Ingredients
1 pound beef for stew
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup
1 (10.5 ounce) can condensed French onion soup
Directions
Mix all in crockpot, cook on LOW all day. Serve over noodles.
Friday, September 9, 2011
Cooking : Best Beer Cheese Soup
Ingredients
5 slices bacon
2 tablespoons butter or margarine
1 onion, diced
1 carrot, diced
1 celery rib, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 bunch green onions, chopped
2 tablespoons flour
2 cups chicken broth
2 (12 fluid ounce) cans or bottles domestic beer
1 pound processed cheese food, cubed
1/2 pound sharp Cheddar cheese, grated
2 teaspoons garlic powder
Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; drain on plate lined with paper towels; crumble.
Melt the butter in a skillet over medium heat. Cook the onion, carrot, and celery in the butter until soft, 7 to 10 minutes. Add the bacon, basil, oregano, and green onions; cook and stir 2 minutes. Stir the flour into the mixture until completely dissolved. Pour in the chicken broth and beer; cook until heated through. Melt the processed cheese food and Cheddar cheese in the mixture in small batches. Season with garlic powder and stir.
5 slices bacon
2 tablespoons butter or margarine
1 onion, diced
1 carrot, diced
1 celery rib, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 bunch green onions, chopped
2 tablespoons flour
2 cups chicken broth
2 (12 fluid ounce) cans or bottles domestic beer
1 pound processed cheese food, cubed
1/2 pound sharp Cheddar cheese, grated
2 teaspoons garlic powder
Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; drain on plate lined with paper towels; crumble.
Melt the butter in a skillet over medium heat. Cook the onion, carrot, and celery in the butter until soft, 7 to 10 minutes. Add the bacon, basil, oregano, and green onions; cook and stir 2 minutes. Stir the flour into the mixture until completely dissolved. Pour in the chicken broth and beer; cook until heated through. Melt the processed cheese food and Cheddar cheese in the mixture in small batches. Season with garlic powder and stir.
Cooking : Beef, Bean and Barley Stew
Ingredients
1 pound cubed beef stew meat
1 small onion, chopped
1 pinch salt
1/4 teaspoon ground black pepper
3 cloves garlic, crushed
2 (14 ounce) cans beef broth
3 1/2 cups water
1 cup peeled and diced tomatoes with juice
1 potato, cubed
2 carrots, chopped
1/4 medium head cabbage, shredded
1/3 cup quick-cooking barley
1 (14.5 ounce) can great Northern beans, rinsed and drained
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon caraway seeds
Directions
Coat a large pot or Dutch oven with cooking spray. Place over medium heat and cook beef until brown. Stir in onion and cook until translucent. Drain fat. Stir in salt, pepper and garlic and cook 1 minute. Pour in beef broth, water and tomatoes. Stir in potato, carrots, cabbage, barley and beans. And season with oregano, basil, rosemary and caraway. Bring to a boil, then reduce heat and simmer 20 minutes.
1 pound cubed beef stew meat
1 small onion, chopped
1 pinch salt
1/4 teaspoon ground black pepper
3 cloves garlic, crushed
2 (14 ounce) cans beef broth
3 1/2 cups water
1 cup peeled and diced tomatoes with juice
1 potato, cubed
2 carrots, chopped
1/4 medium head cabbage, shredded
1/3 cup quick-cooking barley
1 (14.5 ounce) can great Northern beans, rinsed and drained
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon caraway seeds
Directions
Coat a large pot or Dutch oven with cooking spray. Place over medium heat and cook beef until brown. Stir in onion and cook until translucent. Drain fat. Stir in salt, pepper and garlic and cook 1 minute. Pour in beef broth, water and tomatoes. Stir in potato, carrots, cabbage, barley and beans. And season with oregano, basil, rosemary and caraway. Bring to a boil, then reduce heat and simmer 20 minutes.
Cooking : Beanie Weenie Quesadilla Rolls
Ingredients
1/4 cup condensed bean with bacon soup
1 (8 inch) flour tortilla
1 turkey hot dog
1/4 cup shredded Cheddar cheese
Directions
Pour soup into a small microwave safe bowl. Wrap tortilla and hot dog with a clean, lightly moist cloth. Place soup, tortilla, and hot dog in microwave and cook on high approximately 30 seconds, or until tortilla is hot and pliable and the soup is hot.
Place hot dog and soup in center of tortilla; sprinkle with cheese and roll. Microwave for an additional 10 seconds to fully melt the cheese.
