Ingredients
3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 (1 ounce) package ranch salad dressing mix
8 (4 ounce) skinless, boneless chicken breast halves
1/2 cup butter or margarine, melted
Directions
In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 45 minutes or until chicken juices run clear.
Wednesday, June 1, 2011
Cooking : Bohemian Pork Roast
Ingredients
3 pounds bone-in pork roast
2 tablespoons dried marjoram
salt and pepper to taste
3 tablespoons caraway seed
Directions
Preheat oven to 325 degrees F (165 degrees C).
Heat a roasting pan over medium high heat until hot. Rub the roast with the marjoram, salt and pepper. Brown all sides of the roast in the hot roasting pan. Sprinkle caraway seeds over all and pour in enough water to come halfway up the sides of the roast.
Cover and place roast in the preheated oven. Bake for 1 1/2 hours, or until an internal temperature of 160 degrees F (70 degrees C) is reached, about 30 minutes per pound. Remove from oven and let sit for 10 minutes before carving.
3 pounds bone-in pork roast
2 tablespoons dried marjoram
salt and pepper to taste
3 tablespoons caraway seed
Directions
Preheat oven to 325 degrees F (165 degrees C).
Heat a roasting pan over medium high heat until hot. Rub the roast with the marjoram, salt and pepper. Brown all sides of the roast in the hot roasting pan. Sprinkle caraway seeds over all and pour in enough water to come halfway up the sides of the roast.
Cover and place roast in the preheated oven. Bake for 1 1/2 hours, or until an internal temperature of 160 degrees F (70 degrees C) is reached, about 30 minutes per pound. Remove from oven and let sit for 10 minutes before carving.
Cooking : Baked Fettuccine Lasagna
Ingredients
12 ounces dry fettuccine pasta
1 pound lean ground beef (optional)
1 cup chopped onion
1 cup red bell pepper, chopped
1 tablespoon butter
1 (29 ounce) can diced tomatoes
1 (4 ounce) can sliced mushrooms
3 tablespoons chopped black olives
2 teaspoons dried oregano
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup beef broth
1/4 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
In a large skillet, brown beef over medium heat. Drain fat from pan, and transfer meat to a bowl. In the same skillet, cook onion and bell pepper in butter until tender. Stir in tomatoes, mushrooms, olives, and beef, and season with oregano. Simmer for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Arrange half of the cooked fettuccine in the prepared dish, top with half of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers. Mix together soup and beef broth until smooth, and pour over casserole. Sprinkle with Parmesan cheese.
Bake in preheated oven for 30 to 35 minutes, or until heated through.
12 ounces dry fettuccine pasta
1 pound lean ground beef (optional)
1 cup chopped onion
1 cup red bell pepper, chopped
1 tablespoon butter
1 (29 ounce) can diced tomatoes
1 (4 ounce) can sliced mushrooms
3 tablespoons chopped black olives
2 teaspoons dried oregano
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup beef broth
1/4 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
In a large skillet, brown beef over medium heat. Drain fat from pan, and transfer meat to a bowl. In the same skillet, cook onion and bell pepper in butter until tender. Stir in tomatoes, mushrooms, olives, and beef, and season with oregano. Simmer for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Arrange half of the cooked fettuccine in the prepared dish, top with half of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers. Mix together soup and beef broth until smooth, and pour over casserole. Sprinkle with Parmesan cheese.
Bake in preheated oven for 30 to 35 minutes, or until heated through.
Cooking : Bread Machine Pumpernickel Bread
Ingredients
1 1/8 cups warm water
1 1/2 tablespoons vegetable oil
1/3 cup molasses
3 tablespoons cocoa
1 tablespoon caraway seed (optional)
1 1/2 teaspoons salt
1 1/2 cups bread flour
1 cup rye flour
1 cup whole wheat flour
1 1/2 tablespoons vital wheat gluten (optional)
2 1/2 teaspoons bread machine yeast
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic cycle; press Start.
1 1/8 cups warm water
1 1/2 tablespoons vegetable oil
1/3 cup molasses
3 tablespoons cocoa
1 tablespoon caraway seed (optional)
1 1/2 teaspoons salt
1 1/2 cups bread flour
1 cup rye flour
1 cup whole wheat flour
1 1/2 tablespoons vital wheat gluten (optional)
2 1/2 teaspoons bread machine yeast
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic cycle; press Start.
Cooking : Brownstone Front Chocolate Cake
Ingredients
2 1/4 cups white sugar
1 cup shortening
2 teaspoons baking soda
2 1/2 cups cake flour
1 cup buttermilk
4 teaspoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 pinch salt
2 cups white sugar
1 cup heavy whipping cream
1/2 cup butter
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
Separate the eggs. Set the egg yolks aside and beat the egg whites until stiff peaks form.
Cream 2 1/'4 cups sugar, vanilla, and shortening. Add the egg yolks and beat till smooth.
Sift together the cocoa, cake flour, baking soda, and salt. Then add dry ingredients alternately with buttermilk to creamy mixture. Lastly, fold in beaten egg whites.
Pour into 3 greased and floured cake pans. Bake 20-25 minutes in 325 degree F (165 degrees C) oven, or until done.
To Make Icing: Cook 2 cups white sugar, 1 cup cream and 1/2 cup butter or margarine over low flame until mixture forms a soft ball in water. Remove from heat, beat about 5 or 6 strokes to make mixture smooth. Cool, spread between and on layers while lukewarm. This hardens when cold.
2 1/4 cups white sugar
1 cup shortening
2 teaspoons baking soda
2 1/2 cups cake flour
1 cup buttermilk
4 teaspoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 pinch salt
2 cups white sugar
1 cup heavy whipping cream
1/2 cup butter
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
Separate the eggs. Set the egg yolks aside and beat the egg whites until stiff peaks form.
Cream 2 1/'4 cups sugar, vanilla, and shortening. Add the egg yolks and beat till smooth.
Sift together the cocoa, cake flour, baking soda, and salt. Then add dry ingredients alternately with buttermilk to creamy mixture. Lastly, fold in beaten egg whites.
Pour into 3 greased and floured cake pans. Bake 20-25 minutes in 325 degree F (165 degrees C) oven, or until done.
To Make Icing: Cook 2 cups white sugar, 1 cup cream and 1/2 cup butter or margarine over low flame until mixture forms a soft ball in water. Remove from heat, beat about 5 or 6 strokes to make mixture smooth. Cool, spread between and on layers while lukewarm. This hardens when cold.
Subscribe to:
Posts (Atom)