Ingredients
2 tablespoons vegetable oil
4 cloves garlic, chopped
1/2 pound ground beef
1/2 small head cabbage, shredded
1 red bell pepper, cut into strips
2 tablespoons soy sauce
1 teaspoon cornstarch
1/2 cup water
1 teaspoon ground black pepper
Directions
Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown. Stir in cabbage and pepper, and cook until vegetables are tender, and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper. Cook, stirring, until sauce has thickened.
Tuesday, October 4, 2011
Cooking : Beverage Cubes
Ingredients
2 cups brewed black tea, cold
Directions
Pour the cold tea into an ice cube tray and freeze. Pop out a few whenever you're ready for a tall cool drink.
2 cups brewed black tea, cold
Directions
Pour the cold tea into an ice cube tray and freeze. Pop out a few whenever you're ready for a tall cool drink.
Cooking : All-Bran Chocolate Chip Cookie Bars
Ingredients
1 1/4 cups Kellogg's* All-Bran* Original cereal
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups packed brown sugar
1/3 cup vegetable oil
3 tablespoons water
1 teaspoon vanilla
1/4 cup semi-sweet mini chocolate chips
Directions
In medium bowl, mix together cereal, flour, baking powder and salt. Set aside.
In large mixing bowl, whisk together brown sugar, egg, oil. Whisk in water and vanilla. Stir in cereal mixture until combined. Stir in mini chocolate chips.
Spread batter evenly in 33 x 23 cm (13 x 9-inch) baking pan coated with non-stick cooking spray.
Bake at 180 degrees C (350 degrees F) for about 30 minutes or until golden brown. Let cool completely, cut into bars. Store in airtight container.
1 1/4 cups Kellogg's* All-Bran* Original cereal
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups packed brown sugar
1/3 cup vegetable oil
3 tablespoons water
1 teaspoon vanilla
1/4 cup semi-sweet mini chocolate chips
Directions
In medium bowl, mix together cereal, flour, baking powder and salt. Set aside.
In large mixing bowl, whisk together brown sugar, egg, oil. Whisk in water and vanilla. Stir in cereal mixture until combined. Stir in mini chocolate chips.
Spread batter evenly in 33 x 23 cm (13 x 9-inch) baking pan coated with non-stick cooking spray.
Bake at 180 degrees C (350 degrees F) for about 30 minutes or until golden brown. Let cool completely, cut into bars. Store in airtight container.
Cooking : Apricot Apple Compote
Ingredients
10 dried apricots, sliced
1/2 cup water
4 medium apples, peeled and sliced
1 tablespoon sugar
1 teaspoon lemon juice
1/8 teaspoon grated lemon peel
1/8 teaspoon ground cinnamon
Directions
In a bowl, soak apricots in water for 30 minutes. Drain, reserving 3 tablespoons water. In a saucepan, combine the apricots, apples, sugar and reserved water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until apples are tender. Remove from the heat. Stir in lemon juice, peel and cinnamon. Serve warm or cold.
10 dried apricots, sliced
1/2 cup water
4 medium apples, peeled and sliced
1 tablespoon sugar
1 teaspoon lemon juice
1/8 teaspoon grated lemon peel
1/8 teaspoon ground cinnamon
Directions
In a bowl, soak apricots in water for 30 minutes. Drain, reserving 3 tablespoons water. In a saucepan, combine the apricots, apples, sugar and reserved water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until apples are tender. Remove from the heat. Stir in lemon juice, peel and cinnamon. Serve warm or cold.
Cooking : Best Bruschetta Ever
Ingredients
2 tomatoes, cubed
1 teaspoon dried basil
4 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 clove garlic, crushed
seasoning salt to taste
ground black pepper to taste
Directions
In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.
2 tomatoes, cubed
1 teaspoon dried basil
4 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 clove garlic, crushed
seasoning salt to taste
ground black pepper to taste
Directions
In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.
Cooking : Apricot Chicken Curry
Ingredients
8 chicken drumsticks
salt and pepper to taste
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes, or to taste
4 cups apricot nectar
1 teaspoon cornstarch, or as needed
1 tablespoon water
3 tablespoons Madras curry powder
1 cup dried apricots
1 large onion, roughly chopped
1 large green bell pepper, roughly chopped
4 carrots, thinly sliced
1 fresh green chile pepper, minced (optional)
1/2 cup chopped water chestnuts (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper.
Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven.
Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.
Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.
8 chicken drumsticks
salt and pepper to taste
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes, or to taste
4 cups apricot nectar
1 teaspoon cornstarch, or as needed
1 tablespoon water
3 tablespoons Madras curry powder
1 cup dried apricots
1 large onion, roughly chopped
1 large green bell pepper, roughly chopped
4 carrots, thinly sliced
1 fresh green chile pepper, minced (optional)
1/2 cup chopped water chestnuts (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper.
Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven.
Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.
Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.
Cooking : Apple-Feta Tossed Salad
Ingredients
2 tablespoons butter
1 cup walnut halves
1 tablespoon sugar
1/8 teaspoon pepper
5 cups torn romaine
5 cups torn red leaf lettuce
1 medium red apple, chopped
1 green apple, chopped
1/2 cup crumbled feta cheese
6 tablespoons white wine vinegar
2 tablespoons finely chopped onion
1 1/2 teaspoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon pepper
Directions
In a small skillet, melt the butter over medium heat. Add the walnuts; sprinkle with sugar and pepper. Stir until well coated. Spread onto a baking sheet. Bake at 350 degrees F for 15 minutes or until lightly browned, stirring every 5 minutes. Cool on a wire rack.
In a large bowl, combine romaine, red lettuce, apples and feta cheese; set aside. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad; toss to coat. Sprinkle with sugared walnuts.
2 tablespoons butter
1 cup walnut halves
1 tablespoon sugar
1/8 teaspoon pepper
5 cups torn romaine
5 cups torn red leaf lettuce
1 medium red apple, chopped
1 green apple, chopped
1/2 cup crumbled feta cheese
6 tablespoons white wine vinegar
2 tablespoons finely chopped onion
1 1/2 teaspoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon pepper
Directions
In a small skillet, melt the butter over medium heat. Add the walnuts; sprinkle with sugar and pepper. Stir until well coated. Spread onto a baking sheet. Bake at 350 degrees F for 15 minutes or until lightly browned, stirring every 5 minutes. Cool on a wire rack.
In a large bowl, combine romaine, red lettuce, apples and feta cheese; set aside. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad; toss to coat. Sprinkle with sugared walnuts.
Cooking : Absolutely Ultimate Marinade
Ingredients
2 tablespoons sesame seeds
1 bunch green onions, chopped
8 cloves garlic, minced
2 tablespoons tahini
1/2 cup soy sauce
1/2 cup white sugar
1/4 cup red wine vinegar
1/2 teaspoon freshly ground black pepper
Directions
Place the sesame seeds in a dry skillet over medium heat. Cook and stir for 5 minutes, or until golden brown and fragrant.
In a medium bowl, mix toasted sesame seeds, green onions, garlic, tahini, soy sauce, white sugar, red wine vinegar, and pepper. Place desired meat in the mixture, cover, and marinate as long as you like, but overnight is best. Grill as desired.
2 tablespoons sesame seeds
1 bunch green onions, chopped
8 cloves garlic, minced
2 tablespoons tahini
1/2 cup soy sauce
1/2 cup white sugar
1/4 cup red wine vinegar
1/2 teaspoon freshly ground black pepper
Directions
Place the sesame seeds in a dry skillet over medium heat. Cook and stir for 5 minutes, or until golden brown and fragrant.
