Ingredients
1 tablespoon olive oil
1/2 pound pepperoni sausage, diced
1 pound bacon, diced
1 (4 ounce) can sliced mushrooms, drained
1 onion, chopped
1 green bell pepper, chopped
1 (28 ounce) can tomato sauce
1 cup beer
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
2 unbaked pizza crusts
1 (8 ounce) package shredded mozzarella cheese
Directions
Preheat oven to 450 degrees F (230 degrees C).
Heat the oil in a skillet over medium heat, and saute the pepperoni and bacon until evenly browned. Mix in the mushrooms, onion, and green pepper. Cook and stir about 5 minutes, until tender.
In a medium saucepan over medium heat, mix the ingredients from the skillet with the tomato sauce and beer. Season with garlic, oregano, thyme, and salt. Allow the mixture to simmer for about 15 minutes, until slightly thickened. Spread over the 2 pizza crusts, and top with cheese.
Bake 20 to 25 minutes in the preheated oven, until the cheese is melted and the crust is golden brown.
11/30/2014
Recipe Baked Coconut Shrimp with Spicy Dipping Sauce
Ingredients
Shrimp:
Canola cooking spray
1 pound large shrimp, uncooked
1 teaspoon olive oil
2 egg whites, beaten
1/2 cup Silk Pure Almond Original
1/2 cup panko (Japanese-style bread crumbs)
1/2 cup sweetened flaked coconut
Salt and pepper, to taste
Dipping Sauce:
1/2 cup orange marmalade
2 teaspoons stone ground mustard
1 teaspoon prepared horseradish
Directions
Preheat oven to 450 degrees. Lightly spray a baking sheet with canola oil. Peel and devein shrimp. Using a small, sharp knife, "butterfly" shrimp by making an incision head to tail down back of shrimp and opening slightly, like a book.
Beat egg whites and Pure Almond in a shallow bowl. Combine panko and coconut in another shallow bowl. Dip shrimp in almond milk/egg mixture, then into crumb mixture, pressing to coat and placing shrimp on the baking sheet as you go. Lightly spray shrimp with oil and bake 5-7 minutes per side, until lightly golden brown and cooked through.
To serve, combine dipping sauce ingredients in a small bowl and serve with warm shrimp.
Shrimp:
Canola cooking spray
1 pound large shrimp, uncooked
1 teaspoon olive oil
2 egg whites, beaten
1/2 cup Silk Pure Almond Original
1/2 cup panko (Japanese-style bread crumbs)
1/2 cup sweetened flaked coconut
Salt and pepper, to taste
Dipping Sauce:
1/2 cup orange marmalade
2 teaspoons stone ground mustard
1 teaspoon prepared horseradish
Directions
Preheat oven to 450 degrees. Lightly spray a baking sheet with canola oil. Peel and devein shrimp. Using a small, sharp knife, "butterfly" shrimp by making an incision head to tail down back of shrimp and opening slightly, like a book.
Beat egg whites and Pure Almond in a shallow bowl. Combine panko and coconut in another shallow bowl. Dip shrimp in almond milk/egg mixture, then into crumb mixture, pressing to coat and placing shrimp on the baking sheet as you go. Lightly spray shrimp with oil and bake 5-7 minutes per side, until lightly golden brown and cooked through.
To serve, combine dipping sauce ingredients in a small bowl and serve with warm shrimp.
Recipe Atomic Canuck Chili
Ingredients
2 pounds lean ground beef
1/2 large onion, diced
1 tablespoon crushed red pepper
3 tablespoons garlic powder
1 tablespoon seasoned pepper
2 (4 ounce) cans mushroom pieces, drained
1 (28 ounce) can baked beans
2 (15.25 ounce) cans kidney beans with liquid
2 (6 ounce) cans tomato paste
1/4 cup white sugar
3 carrots, sliced
3 stalks celery, sliced
1 green bell pepper, diced
1 red bell pepper, diced
2 jalapeno chile peppers, diced
1/4 cup Canadian beer
2 tablespoons crushed red pepper
hot sauce
1/4 cup barbeque sauce
Directions
In a large skillet over medium heat, brown ground beef together with onion, crushed red pepper, garlic powder, and seasoned pepper. Drain off the fat, and place the mixture into a slow cooker.
