Ingredients
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
2 tablespoons butter or margarine
6 bacon strips, cooked and crumbled
Directions
In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado.
In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.
Friday, September 16, 2011
Cooking : Apple Cinnamon Cheesecake by EAGLE BRAND�
Ingredients
1/2 cup butter or margarine, softened
1/4 cup firmly packed light brown sugar
1 cup all-purpose flour
1/4 cup quick cooking oats
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND� Sweetened Condensed Milk (NOT evaporated milk)
3 large eggs
1/2 cup frozen apple juice concentrate, thawed
2 medium all-purpose apples, cored and sliced
Cinnamon Apple Glaze:
1 tablespoon butter
1/4 cup apple juice concentrate, thawed
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
Directions
Preheat oven to 300 degrees F. In small bowl, beat 1/2 cup butter and sugar until fluffy. Add flour, oats, walnuts and cinnamon; mix well. Press firmly on bottom and halfway up side of 9-inch springform pan. Bake 10 minutes.
Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth (do not overbeat). Add eggs and apple juice concentrate; mix well. Pour into prepared pan. Bake 45 minutes or until center springs back when lightly touched. Cool.
Cook apples in remaining 1 tablespoon butter until tender-crisp in large skillet. Arrange on top of cheesecake; drizzle with Cinnamon Apple Glaze. Chill. Store leftovers covered in refrigerator.
Apple Cinnamon Glaze: In small saucepan, combine apple juice concentrate, cornstarch and ground cinnamon; mix well. Over low heat, cook and stir until thickened. (Makes about 1/4 cup)
1/2 cup butter or margarine, softened
1/4 cup firmly packed light brown sugar
1 cup all-purpose flour
1/4 cup quick cooking oats
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND� Sweetened Condensed Milk (NOT evaporated milk)
3 large eggs
1/2 cup frozen apple juice concentrate, thawed
2 medium all-purpose apples, cored and sliced
Cinnamon Apple Glaze:
1 tablespoon butter
1/4 cup apple juice concentrate, thawed
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
Directions
Preheat oven to 300 degrees F. In small bowl, beat 1/2 cup butter and sugar until fluffy. Add flour, oats, walnuts and cinnamon; mix well. Press firmly on bottom and halfway up side of 9-inch springform pan. Bake 10 minutes.
Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth (do not overbeat). Add eggs and apple juice concentrate; mix well. Pour into prepared pan. Bake 45 minutes or until center springs back when lightly touched. Cool.
Cook apples in remaining 1 tablespoon butter until tender-crisp in large skillet. Arrange on top of cheesecake; drizzle with Cinnamon Apple Glaze. Chill. Store leftovers covered in refrigerator.
Apple Cinnamon Glaze: In small saucepan, combine apple juice concentrate, cornstarch and ground cinnamon; mix well. Over low heat, cook and stir until thickened. (Makes about 1/4 cup)
Cooking : Almond Glazed Onions
Ingredients
1 1/2 pounds small boiling onions, trimmed
2 tablespoons butter
6 tablespoons white sugar
2 tablespoons water
1/3 cup slivered almonds
Directions
Place onions in a large saucepan with enough water to cover by 1 inch. Bring to boil; cook until onions are tender, 20 to 25 minutes. Drain; slip off skins.
Melt butter and sugar in a deep skillet over medium heat. Stir in water and skinned onions. Cook, stirring, until onions begin to color, about 10 minutes.
Sprinkle the almonds into the skillet. Cook and stir until onions are golden and almonds are lightly toasted, 4 to 5 additional minutes.
1 1/2 pounds small boiling onions, trimmed
2 tablespoons butter
6 tablespoons white sugar
2 tablespoons water
1/3 cup slivered almonds
Directions
Place onions in a large saucepan with enough water to cover by 1 inch. Bring to boil; cook until onions are tender, 20 to 25 minutes. Drain; slip off skins.
Melt butter and sugar in a deep skillet over medium heat. Stir in water and skinned onions. Cook, stirring, until onions begin to color, about 10 minutes.
Sprinkle the almonds into the skillet. Cook and stir until onions are golden and almonds are lightly toasted, 4 to 5 additional minutes.
Cooking : Angel Biscuits II
Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons white sugar
3/4 cup shortening
Directions
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).
Bake in preheated oven for 10 to 12 minutes, or until browned.
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons white sugar
3/4 cup shortening
Directions
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).
Bake in preheated oven for 10 to 12 minutes, or until browned.
Cooking : Bramblett's Vegetable Stock
Ingredients
1 tablespoon olive oil
2 onions, cut into chunks
1 celeriac (celery root), chopped
1 cup potato peelings
1 cup chopped carrots
1 cup fresh mushrooms
1 cup butternut squash peelings and pulp
salt to taste
1 quart water
Directions
Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!
1 tablespoon olive oil
2 onions, cut into chunks
1 celeriac (celery root), chopped
1 cup potato peelings
1 cup chopped carrots
1 cup fresh mushrooms
1 cup butternut squash peelings and pulp
salt to taste
1 quart water
Directions
Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!
Cooking : Artichoke Bean Salad
Ingredients
1 (16 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (6.5 ounce) jar marinated artichoke hearts, undrained
1 1/2 cups chopped red onion
1/2 cup chopped green pepper
1/2 cup Italian salad dressing
Directions
In a large bowl, toss all ingredients. Cover and refrigerate until serving.
