Ingredients
1 1/2 pounds fresh asparagus, trimmed
2 tablespoons fresh lime juice
1 teaspoon grated lime zest
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons minced fresh ginger root
1/2 teaspoon white sugar
6 tablespoons vegetable oil
salt and ground black pepper to taste
Directions
Pour about 1 inch of water into the bottom half of a steamer pan set, and place over medium heat. Place the asparagus in the top half of the steamer pan set; steam until tender, 4 to 5 minutes. Remove the asparagus and arrange on a serving platter.
Whisk the lime juice, lime zest, cilantro, ginger, and sugar together in a bowl; stream the vegetable oil into the mixture while whisking. Season with salt and pepper. Drizzle over the asparagus.
Wednesday, September 21, 2011
Cooking : Banana Prune Muffins
Ingredients
1/2 cup white sugar
1/4 cup vegetable oil
1 cup mashed banana
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup chopped pitted prunes
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
In a large bowl, combine sugar, oil and eggs. Beat until smooth. Blend in banana and vanilla. Mix together flour, baking powder, baking soda, salt and cinnamon, then stir into egg mixture until just moistened. Mix in the prunes. Spoon into muffin cups.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
1/2 cup white sugar
1/4 cup vegetable oil
1 cup mashed banana
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup chopped pitted prunes
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
In a large bowl, combine sugar, oil and eggs. Beat until smooth. Blend in banana and vanilla. Mix together flour, baking powder, baking soda, salt and cinnamon, then stir into egg mixture until just moistened. Mix in the prunes. Spoon into muffin cups.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cooking : Anita's Cozy Apple Fig Compote
Ingredients
2 Red Delicious apples - peeled, cored and diced
14 ounces dried figs
1 (2 inch) stick cinnamon
1 tablespoon lemon juice
1 1/2 cups apple cider
Directions
Place the apples, figs, and cinnamon stick into a large saucepan. Pour in the lemon juice and apple cider. Bring to a simmer over medium heat, and cook 20 to 25 minutes, stirring occasionally. Cover the compote as it cooks if you prefer the compote thinner. Serve warm or cold.
2 Red Delicious apples - peeled, cored and diced
14 ounces dried figs
1 (2 inch) stick cinnamon
1 tablespoon lemon juice
1 1/2 cups apple cider
Directions
Place the apples, figs, and cinnamon stick into a large saucepan. Pour in the lemon juice and apple cider. Bring to a simmer over medium heat, and cook 20 to 25 minutes, stirring occasionally. Cover the compote as it cooks if you prefer the compote thinner. Serve warm or cold.
Cooking : Bold Eagle Ranch Dip
Ingredients
1 cup Hidden Valley� Original Ranch� Salad Dressing
1/4 cup chopped dill pickles
1 large shallot, diced
2 tablespoons fresh parsley, chopped
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon fresh ground black pepper
Directions
Place all ingredients in blender and blend until smooth. Refrigerate 30 minutes before serving. Serve with chicken wings, vegetables or quesadillas.
1 cup Hidden Valley� Original Ranch� Salad Dressing
1/4 cup chopped dill pickles
1 large shallot, diced
2 tablespoons fresh parsley, chopped
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon fresh ground black pepper
Directions
Place all ingredients in blender and blend until smooth. Refrigerate 30 minutes before serving. Serve with chicken wings, vegetables or quesadillas.
Cooking : Broccoli Squares
Ingredients
2 (8 ounce) packages refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 head fresh broccoli, chopped
3 roma (plum) tomatoes, chopped
1 cup shredded Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
Arrange the dinner roll dough in 4 rectangles on the baking sheet.
Bake in the preheated oven 12 minutes, or until golden brown. Remove from heat and allow to cool completely.
In a medium bowl, mix the cream cheese, mayonnaise and dry ranch-style dressing mix. Spread evenly on the crescent rolls. Sprinkle with broccoli and tomatoes. Top with Cheddar cheese and serve.
2 (8 ounce) packages refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 head fresh broccoli, chopped
3 roma (plum) tomatoes, chopped
1 cup shredded Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
Arrange the dinner roll dough in 4 rectangles on the baking sheet.
Bake in the preheated oven 12 minutes, or until golden brown. Remove from heat and allow to cool completely.
In a medium bowl, mix the cream cheese, mayonnaise and dry ranch-style dressing mix. Spread evenly on the crescent rolls. Sprinkle with broccoli and tomatoes. Top with Cheddar cheese and serve.
Cooking : Beef Tenderloin Salad
Ingredients
1/4 cup fat-free mayonnaise
2 tablespoons Dijon mustard
1 tablespoon fat-free milk
2 teaspoons white wine vinegar or cider vinegar
1 teaspoon prepared horseradish
1 1/4 teaspoons sugar
3/8 teaspoon salt, divided
1/4 teaspoon pepper, divided
8 cups water
1 pound fresh asparagus, cut into 2 inch pieces
4 (4 ounce) beef tenderloin steaks
1 large clove garlic, peeled and halved
6 cups torn mixed salad greens
2 large ripe tomatoes, cut into wedges
Directions
For salad dressing, in a bowl, whisk the mayonnaise, mustard, milk, vinegar, horseradish, sugar, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover and refrigerate. In a large saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. Cover and refrigerate.
If grilling the steaks, coat grill rack with nonstick cooking spray before starting the grill. Rub steaks with garlic; discard garlic. Sprinkle with remaining salt and pepper. Grill steaks, covered, over medium heat or broil 4-6 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
On four serving plates, arrange the greens, tomatoes and asparagus. Thinly slice beef; place over salad. Drizzle with dressing.
