Ingredients
1 ham bone with some meat
1 small onion, finely chopped
1 (15 ounce) can whole peeled tomatoes with juice
1 (14 ounce) package frozen mixed vegetables, thawed
3 potatoes, peeled and diced
1 1/2 cups uncooked elbow macaroni
3/4 cup uncooked long grain rice
1 cup chopped cooked ham, or amount leftover
1 (10 ounce) can tomato sauce
Directions
Place the ham bone into a large pot and fill with enough water to cover. Bring to a boil and cook for 15 minutes. Add the onion and tomatoes, then stir in the frozen mixed vegetables and potatoes. Simmer for about 20 minutes, then add the macaroni, rice, and chopped ham. Cover and simmer over medium-low heat for 1 1/2 hours. Any ham on the bone should come off easily. Stir in the tomato sauce and let cool for about 15 minutes before serving.
Tuesday, September 6, 2011
Cooking : Amazing Shrimp Stuffed Mushrooms
Ingredients
20 large white mushrooms, stems removed
1 (4 ounce) can small shrimp, rinsed, drained and broken up
1/2 cup chive and onion flavored cream cheese
1/2 teaspoon Worcestershire sauce
1 pinch garlic powder, or to taste
1 dash Louisiana-style hot sauce, or to taste
3/4 cup grated Romano cheese
Directions
Lightly grease a 9x13 inch baking dish. Fill a saucepan with water and simmer the mushroom caps over medium heat for 2 minutes, until the mushrooms begin to soften. Remove the mushrooms with a slotted spoon, drain, and let cool, hollow sides down, on paper towels, for about 15 minutes.
While mushroom caps are cooling, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of the shrimp mixture into the cap of each mushroom and place, stuffing side up, in the prepared baking dish. Sprinkle the Romano cheese onto each mushroom. Cover and refrigerate for at least 3 hours or overnight to blend the flavors and firm up the stuffing.
Preheat an oven to 400 degrees F (200 degrees C). Uncover the dish and bake the mushrooms in the preheated oven for about 15 minutes, until the cheese is browned and bubbling.
20 large white mushrooms, stems removed
1 (4 ounce) can small shrimp, rinsed, drained and broken up
1/2 cup chive and onion flavored cream cheese
1/2 teaspoon Worcestershire sauce
1 pinch garlic powder, or to taste
1 dash Louisiana-style hot sauce, or to taste
3/4 cup grated Romano cheese
Directions
Lightly grease a 9x13 inch baking dish. Fill a saucepan with water and simmer the mushroom caps over medium heat for 2 minutes, until the mushrooms begin to soften. Remove the mushrooms with a slotted spoon, drain, and let cool, hollow sides down, on paper towels, for about 15 minutes.
While mushroom caps are cooling, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of the shrimp mixture into the cap of each mushroom and place, stuffing side up, in the prepared baking dish. Sprinkle the Romano cheese onto each mushroom. Cover and refrigerate for at least 3 hours or overnight to blend the flavors and firm up the stuffing.
Preheat an oven to 400 degrees F (200 degrees C). Uncover the dish and bake the mushrooms in the preheated oven for about 15 minutes, until the cheese is browned and bubbling.
Cooking : Apricot Brandy Pound Cake I
Ingredients
1 (18.25 ounce) package yellow cake mix
1 cup sour cream
1/2 cup apricot brandy
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt pan.
In a large bowl, beat cake mix, pudding, and eggs until smooth. Mix brandy and flavorings in sour cream, and add to egg mixture. Beat at least 2 minutes with an electric mixer on medium speed. Pour batter into prepared pan
Bake for 50 to 55 minutes, or until tester inserted in the center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan, and continue cooling on wire rack.
1 (18.25 ounce) package yellow cake mix
1 cup sour cream
1/2 cup apricot brandy
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt pan.
In a large bowl, beat cake mix, pudding, and eggs until smooth. Mix brandy and flavorings in sour cream, and add to egg mixture. Beat at least 2 minutes with an electric mixer on medium speed. Pour batter into prepared pan
Bake for 50 to 55 minutes, or until tester inserted in the center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan, and continue cooling on wire rack.
Cooking : Black Bean, Corn and Turkey Chili
Ingredients
1 tablespoon vegetable oil
1 pound ground turkey
1 large onion, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 3/4 cups Swanson� Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 cup Pace� Chunky Salsa
1 tablespoon sugar
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
Directions
Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until turkey is well browned, stirring frequently to break up meat.
Stir the broth, salsa, sugar, beans and corn into the saucepan. Heat to a boil. Reduce the heat to low.
Cover and cook for 30 minutes. Stir the chili occasionally while cooking.
1 tablespoon vegetable oil
1 pound ground turkey
1 large onion, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 3/4 cups Swanson� Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 cup Pace� Chunky Salsa
1 tablespoon sugar
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
Directions
Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until turkey is well browned, stirring frequently to break up meat.
Stir the broth, salsa, sugar, beans and corn into the saucepan. Heat to a boil. Reduce the heat to low.
Cover and cook for 30 minutes. Stir the chili occasionally while cooking.
Cooking : Bearnaise Sauce II
Ingredients
1/4 cup butter
1 teaspoon minced onion
1 tablespoon white wine vinegar
2 egg yolks, beaten
2 tablespoons heavy cream
1 1/2 teaspoons lemon juice
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
1/4 teaspoon salt
1 pinch dry mustard
1 pinch cayenne pepper
Directions
Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.
Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.
1/4 cup butter
1 teaspoon minced onion
1 tablespoon white wine vinegar
2 egg yolks, beaten
2 tablespoons heavy cream
1 1/2 teaspoons lemon juice
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
1/4 teaspoon salt
1 pinch dry mustard
1 pinch cayenne pepper
Directions
Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.
Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.
Cooking : Angela's Potatoes
Ingredients
2 pounds potatoes, peeled and sliced
3 tablespoons water
1 pound processed cheese food
1/2 cup butter
1 (1 ounce) package dry Ranch-style dressing mix
1/4 cup milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
Place potatoes and water in baking dish and cover with aluminum foil. Bake in the preheated oven 1 hour.
In a medium saucepan over medium heat, melt together processed cheese food and butter. Stir in dry ranch-style dressing mix and milk.
Pour the processed cheese food mixture over potatoes. Return to oven, reseal and continue cooking 30 minutes, until potatoes are tender and processed cheese food mixture is bubbly.
2 pounds potatoes, peeled and sliced
3 tablespoons water
1 pound processed cheese food
1/2 cup butter
1 (1 ounce) package dry Ranch-style dressing mix
1/4 cup milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
Place potatoes and water in baking dish and cover with aluminum foil. Bake in the preheated oven 1 hour.
In a medium saucepan over medium heat, melt together processed cheese food and butter. Stir in dry ranch-style dressing mix and milk.