In a medium bowl, mix toasted sesame seeds, green onions, garlic, tahini, soy sauce, white sugar, red wine vinegar, and pepper. Place desired meat in the mixture, cover, and marinate as long as you like, but overnight is best. Grill as desired.
Cooking : Broccoli Polonaise
Ingredients
1 pound broccoli, cut into florets
2 tablespoons butter
1/2 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
1 hard-boiled egg, finely chopped
Directions
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, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain broccoli and place into a serving dish.
In a small saucepan over medium heat, melt the butter; stir in bread crumbs and Parmesan cheese, and cook until the crumbs are golden brown, 1 to 2 minutes. Sprinkle the browned crumbs onto the steamed broccoli, and toss gently. Sprinkle the broccoli with chopped egg.
1 pound broccoli, cut into florets
2 tablespoons butter
1/2 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
1 hard-boiled egg, finely chopped
Directions
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, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain broccoli and place into a serving dish.
In a small saucepan over medium heat, melt the butter; stir in bread crumbs and Parmesan cheese, and cook until the crumbs are golden brown, 1 to 2 minutes. Sprinkle the browned crumbs onto the steamed broccoli, and toss gently. Sprinkle the broccoli with chopped egg.
Cooking : #1 Pumpkin Spice Cookies
Ingredients
2 1/2 cups all-purpose flour
1 cup rolled oats
4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons butter
1 1/3 cups light brown sugar
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin
1/2 cup apple butter
1 cup chopped walnuts
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
Stir the flour, oats, baking powder, cinnamon, nutmeg, pumpkin pie spice, ginger, and salt in a bowl.
Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow it to blend into the mixture before adding the other along with the vanilla. Add the pumpkin and apple butter; continue beating. Mix in the flour mixture until just incorporated. Fold in the walnuts, mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
2 1/2 cups all-purpose flour
1 cup rolled oats
4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons butter
1 1/3 cups light brown sugar
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin
1/2 cup apple butter
1 cup chopped walnuts
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
Stir the flour, oats, baking powder, cinnamon, nutmeg, pumpkin pie spice, ginger, and salt in a bowl.
Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow it to blend into the mixture before adding the other along with the vanilla. Add the pumpkin and apple butter; continue beating. Mix in the flour mixture until just incorporated. Fold in the walnuts, mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Cooking : Black Hills Golden Egg Bake
Ingredients
1/2 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/4 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (16 ounce) container small curd cottage cheese
2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
1/2 pound bulk pork sausage, cooked and drained
6 bacon strips, cooked and crumbled
1 (2.25 ounce) can sliced ripe olives, drained
Directions
In a skillet, saute mushrooms and green pepper in butter until tender. In a mixing bowl, combine eggs, flour, baking powder and salt if desired; mix well. Add mushroom mixture. Stir in remaining ingredients; mix well.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 25-35 minutes longer or until a knife inserted near the center comes out clean.
1/2 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/4 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (16 ounce) container small curd cottage cheese
2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
1/2 pound bulk pork sausage, cooked and drained
6 bacon strips, cooked and crumbled
1 (2.25 ounce) can sliced ripe olives, drained
Directions
In a skillet, saute mushrooms and green pepper in butter until tender. In a mixing bowl, combine eggs, flour, baking powder and salt if desired; mix well. Add mushroom mixture. Stir in remaining ingredients; mix well.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 25-35 minutes longer or until a knife inserted near the center comes out clean.
Cooking : BREAKSTONE'S Sensational Creamy Strawberry Shortcake
Ingredients
1 1/4 cups milk, divided
1/4 cup BREAKSTONE'S Reduced Fat Sour Cream
3 tablespoons sugar
2 1/4 cups all-purpose baking mix for biscuits
1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
4 cups sliced strawberries
1/3 cup sugar
Directions
Preheat oven to 425 degrees F. Beat 1/2 cup of the milk, the sour cream and 3 Tbsp. sugar in large bowl with wire whisk until well blended. Stir in baking mix until just moistened. Spread evenly into greased 9-inch round cake pan. Bake 12 to 15 minutes or until top is golden brown. Remove from pan to wire rack; cool completely.
Add remaining 3/4 cup milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping. Toss strawberries with 1/3 cup sugar; set aside. Cut cake horizontally in half to make two layers.
Place bottom cake layer on serving plate; top with half of the strawberry mixture. Spread with pudding mixture; cover with top cake layer. Spread with remaining whipped topping; top with remaining strawberry mixture. Serve immediately. Store any leftover shortcake in refrigerator.
1 1/4 cups milk, divided
1/4 cup BREAKSTONE'S Reduced Fat Sour Cream
3 tablespoons sugar
2 1/4 cups all-purpose baking mix for biscuits
1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
4 cups sliced strawberries
1/3 cup sugar
Directions
Preheat oven to 425 degrees F. Beat 1/2 cup of the milk, the sour cream and 3 Tbsp. sugar in large bowl with wire whisk until well blended. Stir in baking mix until just moistened. Spread evenly into greased 9-inch round cake pan. Bake 12 to 15 minutes or until top is golden brown. Remove from pan to wire rack; cool completely.
Add remaining 3/4 cup milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping. Toss strawberries with 1/3 cup sugar; set aside. Cut cake horizontally in half to make two layers.
Place bottom cake layer on serving plate; top with half of the strawberry mixture. Spread with pudding mixture; cover with top cake layer. Spread with remaining whipped topping; top with remaining strawberry mixture. Serve immediately. Store any leftover shortcake in refrigerator.
Cooking : Broccoli Bake
Ingredients
2 (10 ounce) packages frozen chopped broccoli
1/2 cup chopped onion
1 tablespoon butter or margarine
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/2 teaspoon dry mustard
1/2 teaspoon salt
4 hard-cooked eggs, chopped
1 1/2 cups shredded Cheddar cheese
1 (2.8 ounce) can French-fried onions
Directions
Cook broccoli according to package directions; drain and set aside. In a skillet or saucepan, saute onion in butter until tender. Stir in soup, mustard and salt; heat until bubbly. In a 1-1/2-qt. casserole, arrange half of broccoli; top with half of the eggs, half of the cheese and half of the mushroom sauce. Repeat layers. Bake at 350 degrees F for 20 minutes. Sprinkle onions on top and bake 5 minutes more.
2 (10 ounce) packages frozen chopped broccoli
1/2 cup chopped onion
1 tablespoon butter or margarine
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/2 teaspoon dry mustard
1/2 teaspoon salt
4 hard-cooked eggs, chopped
1 1/2 cups shredded Cheddar cheese
1 (2.8 ounce) can French-fried onions
Directions
Cook broccoli according to package directions; drain and set aside. In a skillet or saucepan, saute onion in butter until tender. Stir in soup, mustard and salt; heat until bubbly. In a 1-1/2-qt. casserole, arrange half of broccoli; top with half of the eggs, half of the cheese and half of the mushroom sauce. Repeat layers. Bake at 350 degrees F for 20 minutes. Sprinkle onions on top and bake 5 minutes more.
Cooking : Beef and Veggie Stew with Dumplings
Ingredients
2 pounds cubed beef stew meat
salt and ground black pepper to taste
1/2 cup margarine
2 (10.75 ounce) cans condensed tomato soup
1 (14 ounce) can whole kernel corn, undrained
1 (15 ounce) can peas, undrained
1 (15 ounce) can green beans, drained
1 (13.5 ounce) can spinach, undrained
4 cubes beef bouillon
4 cups water
1 pinch garlic powder, or to taste
1 pinch garlic and herb seasoning blend (such as Mrs. Dash�), or to taste
1 (16.3 ounce) can refrigerated biscuits (such as Pillsbury Grands�)
Directions
Season the beef with salt and black pepper; heat the margarine in a skillet over low heat, and cook the beef, stirring occasionally, until the meat is browned and tender, about 45 minutes.