1/4 cup condensed bean with bacon soup
1 (8 inch) flour tortilla
1 turkey hot dog
1/4 cup shredded Cheddar cheese
Directions
Pour soup into a small microwave safe bowl. Wrap tortilla and hot dog with a clean, lightly moist cloth. Place soup, tortilla, and hot dog in microwave and cook on high approximately 30 seconds, or until tortilla is hot and pliable and the soup is hot.
Place hot dog and soup in center of tortilla; sprinkle with cheese and roll. Microwave for an additional 10 seconds to fully melt the cheese.
Cooking : Black Bean Dip
Ingredients
1 (15 ounce) can black beans
1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip TM)
1/2 cup reduced fat sour cream
1 (4 ounce) can chopped green chile peppers
2 tablespoons chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 dash hot pepper sauce, or to taste
1 tablespoon olive oil
1 tablespoon salt
1/4 cup picante sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, mash the beans with a fork. Combine the salad dressing, sour cream, green chilies, cilantro, chili powder, garlic powder and hot pepper sauce. Blend well. Refrigerate for 30 minutes. Serve with the baked tortilla chips.
Spray the tortillas lightly with olive oil, and sprinkle lightly with salt. Bake until crisp and lightly browned.
1 (15 ounce) can black beans
1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip TM)
1/2 cup reduced fat sour cream
1 (4 ounce) can chopped green chile peppers
2 tablespoons chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 dash hot pepper sauce, or to taste
1 tablespoon olive oil
1 tablespoon salt
1/4 cup picante sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, mash the beans with a fork. Combine the salad dressing, sour cream, green chilies, cilantro, chili powder, garlic powder and hot pepper sauce. Blend well. Refrigerate for 30 minutes. Serve with the baked tortilla chips.
Spray the tortillas lightly with olive oil, and sprinkle lightly with salt. Bake until crisp and lightly browned.
Cooking : Amber's Sesame Chicken
Ingredients
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
2 tablespoons teriyaki sauce
2 tablespoons honey
Directions
In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.
Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.
Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
2 tablespoons teriyaki sauce
2 tablespoons honey
Directions
In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.
Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.
Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.
Cooking : Banana Oatmeal Cookie
Ingredients
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 cup shortening
1 cup white sugar
1 cup mashed bananas
1 3/4 cups quick cooking oats
1/2 cup chopped nuts
Directions
Preheat oven to 400 degrees F (200 degrees C).
Sift together the flour, baking soda, salt, nutmeg and cinnamon.
Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.
Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.
Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 cup shortening
1 cup white sugar
1 cup mashed bananas
1 3/4 cups quick cooking oats
1/2 cup chopped nuts
Directions
Preheat oven to 400 degrees F (200 degrees C).
Sift together the flour, baking soda, salt, nutmeg and cinnamon.
Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.
Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.
Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.
Cooking : Banana Muffins II
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1/3 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1/3 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Cooking : Apple Gouda Quesadillas
Ingredients
8 (8 inch) flour tortillas
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 green onions, chopped
2 red apples, cored and thinly sliced
2 cups shredded Gouda cheese
Directions
Preheat a grill for high heat.
Brush oil onto one side of a tortilla, and place on a plate oil side down. Spread about 1/2 tablespoon of mustard on the top side, and top with green onion, apple slices and about 1/2 cup of shredded cheese. Place a second tortilla on top, and brush the top with olive oil. Repeat with remaining ingredients, stacking the quesadillas on the plate.
Brush the grilling surface with oil, and place the quesadillas carefully on the grill. Grill for about 3 minutes, or until the bottom is crisp. Flip, and grill on the other side until crisp. Remove from the grill to serving plates and cut into quarters. Serve warm.
8 (8 inch) flour tortillas
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 green onions, chopped
2 red apples, cored and thinly sliced
2 cups shredded Gouda cheese
Directions
Preheat a grill for high heat.
Brush oil onto one side of a tortilla, and place on a plate oil side down. Spread about 1/2 tablespoon of mustard on the top side, and top with green onion, apple slices and about 1/2 cup of shredded cheese. Place a second tortilla on top, and brush the top with olive oil. Repeat with remaining ingredients, stacking the quesadillas on the plate.
Brush the grilling surface with oil, and place the quesadillas carefully on the grill. Grill for about 3 minutes, or until the bottom is crisp. Flip, and grill on the other side until crisp. Remove from the grill to serving plates and cut into quarters. Serve warm.