Pour the processed cheese food mixture over potatoes. Return to oven, reseal and continue cooking 30 minutes, until potatoes are tender and processed cheese food mixture is bubbly.
Cooking : Apple Pinwheels
Ingredients
1/3 cup water
1/3 cup butter
1 1/3 cups sugar, divided
2 (8 ounce) cans refrigerated crescent rolls
3 cups finely chopped peeled tart apples
1 teaspoon apple pie spice
Directions
In a saucepan, combine water, butter and 1 cup sugar; cook over medium heat until butter is melted and sugar is dissolved. Set aside.
Unroll crescent dough into one long rectangle; seal seams and perforations. Combine the apples, apple pie spice and remaining sugar; sprinkle over dough to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side. Cut into 1-in. rolls; place in a greased 15-in. x 10-in. x 1-in. baking pan.
Pour reserved syrup over rolls. Bake at 350 degrees F for 40-45 minutes or until golden brown. Serve warm.
1/3 cup water
1/3 cup butter
1 1/3 cups sugar, divided
2 (8 ounce) cans refrigerated crescent rolls
3 cups finely chopped peeled tart apples
1 teaspoon apple pie spice
Directions
In a saucepan, combine water, butter and 1 cup sugar; cook over medium heat until butter is melted and sugar is dissolved. Set aside.
Unroll crescent dough into one long rectangle; seal seams and perforations. Combine the apples, apple pie spice and remaining sugar; sprinkle over dough to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side. Cut into 1-in. rolls; place in a greased 15-in. x 10-in. x 1-in. baking pan.
Pour reserved syrup over rolls. Bake at 350 degrees F for 40-45 minutes or until golden brown. Serve warm.
Cooking : Apricot Raisin Cookies
Ingredients
1 cup dried apricots
1 teaspoon baking powder
1 teaspoon ground allspice
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup shortening
1 cup white sugar
1 teaspoon baking soda
1 tablespoon warm water
1 cup raisins
1 cup chopped pecans
Directions
Grind apricots in food processor or blender.
In small bowl, combine flour, baking powder, spices and salt.
In a large bowl, cream the shortening and sugar. Dissolve baking soda in warm water and add to creamed mixture, beating until smooth. Beat in the egg.
Slowly blend in the dry ingredients, mixing until well blended. Fold in the apricots, raisins and pecans. Cover and chill for one hour.
Preheat oven to 375 degrees F. Grease cookie sheets.
Drop dough by teaspoonfuls two inches apart. Bake for 18 to 20 minutes.
1 cup dried apricots
1 teaspoon baking powder
1 teaspoon ground allspice
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup shortening
1 cup white sugar
1 teaspoon baking soda
1 tablespoon warm water
1 cup raisins
1 cup chopped pecans
Directions
Grind apricots in food processor or blender.
In small bowl, combine flour, baking powder, spices and salt.
In a large bowl, cream the shortening and sugar. Dissolve baking soda in warm water and add to creamed mixture, beating until smooth. Beat in the egg.
Slowly blend in the dry ingredients, mixing until well blended. Fold in the apricots, raisins and pecans. Cover and chill for one hour.
Preheat oven to 375 degrees F. Grease cookie sheets.
Drop dough by teaspoonfuls two inches apart. Bake for 18 to 20 minutes.
Cooking : Aunt Anne's Sesame Cookies
Ingredients
1 cup butter
3/4 cup sugar
1 egg, room temperature
2 teaspoons anise extract
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk, or as needed
1 cup sesame seeds
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily.
Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much.
Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature.
1 cup butter
3/4 cup sugar
1 egg, room temperature
2 teaspoons anise extract
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk, or as needed
1 cup sesame seeds
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily.
Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much.
Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature.
Cooking : Balsamic Glazed Salmon
Ingredients
8 (3 ounce) fillets salmon (about 3/4-inch thick)
Freshly ground black pepper
3 tablespoons olive oil
4 1/2 teaspoons cornstarch
1 3/4 cups Swanson� Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
3 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon orange juice
1 teaspoon grated orange peel
Orange slices for garnish
Directions
Place the salmon in an 11x8-inch (2-quart) shallow baking dish. Sprinkle with black pepper and drizzle with oil. Bake at 350 degrees F for 15 minutes or until the fish flakes easily when tested with a fork.
Stir the cornstarch, broth, vinegar, brown sugar, orange juice and orange peel in a 2-quart saucepan over high heat to a boil. Cook and stir until the mixture boils and thickens.
Place the salmon on a serving platter and serve with the sauce. Garnish with the orange slices.
8 (3 ounce) fillets salmon (about 3/4-inch thick)
Freshly ground black pepper
3 tablespoons olive oil
4 1/2 teaspoons cornstarch
1 3/4 cups Swanson� Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
3 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon orange juice
1 teaspoon grated orange peel
Orange slices for garnish
Directions
Place the salmon in an 11x8-inch (2-quart) shallow baking dish. Sprinkle with black pepper and drizzle with oil. Bake at 350 degrees F for 15 minutes or until the fish flakes easily when tested with a fork.
Stir the cornstarch, broth, vinegar, brown sugar, orange juice and orange peel in a 2-quart saucepan over high heat to a boil. Cook and stir until the mixture boils and thickens.
Place the salmon on a serving platter and serve with the sauce. Garnish with the orange slices.
Cooking : Blue Cheese Burgers
Ingredients
3 pounds lean ground beef
4 ounces blue cheese, crumbled
1/2 cup minced fresh chives
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard
12 French rolls or hamburger buns
Directions
In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.
3 pounds lean ground beef
4 ounces blue cheese, crumbled
1/2 cup minced fresh chives
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard
12 French rolls or hamburger buns
Directions
In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.
Cooking : Beer Cheese Dip II
Ingredients
2 (8 ounce) packages cream cheese, softened
2 (8 ounce) packages shredded Cheddar cheese
1/2 teaspoon garlic powder
1/2 cup beer
1 (1 pound) loaf round bread
Directions
Place cream cheese, Cheddar cheese, garlic powder and beer in a large bowl. Using an electric mixer, blend until smooth.
Remove and reserve top of round bread. Hollow out the loaf, reserving removed bread pieces.
Spoon cream cheese mixture into the hollowed loaf. Replace bread top between servings. Use the reserved removed bread pieces for dipping.
2 (8 ounce) packages cream cheese, softened
2 (8 ounce) packages shredded Cheddar cheese
1/2 teaspoon garlic powder
1/2 cup beer
1 (1 pound) loaf round bread
Directions
Place cream cheese, Cheddar cheese, garlic powder and beer in a large bowl. Using an electric mixer, blend until smooth.
Remove and reserve top of round bread. Hollow out the loaf, reserving removed bread pieces.