Stir mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, beer, and barbeque sauce into the slow cooker. Season with hot sauce and more crushed red pepper.
Cover, and cook on Low for 4 to 5 hours.
2 pounds lean ground beef
1/2 large onion, diced
1 tablespoon crushed red pepper
3 tablespoons garlic powder
1 tablespoon seasoned pepper
2 (4 ounce) cans mushroom pieces, drained
1 (28 ounce) can baked beans
2 (15.25 ounce) cans kidney beans with liquid
2 (6 ounce) cans tomato paste
1/4 cup white sugar
3 carrots, sliced
3 stalks celery, sliced
1 green bell pepper, diced
1 red bell pepper, diced
2 jalapeno chile peppers, diced
1/4 cup Canadian beer
2 tablespoons crushed red pepper
hot sauce
1/4 cup barbeque sauce
Directions
In a large skillet over medium heat, brown ground beef together with onion, crushed red pepper, garlic powder, and seasoned pepper. Drain off the fat, and place the mixture into a slow cooker.
Stir mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, beer, and barbeque sauce into the slow cooker. Season with hot sauce and more crushed red pepper.
Cover, and cook on Low for 4 to 5 hours.
Recipe Baked Potato Soup II
Ingredients
1/3 cup butter
1/3 cup all-purpose flour
4 cups skim milk
6 large baking potatoes, scrubbed
1 cup sour cream
Directions
Microwave potatoes until done.
While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.
1/3 cup butter
1/3 cup all-purpose flour
4 cups skim milk
6 large baking potatoes, scrubbed
1 cup sour cream
Directions
Microwave potatoes until done.
While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.
Recipe Baked Paprika-Parmesan Chicken
Ingredients
1/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg, beaten
2 tablespoons milk
4 skinless, boneless chicken breast halves
1/4 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray.
Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken.
Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.
1/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg, beaten
2 tablespoons milk
4 skinless, boneless chicken breast halves
1/4 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray.
Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken.
Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.
Recipe Baked Pumpkin, Sweet Potato, and Coconut Milk Soup
Ingredients
1 acorn squash
2 large sweet potatoes
1 medium pumpkin
2 large sweet potatoes
2 (14 ounce) cans coconut milk
2 (14.5 ounce) cans chicken broth
salt to taste
ground black pepper to taste
1 lime, juiced
1 pinch ground ginger, or to taste
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potato in aluminum foil. Place squash, pumpkin, and sweet potato on a baking sheet.
Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.
1 acorn squash
2 large sweet potatoes
1 medium pumpkin
2 large sweet potatoes
2 (14 ounce) cans coconut milk
2 (14.5 ounce) cans chicken broth
salt to taste
ground black pepper to taste
1 lime, juiced
1 pinch ground ginger, or to taste
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potato in aluminum foil. Place squash, pumpkin, and sweet potato on a baking sheet.
Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.
Recipe Aniseed Yeast Roll
Ingredients
5 1/4 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 teaspoons salt
2 (.25 ounce) packages active dry yeast
4 teaspoons aniseed, divided
3/4 cup water
1/2 cup butter, cubed
6 eggs
Directions
In a large mixing bowl, combine 2 cups flour, brown sugar, salt, yeast and 3 teaspoons aniseed. In a saucepan, heat water and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add five eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until nearly doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide into 22 pieces. Shape each into a ball. Place 2 in. apart on grease baking sheets. Cover and let rise until nearly doubled, about 30 minutes. Beat remaining egg; brush over dough. Sprinkle with remaining aniseed. Bake at 350 degrees F for 20-22 minutes or until golden brown. Remove from pans to wire racks.
