Ingredients
6 slices bacon
1/4 cup prepared horseradish
1 pint sour cream
1/2 cup mayonnaise
1 lemon, juiced
1/2 teaspoon chopped fresh parsley
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine horseradish, sour cream, mayonnaise and lemon juice. Stir well. Stir in bacon; cover and refrigerate one hour. Stir and top with parsley before serving.
4/30/2014
Recipe Basque Salad
Ingredients
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 medium fresh tomatoes - cored, quartered, and sliced as thin as possible
1 large cucumber - peeled, seeded, and thinly sliced
1 Spanish onion - peeled, cut in half, and thinly sliced
Dressing:
1/3 cup red wine vinegar
3/4 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
chopped fresh parsley
Directions
In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.
In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.
Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley.
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 medium fresh tomatoes - cored, quartered, and sliced as thin as possible
1 large cucumber - peeled, seeded, and thinly sliced
1 Spanish onion - peeled, cut in half, and thinly sliced
Dressing:
1/3 cup red wine vinegar
3/4 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
chopped fresh parsley
Directions
In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.
In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.
Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley.
Recipe Broccoli Blue Cheese Strata
Ingredients
12 eggs
1 cup milk
1 cup blue cheese dressing
1/4 cup butter, melted
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 teaspoon minced garlic, or to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried savory
1 (1 pound) loaf sliced white bread
1 (10 ounce) package frozen chopped broccoli, thawed
1 (8 ounce) package shredded Cheddar cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
In a large bowl, whisk together the eggs, milk, salad dressing and melted butter. Season with salt, pepper, garlic, thyme and savory.
Place enough slices of bread into the prepared baking dish to cover the bottom. Spread the thawed broccoli over the bread. Pour half of the egg mixture over. Make another layer of bread slices, and pour the remaining egg mixture over. Cover with shredded Cheddar cheese.
Bake for 45 minutes in the preheated oven, or until the strata is golden brown and puffy. Let stand for a few minutes before cutting into squares to serve.
12 eggs
1 cup milk
1 cup blue cheese dressing
1/4 cup butter, melted
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 teaspoon minced garlic, or to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried savory
1 (1 pound) loaf sliced white bread
1 (10 ounce) package frozen chopped broccoli, thawed
1 (8 ounce) package shredded Cheddar cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
In a large bowl, whisk together the eggs, milk, salad dressing and melted butter. Season with salt, pepper, garlic, thyme and savory.
Place enough slices of bread into the prepared baking dish to cover the bottom. Spread the thawed broccoli over the bread. Pour half of the egg mixture over. Make another layer of bread slices, and pour the remaining egg mixture over. Cover with shredded Cheddar cheese.
Bake for 45 minutes in the preheated oven, or until the strata is golden brown and puffy. Let stand for a few minutes before cutting into squares to serve.
Recipe Apple Julep
Ingredients
1 quart apple juice
1 cup orange juice
1 cup pineapple juice
1/4 cup lemon juice
1 sprig fresh mint leaves
Directions
In a large pitcher, stir together the apple juice, orange juice, pineapple juice and lemon juice. Mix and pour into glasses full of ice to serve. Garnish each serving with a mint leaf.
1 quart apple juice
1 cup orange juice
1 cup pineapple juice
1/4 cup lemon juice
1 sprig fresh mint leaves
Directions
In a large pitcher, stir together the apple juice, orange juice, pineapple juice and lemon juice. Mix and pour into glasses full of ice to serve. Garnish each serving with a mint leaf.
Recipe Bee Sting Cake (Bienenstich) I
Ingredients
2 (.25 ounce) packages active dry yeast
1/4 cup warm water
3/4 cup unsalted butter, softened
3/4 cup white sugar
2 eggs, room temperature
3 egg yolks
1/2 teaspoon salt
1/2 cup warm milk
2 teaspoons vanilla extract
1/2 cup sour cream, room temperature
4 cups all-purpose flour
2 tablespoons unsalted butter, melted
2/3 cup packed light brown sugar
6 tablespoons unsalted butter
3/8 cup heavy whipping cream
3/8 cup honey
1/4 cup lemon juice
5/8 cup sliced almonds
2 cups pastry cream
Directions
Combine the yeast, and the warm water; set aside to proof for 5 minutes.
Cream 3/4 cup butter and sugar until light. Beat in the eggs and yolks one at a time. Add the vanilla, milk, sour cream, and yeast. Beat until smooth. Add the flour a little at a time to form a soft dough. Add all of the flour, and continue to beat until elastic, about 8 minutes. Place dough into an oiled bowl, cover and place in a warm spot until doubled in size, about 50 minutes. Can be placed in the refrigerator overnight instead.
Beat down the dough, and divide into two pieces. Place each in a buttered 9 inch square pan. Brush the top of each with 1 tablespoon of the melted butter. Cover and let rise until doubled.
For the glaze, place the brown sugar, 6 tablespoons butter, cream, and honey in a saucepan over medium heat. Bring to a boil, and stir until the sugar dissolves. Boil for 30 seconds. Remove from heat; add the lemon juice and almonds. Let cool slightly. Drizzle the warm glaze, not hot, over each of the cakes.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or until the nuts are golden. Cool on a rack.
Split the cakes lengthwise using a serrated knife, and fill with the pastry cream. Sandwich cakes back together and serve.
2 (.25 ounce) packages active dry yeast
1/4 cup warm water
3/4 cup unsalted butter, softened
3/4 cup white sugar
2 eggs, room temperature
3 egg yolks
1/2 teaspoon salt
1/2 cup warm milk
2 teaspoons vanilla extract
1/2 cup sour cream, room temperature
4 cups all-purpose flour
2 tablespoons unsalted butter, melted
2/3 cup packed light brown sugar
6 tablespoons unsalted butter
3/8 cup heavy whipping cream
3/8 cup honey
1/4 cup lemon juice
5/8 cup sliced almonds
2 cups pastry cream
Directions
Combine the yeast, and the warm water; set aside to proof for 5 minutes.
Cream 3/4 cup butter and sugar until light. Beat in the eggs and yolks one at a time. Add the vanilla, milk, sour cream, and yeast. Beat until smooth. Add the flour a little at a time to form a soft dough. Add all of the flour, and continue to beat until elastic, about 8 minutes. Place dough into an oiled bowl, cover and place in a warm spot until doubled in size, about 50 minutes. Can be placed in the refrigerator overnight instead.
Beat down the dough, and divide into two pieces. Place each in a buttered 9 inch square pan. Brush the top of each with 1 tablespoon of the melted butter. Cover and let rise until doubled.
For the glaze, place the brown sugar, 6 tablespoons butter, cream, and honey in a saucepan over medium heat. Bring to a boil, and stir until the sugar dissolves. Boil for 30 seconds. Remove from heat; add the lemon juice and almonds. Let cool slightly. Drizzle the warm glaze, not hot, over each of the cakes.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or until the nuts are golden. Cool on a rack.
Split the cakes lengthwise using a serrated knife, and fill with the pastry cream. Sandwich cakes back together and serve.
Recipe Baked Rice Pudding
Ingredients
1 cup uncooked white rice
2 cups water
3 eggs, beaten
2 cups milk
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup raisins
1 pinch ground nutmeg
Directions
Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.
1 cup uncooked white rice
2 cups water
3 eggs, beaten
2 cups milk
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup raisins
1 pinch ground nutmeg
Directions
Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.
Recipe Bev's Chocolate Pie
Ingredients
2 cups white sugar
5 tablespoons unsweetened cocoa powder
1/4 cup all-purpose flour
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
4 egg yolks
1/4 cup butter
1 recipe pastry for a 9 inch single crust pie
4 egg whites
1/4 cup white sugar
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan, whisk together 2 cups sugar, cocoa and flour. Blend in evaporated milk and vanilla. Beat egg yolks, and stir into pan. Add the butter or margarine. Heat, stirring constantly just until butter is melted. Pour filling into unbaked pie shell.
Bake in preheated oven for 35 to 40 minutes, or until pie is not "wobbly" when shaken.
Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating constantly, until stiff peaks form. Spread meringue on pie.
Return pie to oven, and bake until meringue is golden.
2 cups white sugar
5 tablespoons unsweetened cocoa powder
1/4 cup all-purpose flour
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
4 egg yolks
1/4 cup butter
1 recipe pastry for a 9 inch single crust pie
4 egg whites
1/4 cup white sugar
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan, whisk together 2 cups sugar, cocoa and flour. Blend in evaporated milk and vanilla. Beat egg yolks, and stir into pan. Add the butter or margarine. Heat, stirring constantly just until butter is melted. Pour filling into unbaked pie shell.
Bake in preheated oven for 35 to 40 minutes, or until pie is not "wobbly" when shaken.
Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating constantly, until stiff peaks form. Spread meringue on pie.
Return pie to oven, and bake until meringue is golden.
Recipe Asparagus and Smoked Salmon Salad
Ingredients
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup pecans, broken into pieces
2 heads red leaf lettuce, rinsed and torn
1/2 cup frozen green peas, thawed
1/4 pound smoked salmon, cut into 1 inch chunks
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Bring a pot of water to a boil. Place asparagus in the pot, and cook 5 minutes, just until tender. Drain, and set aside.
Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon.
In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side.
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup pecans, broken into pieces
2 heads red leaf lettuce, rinsed and torn
1/2 cup frozen green peas, thawed
1/4 pound smoked salmon, cut into 1 inch chunks
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Bring a pot of water to a boil. Place asparagus in the pot, and cook 5 minutes, just until tender. Drain, and set aside.
Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon.
In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side.
Recipe Apple Topaz Candies
Ingredients
1/2 cup white sugar
1 tablespoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 apple - peeled, cored and cubed
1/3 cup water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 cup finely chopped walnuts
Directions
In a small bowl, mix together the sugar, cinnamon, nutmeg and allspice. Toss apple pieces in the mixture until well coated.
In the top of a double boiler, combine the caramel candies and water. Heat, stirring occasionally until melted and smooth. Place walnuts onto a tray.
Using a fork or toothpick, dip apple pieces into the caramel, then drop them into the walnuts. Roll them around until coated. Place onto a waxed paper lined cookie sheet, and refrigerate until set, about 10 minutes.
1/2 cup white sugar
1 tablespoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 apple - peeled, cored and cubed
1/3 cup water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 cup finely chopped walnuts
Directions
In a small bowl, mix together the sugar, cinnamon, nutmeg and allspice. Toss apple pieces in the mixture until well coated.
In the top of a double boiler, combine the caramel candies and water. Heat, stirring occasionally until melted and smooth. Place walnuts onto a tray.
Using a fork or toothpick, dip apple pieces into the caramel, then drop them into the walnuts. Roll them around until coated. Place onto a waxed paper lined cookie sheet, and refrigerate until set, about 10 minutes.
Recipe Beautiful Salad
Ingredients
8 cups baby spinach leaves
1/2 medium red onion, sliced and separated into rings
1 (11 ounce) can mandarin oranges, drained
1 1/2 cups sweetened dried cranberries
1 cup honey-roasted sliced almonds
1 cup crumbled feta cheese
1 cup balsamic vinaigrette salad dressing, or to taste
Directions
Place servings of spinach onto salad plates. Top with red onion, mandarin oranges, cranberries, sliced almonds and feta cheese in that order. Drizzle dressing over each salad.
8 cups baby spinach leaves
1/2 medium red onion, sliced and separated into rings
1 (11 ounce) can mandarin oranges, drained
1 1/2 cups sweetened dried cranberries
1 cup honey-roasted sliced almonds
1 cup crumbled feta cheese
1 cup balsamic vinaigrette salad dressing, or to taste
Directions
Place servings of spinach onto salad plates. Top with red onion, mandarin oranges, cranberries, sliced almonds and feta cheese in that order. Drizzle dressing over each salad.
Recipe Bacon Cheddar Chive Muffins
Ingredients
6 slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup vegetable oil
1/2 cup condensed cream of mushroom soup
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Meanwhile, preheat oven to 400 degrees F (200 degrees C) and lightly grease 12 muffin cups or use paper liners.
In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon.
In a separate bowl, combine egg, milk, cream of mushroom soup and vegetable oil. Stir this mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin pans.
Bake in preheated oven for 20 minutes or until a toothpick inserted into a muffin comes out clean.
6 slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup vegetable oil
1/2 cup condensed cream of mushroom soup
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Meanwhile, preheat oven to 400 degrees F (200 degrees C) and lightly grease 12 muffin cups or use paper liners.
In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon.
In a separate bowl, combine egg, milk, cream of mushroom soup and vegetable oil. Stir this mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin pans.
Bake in preheated oven for 20 minutes or until a toothpick inserted into a muffin comes out clean.
Recipe Avocado Side Dish
Ingredients
1 (8 ounce) package uncooked spaghetti
1 avocado - pitted, peeled, and cubed
1 tablespoon lime juice
1 (15 ounce) can vegetarian chili
1/3 cup sliced green onion
2 large tomatoes, diced
1 teaspoon minced garlic
1/3 cup chopped fresh cilantro
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.
In a small bowl combine avocado and lime juice.
In a separate bowl combine chili, green onion, tomatoes, garlic and cilantro.
Serve pasta topped with chili mixture and avocado.
1 (8 ounce) package uncooked spaghetti
1 avocado - pitted, peeled, and cubed
1 tablespoon lime juice
1 (15 ounce) can vegetarian chili
1/3 cup sliced green onion
2 large tomatoes, diced
1 teaspoon minced garlic
1/3 cup chopped fresh cilantro
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.
In a small bowl combine avocado and lime juice.
In a separate bowl combine chili, green onion, tomatoes, garlic and cilantro.
Serve pasta topped with chili mixture and avocado.
Recipe Beef Tips and Noodles
Ingredients
1 pound sirloin tips, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 (16 ounce) package wide egg noodles
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
Bake in a preheated oven for 1 hour.
While beef tips are baking, 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. Serve beef tips and sauce over noodles.
1 pound sirloin tips, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 (16 ounce) package wide egg noodles
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
Bake in a preheated oven for 1 hour.
While beef tips are baking, 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. Serve beef tips and sauce over noodles.
Recipe Asian-Inspired Honey-Vanilla Chicken
Ingredients
3 tablespoons soy sauce
1 tablespoon orange juice
1 teaspoon hot pepper sauce, or to taste
1 teaspoon vanilla extract
1 tablespoon light brown sugar
1 tablespoon honey
1/2 teaspoon minced garlic
1/2 tablespoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon sesame oil
1/2 cup vegetable oil
2 pounds skinless, boneless chicken breast meat - cut into strips
Directions
Stir together soy sauce, orange juice, hot pepper sauce, vanilla, brown sugar, and honey until dissolved. Season with minced garlic, garlic powder, and Italian seasoning. Whisk in sesame oil and vegetable oil until combined.
Toss chicken with marinade, cover, and refrigerate for at least 20 minutes.
Adjust oven rack to its top position, and turn oven on to Broil.
Place chicken into a baking dish or baking sheet. Broil until golden brown, 5 to 8 minutes. Turn chicken over, and continue broiling until no longer pink, about 5 minutes more.
3 tablespoons soy sauce
1 tablespoon orange juice
1 teaspoon hot pepper sauce, or to taste
1 teaspoon vanilla extract
1 tablespoon light brown sugar
1 tablespoon honey
1/2 teaspoon minced garlic
1/2 tablespoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon sesame oil
1/2 cup vegetable oil
2 pounds skinless, boneless chicken breast meat - cut into strips
Directions
Stir together soy sauce, orange juice, hot pepper sauce, vanilla, brown sugar, and honey until dissolved. Season with minced garlic, garlic powder, and Italian seasoning. Whisk in sesame oil and vegetable oil until combined.
Toss chicken with marinade, cover, and refrigerate for at least 20 minutes.
Adjust oven rack to its top position, and turn oven on to Broil.
Place chicken into a baking dish or baking sheet. Broil until golden brown, 5 to 8 minutes. Turn chicken over, and continue broiling until no longer pink, about 5 minutes more.