Cooking : Apple Bread II
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, room temperature
2 cups applesauce
3/4 teaspoon ground cinnamon
1/3 cup chopped dried apples
1 teaspoon cinnamon
1 teaspoon white sugar
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Sift the flour, baking soda, and salt together in a bowl. Beat the butter and brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the first egg, allowing it to blend into the butter mixture before adding the other. Blend the applesauce and 3/4 teaspoon cinnamon into the mixture. Pour the flour mixture into the butter mixture, mixing until just incorporated. Fold in the dried apple pieces; mixing just enough to evenly combine. Pour the batter into prepared pan. Stir 1 teaspoon cinnamon and the white sugar together in a small bowl; sprinkle over the batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan 10 to 15 minutes before removing to cool completely on a wire rack.
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, room temperature
2 cups applesauce
3/4 teaspoon ground cinnamon
1/3 cup chopped dried apples
1 teaspoon cinnamon
1 teaspoon white sugar
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Sift the flour, baking soda, and salt together in a bowl. Beat the butter and brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the first egg, allowing it to blend into the butter mixture before adding the other. Blend the applesauce and 3/4 teaspoon cinnamon into the mixture. Pour the flour mixture into the butter mixture, mixing until just incorporated. Fold in the dried apple pieces; mixing just enough to evenly combine. Pour the batter into prepared pan. Stir 1 teaspoon cinnamon and the white sugar together in a small bowl; sprinkle over the batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan 10 to 15 minutes before removing to cool completely on a wire rack.
Cooking : Butter Cookies V
Ingredients
2 cups butter, softened
1 1/2 cups white sugar
4 egg yolks
1 1/2 teaspoons vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon salt
Directions
In a large bowl, cream together the butter and sugar. Beat in the yolks one at a time, then stir in the vanilla. Combine the flour and salt; stir into the creamed mixture. Shape dough into logs about 2 inches in diameter. Wrap in waxed paper and refrigerate or freeze until firm.
Preheat oven to 350 degrees F (175 degrees C). Unwrap rolls. You can roll the logs in nuts or sprinkles before slicing. Slice into 3/8 inch wide slices. Place slices 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Do not brown. Remove to a wire rack to cool completely.
2 cups butter, softened
1 1/2 cups white sugar
4 egg yolks
1 1/2 teaspoons vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon salt
Directions
In a large bowl, cream together the butter and sugar. Beat in the yolks one at a time, then stir in the vanilla. Combine the flour and salt; stir into the creamed mixture. Shape dough into logs about 2 inches in diameter. Wrap in waxed paper and refrigerate or freeze until firm.
Preheat oven to 350 degrees F (175 degrees C). Unwrap rolls. You can roll the logs in nuts or sprinkles before slicing. Slice into 3/8 inch wide slices. Place slices 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Do not brown. Remove to a wire rack to cool completely.
Cooking : African-Style Oxtail Stew
Ingredients
1 cup chopped celery
1 teaspoon minced garlic
1 (6 ounce) can tomato paste
2 cubes beef bouillon
10 cups water
6 whole black peppercorns
2 bay leaves
1/4 cup canola oil
3 pounds beef oxtail, cut into pieces
1 large onion, chopped
salt and pepper to taste
1 (12 ounce) can kidney beans, drained
1/4 cup cornstarch dissolved in
1/2 cup water
Directions
Place celery, garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer.
Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail.
Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, recover, and continue to cook until the oxtail is tender, but not falling off of the bone, about 30 minutes.
Remove oxtail pieces and place into a serving dish. Add kidney beans to Dutch oven and return to a simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. Pour sauce over the oxtail.
1 cup chopped celery
1 teaspoon minced garlic
1 (6 ounce) can tomato paste
2 cubes beef bouillon
10 cups water
6 whole black peppercorns
2 bay leaves
1/4 cup canola oil
3 pounds beef oxtail, cut into pieces
1 large onion, chopped
salt and pepper to taste
1 (12 ounce) can kidney beans, drained
1/4 cup cornstarch dissolved in
1/2 cup water
Directions
Place celery, garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer.
Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail.
Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, recover, and continue to cook until the oxtail is tender, but not falling off of the bone, about 30 minutes.
Remove oxtail pieces and place into a serving dish. Add kidney beans to Dutch oven and return to a simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. Pour sauce over the oxtail.