5 1/4 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 teaspoons salt
2 (.25 ounce) packages active dry yeast
4 teaspoons aniseed, divided
3/4 cup water
1/2 cup butter, cubed
6 eggs
Directions
In a large mixing bowl, combine 2 cups flour, brown sugar, salt, yeast and 3 teaspoons aniseed. In a saucepan, heat water and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add five eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until nearly doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide into 22 pieces. Shape each into a ball. Place 2 in. apart on grease baking sheets. Cover and let rise until nearly doubled, about 30 minutes. Beat remaining egg; brush over dough. Sprinkle with remaining aniseed. Bake at 350 degrees F for 20-22 minutes or until golden brown. Remove from pans to wire racks.
Recipe Apple-Raisin Stuffing
Ingredients
1/4 cup butter
1 stalk celery, chopped
1 small onion, chopped
1 (10.5 ounce) can Campbell's® Condensed Chicken Broth
4 cups Pepperidge Farm® Herb Seasoned Stuffing
1 medium apple, cored and chopped
1/4 cup raisins
1/4 teaspoon ground cinnamon
Directions
Heat the butter in a 10-inch skillet over medium heat. Add the celery and onion and cook until tender, stirring occasionally. Add the broth and heat to a boil. Remove the skillet from the heat. Add the stuffing, apples, raisins and cinnamon and mix lightly. Spoon the stuffing mixture into a 1 1/2-quart casserole.
Bake at 350 degrees F for 25 minutes or until the stuffing is hot.
1/4 cup butter
1 stalk celery, chopped
1 small onion, chopped
1 (10.5 ounce) can Campbell's® Condensed Chicken Broth
4 cups Pepperidge Farm® Herb Seasoned Stuffing
1 medium apple, cored and chopped
1/4 cup raisins
1/4 teaspoon ground cinnamon
Directions
Heat the butter in a 10-inch skillet over medium heat. Add the celery and onion and cook until tender, stirring occasionally. Add the broth and heat to a boil. Remove the skillet from the heat. Add the stuffing, apples, raisins and cinnamon and mix lightly. Spoon the stuffing mixture into a 1 1/2-quart casserole.
Bake at 350 degrees F for 25 minutes or until the stuffing is hot.
Recipe Authentic Bangladeshi Beef Curry
Ingredients
3 tablespoons olive oil
1 onion, chopped
6 cloves garlic, minced
5 green chile peppers, finely sliced
1 teaspoon fresh ginger root - peeled, sliced, and ground into a paste
3 cardamom pods
2 whole cloves
1 1/2 cinnamon sticks
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 cup water
2 pounds boneless beef chuck, cut into 1-1/2-inch pieces
Directions
Heat the oil in a skillet over medium heat. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
Stir in the garlic, green chiles, ginger paste, cardamom pods, cloves, and cinnamon sticks. Cook and stir for an additional 3 to 5 minutes, until the garlic begins to brown.
Stir the cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onions. Simmer until most of the water has evaporated and the mixture has thickened.
Stir in the beef chuck and cook on medium-low heat, stirring occasionally, until the meat is cooked through and tender, about 1 to 1 1/2 hours.
3 tablespoons olive oil
1 onion, chopped
6 cloves garlic, minced
5 green chile peppers, finely sliced
1 teaspoon fresh ginger root - peeled, sliced, and ground into a paste
3 cardamom pods
2 whole cloves
1 1/2 cinnamon sticks
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 cup water
2 pounds boneless beef chuck, cut into 1-1/2-inch pieces
Directions
Heat the oil in a skillet over medium heat. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
Stir in the garlic, green chiles, ginger paste, cardamom pods, cloves, and cinnamon sticks. Cook and stir for an additional 3 to 5 minutes, until the garlic begins to brown.
