Ingredients
1 pound diced bacon
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 (15.5 ounce) can black-eyed peas with liquid
1 (14.5 ounce) can beef consomme
1 (29 ounce) can diced tomatoes
Directions
In a large pot over medium high heat, saute the bacon until crisp. Set aside the bacon and drain the fat, reserving about 4 tablespoons of the fat in the pot. Add the celery onion and green bell pepper to the pot and saute in the bacon fat for 10 minutes, or until tender.
Add the peas, consomme and stewed tomatoes and allow to heat through, about 15 more minutes. Top with crumbled bacon when serving.
Sunday, October 2, 2011
Cooking : Broccoli and Tomato Bake
Ingredients
1 tablespoon olive oil
1 small onion, thinly sliced
1 clove garlic, minced
1 small carrot, diced
1 stalk celery, diced
salt and ground black pepper
3/4 pound broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
1 (15 ounce) can diced tomatoes
1 tablespoon chopped green olives
2 teaspoons maple syrup
1/4 cup crumbled goat cheese
1/4 cup Parmesan cheese
Directions
Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
Preheat an oven to 375 degrees F (190 degrees C).
Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
Bake in preheated oven until the cheese begins to brown, about 20 minutes.
1 tablespoon olive oil
1 small onion, thinly sliced
1 clove garlic, minced
1 small carrot, diced
1 stalk celery, diced
salt and ground black pepper
3/4 pound broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
1 (15 ounce) can diced tomatoes
1 tablespoon chopped green olives
2 teaspoons maple syrup
1/4 cup crumbled goat cheese
1/4 cup Parmesan cheese
Directions
Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
Preheat an oven to 375 degrees F (190 degrees C).
Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
Bake in preheated oven until the cheese begins to brown, about 20 minutes.
Cooking : Bacon Ranch Cheese Ball
Ingredients
6 slices bacon
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package buttermilk Ranch dressing mix
1/2 cup shredded sharp Cheddar cheese
4 green onions, chopped
3 tablespoons chopped black olives
1 1/2 cups chopped pecans (optional)
Directions
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. Chop the cooled bacon into small pieces.
Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Add the bacon, Cheddar cheese, green onions, and olives; stir until well combined. Shape the mixture into a ball and roll in the chopped pecans. Refrigerate overnight.
6 slices bacon
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package buttermilk Ranch dressing mix
1/2 cup shredded sharp Cheddar cheese
4 green onions, chopped
3 tablespoons chopped black olives
1 1/2 cups chopped pecans (optional)
Directions
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. Chop the cooled bacon into small pieces.
Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Add the bacon, Cheddar cheese, green onions, and olives; stir until well combined. Shape the mixture into a ball and roll in the chopped pecans. Refrigerate overnight.
Cooking : Apple-Raspberry Crisp
Ingredients
1 cup packed brown sugar
1 tablespoon all-purpose flour
5 large Granny Smith apples - peeled, cored and thinly sliced
1 cup frozen raspberries, thawed
1/2 cup old-fashioned oats
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.
1 cup packed brown sugar
1 tablespoon all-purpose flour
5 large Granny Smith apples - peeled, cored and thinly sliced
1 cup frozen raspberries, thawed
1/2 cup old-fashioned oats
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.
Cooking : Awesome Pasta Salad
Ingredients
1 (16 ounce) package fusilli (spiral) pasta
3 cups cherry tomatoes, halved
1/2 pound provolone cheese, cubed
1/2 pound salami, cubed
1/4 pound sliced pepperoni, cut in half
1 large green bell pepper, cut into 1 inch pieces
1 (10 ounce) can black olives, drained
1 (4 ounce) jar pimentos, drained
1 (8 ounce) bottle Italian salad dressing
Directions
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.
In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat.
1 (16 ounce) package fusilli (spiral) pasta
3 cups cherry tomatoes, halved
1/2 pound provolone cheese, cubed
1/2 pound salami, cubed
1/4 pound sliced pepperoni, cut in half
1 large green bell pepper, cut into 1 inch pieces
1 (10 ounce) can black olives, drained
1 (4 ounce) jar pimentos, drained
1 (8 ounce) bottle Italian salad dressing
Directions
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.
In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat.
Cooking : Bada Bing Bada Banged Potatoes
Ingredients
5 pounds small new potatoes
3/4 cup olive oil
1/4 cup melted butter
1 cup grated Parmesan cheese
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons minced fresh parsley
1/2 cup grated Parmesan cheese
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Place the potatoes in a large saucepan of water. Cover; bring to a boil over high heat. Reduce heat; gently cook potatoes until tender but still firm, about 20 minutes. Drain.
Place potatoes on a greased, rimmed baking sheet. Smash the warm potatoes with the heel of your hand or a small pan to flatten slightly and break the skin.
Mix together the olive oil, butter, 1 cup Parmesan cheese, basil, oregano, thyme, rosemary, garlic powder, red pepper flakes, salt, and pepper in a large bowl; add the potatoes and toss well. Return coated potatoes to baking sheet, leaving 1/2 inch space between each potato.
Roast potatoes in the preheated oven until lightly browned and slightly crispy; about 30 minutes. Place hot potatoes on a large platter; sprinkle with parsley and the remaining 1/2 cup Parmesan cheese.
5 pounds small new potatoes
3/4 cup olive oil
1/4 cup melted butter
1 cup grated Parmesan cheese
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons minced fresh parsley
1/2 cup grated Parmesan cheese
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Place the potatoes in a large saucepan of water. Cover; bring to a boil over high heat. Reduce heat; gently cook potatoes until tender but still firm, about 20 minutes. Drain.