While the beef is cooking, place the tomato soup, corn, peas, beans, spinach, beef bouillon cubes, water, garlic powder, and garlic herb seasoning in a large, heavy saucepan, and bring to a boil over medium heat. Reduce heat to a simmer, then add the stew beef. Simmer to blend the flavors, about 30 minutes.
Cut each biscuit into quarters, flatten slightly, and gently stir the dumplings into the stew. Simmer uncovered for 10 minutes, then cover the stew and simmer 10 more minutes.
2 pounds cubed beef stew meat
salt and ground black pepper to taste
1/2 cup margarine
2 (10.75 ounce) cans condensed tomato soup
1 (14 ounce) can whole kernel corn, undrained
1 (15 ounce) can peas, undrained
1 (15 ounce) can green beans, drained
1 (13.5 ounce) can spinach, undrained
4 cubes beef bouillon
4 cups water
1 pinch garlic powder, or to taste
1 pinch garlic and herb seasoning blend (such as Mrs. Dash�), or to taste
1 (16.3 ounce) can refrigerated biscuits (such as Pillsbury Grands�)
Directions
Season the beef with salt and black pepper; heat the margarine in a skillet over low heat, and cook the beef, stirring occasionally, until the meat is browned and tender, about 45 minutes.
While the beef is cooking, place the tomato soup, corn, peas, beans, spinach, beef bouillon cubes, water, garlic powder, and garlic herb seasoning in a large, heavy saucepan, and bring to a boil over medium heat. Reduce heat to a simmer, then add the stew beef. Simmer to blend the flavors, about 30 minutes.
Cut each biscuit into quarters, flatten slightly, and gently stir the dumplings into the stew. Simmer uncovered for 10 minutes, then cover the stew and simmer 10 more minutes.
Cooking : Baked Tilapia with Arugula and Pecan Pesto
Ingredients
3 cups young arugula leaves, rinsed and dried
2 cloves garlic, minced
1/2 cup chopped pecans
1/4 cup extra virgin olive oil
1/4 cup grated Parmigiano-Reggiano cheese
1/2 teaspoon ground black pepper
1 dash fresh lemon juice
sea salt to taste
1/2 cup young arugula leaves, rinsed and dried
4 (8 ounce) fillets tilapia
1 tablespoon grated Parmigiano-Reggiano cheese
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
Combine 3 cups arugula, garlic, pecans, olive oil, 1/4 CUP Parmigiano-Reggiano cheese, black pepper, and lemon juice in a blender and blend until it reaches the consistency of a pesto sauce.
Spread 1/2 cup arugula on the prepared baking pan. Place the tilapia fillets on the arugula. Spread the remaining pesto generously on top of fillets. Sprinkle 1 tablespoon Parmigiano-Reggiano cheese on the pesto.
Bake in preheated oven until fish flakes easily, about 20 minutes.
3 cups young arugula leaves, rinsed and dried
2 cloves garlic, minced
1/2 cup chopped pecans
1/4 cup extra virgin olive oil
1/4 cup grated Parmigiano-Reggiano cheese
1/2 teaspoon ground black pepper
1 dash fresh lemon juice
sea salt to taste
1/2 cup young arugula leaves, rinsed and dried
4 (8 ounce) fillets tilapia
1 tablespoon grated Parmigiano-Reggiano cheese
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
Combine 3 cups arugula, garlic, pecans, olive oil, 1/4 CUP Parmigiano-Reggiano cheese, black pepper, and lemon juice in a blender and blend until it reaches the consistency of a pesto sauce.
Spread 1/2 cup arugula on the prepared baking pan. Place the tilapia fillets on the arugula. Spread the remaining pesto generously on top of fillets. Sprinkle 1 tablespoon Parmigiano-Reggiano cheese on the pesto.
Bake in preheated oven until fish flakes easily, about 20 minutes.
Cooking : All Purpose Lime Marinade
Ingredients
1/3 cup freshly squeezed lime juice
2 tablespoons teriyaki sauce
2 green onions, thinly sliced
2 tablespoons minced fresh ginger root
1/4 teaspoon ancho chile powder
Directions
To make the marinade, whisk together the lime juice, teriyaki sauce, green onions, ginger, and ancho powder.
To use, marinate your chosen meat for 2 to 4 hours. Grill over hardwood charcoal.
1/3 cup freshly squeezed lime juice
2 tablespoons teriyaki sauce
2 green onions, thinly sliced
2 tablespoons minced fresh ginger root
1/4 teaspoon ancho chile powder
Directions
To make the marinade, whisk together the lime juice, teriyaki sauce, green onions, ginger, and ancho powder.
To use, marinate your chosen meat for 2 to 4 hours. Grill over hardwood charcoal.
Cooking : Black Tea Lemonade
Ingredients
5 cups water
1/2 cup white sugar
3 orange pekoe tea bags
1 (12 ounce) can frozen lemonade concentrate
5 cups water
Directions
Bring 5 cups of water and the sugar to a boil in a saucepan, then remove from the heat and add the tea bags. Allow tea to steep while you mix the lemonade concentrate and remaining water in a large pitcher. Pour the tea mixture into the lemonade, discarding tea bags. Stir and refrigerate until cold before serving.
5 cups water
1/2 cup white sugar
3 orange pekoe tea bags
1 (12 ounce) can frozen lemonade concentrate
5 cups water
Directions
Bring 5 cups of water and the sugar to a boil in a saucepan, then remove from the heat and add the tea bags. Allow tea to steep while you mix the lemonade concentrate and remaining water in a large pitcher. Pour the tea mixture into the lemonade, discarding tea bags. Stir and refrigerate until cold before serving.
Cooking : Apple Cake and Butter Sauce
Ingredients
1 cup white sugar
1/4 cup butter
2 large apples
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup butter
1 cup white sugar
1/2 cup heavy whipping cream
1 1/2 teaspoons vanilla extract
Directions
Peel, core, and grate the apples.
Cream together 1 cup sugar and 1/4 cup butter or margarine. Stir in the grated apples and eggs. Sift together flour, salt, soda, nutmeg, and cinnamon; mix into the apple mixture. Pour batter into an ungreased 9 inch glass pie plate.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from oven.
Place 1/2 cup butter or margarine, 1 cup sugar, 1/2 cup cream, and vanilla in the top pan of a double boiler. Heat and stir until sugar has dissolved and butter or margarine has melted. Serve over apple cake.
1 cup white sugar
1/4 cup butter
2 large apples
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup butter
1 cup white sugar
1/2 cup heavy whipping cream
1 1/2 teaspoons vanilla extract
Directions
Peel, core, and grate the apples.
Cream together 1 cup sugar and 1/4 cup butter or margarine. Stir in the grated apples and eggs. Sift together flour, salt, soda, nutmeg, and cinnamon; mix into the apple mixture. Pour batter into an ungreased 9 inch glass pie plate.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from oven.
Place 1/2 cup butter or margarine, 1 cup sugar, 1/2 cup cream, and vanilla in the top pan of a double boiler. Heat and stir until sugar has dissolved and butter or margarine has melted. Serve over apple cake.