1/4 cup fat-free mayonnaise
2 tablespoons Dijon mustard
1 tablespoon fat-free milk
2 teaspoons white wine vinegar or cider vinegar
1 teaspoon prepared horseradish
1 1/4 teaspoons sugar
3/8 teaspoon salt, divided
1/4 teaspoon pepper, divided
8 cups water
1 pound fresh asparagus, cut into 2 inch pieces
4 (4 ounce) beef tenderloin steaks
1 large clove garlic, peeled and halved
6 cups torn mixed salad greens
2 large ripe tomatoes, cut into wedges
Directions
For salad dressing, in a bowl, whisk the mayonnaise, mustard, milk, vinegar, horseradish, sugar, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover and refrigerate. In a large saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. Cover and refrigerate.
If grilling the steaks, coat grill rack with nonstick cooking spray before starting the grill. Rub steaks with garlic; discard garlic. Sprinkle with remaining salt and pepper. Grill steaks, covered, over medium heat or broil 4-6 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
On four serving plates, arrange the greens, tomatoes and asparagus. Thinly slice beef; place over salad. Drizzle with dressing.
Cooking : Barbecued Taco Salad
Ingredients
1 pound ground beef
1 medium onion, chopped
1 (8 ounce) jar process cheese sauce
1/2 cup barbecue sauce
1 tablespoon chili powder
6 lettuce leaves
3 cups shredded lettuce
3 medium tomatoes, chopped
3 cups corn chips
Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in cheese sauce, barbecue sauce and chili powder. Cook and stir over low heat until cheese is melted. Place each lettuce leaf on a plate. Top with shredded lettuce, beef mixture, tomatoes and corn chips. Serve immediately.
1 pound ground beef
1 medium onion, chopped
1 (8 ounce) jar process cheese sauce
1/2 cup barbecue sauce
1 tablespoon chili powder
6 lettuce leaves
3 cups shredded lettuce
3 medium tomatoes, chopped
3 cups corn chips
Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in cheese sauce, barbecue sauce and chili powder. Cook and stir over low heat until cheese is melted. Place each lettuce leaf on a plate. Top with shredded lettuce, beef mixture, tomatoes and corn chips. Serve immediately.
Cooking : Almond and Coconut Crusted Tilapia
Ingredients
3 eggs, beaten
1 cup chopped toasted almonds
1 cup flaked coconut
1 tablespoon sesame seeds
1 tablespoon brown sugar
1 pinch nutmeg
1 (15 ounce) can crushed pineapple, drained
1/2 cup chopped onion
6 (5 ounce) fillets tilapia
Directions
Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
Place the beaten eggs in a shallow dish. Mix the almonds, coconut, sesame seeds, brown sugar, and nutmeg together in a mixing bowl. Stir the pineapple and onion together in a separate bowl. Dip each tilapia fillet into the beaten egg and then press into the almond mixture. Place the coated tilapia into the prepared dish. Spread the pineapple mixture over the coated fillets.
Bake in the preheated oven until the fish flakes easily with a fork, about 40 minutes.
3 eggs, beaten
1 cup chopped toasted almonds
1 cup flaked coconut
1 tablespoon sesame seeds
1 tablespoon brown sugar
1 pinch nutmeg
1 (15 ounce) can crushed pineapple, drained
1/2 cup chopped onion
6 (5 ounce) fillets tilapia
Directions
Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
Place the beaten eggs in a shallow dish. Mix the almonds, coconut, sesame seeds, brown sugar, and nutmeg together in a mixing bowl. Stir the pineapple and onion together in a separate bowl. Dip each tilapia fillet into the beaten egg and then press into the almond mixture. Place the coated tilapia into the prepared dish. Spread the pineapple mixture over the coated fillets.
Bake in the preheated oven until the fish flakes easily with a fork, about 40 minutes.
Cooking : Bulgogi (Korean BBQ)
Ingredients
1 cup soy sauce
1/2 cup pear juice or white wine
3 tablespoons white sugar
2 tablespoons chopped garlic
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 tablespoon ground black pepper
1 teaspoon monosodium glutamate
1 (2 pound) beef rump roast, sliced into thin strips
1 onion, cut into thin strips
Directions
In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.
Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
1 cup soy sauce
1/2 cup pear juice or white wine
3 tablespoons white sugar
2 tablespoons chopped garlic
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 tablespoon ground black pepper
1 teaspoon monosodium glutamate
1 (2 pound) beef rump roast, sliced into thin strips
1 onion, cut into thin strips
Directions
In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.
Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
Cooking : Baked Beet Root With Yogurt Walnut Dressing
Ingredients
3/4 cup walnuts
5 medium beets, thoroughly washed
1 tablespoon butter
2 cups plain yogurt
1 minced hot green chile peppers
2 tablespoons chopped fresh cilantro
salt to taste
3 tablespoons chopped fresh cilantro
1 red chili pepper, minced
Directions
Spread walnuts in a single layer on a baking sheet. Roast at 300 degrees F (150 degrees C) for 15 to 20 minutes. Chop coarsely.
Butter aluminum foil. Pierce beets with a fork, and wrap with foil. Bake at 375 degrees F (190 degrees C) for 1 hour, or until tender. Cool.
In a medium bowl, beat yogurt until smooth. Mix in green chile pepper, coriander, and walnuts. Season to taste with salt. Chill for 30 minutes.