1 (16 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (6.5 ounce) jar marinated artichoke hearts, undrained
1 1/2 cups chopped red onion
1/2 cup chopped green pepper
1/2 cup Italian salad dressing
Directions
In a large bowl, toss all ingredients. Cover and refrigerate until serving.
Cooking : Baked Onion Dip I
Ingredients
2 cups sweet onion, peeled and chopped
2 cups mayonnaise
2 cups Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Prepare a 2 quart baking dish with cooking spray.
In a large mixing bowl, combine the mayonnaise, onions and cheese. Pour the mixture into the baking dish and bake for approximately 45 minutes, until the top is slightly brown. Serve hot with buttery, round crackers.
2 cups sweet onion, peeled and chopped
2 cups mayonnaise
2 cups Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Prepare a 2 quart baking dish with cooking spray.
In a large mixing bowl, combine the mayonnaise, onions and cheese. Pour the mixture into the baking dish and bake for approximately 45 minutes, until the top is slightly brown. Serve hot with buttery, round crackers.
Cooking : Bacon Olive Wraps
Ingredients
10 slices white bread, crusts trimmed
1 (16 ounce) jar processed cheese sauce
1 (5 ounce) jar pitted green olives, chopped
1 pound sliced bacon, cut in half
Directions
Preheat the broiler
Cut bread into thirds. Spread each third with processed cheese sauce. Sprinkle with olives. Roll thirds jelly-roll fashion. Wrap each with half a strip of bacon, securing with toothpicks. Arrange wrapped bread rolls in a single layer on a large baking sheet.
Broil, checking frequently, until bacon is evenly browned and has reached desired crispness, about 5 minutes.
10 slices white bread, crusts trimmed
1 (16 ounce) jar processed cheese sauce
1 (5 ounce) jar pitted green olives, chopped
1 pound sliced bacon, cut in half
Directions
Preheat the broiler
Cut bread into thirds. Spread each third with processed cheese sauce. Sprinkle with olives. Roll thirds jelly-roll fashion. Wrap each with half a strip of bacon, securing with toothpicks. Arrange wrapped bread rolls in a single layer on a large baking sheet.
Broil, checking frequently, until bacon is evenly browned and has reached desired crispness, about 5 minutes.
Cooking : Asparagus Crab Omelets
Ingredients
1 (1.25 ounce) envelope hollandaise sauce
2 tablespoons milk
salt, pepper and garlic powder to taste
1 1/2 teaspoons vegetable oil
2 cups shredded Cheddar cheese, divided
2 cups cut fresh asparagus, cooked, divided
2 cups flaked imitation crabmeat, coarsely chopped, divided
minced chives
Directions
Prepare hollandaise sauce according to package directions; set aside and keep warm.
In a bowl, beat eggs, milk, salt, pepper and garlic powder. Heat oil in a 10-in. skillet over medium-low; add half of the egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with 1/2 cup cheese, 1 cup asparagus, 1 cup crab and another 1/2 cup cheese. Fold omelet in half. Cover for 1-2 minutes or until the cheese is melted. Repeat for second omelet. Serve with hollandaise sauce. Garnish with chives.
1 (1.25 ounce) envelope hollandaise sauce
2 tablespoons milk
salt, pepper and garlic powder to taste
1 1/2 teaspoons vegetable oil
2 cups shredded Cheddar cheese, divided
2 cups cut fresh asparagus, cooked, divided
2 cups flaked imitation crabmeat, coarsely chopped, divided
minced chives
Directions
Prepare hollandaise sauce according to package directions; set aside and keep warm.
In a bowl, beat eggs, milk, salt, pepper and garlic powder. Heat oil in a 10-in. skillet over medium-low; add half of the egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with 1/2 cup cheese, 1 cup asparagus, 1 cup crab and another 1/2 cup cheese. Fold omelet in half. Cover for 1-2 minutes or until the cheese is melted. Repeat for second omelet. Serve with hollandaise sauce. Garnish with chives.
Cooking : Aniseed Yeast Roll
Ingredients
5 1/4 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 teaspoons salt
2 (.25 ounce) packages active dry yeast
4 teaspoons aniseed, divided
3/4 cup water
1/2 cup butter, cubed
6 eggs
Directions
In a large mixing bowl, combine 2 cups flour, brown sugar, salt, yeast and 3 teaspoons aniseed. In a saucepan, heat water and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add five eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until nearly doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide into 22 pieces. Shape each into a ball. Place 2 in. apart on grease baking sheets. Cover and let rise until nearly doubled, about 30 minutes. Beat remaining egg; brush over dough. Sprinkle with remaining aniseed. Bake at 350 degrees F for 20-22 minutes or until golden brown. Remove from pans to wire racks.
5 1/4 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 teaspoons salt
2 (.25 ounce) packages active dry yeast
4 teaspoons aniseed, divided
3/4 cup water
1/2 cup butter, cubed
6 eggs
Directions
In a large mixing bowl, combine 2 cups flour, brown sugar, salt, yeast and 3 teaspoons aniseed. In a saucepan, heat water and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add five eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until nearly doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide into 22 pieces. Shape each into a ball. Place 2 in. apart on grease baking sheets. Cover and let rise until nearly doubled, about 30 minutes. Beat remaining egg; brush over dough. Sprinkle with remaining aniseed. Bake at 350 degrees F for 20-22 minutes or until golden brown. Remove from pans to wire racks.
Cooking : Asiago Toasted Cheese Puffs
Ingredients
1 cup grated Asiago cheese
1 teaspoon pressed garlic
1/3 cup mayonnaise
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 pinch salt
1 pinch ground black pepper
1 French baguette, thinly sliced
Directions
Preheat the broiler.