Spoon cream cheese mixture into the hollowed loaf. Replace bread top between servings. Use the reserved removed bread pieces for dipping.
Cooking : Apple Glazed Pork Tenderloin
Ingredients
1 tablespoon olive oil
1 (1 1/4 pound) pork tenderloin
kosher salt and ground black pepper to taste
2 teaspoons chopped fresh parsley
1/2 sweet onion, diced
1 Gala apple, cut into chunks
1/2 cup Riesling wine
1 cup apple jelly
2 tablespoons balsamic vinegar
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
Bake the loin in the preheated oven until an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.
1 tablespoon olive oil
1 (1 1/4 pound) pork tenderloin
kosher salt and ground black pepper to taste
2 teaspoons chopped fresh parsley
1/2 sweet onion, diced
1 Gala apple, cut into chunks
1/2 cup Riesling wine
1 cup apple jelly
2 tablespoons balsamic vinegar
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
Bake the loin in the preheated oven until an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.
Cooking : Angel Chicken Pasta
Ingredients
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Cooking : Brussels Sprouts with Mushrooms
Ingredients
4 cups Brussels sprouts, trimmed and halved
1/2 pound whole mushrooms
5 tablespoons butter
1/2 cup chopped fresh parsley
salt and pepper to taste
fresh lemon juice
Directions
Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.
4 cups Brussels sprouts, trimmed and halved
1/2 pound whole mushrooms
5 tablespoons butter
1/2 cup chopped fresh parsley
salt and pepper to taste
fresh lemon juice
Directions
Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.
Cooking : Asparagus, Potato, and Onion Frittata
Ingredients
2 tablespoons olive oil
2 potatoes, shredded
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 pound asparagus, trimmed and cut into 2-inch pieces
1 cup diced ham
1 tablespoon milk
1/2 cup shredded mozzarella cheese
1/2 cup shredded white Cheddar cheese
1 tablespoon chopped fresh basil
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Heat the olive oil in a large skillet over medium heat; cook and stir the shredded potato and onion in the hot oil until the potatoes begin to brown, about 5 minutes.. Season with salt and pepper. Add the asparagus and ham and continue cooking until the asparagus is tender, another 5 to 7 minutes; transfer to the prepared baking dish. Whisk the eggs and milk together in a small bowl; pour evenly over the dish. Scatter the mozzarella and white Cheddar cheeses over the top of the potato mixture.
Bake in the preheated oven until set in the middle, 20 to 25 minutes. Garnish with the basil to serve.
2 tablespoons olive oil
2 potatoes, shredded
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 pound asparagus, trimmed and cut into 2-inch pieces
1 cup diced ham
1 tablespoon milk
1/2 cup shredded mozzarella cheese
1/2 cup shredded white Cheddar cheese
1 tablespoon chopped fresh basil
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Heat the olive oil in a large skillet over medium heat; cook and stir the shredded potato and onion in the hot oil until the potatoes begin to brown, about 5 minutes.. Season with salt and pepper. Add the asparagus and ham and continue cooking until the asparagus is tender, another 5 to 7 minutes; transfer to the prepared baking dish. Whisk the eggs and milk together in a small bowl; pour evenly over the dish. Scatter the mozzarella and white Cheddar cheeses over the top of the potato mixture.
Bake in the preheated oven until set in the middle, 20 to 25 minutes. Garnish with the basil to serve.
Cooking : Beer Cheese Philly Steak Casserole
Ingredients
1 tablespoon olive oil
2 green bell peppers, sliced
1 large onion, sliced thin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon olive oil
2 pounds rib-eye steak, sliced thin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
3/4 loaf Italian bread, cut into 1 inch cubes
5 tablespoons butter
1/4 cup flour
1 (12 fluid ounce) can or bottle beer
2 teaspoons hot pepper sauce
1 1/2 teaspoons ground black pepper
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
1 1/2 cups milk
1 cup shredded Monterey Jack cheese
1 cup shredded American cheese
8 ounces provolone cheese, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon olive oil in a skillet over medium-low heat; add the bell pepper and onion to the skillet; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until soft, about 20 minutes; set aside.
Pour 1 tablespoon olive oil into the skillet and raise the heat to medium; add the sliced steak to the hot oil until; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until no longer pink, about 5 minutes. Remove from heat immediately.
Arrange the bread cubes in the bottom of a 9x13 dish. Layer the steak on the bread and then layer the pepper and onion mixture atop the steak; set aside.
Melt the butter in a saucepan. Whisk in the flour to make a paste. Pour in the beer, whisking continually until there are no lumps. Stir in the 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, parsley, onion powder, 1/2 teaspoon salt, paprika, Worcestershire sauce, soy sauce, 1 1/2 teaspoons black pepper, parsley, 1 teaspoon garlic powder, onion powder, 1/2 teaspoon salt, paprika, Worcestershire sauce, and soy sauce; stir. As the mixture thickens, pour in the milk. Add the Monterey Jack cheese and American cheese; stir until the cheese is melted. Pour the mixture over the assembled ingredients in the 9x13 pan. Top with provolone cheese slices.
Bake in preheated oven until the provolone cheese melts, about 20 minutes.
1 tablespoon olive oil
2 green bell peppers, sliced
1 large onion, sliced thin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon olive oil
2 pounds rib-eye steak, sliced thin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
3/4 loaf Italian bread, cut into 1 inch cubes
5 tablespoons butter
1/4 cup flour
1 (12 fluid ounce) can or bottle beer
2 teaspoons hot pepper sauce
1 1/2 teaspoons ground black pepper
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
1 1/2 cups milk
1 cup shredded Monterey Jack cheese
1 cup shredded American cheese
8 ounces provolone cheese, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon olive oil in a skillet over medium-low heat; add the bell pepper and onion to the skillet; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until soft, about 20 minutes; set aside.
Pour 1 tablespoon olive oil into the skillet and raise the heat to medium; add the sliced steak to the hot oil until; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until no longer pink, about 5 minutes. Remove from heat immediately.
Arrange the bread cubes in the bottom of a 9x13 dish. Layer the steak on the bread and then layer the pepper and onion mixture atop the steak; set aside.
Melt the butter in a saucepan. Whisk in the flour to make a paste. Pour in the beer, whisking continually until there are no lumps. Stir in the 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, parsley, onion powder, 1/2 teaspoon salt, paprika, Worcestershire sauce, soy sauce, 1 1/2 teaspoons black pepper, parsley, 1 teaspoon garlic powder, onion powder, 1/2 teaspoon salt, paprika, Worcestershire sauce, and soy sauce; stir. As the mixture thickens, pour in the milk. Add the Monterey Jack cheese and American cheese; stir until the cheese is melted. Pour the mixture over the assembled ingredients in the 9x13 pan. Top with provolone cheese slices.