Place potatoes on a greased, rimmed baking sheet. Smash the warm potatoes with the heel of your hand or a small pan to flatten slightly and break the skin.
Mix together the olive oil, butter, 1 cup Parmesan cheese, basil, oregano, thyme, rosemary, garlic powder, red pepper flakes, salt, and pepper in a large bowl; add the potatoes and toss well. Return coated potatoes to baking sheet, leaving 1/2 inch space between each potato.
Roast potatoes in the preheated oven until lightly browned and slightly crispy; about 30 minutes. Place hot potatoes on a large platter; sprinkle with parsley and the remaining 1/2 cup Parmesan cheese.
Cooking : Blueberry Almond Scones
Ingredients
2 tablespoons fresh blueberries
2 tablespoons blueberry preserves
1 tablespoon pomegranate juice
5 tablespoons unsalted butter
3/4 cup white sugar
1/3 cup milk
1 teaspoon almond extract
2 teaspoons lemon zest
1/2 teaspoon lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped almonds
1 cup fresh blueberries
Directions
Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
Place 2 tablespoons blueberries in a microwaveable bowl; heat in the microwave until very soft, about 20 seconds. Stir in the preserves and pomegranate juice; set aside.
Cream together the butter and sugar in a small bowl using an electric hand mixer. Beat in the egg. Add the milk, almond extract, lemon zest, lemon juice, and the blueberry mixture, continuing to beat until combined.
Sift together the flour, baking powder, baking soda, and salt in a bowl. Gradually add the flour mixture to the blueberry mixture, continually beating until you have a soft dough. Fold the almonds and 1 cup blueberries into the dough. Drop dough by rounded teaspoonfuls onto lined baking sheets.
Bake until golden brown, about 15 minutes.
2 tablespoons fresh blueberries
2 tablespoons blueberry preserves
1 tablespoon pomegranate juice
5 tablespoons unsalted butter
3/4 cup white sugar
1/3 cup milk
1 teaspoon almond extract
2 teaspoons lemon zest
1/2 teaspoon lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped almonds
1 cup fresh blueberries
Directions
Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
Place 2 tablespoons blueberries in a microwaveable bowl; heat in the microwave until very soft, about 20 seconds. Stir in the preserves and pomegranate juice; set aside.
Cream together the butter and sugar in a small bowl using an electric hand mixer. Beat in the egg. Add the milk, almond extract, lemon zest, lemon juice, and the blueberry mixture, continuing to beat until combined.
Sift together the flour, baking powder, baking soda, and salt in a bowl. Gradually add the flour mixture to the blueberry mixture, continually beating until you have a soft dough. Fold the almonds and 1 cup blueberries into the dough. Drop dough by rounded teaspoonfuls onto lined baking sheets.
Bake until golden brown, about 15 minutes.
Cooking : Authentic Paella Valenciana
Ingredients
1 tablespoon olive oil
1/2 (4 pound) whole chicken, cut into 6 pieces
1/2 (2 pound) rabbit, cleaned and cut into pieces
1 head garlic, cloves separated and peeled
1 tomato, finely chopped
1 (15.5 ounce) can butter beans
1/2 (10 ounce) package frozen green peas
1/2 (10 ounce) package frozen green beans
salt to taste
1 teaspoon mild paprika, or to taste
1 pinch saffron threads
dried thyme to taste (optional)
dried rosemary to taste (optional)
4 cups uncooked white rice, or as needed
Directions
Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.
1 tablespoon olive oil
1/2 (4 pound) whole chicken, cut into 6 pieces
1/2 (2 pound) rabbit, cleaned and cut into pieces
1 head garlic, cloves separated and peeled
1 tomato, finely chopped
1 (15.5 ounce) can butter beans
1/2 (10 ounce) package frozen green peas
1/2 (10 ounce) package frozen green beans
salt to taste
1 teaspoon mild paprika, or to taste
1 pinch saffron threads
dried thyme to taste (optional)
dried rosemary to taste (optional)
4 cups uncooked white rice, or as needed
Directions
Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.
Cooking : Berry Burst Sorbet
Ingredients
1 cup SPLENDA� Granular
1 cup water
1 1/2 cups frozen blueberries, thawed
1 1/2 cups frozen blackberries, thawed
1/2 cup frozen raspberries, thawed
1/2 cup heavy cream (optional)
Directions
In a large measuring cup, dissolve Splenda in water.
In a food processor or blender, puree berries until smooth, adding sweetened water gradually. Pour in cream, and pulse until blended.
Pour mixture into ice cream machine and let freeze until mixture is very thick. Eat some right away! Then freeze the rest.
1 cup SPLENDA� Granular
1 cup water
1 1/2 cups frozen blueberries, thawed
1 1/2 cups frozen blackberries, thawed
1/2 cup frozen raspberries, thawed
1/2 cup heavy cream (optional)
Directions
In a large measuring cup, dissolve Splenda in water.
In a food processor or blender, puree berries until smooth, adding sweetened water gradually. Pour in cream, and pulse until blended.
Pour mixture into ice cream machine and let freeze until mixture is very thick. Eat some right away! Then freeze the rest.
Cooking : Basil Cream Chicken
Ingredients
1/4 cup milk
1/4 cup bread crumbs
1 pound skinless, boneless chicken breast halves
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon ground black pepper
Directions
Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.
Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.