Recipe Bulk Venison Breakfast Sausage
Ingredients
6 pounds ground venison
2 pounds ground pork
1/4 cup sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon fresh-ground black pepper
1 tablespoon crushed red pepper flakes
1/4 cup packed brown sugar
3 tablespoons dried sage
Directions
In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage. Mix very well to evenly incorporate everything. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it.
Divide into 1 pound portions and freeze.
6 pounds ground venison
2 pounds ground pork
1/4 cup sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon fresh-ground black pepper
1 tablespoon crushed red pepper flakes
1/4 cup packed brown sugar
3 tablespoons dried sage
Directions
In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage. Mix very well to evenly incorporate everything. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it.
Divide into 1 pound portions and freeze.
Recipe Blue Hawaiian
Ingredients
2 fluid ounces pineapple juice
1 fluid ounce blue curacao
1 1/2 fluid ounces coconut-flavored rum
Directions
Pour the pineapple juice, curacao, and rum into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.
2 fluid ounces pineapple juice
1 fluid ounce blue curacao
1 1/2 fluid ounces coconut-flavored rum
Directions
Pour the pineapple juice, curacao, and rum into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.
Recipe Bulk Venison Breakfast Sausage
Ingredients
6 pounds ground venison
2 pounds ground pork
1/4 cup sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon fresh-ground black pepper
1 tablespoon crushed red pepper flakes
1/4 cup packed brown sugar
3 tablespoons dried sage
Directions
In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage. Mix very well to evenly incorporate everything. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it.
Divide into 1 pound portions and freeze.
6 pounds ground venison
2 pounds ground pork
1/4 cup sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon fresh-ground black pepper
1 tablespoon crushed red pepper flakes
1/4 cup packed brown sugar
3 tablespoons dried sage
Directions
In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage. Mix very well to evenly incorporate everything. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it.
Divide into 1 pound portions and freeze.
Recipe Apple Cinnamon Oatmeal Cookie
Ingredients
1 cup apple cinnamon granola
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup shortening
1/4 cup white sugar
1 egg
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
Directions
Preheat oven to 375 degrees F (190 degrees C).
Mix together granola, flour, brown sugar, shortening, white sugar, egg, salt, vanilla extract and baking soda together in a medium size mixing bowl. Mix until well blended.
Drop by teaspoonfuls 1 1/2 inches apart on baking sheets.
Bake for 12 to 15 minutes, or until golden brown. Cool on wire racks.
1 cup apple cinnamon granola
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup shortening
1/4 cup white sugar
1 egg
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
Directions
Preheat oven to 375 degrees F (190 degrees C).
Mix together granola, flour, brown sugar, shortening, white sugar, egg, salt, vanilla extract and baking soda together in a medium size mixing bowl. Mix until well blended.
Drop by teaspoonfuls 1 1/2 inches apart on baking sheets.
Bake for 12 to 15 minutes, or until golden brown. Cool on wire racks.
Recipe Beer Burgers
Ingredients
1 pound ground beef
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup beer
Directions
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Mix the ground beef, onion, garlic, Worcestershire sauce, salt, and pepper in a bowl. Mix in the beer until absorbed by the meat mixture. Form into patties.
Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
1 pound ground beef
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup beer
Directions
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Mix the ground beef, onion, garlic, Worcestershire sauce, salt, and pepper in a bowl. Mix in the beer until absorbed by the meat mixture. Form into patties.
Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Recipe Bacon Cheddar Chive Muffins
Ingredients
6 slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup vegetable oil
1/2 cup condensed cream of mushroom soup
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Meanwhile, preheat oven to 400 degrees F (200 degrees C) and lightly grease 12 muffin cups or use paper liners.
In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon.
In a separate bowl, combine egg, milk, cream of mushroom soup and vegetable oil. Stir this mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin pans.
Bake in preheated oven for 20 minutes or until a toothpick inserted into a muffin comes out clean.
6 slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup vegetable oil
1/2 cup condensed cream of mushroom soup
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Meanwhile, preheat oven to 400 degrees F (200 degrees C) and lightly grease 12 muffin cups or use paper liners.
In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon.
In a separate bowl, combine egg, milk, cream of mushroom soup and vegetable oil. Stir this mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin pans.
Bake in preheated oven for 20 minutes or until a toothpick inserted into a muffin comes out clean.
Recipe Asian Ginger Dressing
Ingredients
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
3/4 cup olive oil
1/3 cup rice vinegar
1/2 cup soy sauce
3 tablespoons honey
1/4 cup water
Directions
In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
3/4 cup olive oil
1/3 cup rice vinegar
1/2 cup soy sauce
3 tablespoons honey
1/4 cup water
Directions
In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.
Recipe Banana Split Cake
Ingredients
1 1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 (20 ounce) can crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup PLANTERS Chopped Pecans
Directions
Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store leftover dessert in refrigerator.
1 1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 (20 ounce) can crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup PLANTERS Chopped Pecans
Directions
Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store leftover dessert in refrigerator.
Recipe Beef Heart en Mole
Ingredients
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 stalk celery, sliced
1 carrot, cubed
1 slice bacon, sliced into small strips
2 pounds beef heart, rinsed and cubed
2 teaspoons beef bouillon granules
1 teaspoon ground cumin
1/2 cup red wine
3 cups water, or as needed
1/4 cup prepared mole sauce
1 parsnip, cubed (optional)
2 large potatoes, peeled and cut into large chunks
1 cup canned lima beans
Directions
Heat the oil in a Dutch oven over low heat. Add onion, garlic, celery, carrots and bacon. Cover, and let the vegetables sweat for about 10 minutes.
Remove vegetables to a plate to make room, and place the beef heart in the pan, adding a bit more oil if necessary. Saute over medium heat until browned. Return the onion mixture to the pan, sprinkle in the cumin and beef bouillon. Pour in the red wine, mole sauce, and enough water to cover. Put the lid on the pan, and simmer over low heat for 2 hours.
Add the parsnip and potato to the stew, and stir in the beans. Continue to simmer for another 30 minutes, until vegetables are tender. I hope you enjoy making and eating my creation.
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 stalk celery, sliced
1 carrot, cubed
1 slice bacon, sliced into small strips
2 pounds beef heart, rinsed and cubed
2 teaspoons beef bouillon granules
1 teaspoon ground cumin
1/2 cup red wine
3 cups water, or as needed
1/4 cup prepared mole sauce
1 parsnip, cubed (optional)
2 large potatoes, peeled and cut into large chunks
1 cup canned lima beans
Directions
Heat the oil in a Dutch oven over low heat. Add onion, garlic, celery, carrots and bacon. Cover, and let the vegetables sweat for about 10 minutes.
Remove vegetables to a plate to make room, and place the beef heart in the pan, adding a bit more oil if necessary. Saute over medium heat until browned. Return the onion mixture to the pan, sprinkle in the cumin and beef bouillon. Pour in the red wine, mole sauce, and enough water to cover. Put the lid on the pan, and simmer over low heat for 2 hours.
Add the parsnip and potato to the stew, and stir in the beans. Continue to simmer for another 30 minutes, until vegetables are tender. I hope you enjoy making and eating my creation.
Recipe Beef and Brew
Ingredients
1 tablespoon butter
1 cup sliced fresh mushrooms
1 cup beer
3/4 cup water, divided
1 bay leaf
3/4 teaspoon dried thyme
1/8 teaspoon ground black pepper
1/2 teaspoon salt
1 pound round steak - cut into 1 inch strips
2 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons all-purpose flour
Directions
Melt the butter in a large saucepan over medium heat. Add the mushrooms and saute for 5 minutes, or until they are dark brown and tender. Add the beer, 1/2 cup water, bay leaf, thyme, ground black pepper and salt.
Add the meat, onions, green bell pepper and red bell pepper. Simmer for another 20 minutes, or until beef is tender. Remove bay leaf.
In a separate small bowl, combine the flour and remaining 1/4 cup water. Mix well, making sure the flour is completely dissolved. Stir this mixture into the meat mixture. Cook until thickened and bubbly, then cook for 3 minutes more.
1 tablespoon butter
1 cup sliced fresh mushrooms
1 cup beer
3/4 cup water, divided
1 bay leaf
3/4 teaspoon dried thyme
1/8 teaspoon ground black pepper
1/2 teaspoon salt
1 pound round steak - cut into 1 inch strips
2 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons all-purpose flour
Directions
Melt the butter in a large saucepan over medium heat. Add the mushrooms and saute for 5 minutes, or until they are dark brown and tender. Add the beer, 1/2 cup water, bay leaf, thyme, ground black pepper and salt.
Add the meat, onions, green bell pepper and red bell pepper. Simmer for another 20 minutes, or until beef is tender. Remove bay leaf.
In a separate small bowl, combine the flour and remaining 1/4 cup water. Mix well, making sure the flour is completely dissolved. Stir this mixture into the meat mixture. Cook until thickened and bubbly, then cook for 3 minutes more.
Recipe Avocado Cheese Bread
Ingredients
2 avocados - peeled, pitted, and mashed
2 eggs, beaten
1 (8 ounce) container lemon-flavor yogurt
1 cup shredded Monterey Jack cheese
1 cup self-rising corn meal mix
1 tablespoon fajita seasoning
Directions
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch pan.
In a large bowl, stir together the avocados, eggs, yogurt, cheese, cornmeal, and fajita seasoning until well blended. Spread the mixture evenly into the greased pan.
Bake for 17 minutes in the preheated oven, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
2 avocados - peeled, pitted, and mashed
2 eggs, beaten
1 (8 ounce) container lemon-flavor yogurt
1 cup shredded Monterey Jack cheese
1 cup self-rising corn meal mix
1 tablespoon fajita seasoning
Directions
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch pan.
In a large bowl, stir together the avocados, eggs, yogurt, cheese, cornmeal, and fajita seasoning until well blended. Spread the mixture evenly into the greased pan.
Bake for 17 minutes in the preheated oven, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
Recipe Apricot Nectar Cake I
Ingredients
1 (18.25 ounce) package lemon cake mix
1/3 cup white sugar
1/2 cup vegetable oil
1 cup apricot nectar
4 eggs
1 cup confectioners' sugar
2 tablespoons lemon juice
Directions
Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
Combine cake mix with sugar, cooking oil, and apricot nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan.
Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.
1 (18.25 ounce) package lemon cake mix
1/3 cup white sugar
1/2 cup vegetable oil
1 cup apricot nectar
4 eggs
1 cup confectioners' sugar
2 tablespoons lemon juice
Directions
Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
Combine cake mix with sugar, cooking oil, and apricot nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan.
Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.
Recipe Blue Cheese Garlic Dip
Ingredients
1/2 cup milk
1 (8 ounce) package cream cheese, cubed
1 cup crumbled blue cheese
2 garlic cloves, peeled
Assorted crackers
Directions
In a blender, combine the milk, cream cheese, blue cheese and garlic; cover and process until blended. Serve with crackers.
1/2 cup milk
1 (8 ounce) package cream cheese, cubed
1 cup crumbled blue cheese
2 garlic cloves, peeled
Assorted crackers
Directions
In a blender, combine the milk, cream cheese, blue cheese and garlic; cover and process until blended. Serve with crackers.
Recipe Broiled Spanish Mackerel
Ingredients
6 (3 ounce) fillets Spanish mackerel fillets
1/4 cup olive oil
1/2 teaspoon paprika
salt and ground black pepper to taste
12 slices lemon
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Lightly grease a baking dish.
Rub both sides of each mackerel fillet with olive oil and place with the skin side down into the prepared baking dish. Season each fillet with the paprika, salt, and pepper. Top each fillet with two lemon slices.
Bake the fillets under the broiler until the fish just begins to flake, 5 to 7 minutes. Serve immediately.
6 (3 ounce) fillets Spanish mackerel fillets
1/4 cup olive oil
1/2 teaspoon paprika
salt and ground black pepper to taste
12 slices lemon
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Lightly grease a baking dish.
Rub both sides of each mackerel fillet with olive oil and place with the skin side down into the prepared baking dish. Season each fillet with the paprika, salt, and pepper. Top each fillet with two lemon slices.
Bake the fillets under the broiler until the fish just begins to flake, 5 to 7 minutes. Serve immediately.
Recipe Black Forest Cake I
Ingredients
2 1/8 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
2 1/8 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
Recipe Apple Pie IV
Ingredients
2 (9 inch) pie shell
10 apple - peeled, cored and sliced
1/4 cup white sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place sliced apples in a large pot. Sprinkle with sugar, cinnamon, and nutmeg. Mix well and cook over low heat, stirring frequently, until apples are tender but not mushy.
Pour apple mixture into pastry-lined pie pan. Cover with second pastry shell. Seal edges and cut steam vents in top.
Bake in preheated oven for 30 to 40 minutes, until crust is golden brown.
2 (9 inch) pie shell
10 apple - peeled, cored and sliced
1/4 cup white sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place sliced apples in a large pot. Sprinkle with sugar, cinnamon, and nutmeg. Mix well and cook over low heat, stirring frequently, until apples are tender but not mushy.
Pour apple mixture into pastry-lined pie pan. Cover with second pastry shell. Seal edges and cut steam vents in top.
Bake in preheated oven for 30 to 40 minutes, until crust is golden brown.
Recipe Breaded Turkey Breasts
Ingredients
1 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 teaspoons Italian-style seasoning
1 cup milk
1 pound skinless, boneless turkey breast meat - cut into strips
1/4 cup olive oil
Directions
In shallow bowl, combine bread crumbs, Parmesan cheese and Italian seasoning. Pour milk into another shallow bowl. Dip turkey in milk, then in crumb mixture.
Heat olive oil in a large skillet over medium heat. Cook turkey for 8 to 10 minutes or until golden brown, and juices run clear.
1 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 teaspoons Italian-style seasoning
1 cup milk
1 pound skinless, boneless turkey breast meat - cut into strips
1/4 cup olive oil
Directions
In shallow bowl, combine bread crumbs, Parmesan cheese and Italian seasoning. Pour milk into another shallow bowl. Dip turkey in milk, then in crumb mixture.
Heat olive oil in a large skillet over medium heat. Cook turkey for 8 to 10 minutes or until golden brown, and juices run clear.
Recipe Baked Spaghetti with Venison
Ingredients
1 (8 ounce) package angel hair pasta
2 tablespoons olive oil
1 pound cubed lean venison
1 small onion, diced
1 bell pepper, diced
1 (6 ounce) can tomato paste
2 (15 ounce) cans tomato sauce
1 teaspoon garlic salt
1 1/2 teaspoons dried dill
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons Italian seasoning
4 ounces shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 3 to 5 minutes or until al dente; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook until well browned, about 5 minutes. Stir in onion and green pepper, continue cooking until softened, about 4 minutes. Add tomato paste and tomato sauce, season with garlic salt, dill, marjoram, and Italian seasoning. Bring to a boil, then reduce heat to medium, and simmer for 5 minutes.
Place drained pasta into prepared casserole dish and pour venison overtop. sprinkle with Mozzarella and Parmesan cheeses. Bake in preheated oven until the cheese is bubbly and browned, about 25 minutes.
1 (8 ounce) package angel hair pasta
2 tablespoons olive oil
1 pound cubed lean venison
1 small onion, diced
1 bell pepper, diced
1 (6 ounce) can tomato paste
2 (15 ounce) cans tomato sauce
1 teaspoon garlic salt
1 1/2 teaspoons dried dill
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons Italian seasoning
4 ounces shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 3 to 5 minutes or until al dente; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook until well browned, about 5 minutes. Stir in onion and green pepper, continue cooking until softened, about 4 minutes. Add tomato paste and tomato sauce, season with garlic salt, dill, marjoram, and Italian seasoning. Bring to a boil, then reduce heat to medium, and simmer for 5 minutes.
Place drained pasta into prepared casserole dish and pour venison overtop. sprinkle with Mozzarella and Parmesan cheeses. Bake in preheated oven until the cheese is bubbly and browned, about 25 minutes.