Cooking : Apple Sausage Appetizers
Ingredients
2 (20 ounce) jars unsweetened chunky applesauce
1/2 cup packed brown sugar
2 pounds fully cooked kielbasa or Polish sausage, cut into 1/2-inch pieces
1 medium onion, chopped
Directions
In a bowl, combine applesauce and brown sugar. Stir in sausage and onion. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 40-50 minutes or until bubbly.
2 (20 ounce) jars unsweetened chunky applesauce
1/2 cup packed brown sugar
2 pounds fully cooked kielbasa or Polish sausage, cut into 1/2-inch pieces
1 medium onion, chopped
Directions
In a bowl, combine applesauce and brown sugar. Stir in sausage and onion. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 40-50 minutes or until bubbly.
Cooking : Best Ever Chicken Casserole
Ingredients
4 skinless, boneless chicken breasts
1 (8 ounce) can water chestnuts
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 cup cornflakes cereal crumbs
1 cup mayonnaise
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.
In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.
Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hour.
4 skinless, boneless chicken breasts
1 (8 ounce) can water chestnuts
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 cup cornflakes cereal crumbs
1 cup mayonnaise
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.
In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.
Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hour.
Cooking : Black Bean And Corn Salad II
Ingredients
1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro (optional)
Directions
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro (optional)
Directions
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
Cooking : Ambrosia Cookies
Ingredients
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1 cup chopped walnuts
1 cup flaked coconut
Directions
Sift flour, baking powder, soda and salt. In a separate bowl cream butter until fluffy; add sugars, eggs and vanilla. Beat well.
Add flour mixture to butter mixture. Mix well. Stir in oats, nuts, and coconut. Mix until well blended.
Bake on ungreased cookie sheets for 10-12 minutes at 350 degrees F (180 degrees C).
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1 cup chopped walnuts
1 cup flaked coconut
Directions
Sift flour, baking powder, soda and salt. In a separate bowl cream butter until fluffy; add sugars, eggs and vanilla. Beat well.
Add flour mixture to butter mixture. Mix well. Stir in oats, nuts, and coconut. Mix until well blended.
Bake on ungreased cookie sheets for 10-12 minutes at 350 degrees F (180 degrees C).
Cooking : Avocado and Sun-Dried Tomato Spring Rolls
Ingredients
1 quart oil for frying
2 tablespoons vegetable oil
1/3 cup shredded cabbage
1/4 cup shredded carrots
1/4 cup shredded cucumber
2 tablespoons diced onion
1/4 cup diced green onion
2 tablespoons finely chopped shiitake mushrooms
1/3 cup sun-dried tomatoes, chopped
salt and pepper to taste
2 ounces boneless chicken breast halves, cooked and diced
1 ounce cooked crabmeat, diced
1 teaspoon Chinese five-spice powder
1 avocado - peeled, pitted and diced
1 teaspoon lemon juice
8 spring roll wrappers
Directions
Heat 1 quart oil in a wok over medium high heat.
Heat 2 tablespoons oil in a medium saucepan over medium heat. Stir in cabbage, carrots, cucumber, onion, green onion, shiitake mushrooms, sun-dried tomatoes, salt and pepper. Slowly cook and stir until all vegetables are tender, about 10 minutes.
Stir chicken, crabmeat and Chinese five-spice powder into the cabbage mixture. Sprinkle avocado with lemon juice, then stir it into the mixture. Remove from heat.
Place approximately 1 teaspoon of the cabbage and chicken mixture in the center of spring roll wrappers. Fold wrappers, and seal the edges with moistened fingers.
Carefully lower spring rolls into the heated quart of oil. Deep fry approximately 3 minutes, or until golden brown. Drain on paper towels. Cut in half to serve.
1 quart oil for frying
2 tablespoons vegetable oil
1/3 cup shredded cabbage
1/4 cup shredded carrots
1/4 cup shredded cucumber
2 tablespoons diced onion
1/4 cup diced green onion
2 tablespoons finely chopped shiitake mushrooms
1/3 cup sun-dried tomatoes, chopped
salt and pepper to taste
2 ounces boneless chicken breast halves, cooked and diced
1 ounce cooked crabmeat, diced
1 teaspoon Chinese five-spice powder
1 avocado - peeled, pitted and diced
1 teaspoon lemon juice
8 spring roll wrappers
Directions
Heat 1 quart oil in a wok over medium high heat.
Heat 2 tablespoons oil in a medium saucepan over medium heat. Stir in cabbage, carrots, cucumber, onion, green onion, shiitake mushrooms, sun-dried tomatoes, salt and pepper. Slowly cook and stir until all vegetables are tender, about 10 minutes.
Stir chicken, crabmeat and Chinese five-spice powder into the cabbage mixture. Sprinkle avocado with lemon juice, then stir it into the mixture. Remove from heat.
Place approximately 1 teaspoon of the cabbage and chicken mixture in the center of spring roll wrappers. Fold wrappers, and seal the edges with moistened fingers.
Carefully lower spring rolls into the heated quart of oil. Deep fry approximately 3 minutes, or until golden brown. Drain on paper towels. Cut in half to serve.
Cooking : Amber's Sesame Chicken
Ingredients
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
2 tablespoons teriyaki sauce
2 tablespoons honey
Directions
In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.
Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.
Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
2 tablespoons teriyaki sauce
2 tablespoons honey
Directions
In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.
Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.
Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.
Cooking : Almond Pie Bars
Ingredients
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup cold butter (no substitutes)
2 cups sugar
1 cup chopped almonds
2 tablespoons all-purpose flour
4 eggs, beaten
1/2 cup butter (no substitutes), melted
1/3 cup light corn syrup
1/2 teaspoon almond extract
Directions
For the crust, combine flour and confectioners' sugar. Cut in butter until mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. In a bowl, combine sugar, almonds and flour; stir in the remaining filling ingredients. Pour over crust. Bake at 350 degrees F for 25-30 minutes or until center is almost set. Cool on a wire rack. Cut into bars. Store into refrigerator.
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup cold butter (no substitutes)
2 cups sugar
1 cup chopped almonds
2 tablespoons all-purpose flour
4 eggs, beaten
1/2 cup butter (no substitutes), melted
1/3 cup light corn syrup
1/2 teaspoon almond extract
Directions
For the crust, combine flour and confectioners' sugar. Cut in butter until mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. In a bowl, combine sugar, almonds and flour; stir in the remaining filling ingredients. Pour over crust. Bake at 350 degrees F for 25-30 minutes or until center is almost set. Cool on a wire rack. Cut into bars. Store into refrigerator.
Cooking : Almond Pie Bars
Ingredients
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup cold butter (no substitutes)
2 cups sugar
1 cup chopped almonds
2 tablespoons all-purpose flour
4 eggs, beaten
1/2 cup butter (no substitutes), melted
1/3 cup light corn syrup
1/2 teaspoon almond extract
Directions
For the crust, combine flour and confectioners' sugar. Cut in butter until mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. In a bowl, combine sugar, almonds and flour; stir in the remaining filling ingredients. Pour over crust. Bake at 350 degrees F for 25-30 minutes or until center is almost set. Cool on a wire rack. Cut into bars. Store into refrigerator.
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup cold butter (no substitutes)
2 cups sugar
1 cup chopped almonds
2 tablespoons all-purpose flour
4 eggs, beaten
1/2 cup butter (no substitutes), melted
1/3 cup light corn syrup
1/2 teaspoon almond extract
Directions
For the crust, combine flour and confectioners' sugar. Cut in butter until mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. In a bowl, combine sugar, almonds and flour; stir in the remaining filling ingredients. Pour over crust. Bake at 350 degrees F for 25-30 minutes or until center is almost set. Cool on a wire rack. Cut into bars. Store into refrigerator.