Cooking : Asparagus-Stuffed Potatoes
Ingredients
4 medium baking potatoes
1 tablespoon milk
1/2 cup sour cream
1 teaspoon onion salt
1/8 teaspoon pepper
1 pound fresh asparagus, cut into 1-inch pieces and cooked
1 cup shredded Cheddar cheese
2 bacon strips, cooked and crumbled
Directions
Bake potatoes at 400 degrees F for about 1 hour or until done. Cut a thin slice off the top of each potato and discard. Carefully scoop out pulp while leaving shell intact. In a mixing bowl, mash pulp with milk, sour cream, onion salt and pepper until smooth. Fold in asparagus. Stuff shells; place in an ungreased shallow baking dish. Sprinkle with cheese and bacon. Return to the oven for 20-25 minutes or until heated through.
4 medium baking potatoes
1 tablespoon milk
1/2 cup sour cream
1 teaspoon onion salt
1/8 teaspoon pepper
1 pound fresh asparagus, cut into 1-inch pieces and cooked
1 cup shredded Cheddar cheese
2 bacon strips, cooked and crumbled
Directions
Bake potatoes at 400 degrees F for about 1 hour or until done. Cut a thin slice off the top of each potato and discard. Carefully scoop out pulp while leaving shell intact. In a mixing bowl, mash pulp with milk, sour cream, onion salt and pepper until smooth. Fold in asparagus. Stuff shells; place in an ungreased shallow baking dish. Sprinkle with cheese and bacon. Return to the oven for 20-25 minutes or until heated through.
Cooking : Angel's Yummy Bruschetta
Ingredients
1 French baguette
3 tomatoes, seeded and chopped
1 onion, minced
1 clove garlic, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
8 ounces mozzarella cheese
Directions
In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate.
Preheat oven to 375 degrees F (190 degrees C).
Cut the loaf of French bread into 12 slices on the diagonal. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 250 degrees F (120 degrees C).
Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella. Place the pan of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve immediately.
1 French baguette
3 tomatoes, seeded and chopped
1 onion, minced
1 clove garlic, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
8 ounces mozzarella cheese
Directions
In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate.
Preheat oven to 375 degrees F (190 degrees C).
Cut the loaf of French bread into 12 slices on the diagonal. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 250 degrees F (120 degrees C).
Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella. Place the pan of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve immediately.
Cooking : Broccoli Bean Bake
Ingredients
6 cups broccoli florets
1 small onion, chopped
2 garlic cloves, minced
3 tablespoons butter or margarine, divided
1 (15.5 ounce) can great northern beans, rinsed and drained
1 (4 ounce) jar diced pimientos, drained
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded Cheddar cheese
3 tablespoons dry bread crumbs
Directions
Place broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
Meanwhile, in a skillet, saute onion and garlic in 1 tablespoon butter. Spread in a greased 11-in. x 7-in. x 2-in. baking dish. Drain broccoli; place over onion mixture. Top with beans and pimientos. Sprinkle with oregano, salt, pepper, cheese and bread crumbs. Melt remaining butter; pour over the top.
Bake, uncovered, at 375 degrees for 20 minutes or until heated through.
6 cups broccoli florets
1 small onion, chopped
2 garlic cloves, minced
3 tablespoons butter or margarine, divided
1 (15.5 ounce) can great northern beans, rinsed and drained
1 (4 ounce) jar diced pimientos, drained
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded Cheddar cheese
3 tablespoons dry bread crumbs
Directions
Place broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
Meanwhile, in a skillet, saute onion and garlic in 1 tablespoon butter. Spread in a greased 11-in. x 7-in. x 2-in. baking dish. Drain broccoli; place over onion mixture. Top with beans and pimientos. Sprinkle with oregano, salt, pepper, cheese and bread crumbs. Melt remaining butter; pour over the top.
Bake, uncovered, at 375 degrees for 20 minutes or until heated through.
Cooking : Breakfast Sausage Cake
Ingredients
1 cup raisins
3 cups boiling water
1 pound ground pork sausage
1 1/2 cups white sugar
1 1/2 cups brown sugar
2 eggs, lightly beaten
3 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 cup cold coffee
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Place raisins in a bowl and cover with boiling water; set aside for 5 to 10 minutes. Drain well and dry raisins in cloth, set aside.
Place sausage in a large, deep skillet. Cook over medium-high heat until lightly brown. Drain, crumble into small pieces and set aside.
In a large bowl, combine sausage, white sugar and brown sugar; stir until mixture is well blended. Add eggs and beat well.
In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Fold raisins and walnuts into cake batter. Turn batter into well-greased and floured Bundt cake pan.