Bake in preheated oven until the provolone cheese melts, about 20 minutes.
Cooking : Apple and Pork Stew
Ingredients
2 tablespoons vegetable oil
1 pound boneless pork shoulder, cubed
1/4 cup all-purpose flour
2 tablespoons butter
1 red onion, diced
2 cloves garlic, minced
1 shallot, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound new potatoes, cut into 1/2 -inch cubes
2 cups dry red wine
2 (14 ounce) cans beef broth
1 large Granny Smith apple - peeled, cored and diced
Directions
Heat the oil in a Dutch oven over medium-high heat. Place the flour into a bowl. Add cubed pork and toss until coated. Shake off the excess flour and place pork in the hot oil. Cook until browned on each side, and then remove from the pan.
Reduce the heat to medium-low, and melt the butter in the pan. Add the onion, garlic and shallot; season with thyme, rosemary, basil, salt and pepper. Cook and stir until the onion is tender and translucent, about 5 minutes. Mix in the potatoes and cook for another 5 minutes.
Pour the wine and beef broth into the pot, and add the pork and apple. Cover and cook for about 45 minutes, until potatoes and apples are tender.
2 tablespoons vegetable oil
1 pound boneless pork shoulder, cubed
1/4 cup all-purpose flour
2 tablespoons butter
1 red onion, diced
2 cloves garlic, minced
1 shallot, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound new potatoes, cut into 1/2 -inch cubes
2 cups dry red wine
2 (14 ounce) cans beef broth
1 large Granny Smith apple - peeled, cored and diced
Directions
Heat the oil in a Dutch oven over medium-high heat. Place the flour into a bowl. Add cubed pork and toss until coated. Shake off the excess flour and place pork in the hot oil. Cook until browned on each side, and then remove from the pan.
Reduce the heat to medium-low, and melt the butter in the pan. Add the onion, garlic and shallot; season with thyme, rosemary, basil, salt and pepper. Cook and stir until the onion is tender and translucent, about 5 minutes. Mix in the potatoes and cook for another 5 minutes.
Pour the wine and beef broth into the pot, and add the pork and apple. Cover and cook for about 45 minutes, until potatoes and apples are tender.
Cooking : A Farewell to Basil Fettuccine
Ingredients
3/4 cup chopped fresh basil
1 1/2 cups all-purpose flour
1 teaspoon olive oil
2 tablespoons water
2 1/2 tablespoons all-purpose flour
Directions
Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
Allow pasta to dry for one hour prior to cooking.
Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.
3/4 cup chopped fresh basil
1 1/2 cups all-purpose flour
1 teaspoon olive oil
2 tablespoons water
2 1/2 tablespoons all-purpose flour
Directions
Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
Allow pasta to dry for one hour prior to cooking.
Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.
Cooking : BBQ Potatoes with Green Onions
Ingredients
6 large potatoes, peeled
4 green onions, finely chopped
2 tablespoons butter
salt and ground black pepper to taste
Directions
Preheat an outdoor grill for high heat.
Microwave potatoes on High 5 to 8 minutes, until tender but still firm. Cool slightly, and cube.
Place cubed potatoes on a large piece of foil. Top with green onions. Dot with butter, and season with salt and pepper. Tightly seal foil around the potatoes.
Cook on the prepared grill 20 to 30 minutes, until tender.
6 large potatoes, peeled
4 green onions, finely chopped
2 tablespoons butter
salt and ground black pepper to taste
Directions
Preheat an outdoor grill for high heat.
Microwave potatoes on High 5 to 8 minutes, until tender but still firm. Cool slightly, and cube.
Place cubed potatoes on a large piece of foil. Top with green onions. Dot with butter, and season with salt and pepper. Tightly seal foil around the potatoes.
Cook on the prepared grill 20 to 30 minutes, until tender.
Cooking : Apple Pie Waffles
Ingredients
1 3/4 cups whole wheat flour
1/2 cup wheat bran
1/2 teaspoon salt
1 teaspoon apple pie spice
3/4 cup water
1 teaspoon honey
2 teaspoons active dry yeast
2 medium apples, grated
3 tablespoons applesauce
1 cup skim milk
2 egg whites
Directions
In a medium bowl, stir together the flour, wheat bran, salt and apple pie spice. Set aside. In a separate bowl, stir together the water and honey. Sprinkle the yeast over the surface, and let stand for about 5 minutes to dissolve.
When the yeast has dissolved, stir in the apples, applesauce, milk and egg whites until well blended. Stir this mixture into the dry ingredients. Cover, and let rest for about 15 minutes.
Heat the waffle iron, and coat with cooking spray. Spoon the waffle batter onto the iron in the amount recommended by the manufacturer. Close the iron, and cook for about 7 minutes, or until the steam stops coming out and the waffle can be easily removed. Continue with remaining batter.
1 3/4 cups whole wheat flour
1/2 cup wheat bran
1/2 teaspoon salt
1 teaspoon apple pie spice
3/4 cup water
1 teaspoon honey
2 teaspoons active dry yeast
2 medium apples, grated
3 tablespoons applesauce
1 cup skim milk
2 egg whites
Directions
In a medium bowl, stir together the flour, wheat bran, salt and apple pie spice. Set aside. In a separate bowl, stir together the water and honey. Sprinkle the yeast over the surface, and let stand for about 5 minutes to dissolve.
When the yeast has dissolved, stir in the apples, applesauce, milk and egg whites until well blended. Stir this mixture into the dry ingredients. Cover, and let rest for about 15 minutes.
Heat the waffle iron, and coat with cooking spray. Spoon the waffle batter onto the iron in the amount recommended by the manufacturer. Close the iron, and cook for about 7 minutes, or until the steam stops coming out and the waffle can be easily removed. Continue with remaining batter.
Cooking : Avocado Dressing II
Ingredients
1 large ripe avocado, peeled and diced
1 (8 ounce) container sour cream
1 (1 ounce) package French onion soup mix
2 cloves garlic, minced
1 tablespoon curry powder
1 lemon, juiced
Directions
Place avocado, sour cream, onion soup mix, garlic, curry powder, and lemon juice into blender container. Blend on high speed until smooth. Pour into glass jar and chill.
1 large ripe avocado, peeled and diced
1 (8 ounce) container sour cream
1 (1 ounce) package French onion soup mix
2 cloves garlic, minced
1 tablespoon curry powder
1 lemon, juiced
Directions
Place avocado, sour cream, onion soup mix, garlic, curry powder, and lemon juice into blender container. Blend on high speed until smooth. Pour into glass jar and chill.
Cooking : Baked Creamed Corn II
Ingredients
1/2 cup butter
1 (8 ounce) package whipped cream cheese
1 cube chicken bouillon
1 (10 ounce) package frozen corn kernels, thawed
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
salt to taste
1/2 cup heavy cream
1/2 cup shredded mozzarella cheese
1/2 cup crushed buttery round crackers
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch casserole dish.