Cooking : Big Al's Chicken
Ingredients
1 cup vegetable oil
1/2 cup apple cider vinegar
1/4 cup egg substitute
1 teaspoon garlic powder
1 teaspoon ground paprika
1 teaspoon poultry seasoning
1 tablespoon salt
1 teaspoon black pepper
10 skinless chicken thighs
Directions
In a jar with a lid, combine the vegetable oil, apple cider vinegar, egg substitute, garlic powder, paprika, poultry seasoning, salt, and pepper. Close the lid, and shake to blend. Place chicken in a shallow glass baking dish. Pour about 3/4 of the marinade over it, and reserve the rest for basting. Cover chicken, and refrigerate 8 hours, or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and discard marinade from the dish. Cook the chicken for 10 minutes on each side, or until juices run clear. Brush reserved sauce onto chicken just before serving.
1 cup vegetable oil
1/2 cup apple cider vinegar
1/4 cup egg substitute
1 teaspoon garlic powder
1 teaspoon ground paprika
1 teaspoon poultry seasoning
1 tablespoon salt
1 teaspoon black pepper
10 skinless chicken thighs
Directions
In a jar with a lid, combine the vegetable oil, apple cider vinegar, egg substitute, garlic powder, paprika, poultry seasoning, salt, and pepper. Close the lid, and shake to blend. Place chicken in a shallow glass baking dish. Pour about 3/4 of the marinade over it, and reserve the rest for basting. Cover chicken, and refrigerate 8 hours, or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and discard marinade from the dish. Cook the chicken for 10 minutes on each side, or until juices run clear. Brush reserved sauce onto chicken just before serving.
Cooking : Barbecue Chicken Snackers
Ingredients
1 (8.8 ounce) package King's Hawaiian� Snacker Rolls
Butter or margarine, as needed
4 green leaf lettuce leaves
4 slices Jack cheese, cut into triangles
1 (10 ounce) package cooked grilled chicken breast strips
1/3 cup prepared barbecue sauce
Directions
Spread butter or margarine on cut side of rolls, place in non-stick skillet cut side down and toast. Remove from skillet and place two triangles of cheese on each roll base. Place lettuce leaves on cheese.
In same skillet, cook grilled chicken breast until warm. Add barbecue sauce and toss to coat. Arrange 3 to 4 chicken strips on lettuce and place on roll top.
1 (8.8 ounce) package King's Hawaiian� Snacker Rolls
Butter or margarine, as needed
4 green leaf lettuce leaves
4 slices Jack cheese, cut into triangles
1 (10 ounce) package cooked grilled chicken breast strips
1/3 cup prepared barbecue sauce
Directions
Spread butter or margarine on cut side of rolls, place in non-stick skillet cut side down and toast. Remove from skillet and place two triangles of cheese on each roll base. Place lettuce leaves on cheese.
In same skillet, cook grilled chicken breast until warm. Add barbecue sauce and toss to coat. Arrange 3 to 4 chicken strips on lettuce and place on roll top.
Cooking : Beef Stroganoff I
Ingredients
1/4 cup butter
1 1/2 pounds sirloin tip, cut into thin slices
1 onion, chopped
1 (16 ounce) container sour cream
Directions
Melt butter in a large skillet over medium heat. Add beef and the onions; cook until the meat is browned and the onion tender.
Stir in sour cream, and heat through. Do not boil.
1/4 cup butter
1 1/2 pounds sirloin tip, cut into thin slices
1 onion, chopped
1 (16 ounce) container sour cream
Directions
Melt butter in a large skillet over medium heat. Add beef and the onions; cook until the meat is browned and the onion tender.
Stir in sour cream, and heat through. Do not boil.
Cooking : Banana Pancake Muffins
Ingredients
1/2 cup shortening
1 cup brown sugar
1 banana, diced
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups soy milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
In a large bowl, cream together shortening and sugar. Beat in egg. Blend until banana is completely mixed in, then add flour, baking powder and baking soda. Mix batter with spoon. Stir in soy milk, then spoon into muffin pan. Spoon batter into prepared muffin cups.
Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of muffin comes out clean.
1/2 cup shortening
1 cup brown sugar
1 banana, diced
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups soy milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
In a large bowl, cream together shortening and sugar. Beat in egg. Blend until banana is completely mixed in, then add flour, baking powder and baking soda. Mix batter with spoon. Stir in soy milk, then spoon into muffin pan. Spoon batter into prepared muffin cups.
Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of muffin comes out clean.
Cooking : Appetizing Bread
Ingredients
1 (1 pound) loaf unsliced white bread
1 cup freshly grated Parmesan cheese
1 cup grated Romano cheese
6 cloves garlic, crushed
1/2 cup chopped fresh parsley
1 cup extra virgin olive oil
2 tablespoons dried red chile peppers
Directions
Preheat oven to 300 degrees F (150 degrees C).
Place the unsliced white bread loaf in a large oven safe serving dish. Cutting only about half way down the loaf, make 8 slices. Sprinkle Parmesan cheese, Romano cheese, garlic, parsley, and 1/2 the extra virgin olive oil over loaf. Spread dried red chile peppers around base of bread.
Bake in the preheated oven approximately 15 minutes, or until the cheese is melted but not browned. Remove from oven and cover with remaining olive oil. Serve at once!
1 (1 pound) loaf unsliced white bread
1 cup freshly grated Parmesan cheese
1 cup grated Romano cheese
6 cloves garlic, crushed
1/2 cup chopped fresh parsley
1 cup extra virgin olive oil
2 tablespoons dried red chile peppers
Directions
Preheat oven to 300 degrees F (150 degrees C).
Place the unsliced white bread loaf in a large oven safe serving dish. Cutting only about half way down the loaf, make 8 slices. Sprinkle Parmesan cheese, Romano cheese, garlic, parsley, and 1/2 the extra virgin olive oil over loaf. Spread dried red chile peppers around base of bread.
Bake in the preheated oven approximately 15 minutes, or until the cheese is melted but not browned. Remove from oven and cover with remaining olive oil. Serve at once!
Cooking : Banana Cream Frosting
Ingredients
1 (3.5 ounce) package instant banana pudding mix
1 very ripe banana, mashed
2 tablespoons rum
1 (8 ounce) container frozen whipped topping, thawed
Directions
In a medium bowl or food processor, mix pudding, banana, milk and rum until very thick. Gently fold in whipped topping. Spread over any size cake.
1 (3.5 ounce) package instant banana pudding mix
1 very ripe banana, mashed
2 tablespoons rum
1 (8 ounce) container frozen whipped topping, thawed
Directions
In a medium bowl or food processor, mix pudding, banana, milk and rum until very thick. Gently fold in whipped topping. Spread over any size cake.
Cooking : Broccoli Pork Stir-Fry
Ingredients
1 (3 ounce) package pork ramen noodles
1 cup warm water
2 teaspoons cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
2/3 cup cold water
1 1/2 teaspoons reduced-sodium soy sauce
1 teaspoon white vinegar
4 teaspoons canola oil
1/2 pound pork tenderloin, thinly sliced
6 large fresh mushrooms, sliced
1 cup fresh broccoli florets
1/2 cup julienned sweet red pepper
3 green onions, sliced (white parts only)
Directions
Set aside 1 teaspoon of seasoning from seasoning packet (discard remaining seasoning or save for another use). Break noodles into small pieces and place in a microwave-safe dish; add warm water. Microwave, uncovered, on high for 2 minutes. Drain and set aside.