Peel beets, and quarter without cutting all the way through. Place in a serving dish, and spread open. Spoon dressing over beets, and garnish with cilantro, and minced red chile peppers.
3/4 cup walnuts
5 medium beets, thoroughly washed
1 tablespoon butter
2 cups plain yogurt
1 minced hot green chile peppers
2 tablespoons chopped fresh cilantro
salt to taste
3 tablespoons chopped fresh cilantro
1 red chili pepper, minced
Directions
Spread walnuts in a single layer on a baking sheet. Roast at 300 degrees F (150 degrees C) for 15 to 20 minutes. Chop coarsely.
Butter aluminum foil. Pierce beets with a fork, and wrap with foil. Bake at 375 degrees F (190 degrees C) for 1 hour, or until tender. Cool.
In a medium bowl, beat yogurt until smooth. Mix in green chile pepper, coriander, and walnuts. Season to taste with salt. Chill for 30 minutes.
Peel beets, and quarter without cutting all the way through. Place in a serving dish, and spread open. Spoon dressing over beets, and garnish with cilantro, and minced red chile peppers.
Cooking : Apple Coleslaw
Ingredients
2 cups coleslaw mix
1 unpeeled tart apple, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup vegetable oil
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon celery seed
Directions
In a bowl, combine the coleslaw mix, apple, celery and green pepper. In a small bowl, whisk remaining ingredients. Pour over coleslaw and toss to coat.
2 cups coleslaw mix
1 unpeeled tart apple, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup vegetable oil
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon celery seed
Directions
In a bowl, combine the coleslaw mix, apple, celery and green pepper. In a small bowl, whisk remaining ingredients. Pour over coleslaw and toss to coat.
Cooking : Beef Tenderloin Steaks Topped with Horseradish and Dijon Mustard
Ingredients
1 tablespoon Dijon mustard
1 1/2 teaspoons horseradish
1/4 teaspoon dried basil
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried tarragon leaves
1/4 teaspoon black pepper
2 (8 ounce) beef tenderloin steaks
Salt to taste
Directions
Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.
Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.
Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done).
1 tablespoon Dijon mustard
1 1/2 teaspoons horseradish
1/4 teaspoon dried basil
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried tarragon leaves
1/4 teaspoon black pepper
2 (8 ounce) beef tenderloin steaks
Salt to taste
Directions
Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.
Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.
Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done).
Cooking : Balsamic Roasted Pork Loin
Ingredients
2 tablespoons steak seasoning rub
1/2 cup balsamic vinegar
1/2 cup olive oil
2 pounds boneless pork loin roast
Directions
Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C).
Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
2 tablespoons steak seasoning rub
1/2 cup balsamic vinegar
1/2 cup olive oil
2 pounds boneless pork loin roast
Directions
Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C).
Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
Cooking : Apple Pie Filling II
Ingredients
5 cups thinly sliced apples
1 cup white sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice
Directions
Combine apples and sugar in a large saucepan. Mix together, then let stand until juice starts to be released from apples. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard 1 minute, continuing to stir frequently.
Mix tapioca, cinnamon, and lemon juice into apples. Boil hard for 1 minute more, continuing to stir. Pack mixture into a sterilized quart jar, a spoonful at a time, ensuring that there are no air bubbles in mixture. Secure sterilized lid.
Place a rack in the bottom of a large stock pot and fill halfway with boiling water. Carefully lower jar into pot using a holder. If processing more than one jar, leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Can be stored up to one year.
5 cups thinly sliced apples
1 cup white sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice
Directions
Combine apples and sugar in a large saucepan. Mix together, then let stand until juice starts to be released from apples. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard 1 minute, continuing to stir frequently.
Mix tapioca, cinnamon, and lemon juice into apples. Boil hard for 1 minute more, continuing to stir. Pack mixture into a sterilized quart jar, a spoonful at a time, ensuring that there are no air bubbles in mixture. Secure sterilized lid.
Place a rack in the bottom of a large stock pot and fill halfway with boiling water. Carefully lower jar into pot using a holder. If processing more than one jar, leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Can be stored up to one year.
Cooking : Blackened Seasoning Mix
Ingredients
1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground dried thyme
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano
Directions
Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.
1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground dried thyme
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano
Directions
Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.
Cooking : Breakfast Burritos with Green Salsa
Ingredients
2 tablespoons olive oil
8 small red potatoes, cut into 1/4 inch slices
salt and ground black pepper to taste
1 tablespoon chili powder
1/2 pound bulk chorizo sausage
4 burrito-size flour tortillas
1 tablespoon butter
5 eggs, lightly beaten
1 (4 ounce) package cream cheese
3 tablespoons chopped fresh cilantro
1/4 cup green salsa
Directions
Preheat oven to 200 degrees F (95 degrees C).
Heat the olive oil in a large skillet over medium-high heat. Place the potato slices in the skillet and season with salt, pepper, and chili powder. Cook until the potatoes are tender, about 10 minutes. Remove from the pan to a baking sheet and put in the warm oven.
Stir chorizo into skillet and cook until browned and crumbly, stirring frequently to break apart. Pour off the grease, then place the chorizo in the oven with the potatoes. Wipe the skillet dry with paper towels.
Wrap the tortillas with aluminum foil and place in the warm oven.
Melt butter in the skillet over medium-low heat. Pour in the eggs and continually stir while cooking. When the eggs are nearly set, mix in the chorizo and potatoes. Add the cream cheese and stir until melted; just before serving, fold in the cilantro.