Recipe Buffalo Chicken Sauce
Ingredients
1 1/2 cups butter
1 (12 fluid ounce) can or bottle hot sauce
Directions
Melt butter in a small saucepan over medium heat, or in microwave on high, until completely melted. Skim off white foam from the top and add hot sauce. Blend until well mixed, remove from heat and set aside until mixture starts to set.
1 1/2 cups butter
1 (12 fluid ounce) can or bottle hot sauce
Directions
Melt butter in a small saucepan over medium heat, or in microwave on high, until completely melted. Skim off white foam from the top and add hot sauce. Blend until well mixed, remove from heat and set aside until mixture starts to set.
Recipe Brown Sugar-Caramel Latte
Ingredients
1 tablespoon brown sugar
1/4 cup half-and-half
1 tablespoon caramel ice cream topping
3/4 cup hot, brewed coffee
Directions
Stir brown sugar into half-and-half until dissolved. Whip with a milk frother or small whisk. Pour coffee into a mug, and stir in caramel sauce until dissolved. Pour frothed half-and-half into coffee, and serve.
1 tablespoon brown sugar
1/4 cup half-and-half
1 tablespoon caramel ice cream topping
3/4 cup hot, brewed coffee
Directions
Stir brown sugar into half-and-half until dissolved. Whip with a milk frother or small whisk. Pour coffee into a mug, and stir in caramel sauce until dissolved. Pour frothed half-and-half into coffee, and serve.
Recipe Biscuit Pizza Bake
Ingredients
1 pound ground beef
2 (12 ounce) packages refrigerated buttermilk biscuits
1 (15 ounce) can pizza sauce
1 cup chopped green pepper
1/2 cup chopped onion
1 (4 ounce) can mushroom stems and pieces, drained
1 (3.25 ounce) package sliced pepperoni
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
Directions
In a skillet, cook beef over medium heat until no longer pink. Meanwhile, quarter the biscuits; place in a greased shallow 3-qt. baking dish. Top with pizza sauce. Drain beef; sprinkle over biscuits and sauce. Layer with green pepper, onion, mushrooms, pepperoni and cheeses. Bake, uncovered, at 350 degrees F for 25-30 minutes or until cheese is melted. Let stand for 5-10 minutes before serving.
1 pound ground beef
2 (12 ounce) packages refrigerated buttermilk biscuits
1 (15 ounce) can pizza sauce
1 cup chopped green pepper
1/2 cup chopped onion
1 (4 ounce) can mushroom stems and pieces, drained
1 (3.25 ounce) package sliced pepperoni
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
Directions
In a skillet, cook beef over medium heat until no longer pink. Meanwhile, quarter the biscuits; place in a greased shallow 3-qt. baking dish. Top with pizza sauce. Drain beef; sprinkle over biscuits and sauce. Layer with green pepper, onion, mushrooms, pepperoni and cheeses. Bake, uncovered, at 350 degrees F for 25-30 minutes or until cheese is melted. Let stand for 5-10 minutes before serving.
4/29/2014
Recipe Almond Crescents III
Ingredients
1 cup shortening
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
1/4 teaspoon salt
1 tablespoon water
2 cups all-purpose flour
1 cup ground blanched almonds
1 cup semisweet chocolate chips
Directions
Mix together shortening and confectioner's sugar and water. Stir in flour, salt, vanilla and almonds. Mix well.
Form dough with hands into 3 inch lengths about pencil thin.
Bake on ungreased sheet in a preheated 300 degrees F oven (150 degrees C) for 20 minutes.
While cookies cool, melt chocolate chips in a double boiler or in a bowl in the microwave. When cookies are completely cool, dip one half in melted chocolate.
1 cup shortening
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
1/4 teaspoon salt
1 tablespoon water
2 cups all-purpose flour
1 cup ground blanched almonds
1 cup semisweet chocolate chips
Directions
Mix together shortening and confectioner's sugar and water. Stir in flour, salt, vanilla and almonds. Mix well.
Form dough with hands into 3 inch lengths about pencil thin.
Bake on ungreased sheet in a preheated 300 degrees F oven (150 degrees C) for 20 minutes.
While cookies cool, melt chocolate chips in a double boiler or in a bowl in the microwave. When cookies are completely cool, dip one half in melted chocolate.
Recipe Baked Blueberry French Toast
Ingredients
24 slices day-old French bread
1 (8 ounce) package reduced-fat cream cheese, cubed
2/3 cup fat-free milk
1/2 cup reduced-fat sour cream
1/2 cup fat-free plain yogurt
1/3 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups egg substitute
2 cups fresh or frozen blueberries
confectioners' sugar
Directions
Place 12 slices of bread in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. In a blender or food processor, combine cream cheese, milk, sour cream, yogurt, syrup, vanilla, nutmeg and cinnamon. Add egg substitute; cover and process until smooth. Pour half of the egg mixture over bread; sprinkle with blueberries. Top with the remaining bread and egg mixture. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 20-30 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Dust with confectioners' sugar.
24 slices day-old French bread
1 (8 ounce) package reduced-fat cream cheese, cubed
2/3 cup fat-free milk
1/2 cup reduced-fat sour cream
1/2 cup fat-free plain yogurt
1/3 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups egg substitute
2 cups fresh or frozen blueberries
confectioners' sugar
Directions
Place 12 slices of bread in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. In a blender or food processor, combine cream cheese, milk, sour cream, yogurt, syrup, vanilla, nutmeg and cinnamon. Add egg substitute; cover and process until smooth. Pour half of the egg mixture over bread; sprinkle with blueberries. Top with the remaining bread and egg mixture. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 20-30 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Dust with confectioners' sugar.
Recipe Butternut Squash Casserole
Ingredients
3 cups mashed, cooked butternut squash
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup margarine, melted
1 (8 ounce) can crushed pineapple with juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/3 cup chopped walnuts
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease one 2 quart casserole dish and set aside.
Combine the butternut squash, white sugar, brown sugar, margarine, pineapple, cinnamon, vanilla and nutmeg. Mix well and pour into casserole dish.
Sprinkle with chopped nuts and bake for 40 to 45 minutes.
3 cups mashed, cooked butternut squash
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup margarine, melted
1 (8 ounce) can crushed pineapple with juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/3 cup chopped walnuts
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease one 2 quart casserole dish and set aside.
Combine the butternut squash, white sugar, brown sugar, margarine, pineapple, cinnamon, vanilla and nutmeg. Mix well and pour into casserole dish.
Sprinkle with chopped nuts and bake for 40 to 45 minutes.
Recipe Baked Mango-Ginger Swordfish
Ingredients
2 pounds swordfish steaks
2 tablespoons lemon juice
1/2 cup dry sherry
1 tablespoon minced fresh ginger root
1 cup mango chutney
Directions
Place swordfish steaks in a large, shallow bowl. In a small bowl, mix lemon juice, dry sherry, ginger and mango chutney. Pour the mixture over swordfish steaks, turning steaks to coat. Cover, and marinate in the refrigerator 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Place swordfish steaks in a medium baking dish. Cover with marinade. Bake in the preheated oven 20 to 30 minutes, basting occasionally with marinade, until fish is easily flaked with a fork.
2 pounds swordfish steaks
2 tablespoons lemon juice
1/2 cup dry sherry
1 tablespoon minced fresh ginger root
1 cup mango chutney
Directions
Place swordfish steaks in a large, shallow bowl. In a small bowl, mix lemon juice, dry sherry, ginger and mango chutney. Pour the mixture over swordfish steaks, turning steaks to coat. Cover, and marinate in the refrigerator 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Place swordfish steaks in a medium baking dish. Cover with marinade. Bake in the preheated oven 20 to 30 minutes, basting occasionally with marinade, until fish is easily flaked with a fork.
Recipe Bulgur Chickpea Salad
Ingredients
1 cup bulgur
2 cups boiling water
1/2 cup vegetable oil
1/2 cup fresh lemon juice
salt to taste
ground black pepper to taste
1 cup chopped green onions
1 (15 ounce) can garbanzo beans, drained
1 cup chopped fresh parsley
1 cup grated carrots
Directions
In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.
In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork.
Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving.
1 cup bulgur
2 cups boiling water
1/2 cup vegetable oil
1/2 cup fresh lemon juice
salt to taste
ground black pepper to taste
1 cup chopped green onions
1 (15 ounce) can garbanzo beans, drained
1 cup chopped fresh parsley
1 cup grated carrots
Directions
In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.
In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork.
Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving.
Recipe Baked Macaroni and Cheese I
Ingredients
2 slices bacon
8 ounces penne pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded Cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large pot with boiling salted water cook pasta until al dente. Drain.
In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
2 slices bacon
8 ounces penne pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded Cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large pot with boiling salted water cook pasta until al dente. Drain.
In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
Recipe Arabic Green Beans with Beef
Ingredients
2 tablespoons vegetable oil
2 pounds beef round roast, cubed
2 onions, diced
1/2 cup water
2 pounds fresh green beans, trimmed and halved
1 1/2 teaspoons allspice
1 teaspoon ground black pepper
1/2 teaspoon salt
1 (16 ounce) can canned tomatoes, chopped
1 (15 ounce) can tomato sauce
Directions
Heat the oil in a skillet over medium heat; brown the beef in the hot oil for 10 minutes. Stir in the onions and 1/2 cup water; cover, reduce heat to low, and simmer 15 minutes, stirring occasionally. Mix the green beans, allspice, pepper, and salt into the mixture; cover and simmer another 15 minutes. Add the tomatoes and tomato sauce; cover with water; cover and simmer another 45 minutes.
2 tablespoons vegetable oil
2 pounds beef round roast, cubed
2 onions, diced
1/2 cup water
2 pounds fresh green beans, trimmed and halved
1 1/2 teaspoons allspice
1 teaspoon ground black pepper
1/2 teaspoon salt
1 (16 ounce) can canned tomatoes, chopped
1 (15 ounce) can tomato sauce
Directions
Heat the oil in a skillet over medium heat; brown the beef in the hot oil for 10 minutes. Stir in the onions and 1/2 cup water; cover, reduce heat to low, and simmer 15 minutes, stirring occasionally. Mix the green beans, allspice, pepper, and salt into the mixture; cover and simmer another 15 minutes. Add the tomatoes and tomato sauce; cover with water; cover and simmer another 45 minutes.
Recipe Baked Broccoli
Ingredients
1/4 cup olive oil
2 tablespoons brown sugar
1 1/2 tablespoons lemon juice
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano (optional)
1/2 teaspoon dried thyme (optional)
1 pinch salt
1 pinch fresh ground black pepper
1 pound broccoli florets
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix together the olive oil, brown sugar, lemon juice, cayenne pepper, garlic powder, oregano, thyme, salt, and black pepper until thoroughly combined. Add the broccoli florets, and toss until evenly coated with the seasoning. Spread the broccoli florets out onto an baking sheet with a rim.
Bake in the preheated oven until the broccoli is just browned on the top, 10 to 15 minutes.
1/4 cup olive oil
2 tablespoons brown sugar
1 1/2 tablespoons lemon juice
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano (optional)
1/2 teaspoon dried thyme (optional)
1 pinch salt
1 pinch fresh ground black pepper
1 pound broccoli florets
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix together the olive oil, brown sugar, lemon juice, cayenne pepper, garlic powder, oregano, thyme, salt, and black pepper until thoroughly combined. Add the broccoli florets, and toss until evenly coated with the seasoning. Spread the broccoli florets out onto an baking sheet with a rim.
Bake in the preheated oven until the broccoli is just browned on the top, 10 to 15 minutes.
Recipe Asian Pasta Salad
Ingredients
1 (16 ounce) package pasta
2 cups broccoli florets
1 red bell pepper, chopped
1/2 cup diced red onion
1 cup snow peas
1 cup Asian-style salad dressing
salt to taste
ground black pepper to taste
1 tablespoon minced fresh ginger root (optional)
1 tablespoon minced garlic (optional)
1 tablespoon sesame oil
1/2 tablespoon sesame seeds
Directions
Blanch broccoli in rapidly boiling water for 3 to 5 minutes. Remove from the water. Blanch snow peas for 1 to 2 minutes. Remove from water.
Cook one pound of pasta in a large pan of boiling water until al dente. Drain, and transfer to a large bowl.
Toss pasta with salad dressing. Toss with broccoli, red pepper, red onion, and snow peas, ginger, and garlic. Season with salt and pepper to taste.
Refrigerate for several hours or overnight. When serving, sprinkle with sesame oil and sesame seeds.
1 (16 ounce) package pasta
2 cups broccoli florets
1 red bell pepper, chopped
1/2 cup diced red onion
1 cup snow peas
1 cup Asian-style salad dressing
salt to taste
ground black pepper to taste
1 tablespoon minced fresh ginger root (optional)
1 tablespoon minced garlic (optional)
1 tablespoon sesame oil
1/2 tablespoon sesame seeds
Directions
Blanch broccoli in rapidly boiling water for 3 to 5 minutes. Remove from the water. Blanch snow peas for 1 to 2 minutes. Remove from water.
Cook one pound of pasta in a large pan of boiling water until al dente. Drain, and transfer to a large bowl.
Toss pasta with salad dressing. Toss with broccoli, red pepper, red onion, and snow peas, ginger, and garlic. Season with salt and pepper to taste.
Refrigerate for several hours or overnight. When serving, sprinkle with sesame oil and sesame seeds.
Recipe Bumbleberry Pie I
Ingredients
2 (9 inch) unbaked pie crusts
1 1/3 cups white sugar
1/3 cup all-purpose flour
2 cups thinly sliced apples
1 cup raspberries
1 cup fresh blackberries
1 cup fresh rhubarb, cut into 1 inch pieces
Directions
Preheat oven to 350 degrees F (175 degrees C).
Stir sugar and flour together in large bowl. Add apples, raspberries, blackberries, and rhubarb. Toss together, and turn into pie shell. Cover with pastry top. Trim and seal edges. Cut vents in top.
Bake at 350 degree F (175 degrees C) for approximately 45 minutes, until crust is brown and apple is cooked.
2 (9 inch) unbaked pie crusts
1 1/3 cups white sugar
1/3 cup all-purpose flour
2 cups thinly sliced apples
1 cup raspberries
1 cup fresh blackberries
1 cup fresh rhubarb, cut into 1 inch pieces
Directions
Preheat oven to 350 degrees F (175 degrees C).
Stir sugar and flour together in large bowl. Add apples, raspberries, blackberries, and rhubarb. Toss together, and turn into pie shell. Cover with pastry top. Trim and seal edges. Cut vents in top.
Bake at 350 degree F (175 degrees C) for approximately 45 minutes, until crust is brown and apple is cooked.
Recipe Back to School Sloppy Joes
Ingredients
1 pound ground beef
1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
2 tablespoons ketchup
1 teaspoon prepared mustard
6 Pepperidge Farm® Farmhouse Premium White Rolls with Sesame Seeds
Directions
Cook the beef in a 10-inch skillet until it's well browned, stirring often to separate the meat. Pour off any fat.
Stir the soup, ketchup and mustard in the skillet and cook until the mixture is hot and bubbling. Serve on the rolls.
1 pound ground beef
1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
2 tablespoons ketchup
1 teaspoon prepared mustard
6 Pepperidge Farm® Farmhouse Premium White Rolls with Sesame Seeds
Directions
Cook the beef in a 10-inch skillet until it's well browned, stirring often to separate the meat. Pour off any fat.
Stir the soup, ketchup and mustard in the skillet and cook until the mixture is hot and bubbling. Serve on the rolls.
Recipe Blueberry Anadama Bread
Ingredients
1/4 cup cornmeal
1 cup boiling water
1 tablespoon margarine
1/4 cup molasses
1 egg, beaten
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
2 cups frozen blueberries, dry pack
Directions
Stir cornmeal into boiling water. Stir in butter, molasses, and egg.
Dissolve yeast in warm water (110 degrees F).
When cornmeal mixture is lukewarm, stir in dissolved yeast. Beat in flour until a stiff dough is formed. Knead dough on a heavily floured board until smooth and elastic. Let rise in a warm place until doubled in bulk.