1/4 cup milk
1/4 cup bread crumbs
1 pound skinless, boneless chicken breast halves
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon ground black pepper
Directions
Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.
Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.
Cooking : Apricot Walnut Bread
Ingredients
4 egg whites
2/3 cup water
1/2 cup orange juice
1/4 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup oat bran hot cereal, uncooked
1/2 cup chopped dried apricots
1 1/4 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup chopped walnuts
Directions
In a bowl, combine the first five ingredients. Stir in oat bran and apricots. Combine flour, brown sugar, baking powder and soda; stir into apricot mixture just until moistened. Fold in nuts. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 50-55 minutes or until bread tests done. Cool in pan 10 minutes; remove to wire rack.
4 egg whites
2/3 cup water
1/2 cup orange juice
1/4 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup oat bran hot cereal, uncooked
1/2 cup chopped dried apricots
1 1/4 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup chopped walnuts
Directions
In a bowl, combine the first five ingredients. Stir in oat bran and apricots. Combine flour, brown sugar, baking powder and soda; stir into apricot mixture just until moistened. Fold in nuts. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 50-55 minutes or until bread tests done. Cool in pan 10 minutes; remove to wire rack.
Cooking : Best Ever Spinach Artichoke Dip
Ingredients
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup shredded Italian cheese blend
1/2 cup mayonnaise
1 cup Alfredo sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a small casserole dish, mix the spinach, artichoke hearts, cheese, mayonnaise, and Alfredo sauce.
Bake 20 minutes in the preheated oven, or until lightly bubbly and lightly browned.
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup shredded Italian cheese blend
1/2 cup mayonnaise
1 cup Alfredo sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a small casserole dish, mix the spinach, artichoke hearts, cheese, mayonnaise, and Alfredo sauce.
Bake 20 minutes in the preheated oven, or until lightly bubbly and lightly browned.
Cooking : Baked Ziti Supreme
Ingredients
1 pound ground beef
1 medium onion, chopped
1 (28 ounce) jar Prego� Fresh Mushroom Italian Sauce
1 1/2 cups shredded mozzarella cheese
5 cups hot cooked medium tube-shaped pasta (ziti)
1/4 cup grated Parmesan cheese
Directions
In large saucepan over medium-high heat, cook beef and onion until beef is browned, stirring to separate meat. Pour off fat.
Stir in pasta sauce, 1 cup mozzarella cheese and macaroni. Spoon into 3-quart shallow baking dish. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake at 350 degrees F for 30 minutes or until hot.
1 pound ground beef
1 medium onion, chopped
1 (28 ounce) jar Prego� Fresh Mushroom Italian Sauce
1 1/2 cups shredded mozzarella cheese
5 cups hot cooked medium tube-shaped pasta (ziti)
1/4 cup grated Parmesan cheese
Directions
In large saucepan over medium-high heat, cook beef and onion until beef is browned, stirring to separate meat. Pour off fat.
Stir in pasta sauce, 1 cup mozzarella cheese and macaroni. Spoon into 3-quart shallow baking dish. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake at 350 degrees F for 30 minutes or until hot.
Cooking : BLT Chicken Salad
Ingredients
1/2 cup mayonnaise
4 tablespoons barbecue sauce
2 tablespoons finely chopped onion
1 tablespoon lemon juice
1/4 teaspoon pepper
8 cups torn salad greens
2 large tomatoes, chopped
1 1/2 pounds boneless skinless chicken breasts, cooked and cubed
10 bacon strips, cooked and crumbled
2 hard-cooked eggs, sliced
Directions
In a small bowl, combine the first five ingredients; mix well.
Cover and refrigerate until serving.
Place salad greens on a large serving platter. Sprinkle with tomatoes, chicken and bacon; garnish with eggs. Drizzle with dressing.
1/2 cup mayonnaise
4 tablespoons barbecue sauce
2 tablespoons finely chopped onion
1 tablespoon lemon juice
1/4 teaspoon pepper
8 cups torn salad greens
2 large tomatoes, chopped
1 1/2 pounds boneless skinless chicken breasts, cooked and cubed
10 bacon strips, cooked and crumbled
2 hard-cooked eggs, sliced
Directions
In a small bowl, combine the first five ingredients; mix well.
Cover and refrigerate until serving.
Place salad greens on a large serving platter. Sprinkle with tomatoes, chicken and bacon; garnish with eggs. Drizzle with dressing.
Cooking : Bell Peppers and Pasta
Ingredients
2 1/4 cups uncooked penne or medium tube pasta
3/4 cup chopped onion
1 tablespoon olive oil
3 garlic cloves, minced
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/4 cup sliced ripe olives
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup water
1/2 cup crumbled feta cheese
Directions
Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.
2 1/4 cups uncooked penne or medium tube pasta
3/4 cup chopped onion
1 tablespoon olive oil
3 garlic cloves, minced
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/4 cup sliced ripe olives
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup water
1/2 cup crumbled feta cheese
Directions
Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.
Cooking : Baby Greens with a Warm Gorgonzola Dressing
Ingredients
4 slices bacon
3/4 cup olive oil
1/3 cup red wine vinegar
1/4 cup white sugar
1 teaspoon salt
1 clove garlic, minced
2 ounces crumbled Gorgonzola cheese
6 cups mixed baby greens
2 tablespoons toasted sliced almonds
Directions
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; crumble and set aside.
Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.
4 slices bacon
3/4 cup olive oil
1/3 cup red wine vinegar
1/4 cup white sugar
1 teaspoon salt
1 clove garlic, minced
2 ounces crumbled Gorgonzola cheese
6 cups mixed baby greens
2 tablespoons toasted sliced almonds
Directions
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; crumble and set aside.
Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.
Cooking : Broccoli Tofu Pitas
Ingredients
1 tablespoon vegetable oil
1 cup fresh broccoli florets
1 cup diced firm tofu
2 tablespoons thousand island dressing
1 pita bread
Directions
In a skillet over medium high heat, heat the tablespoon of oil. Fry broccoli in hot oil for 5 minutes, then stir in the tofu. Cook until broccoli is slightly tender, about 3 to 4 more minutes. Remove from heat and toss with the salad dressing.
Cut pita bread in half and stuff each pocket with half of the mixture. Other types of dressing may be used in place of thousand island if desired.
1 tablespoon vegetable oil
1 cup fresh broccoli florets
1 cup diced firm tofu
2 tablespoons thousand island dressing
1 pita bread
Directions
In a skillet over medium high heat, heat the tablespoon of oil. Fry broccoli in hot oil for 5 minutes, then stir in the tofu. Cook until broccoli is slightly tender, about 3 to 4 more minutes. Remove from heat and toss with the salad dressing.
Cut pita bread in half and stuff each pocket with half of the mixture. Other types of dressing may be used in place of thousand island if desired.
Cooking : Brownie Mix in a Jar II
Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2/3 cup unsweetened cocoa powder
2 1/4 cups white sugar
1/2 cup chopped pecans
Directions
Mix together flour, baking powder, and salt in a quart jar. Layer remaining ingredients in the order listed. Press each layer firmly in place before adding the next layer. NOTE: Be sure to wipe out the inside of the jar with a dry paper towel after adding the cocoa powder, so the other layers will show through the glass.
Attach a tag with the following instructions: Brownie Mix in a Jar 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13inch baking pan. 2. Empty jar of brownie mix into a large mixing bowl, and stir to blend. Mix in 3/4 cup melted butter and 4 eggs. Mix thoroughly. Spread batter evenly into prepared baking pan. 3. Bake for 25 to 30 minutes in preheated oven. Cool completely in pan before cutting into 2 inch squares.
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2/3 cup unsweetened cocoa powder
2 1/4 cups white sugar
1/2 cup chopped pecans
Directions
Mix together flour, baking powder, and salt in a quart jar. Layer remaining ingredients in the order listed. Press each layer firmly in place before adding the next layer. NOTE: Be sure to wipe out the inside of the jar with a dry paper towel after adding the cocoa powder, so the other layers will show through the glass.
Attach a tag with the following instructions: Brownie Mix in a Jar 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13inch baking pan. 2. Empty jar of brownie mix into a large mixing bowl, and stir to blend. Mix in 3/4 cup melted butter and 4 eggs. Mix thoroughly. Spread batter evenly into prepared baking pan. 3. Bake for 25 to 30 minutes in preheated oven. Cool completely in pan before cutting into 2 inch squares.
Cooking : Brown Rice Salad
Ingredients
1 2/3 cups uncooked brown rice
2 1/2 cups water
1 cup low fat sour cream
1 tablespoon red wine vinegar
1 tablespoon fresh lime juice
2 teaspoons honey
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon black pepper
2 slices bacon
1 cup diced red bell pepper
1 cup chopped green onions
1/2 cup frozen green peas, thawed
1/4 cup toasted almond slices
2 tablespoons chopped cilantro
Directions
Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.
In a medium bowl, mix the sour cream, red wine vinegar, lime juice, honey, cumin, chili powder, salt, and pepper. Refrigerate until ready to use.
Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
In a large bowl, mix the rice, dressing mixture, bacon, bell pepper, green onions, peas, almonds, and cilantro. Chill at least 1 hour before serving.
1 2/3 cups uncooked brown rice
2 1/2 cups water
1 cup low fat sour cream
1 tablespoon red wine vinegar
1 tablespoon fresh lime juice
2 teaspoons honey
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon black pepper
2 slices bacon
1 cup diced red bell pepper
1 cup chopped green onions
1/2 cup frozen green peas, thawed
1/4 cup toasted almond slices
2 tablespoons chopped cilantro
Directions
Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.
In a medium bowl, mix the sour cream, red wine vinegar, lime juice, honey, cumin, chili powder, salt, and pepper. Refrigerate until ready to use.
Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
In a large bowl, mix the rice, dressing mixture, bacon, bell pepper, green onions, peas, almonds, and cilantro. Chill at least 1 hour before serving.
Cooking : Berry Nectarine Salad
Ingredients
4 medium unpeeled nectarines, sliced
1/4 cup sugar
1/2 teaspoon ground ginger
1 teaspoon lemon juice
2 cups fresh raspberries
1 cup fresh blueberries
3 ounces reduced-fat cream cheese
Directions
Place nectarines in a large bowl. Combine sugar and ginger; sprinkle over nectarines and gently stir to evenly coat. Drizzle with lemon juice. Cover and refrigerate for 1 hour, stirring once.
Drain and reserve liquid. Gently stir raspberries and blueberries into nectarines. In a small mixing bowl, beat cream cheese until smooth. Gradually beat in reserved liquid. Spoon over fruit; serve immediately.
4 medium unpeeled nectarines, sliced
1/4 cup sugar
1/2 teaspoon ground ginger
1 teaspoon lemon juice
2 cups fresh raspberries
1 cup fresh blueberries
3 ounces reduced-fat cream cheese
Directions
Place nectarines in a large bowl. Combine sugar and ginger; sprinkle over nectarines and gently stir to evenly coat. Drizzle with lemon juice. Cover and refrigerate for 1 hour, stirring once.