In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.
On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for 3 minutes, or until the cheese is melted and lightly browned. Serve immediately.
1 cup grated Asiago cheese
1 teaspoon pressed garlic
1/3 cup mayonnaise
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 pinch salt
1 pinch ground black pepper
1 French baguette, thinly sliced
Directions
Preheat the broiler.
In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.
On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for 3 minutes, or until the cheese is melted and lightly browned. Serve immediately.
Cooking : Baked Zucchini Squares
Ingredients
1 cup biscuit/baking mix
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 cup vegetable oil
1 small onion, chopped
3 medium zucchini, thinly sliced
Directions
In a bowl, combine the biscuit mix, Parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined. Stir in zucchini. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 30-35 minutes or until golden brown and set. Cut into squares.
1 cup biscuit/baking mix
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 cup vegetable oil
1 small onion, chopped
3 medium zucchini, thinly sliced
Directions
In a bowl, combine the biscuit mix, Parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined. Stir in zucchini. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 30-35 minutes or until golden brown and set. Cut into squares.
Cooking : Avocado and Lobster Salad
Ingredients
2 tablespoons butter
1 1/2 cups cooked lobster meat, diced
1 teaspoon seafood seasoning
1 tomato, diced
1/2 avocado, diced
2 cups chopped iceberg lettuce
1/4 cup crumbled feta
Directions
Melt butter in a skillet over medium heat, add lobster, and gently reheat until hot. Season with seafood seasoning, then transfer to a serving dish. Toss with tomato, avocado, and lettuce. Sprinkle with crumbled feta cheese.
2 tablespoons butter
1 1/2 cups cooked lobster meat, diced
1 teaspoon seafood seasoning
1 tomato, diced
1/2 avocado, diced
2 cups chopped iceberg lettuce
1/4 cup crumbled feta
Directions
Melt butter in a skillet over medium heat, add lobster, and gently reheat until hot. Season with seafood seasoning, then transfer to a serving dish. Toss with tomato, avocado, and lettuce. Sprinkle with crumbled feta cheese.
Cooking : Broth Pesto with Pasta, Peas, and Chicken
Ingredients
4 cups reduced-sodium vegetable broth
1 (8 ounce) package seashell pasta
1 tablespoon butter
2 tablespoons chopped spring onions
1 (12 ounce) package Quorn™ Chicken-Style Recipe Tenders
1 cup sweet peas
3 tablespoons pesto sauce, or more to taste
Directions
Place the vegetable broth into a saucepan, and bring to a boil. Stir in the pasta, and boil over medium-low heat until tender, about 8 minutes. Drain pasta, and reserve broth.
Heat the butter in a skillet over medium heat, and stir in half the spring onions; cook and stir until the onions begin to soften, 2 to 3 minutes, then add the vegetarian chicken-style pieces. Cook until vegetarian pieces are browned, about 3 minutes per side, then stir in remaining onion and green peas. Pour 1/2 cup of reserved vegetable broth into the skillet. Bring the mixture to a boil, cook for 1 to 2 minutes to cook the peas, and stir in the pasta and pesto sauce. Mix in an additional 1/2 cup of broth to form a creamy sauce.
4 cups reduced-sodium vegetable broth
1 (8 ounce) package seashell pasta
1 tablespoon butter
2 tablespoons chopped spring onions
1 (12 ounce) package Quorn™ Chicken-Style Recipe Tenders
1 cup sweet peas
3 tablespoons pesto sauce, or more to taste
Directions
Place the vegetable broth into a saucepan, and bring to a boil. Stir in the pasta, and boil over medium-low heat until tender, about 8 minutes. Drain pasta, and reserve broth.
Heat the butter in a skillet over medium heat, and stir in half the spring onions; cook and stir until the onions begin to soften, 2 to 3 minutes, then add the vegetarian chicken-style pieces. Cook until vegetarian pieces are browned, about 3 minutes per side, then stir in remaining onion and green peas. Pour 1/2 cup of reserved vegetable broth into the skillet. Bring the mixture to a boil, cook for 1 to 2 minutes to cook the peas, and stir in the pasta and pesto sauce. Mix in an additional 1/2 cup of broth to form a creamy sauce.
Cooking : Banana Split Shakes
Ingredients
1/2 cup milk
1 small ripe banana, cut into chunks
10 maraschino cherries
1 tablespoon baking cocoa
1/2 teaspoon coconut extract
3 cups vanilla ice cream, softened
Directions
Place the first five ingredients in a blender; cover and process until smooth. Add ice cream; cover and process until blended. Pour into chilled glasses. Serve immediately.
1/2 cup milk
1 small ripe banana, cut into chunks
10 maraschino cherries
1 tablespoon baking cocoa
1/2 teaspoon coconut extract
3 cups vanilla ice cream, softened
Directions
Place the first five ingredients in a blender; cover and process until smooth. Add ice cream; cover and process until blended. Pour into chilled glasses. Serve immediately.
Cooking : Beef Taco Bake
Ingredients
1 pound ground beef
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or 25% Less Sodium)
1 cup Pace� Chunky Salsa or Pace� Picante Sauce
1/2 cup milk
6 (6 inch) corn tortillas, cut into 1-inch pieces
1 cup shredded Cheddar cheese
Directions
Cook beef in medium skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat.
Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover.
Bake at 400 degrees F for 30 minutes or until hot. Sprinkle with remaining cheese.