Bake in preheated oven for 75 to 90 minutes until done. Cool 15 minutes in pan before turning out onto serving platter.
1 cup raisins
3 cups boiling water
1 pound ground pork sausage
1 1/2 cups white sugar
1 1/2 cups brown sugar
2 eggs, lightly beaten
3 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 cup cold coffee
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Place raisins in a bowl and cover with boiling water; set aside for 5 to 10 minutes. Drain well and dry raisins in cloth, set aside.
Place sausage in a large, deep skillet. Cook over medium-high heat until lightly brown. Drain, crumble into small pieces and set aside.
In a large bowl, combine sausage, white sugar and brown sugar; stir until mixture is well blended. Add eggs and beat well.
In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Fold raisins and walnuts into cake batter. Turn batter into well-greased and floured Bundt cake pan.
Bake in preheated oven for 75 to 90 minutes until done. Cool 15 minutes in pan before turning out onto serving platter.
Cooking : Blooming Onion
Ingredients
1/2 cup mayonnaise
3/4 tablespoon ketchup
2 tablespoons cream-style horseradish sauce
1/4 teaspoon paprika
1/4 teaspoon salt
1 pinch ground black pepper
1 pinch cayenne pepper
1 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1 large onion
2 quarts vegetable oil for deep-frying
Directions
Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.
Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin. Remove the 1-inch diameter core from the middle of the onion. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier.
Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil.
Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).
Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain in a rack or paper towels. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.
1/2 cup mayonnaise
3/4 tablespoon ketchup
2 tablespoons cream-style horseradish sauce
1/4 teaspoon paprika
1/4 teaspoon salt
1 pinch ground black pepper
1 pinch cayenne pepper
1 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1 large onion
2 quarts vegetable oil for deep-frying
Directions
Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.
Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin. Remove the 1-inch diameter core from the middle of the onion. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier.
Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil.
Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).
Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain in a rack or paper towels. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.
Cooking : Apricot Kuchen
Ingredients
8 ounces dried apricot halves
3 cups cold water
2 cups sugar
4 cups all-purpose flour
1 cup butter
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup sugar
1 teaspoon salt
3 eggs, beaten
1 teaspoon ground cardamom
Ground cinnamon
Additional sugar
Directions
Place apricots and water in a bowl; soak overnight.
In a saucepan, combine apricots, soaking liquid, and sugar. Simmer until apricots are transparent. Cool; drain and set aside.
Place flour in a mixing bowl; cut in butter until mixture resembles coarse crumbs. Dissolve yeast in water; add to crumb mixture along with sugar, salt, eggs and cardamom. Beat until smooth (dough will be soft and sticky). Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
On a floured surface or pastry cloth, knead dough for 2 minutes. Divide into three portions; roll each in a 9-inch circle. Place each in a greased 9-inch round cake pan. Let rise until doubled, about 1 1/4 hours.
Preheat an oven to 350 degrees F (175 degrees C).
Place apricots on top of dough. Combine cinnamon and sugar; sprinkle over apricots. Bake in preheated oven for 25-30 minutes. Cool on wire racks.
8 ounces dried apricot halves
3 cups cold water
2 cups sugar
4 cups all-purpose flour
1 cup butter
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup sugar
1 teaspoon salt
3 eggs, beaten
1 teaspoon ground cardamom
Ground cinnamon
Additional sugar
Directions
Place apricots and water in a bowl; soak overnight.
In a saucepan, combine apricots, soaking liquid, and sugar. Simmer until apricots are transparent. Cool; drain and set aside.
Place flour in a mixing bowl; cut in butter until mixture resembles coarse crumbs. Dissolve yeast in water; add to crumb mixture along with sugar, salt, eggs and cardamom. Beat until smooth (dough will be soft and sticky). Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
On a floured surface or pastry cloth, knead dough for 2 minutes. Divide into three portions; roll each in a 9-inch circle. Place each in a greased 9-inch round cake pan. Let rise until doubled, about 1 1/4 hours.
Preheat an oven to 350 degrees F (175 degrees C).
Place apricots on top of dough. Combine cinnamon and sugar; sprinkle over apricots. Bake in preheated oven for 25-30 minutes. Cool on wire racks.
Cooking : BREAKSTONE'S Creamy Avocado Dip
Ingredients
2 medium fully ripe avocados, peeled, pitted
1 (16 ounce) container BREAKSTONE'S Reduced Fat Sour Cream
1/4 cup green onions, chopped
1 (1 ounce) package ranch dressing mix
1 tablespoon lime juice
1/2 teaspoon ground red pepper (cayenne)
Directions
Mash avocados with fork or potato masher until smooth.