Drain and reserve liquid. Gently stir raspberries and blueberries into nectarines. In a small mixing bowl, beat cream cheese until smooth. Gradually beat in reserved liquid. Spoon over fruit; serve immediately.
Cooking : Ameilia's Italian Stuffed Olives
Ingredients
1/4 cup olive oil
1 stalk celery, minced
1/2 medium onion, minced
2 cloves garlic, pressed
2 thick cut bone-in pork chops
1 whole skinless, bone-in chicken breast
1 (10.75 ounce) can tomato puree
1 (12 ounce) can tomato paste
1 cup water
3 (8 ounce) jars colossal green olives, with pits
3 eggs, divided and beaten
1/4 cup grated Parmesan cheese
1 teaspoon ground nutmeg
1 lemon, zested
flour for dredging
bread crumbs
vegetable oil for deep frying
Directions
Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Cook and stir celery, onion, and garlic in hot oil until translucent, about 5 minutes. Add pork and chicken and cook for 7 to 10 minutes. Combine tomato puree and tomato paste with 1 cup water, and add to meat mixture. Reduce heat to low and cook, stirring occasionally, for 2 hours, or until pork and chicken are falling off the bone. Remove meat from the pot to cool, and set sauce aside.
Meanwhile, remove olive pits using a special olive pitting tool. Make a slit in one side of each olive large enough to insert stuffing.
Once cooled, remove pork and chicken meat from the bones, and mince. Mix together with 2 beaten eggs, Parmesan cheese, ground nutmeg, lemon zest, and 1/4 cup of reserved sauce. Use more or less sauce as needed so that meat mixture is moist, but not too wet.
Fill each olive with enough stuffing so that a small amount is pushing out of the slit. Dip each stuffed olive in flour, then beaten egg, then bread crumbs. Stuffed olives may be frozen in an air-tight container at this point until ready to use.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Fry olives in hot oil for about 3 minutes, or until golden brown on the outside. Serve warm.
1/4 cup olive oil
1 stalk celery, minced
1/2 medium onion, minced
2 cloves garlic, pressed
2 thick cut bone-in pork chops
1 whole skinless, bone-in chicken breast
1 (10.75 ounce) can tomato puree
1 (12 ounce) can tomato paste
1 cup water
3 (8 ounce) jars colossal green olives, with pits
3 eggs, divided and beaten
1/4 cup grated Parmesan cheese
1 teaspoon ground nutmeg
1 lemon, zested
flour for dredging
bread crumbs
vegetable oil for deep frying
Directions
Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Cook and stir celery, onion, and garlic in hot oil until translucent, about 5 minutes. Add pork and chicken and cook for 7 to 10 minutes. Combine tomato puree and tomato paste with 1 cup water, and add to meat mixture. Reduce heat to low and cook, stirring occasionally, for 2 hours, or until pork and chicken are falling off the bone. Remove meat from the pot to cool, and set sauce aside.
Meanwhile, remove olive pits using a special olive pitting tool. Make a slit in one side of each olive large enough to insert stuffing.
Once cooled, remove pork and chicken meat from the bones, and mince. Mix together with 2 beaten eggs, Parmesan cheese, ground nutmeg, lemon zest, and 1/4 cup of reserved sauce. Use more or less sauce as needed so that meat mixture is moist, but not too wet.
Fill each olive with enough stuffing so that a small amount is pushing out of the slit. Dip each stuffed olive in flour, then beaten egg, then bread crumbs. Stuffed olives may be frozen in an air-tight container at this point until ready to use.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Fry olives in hot oil for about 3 minutes, or until golden brown on the outside. Serve warm.
Cooking : Banana Tortilla Snacks
Ingredients
1 (6 inch) flour tortilla
2 tablespoons peanut butter
1 tablespoon honey
2 tablespoons raisins
Directions
Lay tortilla flat. Spread peanut butter and honey on tortilla. Place banana in the middle and sprinkle in the raisins. Wrap, and serve.
1 (6 inch) flour tortilla
2 tablespoons peanut butter
1 tablespoon honey
2 tablespoons raisins
Directions
Lay tortilla flat. Spread peanut butter and honey on tortilla. Place banana in the middle and sprinkle in the raisins. Wrap, and serve.
Cooking : Butter Crunch Cookies
Ingredients
2 cups butter (no substitutes), softened
2 cups sugar
3 cups all-purpose flour
2 teaspoons cream of tartar
2 teaspoons baking soda
1/2 teaspoon salt
4 cups cornflakes, slightly crushed
1 cup chopped pecans
Directions
In a mixing bowl, cream butter and sugar. Combine flour, cream of tartar, baking soda and salt; gradually add to the creamed mixture. Stir in the cornflakes and pecans. Roll into 1-in balls. Place 1 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
2 cups butter (no substitutes), softened
2 cups sugar
3 cups all-purpose flour
2 teaspoons cream of tartar
2 teaspoons baking soda
1/2 teaspoon salt
4 cups cornflakes, slightly crushed
1 cup chopped pecans
Directions
In a mixing bowl, cream butter and sugar. Combine flour, cream of tartar, baking soda and salt; gradually add to the creamed mixture. Stir in the cornflakes and pecans. Roll into 1-in balls. Place 1 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
Cooking : Bacon Chicken Livers
Ingredients
1/2 pound bacon
1 pound fresh chicken livers
4 tablespoons honey
Directions
Preheat oven to broil setting.