1 pound ground beef
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or 25% Less Sodium)
1 cup Pace� Chunky Salsa or Pace� Picante Sauce
1/2 cup milk
6 (6 inch) corn tortillas, cut into 1-inch pieces
1 cup shredded Cheddar cheese
Directions
Cook beef in medium skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat.
Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover.
Bake at 400 degrees F for 30 minutes or until hot. Sprinkle with remaining cheese.
Cooking : Bewitching Chili
Ingredients
1 1/2 pounds ground beef
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 medium onion, chopped
1 garlic clove, minced
1 (32 fluid ounce) bottle tomato juice
1 (15.5 ounce) can hot chili beans, undrained
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.5 ounce) can condensed beef broth, undiluted
1 (6 ounce) can tomato paste
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
Sour cream
Directions
In a Dutch oven, cook beef, peppers, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomato juice, beans, tomatoes, broth, tomato paste and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve in Cauldron Bread Bowls (recipe below) if desired. Garnish with sour cream.
1 1/2 pounds ground beef
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 medium onion, chopped
1 garlic clove, minced
1 (32 fluid ounce) bottle tomato juice
1 (15.5 ounce) can hot chili beans, undrained
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.5 ounce) can condensed beef broth, undiluted
1 (6 ounce) can tomato paste
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
Sour cream
Directions
In a Dutch oven, cook beef, peppers, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomato juice, beans, tomatoes, broth, tomato paste and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve in Cauldron Bread Bowls (recipe below) if desired. Garnish with sour cream.
Cooking : Banana Loaf Cake I
Ingredients
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
3 very ripe bananas
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9 inch loaf pan
Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean.
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
3 very ripe bananas
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9 inch loaf pan
Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean.
Cooking : Apple Mincemeat Crumble
Ingredients
4 cups thinly sliced apples
1 1/2 cups prepared mincemeat pie filling
2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup Brazil nuts, chopped
1/3 cup packed brown sugar
1/3 cup quick cooking oats
1/3 cup butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 9x9 inch pan.
Mix together the apples, mincemeat and lemon juice. Place in prepared pan.
In a medium bowl, stir together the flour, nuts, sugar and oats; cut in butter until crumbly. Sprinkle evenly over apple mixture.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until apples are tender.
4 cups thinly sliced apples
1 1/2 cups prepared mincemeat pie filling
2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup Brazil nuts, chopped
1/3 cup packed brown sugar
1/3 cup quick cooking oats
1/3 cup butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 9x9 inch pan.
Mix together the apples, mincemeat and lemon juice. Place in prepared pan.
In a medium bowl, stir together the flour, nuts, sugar and oats; cut in butter until crumbly. Sprinkle evenly over apple mixture.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until apples are tender.
Cooking : Apple Kielbasa Coins
Ingredients
1 1/2 pounds fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1/4 cup apple juice
1/4 cup apple jelly
2 tablespoons maple syrup
Directions
In a large skillet, bring sausage and apple juice to a boil. Cover and cook for 5 minutes. Uncover and cook 5 minutes longer. Drain. Add jelly and syrup; cook and stir until jelly is melted and sausage is coated.
1 1/2 pounds fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1/4 cup apple juice
1/4 cup apple jelly
2 tablespoons maple syrup
Directions
In a large skillet, bring sausage and apple juice to a boil. Cover and cook for 5 minutes. Uncover and cook 5 minutes longer. Drain. Add jelly and syrup; cook and stir until jelly is melted and sausage is coated.
Cooking : Bacon Roll Ups II
Ingredients
1 (1 pound) loaf white bread, crusts trimmed
1 (8 ounce) package cream cheese, softened
1 pound sliced bacon, cut in half
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut each slice of white bread in half horizontally. Spread with cream cheese. Tightly roll each piece of bread with half a piece of bacon. The bacon should be on the outside of the bread. Secure with toothpicks.
Arrange roll ups in a single layer on a medium baking dish. Bake in the preheated oven 30 minutes, or until bacon is no longer pink and bread is lightly browned. Serve warm.
1 (1 pound) loaf white bread, crusts trimmed
1 (8 ounce) package cream cheese, softened
1 pound sliced bacon, cut in half
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut each slice of white bread in half horizontally. Spread with cream cheese. Tightly roll each piece of bread with half a piece of bacon. The bacon should be on the outside of the bread. Secure with toothpicks.
Arrange roll ups in a single layer on a medium baking dish. Bake in the preheated oven 30 minutes, or until bacon is no longer pink and bread is lightly browned. Serve warm.
Cooking : Bow Tie Lemon Chicken
Ingredients
4 2/3 cups uncooked bow tie pasta
12 ounces boneless, skinless chicken breasts, cut in 1-inch strips
1/2 teaspoon salt-free lemon-pepper seasoning
2 garlic cloves, minced
1 tablespoon canola oil
1 cup chicken broth
1 cup frozen peas, thawed
2/3 cup shredded carrots
1/4 cup cubed reduced-fat cream cheese
2 teaspoons lemon juice
1/2 teaspoon salt
1/3 cup shredded Parmesan cheese
Directions
Cook pasta according to package directions. Meanwhile, sprinkle chicken with lemon-pepper. In a large nonstick skillet, stir-fry chicken and garlic in oil until chicken juices run clear. Remove and keep warm. Add broth, peas, carrots, cream cheese and lemon juice to the skillet; cook and stir until cheese is melted. Drain pasta. Add pasta, chicken and salt to vegetable mixture; heat through. Sprinkle with Parmesan cheese.