In a small bowl, combine the cornstarch, garlic powder, pepper flakes and reserved seasoning. Stir in the cold water, soy sauce and vinegar until smooth; set aside.
In a large skillet or wok, heat oil; stir-fry pork and mushrooms for 5 minutes. Add broccoli and red pepper. Stir-fry for 4-5 minutes or until vegetables are crisp-tender and pork is no longer pink. Stir cornstarch mixture and stir into skillet. Add noodles and onions. Bring to a boil; cook and stir for 2 minutes or until thickened.
1 (3 ounce) package pork ramen noodles
1 cup warm water
2 teaspoons cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
2/3 cup cold water
1 1/2 teaspoons reduced-sodium soy sauce
1 teaspoon white vinegar
4 teaspoons canola oil
1/2 pound pork tenderloin, thinly sliced
6 large fresh mushrooms, sliced
1 cup fresh broccoli florets
1/2 cup julienned sweet red pepper
3 green onions, sliced (white parts only)
Directions
Set aside 1 teaspoon of seasoning from seasoning packet (discard remaining seasoning or save for another use). Break noodles into small pieces and place in a microwave-safe dish; add warm water. Microwave, uncovered, on high for 2 minutes. Drain and set aside.
In a small bowl, combine the cornstarch, garlic powder, pepper flakes and reserved seasoning. Stir in the cold water, soy sauce and vinegar until smooth; set aside.
In a large skillet or wok, heat oil; stir-fry pork and mushrooms for 5 minutes. Add broccoli and red pepper. Stir-fry for 4-5 minutes or until vegetables are crisp-tender and pork is no longer pink. Stir cornstarch mixture and stir into skillet. Add noodles and onions. Bring to a boil; cook and stir for 2 minutes or until thickened.
Cooking : Baked Stuffed Winter Squash
Ingredients
3 acorn squash, halved and seeded
1 tablespoon olive oil
1 medium onion, chopped
1 stalk celery, chopped
1 pound sweet Italian sausage
1 teaspoon dried thyme
1 egg, beaten
1/2 cup dry bread crumbs
1/2 cup raisins
1/2 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place squash halves cut side down in baking pans. Fill pans with about 1/2 inch water. Bake squash 40 minutes in the preheated oven, or until tender.
While squash bakes, heat the oil in a skillet over medium heat. Place onions and celery in the skillet, and cook until tender. Stir in the sausage and thyme. Cook and stir until evenly brown.
Remove squash from the oven, and carefully scrape the pulp from the rinds. Set rinds aside. Place the pulp in a bowl, and mash with a potato masher. Mix in the cooked sausage mixture, egg, bread crumbs, raisins, and pecans. Scoop into the reserved rinds. Set stuffed squash in the baking dishes.
Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until heated through.
3 acorn squash, halved and seeded
1 tablespoon olive oil
1 medium onion, chopped
1 stalk celery, chopped
1 pound sweet Italian sausage
1 teaspoon dried thyme
1 egg, beaten
1/2 cup dry bread crumbs
1/2 cup raisins
1/2 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place squash halves cut side down in baking pans. Fill pans with about 1/2 inch water. Bake squash 40 minutes in the preheated oven, or until tender.
While squash bakes, heat the oil in a skillet over medium heat. Place onions and celery in the skillet, and cook until tender. Stir in the sausage and thyme. Cook and stir until evenly brown.
Remove squash from the oven, and carefully scrape the pulp from the rinds. Set rinds aside. Place the pulp in a bowl, and mash with a potato masher. Mix in the cooked sausage mixture, egg, bread crumbs, raisins, and pecans. Scoop into the reserved rinds. Set stuffed squash in the baking dishes.
Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until heated through.
Cooking : Apple Butterscotch Bars
Ingredients
1 1/2 cups self-rising flour
1 1/2 cups old-fashioned oats
1/2 cup white sugar
2/3 cup brown sugar
1 cup butter, softened
2/3 cup apple jelly
1/4 cup chopped cashews
1 (11 ounce) package butterscotch chips
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease the bottom of a 9 inch square baking dish.
Mix the flour, oats, white sugar, and brown sugar in a large bowl. Cut the butter into the flour mixture until the mixture is crumbly. Set aside 3/4 cup of the mixture and press the rest into the bottom of the prepared dish. Spread the top with the apple jelly.
Stir the reserved flour mixture and the cashews together in a bowl; sprinkle over the apple jelly. Scatter the butterscotch chips over the cashew mixture.
Bake in the preheated oven until golden brown; 30 to 35 minutes. Allow to cool completely before cutting into bars.
1 1/2 cups self-rising flour
1 1/2 cups old-fashioned oats
1/2 cup white sugar
2/3 cup brown sugar
1 cup butter, softened
2/3 cup apple jelly
1/4 cup chopped cashews
1 (11 ounce) package butterscotch chips
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease the bottom of a 9 inch square baking dish.
Mix the flour, oats, white sugar, and brown sugar in a large bowl. Cut the butter into the flour mixture until the mixture is crumbly. Set aside 3/4 cup of the mixture and press the rest into the bottom of the prepared dish. Spread the top with the apple jelly.
Stir the reserved flour mixture and the cashews together in a bowl; sprinkle over the apple jelly. Scatter the butterscotch chips over the cashew mixture.
Bake in the preheated oven until golden brown; 30 to 35 minutes. Allow to cool completely before cutting into bars.
Cooking : Beef-Stuffed Potatoes
Ingredients
6 medium baking potatoes
1 pound ground beef
2 tablespoons chopped onion
1/3 cup sour cream
1 (4 ounce) can chopped green chilies
3 tablespoons butter or margarine
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
3/4 cup shredded Cheddar cheese
Directions
Bake potatoes at 375 degrees F for 1 hour or until tender. Cool. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. Cut a thin slice off the top of each potato. Carefully scoop out pulp, leaving a thin shell; place pulp in a bowl. Add sour cream, chilies, butter, Worcestershire sauce, salt, garlic powder and chili powder; mash or beat. Stir in meat mixture until combined. Stuff into potato shells.
Place on an ungreased baking sheet. Sprinkle with cheese. Bake at 350 degrees F for 10-15 minutes or until heated through.
6 medium baking potatoes
1 pound ground beef
2 tablespoons chopped onion
1/3 cup sour cream
1 (4 ounce) can chopped green chilies
3 tablespoons butter or margarine
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
3/4 cup shredded Cheddar cheese
Directions
Bake potatoes at 375 degrees F for 1 hour or until tender. Cool. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. Cut a thin slice off the top of each potato. Carefully scoop out pulp, leaving a thin shell; place pulp in a bowl. Add sour cream, chilies, butter, Worcestershire sauce, salt, garlic powder and chili powder; mash or beat. Stir in meat mixture until combined. Stuff into potato shells.
Place on an ungreased baking sheet. Sprinkle with cheese. Bake at 350 degrees F for 10-15 minutes or until heated through.
Cooking : Baked Omelet Pie
Ingredients
1 large baking potato
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup chopped fresh parsley
2 tablespoons olive oil
1 onion, chopped
1/4 cup chopped red bell pepper
1/4 cup chopped fresh mushrooms
1/2 cup chopped ham
1 tomato, sliced
1/4 cup shredded Cheddar cheese
Directions
Bring a medium pot of salted water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
Preheat oven to 350 degrees F (175 degrees C). Beat together eggs, salt, pepper and parsley.