Cut each slice of bacon in half and wrap around each chicken liver, securing with toothpicks.
Broil until bacon is cooked and crisp on one side, then turn and repeat (about 6 to 8 minutes each side). Serve with honey in a bowl, for dipping.
1/2 pound bacon
1 pound fresh chicken livers
4 tablespoons honey
Directions
Preheat oven to broil setting.
Cut each slice of bacon in half and wrap around each chicken liver, securing with toothpicks.
Broil until bacon is cooked and crisp on one side, then turn and repeat (about 6 to 8 minutes each side). Serve with honey in a bowl, for dipping.
Cooking : Apricot Coconut Balls
Ingredients
1 1/2 cups dried apricots
2 cups flaked coconut
2/3 cup sweetened condensed milk
confectioners' sugar
Directions
Chop apricots in a food processor. Transfer to a bowl; add coconut and milk. Shape into 1-in. balls; roll in sugar. Place on a baking sheet. Refrigerate until firm. Store in an airtight container in the freezer or refrigerator.
1 1/2 cups dried apricots
2 cups flaked coconut
2/3 cup sweetened condensed milk
confectioners' sugar
Directions
Chop apricots in a food processor. Transfer to a bowl; add coconut and milk. Shape into 1-in. balls; roll in sugar. Place on a baking sheet. Refrigerate until firm. Store in an airtight container in the freezer or refrigerator.
Cooking : Beer Roasted Lime Chicken
Ingredients
1 (4 pound) whole chicken
1 tablespoon salt, or to taste
1 tablespoon ground black pepper, or to taste
1 lime, halved
1/2 (12 fluid ounce) can beer
1 cup water
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Season the chicken inside and out with salt and pepper. Squeeze the juice from the lime over the whole chicken, then place the halves into the cavity of the chicken. Set the half full beer can in the center of a roasting pan or baking dish, and place the chicken over it in an upright position with the beer inserted into the cavity. Pour water into the bottom of the pan. Cover the chicken with aluminum foil, and place roasting pan and all into the oven.
Roast the chicken for about 1 1/2 hours in the preheated oven, removing foil during the last 20 minutes. Baste occasionally with the drippings. When finished, the internal temperature of the chicken should be 180 degrees F (80 degrees C) when taken in the meatiest part of the thigh. Let the chicken rest for about 10 minutes before serving.
1 (4 pound) whole chicken
1 tablespoon salt, or to taste
1 tablespoon ground black pepper, or to taste
1 lime, halved
1/2 (12 fluid ounce) can beer
1 cup water
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Season the chicken inside and out with salt and pepper. Squeeze the juice from the lime over the whole chicken, then place the halves into the cavity of the chicken. Set the half full beer can in the center of a roasting pan or baking dish, and place the chicken over it in an upright position with the beer inserted into the cavity. Pour water into the bottom of the pan. Cover the chicken with aluminum foil, and place roasting pan and all into the oven.
Roast the chicken for about 1 1/2 hours in the preheated oven, removing foil during the last 20 minutes. Baste occasionally with the drippings. When finished, the internal temperature of the chicken should be 180 degrees F (80 degrees C) when taken in the meatiest part of the thigh. Let the chicken rest for about 10 minutes before serving.
Cooking : Broccoli and Noodles Supreme
Ingredients
3 cups uncooked medium egg noodles
2 cups fresh or frozen broccoli flowerets
1 (10.75 ounce) can Campbell's� Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1/3 cup grated Parmesan cheese
1/8 teaspoon ground black pepper
Directions
Cook noodles according to package directions. Add broccoli for last 5 minutes of cooking time. Drain.
Mix soup, sour cream, cheese, pepper and noodle mixture in saucepan. Heat through.
3 cups uncooked medium egg noodles
2 cups fresh or frozen broccoli flowerets
1 (10.75 ounce) can Campbell's� Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1/3 cup grated Parmesan cheese
1/8 teaspoon ground black pepper
Directions
Cook noodles according to package directions. Add broccoli for last 5 minutes of cooking time. Drain.
Mix soup, sour cream, cheese, pepper and noodle mixture in saucepan. Heat through.
Cooking : Best Bircher Meusli
Ingredients
2 cups rolled oats
3 tablespoons raisins
3 tablespoons honey
1 1/2 cups plain yogurt
1 1/4 cups soy milk
Directions
In a large glass bowl, stir together the oats, raisins, honey, yogurt and soy milk. Cover and refrigerate overnight before serving.
2 cups rolled oats
3 tablespoons raisins
3 tablespoons honey
1 1/2 cups plain yogurt
1 1/4 cups soy milk
Directions
In a large glass bowl, stir together the oats, raisins, honey, yogurt and soy milk. Cover and refrigerate overnight before serving.
Cooking : Baked Cherry Tomatoes with Garlic
Ingredients
1 pint cherry tomatoes
4 cloves garlic, slivered
2 tablespoons extra virgin olive oil (optional)
kosher salt (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut a slit in one side of the cherry tomatoes, and insert a sliver of garlic into each. Arrange tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt.
Bake tomatoes about 20 minutes in the preheated oven, until slightly shriveled. Serve warm.
1 pint cherry tomatoes
4 cloves garlic, slivered
2 tablespoons extra virgin olive oil (optional)
kosher salt (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut a slit in one side of the cherry tomatoes, and insert a sliver of garlic into each. Arrange tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt.
Bake tomatoes about 20 minutes in the preheated oven, until slightly shriveled. Serve warm.