Add remaining ingredients; mix until well blended. Cover. Refrigerate 1 hour or until chilled.
Serve with WHEAT THINS Snack Crackers, cut-up fresh vegetables or chips.
2 medium fully ripe avocados, peeled, pitted
1 (16 ounce) container BREAKSTONE'S Reduced Fat Sour Cream
1/4 cup green onions, chopped
1 (1 ounce) package ranch dressing mix
1 tablespoon lime juice
1/2 teaspoon ground red pepper (cayenne)
Directions
Mash avocados with fork or potato masher until smooth.
Add remaining ingredients; mix until well blended. Cover. Refrigerate 1 hour or until chilled.
Serve with WHEAT THINS Snack Crackers, cut-up fresh vegetables or chips.
Cooking : Beef Noodle Bake
Ingredients
1 1/2 pounds ground beef
1 small onion, chopped
2 (8 ounce) cans tomato sauce
1 cup sour cream
1 (3 ounce) package cream cheese, cubed and softened
1 teaspoon sugar
1/2 teaspoon garlic salt
7 cups uncooked wide egg noodles, cooked and drained
1 cup shredded Cheddar cheese
Directions
In a skillet, cook beef and onion until meat is no longer pink; drain. remove from the heat; stir in tomato sauce, sour cream, cream cheese, sugar and garlic salt; mix until blended. Place half of the noodles in a greased 13-in. x 9-in. x 2-in. baking dish; top with half of the beef mixture. Repeat layers. Cover and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted.
1 1/2 pounds ground beef
1 small onion, chopped
2 (8 ounce) cans tomato sauce
1 cup sour cream
1 (3 ounce) package cream cheese, cubed and softened
1 teaspoon sugar
1/2 teaspoon garlic salt
7 cups uncooked wide egg noodles, cooked and drained
1 cup shredded Cheddar cheese
Directions
In a skillet, cook beef and onion until meat is no longer pink; drain. remove from the heat; stir in tomato sauce, sour cream, cream cheese, sugar and garlic salt; mix until blended. Place half of the noodles in a greased 13-in. x 9-in. x 2-in. baking dish; top with half of the beef mixture. Repeat layers. Cover and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted.
Cooking : Bryan's Spicy Red Lentil Soup
Ingredients
1 teaspoon olive oil
1 1/2 cups chopped red onion
salt and pepper to taste
1 (28 ounce) can diced tomatoes
1 1/2 cups frozen chopped spinach
2 cups dry red lentils
2 cups water
2 teaspoons dried basil
1 1/2 teaspoons ground cardamom
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1/2 teaspoon curry powder
Directions
Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.
Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.
1 teaspoon olive oil
1 1/2 cups chopped red onion
salt and pepper to taste
1 (28 ounce) can diced tomatoes
1 1/2 cups frozen chopped spinach
2 cups dry red lentils
2 cups water
2 teaspoons dried basil
1 1/2 teaspoons ground cardamom
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1/2 teaspoon curry powder
Directions
Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.
Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.
Cooking : Apricot Oatmeal Muffins
Ingredients
2 1/2 cups all-purpose flour
1/2 cup packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup quick-cooking oats
1 cup chopped dried apricots
1/2 cup butter or margarine
3/4 cup boiling water
2 eggs, lightly beaten
2 teaspoons grated orange peel
Directions
In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange peel if desired. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.
2 1/2 cups all-purpose flour
1/2 cup packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup quick-cooking oats
1 cup chopped dried apricots
1/2 cup butter or margarine
3/4 cup boiling water
2 eggs, lightly beaten
2 teaspoons grated orange peel
Directions
In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange peel if desired. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.
Cooking : Butterscotch Brownie Pinwheels
Ingredients
1 cup semisweet chocolate chips
4 tablespoons butter (no substitutes), divided
1 (14 ounce) can sweetened condensed milk
1 cup all-purpose flour
1 teaspoon vanilla extract
confectioners' sugar
1 cup butterscotch chips
1/2 cup chopped walnuts
Directions
Greased 15-in. x 10-in. x 1-in. baking pan; line with waxed paper and spray the paper with nonstick cooking spray. Set aside. In a microwave or heavy saucepan, melt the chocolate chips and 2 tablespoons of butter; stir until smooth. Stir in milk, flour and vanilla; mix well. Spread into prepared pan. Bake at 325 degrees F for 8 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes. Turn onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up brownie in the towel, jelly-roll style, starting with a long side. Cool completely on a wire rack. Melt butterscotch chips and remaining butter. Unroll brownie; spread filling to within 1/2 in. of edges. Sprinkle with walnuts. Reroll; wrap in foil. Refrigerate for 2 hours or until firm. Unwrap and dust with confectioners' sugar. With a sharp thin knife, cut into 1/4-in. slice.