In a cast iron skillet, heat olive oil over medium-high heat. Saute onion and red pepper until soft, then stir in mushrooms. When mushrooms start to shrink, add the chopped ham, potato and tomato slices. Pour in the egg mixture; gently stir to combine.
Sprinkle cheese on top of eggs and place skillet in preheated oven. Bake until eggs are firm, about 10 to 15 minutes. Allow to cool briefly before serving.
1 large baking potato
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup chopped fresh parsley
2 tablespoons olive oil
1 onion, chopped
1/4 cup chopped red bell pepper
1/4 cup chopped fresh mushrooms
1/2 cup chopped ham
1 tomato, sliced
1/4 cup shredded Cheddar cheese
Directions
Bring a medium pot of salted water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
Preheat oven to 350 degrees F (175 degrees C). Beat together eggs, salt, pepper and parsley.
In a cast iron skillet, heat olive oil over medium-high heat. Saute onion and red pepper until soft, then stir in mushrooms. When mushrooms start to shrink, add the chopped ham, potato and tomato slices. Pour in the egg mixture; gently stir to combine.
Sprinkle cheese on top of eggs and place skillet in preheated oven. Bake until eggs are firm, about 10 to 15 minutes. Allow to cool briefly before serving.
Cooking : Apricot Chicken Curry
Ingredients
8 chicken drumsticks
salt and pepper to taste
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes, or to taste
4 cups apricot nectar
1 teaspoon cornstarch, or as needed
1 tablespoon water
3 tablespoons Madras curry powder
1 cup dried apricots
1 large onion, roughly chopped
1 large green bell pepper, roughly chopped
4 carrots, thinly sliced
1 fresh green chile pepper, minced (optional)
1/2 cup chopped water chestnuts (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper.
Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven.
Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.
Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.
8 chicken drumsticks
salt and pepper to taste
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes, or to taste
4 cups apricot nectar
1 teaspoon cornstarch, or as needed
1 tablespoon water
3 tablespoons Madras curry powder
1 cup dried apricots
1 large onion, roughly chopped
1 large green bell pepper, roughly chopped
4 carrots, thinly sliced
1 fresh green chile pepper, minced (optional)
1/2 cup chopped water chestnuts (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper.
Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven.
Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.
Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.
Cooking : Brunch Omelet Torte
Ingredients
1 (17.5 ounce) package frozen puff pastry sheets, thawed
1/4 cup butter
6 red potatoes, peeled and sliced 1/8 inch thick
1 onion, thinly sliced into rings
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter, divided
1/4 cup chopped fresh parsley
1 pinch salt
1 pinch black pepper
2 tablespoons water
8 ounces cooked ham, thinly sliced
2 cups shredded Cheddar cheese
1 tablespoon water
Directions
Preheat oven to 375 degrees F (190 degrees C). On lightly floured surface, roll each sheet of puff pastry into a 12 inch square. Lay 1 sheet puff pastry into a 10 inch pie plate; set aside.
In a 10 inch skillet, melt 1/4 cup butter until sizzling. Add potatoes, onion, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook over medium-high heat, turning occasionally, until potatoes are lightly browned and crisply tender, about 12 to 15 minutes. Set aside.
In a new skillet, melt 1 tablespoon butter until sizzling. Meanwhile, in a small bowl, stir together all omelet ingredients except remaining 1 tablespoon butter. Pour half of omelet mixture (3/4 cup) into heated skillet. Cook over medium heat. As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set, about 2 to 3 minutes. Slide omelet onto cookie sheet. Repeat with remaining butter and omelet mixture.
Layer ingredients into pie plate on top of puff pastry in the following order: one of the omelets, 4 ounces ham, half of fried the potatoes, 1 cup shredded cheese, remaining potatoes, ham, cheese and 2nd omelet. Top with remaining sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess. Crimp or flute edges. In small bowl, stir together 1 egg and 1 tablespoon water; brush over puff pastry.
Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes; cut into wedges.
1 (17.5 ounce) package frozen puff pastry sheets, thawed
1/4 cup butter
6 red potatoes, peeled and sliced 1/8 inch thick
1 onion, thinly sliced into rings
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter, divided
1/4 cup chopped fresh parsley
1 pinch salt
1 pinch black pepper
2 tablespoons water
8 ounces cooked ham, thinly sliced
2 cups shredded Cheddar cheese
1 tablespoon water
Directions
Preheat oven to 375 degrees F (190 degrees C). On lightly floured surface, roll each sheet of puff pastry into a 12 inch square. Lay 1 sheet puff pastry into a 10 inch pie plate; set aside.
In a 10 inch skillet, melt 1/4 cup butter until sizzling. Add potatoes, onion, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook over medium-high heat, turning occasionally, until potatoes are lightly browned and crisply tender, about 12 to 15 minutes. Set aside.
In a new skillet, melt 1 tablespoon butter until sizzling. Meanwhile, in a small bowl, stir together all omelet ingredients except remaining 1 tablespoon butter. Pour half of omelet mixture (3/4 cup) into heated skillet. Cook over medium heat. As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set, about 2 to 3 minutes. Slide omelet onto cookie sheet. Repeat with remaining butter and omelet mixture.
Layer ingredients into pie plate on top of puff pastry in the following order: one of the omelets, 4 ounces ham, half of fried the potatoes, 1 cup shredded cheese, remaining potatoes, ham, cheese and 2nd omelet. Top with remaining sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess. Crimp or flute edges. In small bowl, stir together 1 egg and 1 tablespoon water; brush over puff pastry.
Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes; cut into wedges.
Cooking : Appetizing Bread
Ingredients
1 (1 pound) loaf unsliced white bread
1 cup freshly grated Parmesan cheese
1 cup grated Romano cheese
6 cloves garlic, crushed
1/2 cup chopped fresh parsley
1 cup extra virgin olive oil
2 tablespoons dried red chile peppers
Directions
Preheat oven to 300 degrees F (150 degrees C).
Place the unsliced white bread loaf in a large oven safe serving dish. Cutting only about half way down the loaf, make 8 slices. Sprinkle Parmesan cheese, Romano cheese, garlic, parsley, and 1/2 the extra virgin olive oil over loaf. Spread dried red chile peppers around base of bread.
Bake in the preheated oven approximately 15 minutes, or until the cheese is melted but not browned. Remove from oven and cover with remaining olive oil. Serve at once!
1 (1 pound) loaf unsliced white bread
1 cup freshly grated Parmesan cheese
1 cup grated Romano cheese
6 cloves garlic, crushed
1/2 cup chopped fresh parsley
1 cup extra virgin olive oil
2 tablespoons dried red chile peppers
Directions
Preheat oven to 300 degrees F (150 degrees C).
Place the unsliced white bread loaf in a large oven safe serving dish. Cutting only about half way down the loaf, make 8 slices. Sprinkle Parmesan cheese, Romano cheese, garlic, parsley, and 1/2 the extra virgin olive oil over loaf. Spread dried red chile peppers around base of bread.
Bake in the preheated oven approximately 15 minutes, or until the cheese is melted but not browned. Remove from oven and cover with remaining olive oil. Serve at once!
Cooking : Barbecued Beef Liver
Ingredients
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound beef liver, thinly sliced
1/3 cup water
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
1 dash garlic powder
1 tablespoon vegetable oil
Directions
In a resealable plastic bag, mix the flour, salt, and pepper. Place the liver slices into the bag one at a time, seal, and toss to coat.
In a bowl, mix the water, ketchup, brown sugar, vinegar, Worcestershire sauce, and garlic powder.