4 2/3 cups uncooked bow tie pasta
12 ounces boneless, skinless chicken breasts, cut in 1-inch strips
1/2 teaspoon salt-free lemon-pepper seasoning
2 garlic cloves, minced
1 tablespoon canola oil
1 cup chicken broth
1 cup frozen peas, thawed
2/3 cup shredded carrots
1/4 cup cubed reduced-fat cream cheese
2 teaspoons lemon juice
1/2 teaspoon salt
1/3 cup shredded Parmesan cheese
Directions
Cook pasta according to package directions. Meanwhile, sprinkle chicken with lemon-pepper. In a large nonstick skillet, stir-fry chicken and garlic in oil until chicken juices run clear. Remove and keep warm. Add broth, peas, carrots, cream cheese and lemon juice to the skillet; cook and stir until cheese is melted. Drain pasta. Add pasta, chicken and salt to vegetable mixture; heat through. Sprinkle with Parmesan cheese.
Cooking : Brisket With Gravy
Ingredients
1 (4 pound) fresh beef brisket*
1/2 teaspoon pepper
1 large onion, thinly sliced, separated into rings
1 (12 ounce) can beer or nonalcoholic beer
1/2 cup chili sauce
3 tablespoons brown sugar
2 garlic cloves, minced
2 tablespoons cornstarch
1/4 cup cold water
Directions
Place beef in a roasting pan. Sprinkle with pepper and top with onion. Combine the beer, chili sauce, brown sugar and garlic; stir until sugar is dissolved. Pour over meat. Cover and bake at 325 degrees F for 3-1/2 hours. Uncover; bake 15-30 minutes longer or until onions are lightly browned and meat is tender. Remove meat and onions to a serving platter and keep warm.
Pour drippings and loosened browned bits into a saucepan. Skim fat. Combine cornstarch and water until smooth. Gradually stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat thinly across the grain. Serve with gravy.
1 (4 pound) fresh beef brisket*
1/2 teaspoon pepper
1 large onion, thinly sliced, separated into rings
1 (12 ounce) can beer or nonalcoholic beer
1/2 cup chili sauce
3 tablespoons brown sugar
2 garlic cloves, minced
2 tablespoons cornstarch
1/4 cup cold water
Directions
Place beef in a roasting pan. Sprinkle with pepper and top with onion. Combine the beer, chili sauce, brown sugar and garlic; stir until sugar is dissolved. Pour over meat. Cover and bake at 325 degrees F for 3-1/2 hours. Uncover; bake 15-30 minutes longer or until onions are lightly browned and meat is tender. Remove meat and onions to a serving platter and keep warm.
Pour drippings and loosened browned bits into a saucepan. Skim fat. Combine cornstarch and water until smooth. Gradually stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat thinly across the grain. Serve with gravy.
Cooking : Apple Crisp IV
Ingredients
2 cups all-purpose flour
2 cups rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups packed brown sugar
1 1/2 cups butter
2 quarts peeled, cored and sliced apples
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.
Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish.
Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender.
2 cups all-purpose flour
2 cups rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups packed brown sugar
1 1/2 cups butter
2 quarts peeled, cored and sliced apples
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.
Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish.
Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender.
Cooking : Black Pepper Cookies
Ingredients
2 cups packed light brown sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground black pepper
1 cup finely chopped walnuts
2 1/2 cups raisins
2 tablespoons chopped candied citron
1/3 cup confectioners' sugar for decoration
Directions
Beat eggs with brown sugar. Stir in flour with baking soda, salt, spices and pepper. Add nuts, raisins and citron and stir to coat. Pour the egg-sugar mixture into flour mixture and stir to make a stiff dough. Chill.
Using rounded teaspoonful of dough roll into balls with floured hands. Put on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sprinkle with confectioners' sugar.
2 cups packed light brown sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground black pepper
1 cup finely chopped walnuts
2 1/2 cups raisins
2 tablespoons chopped candied citron
1/3 cup confectioners' sugar for decoration
Directions
Beat eggs with brown sugar. Stir in flour with baking soda, salt, spices and pepper. Add nuts, raisins and citron and stir to coat. Pour the egg-sugar mixture into flour mixture and stir to make a stiff dough. Chill.
Using rounded teaspoonful of dough roll into balls with floured hands. Put on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sprinkle with confectioners' sugar.
Cooking : Baked Spaghetti I
Ingredients
12 ounces spaghetti
1 cup chopped onions
1 cup chopped green bell peppers
1 pound lean ground beef
1 (16 ounce) can diced tomatoes
1 (4.5 ounce) can mushrooms, drained
1 teaspoon dried oregano
2 cups shredded mild Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.
In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.
12 ounces spaghetti
1 cup chopped onions
1 cup chopped green bell peppers
1 pound lean ground beef
1 (16 ounce) can diced tomatoes
1 (4.5 ounce) can mushrooms, drained
1 teaspoon dried oregano
2 cups shredded mild Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.
In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.
Cooking : Black Bean Rice Burgers
Ingredients
1 (15 ounce) can black beans, rinsed and drained
1 cup cooked brown rice
1 small onion, finely chopped
1 egg, lightly beaten
6 tablespoons salsa, divided
1/4 cup reduced-fat sour cream
4 lettuce leaves
4 slices reduced-fat Cheddar cheese
4 hamburger buns, split
Directions
In a large bowl, mash beans with a fork. Add the rice, onion, egg and 2 tablespoons salsa; mix well. Drop by 1/2 cupfuls into a large nonstick skillet coated with nonstick cooking spray. Flatten to 1/2-in. thickness. Cook over medium heat for 4-5 minutes on each side or until firm and browned.