Punch down and roll dough into a 10" square. Sprinkle blueberries over dough, pressing them into the dough. Roll up like a jelly roll. Tuck ends of roll under to seal ends and place seam-side down into a well-greased 9x5x3 inch loaf pan. Let rise in a warm place until double in bulk.
Bake in a preheated oven at 375 degrees F (190 degrees C) for 45-50 minutes. Turn out and cool on a rack. Cool thoroughly before cutting.
1/4 cup cornmeal
1 cup boiling water
1 tablespoon margarine
1/4 cup molasses
1 egg, beaten
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
2 cups frozen blueberries, dry pack
Directions
Stir cornmeal into boiling water. Stir in butter, molasses, and egg.
Dissolve yeast in warm water (110 degrees F).
When cornmeal mixture is lukewarm, stir in dissolved yeast. Beat in flour until a stiff dough is formed. Knead dough on a heavily floured board until smooth and elastic. Let rise in a warm place until doubled in bulk.
Punch down and roll dough into a 10" square. Sprinkle blueberries over dough, pressing them into the dough. Roll up like a jelly roll. Tuck ends of roll under to seal ends and place seam-side down into a well-greased 9x5x3 inch loaf pan. Let rise in a warm place until double in bulk.
Bake in a preheated oven at 375 degrees F (190 degrees C) for 45-50 minutes. Turn out and cool on a rack. Cool thoroughly before cutting.
Recipe Angel Hair Pasta with Pignoli
Ingredients
3/4 cup pine nuts
1/2 cup clarified butter
1 1/4 cups heavy whipping cream
2 1/3 tablespoons butter
1 pinch ground nutmeg
salt to taste
1 pinch freshly ground white pepper
1 (8 ounce) package angel hair pasta
Directions
Toast pignoli nuts slowly in a skillet, watching carefully not to burn. Remove from skillet when nuts are tan in color.
Cook noodles in boiling salted water until al dente. Drain.
Combine heavy cream, clarified butter, 2 1/3 tablespoons butter or margarine, nutmeg, and salt and pepper in a saucepan; heat thoroughly. Add noodles to the heated sauce. Let sauce reduce to a creamy consistency. Top with nuts, and serve.
3/4 cup pine nuts
1/2 cup clarified butter
1 1/4 cups heavy whipping cream
2 1/3 tablespoons butter
1 pinch ground nutmeg
salt to taste
1 pinch freshly ground white pepper
1 (8 ounce) package angel hair pasta
Directions
Toast pignoli nuts slowly in a skillet, watching carefully not to burn. Remove from skillet when nuts are tan in color.
Cook noodles in boiling salted water until al dente. Drain.
Combine heavy cream, clarified butter, 2 1/3 tablespoons butter or margarine, nutmeg, and salt and pepper in a saucepan; heat thoroughly. Add noodles to the heated sauce. Let sauce reduce to a creamy consistency. Top with nuts, and serve.
Recipe Apple-Raisin Breakfast Bread Pudding
Ingredients
6 eggs
1 cup milk
1/2 cup heavy cream
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
1 (16 ounce) loaf cinnamon bread with raisins, cut into 1-inch cubes
2 Granny Smith apples - peeled, cored, and sliced
1 cup brown sugar
1 teaspoon ground cinnamon
1/4 cup melted butter
1 Granny Smith apple - peeled, cored, and diced
Directions
Beat the eggs in a mixing bowl. Whisk in the milk, cream, vanilla extract, and nutmeg until evenly blended. Fold in the bread cubes and set aside until the bread soaks up the egg mixture, about 5 minutes. Place the sliced apples into a mixing bowl and sprinkle with brown sugar, cinnamon, and melted butter; toss to evenly coat. Grease a 9x13-inch baking dish and arrange the apple slices evenly into the bottom of the prepared baking dish; spoon the bread mixture over top. Cover the dish with aluminum foil and refrigerate overnight.
Preheat an oven to 375 degrees F (190 degrees C).
Sprinkle the diced apple over the bread pudding and cover again with the aluminum foil. Bake in the preheated oven until the bread is no longer soggy, about 40 minutes. Remove the foil and set the oven to Broil; broil until golden brown on top, about 5 minutes. Remove and let stand 5 to 10 minutes before serving.
6 eggs
1 cup milk
1/2 cup heavy cream
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
1 (16 ounce) loaf cinnamon bread with raisins, cut into 1-inch cubes
2 Granny Smith apples - peeled, cored, and sliced
1 cup brown sugar
1 teaspoon ground cinnamon
1/4 cup melted butter
1 Granny Smith apple - peeled, cored, and diced
Directions
Beat the eggs in a mixing bowl. Whisk in the milk, cream, vanilla extract, and nutmeg until evenly blended. Fold in the bread cubes and set aside until the bread soaks up the egg mixture, about 5 minutes. Place the sliced apples into a mixing bowl and sprinkle with brown sugar, cinnamon, and melted butter; toss to evenly coat. Grease a 9x13-inch baking dish and arrange the apple slices evenly into the bottom of the prepared baking dish; spoon the bread mixture over top. Cover the dish with aluminum foil and refrigerate overnight.
Preheat an oven to 375 degrees F (190 degrees C).
Sprinkle the diced apple over the bread pudding and cover again with the aluminum foil. Bake in the preheated oven until the bread is no longer soggy, about 40 minutes. Remove the foil and set the oven to Broil; broil until golden brown on top, about 5 minutes. Remove and let stand 5 to 10 minutes before serving.
Recipe Apple Sausage Pancakes
Ingredients
1/2 pound bulk pork sausage
1 egg
2/3 cup milk
2 tablespoons vegetable oil
1 cup pancake mix
1/2 teaspoon ground cinnamon
1/2 cup shredded peeled apples
CIDER SYRUP:
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon pumpkin pie spice
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter or margarine
Directions
In a skillet, cook the sausage over medium heat until no longer pink; drain and set aside. In a bowl, beat the egg, milk and oil. Stir in pancake mix and cinnamon just until moistened. Fold in apple and sausage. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles from on top. Cook until second side is golden brown.
For syrup, combine the sugar, cornstarch and pumpkin pie spice in a saucepan. Gradually stir in cider and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Serve warm with the pancakes.
1/2 pound bulk pork sausage
1 egg
2/3 cup milk
2 tablespoons vegetable oil
1 cup pancake mix
1/2 teaspoon ground cinnamon
1/2 cup shredded peeled apples
CIDER SYRUP:
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon pumpkin pie spice
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter or margarine
Directions
In a skillet, cook the sausage over medium heat until no longer pink; drain and set aside. In a bowl, beat the egg, milk and oil. Stir in pancake mix and cinnamon just until moistened. Fold in apple and sausage. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles from on top. Cook until second side is golden brown.
For syrup, combine the sugar, cornstarch and pumpkin pie spice in a saucepan. Gradually stir in cider and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Serve warm with the pancakes.
Recipe Annemarie's Lemon Bars
Ingredients
1/2 cup butter, softened
1 1/3 cups all-purpose flour
1/4 cup white sugar
2 eggs
3/4 cup white sugar
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3 1/2 tablespoons lemon juice
Directions
Preheat oven to 350 degrees F (180 degrees C).
To make crust: Mix together the butter, 1 1/3 cups flour and 1/4 cup sugar with a fork until crumbly. Press into an 8 inch square pan and bake for 20 minutes. Crust will look white. Do not brown!
Combine the eggs, 3/4 cup of sugar, 2 tablespoons flour, baking powder and lemon juice in a blender. Blend until well mixed. Pour over pre-baked crust.
Return to oven and bake an additional 20 minutes. Remove from oven and sprinkle with powdered sugar. Let bars cool before cutting.
1/2 cup butter, softened
1 1/3 cups all-purpose flour
1/4 cup white sugar
2 eggs
3/4 cup white sugar
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3 1/2 tablespoons lemon juice
Directions
Preheat oven to 350 degrees F (180 degrees C).
To make crust: Mix together the butter, 1 1/3 cups flour and 1/4 cup sugar with a fork until crumbly. Press into an 8 inch square pan and bake for 20 minutes. Crust will look white. Do not brown!
Combine the eggs, 3/4 cup of sugar, 2 tablespoons flour, baking powder and lemon juice in a blender. Blend until well mixed. Pour over pre-baked crust.
Return to oven and bake an additional 20 minutes. Remove from oven and sprinkle with powdered sugar. Let bars cool before cutting.
Recipe Bangaladumpa (Potato) Upma Koora
Ingredients
1 pound potatoes
2 tablespoons cooking oil
1 tablespoon skinned split black lentils (urad dal)
1 teaspoon split Bengal gram (chana dal)
1 teaspoon mustard seed
2 dried red chile peppers, broken into pieces
1 pinch asafoetida powder
1 cup chopped onion
3 green chile peppers, sliced into thin rings
1 sprig fresh curry leaves
1/2 teaspoon ground turmeric
1/2 teaspoon ground red pepper
1 tablespoon minced fresh ginger root
salt to taste
2 tablespoons fresh lime juice, or to taste
2 tablespoons chopped fresh cilantro
Directions
Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard the skins; roughly mash the potatoes into coarse chunks. Set aside.
Heat the oil in a skillet. Fry the urad dal, chana dal, mustard seed, and dried red chile peppers in the oil until the seeds begin to splutter. Sprinkle the asafoetida powder over the mixture. Stir the onion, green chile peppers, and curry leaves into the mixture and cook until the onion is lightly browned, about 3 minutes. Add the potatoes, turmeric, red pepper, ginger and salt; cook and stir until the potatoes are thoroughly reheated, about 5 minutes. Remove from heat and add the lime juice and cilantro to serve.
1 pound potatoes
2 tablespoons cooking oil
1 tablespoon skinned split black lentils (urad dal)
1 teaspoon split Bengal gram (chana dal)
1 teaspoon mustard seed
2 dried red chile peppers, broken into pieces
1 pinch asafoetida powder
1 cup chopped onion
3 green chile peppers, sliced into thin rings
1 sprig fresh curry leaves
1/2 teaspoon ground turmeric
1/2 teaspoon ground red pepper
1 tablespoon minced fresh ginger root
salt to taste
2 tablespoons fresh lime juice, or to taste
2 tablespoons chopped fresh cilantro
Directions
Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard the skins; roughly mash the potatoes into coarse chunks. Set aside.
Heat the oil in a skillet. Fry the urad dal, chana dal, mustard seed, and dried red chile peppers in the oil until the seeds begin to splutter. Sprinkle the asafoetida powder over the mixture. Stir the onion, green chile peppers, and curry leaves into the mixture and cook until the onion is lightly browned, about 3 minutes. Add the potatoes, turmeric, red pepper, ginger and salt; cook and stir until the potatoes are thoroughly reheated, about 5 minutes. Remove from heat and add the lime juice and cilantro to serve.
Recipe Artichoke and Shrimp Linguine
Ingredients
8 ounces whole wheat linguine
1/4 cup extra-virgin olive oil
1 (16 ounce) package frozen fully cooked salad shrimp, thawed
6 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 (14 ounce) can quartered artichoke hearts, drained
1/2 cup sliced black olives
1/4 cup lemon juice
1/8 teaspoon salt
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add linguine, and cook until tender, about 8 minutes. Drain.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shrimp, garlic and red pepper flakes; cook and stir until garlic is lightly browned and shrimp is hot, about 5 minutes. Mix in the artichoke hearts, black olives, lemon juice and salt; cook until heated through. Toss with pasta in a serving dish and top with Parmesan cheese before serving.
8 ounces whole wheat linguine
1/4 cup extra-virgin olive oil
1 (16 ounce) package frozen fully cooked salad shrimp, thawed
6 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 (14 ounce) can quartered artichoke hearts, drained
1/2 cup sliced black olives
1/4 cup lemon juice
1/8 teaspoon salt
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add linguine, and cook until tender, about 8 minutes. Drain.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shrimp, garlic and red pepper flakes; cook and stir until garlic is lightly browned and shrimp is hot, about 5 minutes. Mix in the artichoke hearts, black olives, lemon juice and salt; cook until heated through. Toss with pasta in a serving dish and top with Parmesan cheese before serving.
Recipe Beer Cheese Soup III
Ingredients
4 cubes chicken bouillon
1 (12 fluid ounce) can or bottle beer
4 cups water
1 1/2 cups cubed potatoes
1 cup chopped celery
1 cup diced carrots
1 cup chopped onion
1 (20 ounce) package frozen cauliflower and broccoli
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta), cubed
Directions
In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.
4 cubes chicken bouillon
1 (12 fluid ounce) can or bottle beer
4 cups water
1 1/2 cups cubed potatoes
1 cup chopped celery
1 cup diced carrots
1 cup chopped onion
1 (20 ounce) package frozen cauliflower and broccoli
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta), cubed
Directions
In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.
Recipe Apricot Shortbread Bars
Ingredients
2 cups all-purpose flour
1 cup packed light brown sugar
2/3 cup butter or margarine, softened
1 1/2 cups chopped dried apricots
2 teaspoons grated lemon zest
1 1/2 cups white sugar
4 teaspoons cornstarch
1 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Press into the bottom of a 9x13 inch pan.
Bake for 12 to 15 minutes in the preheated oven, or until firm. While the crust is baking, place apricots in a saucepan with enough water to cover. Bring to a boil, and cook for 10 minutes.
Drain, reserving 1/2 cup of the liquid. Return the apricots and reserved liquid to the pan, and stir in the lemon zest. Mix together the sugar and cornstarch, and stir into the apricot mixture. Bring to a boil, and boil for 1 minute. Remove from heat and allow to cool. Spread onto the prepared crust, and sprinkle the walnuts over.
Bake for 20 to 25 minutes in the preheated oven, or until firm to the touch. Cool completely before cutting into bars.
2 cups all-purpose flour
1 cup packed light brown sugar
2/3 cup butter or margarine, softened
1 1/2 cups chopped dried apricots
2 teaspoons grated lemon zest
1 1/2 cups white sugar
4 teaspoons cornstarch
1 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Press into the bottom of a 9x13 inch pan.
Bake for 12 to 15 minutes in the preheated oven, or until firm. While the crust is baking, place apricots in a saucepan with enough water to cover. Bring to a boil, and cook for 10 minutes.
Drain, reserving 1/2 cup of the liquid. Return the apricots and reserved liquid to the pan, and stir in the lemon zest. Mix together the sugar and cornstarch, and stir into the apricot mixture. Bring to a boil, and boil for 1 minute. Remove from heat and allow to cool. Spread onto the prepared crust, and sprinkle the walnuts over.
Bake for 20 to 25 minutes in the preheated oven, or until firm to the touch. Cool completely before cutting into bars.
Recipe Beetroot Relish
Ingredients
10 medium beets, scrubbed and chopped
1 cup chopped onion
1 cup chopped red bell pepper
1 stalk celery, chopped
2 tablespoons salt
1/2 cup white sugar
1 cup chopped cauliflower
3 tablespoons mustard seed
1 tablespoon celery seed
1 cup white vinegar
Directions
In a large pot, combine the beets, onion, red bell pepper, celery, sugar, and cauliflower. Season with salt, mustard seed, and celery seed, then stir in vinegar. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
10 medium beets, scrubbed and chopped
1 cup chopped onion
1 cup chopped red bell pepper
1 stalk celery, chopped
2 tablespoons salt
1/2 cup white sugar
1 cup chopped cauliflower
3 tablespoons mustard seed
1 tablespoon celery seed
1 cup white vinegar
Directions
In a large pot, combine the beets, onion, red bell pepper, celery, sugar, and cauliflower. Season with salt, mustard seed, and celery seed, then stir in vinegar. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
Recipe Bobra's Banana Bread
Ingredients
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
3 ripe bananas
1/4 cup plain yogurt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. In a bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, kosher salt, cinnamon, and nutmeg.
Mash together the butter and sugar in a mixing bowl until creamy; beat in the egg and vanilla extract with an electric beater. In a third bowl, mash the bananas with the yogurt until smooth. Mix the flour mixture into the butter mixture in several additions, alternating with the banana mixture until the batter is smooth. Pour into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center of the banana bread comes out clean, 50 to 60 minutes. Let the bread cool in the pan for 10 minutes, then finish cooling on a cooling rack.