Heat the oil in a skillet over medium heat. Brown the liver slices on both sides. Pour the sauce mixture over the liver. Bring to a boil, reduce heat, and simmer 20 minutes, until liver is tender.
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound beef liver, thinly sliced
1/3 cup water
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
1 dash garlic powder
1 tablespoon vegetable oil
Directions
In a resealable plastic bag, mix the flour, salt, and pepper. Place the liver slices into the bag one at a time, seal, and toss to coat.
In a bowl, mix the water, ketchup, brown sugar, vinegar, Worcestershire sauce, and garlic powder.
Heat the oil in a skillet over medium heat. Brown the liver slices on both sides. Pour the sauce mixture over the liver. Bring to a boil, reduce heat, and simmer 20 minutes, until liver is tender.
Cooking : Asparagus Florentine
Ingredients
2 1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
1 medium onion, chopped
1 garlic clove, minced
1/4 cup butter
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1/2 cup water
3 egg yolks
1 tablespoon Worcestershire sauce
1/8 teaspoon ground mustard
Dash pepper
2 tablespoons lemon juice
1 (8 ounce) package cream cheese, cubed
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
Directions
Place asparagus in a saucepan with a small amount of water; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and set aside. In a large saucepan, saute onion and garlic in butter until tender.
In a bowl, whisk together the soup, water, egg yolks, Worcestershire sauce, mustard and pepper. Whisk in lemon juice. Add to onion mixture. Add cream cheese. Cook and stir over low heat until cheese is melted. Stir in spinach and asparagus; heat through.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 30-35 minutes or until a thermometer reads 160 degrees F. Let stand for 5 minutes before serving.
2 1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
1 medium onion, chopped
1 garlic clove, minced
1/4 cup butter
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1/2 cup water
3 egg yolks
1 tablespoon Worcestershire sauce
1/8 teaspoon ground mustard
Dash pepper
2 tablespoons lemon juice
1 (8 ounce) package cream cheese, cubed
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
Directions
Place asparagus in a saucepan with a small amount of water; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and set aside. In a large saucepan, saute onion and garlic in butter until tender.
In a bowl, whisk together the soup, water, egg yolks, Worcestershire sauce, mustard and pepper. Whisk in lemon juice. Add to onion mixture. Add cream cheese. Cook and stir over low heat until cheese is melted. Stir in spinach and asparagus; heat through.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 30-35 minutes or until a thermometer reads 160 degrees F. Let stand for 5 minutes before serving.
Cooking : Baked Tilapia
Ingredients
3/4 cup extra virgin olive oil
4 tablespoons tomato paste
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 (4 ounce) fillets tilapia
1 large onion, sliced
1 green bell pepper, thinly sliced
4 tablespoons butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat bottom of a medium baking dish with about 1/4 cup olive oil.
In a small bowl, blend remaining olive oil, tomato paste, garlic powder, oregano, salt and pepper.
Arrange tilapia fillets in the prepared baking dish, skin side up. With a spatula, spread the olive oil and tomato paste mixture over the tilapia, heaping the majority in the centers of the fillets. Arrange onion and green pepper slices on and around the fillets.
Bake in the preheated oven 15 minutes, until fish is easily flaked with a fork. Remove from heat, top each fillet with 1 tablespoon butter, and set oven to broil. Broil 5 to 7 minutes, until butter is melted and lightly brown.
3/4 cup extra virgin olive oil
4 tablespoons tomato paste
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 (4 ounce) fillets tilapia
1 large onion, sliced
1 green bell pepper, thinly sliced
4 tablespoons butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat bottom of a medium baking dish with about 1/4 cup olive oil.
In a small bowl, blend remaining olive oil, tomato paste, garlic powder, oregano, salt and pepper.
Arrange tilapia fillets in the prepared baking dish, skin side up. With a spatula, spread the olive oil and tomato paste mixture over the tilapia, heaping the majority in the centers of the fillets. Arrange onion and green pepper slices on and around the fillets.
Bake in the preheated oven 15 minutes, until fish is easily flaked with a fork. Remove from heat, top each fillet with 1 tablespoon butter, and set oven to broil. Broil 5 to 7 minutes, until butter is melted and lightly brown.
Cooking : Balsamic Cream Sauce
Ingredients
2 tablespoons olive oil
2 tablespoons butter
1/4 onion, minced
2 tablespoons balsamic vinegar
2 teaspoons chicken bouillon granules
1 cup heavy cream
1/2 cup grated Parmesan cheese
Directions
Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.
2 tablespoons olive oil
2 tablespoons butter
1/4 onion, minced
2 tablespoons balsamic vinegar
2 teaspoons chicken bouillon granules
1 cup heavy cream
1/2 cup grated Parmesan cheese
Directions
Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.
Cooking : Artichoke Spread
Ingredients
1 (14 ounce) can artichoke hearts, drained
1 (8 ounce) package cream cheese
1 cup grated Parmesan cheese
1/2 cup mayonnaise
1 clove garlic, peeled
3/4 teaspoon dried dill weed
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place the artichoke hearts in a food processor and process until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9 inch pie pan.
Bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly brown.
1 (14 ounce) can artichoke hearts, drained
1 (8 ounce) package cream cheese
1 cup grated Parmesan cheese
1/2 cup mayonnaise
1 clove garlic, peeled
3/4 teaspoon dried dill weed
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place the artichoke hearts in a food processor and process until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9 inch pie pan.
Bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly brown.
Cooking : Beet Surprise Cake
Ingredients
2 teaspoons lemon juice
1 cup beets, boiled and grated
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 cups white sugar
1/2 cup unsweetened cocoa powder
1 1/4 cups melted butter
4 eggs, beaten
2 tablespoons honey
1/2 cup milk
2 teaspoons vanilla extract
3 tablespoons cream
3 ounces cream cheese
1 teaspoon vanilla extract
1 pinch salt
1 pound confectioners' sugar
Directions
Grease one 9x13 inch pan. Preheat oven to 350 degrees F (175 degrees C). Sprinkle lemon juice over beets, set aside.
Combine flour, 1 teaspoon salt, soda, white sugar, cocoa, melted butter, eggs, honey, milk, and 2 teaspoons vanilla in a large mixing bowl. Stir in beets. Beat 2 minutes at medium speed of mixer. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) about 40 minutes. Cool and frost.
To make frosting: combine cream and cream cheese, 1 teaspoon vanilla, and pinch of salt. Add confectioners' sugar, beat until fluffy. Spread on cake. Add nuts if desired.
2 teaspoons lemon juice
1 cup beets, boiled and grated
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 cups white sugar
1/2 cup unsweetened cocoa powder
1 1/4 cups melted butter
4 eggs, beaten
2 tablespoons honey
1/2 cup milk
2 teaspoons vanilla extract
3 tablespoons cream
3 ounces cream cheese
1 teaspoon vanilla extract
1 pinch salt
1 pound confectioners' sugar
Directions
Grease one 9x13 inch pan. Preheat oven to 350 degrees F (175 degrees C). Sprinkle lemon juice over beets, set aside.
Combine flour, 1 teaspoon salt, soda, white sugar, cocoa, melted butter, eggs, honey, milk, and 2 teaspoons vanilla in a large mixing bowl. Stir in beets. Beat 2 minutes at medium speed of mixer. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) about 40 minutes. Cool and frost.
To make frosting: combine cream and cream cheese, 1 teaspoon vanilla, and pinch of salt. Add confectioners' sugar, beat until fluffy. Spread on cake. Add nuts if desired.
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