Place the tortillas onto individual plates and spoon the eggs onto the lower half of each. Fold the sides over the filling, then roll the tortillas into a tight cylinder; top with green salsa to serve.
2 tablespoons olive oil
8 small red potatoes, cut into 1/4 inch slices
salt and ground black pepper to taste
1 tablespoon chili powder
1/2 pound bulk chorizo sausage
4 burrito-size flour tortillas
1 tablespoon butter
5 eggs, lightly beaten
1 (4 ounce) package cream cheese
3 tablespoons chopped fresh cilantro
1/4 cup green salsa
Directions
Preheat oven to 200 degrees F (95 degrees C).
Heat the olive oil in a large skillet over medium-high heat. Place the potato slices in the skillet and season with salt, pepper, and chili powder. Cook until the potatoes are tender, about 10 minutes. Remove from the pan to a baking sheet and put in the warm oven.
Stir chorizo into skillet and cook until browned and crumbly, stirring frequently to break apart. Pour off the grease, then place the chorizo in the oven with the potatoes. Wipe the skillet dry with paper towels.
Wrap the tortillas with aluminum foil and place in the warm oven.
Melt butter in the skillet over medium-low heat. Pour in the eggs and continually stir while cooking. When the eggs are nearly set, mix in the chorizo and potatoes. Add the cream cheese and stir until melted; just before serving, fold in the cilantro.
Place the tortillas onto individual plates and spoon the eggs onto the lower half of each. Fold the sides over the filling, then roll the tortillas into a tight cylinder; top with green salsa to serve.
Cooking : Alligator Fingers
Ingredients
2 pounds alligator meat, cut into bite-size pieces
2 tablespoons vinegar
salt and pepper to taste
oil for frying
1/4 cup all-purpose flour
1 cup cornmeal
2 tablespoons garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons black pepper
Optional dipping sauce:
3 tablespoons mayonnaise
2 teaspoons prepared horseradish
1 tablespoon brown mustard
1 tablespoon red wine vinegar
Directions
Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Cover, and refrigerate about 10 minutes.
Pour oil into a large skillet to a depth of 1 inch, and heat over a medium-high flame.
Add to a large resealable bag the flour, cornmeal, garlic powder, cayenne pepper, and black pepper. Squeeze off excess liquid from meat, and add one handful of meat to the resealable bag. Shake to coat. Remove meat, shake off excess flour, and set on a plate. Repeat with remaining meat.
When oil is hot, place meat pieces into oil, being careful not to overcrowd. Fry until golden brown, about 3 minutes. Remove to paper towels, and serve hot.
To prepare dipping sauce, mix together in a small bowl the mayonnaise, horseradish, brown mustard, and red wine vinegar.
2 pounds alligator meat, cut into bite-size pieces
2 tablespoons vinegar
salt and pepper to taste
oil for frying
1/4 cup all-purpose flour
1 cup cornmeal
2 tablespoons garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons black pepper
Optional dipping sauce:
3 tablespoons mayonnaise
2 teaspoons prepared horseradish
1 tablespoon brown mustard
1 tablespoon red wine vinegar
Directions
Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Cover, and refrigerate about 10 minutes.
Pour oil into a large skillet to a depth of 1 inch, and heat over a medium-high flame.
Add to a large resealable bag the flour, cornmeal, garlic powder, cayenne pepper, and black pepper. Squeeze off excess liquid from meat, and add one handful of meat to the resealable bag. Shake to coat. Remove meat, shake off excess flour, and set on a plate. Repeat with remaining meat.
When oil is hot, place meat pieces into oil, being careful not to overcrowd. Fry until golden brown, about 3 minutes. Remove to paper towels, and serve hot.
To prepare dipping sauce, mix together in a small bowl the mayonnaise, horseradish, brown mustard, and red wine vinegar.
Cooking : Bing Cherry Gelatin Mold
Ingredients
1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (6 ounce) package black cherry flavored gelatin mix
1 (15.25 ounce) can crushed pineapple, drained
1 cup chopped pecans
Directions
In a saucepan, combine the reserved cherry juice with the cola. Bring to a boil, and stir in the gelatin until dissolved. Remove from the heat, and mix in the drained cherries, drained pineapple, and chopped pecans. Pour mixture into a mold sprayed with non-stick cooking spray, and refrigerate for at least 24 hours before serving.
1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (6 ounce) package black cherry flavored gelatin mix
1 (15.25 ounce) can crushed pineapple, drained
1 cup chopped pecans
Directions
In a saucepan, combine the reserved cherry juice with the cola. Bring to a boil, and stir in the gelatin until dissolved. Remove from the heat, and mix in the drained cherries, drained pineapple, and chopped pecans. Pour mixture into a mold sprayed with non-stick cooking spray, and refrigerate for at least 24 hours before serving.
Cooking : Basic Vegetable Stock
Ingredients
1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water
Directions
Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?
1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water
Directions
Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?
Cooking : Bundt Cake Fruit Celebration
Ingredients
1 (18.25 ounce) package strawberry cake mix
1 (16 ounce) package cream cheese frosting
1 (21 ounce) can light blueberry pie filling, refrigerated
Directions
Prepare and bake cake mix according to package directions for a 10 inch Bundt pan. Allow to cool completely.
Cover cake with cream cheese frosting. Pour pie filling over frosted cake.
1 (18.25 ounce) package strawberry cake mix
1 (16 ounce) package cream cheese frosting
1 (21 ounce) can light blueberry pie filling, refrigerated
Directions
Prepare and bake cake mix according to package directions for a 10 inch Bundt pan. Allow to cool completely.