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
3 ripe bananas
1/4 cup plain yogurt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. In a bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, kosher salt, cinnamon, and nutmeg.
Mash together the butter and sugar in a mixing bowl until creamy; beat in the egg and vanilla extract with an electric beater. In a third bowl, mash the bananas with the yogurt until smooth. Mix the flour mixture into the butter mixture in several additions, alternating with the banana mixture until the batter is smooth. Pour into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center of the banana bread comes out clean, 50 to 60 minutes. Let the bread cool in the pan for 10 minutes, then finish cooling on a cooling rack.
Recipe Bacon-Cauliflower Tossed Salad
Ingredients
2 heads iceberg lettuce, coarsely shredded
1 head cauliflower, coarsely chopped
1 pound sliced bacon, cooked and crumbled
1 1/2 cups shredded Colby-Monterey Jack cheese
6 green onions, sliced
DRESSING:
1 cup mayonnaise
1/3 cup sugar
1 tablespoon milk
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
In a large salad bowl, toss the lettuce, cauliflower, bacon, cheese and green onions. In a small bowl, whisk together the dressing ingredients. Serve with salad.
2 heads iceberg lettuce, coarsely shredded
1 head cauliflower, coarsely chopped
1 pound sliced bacon, cooked and crumbled
1 1/2 cups shredded Colby-Monterey Jack cheese
6 green onions, sliced
DRESSING:
1 cup mayonnaise
1/3 cup sugar
1 tablespoon milk
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
In a large salad bowl, toss the lettuce, cauliflower, bacon, cheese and green onions. In a small bowl, whisk together the dressing ingredients. Serve with salad.
Recipe Bobbe's Super Cheesy Pasta
Ingredients
1 (16 ounce) package uncooked rigatoni pasta
1/4 cup butter
1 clove garlic, crushed
1/2 cup cubed sharp Cheddar cheese
1/2 cup cubed Gouda cheese
1/4 cup grated Parmesan cheese
1/4 cup blue cheese dressing
1/2 cup milk
paprika to taste
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil, and cook the rigatoni pasta 8 to 10 minutes, until al dente. Drain, and return pasta to the pot.
In the pot with the pasta, mix the butter, garlic, Cheddar cheese, Gouda cheese, and Parmesan cheese. Cook and stir over low heat. Be careful not to have too much heat, as the cheese will get stringy. Gradually mix in the blue cheese dressing and milk. Continue to cook and stir until the pasta is well coated. Season with paprika, salt, and pepper.
1 (16 ounce) package uncooked rigatoni pasta
1/4 cup butter
1 clove garlic, crushed
1/2 cup cubed sharp Cheddar cheese
1/2 cup cubed Gouda cheese
1/4 cup grated Parmesan cheese
1/4 cup blue cheese dressing
1/2 cup milk
paprika to taste
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil, and cook the rigatoni pasta 8 to 10 minutes, until al dente. Drain, and return pasta to the pot.
In the pot with the pasta, mix the butter, garlic, Cheddar cheese, Gouda cheese, and Parmesan cheese. Cook and stir over low heat. Be careful not to have too much heat, as the cheese will get stringy. Gradually mix in the blue cheese dressing and milk. Continue to cook and stir until the pasta is well coated. Season with paprika, salt, and pepper.
Recipe Banana Oatmeal Bread
Ingredients
1/2 cup shortening
1 cup white sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup quick cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups mashed bananas
1/4 cup milk
1/2 cup chopped raisins (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan and set aside.
Cream together the shortening and sugar. Add eggs and vanilla, beat until fluffy.
Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended.
Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.
1/2 cup shortening
1 cup white sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup quick cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups mashed bananas
1/4 cup milk
1/2 cup chopped raisins (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan and set aside.
Cream together the shortening and sugar. Add eggs and vanilla, beat until fluffy.
Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended.
Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.
Recipe Beefy Cheese Dip
Ingredients
1 pound ground beef
1 pound sausage
1 bunch green onions, chopped
1 (16 ounce) jar salsa
2 pounds processed cheese, shredded
Directions
In a large skillet, brown beef and sausage. Drain excess fat.
In another large skillet, mix green onions, salsa and processed cheese over a low heat. Continue stirring until cheese melts.
Add meat to the cheese mixture and simmer uncovered until ready to serve.
1 pound ground beef
1 pound sausage
1 bunch green onions, chopped
1 (16 ounce) jar salsa
2 pounds processed cheese, shredded
Directions
In a large skillet, brown beef and sausage. Drain excess fat.
In another large skillet, mix green onions, salsa and processed cheese over a low heat. Continue stirring until cheese melts.
Add meat to the cheese mixture and simmer uncovered until ready to serve.
Recipe Blackberry and Blueberry Pie
Ingredients
2/3 cup shortening
2 cups all-purpose flour
1 teaspoon salt
5 tablespoons cold water
3/4 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 1/2 cups fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter
Directions
Cut shortening into 2 cups flour and salt until particles are size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, and roll out onto a lightly floured board. Make two rounds. Place one crust in a 9 inch pie dish.
Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Turn filling into pastry lined pan. Sprinkle with lemon juice, dot with butter. Cover with top crust; cut slits in the top. Seal and flute.
Bake at 425 degrees F (220 degrees C) for 35 to 45 minutes. Cover edges with foil to prevent burning, and remove foil for last 12 minutes of baking.
2/3 cup shortening
2 cups all-purpose flour
1 teaspoon salt
5 tablespoons cold water
3/4 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 1/2 cups fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter
Directions
Cut shortening into 2 cups flour and salt until particles are size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, and roll out onto a lightly floured board. Make two rounds. Place one crust in a 9 inch pie dish.
Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Turn filling into pastry lined pan. Sprinkle with lemon juice, dot with butter. Cover with top crust; cut slits in the top. Seal and flute.
Bake at 425 degrees F (220 degrees C) for 35 to 45 minutes. Cover edges with foil to prevent burning, and remove foil for last 12 minutes of baking.
Recipe Apricot Oatmeal Muffins
Ingredients
2 1/2 cups all-purpose flour
1/2 cup packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup quick-cooking oats
1 cup chopped dried apricots
1/2 cup butter or margarine
3/4 cup boiling water
2 eggs, lightly beaten
1 cup milk
2 teaspoons grated orange peel
Directions
In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange peel if desired. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.
2 1/2 cups all-purpose flour
1/2 cup packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup quick-cooking oats
1 cup chopped dried apricots
1/2 cup butter or margarine
3/4 cup boiling water
2 eggs, lightly beaten
1 cup milk
2 teaspoons grated orange peel
Directions
In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange peel if desired. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.
Recipe Bourbolicious
Ingredients
1 (12 fluid ounce) can frozen lemonade concentrate, thawed
1 (6 ounce) can frozen orange juice concentrate
1 cup white sugar
1 1/2 cups bourbon whiskey
2 1/4 cups brewed tea
6 cups water
Directions
In a large plastic pitcher combine lemonade concentrate, orange juice concentrate, sugar, bourbon, tea and water. Mix well and freeze overnight.
1 (12 fluid ounce) can frozen lemonade concentrate, thawed
1 (6 ounce) can frozen orange juice concentrate
1 cup white sugar
1 1/2 cups bourbon whiskey
2 1/4 cups brewed tea
6 cups water
Directions
In a large plastic pitcher combine lemonade concentrate, orange juice concentrate, sugar, bourbon, tea and water. Mix well and freeze overnight.
Recipe Bread Pudding I
Ingredients
10 slices white bread, cut into cubes
1/4 cup margarine, melted
1/2 cup raisins
1 teaspoon ground cinnamon
6 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups hot milk
1 pinch ground nutmeg
Directions
Heat oven to 375 degrees F(190 degrees C)
In a large bowl, combine bread cubes, melted margarine, raisins, and cinnamon; mix well, and transfer to a 2 quart baking dish.
Use the same bowl to beat the eggs. Stir in sugar, vanilla, and salt until sugar is dissolved. Slowly whisk in the hot milk. Pour egg mixture over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes.
Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.
10 slices white bread, cut into cubes
1/4 cup margarine, melted
1/2 cup raisins
1 teaspoon ground cinnamon
6 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups hot milk
1 pinch ground nutmeg
Directions
Heat oven to 375 degrees F(190 degrees C)
In a large bowl, combine bread cubes, melted margarine, raisins, and cinnamon; mix well, and transfer to a 2 quart baking dish.
Use the same bowl to beat the eggs. Stir in sugar, vanilla, and salt until sugar is dissolved. Slowly whisk in the hot milk. Pour egg mixture over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes.
Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.
Recipe Buffalo Sauce
Ingredients
1 cup red pepper sauce
1 cup Italian-style salad dressing
1/2 cup butter
Directions
In a medium saucepan over medium heat, place red pepper sauce, Italian-style salad dressing and butter. Slowly cook and stir until the butter has melted and ingredients are well blended.
1 cup red pepper sauce
1 cup Italian-style salad dressing
1/2 cup butter
Directions
In a medium saucepan over medium heat, place red pepper sauce, Italian-style salad dressing and butter. Slowly cook and stir until the butter has melted and ingredients are well blended.
Recipe Babaci's Potato Pierogi
Ingredients
12 Yukon Gold potatoes, peeled and quartered
3 eggs
3 tablespoons cream cheese, divided
3 teaspoons milk, divided
2 cups all-purpose flour, divided
2 1/2 (8 ounce) containers cottage cheese
salt to taste
2 tablespoons butter
oil for frying
Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
Meanwhile, prepare dough by combining 1 egg, 1 tablespoon cream cheese, 1 teaspoon milk and 1/2 cup flour. Once all the flour has been worked in, add another 1/2 cup flour, 1 tablespoon cream cheese and 1 teaspoon milk. When the dough is well blended, add 1 egg, 1 tablespoon cream cheese and another 1/2 cup flour; mix well. Finally, add the remaining egg, 1 teaspoon milk and 1/2 cup flour. If dough is too dry, add a little more milk; if too wet, add more flour.
On a well floured surface, roll out 1/4 of the dough to 1/4 inch thickness. Using a glass, muffin cutter, or any rounded surface, cut out circles of dough. Flour both sides of the circle and set aside in a single layer on wax paper. Repeat process with remaining dough.
Mash the potatoes with the cottage cheese, salt and butter. Place a spoonful of the filling slightly below the center of a circle of dough. Fold the dough over and seal edges with fingertips. Use enough filling so that you have to stretch the dough over it, but not so much that it squeezes out when sealed.
Bring a large pot of salted water to a boil. Drop in pierogis, a few at a time. Cook for 1 to 2 minutes, or until they float to the top; drain.
Heat oil in a large skillet over medium-high heat. Fry boiled pierogis in hot oil until crispy.
12 Yukon Gold potatoes, peeled and quartered
3 eggs
3 tablespoons cream cheese, divided
3 teaspoons milk, divided
2 cups all-purpose flour, divided
2 1/2 (8 ounce) containers cottage cheese
salt to taste
2 tablespoons butter
oil for frying
Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
Meanwhile, prepare dough by combining 1 egg, 1 tablespoon cream cheese, 1 teaspoon milk and 1/2 cup flour. Once all the flour has been worked in, add another 1/2 cup flour, 1 tablespoon cream cheese and 1 teaspoon milk. When the dough is well blended, add 1 egg, 1 tablespoon cream cheese and another 1/2 cup flour; mix well. Finally, add the remaining egg, 1 teaspoon milk and 1/2 cup flour. If dough is too dry, add a little more milk; if too wet, add more flour.
On a well floured surface, roll out 1/4 of the dough to 1/4 inch thickness. Using a glass, muffin cutter, or any rounded surface, cut out circles of dough. Flour both sides of the circle and set aside in a single layer on wax paper. Repeat process with remaining dough.
Mash the potatoes with the cottage cheese, salt and butter. Place a spoonful of the filling slightly below the center of a circle of dough. Fold the dough over and seal edges with fingertips. Use enough filling so that you have to stretch the dough over it, but not so much that it squeezes out when sealed.
Bring a large pot of salted water to a boil. Drop in pierogis, a few at a time. Cook for 1 to 2 minutes, or until they float to the top; drain.
Heat oil in a large skillet over medium-high heat. Fry boiled pierogis in hot oil until crispy.
Recipe Apple Coffee Cake
Ingredients
1/2 cup butter, softened
1 cup sugar
3 eggs
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
1 (21 ounce) can apple pie filling
2 teaspoons ground cinnamon
TOPPING:
1/2 cup chopped walnuts
1/4 cup packed brown sugar
2 tablespoons butter, melted
GLAZE:
3/4 cup confectioners' sugar
1 tablespoon butter, softened
3/4 teaspoon vanilla extract
2 teaspoons water
Directions
In a large mixing bowl, cream butter and sugar. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Pour half into a greased 13-in.x 9-in.x 2-in. baking dish. Combine pie filling and cinnamon; spoon over batter. Drop remaining batter over filling; spread gently.
Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine glaze ingredients; drizzle over warm or cooled coffee cake.
1/2 cup butter, softened
1 cup sugar
3 eggs
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
1 (21 ounce) can apple pie filling
2 teaspoons ground cinnamon
TOPPING:
1/2 cup chopped walnuts
1/4 cup packed brown sugar
2 tablespoons butter, melted
GLAZE:
3/4 cup confectioners' sugar
1 tablespoon butter, softened
3/4 teaspoon vanilla extract
2 teaspoons water
Directions
In a large mixing bowl, cream butter and sugar. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Pour half into a greased 13-in.x 9-in.x 2-in. baking dish. Combine pie filling and cinnamon; spoon over batter. Drop remaining batter over filling; spread gently.
Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine glaze ingredients; drizzle over warm or cooled coffee cake.
Recipe Bean and Tomato Stew with Sage
Ingredients
3 tablespoons olive oil
4 cloves garlic, quartered
1/4 cup white wine
1 (14.5 ounce) can diced tomatoes in juice
2 tablespoons water
1/4 teaspoon ground black pepper
1 1/2 teaspoons ground sage
1/2 teaspoon dried thyme
1 bay leaf
1 (16 ounce) can cannellini beans
salt and pepper (optional)
Directions
Heat the olive oil in a large saucepan over medium heat. Add garlic, and saute until lightly browned. Pour in the white wine, and simmer for a minute. Pour in the tomatoes with juice and water, and season with pepper, sage, thyme, and the bay leaf. Bring to a boil, and let simmer for about 20 minutes.
Pour in the beans, and simmer for another 20 minutes or so, until the stew is thickened and flavors have blended. Remove the bay leaf, taste, and season with salt and pepper before serving.
3 tablespoons olive oil
4 cloves garlic, quartered
1/4 cup white wine
1 (14.5 ounce) can diced tomatoes in juice
2 tablespoons water
1/4 teaspoon ground black pepper
1 1/2 teaspoons ground sage
1/2 teaspoon dried thyme
1 bay leaf
1 (16 ounce) can cannellini beans
salt and pepper (optional)
Directions
Heat the olive oil in a large saucepan over medium heat. Add garlic, and saute until lightly browned. Pour in the white wine, and simmer for a minute. Pour in the tomatoes with juice and water, and season with pepper, sage, thyme, and the bay leaf. Bring to a boil, and let simmer for about 20 minutes.
Pour in the beans, and simmer for another 20 minutes or so, until the stew is thickened and flavors have blended. Remove the bay leaf, taste, and season with salt and pepper before serving.
Recipe Breakfast Casserole III
Ingredients
6 baking potatoes
1 pound ground pork sausage
2 tablespoons butter
1 onion, sliced
2 teaspoons seasoning salt
1 cup shredded Cheddar cheese
12 eggs, lightly beaten
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Prick potatoes with a fork, place on a medium baking sheet, and bake 30 minutes, or until tender but firm. Remove from heat, cool, peel, and cube.
Cook and stir sausage in a medium saucepan over medium heat until evenly browned; drain.