In a saucepan over medium heat, melt the butter and cream cheese, and dissolve the chicken bouillon. Mix in the corn. Season with pepper, nutmeg, and salt. Stir in the cream. Transfer the mixture to the prepared casserole dish. Sprinkle with cheese, and top with crackers.
Bake 20 minutes in the preheated oven, or until lightly browned.
1/2 cup butter
1 (8 ounce) package whipped cream cheese
1 cube chicken bouillon
1 (10 ounce) package frozen corn kernels, thawed
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
salt to taste
1/2 cup heavy cream
1/2 cup shredded mozzarella cheese
1/2 cup crushed buttery round crackers
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch casserole dish.
In a saucepan over medium heat, melt the butter and cream cheese, and dissolve the chicken bouillon. Mix in the corn. Season with pepper, nutmeg, and salt. Stir in the cream. Transfer the mixture to the prepared casserole dish. Sprinkle with cheese, and top with crackers.
Bake 20 minutes in the preheated oven, or until lightly browned.
Cooking : Apple Sheet Cake
Ingredients
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
APPLE FILLING:
3 pounds apples - peeled, cored and sliced
1 cup white sugar
1 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1/2 cup butter
2 1/2 cups confectioners' sugar
3 tablespoons milk
1/3 cup butter, softened
1/2 teaspoon vanilla extract
Directions
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine 3 cups flour, baking powder and salt. Cut in shortening to the consistency of coarse crumbs. Stir in 1 cup cold milk slowly until completely blended. Separate dough into two balls. Roll out one ball of dough to fit a 15 x 10 inch pan with some dough extending over the edge of the pan.
In a large bowl, combine sliced apples, sugar, cinnamon and 2 tablespoons flour. Place filling in an even layer over prepared crust. Thinly slice 1/2 cup butter and evenly distribute over the apples. Roll out the remaining dough and place over the apple filling. Seal edges and prick the top all over with a fork.
Bake in the preheated oven for 30 minutes. Cool 5 minutes before frosting.
To make the frosting: In a small bowl, combine confectioners' sugar, 3 tablespoons milk, 1/3 cup butter and vanilla extract. Beat until smooth and creamy.
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
APPLE FILLING:
3 pounds apples - peeled, cored and sliced
1 cup white sugar
1 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1/2 cup butter
2 1/2 cups confectioners' sugar
3 tablespoons milk
1/3 cup butter, softened
1/2 teaspoon vanilla extract
Directions
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine 3 cups flour, baking powder and salt. Cut in shortening to the consistency of coarse crumbs. Stir in 1 cup cold milk slowly until completely blended. Separate dough into two balls. Roll out one ball of dough to fit a 15 x 10 inch pan with some dough extending over the edge of the pan.
In a large bowl, combine sliced apples, sugar, cinnamon and 2 tablespoons flour. Place filling in an even layer over prepared crust. Thinly slice 1/2 cup butter and evenly distribute over the apples. Roll out the remaining dough and place over the apple filling. Seal edges and prick the top all over with a fork.
Bake in the preheated oven for 30 minutes. Cool 5 minutes before frosting.
To make the frosting: In a small bowl, combine confectioners' sugar, 3 tablespoons milk, 1/3 cup butter and vanilla extract. Beat until smooth and creamy.
Cooking : Agent Orange Habanero Pepper Paste
Ingredients
22 habanero peppers, seeded and minced
8 habanero peppers, with seeds, minced
2 cups water
1 carrots, chopped
1/2 cup onion, chopped
1/4 teaspoon ground cumin
1 tablespoon garlic, minced
Directions
Bring the habaneros and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 15 minutes. Remove from heat, and stir in carrots, onion, cumin and garlic. Carefully puree the vegetables in a blender until smooth, then return to the saucepan, and continue simmering 45 minutes to 1 hour until thickened to the consistency of oatmeal. When ready, refrigerate overnight before using.
22 habanero peppers, seeded and minced
8 habanero peppers, with seeds, minced
2 cups water
1 carrots, chopped
1/2 cup onion, chopped
1/4 teaspoon ground cumin
1 tablespoon garlic, minced
Directions
Bring the habaneros and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 15 minutes. Remove from heat, and stir in carrots, onion, cumin and garlic. Carefully puree the vegetables in a blender until smooth, then return to the saucepan, and continue simmering 45 minutes to 1 hour until thickened to the consistency of oatmeal. When ready, refrigerate overnight before using.
Cooking : Banana-Nut Chip Bread
Ingredients
1 1/2 cups mashed ripe banana
1 1/4 cups sugar
1/3 cup vegetable oil
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
3/4 cup quick-cooking oats
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup semisweet chocolate chips
3/4 cup chopped walnuts
Directions
In a mixing bowl, beat bananas, sugar, eggs, oil and vanilla. Combine the dry ingredients; stir into banana mixture. Fold in chocolate chips and nuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
1 1/2 cups mashed ripe banana
1 1/4 cups sugar
1/3 cup vegetable oil
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
3/4 cup quick-cooking oats
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup semisweet chocolate chips
3/4 cup chopped walnuts
Directions
In a mixing bowl, beat bananas, sugar, eggs, oil and vanilla. Combine the dry ingredients; stir into banana mixture. Fold in chocolate chips and nuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Cooking : Birthday Bones
Ingredients
2 cups whole wheat flour
1 tablespoon baking powder
1 cup unsalted natural peanut butter
1 cup skim milk
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Stir together the flour and baking powder; set aside.
In a medium bowl, mix together the peanut butter and milk. Stir in the flour mixture until well blended. Turn out dough onto a lightly floured surface and knead until smooth. Roll out to 1/4 inch thickness and cut into shapes using cookie cutters. Place 2 inches apart onto the prepared cookie sheets.
Bake for 20 minutes in the preheated oven, or until lightly brown. Remove from cookie sheets to cool on wire racks.
2 cups whole wheat flour
1 tablespoon baking powder
1 cup unsalted natural peanut butter
1 cup skim milk
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Stir together the flour and baking powder; set aside.
In a medium bowl, mix together the peanut butter and milk. Stir in the flour mixture until well blended. Turn out dough onto a lightly floured surface and knead until smooth. Roll out to 1/4 inch thickness and cut into shapes using cookie cutters. Place 2 inches apart onto the prepared cookie sheets.
Bake for 20 minutes in the preheated oven, or until lightly brown. Remove from cookie sheets to cool on wire racks.