In a small bowl, combine sour cream and remaining salsa. Place a lettuce leaf, burger, sour cream mixture and slice of cheese on bun.
1 (15 ounce) can black beans, rinsed and drained
1 cup cooked brown rice
1 small onion, finely chopped
1 egg, lightly beaten
6 tablespoons salsa, divided
1/4 cup reduced-fat sour cream
4 lettuce leaves
4 slices reduced-fat Cheddar cheese
4 hamburger buns, split
Directions
In a large bowl, mash beans with a fork. Add the rice, onion, egg and 2 tablespoons salsa; mix well. Drop by 1/2 cupfuls into a large nonstick skillet coated with nonstick cooking spray. Flatten to 1/2-in. thickness. Cook over medium heat for 4-5 minutes on each side or until firm and browned.
In a small bowl, combine sour cream and remaining salsa. Place a lettuce leaf, burger, sour cream mixture and slice of cheese on bun.
Cooking : Apples by the Fire
Ingredients
1 Granny Smith apple, cored
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
Directions
Fill the core of the apple with the brown sugar and cinnamon. Wrap the apple in a large piece of heavy foil, twisting the extra foil into a tail for a handle. Place the apple in the coals of a campfire or barbeque and let cook 5 to 10 minutes, until softened. Remove and unwrap, being careful of the hot sugar.
1 Granny Smith apple, cored
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
Directions
Fill the core of the apple with the brown sugar and cinnamon. Wrap the apple in a large piece of heavy foil, twisting the extra foil into a tail for a handle. Place the apple in the coals of a campfire or barbeque and let cook 5 to 10 minutes, until softened. Remove and unwrap, being careful of the hot sugar.
Cooking : Bittersweet Banana Pudding
Ingredients
1 (16 ounce) package silken tofu
2 cups semi-sweet chocolate chips
2 ripe bananas
2 tablespoons raspberry vinegar
Directions
Blend tofu and bananas in a blender.
Melt chocolate in a double boiler.
Pour the chocolate into the blender, blend well. Add the vinegar to the blender. Mix until all of the ingredients are combined. Pour mixture into a shallow dish. Refrigerate for three hours.
1 (16 ounce) package silken tofu
2 cups semi-sweet chocolate chips
2 ripe bananas
2 tablespoons raspberry vinegar
Directions
Blend tofu and bananas in a blender.
Melt chocolate in a double boiler.
Pour the chocolate into the blender, blend well. Add the vinegar to the blender. Mix until all of the ingredients are combined. Pour mixture into a shallow dish. Refrigerate for three hours.
Cooking : Ambrosia Salad
Ingredients
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can pineapple chunks, drained
1 cup miniature marshmallows
1 cup flaked coconut
1 cup sour cream
Directions
In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can pineapple chunks, drained
1 cup miniature marshmallows
1 cup flaked coconut
1 cup sour cream
Directions
In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.
Cooking : Banana Cake IX
Ingredients
2 1/4 cups sifted cake flour
1 1/4 cups white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1 teaspoon vanilla extract
3 bananas, mashed
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Make a well in the center and add shortening, eggs, vanilla and bananas. Beat 2 minutes at medium speed with electric mixer. Pour batter into prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
2 1/4 cups sifted cake flour
1 1/4 cups white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1 teaspoon vanilla extract
3 bananas, mashed
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Make a well in the center and add shortening, eggs, vanilla and bananas. Beat 2 minutes at medium speed with electric mixer. Pour batter into prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Cooking : ANZAC Biscuits with Almonds
Ingredients
2 cups quick cooking oats
1 3/4 cups all-purpose flour
1/2 cup sliced almonds
1 cup white sugar
1 cup melted butter
1 teaspoon baking soda
2 tablespoons golden syrup
2 tablespoons boiling water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir together the rolled oats, flour, almonds and sugar. In a small saucepan over medium heat, melt butter. When butter has melted, remove from heat and stir in baking soda, golden syrup and boiling water. Stir the warm mixture into the dry ingredients and mix well. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet and flatten slightly.
Bake in the preheated oven 15 to 18 minutes, until golden. Remove from baking sheets to cool on wire racks.
2 cups quick cooking oats
1 3/4 cups all-purpose flour
1/2 cup sliced almonds
1 cup white sugar
1 cup melted butter
1 teaspoon baking soda
2 tablespoons golden syrup
2 tablespoons boiling water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir together the rolled oats, flour, almonds and sugar. In a small saucepan over medium heat, melt butter. When butter has melted, remove from heat and stir in baking soda, golden syrup and boiling water. Stir the warm mixture into the dry ingredients and mix well. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet and flatten slightly.
Bake in the preheated oven 15 to 18 minutes, until golden. Remove from baking sheets to cool on wire racks.
Cooking : Anise Cutout Cookies
Ingredients
2 cups shortening
1 cup sugar
2 teaspoons anise seed
6 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup apple juice
1/2 cup sugar
1 teaspoon ground cinnamon
Directions
In a mixing bowl, cream shortening and sugar until fluffy; add eggs and aniseed. Combine flour, baking powder and salt; add to the creamed mixture. Add apple juice and mix well.
On a floured surface, knead until well blended, about 4-5 minutes. Roll dough to 1/2-in. thickness; cut into 2-in. shapes. Place on greased baking sheets.