Cover cake with cream cheese frosting. Pour pie filling over frosted cake.
Cooking : Baked Taco Chicken
Ingredients
1 cup all-purpose flour
2 (1.25 ounce) packages taco seasoning
1/2 teaspoon salt
2 tablespoons milk
2 broiler/fryer chickens (3 to 4 pounds), cut up
Directions
In a large resealable plastic bag, combine the flour, taco seasoning and salt. In a shallow bowl, beat eggs and milk. Dip chicken pieces in egg mixture, then place in bag and shake to coat. Place bone side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350 degrees F for 55-60 minutes or until juices run clear.
1 cup all-purpose flour
2 (1.25 ounce) packages taco seasoning
1/2 teaspoon salt
2 tablespoons milk
2 broiler/fryer chickens (3 to 4 pounds), cut up
Directions
In a large resealable plastic bag, combine the flour, taco seasoning and salt. In a shallow bowl, beat eggs and milk. Dip chicken pieces in egg mixture, then place in bag and shake to coat. Place bone side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350 degrees F for 55-60 minutes or until juices run clear.
Cooking : Anise Seed Cookies
Ingredients
3 cups confectioners' sugar
1 1/2 cups all-purpose flour
1/2 teaspoon anise oil
1 teaspoon anise seed
Directions
In a large bowl, whip eggs and sugar together for 15 minutes on the high speed of an electric mixer. Gradually stir in the flour, anise oil and anise seeds. Spoon out dough by rounded teaspoonfuls onto well greased cookie sheets. Decorate at this time if desired. Let the cookies stand uncovered for at least 4 hours.
Preheat the oven to 300 degrees F (150 degrees C). Bake cookies for 12 to 15 minutes, until cookies begin to brown. remove from baking sheets to cool on wire racks.
3 cups confectioners' sugar
1 1/2 cups all-purpose flour
1/2 teaspoon anise oil
1 teaspoon anise seed
Directions
In a large bowl, whip eggs and sugar together for 15 minutes on the high speed of an electric mixer. Gradually stir in the flour, anise oil and anise seeds. Spoon out dough by rounded teaspoonfuls onto well greased cookie sheets. Decorate at this time if desired. Let the cookies stand uncovered for at least 4 hours.
Preheat the oven to 300 degrees F (150 degrees C). Bake cookies for 12 to 15 minutes, until cookies begin to brown. remove from baking sheets to cool on wire racks.
Cooking : Blackberry Cheese Pie
Ingredients
Pastry for a single-crust 9-inch pie
2 (3 ounce) packages cream cheese, softened
1/3 cup confectioners' sugar
1/3 cup heavy whipping cream, whipped
3/4 cup sugar
1/4 cup cornstarch
1 cup pineapple-orange juice
2 cups fresh blackberries, divided
whipped topping
Directions
Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small mixing bowl, beat cream cheese and confectioners' sugar. Fold in whipped cream. Transfer to pastry shell. Refrigerate for 30 minutes.
In a saucepan, combine sugar and cornstarch. Gradually whisk in juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Mash 1/2 cup blackberries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in remaining blackberries. Spoon over cream cheese mixture. Cover and refrigerate for at least 4 hours. Garnish with whipped topping if desired. Refrigerate leftovers.
Pastry for a single-crust 9-inch pie
2 (3 ounce) packages cream cheese, softened
1/3 cup confectioners' sugar
1/3 cup heavy whipping cream, whipped
3/4 cup sugar
1/4 cup cornstarch
1 cup pineapple-orange juice
2 cups fresh blackberries, divided
whipped topping
Directions
Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small mixing bowl, beat cream cheese and confectioners' sugar. Fold in whipped cream. Transfer to pastry shell. Refrigerate for 30 minutes.
In a saucepan, combine sugar and cornstarch. Gradually whisk in juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Mash 1/2 cup blackberries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in remaining blackberries. Spoon over cream cheese mixture. Cover and refrigerate for at least 4 hours. Garnish with whipped topping if desired. Refrigerate leftovers.
Cooking : Basic Pound Cake
Ingredients
2 egg whites
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup milk
1 tablespoon vanilla extract
3/4 cup butter
1/2 cup white sugar
1/4 cup confectioners' sugar
1/4 cup brown sugar
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch loaf pans. Sift together the flour, baking powder and baking soda, set aside.
In a medium bowl, cream together the butter, white sugar, confectioners sugar and brown sugar until smooth. Add egg whites and egg yolks, beating after each addition. Stir in the vanilla. Stir in the dry ingredients alternately with the milk. Divide the batter evenly between the two pans.
Bake for 60 to 70 minutes in the preheated oven, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
2 egg whites
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup milk
1 tablespoon vanilla extract
3/4 cup butter
1/2 cup white sugar
1/4 cup confectioners' sugar
1/4 cup brown sugar
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch loaf pans. Sift together the flour, baking powder and baking soda, set aside.
In a medium bowl, cream together the butter, white sugar, confectioners sugar and brown sugar until smooth. Add egg whites and egg yolks, beating after each addition. Stir in the vanilla. Stir in the dry ingredients alternately with the milk. Divide the batter evenly between the two pans.
