1/2 cup milk
3 tablespoons butter, melted
Directions
In a bowl, toss cubed beef with flour to coat.
Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.
1 1/2 pounds cubed beef stew meat
1/4 cup all-purpose flour
1/4 cup butter
1 cup sliced onion
2 cloves garlic, minced
2 cups water
1/4 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon pepper
2 cups cubed potatoes
1 1/2 cups diced carrots
1 cup sliced celery
1/2 cup chopped green pepper
1 cup sliced fresh mushrooms
1 1/2 cups biscuit baking mix
1/2 cup milk
3 tablespoons butter, melted
Directions
In a bowl, toss cubed beef with flour to coat.
Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.
Cooking : Butter Finger Bars
Ingredients
1 cup brown sugar
1/2 cup white sugar
1 cup margarine, melted
4 cups rolled oats
2 cups semisweet chocolate chips
3/4 cup peanut butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the brown sugar, white sugar, melted margarine and oats until well blended. Mix in the chocolate chips. Press the mixture into a 9x9 inch pan.
Bake for 12 to 15 minutes in the preheated oven. Spread peanut butter over the top of the bars and let cool until set. Cut into squares and serve.
1 cup brown sugar
1/2 cup white sugar
1 cup margarine, melted
4 cups rolled oats
2 cups semisweet chocolate chips
3/4 cup peanut butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the brown sugar, white sugar, melted margarine and oats until well blended. Mix in the chocolate chips. Press the mixture into a 9x9 inch pan.
Bake for 12 to 15 minutes in the preheated oven. Spread peanut butter over the top of the bars and let cool until set. Cut into squares and serve.
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 : Baked Spaghetti Corn
Ingredients
1 cup broken dry spaghetti
1 (15.25 ounce) can whole kernel corn
1 cup shredded Cheddar cheese
1 (15 ounce) can cream-style corn
1/4 cup margarine, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a 1 1/2 quart casserole combine broken spaghetti, whole kernel corn, cheese, cream-style corn and margarine.
Bake in preheated oven for 20 to 25 minutes, or until spaghetti is cooked.
1 cup broken dry spaghetti
1 (15.25 ounce) can whole kernel corn
1 cup shredded Cheddar cheese
1 (15 ounce) can cream-style corn
1/4 cup margarine, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a 1 1/2 quart casserole combine broken spaghetti, whole kernel corn, cheese, cream-style corn and margarine.
Bake in preheated oven for 20 to 25 minutes, or until spaghetti is cooked.
Cooking : Boo's Kiwi and Mango Salad
Ingredients
2 kiwis, peeled and chopped
2 small mangos - peeled, seeded, and diced
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1/2 cup sweet corn
1/4 cup French dressing
Directions
Stir together the kiwi, mango, red bell pepper, green bell pepper, and sweet corn in a bowl. Pour the dressing over the salad and stir to coat; serve immediately.
2 kiwis, peeled and chopped
2 small mangos - peeled, seeded, and diced
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1/2 cup sweet corn
1/4 cup French dressing
Directions
Stir together the kiwi, mango, red bell pepper, green bell pepper, and sweet corn in a bowl. Pour the dressing over the salad and stir to coat; serve immediately.
Cooking : Apricot Swan Cream Puffs
Ingredients
1 cup water
1/2 cup butter (no substitutes)
1/4 teaspoon salt
1 cup all-purpose flour
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, beaten
2 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
3/4 cup chocolate syrup
2/3 cup apricot preserves
confectioners' sugar
Directions
In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.
Cut a hole in the corner of a pastry or plastic bag; insert a #10 pastry tip. On a greased baking sheet, pipe twelve 3-in. long S shapes for the swan necks, making a small dollop at the end for head. Bake at 400 degrees F for 8-10 minutes or until golden brown. Remove to wire rack to cool.
For each swan body, drop remaining batter by heaping teaspoonfuls 2 in. apart onto greased baking sheets. With a small icing knife or spatula, shape batter into 2-1/2-in. x 2-in. teardrops. Bake at 400 degrees F for 30-35 minutes or until golden brown. Cool on wire racks.
For filling, combine sugar, cornstarch and salt in a saucepan; gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Gradually stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and extracts. Refrigerate until cool.
Just before serving, spoon about 1 tablespoon chocolate syrup onto serving plates. Cut off top third of swan bodies; set tops aside. Remove any soft dough inside. Spoon 1 tablespoon apricot preserves into bottom of puffs; add filling. Set necks in filling. Cut reserved tops in half lengthwise to form wings; set wings in filling. Place swans on prepared plates. Dust with confectioners' sugar.
1 cup water
1/2 cup butter (no substitutes)
1/4 teaspoon salt
1 cup all-purpose flour
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, beaten
2 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
3/4 cup chocolate syrup
2/3 cup apricot preserves
confectioners' sugar
Directions
In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.
Cut a hole in the corner of a pastry or plastic bag; insert a #10 pastry tip. On a greased baking sheet, pipe twelve 3-in. long S shapes for the swan necks, making a small dollop at the end for head. Bake at 400 degrees F for 8-10 minutes or until golden brown. Remove to wire rack to cool.
For each swan body, drop remaining batter by heaping teaspoonfuls 2 in. apart onto greased baking sheets. With a small icing knife or spatula, shape batter into 2-1/2-in. x 2-in. teardrops. Bake at 400 degrees F for 30-35 minutes or until golden brown. Cool on wire racks.
For filling, combine sugar, cornstarch and salt in a saucepan; gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Gradually stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and extracts. Refrigerate until cool.
Just before serving, spoon about 1 tablespoon chocolate syrup onto serving plates. Cut off top third of swan bodies; set tops aside. Remove any soft dough inside. Spoon 1 tablespoon apricot preserves into bottom of puffs; add filling. Set necks in filling. Cut reserved tops in half lengthwise to form wings; set wings in filling. Place swans on prepared plates. Dust with confectioners' sugar.
Subscribe to:
Posts (Atom)