Bake at 375 degrees F for 12-16 minutes or until lightly browned. Combine sugar and cinnamon; roll cookies in the mixture while still warm. Cool on wire racks.
2 cups shortening
1 cup sugar
2 teaspoons anise seed
6 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup apple juice
1/2 cup sugar
1 teaspoon ground cinnamon
Directions
In a mixing bowl, cream shortening and sugar until fluffy; add eggs and aniseed. Combine flour, baking powder and salt; add to the creamed mixture. Add apple juice and mix well.
On a floured surface, knead until well blended, about 4-5 minutes. Roll dough to 1/2-in. thickness; cut into 2-in. shapes. Place on greased baking sheets.
Bake at 375 degrees F for 12-16 minutes or until lightly browned. Combine sugar and cinnamon; roll cookies in the mixture while still warm. Cool on wire racks.
Cooking : Apple Dumplings
Ingredients
3 (12 ounce) cans refrigerated buttermilk biscuits
15 medium apples - peeled, cored and halved
2 cups sugar
2 cups water
1 cup butter or margarine, melted
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
Directions
Flatten biscuits with hand. Wrap each biscuit around an apple half; place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes. Combine sugar, water, butter and vanilla; pour about 1-2/3 cups into each pan. Sprinkle cinnamon over dumplings. Bake, uncovered, at 350 degrees F for 35-40 minutes or until golden brown and apples are tender. Serve immediately.
3 (12 ounce) cans refrigerated buttermilk biscuits
15 medium apples - peeled, cored and halved
2 cups sugar
2 cups water
1 cup butter or margarine, melted
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
Directions
Flatten biscuits with hand. Wrap each biscuit around an apple half; place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes. Combine sugar, water, butter and vanilla; pour about 1-2/3 cups into each pan. Sprinkle cinnamon over dumplings. Bake, uncovered, at 350 degrees F for 35-40 minutes or until golden brown and apples are tender. Serve immediately.
Cooking : Baked BBQ Fried Chicken
Ingredients
3 pounds skinless, boneless chicken breast halves - cut into strips
1 cup water
1/2 cup milk
2 tablespoons salt
2 tablespoons black pepper
6 cups all-purpose flour
1/4 cup salt
5 teaspoons black pepper
2 tablespoons minced garlic
2 tablespoons dry mesquite flavored seasoning mix
4 cups oil for frying, or as needed
1 teaspoon butter
1 (12 ounce) bottle barbecue sauce
Directions
In a large bowl, whisk together the eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper with a fork until smooth. In another large bowl, stir together the flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning.
Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C). Use a fork to pick up one chicken strip at a time, and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again. Place coated strips into the hot oil to fry. Do not over crowd, just cook in batches. Once chicken is browned on one side, flip over, and brown on the other side.
Preheat the oven to 300 degrees F (150 degrees C). Butter one 12x20 inch glass baking dish, or two 9x13 inch baking dishes. Pour enough barbeque sauce into the dish to coat the bottom. Arrange fried chicken strips in rows in the prepared dish. Pour remaining sauce over the top.
Bake for 10 to 15 minutes in the preheated oven, until the sauce is caramelized onto the chicken.
3 pounds skinless, boneless chicken breast halves - cut into strips
1 cup water
1/2 cup milk
2 tablespoons salt
2 tablespoons black pepper
6 cups all-purpose flour
1/4 cup salt
5 teaspoons black pepper
2 tablespoons minced garlic
2 tablespoons dry mesquite flavored seasoning mix
4 cups oil for frying, or as needed
1 teaspoon butter
1 (12 ounce) bottle barbecue sauce
Directions
In a large bowl, whisk together the eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper with a fork until smooth. In another large bowl, stir together the flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning.
Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C). Use a fork to pick up one chicken strip at a time, and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again. Place coated strips into the hot oil to fry. Do not over crowd, just cook in batches. Once chicken is browned on one side, flip over, and brown on the other side.
Preheat the oven to 300 degrees F (150 degrees C). Butter one 12x20 inch glass baking dish, or two 9x13 inch baking dishes. Pour enough barbeque sauce into the dish to coat the bottom. Arrange fried chicken strips in rows in the prepared dish. Pour remaining sauce over the top.
Bake for 10 to 15 minutes in the preheated oven, until the sauce is caramelized onto the chicken.
Cooking : Baked Chicken-Fried Steak with Mushroom Gravy
Ingredients
1 cup all-purpose flour
6 (4 ounce) cube steaks
1 cup peanut or vegetable oil, for frying
1 pinch seasoned salt, or to taste
1 pinch garlic powder, or to taste
1 pinch black pepper, or to taste
2/3 cup finely diced onion
1 (10.75 ounce) can condensed cream of chicken soup
2 (4.5 ounce) cans sliced mushrooms with juice
1/2 (10.75 ounce) can water, or as needed
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish. Place flour in a shallow dish. Dredge steaks in the flour to coat evenly.
Heat peanut oil in a skillet over medium heat, and cook the steaks for about 5 to 8 minutes per side, until golden brown.
Place 3 fried cube steaks in the bottom of the prepared baking dish. Sprinkle the steaks lightly with seasoned salt, garlic powder, and pepper, and scatter 1/3 cup of diced onions over the steaks. Layer the remaining 3 steaks on top, repeat the seasoning, and sprinkle with the rest of the onion.
Pour the condensed soup in a bowl, and drain the juice from the canned mushrooms into the empty soup can. Pour in enough water to fill the can, and whisk the liquid and mushrooms into the soup. Pour the soup mixture over the layered steaks.