Cooking : Balsamic Roasted Vegetable Salad
Ingredients
12 new potatoes, halved
2 large red onions, each cut into 8 wedges
2 large yellow bell peppers, seeded and cubed
4 cloves garlic, peeled
1 eggplant, thickly sliced (optional)
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
salt to taste
1 pint cherry tomatoes, halved
1/3 cup toasted pine nuts
1 (10 ounce) bag baby spinach leaves
2 tablespoons balsamic vinegar
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Place potatoes into a microwave safe dish, and place into the microwave. Cook on High until the potatoes are just tender, 3 to 4 minutes. Place the potatoes into a large bowl along with the onion, bell pepper, garlic, and eggplant. Sprinkle with rosemary, thyme, and olive oil. Toss to coat the vegetables with olive oil, then season with salt to taste. Spread vegetables onto prepared baking sheet.
Roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes. Stir in the cherry tomato halves, and continue cooking 15 minutes more.
Toss the roasted vegetables in a large bowl with the pine nuts, spinach, and balsamic vinegar.
12 new potatoes, halved
2 large red onions, each cut into 8 wedges
2 large yellow bell peppers, seeded and cubed
4 cloves garlic, peeled
1 eggplant, thickly sliced (optional)
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
salt to taste
1 pint cherry tomatoes, halved
1/3 cup toasted pine nuts
1 (10 ounce) bag baby spinach leaves
2 tablespoons balsamic vinegar
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Place potatoes into a microwave safe dish, and place into the microwave. Cook on High until the potatoes are just tender, 3 to 4 minutes. Place the potatoes into a large bowl along with the onion, bell pepper, garlic, and eggplant. Sprinkle with rosemary, thyme, and olive oil. Toss to coat the vegetables with olive oil, then season with salt to taste. Spread vegetables onto prepared baking sheet.
Roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes. Stir in the cherry tomato halves, and continue cooking 15 minutes more.
Toss the roasted vegetables in a large bowl with the pine nuts, spinach, and balsamic vinegar.
Cooking : Better Baked Beans
Ingredients
3 (15 ounce) cans navy beans
2 tablespoons olive oil
2 cups minced onion
2 tablespoons minced fresh ginger
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon allspice
1 teaspoon salt
2 medium carrots, diced
2 tablespoons minced garlic
1 medium red or yellow bell pepper, diced
1/4 cup grainy prepared mustard
1/4 cup dark molasses
2 tablespoons cider vinegar
1 (15 ounce) can low-sodium diced tomatoes
Minced flat-leaf parsley
Minced walnuts, lightly toasted
Directions
Preheat the oven to 350 degrees F.
Empty the cans of beans into a colander in the sink. Rinse thoroughly and set aside to drain.
Place a large (10 to 12 inch) skillet over medium heat and wait about a minute. Add the olive oil and swirl to coat the pan. Add the onion, spices, and half the salt, and cook, stirring often, over medium heat for 5 minutes or until the onion begins to soften.
Add the carrots, garlic, and bell pepper, plus the remaining salt. Stir to blend, then cover, turn the heat down to medium-low, and cook for 8 to 10 minutes, or until the carrots are tender.
Stir in the mustard, molasses, and vinegar. Cook for 1 minute, then pour in the canned tomatoes with all their liquid. Bring to a boil, lower the heat to a simmer, and cook for 5 minutes. Remove from heat, and gently stir in the beans (careful not to break them).
Transfer to a 9 X 13-inch baking pan, and cover it tightly with foil. Bake undisturbed for 45 minutes.
Serve hot, topped with parsley and walnuts.
3 (15 ounce) cans navy beans
2 tablespoons olive oil
2 cups minced onion
2 tablespoons minced fresh ginger
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon allspice
1 teaspoon salt
2 medium carrots, diced
2 tablespoons minced garlic
1 medium red or yellow bell pepper, diced
1/4 cup grainy prepared mustard
1/4 cup dark molasses
2 tablespoons cider vinegar
1 (15 ounce) can low-sodium diced tomatoes
Minced flat-leaf parsley
Minced walnuts, lightly toasted
Directions
Preheat the oven to 350 degrees F.
Empty the cans of beans into a colander in the sink. Rinse thoroughly and set aside to drain.
Place a large (10 to 12 inch) skillet over medium heat and wait about a minute. Add the olive oil and swirl to coat the pan. Add the onion, spices, and half the salt, and cook, stirring often, over medium heat for 5 minutes or until the onion begins to soften.
Add the carrots, garlic, and bell pepper, plus the remaining salt. Stir to blend, then cover, turn the heat down to medium-low, and cook for 8 to 10 minutes, or until the carrots are tender.
Stir in the mustard, molasses, and vinegar. Cook for 1 minute, then pour in the canned tomatoes with all their liquid. Bring to a boil, lower the heat to a simmer, and cook for 5 minutes. Remove from heat, and gently stir in the beans (careful not to break them).
Transfer to a 9 X 13-inch baking pan, and cover it tightly with foil. Bake undisturbed for 45 minutes.
Serve hot, topped with parsley and walnuts.
Cooking : Bob's Cinnamon-Oatmeal Pancakes
Ingredients
1 3/4 cups apple cider
1 cup quick cooking oats
2 tablespoons butter, melted
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup raisins
2 eggs
Directions
In a microwave safe bowl, combine apple cider and oats. In a separate bowl, stir together butter, cider vinegar and cinnamon. Stir the two mixtures together and microwave on high for 2 minutes. Let cool to lukewarm.