1 cup semisweet chocolate chips
4 tablespoons butter (no substitutes), divided
1 (14 ounce) can sweetened condensed milk
1 cup all-purpose flour
1 teaspoon vanilla extract
confectioners' sugar
1 cup butterscotch chips
1/2 cup chopped walnuts
Directions
Greased 15-in. x 10-in. x 1-in. baking pan; line with waxed paper and spray the paper with nonstick cooking spray. Set aside. In a microwave or heavy saucepan, melt the chocolate chips and 2 tablespoons of butter; stir until smooth. Stir in milk, flour and vanilla; mix well. Spread into prepared pan. Bake at 325 degrees F for 8 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes. Turn onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up brownie in the towel, jelly-roll style, starting with a long side. Cool completely on a wire rack. Melt butterscotch chips and remaining butter. Unroll brownie; spread filling to within 1/2 in. of edges. Sprinkle with walnuts. Reroll; wrap in foil. Refrigerate for 2 hours or until firm. Unwrap and dust with confectioners' sugar. With a sharp thin knife, cut into 1/4-in. slice.
Cooking : Apple Breakfast Popover
Ingredients
4 egg whites
1/2 cup fat-free milk
1/2 cup all-purpose flour
1 tablespoon butter or stick margarine, melted
1/8 teaspoon salt
1 1/2 cups finely chopped peeled apple
1/2 cup apple jelly
2 tablespoons water
1/8 teaspoon ground cinnamon
Directions
In a mixing bowl, beat the egg whites, milk, flour, butter and salt until smooth. Pour into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 400 degrees F for 20-25 minutes or until golden and puffed. Meanwhile, in a small saucepan, combine the apples, jelly, water and cinnamon. heat over low heat until jelly is melted and mixture is heated through. Cut popover into quarters; serve with apple topping.
4 egg whites
1/2 cup fat-free milk
1/2 cup all-purpose flour
1 tablespoon butter or stick margarine, melted
1/8 teaspoon salt
1 1/2 cups finely chopped peeled apple
1/2 cup apple jelly
2 tablespoons water
1/8 teaspoon ground cinnamon
Directions
In a mixing bowl, beat the egg whites, milk, flour, butter and salt until smooth. Pour into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 400 degrees F for 20-25 minutes or until golden and puffed. Meanwhile, in a small saucepan, combine the apples, jelly, water and cinnamon. heat over low heat until jelly is melted and mixture is heated through. Cut popover into quarters; serve with apple topping.
Cooking : Bacon-Cauliflower Tossed Salad
Ingredients
2 heads iceberg lettuce, coarsely shredded
1 head cauliflower, coarsely chopped
1 pound sliced bacon, cooked and crumbled
1 1/2 cups shredded Colby-Monterey Jack cheese
6 green onions, sliced
1 cup mayonnaise
1/3 cup sugar
1 tablespoon milk
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
In a large salad bowl, toss the lettuce, cauliflower, bacon, cheese and green onions. In a small bowl, whisk together the dressing ingredients. Serve with salad.
2 heads iceberg lettuce, coarsely shredded
1 head cauliflower, coarsely chopped
1 pound sliced bacon, cooked and crumbled
1 1/2 cups shredded Colby-Monterey Jack cheese
6 green onions, sliced
1 cup mayonnaise
1/3 cup sugar
1 tablespoon milk
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
In a large salad bowl, toss the lettuce, cauliflower, bacon, cheese and green onions. In a small bowl, whisk together the dressing ingredients. Serve with salad.
Cooking : Authentic and Easy Shrimp Curry
Ingredients
1/4 cup vegetable oil
1 large onion, chopped
10 fresh curry leaves (optional)
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
2/3 teaspoon salt
1/2 teaspoon ground turmeric
1 tomato, finely chopped
1 teaspoon ground red chile pepper
2 pounds medium shrimp - peeled and deveined
1/4 cup water
1 teaspoon garam masala
chopped fresh cilantro to taste
Directions
Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.