Melt butter in a large saucepan over medium heat. Stir potatoes and onion into saucepan, and cook until potatoes are browned and onion is tender, about 10 minutes. Sprinkle with seasoning salt. Place potato mixture in the prepared baking dish. Cover with sausage. Sprinkle with cheese, top with eggs, and season with salt and pepper.
Bake 30 minutes in the preheated oven, or until eggs are fully cooked.
6 baking potatoes
1 pound ground pork sausage
2 tablespoons butter
1 onion, sliced
2 teaspoons seasoning salt
1 cup shredded Cheddar cheese
12 eggs, lightly beaten
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Prick potatoes with a fork, place on a medium baking sheet, and bake 30 minutes, or until tender but firm. Remove from heat, cool, peel, and cube.
Cook and stir sausage in a medium saucepan over medium heat until evenly browned; drain.
Melt butter in a large saucepan over medium heat. Stir potatoes and onion into saucepan, and cook until potatoes are browned and onion is tender, about 10 minutes. Sprinkle with seasoning salt. Place potato mixture in the prepared baking dish. Cover with sausage. Sprinkle with cheese, top with eggs, and season with salt and pepper.
Bake 30 minutes in the preheated oven, or until eggs are fully cooked.
Recipe Bananas Foster Ice Cream
Ingredients
1 ripe banana
1/3 cup SPLENDA® Brown Sugar Blend
1/4 cup spiced rum
1 fluid ounce banana liqueur
1 1/2 cups lowfat evaporated milk
2 cups low-fat milk
1 1/2 teaspoons almond extract
1 (3.5 ounce) package instant French vanilla pudding
Directions
Cut the banana into a few pieces and place in the bowl of a food processor along with the brown sugar blend, rum, and banana liquor. Pulse until smooth. Pour in the evaporated milk, low-fat milk, almond extract, and vanilla pudding; pulse until evenly blended. Pour into a bowl and refrigerate at least 30 minutes.
Transfer the chilled banana mixture to the cylinder of an ice cream maker; freeze according to manufacturer's directions.
1 ripe banana
1/3 cup SPLENDA® Brown Sugar Blend
1/4 cup spiced rum
1 fluid ounce banana liqueur
1 1/2 cups lowfat evaporated milk
2 cups low-fat milk
1 1/2 teaspoons almond extract
1 (3.5 ounce) package instant French vanilla pudding
Directions
Cut the banana into a few pieces and place in the bowl of a food processor along with the brown sugar blend, rum, and banana liquor. Pulse until smooth. Pour in the evaporated milk, low-fat milk, almond extract, and vanilla pudding; pulse until evenly blended. Pour into a bowl and refrigerate at least 30 minutes.
Transfer the chilled banana mixture to the cylinder of an ice cream maker; freeze according to manufacturer's directions.
4/28/2014
Recipe Beer Spuds
Ingredients
1 cup butter, sliced
2 teaspoons minced garlic
1/4 cup lemon pepper
1/4 cup salt-free spicy seasoning blend
5 pounds potatoes, cubed
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 sweet onion, chopped
3 (12 fluid ounce) cans beer
16 ounces shredded Mexican-style cheese blend
Directions
Preheat an outdoor grill for medium heat.
Line the bottom of a 9x13 inch foil roasting pan with half of the butter, garlic, lemon pepper, and salt-free spicy seasoning blend. Place half of the potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion in the roasting pan and cover with the remaining butter, garlic, lemon pepper, and seasoning blend. Mix in the remaining potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion. Pour in the beer until it reaches just below the top layer of vegetables.
Cover pan with foil, place pan on the grill grate, and cook 1 1/2 hours, or until the potatoes are tender. Remove pan from the grill, cover with the shredded cheese, and let stand until the cheese has melted.
1 cup butter, sliced
2 teaspoons minced garlic
1/4 cup lemon pepper
1/4 cup salt-free spicy seasoning blend
5 pounds potatoes, cubed
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 sweet onion, chopped
3 (12 fluid ounce) cans beer
16 ounces shredded Mexican-style cheese blend
Directions
Preheat an outdoor grill for medium heat.
Line the bottom of a 9x13 inch foil roasting pan with half of the butter, garlic, lemon pepper, and salt-free spicy seasoning blend. Place half of the potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion in the roasting pan and cover with the remaining butter, garlic, lemon pepper, and seasoning blend. Mix in the remaining potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion. Pour in the beer until it reaches just below the top layer of vegetables.
Cover pan with foil, place pan on the grill grate, and cook 1 1/2 hours, or until the potatoes are tender. Remove pan from the grill, cover with the shredded cheese, and let stand until the cheese has melted.
Recipe Black Bean Chili
Ingredients
2 cups chopped sweet onions
2 tablespoons canola oil
1/2 pound fresh mushrooms, sliced
1 large green pepper, chopped
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
3 garlic cloves, minced
2 (15 ounce) cans black beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons ground cumin
1 dash hot pepper sauce
Directions
In a Dutch oven or soup kettle, saute onions in oil for 5 minutes. Add mushrooms, peppers and garlic; saute for 5-6 minutes or until vegetables are tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through.
2 cups chopped sweet onions
2 tablespoons canola oil
1/2 pound fresh mushrooms, sliced
1 large green pepper, chopped
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
3 garlic cloves, minced
2 (15 ounce) cans black beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons ground cumin
1 dash hot pepper sauce
Directions
In a Dutch oven or soup kettle, saute onions in oil for 5 minutes. Add mushrooms, peppers and garlic; saute for 5-6 minutes or until vegetables are tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through.
Recipe Blackened Tilapia with Secret Hobo Spices
Ingredients
3 tablespoons paprika
1 tablespoon onion powder
1 pinch garlic powder
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon cayenne pepper, or to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon celery seed
1 tablespoon kosher salt, or to taste
1 pound tilapia fillets
1 lemon, cut into wedges
4 slices white bread
1 tablespoon vegetable oil
Directions
In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over. Do not underestimate the white bread. It gets quite tasty soaking up all the juices.
3 tablespoons paprika
1 tablespoon onion powder
1 pinch garlic powder
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon cayenne pepper, or to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon celery seed
1 tablespoon kosher salt, or to taste
1 pound tilapia fillets
1 lemon, cut into wedges
4 slices white bread
1 tablespoon vegetable oil
Directions
In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over. Do not underestimate the white bread. It gets quite tasty soaking up all the juices.
Recipe Breakfast Sausage Casserole
Ingredients
1 (12 ounce) package fresh breakfast sausage, cooked, drained and crumbled
4 cups cubed day-old bread
2 cups shredded sharp Cheddar cheese
2 (12 fluid ounce) cans NESTLE® CARNATION® Evaporated Milk
10 large eggs, lightly beaten
1 teaspoon dry mustard
1/4 teaspoon onion powder
ground black pepper to taste
Directions
GREASE 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.
PREHEAT oven to 325 degrees F.
BAKE for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.
1 (12 ounce) package fresh breakfast sausage, cooked, drained and crumbled
4 cups cubed day-old bread
2 cups shredded sharp Cheddar cheese
2 (12 fluid ounce) cans NESTLE® CARNATION® Evaporated Milk
10 large eggs, lightly beaten
1 teaspoon dry mustard
1/4 teaspoon onion powder
ground black pepper to taste
Directions
GREASE 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.
PREHEAT oven to 325 degrees F.
BAKE for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.
Recipe Baby Food Cake Bars
Ingredients
3 eggs
2 cups white sugar
1 1/2 cups vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 (4.5 ounce) jar carrot baby food
1 (4.5 ounce) jar apricot baby food
1 (4.5 ounce) jar applesauce baby food
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, salt and cinnamon.
In a large bowl, combine eggs, sugar and oil. Beat until smooth. Beat in the flour mixture alternately with the baby food. Pour batter into prepared pan.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Cut into bars.
3 eggs
2 cups white sugar
1 1/2 cups vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 (4.5 ounce) jar carrot baby food
1 (4.5 ounce) jar apricot baby food
1 (4.5 ounce) jar applesauce baby food
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, salt and cinnamon.
In a large bowl, combine eggs, sugar and oil. Beat until smooth. Beat in the flour mixture alternately with the baby food. Pour batter into prepared pan.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Cut into bars.
Recipe Apple Crisp
Ingredients
4 apples - peeled, cored and chopped
1 dash ground cinnamon
1 dash ground nutmeg
1/2 cup walnuts
1/2 cup pecans
1/2 cup brown sugar
1/2 cup all-purpose flour
4 tablespoons butter, diced
1 pinch salt
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place apples in a pie pan and dust with cinnamon and nutmeg. Cover with foil and bake for 20 minutes.
In a food processor chop nuts with a few short pulses. Pour in sugar and flour and process to combine. Add butter and salt and process until mixture resembles coarse meal. Sprinkle topping over apples.
Bake in preheated oven for 30 minutes, or until golden brown.
4 apples - peeled, cored and chopped
1 dash ground cinnamon
1 dash ground nutmeg
1/2 cup walnuts
1/2 cup pecans
1/2 cup brown sugar
1/2 cup all-purpose flour
4 tablespoons butter, diced
1 pinch salt
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place apples in a pie pan and dust with cinnamon and nutmeg. Cover with foil and bake for 20 minutes.
In a food processor chop nuts with a few short pulses. Pour in sugar and flour and process to combine. Add butter and salt and process until mixture resembles coarse meal. Sprinkle topping over apples.
Bake in preheated oven for 30 minutes, or until golden brown.
Recipe Almond Coconut Brownies
Ingredients
1 1/2 cups butter (no substitutes)
4 (1 ounce) squares unsweetened chocolate
2 1/4 cups sugar
3 eggs, beaten
1 cup all-purpose flour
3/4 cup chopped slivered almonds
1 teaspoon vanilla extract
FILLING:
1 cup sugar
1 cup milk
24 large marshmallows
1 (14 ounce) package flaked coconut
TOPPING:
1 cup semisweet chocolate chips
3/4 cup sugar
1/4 cup butter (no substitutes)
1/4 cup milk
1/4 cup chopped slivered almonds, toasted
Directions
In a saucepan, over low heat, melt butter and chocolate; cool slightly. Add sugar. Stir in the eggs, flour, almonds and vanilla. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies.
In another saucepan, combine chocolate chips, sugar, butter and milk; bring to a boil. Spoon over the filling. Sprinkle with almonds. Chill for 2 hours or until set. Store in the refrigerator.
1 1/2 cups butter (no substitutes)
4 (1 ounce) squares unsweetened chocolate
2 1/4 cups sugar
3 eggs, beaten
1 cup all-purpose flour
3/4 cup chopped slivered almonds
1 teaspoon vanilla extract
FILLING:
1 cup sugar
1 cup milk
24 large marshmallows
1 (14 ounce) package flaked coconut
TOPPING:
1 cup semisweet chocolate chips
3/4 cup sugar
1/4 cup butter (no substitutes)
1/4 cup milk
1/4 cup chopped slivered almonds, toasted
Directions
In a saucepan, over low heat, melt butter and chocolate; cool slightly. Add sugar. Stir in the eggs, flour, almonds and vanilla. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies.
In another saucepan, combine chocolate chips, sugar, butter and milk; bring to a boil. Spoon over the filling. Sprinkle with almonds. Chill for 2 hours or until set. Store in the refrigerator.
Recipe Almond Apricot Coffee Cake
Ingredients
1 cup butter or margarine, softened
2 cups sugar
3 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
3/4 cup slivered almonds, divided
1 (12 ounce) jar apricot preserves, divided
Directions
In a mixing bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Combine dry ingredients; add to the creamed mixture alternately with sour cream. Beat on low just until blended. Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 in of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 in of edges. Sprinkle with remaining almonds. Bake at 350 degrees F for 55-60 minutes or until toothpick inserted near the center comes out clean. Cool in pan for 15 minutes. Carefully invert onto a serving platter.
1 cup butter or margarine, softened
2 cups sugar
3 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
3/4 cup slivered almonds, divided
1 (12 ounce) jar apricot preserves, divided
Directions
In a mixing bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Combine dry ingredients; add to the creamed mixture alternately with sour cream. Beat on low just until blended. Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 in of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 in of edges. Sprinkle with remaining almonds. Bake at 350 degrees F for 55-60 minutes or until toothpick inserted near the center comes out clean. Cool in pan for 15 minutes. Carefully invert onto a serving platter.
Recipe Bacon Risotto
Ingredients
1/2 pound bacon, diced
5 cups chicken stock
2 tablespoons butter
1/2 onion, diced
4 cloves garlic, minced
1 1/2 cups Arborio rice
2 tablespoons butter
1/4 cup grated Parmesan cheese
salt and black pepper to taste
Directions
Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.
1/2 pound bacon, diced
5 cups chicken stock
2 tablespoons butter
1/2 onion, diced
4 cloves garlic, minced
1 1/2 cups Arborio rice
2 tablespoons butter
1/4 cup grated Parmesan cheese
salt and black pepper to taste
Directions
Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.
Recipe Baked Penne and Smoked Sausage
Ingredients
1 (16 ounce) package Hillshire Farm® Smoked Sausage
1 (10.75 ounce) can cream of mushroom soup
2 1/2 cups milk
8 ounces uncooked penne pasta
1 1/2 cups French-fried onions, divided
1 cup shredded Cheddar cheese, divided
1 cup frozen peas
Directions
Preheat oven to 375 degrees F. Cut sausage into 1/4-inch slices.
Heat a large skillet over medium-high heat for 3 minutes. Add sausage; cook and stir for 3 to 4 minutes or until lightly browned.
Combine soup and milk in a 13x9-inch baking dish. Stir in uncooked pasta, sausage, 1/2 cup French-fried onions, 1/2 cup cheese and peas. Cover baking dish tightly with foil.
Bake for 45 minutes. Remove foil and top with remaining 1 cup French-fried onions and 1/2 cup cheese. Bake for 3 minutes or until cheese is melted. Let stand 5 minutes before serving.
1 (16 ounce) package Hillshire Farm® Smoked Sausage
1 (10.75 ounce) can cream of mushroom soup
2 1/2 cups milk
8 ounces uncooked penne pasta
1 1/2 cups French-fried onions, divided
1 cup shredded Cheddar cheese, divided
1 cup frozen peas
Directions
Preheat oven to 375 degrees F. Cut sausage into 1/4-inch slices.
Heat a large skillet over medium-high heat for 3 minutes. Add sausage; cook and stir for 3 to 4 minutes or until lightly browned.
Combine soup and milk in a 13x9-inch baking dish. Stir in uncooked pasta, sausage, 1/2 cup French-fried onions, 1/2 cup cheese and peas. Cover baking dish tightly with foil.
Bake for 45 minutes. Remove foil and top with remaining 1 cup French-fried onions and 1/2 cup cheese. Bake for 3 minutes or until cheese is melted. Let stand 5 minutes before serving.
Recipe Almond Butter Cookies
Ingredients
1/2 cup butter (no substitutes), softened
1/2 cup shortening
6 ounces almond paste
1 1/3 cups sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
Directions
In a mixing bowl, cream butter, shortening, almond paste and sugar. Beat in egg. Combine flour and baking soda; gradually add to the creamed mixture. Roll into 1/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 400 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
1/2 cup butter (no substitutes), softened
1/2 cup shortening
6 ounces almond paste
1 1/3 cups sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
Directions
In a mixing bowl, cream butter, shortening, almond paste and sugar. Beat in egg. Combine flour and baking soda; gradually add to the creamed mixture. Roll into 1/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 400 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Recipe Asparagus and Tomato Salad with Yogurt-Cheese Dressing
Ingredients
1 (10 ounce) package frozen cut asparagus, thawed
1 tomato, chopped
2 tablespoons thinly sliced green onion
3 tablespoons nonfat plain yogurt
1 tablespoon grated Parmesan cheese
1 teaspoon prepared mustard
10 leaves lettuce
Directions
Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.
In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.