Stir together flour, baking powder, raisins and eggs. Blend flour mixture into oatmeal mixture.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
1 3/4 cups apple cider
1 cup quick cooking oats
2 tablespoons butter, melted
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup raisins
2 eggs
Directions
In a microwave safe bowl, combine apple cider and oats. In a separate bowl, stir together butter, cider vinegar and cinnamon. Stir the two mixtures together and microwave on high for 2 minutes. Let cool to lukewarm.
Stir together flour, baking powder, raisins and eggs. Blend flour mixture into oatmeal mixture.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Cooking : Baked Omelet Squares
Ingredients
1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1 (12 ounce) can sliced mushrooms
1 (6 ounce) can sliced black olives
chopped cooked ham (optional)
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste
Directions
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a skillet over medium heat, and cook the onion until tender.
Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.
1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1 (12 ounce) can sliced mushrooms
1 (6 ounce) can sliced black olives
chopped cooked ham (optional)
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste
Directions
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a skillet over medium heat, and cook the onion until tender.
Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.
Cooking : Blackberry Pastry Bread
Ingredients
1/2 cup warm milk (110 to 115 degrees F)
1 tablespoon white sugar
1 (.25 ounce) package active dry yeast
3 egg yolks
1 cup whipping cream
3 1/2 cups all-purpose flour
1/4 cup white sugar
1 teaspoon salt
1/2 cup butter, chilled
1 cup blackberries
Directions
Combine the milk, 1 tablespoon sugar, and the yeast in a large bowl; stir the egg yolks and whipping cream into the milk mixture. Allow to rest for 10 minutes.
Whisk together the flour, 1/4 cup of sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas. Turn mixture into a bowl and proceed.) Stir in yeast mixture until combined. Cover bowl with plastic wrap and refrigerate for 4 hours.
Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Turn dough onto a lightly floured board. Divide the dough into three portions and shape them into balls. Roll each ball out to a 9x12 inch rectangle. Spoon blackberries evenly onto the center third of each rectangle, width-wise. Using a knife, cut about 9 slanting lines along each side approximately 1 inch apart. Create a braid by folding alternating strips from each side, overlapping the berries. Place the pastry braid onto the prepared baking sheet. Repeat with the remaining two portions. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
Bake in the preheated oven until golden brown, 25 to 30 minutes.
1/2 cup warm milk (110 to 115 degrees F)
1 tablespoon white sugar
1 (.25 ounce) package active dry yeast
3 egg yolks
1 cup whipping cream
3 1/2 cups all-purpose flour
1/4 cup white sugar
1 teaspoon salt
1/2 cup butter, chilled
1 cup blackberries
Directions
Combine the milk, 1 tablespoon sugar, and the yeast in a large bowl; stir the egg yolks and whipping cream into the milk mixture. Allow to rest for 10 minutes.
Whisk together the flour, 1/4 cup of sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas. Turn mixture into a bowl and proceed.) Stir in yeast mixture until combined. Cover bowl with plastic wrap and refrigerate for 4 hours.
Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Turn dough onto a lightly floured board. Divide the dough into three portions and shape them into balls. Roll each ball out to a 9x12 inch rectangle. Spoon blackberries evenly onto the center third of each rectangle, width-wise. Using a knife, cut about 9 slanting lines along each side approximately 1 inch apart. Create a braid by folding alternating strips from each side, overlapping the berries. Place the pastry braid onto the prepared baking sheet. Repeat with the remaining two portions. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
Bake in the preheated oven until golden brown, 25 to 30 minutes.
Cooking : Banana Split Bread
Ingredients
1/2 cup butter or margarine, softened
1 cup sugar
1 cup mashed ripe bananas
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup chopped pecans
Directions
In a mixing bowl, cream butter and sugar. beat in egg. In a small bowl, combine bananas and milk. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with banana mixture. Fold in chocolate chips and pecans.
Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
1/2 cup butter or margarine, softened
1 cup sugar
1 cup mashed ripe bananas
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup chopped pecans
Directions
In a mixing bowl, cream butter and sugar. beat in egg. In a small bowl, combine bananas and milk. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with banana mixture. Fold in chocolate chips and pecans.
Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Cooking : Apple Nut Coffee Cake
Ingredients
1 cup sugar
1/2 cup unsweetened applesauce
1/4 cup egg substitute
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sliced, peeled tart apples
1/2 cup coarsely chopped pecans
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon butter or stick margarine, melted
1/4 teaspoon ground cinnamon
Directions
In a mixing bowl, combine the sugar, applesauce and egg substitute; mix well. Combine the flour, cinnamon, baking powder, baking soda and salt; add to the applesauce mixture. Stir in apple and pecans.
Spread in an 8-in. square baking dish coated with nonstick cooking spray. In a bowl, combine the brown sugar, pecans, butter and cinnamon; sprinkle over apple mixture. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
1 cup sugar
1/2 cup unsweetened applesauce
1/4 cup egg substitute
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sliced, peeled tart apples
1/2 cup coarsely chopped pecans
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon butter or stick margarine, melted
1/4 teaspoon ground cinnamon
Directions
In a mixing bowl, combine the sugar, applesauce and egg substitute; mix well. Combine the flour, cinnamon, baking powder, baking soda and salt; add to the applesauce mixture. Stir in apple and pecans.
Spread in an 8-in. square baking dish coated with nonstick cooking spray. In a bowl, combine the brown sugar, pecans, butter and cinnamon; sprinkle over apple mixture. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
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