1/4 cup vegetable oil
1 large onion, chopped
10 fresh curry leaves (optional)
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
2/3 teaspoon salt
1/2 teaspoon ground turmeric
1 tomato, finely chopped
1 teaspoon ground red chile pepper
2 pounds medium shrimp - peeled and deveined
1/4 cup water
1 teaspoon garam masala
chopped fresh cilantro to taste
Directions
Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.
Cooking : Berry Almond Bars
Ingredients
1/2 cup butter
1 cup vanilla baking chips
1/2 cup white sugar
1 teaspoon almond extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup any flavor of berry jam
1 cup vanilla baking chips
1/4 cup sliced almonds
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x9 inch square baking pan. In a saucepan over medium heat, melt butter. Remove from heat and add 1 cup vanilla chips, but do not stir.
In a large bowl, beat eggs until foamy. Gradually mix in the sugar. Stir together the softened chips and butter, and blend into the egg mixture along with the almond extract. Combine the flour and salt; stir into the batter until just mixed. Spread half of the batter into the prepared pan.
Bake for 15 to 20 minutes in the preheated oven, or until golden brown. In a small saucepan, over low heat, warm the jam to make it more liquid. Spread the jam over the warm crust. Stir the remaining cup of vanilla chips into the batter, then drop the rest of the batter by teaspoonfuls over the jam. Sprinkle with almonds.
Bake for an additional 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool in pan on a wire rack before cutting into bars.
1/2 cup butter
1 cup vanilla baking chips
1/2 cup white sugar
1 teaspoon almond extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup any flavor of berry jam
1 cup vanilla baking chips
1/4 cup sliced almonds
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x9 inch square baking pan. In a saucepan over medium heat, melt butter. Remove from heat and add 1 cup vanilla chips, but do not stir.
In a large bowl, beat eggs until foamy. Gradually mix in the sugar. Stir together the softened chips and butter, and blend into the egg mixture along with the almond extract. Combine the flour and salt; stir into the batter until just mixed. Spread half of the batter into the prepared pan.
Bake for 15 to 20 minutes in the preheated oven, or until golden brown. In a small saucepan, over low heat, warm the jam to make it more liquid. Spread the jam over the warm crust. Stir the remaining cup of vanilla chips into the batter, then drop the rest of the batter by teaspoonfuls over the jam. Sprinkle with almonds.
Bake for an additional 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool in pan on a wire rack before cutting into bars.
Cooking : Bacon-Wrapped Venison
Ingredients
1 1/2 pounds venison tenderloin
2 tablespoons olive oil or vegetable oil, divided
1 clove garlic, minced
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 pound fresh mushrooms, sliced
4 bacon strips
1 tablespoon cornstarch
1 1/4 cups beef broth
2 tablespoons minced fresh parsley
Directions
Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside. Wrap bacon around tenderloin, securing the ends with toothpicks. Return to skillet. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160 degrees F, turning frequently. Remove and keep warm. In a small bowl, combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley and reserved mushrooms; cook and stir until heated through. Discard toothpicks from tenderloin; serve with mushroom sauce.
1 1/2 pounds venison tenderloin
2 tablespoons olive oil or vegetable oil, divided
1 clove garlic, minced
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 pound fresh mushrooms, sliced
4 bacon strips
1 tablespoon cornstarch
1 1/4 cups beef broth
2 tablespoons minced fresh parsley
Directions
Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside. Wrap bacon around tenderloin, securing the ends with toothpicks. Return to skillet. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160 degrees F, turning frequently. Remove and keep warm. In a small bowl, combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley and reserved mushrooms; cook and stir until heated through. Discard toothpicks from tenderloin; serve with mushroom sauce.
Cooking : Authentic Chile con Queso
Ingredients
2 tablespoons vegetable oil
1/2 onion, diced
1 tomato, diced
10 large roasted green chile peppers, seeded and chopped
1/2 cup shredded queso asadero (white Mexican cheese)
1/4 cup shredded Monterey Jack cheese
1/4 cup milk
salt to taste
Directions
Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.
2 tablespoons vegetable oil
1/2 onion, diced
1 tomato, diced
10 large roasted green chile peppers, seeded and chopped
1/2 cup shredded queso asadero (white Mexican cheese)
1/4 cup shredded Monterey Jack cheese
1/4 cup milk
salt to taste
Directions
Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.
Cooking : Brazilian Lemonade
Ingredients
1/2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water
ice
Directions
Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.
Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.
1/2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water
ice
Directions
Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.
Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.
Subscribe to:
Posts (Atom)