Cooking : Blushing Pomegranate Chicken
Ingredients
2 pounds sweet potatoes, peeled and quartered
3 1/2 pounds bone-in chicken pieces
1 cup pomegranate juice
1/4 cup sherry vinegar
1/4 cup olive oil
1 tablespoon brown sugar
1 teaspoon ground ginger
4 cloves garlic, crushed
1 teaspoon salt
1/4 teaspoon black pepper
1 bunch green onions, sliced
1/4 cup pomegranate seeds
Directions
Arrange sweet potatoes and chicken pieces in a 9x13 inch baking dish. In a small bowl, mix together pomegranate juice, sherry vinegar, olive oil, brown sugar, ginger, garlic, and salt and pepper. Pour over chicken and sweet potatoes. Cover, and marinate for 1 to 2 hours, turning once.
Preheat oven to 350 degrees F (175 degrees C). Bake, uncovered, in preheated oven for 45 minutes, or until chicken and sweet potatoes are cooked through. Baste with cooking juices several times while cooking.
Sprinkle with green onion and pomegranate seeds before serving.
2 pounds sweet potatoes, peeled and quartered
3 1/2 pounds bone-in chicken pieces
1 cup pomegranate juice
1/4 cup sherry vinegar
1/4 cup olive oil
1 tablespoon brown sugar
1 teaspoon ground ginger
4 cloves garlic, crushed
1 teaspoon salt
1/4 teaspoon black pepper
1 bunch green onions, sliced
1/4 cup pomegranate seeds
Directions
Arrange sweet potatoes and chicken pieces in a 9x13 inch baking dish. In a small bowl, mix together pomegranate juice, sherry vinegar, olive oil, brown sugar, ginger, garlic, and salt and pepper. Pour over chicken and sweet potatoes. Cover, and marinate for 1 to 2 hours, turning once.
Preheat oven to 350 degrees F (175 degrees C). Bake, uncovered, in preheated oven for 45 minutes, or until chicken and sweet potatoes are cooked through. Baste with cooking juices several times while cooking.
Sprinkle with green onion and pomegranate seeds before serving.
Cooking : BBQ Cola Meatballs
Ingredients
1 1/2 pounds lean ground beef
1 1/4 cups dry bread crumbs
3 tablespoons grated onion
1 (1 ounce) package dry Ranch-style dressing mix
1 cup ketchup
2 tablespoons apple cider vinegar
3/4 cup cola-flavored carbonated beverage
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 teaspoon seasoning salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, mix together the ground beef, bread crumbs, egg, grated onion and Ranch dressing mix until well blended. Shape into 1 inch meatballs, and place on a 10x15 inch jellyroll pan, or any baking sheet with sides to catch the grease.
Bake for 30 minutes in the preheated oven, turning them over half way through. While the meatballs are roasting, mix together the ketchup, cider vinegar, cola, chopped onion and green pepper in a slow cooker. Season with seasoning salt, pepper, and Worcestershire sauce.
Remove meatballs from the baking sheet, and place into the sauce in the slow cooker. Cover and cook on Low for 3 hours, then remove the lid and cook for an additional 15 minutes before serving.
1 1/2 pounds lean ground beef
1 1/4 cups dry bread crumbs
3 tablespoons grated onion
1 (1 ounce) package dry Ranch-style dressing mix
1 cup ketchup
2 tablespoons apple cider vinegar
3/4 cup cola-flavored carbonated beverage
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 teaspoon seasoning salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, mix together the ground beef, bread crumbs, egg, grated onion and Ranch dressing mix until well blended. Shape into 1 inch meatballs, and place on a 10x15 inch jellyroll pan, or any baking sheet with sides to catch the grease.
Bake for 30 minutes in the preheated oven, turning them over half way through. While the meatballs are roasting, mix together the ketchup, cider vinegar, cola, chopped onion and green pepper in a slow cooker. Season with seasoning salt, pepper, and Worcestershire sauce.
Remove meatballs from the baking sheet, and place into the sauce in the slow cooker. Cover and cook on Low for 3 hours, then remove the lid and cook for an additional 15 minutes before serving.
Cooking : Baked Chicken
Ingredients
1 (3 pound) broiler-fryer chicken, cut up
1 tablespoon all-purpose flour
1/4 cup water
1/4 cup packed brown sugar
1/4 cup ketchup
2 tablespoons white vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 small onion, chopped
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. In a saucepan, whisk flour and water until smooth. Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
Stir in the remaining ingredients. Pour over chicken. Cover and refrigerate for 2-4 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 35-45 minutes or until chicken juices run clear.
1 (3 pound) broiler-fryer chicken, cut up
1 tablespoon all-purpose flour
1/4 cup water
1/4 cup packed brown sugar
1/4 cup ketchup
2 tablespoons white vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 small onion, chopped
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. In a saucepan, whisk flour and water until smooth. Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
Stir in the remaining ingredients. Pour over chicken. Cover and refrigerate for 2-4 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 35-45 minutes or until chicken juices run clear.
Cooking : Amy's Cheesy Green Bean Casserole
Ingredients
2 (15.5 ounce) cans French cut green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 cups shredded Cheddar cheese
1 tablespoon fresh minced garlic
1 tablespoon garlic and herb seasoning blend
salt and ground black pepper to taste
1 (6 ounce) can French fried onions
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
Mix the green beans with the mushroom soup, Cheddar cheese, garlic, and garlic and herb seasoning blend. Season to taste with salt and pepper. Spoon the bean mixture into the prepared baking dish.
Bake in preheated oven until bubbly, about 30 minutes. Remove from oven, and sprinkle the top with French fried onions. Return to oven, and bake until onions are golden brown, about 5 minutes more.
2 (15.5 ounce) cans French cut green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 cups shredded Cheddar cheese
1 tablespoon fresh minced garlic
1 tablespoon garlic and herb seasoning blend
salt and ground black pepper to taste
1 (6 ounce) can French fried onions
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
Mix the green beans with the mushroom soup, Cheddar cheese, garlic, and garlic and herb seasoning blend. Season to taste with salt and pepper. Spoon the bean mixture into the prepared baking dish.
Bake in preheated oven until bubbly, about 30 minutes. Remove from oven, and sprinkle the top with French fried onions. Return to oven, and bake until onions are golden brown, about 5 minutes more.
Cooking : Au Gratin Taters N Chops
Ingredients
1 (4.9 ounce) package au gratin potatoes
6 (3/4 inch thick) boneless pork loin chops
1 tablespoon vegetable oil
1/2 cup shredded Cheddar cheese
4 bacon strips, cooked and crumbled
Directions
Combine potatoes and sauce mix according to package directions. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish; set aside. In a large skillet, brown pork chops in oil; arrange over potatoes.
Bake, uncovered, at 375 degrees F for 20-25 minutes or until meat juices run clear and potatoes are tender. Sprinkle cheese and bacon over chops. Bake 2-3 minutes longer or until cheese is melted.