1 (10 ounce) package frozen cut asparagus, thawed
1 tomato, chopped
2 tablespoons thinly sliced green onion
3 tablespoons nonfat plain yogurt
1 tablespoon grated Parmesan cheese
1 teaspoon prepared mustard
10 leaves lettuce
Directions
Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.
In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.
Recipe Amazing Italian Lemon Butter Chicken
Ingredients
Lemon Butter Sauce:
1/4 cup white wine
5 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper to taste
Chicken and Pasta:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 tablespoon olive oil
1 tablespoon butter
1/4 cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
2 teaspoons capers, drained
chopped fresh parsley for garnish
Directions
To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.
Lemon Butter Sauce:
1/4 cup white wine
5 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper to taste
Chicken and Pasta:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 tablespoon olive oil
1 tablespoon butter
1/4 cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
2 teaspoons capers, drained
chopped fresh parsley for garnish
Directions
To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.
Recipe Asian Chicken Noodle Salad
Ingredients
1 (3 ounce) package ramen noodle pasta, crushed
2 tablespoons butter, melted
1/2 cup sunflower seeds
1/2 cup pine nuts
3 cups shredded bok choy
5 green onions, thinly sliced
1 cup diced, cooked chicken breast meat
1 (5 ounce) can water chestnuts, drained
12 pods snow peas
1/2 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/4 cup white sugar
1 tablespoon lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.
1 (3 ounce) package ramen noodle pasta, crushed
2 tablespoons butter, melted
1/2 cup sunflower seeds
1/2 cup pine nuts
3 cups shredded bok choy
5 green onions, thinly sliced
1 cup diced, cooked chicken breast meat
1 (5 ounce) can water chestnuts, drained
12 pods snow peas
1/2 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/4 cup white sugar
1 tablespoon lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.
Recipe Baked Rice and Vegetables in Broth
Ingredients
3/4 cup uncooked long-grain rice
1 tablespoon uncooked wild rice
1/4 cup uncooked brown rice
1/4 cup sliced fresh mushrooms
1/4 chopped fresh broccoli
1/4 cup chopped carrots
1/4 cup chopped red bell pepper
1/4 cup finely chopped onion
1 teaspoon salt
1 teaspoon dried onion flakes
1 teaspoon paprika
1/4 teaspoon black pepper
2 1/2 cups vegetable broth
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a 9 x 13 inch baking dish combine white rice, wild rice, brown rice, mushrooms, broccoli, carrots, bell pepper, onion, salt, onion flakes, paprika, black pepper and broth. Mix well; cover.
Bake in preheated oven for 30 minutes, or until cooked through; stir once during baking.
3/4 cup uncooked long-grain rice
1 tablespoon uncooked wild rice
1/4 cup uncooked brown rice
1/4 cup sliced fresh mushrooms
1/4 chopped fresh broccoli
1/4 cup chopped carrots
1/4 cup chopped red bell pepper
1/4 cup finely chopped onion
1 teaspoon salt
1 teaspoon dried onion flakes
1 teaspoon paprika
1/4 teaspoon black pepper
2 1/2 cups vegetable broth
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a 9 x 13 inch baking dish combine white rice, wild rice, brown rice, mushrooms, broccoli, carrots, bell pepper, onion, salt, onion flakes, paprika, black pepper and broth. Mix well; cover.
Bake in preheated oven for 30 minutes, or until cooked through; stir once during baking.
Recipe Brown Sugar Spiced Shortbread
Ingredients
1 1/4 cups all-purpose flour
3 tablespoons brown sugar
1 tablespoon white sugar
1/2 teaspoon ground cinnamon
1/2 cup butter
Directions
Preheat the oven to 325 degrees F (165 degrees C).
In a medium bowl, stir together the flour, brown sugar, white sugar and cinnamon. Cut in the butter until the mixture is like fine crumbs. Pack the crumbs into a ball, then knead by hand until smooth. On a lightly floured surface, roll the dough out into an 8 inch circle. Place the circle on a baking sheet, and slice into 16 wedges. Leave the circle intact.
Bake for 25 minutes in the preheated oven, or until the center has set. Cut the circle into wedges again while it is still warm, and transfer to a wire rack to cool.
1 1/4 cups all-purpose flour
3 tablespoons brown sugar
1 tablespoon white sugar
1/2 teaspoon ground cinnamon
1/2 cup butter
Directions
Preheat the oven to 325 degrees F (165 degrees C).
In a medium bowl, stir together the flour, brown sugar, white sugar and cinnamon. Cut in the butter until the mixture is like fine crumbs. Pack the crumbs into a ball, then knead by hand until smooth. On a lightly floured surface, roll the dough out into an 8 inch circle. Place the circle on a baking sheet, and slice into 16 wedges. Leave the circle intact.
Bake for 25 minutes in the preheated oven, or until the center has set. Cut the circle into wedges again while it is still warm, and transfer to a wire rack to cool.
Recipe Broccoli Soup
Ingredients
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, peeled and chopped
2 (10 ounce) packages chopped frozen broccoli, thawed
1 potato, peeled and chopped
4 cups chicken broth
1/4 teaspoon ground nutmeg
salt and pepper to taste
Directions
Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.
With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper.
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, peeled and chopped
2 (10 ounce) packages chopped frozen broccoli, thawed
1 potato, peeled and chopped
4 cups chicken broth
1/4 teaspoon ground nutmeg
salt and pepper to taste
Directions
Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.
With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper.
Recipe Bean and Tomato Stew with Sage
Ingredients
3 tablespoons olive oil
4 cloves garlic, quartered
1/4 cup white wine
1 (14.5 ounce) can diced tomatoes in juice
2 tablespoons water
1/4 teaspoon ground black pepper
1 1/2 teaspoons ground sage
1/2 teaspoon dried thyme
1 bay leaf
1 (16 ounce) can cannellini beans
salt and pepper (optional)
Directions
Heat the olive oil in a large saucepan over medium heat. Add garlic, and saute until lightly browned. Pour in the white wine, and simmer for a minute. Pour in the tomatoes with juice and water, and season with pepper, sage, thyme, and the bay leaf. Bring to a boil, and let simmer for about 20 minutes.
Pour in the beans, and simmer for another 20 minutes or so, until the stew is thickened and flavors have blended. Remove the bay leaf, taste, and season with salt and pepper before serving.
3 tablespoons olive oil
4 cloves garlic, quartered
1/4 cup white wine
1 (14.5 ounce) can diced tomatoes in juice
2 tablespoons water
1/4 teaspoon ground black pepper
1 1/2 teaspoons ground sage
1/2 teaspoon dried thyme
1 bay leaf
1 (16 ounce) can cannellini beans
salt and pepper (optional)
Directions
Heat the olive oil in a large saucepan over medium heat. Add garlic, and saute until lightly browned. Pour in the white wine, and simmer for a minute. Pour in the tomatoes with juice and water, and season with pepper, sage, thyme, and the bay leaf. Bring to a boil, and let simmer for about 20 minutes.
Pour in the beans, and simmer for another 20 minutes or so, until the stew is thickened and flavors have blended. Remove the bay leaf, taste, and season with salt and pepper before serving.
Recipe Baklava Martini
Ingredients
1 fluid ounce amaretto liqueur
3 fluid ounces gin
1 fluid ounce creme de cacao
1 1/2 fluid ounces simple syrup
1/8 teaspoon ground cinnamon
Directions
Combine amaretto, gin, creme de cacao, simple syrup, and cinnamon in a cocktail shaker full of ice. Shake well; strain into 2 martini glasses.
1 fluid ounce amaretto liqueur
3 fluid ounces gin
1 fluid ounce creme de cacao
1 1/2 fluid ounces simple syrup
1/8 teaspoon ground cinnamon
Directions
Combine amaretto, gin, creme de cacao, simple syrup, and cinnamon in a cocktail shaker full of ice. Shake well; strain into 2 martini glasses.
Recipe Barbara's Golden Pound Cake
Ingredients
1 cup butter
1/2 cup shortening
3 cups white sugar
6 eggs
1 tablespoon lemon extract
2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup milk
1 1/2 cups confectioners' sugar
1 tablespoon fresh lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating very well after each. Stir in the lemon extract and vanilla. Beat in the flour alternately with the milk, mixing just until incorporated.
Pour batter into prepared pan. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool, then drizzle with lemon glaze.
To make the lemon glaze: Put the confectioners' sugar into a small bowl. Mix in lemon juice, a teaspoon at a time, until desired drizzling consistency is achieved.
1 cup butter
1/2 cup shortening
3 cups white sugar
6 eggs
1 tablespoon lemon extract
2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup milk
1 1/2 cups confectioners' sugar
1 tablespoon fresh lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating very well after each. Stir in the lemon extract and vanilla. Beat in the flour alternately with the milk, mixing just until incorporated.
Pour batter into prepared pan. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool, then drizzle with lemon glaze.
To make the lemon glaze: Put the confectioners' sugar into a small bowl. Mix in lemon juice, a teaspoon at a time, until desired drizzling consistency is achieved.
Recipe Bianca's Green Chile Pork
Ingredients
3 pounds pork shoulder
1 onion, chopped
4 green bell peppers, chopped
1 (7 ounce) can green chile peppers, chopped
1 bunch cilantro, chopped
1 cup water
1 1/4 cups cooking sherry
1 1/2 tablespoons dried oregano
1 tablespoon salt
Directions
Cut pork into small pieces, removing as much fat as possible. Transfer pork to a large frying pan or Dutch oven, and cook and stir until brown.
Stir in onion, bell peppers, chile peppers, and cilantro. Add water and sherry, and season with oregano and salt. Cover, and simmer for about 2 1/2 hours, or until pork is tender. Taste and adjust seasonings if necessary.
3 pounds pork shoulder
1 onion, chopped
4 green bell peppers, chopped
1 (7 ounce) can green chile peppers, chopped
1 bunch cilantro, chopped
1 cup water
1 1/4 cups cooking sherry
1 1/2 tablespoons dried oregano
1 tablespoon salt
Directions
Cut pork into small pieces, removing as much fat as possible. Transfer pork to a large frying pan or Dutch oven, and cook and stir until brown.
Stir in onion, bell peppers, chile peppers, and cilantro. Add water and sherry, and season with oregano and salt. Cover, and simmer for about 2 1/2 hours, or until pork is tender. Taste and adjust seasonings if necessary.
Recipe Bacon Asparagus Pizza
Ingredients
5 thick slices bacon, cut into 1 inch pieces
1 unbaked pizza crust
1 pound shredded mozzarella cheese
1 cup chopped fresh asparagus
1 cup halved cherry or grape tomatoes
1 (11 ounce) log fresh chevre (goat cheese)
1 teaspoon red pepper flakes
freshly ground black pepper to taste
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Place bacon in a skillet over medium-high heat. Cook for a few minutes to release most of the grease, but do not cook until crisp. Remove to paper towels to drain.
Spread the pizza crust out on a pizza pan or large baking sheet. Top with mozzarella cheese, bacon pieces, asparagus, and tomatoes. Dot with goat cheese, then season with red pepper flakes and black pepper.
Bake for 15 to 20 minutes in the preheated oven, until the crust is golden brown underneath when you lift it up to take a peek. Let cool for about 5 minutes before slicing and serving.
5 thick slices bacon, cut into 1 inch pieces
1 unbaked pizza crust
1 pound shredded mozzarella cheese
1 cup chopped fresh asparagus
1 cup halved cherry or grape tomatoes
1 (11 ounce) log fresh chevre (goat cheese)
1 teaspoon red pepper flakes
freshly ground black pepper to taste
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Place bacon in a skillet over medium-high heat. Cook for a few minutes to release most of the grease, but do not cook until crisp. Remove to paper towels to drain.
Spread the pizza crust out on a pizza pan or large baking sheet. Top with mozzarella cheese, bacon pieces, asparagus, and tomatoes. Dot with goat cheese, then season with red pepper flakes and black pepper.
Bake for 15 to 20 minutes in the preheated oven, until the crust is golden brown underneath when you lift it up to take a peek. Let cool for about 5 minutes before slicing and serving.
Recipe Awesome Slow Cooker Pot Roast
Ingredients
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
Directions
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
Directions
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Recipe Bisschopswijn
Ingredients
1 (750 milliliter) bottle red wine
1/2 cup white sugar
1 teaspoon ground cinnamon
1 orange
8 whole cloves
Directions
In a large saucepan on medium-low heat, combine wine. sugar and cinnamon. Cut the orange in half, push the cloves into the outside of the orange halves, and place them into the wine.
Heat SLOWLY on LOW heat for about 30 minutes or until steaming. Do not let it boil. Heat your glasses in warm water before serving.
1 (750 milliliter) bottle red wine
1/2 cup white sugar
1 teaspoon ground cinnamon
1 orange
8 whole cloves
Directions
In a large saucepan on medium-low heat, combine wine. sugar and cinnamon. Cut the orange in half, push the cloves into the outside of the orange halves, and place them into the wine.
Heat SLOWLY on LOW heat for about 30 minutes or until steaming. Do not let it boil. Heat your glasses in warm water before serving.
Recipe Bloody Mary-Balsamic Dressing
Ingredients
1 cup Bloody Mary mix
1/2 cup olive oil
1/2 cup balsamic vinegar
1 teaspoon black pepper
3 cloves garlic
3 packets artificial sweetener
Directions
Pour Bloody Mary mix, oil, vinegar, pepper, garlic, and sweetener into a blender. Puree until the garlic is finely minced, and the dressing is thick and smooth. Store in refrigerator until ready to use.
1 cup Bloody Mary mix
1/2 cup olive oil
1/2 cup balsamic vinegar
1 teaspoon black pepper
3 cloves garlic
3 packets artificial sweetener
Directions
Pour Bloody Mary mix, oil, vinegar, pepper, garlic, and sweetener into a blender. Puree until the garlic is finely minced, and the dressing is thick and smooth. Store in refrigerator until ready to use.
Recipe Butternut Squash Risotto
Ingredients
2 cups cubed butternut squash
2 tablespoons butter
1/2 onion, minced
1 cup Arborio rice
1/3 cup dry white wine
5 cups hot chicken stock
1/4 cup grated Parmesan cheese
salt and ground black pepper to taste
Directions
Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.
2 cups cubed butternut squash
2 tablespoons butter
1/2 onion, minced
1 cup Arborio rice
1/3 cup dry white wine
5 cups hot chicken stock
1/4 cup grated Parmesan cheese
salt and ground black pepper to taste
Directions
Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.
Recipe Basler Mehlsuppa
Ingredients
4 tablespoons all-purpose flour
1 cup sliced onion
1/2 cup red wine
4 cups beef stock
2 tablespoons butter
4 thick slices whole wheat bread
1/2 cup shredded Gruyere cheese
salt and pepper to taste
Directions
In a heave saucepan over medium heat, heat the flour gently until it begins to turn pale golden brown, stirring constantly. Remove from heat.
In another pan, saute onions in butter. When transparent, blend them into the flour. Gradually add the beef stock, the wine and the salt and pepper to taste. Cook gently, stirring frequently, for about 30 minutes.
Put a slice of bread in each person's bowl with a good sprinkling of cheese on top. Pour soup into each bowl and serve at once.
4 tablespoons all-purpose flour
1 cup sliced onion
1/2 cup red wine
4 cups beef stock
2 tablespoons butter
4 thick slices whole wheat bread
1/2 cup shredded Gruyere cheese
salt and pepper to taste
Directions
In a heave saucepan over medium heat, heat the flour gently until it begins to turn pale golden brown, stirring constantly. Remove from heat.
In another pan, saute onions in butter. When transparent, blend them into the flour. Gradually add the beef stock, the wine and the salt and pepper to taste. Cook gently, stirring frequently, for about 30 minutes.
Put a slice of bread in each person's bowl with a good sprinkling of cheese on top. Pour soup into each bowl and serve at once.
Recipe Baked Ham and Cheese Party Sandwiches
Ingredients
3/4 cup melted butter
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 1/2 tablespoons poppy seeds
1 tablespoon dried minced onion
24 mini sandwich rolls
1 pound thinly sliced cooked deli ham
1 pound thinly sliced Swiss cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.