Bake for 60 to 70 minutes in the preheated oven, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Cooking : Blueberry Coffee Cake III
Ingredients
1/4 cup butter
3/4 cup white sugar
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries
1/2 cup brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 cup chopped pecans
3 tablespoons butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1/4 cup butter
3/4 cup white sugar
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries
1/2 cup brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 cup chopped pecans
3 tablespoons butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Cooking : Achiote Paste
Ingredients
5 tablespoons achiote (annatto) seeds
2 teaspoons cumin seeds
1 tablespoon black peppercorns
8 whole allspice berries
1/2 teaspoon whole cloves
3 habanero peppers, seeded
1/2 cup orange juice
1/2 cup white vinegar
8 cloves garlic
2 tablespoons salt
5 lemons, juiced
1 teaspoon premium tequila
Directions
With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.
5 tablespoons achiote (annatto) seeds
2 teaspoons cumin seeds
1 tablespoon black peppercorns
8 whole allspice berries
1/2 teaspoon whole cloves
3 habanero peppers, seeded
1/2 cup orange juice
1/2 cup white vinegar
8 cloves garlic
2 tablespoons salt
5 lemons, juiced
1 teaspoon premium tequila
Directions
With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.
Cooking : Beefs Portuguese Style
Ingredients
3/4 cup red wine
1/4 cup water
10 cloves garlic, chopped
1 tablespoon chile paste
1/2 teaspoon white pepper
1/2 teaspoon salt
6 (4 ounce) beef tenderloin steaks
1/3 cup vegetable oil
Directions
In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.
3/4 cup red wine
1/4 cup water
10 cloves garlic, chopped
1 tablespoon chile paste
1/2 teaspoon white pepper
1/2 teaspoon salt
6 (4 ounce) beef tenderloin steaks
1/3 cup vegetable oil
Directions
In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.
Cooking : Best Steak Marinade in Existence
Ingredients
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
Directions
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
Directions
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Cooking : Apricot-Glazed Pork Chops
Ingredients
1/3 cup apricot preserves
1/3 cup fruity white wine, such as Gewurztraminer
1/2 teaspoon ground ginger
salt and pepper to taste
2 tablespoons olive oil
4 boneless pork chops, 1/2 inch thick
Directions
Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.
Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.
1/3 cup apricot preserves
1/3 cup fruity white wine, such as Gewurztraminer
1/2 teaspoon ground ginger
salt and pepper to taste
2 tablespoons olive oil
4 boneless pork chops, 1/2 inch thick
Directions
Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.
Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.
Cooking : Angel Chicken Pasta
Ingredients
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Cooking : Atlantic Corn Chowder
Ingredients
3 potatoes, peeled and cubed
1 onion, diced
1 1/2 cups 2 % evaporated milk
1 (14.75 ounce) can cream-style corn
Directions
Place potatoes in a large pot with water to cover. Stir in onions. Bring to a boil over medium heat, then reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
Stir in evaporated milk and corn. Heat through, about 10 minutes. Serve.
3 potatoes, peeled and cubed
1 onion, diced
1 1/2 cups 2 % evaporated milk
1 (14.75 ounce) can cream-style corn
Directions
Place potatoes in a large pot with water to cover. Stir in onions. Bring to a boil over medium heat, then reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
Stir in evaporated milk and corn. Heat through, about 10 minutes. Serve.
Cooking : Burgers with Garden Sauce
Ingredients
1 large onion, diced
2 medium carrots, diced
1 medium green pepper, diced
2 celery ribs, diced
1 tablespoon minced fresh parsley
1 tablespoon vegetable oil
2 pints cherry tomatoes
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons vinegar
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
salt and pepper to taste
4 slices bread
1/2 cup water
2 eggs, beaten
1 medium onion, finely chopped
2 teaspoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
2 pounds ground beef
8 sandwich rolls, split
Directions
In a Dutch oven or large saucepan, saute onion, carrots, green pepper, celery and parsley in oil until vegetables are tender. Add tomatoes, ketchup, brown sugar, lemon juice, vinegar, mustard, Worcestershire sauce, salt and pepper. Cover and simmer for 1-1/2 hours. Meanwhile, soak bread in water; squeeze dry and crumble into a bowl. Add the eggs, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into eight patties. Broil or pan-fry until no longer pink; drain. Add to sauce. Cover and simmer for 30 minutes or until heated through. Serve on rolls.
1 large onion, diced
2 medium carrots, diced
1 medium green pepper, diced
2 celery ribs, diced
1 tablespoon minced fresh parsley
1 tablespoon vegetable oil
2 pints cherry tomatoes
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons vinegar
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
salt and pepper to taste
4 slices bread
1/2 cup water
2 eggs, beaten
1 medium onion, finely chopped
2 teaspoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
2 pounds ground beef
8 sandwich rolls, split
Directions
In a Dutch oven or large saucepan, saute onion, carrots, green pepper, celery and parsley in oil until vegetables are tender. Add tomatoes, ketchup, brown sugar, lemon juice, vinegar, mustard, Worcestershire sauce, salt and pepper. Cover and simmer for 1-1/2 hours. Meanwhile, soak bread in water; squeeze dry and crumble into a bowl. Add the eggs, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into eight patties. Broil or pan-fry until no longer pink; drain. Add to sauce. Cover and simmer for 30 minutes or until heated through. Serve on rolls.
Cooking : Bruce's Honey Sesame Bread
Ingredients
1 1/4 cups water
1/4 cup honey
1 tablespoon powdered buttermilk
1 1/2 teaspoons salt
3 cups bread flour
3 tablespoons wheat bran
1/2 cup sesame seeds, toasted
2 1/4 teaspoons active dry yeast
Directions
Place ingredients in bread machine pan in the order suggested by the manufacturer.