1 (4.9 ounce) package au gratin potatoes
6 (3/4 inch thick) boneless pork loin chops
1 tablespoon vegetable oil
1/2 cup shredded Cheddar cheese
4 bacon strips, cooked and crumbled
Directions
Combine potatoes and sauce mix according to package directions. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish; set aside. In a large skillet, brown pork chops in oil; arrange over potatoes.
Bake, uncovered, at 375 degrees F for 20-25 minutes or until meat juices run clear and potatoes are tender. Sprinkle cheese and bacon over chops. Bake 2-3 minutes longer or until cheese is melted.
Cooking : Best Ever Popcorn Balls
Ingredients
3/4 cup light corn syrup
1/4 cup margarine
2 teaspoons cold water
2 5/8 cups confectioners' sugar
1 cup marshmallows
5 quarts plain popped popcorn
Directions
In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.
3/4 cup light corn syrup
1/4 cup margarine
2 teaspoons cold water
2 5/8 cups confectioners' sugar
1 cup marshmallows
5 quarts plain popped popcorn
Directions
In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.
Cooking : Asian Ground Beef and Pepper Saute
Ingredients
1 cup dry jasmine rice
2 cups water
1 pound lean ground beef
1 tablespoon olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1/4 cup chopped fresh parsley
2 large cloves garlic, thinly sliced
2 tablespoons minced fresh ginger root
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup beef stock
1 tablespoon low-sodium soy sauce
1 teaspoon chile paste
1/2 teaspoon Worcestershire sauce
Directions
In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes.
In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside.
Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender.
Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.
1 cup dry jasmine rice
2 cups water
1 pound lean ground beef
1 tablespoon olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1/4 cup chopped fresh parsley
2 large cloves garlic, thinly sliced
2 tablespoons minced fresh ginger root
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup beef stock
1 tablespoon low-sodium soy sauce
1 teaspoon chile paste
1/2 teaspoon Worcestershire sauce
Directions
In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes.
In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside.
Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender.
Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.
Cooking : BREAKSTONE'S Triple Chocolate Bliss Cake
Ingredients
1 (18.25 ounce) package chocolate cake mix
1 cup BREAKSTONE'S Reduced Fat Sour Cream
1 pkg. (4 serving size) JELL-O Chocolate Instant Pudding
1/2 cup oil
1/2 cup water
3 cups thawed COOL WHIP Whipped Topping, divided
1 (8 ounce) package BAKER'S Semi-Sweet Chocolate
1 1/2 cups raspberries
Directions
Preheat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes scraping bowl occasionally. Pour into prepared pan.
Bake 50 minutes to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
Reserve 2 Tbsp. of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each min. Drizzle over cake. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.
1 (18.25 ounce) package chocolate cake mix
1 cup BREAKSTONE'S Reduced Fat Sour Cream
1 pkg. (4 serving size) JELL-O Chocolate Instant Pudding
1/2 cup oil
1/2 cup water
3 cups thawed COOL WHIP Whipped Topping, divided
1 (8 ounce) package BAKER'S Semi-Sweet Chocolate
1 1/2 cups raspberries
Directions
Preheat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes scraping bowl occasionally. Pour into prepared pan.
Bake 50 minutes to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
Reserve 2 Tbsp. of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each min. Drizzle over cake. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.
Cooking : Beef and Sausage Soup
Ingredients
1 tablespoon cooking oil
1 pound beef stew meat, cut into 1/2-inch cubes
1 pound bulk Italian sausage, shaped into balls
1 (28 ounce) can tomatoes with juice, chopped
3 1/2 cups water
1 cup chopped onion
1 teaspoon salt
1/2 teaspoon Italian seasoning
1 tablespoon Worcestershire sauce
2 cups peeled, cubed potatoes
1 cup sliced celery
Directions
In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Remove with a slotted spoon and set aside. Brown sausage on all sides. Drain fat. Return beef to Dutch oven and add remaining ingredients except potatoes and celery. Bring to a boil; reduce heat and simmer, covered, until beef is tender, about 1-1/2 hours. Add the potatoes and celery. Simmer, covered, until vegetables are tender, about 30 minutes.
1 tablespoon cooking oil
1 pound beef stew meat, cut into 1/2-inch cubes
1 pound bulk Italian sausage, shaped into balls
1 (28 ounce) can tomatoes with juice, chopped
3 1/2 cups water
1 cup chopped onion
1 teaspoon salt
1/2 teaspoon Italian seasoning
1 tablespoon Worcestershire sauce
2 cups peeled, cubed potatoes
1 cup sliced celery
Directions
In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Remove with a slotted spoon and set aside. Brown sausage on all sides. Drain fat. Return beef to Dutch oven and add remaining ingredients except potatoes and celery. Bring to a boil; reduce heat and simmer, covered, until beef is tender, about 1-1/2 hours. Add the potatoes and celery. Simmer, covered, until vegetables are tender, about 30 minutes.
Cooking : Almond Croissants
Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup cold butter
3/4 cup warm milk (110 to 115 degrees F)
3 egg yolks
1/2 cup almond paste
1 egg white
1/4 cup confectioners' sugar
1 egg white
1 tablespoon water
1/4 cup sliced almonds
Directions
In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add milk and egg yolks to yeast mixture; mix well. Stir into flour mixture; mix well. Do not knead. Cover and refrigerate overnight.
In a mixing bowl, beat filling ingredients until smooth. Punch dough down. Turn dough onto a lightly floured surface; divide in half. Roll each piece into a 12-in. circle; cut each circle into eight wedges. Spread filling over wedges; roll up from wide end. Place with point side down 3 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place for 1 hour (dough will not double).
Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350 degrees F for 15-20 minutes. Remove from pans to wire racks to cool.
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup cold butter
3/4 cup warm milk (110 to 115 degrees F)
3 egg yolks
1/2 cup almond paste
1 egg white
1/4 cup confectioners' sugar
1 egg white
1 tablespoon water
1/4 cup sliced almonds
Directions
In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add milk and egg yolks to yeast mixture; mix well. Stir into flour mixture; mix well. Do not knead. Cover and refrigerate overnight.
In a mixing bowl, beat filling ingredients until smooth. Punch dough down. Turn dough onto a lightly floured surface; divide in half. Roll each piece into a 12-in. circle; cut each circle into eight wedges. Spread filling over wedges; roll up from wide end. Place with point side down 3 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place for 1 hour (dough will not double).
Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350 degrees F for 15-20 minutes. Remove from pans to wire racks to cool.