3/4 cup melted butter
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 1/2 tablespoons poppy seeds
1 tablespoon dried minced onion
24 mini sandwich rolls
1 pound thinly sliced cooked deli ham
1 pound thinly sliced Swiss cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.
Recipe Banana Orange Swirly Goodness
Ingredients
2 frozen bananas, peeled and cut into chunks
1 orange - peeled, segmented, and seeded
1 (8 ounce) container raspberry yogurt
1 1/2 tablespoons honey
1/2 teaspoon ground nutmeg
Directions
In a blender, blend the bananas, orange, raspberry yogurt, honey, and nutmeg until smooth.
2 frozen bananas, peeled and cut into chunks
1 orange - peeled, segmented, and seeded
1 (8 ounce) container raspberry yogurt
1 1/2 tablespoons honey
1/2 teaspoon ground nutmeg
Directions
In a blender, blend the bananas, orange, raspberry yogurt, honey, and nutmeg until smooth.
Recipe Brown Rice Lentil Salad
Ingredients
1/2 cup uncooked brown rice
1 cup water
1 teaspoon chicken bouillon granules
1 cup cooked lentils
1 medium tomato, seeded and diced
1/3 cup thinly sliced green onion
1 tablespoon minced fresh parsley
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons lime juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a saucepan over medium heat, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is tender. Cool.
In a bowl, combine the rice, lentils, tomato, onions and parsley. In a small bowl, combine the remaining ingredients. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.
1/2 cup uncooked brown rice
1 cup water
1 teaspoon chicken bouillon granules
1 cup cooked lentils
1 medium tomato, seeded and diced
1/3 cup thinly sliced green onion
1 tablespoon minced fresh parsley
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons lime juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a saucepan over medium heat, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is tender. Cool.
In a bowl, combine the rice, lentils, tomato, onions and parsley. In a small bowl, combine the remaining ingredients. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Recipe Apple Enchilada Dessert
Ingredients
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup margarine
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup water
Directions
Preheat oven to 350 degrees F (175 degrees C).
Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
Makes 6 large tortillas; may be cut in half to serve 12.
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup margarine
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup water
Directions
Preheat oven to 350 degrees F (175 degrees C).
Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
Makes 6 large tortillas; may be cut in half to serve 12.
Recipe Butter Cookies III
Ingredients
2 cups butter
8 cups all-purpose flour
2 cups white sugar
6 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter or margarine over low heat. Remove from heat and add 4 cups of flour and the sugar. Beat eggs in one at a time until it is all blended. Slowly add in the remaining 4 cups of flour.
Roll out the dough on a floured area to a thickness of about an 1/4 of an inch. Cut cookies using cookie cutters and place the cut outs about 1 inch apart on the cookie sheet.
Bake for 12 to 15 minutes until brown on the edges.
2 cups butter
8 cups all-purpose flour
2 cups white sugar
6 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter or margarine over low heat. Remove from heat and add 4 cups of flour and the sugar. Beat eggs in one at a time until it is all blended. Slowly add in the remaining 4 cups of flour.
Roll out the dough on a floured area to a thickness of about an 1/4 of an inch. Cut cookies using cookie cutters and place the cut outs about 1 inch apart on the cookie sheet.
Bake for 12 to 15 minutes until brown on the edges.
Recipe Black-eyed Peas and Ham Hocks
Ingredients
3 cups water
1 pound dry black-eyed peas
2 smoked ham hocks
salt to taste
1/2 teaspoon black pepper
1 bay leaf
Directions
Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
3 cups water
1 pound dry black-eyed peas
2 smoked ham hocks
salt to taste
1/2 teaspoon black pepper
1 bay leaf
Directions
Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
Recipe Blue Cheese Chicken Wing Dip
Ingredients
2 skinless, boneless chicken breast halves
1 (12 fluid ounce) can or bottle hot chicken wing sauce
6 tablespoons butter
1 (8 ounce) package cream cheese, softened
1 (16 ounce) bottle blue cheese dressing
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a pot with enough water to cover. Bring to a boil and cook 25 minutes, until chicken juices run clear. Drain liquid from pot and shred chicken. Mix wing sauce and butter into pot. Bring to a boil, reduce heat to low and simmer 10 minutes.
Spread cream cheese over the bottom of an 8x8 inch baking dish. Pour chicken mixture over cream cheese. Top with dressing.
Bake 15 minutes in the preheated oven, until hot and bubbly.
2 skinless, boneless chicken breast halves
1 (12 fluid ounce) can or bottle hot chicken wing sauce
6 tablespoons butter
1 (8 ounce) package cream cheese, softened
1 (16 ounce) bottle blue cheese dressing
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a pot with enough water to cover. Bring to a boil and cook 25 minutes, until chicken juices run clear. Drain liquid from pot and shred chicken. Mix wing sauce and butter into pot. Bring to a boil, reduce heat to low and simmer 10 minutes.
Spread cream cheese over the bottom of an 8x8 inch baking dish. Pour chicken mixture over cream cheese. Top with dressing.
Bake 15 minutes in the preheated oven, until hot and bubbly.
Recipe Broccoli Turkey Roll-Ups
Ingredients
2 (10 ounce) packages frozen broccoli spears
1/3 cup mayonnaise
1/3 cup plain yogurt
6 green onions, finely chopped
8 slices Swiss cheese
8 slices deli smoked turkey breast
Directions
Cook broccoli according to package directions; drain. In a small bowl, combine the mayonnaise, yogurt and onions. Place a cheese slice on each turkey slice; spread with 1 tablespoon mayonnaise mixture. Top with broccoli spears. Set remaining mayonnaise mixture aside.
Roll turkey up and place seam side down in a greased microwave-safe 11-in. x 7-in. x 2-in. dish. Microwave, uncovered, on high for 1-2 minutes or until heated through. Top with remaining mayonnaise mixture.
2 (10 ounce) packages frozen broccoli spears
1/3 cup mayonnaise
1/3 cup plain yogurt
6 green onions, finely chopped
8 slices Swiss cheese
8 slices deli smoked turkey breast
Directions
Cook broccoli according to package directions; drain. In a small bowl, combine the mayonnaise, yogurt and onions. Place a cheese slice on each turkey slice; spread with 1 tablespoon mayonnaise mixture. Top with broccoli spears. Set remaining mayonnaise mixture aside.
Roll turkey up and place seam side down in a greased microwave-safe 11-in. x 7-in. x 2-in. dish. Microwave, uncovered, on high for 1-2 minutes or until heated through. Top with remaining mayonnaise mixture.
Recipe Baba Ghanoush
Ingredients
1 eggplant
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 1/2 tablespoons olive oil
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
1 eggplant
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 1/2 tablespoons olive oil
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Recipe Apple Avocado Salad with Tangerine Dressing
Ingredients
1 (10 ounce) package baby greens
1/4 cup chopped red onion
1/2 cup chopped walnuts
1/3 cup crumbled blue cheese
2 teaspoons lemon zest
1 apple - peeled, cored and sliced
1 avocado - peeled, pitted and diced
4 mandarin oranges, juiced
1/2 lemon, juiced
1/2 teaspoon lemon zest
1 clove garlic, minced
2 tablespoons olive oil
salt to taste
Directions
In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest. Mix in the apple and avocado just before serving.
In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.
1 (10 ounce) package baby greens
1/4 cup chopped red onion
1/2 cup chopped walnuts
1/3 cup crumbled blue cheese
2 teaspoons lemon zest
1 apple - peeled, cored and sliced
1 avocado - peeled, pitted and diced
4 mandarin oranges, juiced
1/2 lemon, juiced
1/2 teaspoon lemon zest
1 clove garlic, minced
2 tablespoons olive oil
salt to taste
Directions
In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest. Mix in the apple and avocado just before serving.
In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.
Recipe Bill's Sauce
Ingredients
2 quarts white vinegar
2 cups white sugar
1 1/2 cups ketchup
1/2 cup Worcestershire sauce
1/4 cup hot sauce
1/4 cup salt
1/4 cup ground black pepper
Directions
Combine vinegar, sugar, ketchup, Worcestershire sauce, hot sauce, salt and pepper in a large jar and shake well.
2 quarts white vinegar
2 cups white sugar
1 1/2 cups ketchup
1/2 cup Worcestershire sauce
1/4 cup hot sauce
1/4 cup salt
1/4 cup ground black pepper
Directions
Combine vinegar, sugar, ketchup, Worcestershire sauce, hot sauce, salt and pepper in a large jar and shake well.
Recipe Angel Whispers
Ingredients
1 cup butter
1/2 cup confectioners' sugar
2 cups all-purpose flour
1 teaspoon lemon zest
1/2 teaspoon salt
1 egg, beaten
2/3 cup white sugar
1 1/2 teaspoons lemon zest
3 tablespoons lemon juice
1 1/2 tablespoons butter
Directions
In a medium bowl, cream together butter and confectioners' sugar until light. Stir in the lemon peel, flour and salt. Cover bowl, and chill for about 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Flatten teaspoons of dough onto cookie sheets, and bake for 5 to 8 minutes, until light brown. Remove from baking sheets to cool on racks.
To make the filling, combine the beaten egg, sugar, lemon zest, lemon juice and butter in the top of a double boiler. Stir until thick. Sandwich cookies with 1 teaspoon of filling.
1 cup butter
1/2 cup confectioners' sugar
2 cups all-purpose flour
1 teaspoon lemon zest
1/2 teaspoon salt
1 egg, beaten
2/3 cup white sugar
1 1/2 teaspoons lemon zest
3 tablespoons lemon juice
1 1/2 tablespoons butter
Directions
In a medium bowl, cream together butter and confectioners' sugar until light. Stir in the lemon peel, flour and salt. Cover bowl, and chill for about 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Flatten teaspoons of dough onto cookie sheets, and bake for 5 to 8 minutes, until light brown. Remove from baking sheets to cool on racks.
To make the filling, combine the beaten egg, sugar, lemon zest, lemon juice and butter in the top of a double boiler. Stir until thick. Sandwich cookies with 1 teaspoon of filling.
Recipe Black Bean and Chickpea Chili
Ingredients
1 1/2 tablespoons olive oil
1 pound ground turkey (optional)
1 onion, chopped
2 green bell peppers, seeded and chopped
5 carrots, peeled and sliced into rounds
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground black pepper
2 (14.5 ounce) cans canned diced tomatoes with their juice
1 cup frozen corn
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 1/2 cups chicken broth
Directions
If using turkey, heat oil in a large saucepan over medium-high heat, and cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan.
Place the onion, green peppers, and carrots into the saucepan, and cook and stir for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, and chicken broth. Bring the mixture to a boil.
Place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken. Add the cooked turkey meat, and bring the chili back to a simmer over medium-low heat.
1 1/2 tablespoons olive oil
1 pound ground turkey (optional)
1 onion, chopped
2 green bell peppers, seeded and chopped
5 carrots, peeled and sliced into rounds
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground black pepper
2 (14.5 ounce) cans canned diced tomatoes with their juice
1 cup frozen corn
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 1/2 cups chicken broth
Directions
If using turkey, heat oil in a large saucepan over medium-high heat, and cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan.
Place the onion, green peppers, and carrots into the saucepan, and cook and stir for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, and chicken broth. Bring the mixture to a boil.
Place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken. Add the cooked turkey meat, and bring the chili back to a simmer over medium-low heat.
Recipe Apple Cider Floats
Ingredients
4 (1/4 cup) scoops vanilla ice cream
2 cups fresh apple cider
Directions
Place two scoops of ice cream into each glass. Pour 1 cup of apple cider into each glass, and serve.
4 (1/4 cup) scoops vanilla ice cream
2 cups fresh apple cider
Directions
Place two scoops of ice cream into each glass. Pour 1 cup of apple cider into each glass, and serve.
Recipe Baked Macaroni and Cheese I
Ingredients
2 slices bacon
8 ounces penne pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded Cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large pot with boiling salted water cook pasta until al dente. Drain.
In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
2 slices bacon
8 ounces penne pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded Cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large pot with boiling salted water cook pasta until al dente. Drain.
In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
Recipe 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.
Recipe Best Egg Rolls
Ingredients
1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds (optional)
Directions
Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds (optional)
Directions
Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
Recipe Applesauce Raisin Cake
Ingredients
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup butter
2 cups white sugar
2 eggs
2 1/2 cups applesauce
1 1/2 cups chopped walnuts
2 cups raisins
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, cinnamon, cloves and nutmeg. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the applesauce. Fold in the walnuts and raisins. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup butter
2 cups white sugar
2 eggs
2 1/2 cups applesauce
1 1/2 cups chopped walnuts
2 cups raisins
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, cinnamon, cloves and nutmeg. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the applesauce. Fold in the walnuts and raisins. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Recipe Apricot-Glazed Green Beans
Ingredients
1 pound fresh green beans, cut into 3 inch pieces
1/3 cup apricot preserves
1 tablespoon butter or margarine
1/4 teaspoon salt
Directions
Place beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-8 minutes or until crisp-tender.
In a microwave-safe bowl, combine the preserves, butter and salt. Heat, uncovered, on high for 30 seconds or until butter is melted. Transfer beans to a serving bowl; add apricot mixture and toss to coat.
1 pound fresh green beans, cut into 3 inch pieces
1/3 cup apricot preserves
1 tablespoon butter or margarine
1/4 teaspoon salt
Directions
Place beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-8 minutes or until crisp-tender.
In a microwave-safe bowl, combine the preserves, butter and salt. Heat, uncovered, on high for 30 seconds or until butter is melted. Transfer beans to a serving bowl; add apricot mixture and toss to coat.
Recipe Almond Bark Snacker
Ingredients
1 pound white candy coating, melted
1 cup peanut butter
3 cups crispy rice cereal
1 (16 ounce) package miniature marshmallows
1 cup chopped pecans (optional)
Directions
Stir together the melted candy coating and peanut butter. Add the rice cereal, marshmallows, and pecans; stir until evenly combined. Spoon the mixture onto a sheet of waxed paper in an even layer to cool completely before serving.
1 pound white candy coating, melted
1 cup peanut butter
3 cups crispy rice cereal
1 (16 ounce) package miniature marshmallows
1 cup chopped pecans (optional)
Directions
Stir together the melted candy coating and peanut butter. Add the rice cereal, marshmallows, and pecans; stir until evenly combined. Spoon the mixture onto a sheet of waxed paper in an even layer to cool completely before serving.
Recipe Banana Cream Pie IV
Ingredients
1 (9 inch) prepared graham cracker crust
1 large banana, sliced
2 cups cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1/2 teaspoon ground cinnamon
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup caramel ice cream topping
Directions
Place banana slices in bottom of pie crust.
In a large bowl, combine milk, pudding mixes and cinnamon. Beat with wire whisk for 1 minute.
Gently stir in whipped topping to pudding, then spoon mixture into pie crust.
Cover and refrigerate for 4 hours until pie is set up. When pie is ready serve with caramel topping.
1 (9 inch) prepared graham cracker crust
1 large banana, sliced
2 cups cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1/2 teaspoon ground cinnamon
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup caramel ice cream topping
Directions
Place banana slices in bottom of pie crust.
In a large bowl, combine milk, pudding mixes and cinnamon. Beat with wire whisk for 1 minute.
Gently stir in whipped topping to pudding, then spoon mixture into pie crust.
Cover and refrigerate for 4 hours until pie is set up. When pie is ready serve with caramel topping.
4/27/2014
Recipe Blanc Mange (English Style)
Ingredients
3 cups milk, divided
1/4 cup cornstarch
1/2 cup white sugar
1 teaspoon vanilla extract (optional)
2 cinnamon sticks
1 lemon peel, cut into strips
1 pinch ground cinnamon
3 ounces shaved semisweet chocolate, for garnish
Directions
Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.
3 cups milk, divided
1/4 cup cornstarch
1/2 cup white sugar
1 teaspoon vanilla extract (optional)
2 cinnamon sticks
1 lemon peel, cut into strips
1 pinch ground cinnamon
3 ounces shaved semisweet chocolate, for garnish
Directions
Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.
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