Cover and bake for 30 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 30 to 45 minutes, until the onions are tender and the gravy is thick and bubbling.
1 cup all-purpose flour
6 (4 ounce) cube steaks
1 cup peanut or vegetable oil, for frying
1 pinch seasoned salt, or to taste
1 pinch garlic powder, or to taste
1 pinch black pepper, or to taste
2/3 cup finely diced onion
1 (10.75 ounce) can condensed cream of chicken soup
2 (4.5 ounce) cans sliced mushrooms with juice
1/2 (10.75 ounce) can water, or as needed
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish. Place flour in a shallow dish. Dredge steaks in the flour to coat evenly.
Heat peanut oil in a skillet over medium heat, and cook the steaks for about 5 to 8 minutes per side, until golden brown.
Place 3 fried cube steaks in the bottom of the prepared baking dish. Sprinkle the steaks lightly with seasoned salt, garlic powder, and pepper, and scatter 1/3 cup of diced onions over the steaks. Layer the remaining 3 steaks on top, repeat the seasoning, and sprinkle with the rest of the onion.
Pour the condensed soup in a bowl, and drain the juice from the canned mushrooms into the empty soup can. Pour in enough water to fill the can, and whisk the liquid and mushrooms into the soup. Pour the soup mixture over the layered steaks.
Cover and bake for 30 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 30 to 45 minutes, until the onions are tender and the gravy is thick and bubbling.
Cooking : Bar-B-Q Baked Beans
Ingredients
1 (15 ounce) can kidney beans, drained (optional)
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can lima beans, drained
1 (16 ounce) can great Northern beans, drained
1 (12 ounce) bottle chili sauce
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons molasses
3 slices bacon, cut in half
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a medium baking dish, mix kidney beans, pinto beans, lima beans, great northern beans, chili sauce, brown sugar, Dijon mustard, Worcestershire sauce and molasses. Top with bacon.
Bake 1 hour in the preheated oven, until thick and bubbly.
1 (15 ounce) can kidney beans, drained (optional)
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can lima beans, drained
1 (16 ounce) can great Northern beans, drained
1 (12 ounce) bottle chili sauce
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons molasses
3 slices bacon, cut in half
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a medium baking dish, mix kidney beans, pinto beans, lima beans, great northern beans, chili sauce, brown sugar, Dijon mustard, Worcestershire sauce and molasses. Top with bacon.
Bake 1 hour in the preheated oven, until thick and bubbly.
Cooking : Blackberry Jam Cake III
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup buttermilk
3 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 tablespoon ground cloves
1 cup seedless blackberry jam
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (9 inch) pans. Mix together the flour, baking soda, cinnamon, allspice and cloves. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk. Stir in the blackberry jam. Pour batter into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
1 cup butter, softened
1 cup white sugar
1 cup buttermilk
3 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 tablespoon ground cloves
1 cup seedless blackberry jam
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (9 inch) pans. Mix together the flour, baking soda, cinnamon, allspice and cloves. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk. Stir in the blackberry jam. Pour batter into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
Cooking : Alfredo Potatoes
Ingredients
2 large baking potatoes
1 cup prepared Alfredo sauce
1 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon dried thyme
1 cup shredded Cheddar cheese, divided
1/2 cup shredded mozzarella cheese
Directions
Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 6 minutes or until tender. Allow potatoes to cool slightly.
Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar cheese and mozzarella cheese. Cut potatoes in half lengthwise. Scoop out the pulp and add to the sauce mixture; mix well. Spoon into potato shells. Sprinkle with remaining cheddar cheese. Microwave on high for 1 minute or until cheese is melted.
2 large baking potatoes
1 cup prepared Alfredo sauce
1 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon dried thyme
1 cup shredded Cheddar cheese, divided
1/2 cup shredded mozzarella cheese
Directions
Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 6 minutes or until tender. Allow potatoes to cool slightly.
Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar cheese and mozzarella cheese. Cut potatoes in half lengthwise. Scoop out the pulp and add to the sauce mixture; mix well. Spoon into potato shells. Sprinkle with remaining cheddar cheese. Microwave on high for 1 minute or until cheese is melted.
Cooking : Baked Potato Salad
Ingredients
4 pounds potatoes, peeled
15 slices bacon
1 (16 ounce) container reduced-fat sour cream
2 tablespoons mayonnaise
2 cups shredded Cheddar cheese
2 tablespoons dried chives
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.
Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.
4 pounds potatoes, peeled
15 slices bacon
1 (16 ounce) container reduced-fat sour cream
2 tablespoons mayonnaise
2 cups shredded Cheddar cheese
2 tablespoons dried chives
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.
Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.
Cooking : Berry Good Smoothie
Ingredients
16 cubes ice
1/2 cup water
1/2 cup mixed berry fruit juice
1/2 cup frozen red raspberries
2 1/4 cups frozen mixed berries
1/4 cup frozen blueberries
Directions
Blend 16 ice cubes in a blender until crushed. Pour in water and juice. Blend. Pour in frozen berries. Blend until smooth. Pour into chilled glasses.
16 cubes ice
1/2 cup water
1/2 cup mixed berry fruit juice
1/2 cup frozen red raspberries
2 1/4 cups frozen mixed berries
1/4 cup frozen blueberries
Directions
Blend 16 ice cubes in a blender until crushed. Pour in water and juice. Blend. Pour in frozen berries. Blend until smooth. Pour into chilled glasses.
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