Cooking : Benji's Pork Chops with Grapefruit Relish
Ingredients
4 cups water
2 cups orange juice
1/2 cup salt
1/2 cup light brown sugar
1 tablespoon garlic powder
1 tablespoon dried oregano
1 1/2 teaspoons ground thyme
4 boneless pork chops
2 grapefruits, juiced
1/4 cup brown sugar
1 tablespoon red pepper flakes
1 grapefruit, peeled and sectioned
salt and black pepper to taste
Directions
Whisk together the water, orange juice, 1/2 cup salt, light brown sugar, garlic powder, oregano, and thyme in a large glass or ceramic bowl. Submerge the pork chops in the brine. Cover the bowl with plastic wrap, and brine in the refrigerator for 1 hour.
Heat grapefruit juice, 1/4 cup brown sugar, and red pepper flakes in a saucepan. Cook and stir until sugar is dissolved and mixture comes to a boil; reduce heat and cook until syrupy, about 15 minutes. Remove 3 tablespoons of the mixture and set aside. Add half of the grapefruit sections to the syrup mixture and cook for 5 to 10 minutes.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Remove the pork chops from the brine and pat dry. Place the pork chops on a baking sheet lined with tin foil. Brush each side of the chops with the reserved grapefruit juice syrup. Season with salt and pepper. Broil for 7 to 10 minutes on each side and the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Place the remaining fresh grapefruit sections on the pork and drizzle relish over the top.
4 cups water
2 cups orange juice
1/2 cup salt
1/2 cup light brown sugar
1 tablespoon garlic powder
1 tablespoon dried oregano
1 1/2 teaspoons ground thyme
4 boneless pork chops
2 grapefruits, juiced
1/4 cup brown sugar
1 tablespoon red pepper flakes
1 grapefruit, peeled and sectioned
salt and black pepper to taste
Directions
Whisk together the water, orange juice, 1/2 cup salt, light brown sugar, garlic powder, oregano, and thyme in a large glass or ceramic bowl. Submerge the pork chops in the brine. Cover the bowl with plastic wrap, and brine in the refrigerator for 1 hour.
Heat grapefruit juice, 1/4 cup brown sugar, and red pepper flakes in a saucepan. Cook and stir until sugar is dissolved and mixture comes to a boil; reduce heat and cook until syrupy, about 15 minutes. Remove 3 tablespoons of the mixture and set aside. Add half of the grapefruit sections to the syrup mixture and cook for 5 to 10 minutes.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Remove the pork chops from the brine and pat dry. Place the pork chops on a baking sheet lined with tin foil. Brush each side of the chops with the reserved grapefruit juice syrup. Season with salt and pepper. Broil for 7 to 10 minutes on each side and the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Place the remaining fresh grapefruit sections on the pork and drizzle relish over the top.
Cooking : Almond-Stuffed Pears
Ingredients
6 medium pears, peeled, halved, and cored
1 1/2 cups water
1/3 cup white grape juice
1/2 cup finely chopped toasted almonds
2 tablespoons brown sugar
1/8 teaspoon almond extract
Directions
Place pears, cut side down, in an ungreased 13-in. x 9-in. x 2-in baking dish. Combine water and grape juice; pour over pears. Cover and bake at 350 degrees F for 35-45 minutes or until tender. Turn the pears over. Combine almonds, sugar and extract; mix well. Spoon into pear cavities. Bake, uncovered, for 5 minutes. Serve warm.
6 medium pears, peeled, halved, and cored
1 1/2 cups water
1/3 cup white grape juice
1/2 cup finely chopped toasted almonds
2 tablespoons brown sugar
1/8 teaspoon almond extract
Directions
Place pears, cut side down, in an ungreased 13-in. x 9-in. x 2-in baking dish. Combine water and grape juice; pour over pears. Cover and bake at 350 degrees F for 35-45 minutes or until tender. Turn the pears over. Combine almonds, sugar and extract; mix well. Spoon into pear cavities. Bake, uncovered, for 5 minutes. Serve warm.
Cooking : Almond Croissants
Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup cold butter
3/4 cup warm milk (110 to 115 degrees F)
3 egg yolks
1/2 cup almond paste
1 egg white
1/4 cup confectioners' sugar
1 egg white
1 tablespoon water
1/4 cup sliced almonds
Directions
In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add milk and egg yolks to yeast mixture; mix well. Stir into flour mixture; mix well. Do not knead. Cover and refrigerate overnight.
In a mixing bowl, beat filling ingredients until smooth. Punch dough down. Turn dough onto a lightly floured surface; divide in half. Roll each piece into a 12-in. circle; cut each circle into eight wedges. Spread filling over wedges; roll up from wide end. Place with point side down 3 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place for 1 hour (dough will not double).
Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350 degrees F for 15-20 minutes. Remove from pans to wire racks to cool.
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup cold butter
3/4 cup warm milk (110 to 115 degrees F)
3 egg yolks
1/2 cup almond paste
1 egg white
1/4 cup confectioners' sugar
1 egg white
1 tablespoon water
1/4 cup sliced almonds
Directions
In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add milk and egg yolks to yeast mixture; mix well. Stir into flour mixture; mix well. Do not knead. Cover and refrigerate overnight.
In a mixing bowl, beat filling ingredients until smooth. Punch dough down. Turn dough onto a lightly floured surface; divide in half. Roll each piece into a 12-in. circle; cut each circle into eight wedges. Spread filling over wedges; roll up from wide end. Place with point side down 3 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place for 1 hour (dough will not double).
Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350 degrees F for 15-20 minutes. Remove from pans to wire racks to cool.
Cooking : Brussels Sprouts with Green Peppers
Ingredients
1 pound fresh brussels sprouts, halved
1/4 cup chopped green pepper
1/4 cup sliced celery
1/4 cup chopped onion
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Place brussels sprouts in a saucepan with 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 7 minutes. Meanwhile, in a large nonstick skillet, saute the green pepper, celery and onion in butter for 2 minutes. Drain brussels sprouts and add to vegetable mixture. Sprinkle with salt and pepper. Cook and stir for 3-5 minutes or until sprouts are tender.
1 pound fresh brussels sprouts, halved
1/4 cup chopped green pepper
1/4 cup sliced celery
1/4 cup chopped onion
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Place brussels sprouts in a saucepan with 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 7 minutes. Meanwhile, in a large nonstick skillet, saute the green pepper, celery and onion in butter for 2 minutes. Drain brussels sprouts and add to vegetable mixture. Sprinkle with salt and pepper. Cook and stir for 3-5 minutes or until sprouts are tender.
Cooking : Beef Stroganoff II
Ingredients
1 pound sirloin steak, cut into bite size strips
1 onion, chopped
1 1/2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups fat free sour cream
1 (8 ounce) package egg noodles
Directions
Brown the beef strips in a large skillet over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper.
Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well.
Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles.
1 pound sirloin steak, cut into bite size strips
1 onion, chopped
1 1/2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups fat free sour cream
1 (8 ounce) package egg noodles
Directions
Brown the beef strips in a large skillet over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper.
Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well.
Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles.
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