Select Basic Bread cycle.
1 1/4 cups water
1/4 cup honey
1 tablespoon powdered buttermilk
1 1/2 teaspoons salt
3 cups bread flour
3 tablespoons wheat bran
1/2 cup sesame seeds, toasted
2 1/4 teaspoons active dry yeast
Directions
Place ingredients in bread machine pan in the order suggested by the manufacturer.
Select Basic Bread cycle.
Cooking : Baby Carrots With Curry Sauce
Ingredients
1 (16 ounce) package baby carrots
1/4 cup reduced-fat mayonnaise
2 tablespoons fat-free sour cream
1 teaspoon lemon juice
1 teaspoon fat free milk
1 teaspoon honey
1/2 teaspoon curry powder
1/4 teaspoon salt
Directions
Place carrots in a steamer basket over 1 in. of boiling water in a saucepan. Cover and steam for 12-14 minutes or until crisp-tender. Meanwhile, combine the remaining ingredients in a small saucepan; cook and stir over medium-low heat until heated through (do not boil). Drain carrots; add sauce and toss to coat.
1 (16 ounce) package baby carrots
1/4 cup reduced-fat mayonnaise
2 tablespoons fat-free sour cream
1 teaspoon lemon juice
1 teaspoon fat free milk
1 teaspoon honey
1/2 teaspoon curry powder
1/4 teaspoon salt
Directions
Place carrots in a steamer basket over 1 in. of boiling water in a saucepan. Cover and steam for 12-14 minutes or until crisp-tender. Meanwhile, combine the remaining ingredients in a small saucepan; cook and stir over medium-low heat until heated through (do not boil). Drain carrots; add sauce and toss to coat.
Cooking : Brown Sugar Oatmeal Pancakes
Ingredients
10 tablespoons quick cooking oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
2 tablespoons vegetable oil
1 cup buttermilk
Directions
In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened.
Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
10 tablespoons quick cooking oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
2 tablespoons vegetable oil
1 cup buttermilk
Directions
In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened.
Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
Cooking : Berry Cornmeal Muffins
Ingredients
1 cup all-purpose flour
3/4 cup cornmeal
1/2 cup white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups chopped fresh strawberries
1 (8 ounce) container naturally flavored strawberry yogurt
1/4 cup butter, melted
1 egg, lightly beaten
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.
1 cup all-purpose flour
3/4 cup cornmeal
1/2 cup white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups chopped fresh strawberries
1 (8 ounce) container naturally flavored strawberry yogurt
1/4 cup butter, melted
1 egg, lightly beaten
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.
Cooking : Bacon-Cheese English Muffins
Ingredients
2 English muffins, split and toasted
2 tablespoons mayonnaise
4 tomato slices
4 slices onion
4 slices processed American cheese
4 bacon strips, cooked and crumbled
Directions
Spread muffin halves with mayonnaise; top with tomato, onion and cheese. Broil 4 in. from the heat for 3-4 minutes or until the cheese is melted. Top with bacon. Serve immediately.
2 English muffins, split and toasted
2 tablespoons mayonnaise
4 tomato slices
4 slices onion
4 slices processed American cheese
4 bacon strips, cooked and crumbled
Directions
Spread muffin halves with mayonnaise; top with tomato, onion and cheese. Broil 4 in. from the heat for 3-4 minutes or until the cheese is melted. Top with bacon. Serve immediately.
Cooking : Appetizer Meatballs
Ingredients
1 (8 ounce) can crushed pineapple
1/4 cup dry bread crumbs
1/8 teaspoon pepper
1/2 pound bulk pork sausage
1/2 pound ground beef
1/4 cup packed brown sugar
1/4 cup ketchup
1/4 cup vinegar
1/4 cup water
2 tablespoons Dijon-mayonnaise blend
Directions
Drain pineapple, reserving juice. Place pineapple and 2 tablespoons juice in a bowl (set the remaining juice aside for glaze). Add the egg, bread crumbs and pepper to pineapple; mix well. Add sausage and beef; mix well. Shape into 1-in. balls; place in a greased 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 450 degrees for 12-15 minutes or until no longer pink; drain.
In a large skillet, combine glaze ingredients and reserved pineapple juice. Add meatballs. Bring to a boil over medium heat. Reduce heat; simmer and stir for 5-10 minutes or until heated through.
1 (8 ounce) can crushed pineapple
1/4 cup dry bread crumbs
1/8 teaspoon pepper
1/2 pound bulk pork sausage
1/2 pound ground beef
1/4 cup packed brown sugar
1/4 cup ketchup
1/4 cup vinegar
1/4 cup water
2 tablespoons Dijon-mayonnaise blend
Directions
Drain pineapple, reserving juice. Place pineapple and 2 tablespoons juice in a bowl (set the remaining juice aside for glaze). Add the egg, bread crumbs and pepper to pineapple; mix well. Add sausage and beef; mix well. Shape into 1-in. balls; place in a greased 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 450 degrees for 12-15 minutes or until no longer pink; drain.
In a large skillet, combine glaze ingredients and reserved pineapple juice. Add meatballs. Bring to a boil over medium heat. Reduce heat; simmer and stir for 5-10 minutes or until heated through.
Cooking : Beef Spinach Hot Dish
Ingredients
1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 (4 ounce) can mushroom stems and pieces, drained
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon pepper
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 cup sour cream
2 cups shredded mozzarella cheese, divided
Directions
In a large skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, salt, oregano and pepper. Add the spinach, soup and sour cream. Stir in half of the mozzarella cheese.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 15 minutes. Sprinkle with the remaining cheese; bake 5 minutes longer or until cheese is melted.
1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 (4 ounce) can mushroom stems and pieces, drained
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon pepper
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 cup sour cream
2 cups shredded mozzarella cheese, divided
Directions
In a large skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, salt, oregano and pepper. Add the spinach, soup and sour cream. Stir in half of the mozzarella cheese.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 15 minutes. Sprinkle with the remaining cheese; bake 5 minutes longer or until cheese is melted.
Cooking : Bacon-Wrapped Peanut Butter Jalapenos
Ingredients
8 jalapeno peppers, halved lengthwise and seeded
1/2 cup peanut butter
8 slices bacon, cut in half
Directions
Preheat oven to 350 degrees F (175 degrees C).
Fill each jalapeno half with peanut butter and with a piece of bacon; secure the bacon with a toothpick. Arrange the wrapped jalapenos on a baking sheet.
Bake in the preheated oven until the bacon is dark brown, about 25 minutes.
8 jalapeno peppers, halved lengthwise and seeded
1/2 cup peanut butter
8 slices bacon, cut in half
Directions
Preheat oven to 350 degrees F (175 degrees C).
Fill each jalapeno half with peanut butter and with a piece of bacon; secure the bacon with a toothpick. Arrange the wrapped jalapenos on a baking sheet.
Bake in the preheated oven until the bacon is dark brown, about 25 minutes.
Cooking : Bacon Onion Turnovers
Ingredients
3 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 cup warm milk (110 to 115 degrees F)
1/2 cup butter or margarine, melted
2 teaspoons salt
3 1/2 cups all-purpose flour
1/2 pound sliced bacon, cooked and crumbled
1 large onion, diced
1 egg, lightly beaten
Directions
In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter and salt; beat until smooth. Stir in enough 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 doubled, about 30 minutes.
Punch dough down. Turn onto a lightly floured surface; divided into 30 pieces. Roll each into a 4-in. circle. Combine bacon and onion; place about 2 teaspoons on one side of each circle. Fold dough over filling; press edges with a fork to seal. Place 3 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes.
Brush with egg. Bake at 425 degrees F for 10-15 minutes or until golden brown. Remove to wire racks. Serve warm.
3 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 cup warm milk (110 to 115 degrees F)
1/2 cup butter or margarine, melted
2 teaspoons salt
3 1/2 cups all-purpose flour
1/2 pound sliced bacon, cooked and crumbled
1 large onion, diced
1 egg, lightly beaten
Directions
In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter and salt; beat until smooth. Stir in enough 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 doubled, about 30 minutes.
Punch dough down. Turn onto a lightly floured surface; divided into 30 pieces. Roll each into a 4-in. circle. Combine bacon and onion; place about 2 teaspoons on one side of each circle. Fold dough over filling; press edges with a fork to seal. Place 3 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes.
Brush with egg. Bake at 425 degrees F for 10-15 minutes or until golden brown. Remove to wire racks. Serve warm.
Cooking : Berry Sour Cream Cake
Ingredients
1 cup butter or margarine, softened
1 1/4 cups sugar
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups fresh raspberries
1 cup fresh blueberries
2 cups confectioners' sugar
1/4 cup butter or margarine, melted
1/2 teaspoon vanilla extract
2 tablespoons milk
Directions
In a mixing bowl, cream butter and sugar. Add the eggs, sour cream and vanilla; mix well. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Spread into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with raspberries and blueberries. Bake at 325 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean.
For glaze, in a mixing bowl, beat confectioners' sugar, butter, vanilla and enough milk to achieve drizzling consistency. Drizzle over warm cake. Cool on a wire rack before cutting.
1 cup butter or margarine, softened
1 1/4 cups sugar
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups fresh raspberries
1 cup fresh blueberries
2 cups confectioners' sugar
1/4 cup butter or margarine, melted
1/2 teaspoon vanilla extract
2 tablespoons milk
Directions
In a mixing bowl, cream butter and sugar. Add the eggs, sour cream and vanilla; mix well. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Spread into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with raspberries and blueberries. Bake at 325 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean.
For glaze, in a mixing bowl, beat confectioners' sugar, butter, vanilla and enough milk to achieve drizzling consistency. Drizzle over warm cake. Cool on a wire rack before cutting.
Cooking : Broccoli Cheese Soup VII
Ingredients
1 (10 ounce) package frozen broccoli
2 1/2 cups milk
2 1/2 cups cubed processed cheese
1/3 cup all-purpose flour
1 cup heavy cream
1 cube chicken bouillon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Directions
Place broccoli in a medium saucepan with just enough water to cover. Cook until tender, about 8 minutes. Set aside and do not drain water.
In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream and bouillon cube. Add the broccoli and it's water to the mixture and season with salt and pepper. Heat soup to warm and serve immediately.
1 (10 ounce) package frozen broccoli
2 1/2 cups milk
2 1/2 cups cubed processed cheese
1/3 cup all-purpose flour
1 cup heavy cream
1 cube chicken bouillon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Directions
Place broccoli in a medium saucepan with just enough water to cover. Cook until tender, about 8 minutes. Set aside and do not drain water.
In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream and bouillon cube. Add the broccoli and it's water to the mixture and season with salt and pepper. Heat soup to warm and serve immediately.
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