Stir the cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onions. Simmer until most of the water has evaporated and the mixture has thickened.
Stir in the beef chuck and cook on medium-low heat, stirring occasionally, until the meat is cooked through and tender, about 1 to 1 1/2 hours.
Recipe Avocado Tzatziki
Ingredients
1 large avocado, peeled and pitted
2 cloves garlic, minced
1 lemons, juiced
1/4 cup sour cream (optional)
1/2 cup chopped seeded cucumber
1/2 teaspoon red pepper flakes, or to taste
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
salt and pepper to taste
Directions
In a medium bowl, combine the avocado, garlic, lemon juice, sour cream and cucumber. Mash with a fork until smooth. If your avocado is not quite ripe enough, you may wish to use a food processor. Season with red pepper flakes, cilantro, mint, salt and pepper, and mix well. Cover and refrigerate for 1 hour before serving.
1 large avocado, peeled and pitted
2 cloves garlic, minced
1 lemons, juiced
1/4 cup sour cream (optional)
1/2 cup chopped seeded cucumber
1/2 teaspoon red pepper flakes, or to taste
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
salt and pepper to taste
Directions
In a medium bowl, combine the avocado, garlic, lemon juice, sour cream and cucumber. Mash with a fork until smooth. If your avocado is not quite ripe enough, you may wish to use a food processor. Season with red pepper flakes, cilantro, mint, salt and pepper, and mix well. Cover and refrigerate for 1 hour before serving.
Recipe Best BBQ Rub in Texas
Ingredients
1 (16 ounce) bottle seasoning salt
1/4 cup paprika
2/3 cup chili powder
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 teaspoons ground dry mustard
1 teaspoon ground cloves
1 teaspoon dry mesquite flavored seasoning mix
2 tablespoons garlic salt
1 tablespoon black pepper
1 cup packed brown sugar
Directions
In a large bowl, mix seasoning salt, paprika, chili powder, ginger, nutmeg, dry mustard, cloves, dry mesquite flavored seasoning mix, garlic salt, black pepper and brown sugar.
1 (16 ounce) bottle seasoning salt
1/4 cup paprika
2/3 cup chili powder
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 teaspoons ground dry mustard
1 teaspoon ground cloves
1 teaspoon dry mesquite flavored seasoning mix
2 tablespoons garlic salt
1 tablespoon black pepper
1 cup packed brown sugar
Directions
In a large bowl, mix seasoning salt, paprika, chili powder, ginger, nutmeg, dry mustard, cloves, dry mesquite flavored seasoning mix, garlic salt, black pepper and brown sugar.
Recipe Baked Brie in Phyllo with Mango Chutney
Ingredients
3 sheets phyllo dough, thawed
3 tablespoons olive oil
1 (8 ounce) round Brie cheese
1/4 cup mango chutney
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place on sheet of phyllo on your work surface. Brush with 1 tablespoon of olive oil. Lay a second sheet on top of the first, and brush with an additional tablespoon of olive oil. Place the third sheet on top. Place the brie towards the middle of one of the narrow edges of phyllo dough and roll up. Fold the ends of the phyllo under the brie, place onto a baking sheet, and brush with the remaining tablespoon of olive oil.
Bake in preheated oven until phyllo is golden, about 15 minutes. Place onto serving platter, and spoon the mango chutney over top.
3 sheets phyllo dough, thawed
3 tablespoons olive oil
1 (8 ounce) round Brie cheese
1/4 cup mango chutney
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place on sheet of phyllo on your work surface. Brush with 1 tablespoon of olive oil. Lay a second sheet on top of the first, and brush with an additional tablespoon of olive oil. Place the third sheet on top. Place the brie towards the middle of one of the narrow edges of phyllo dough and roll up. Fold the ends of the phyllo under the brie, place onto a baking sheet, and brush with the remaining tablespoon of olive oil.
Bake in preheated oven until phyllo is golden, about 15 minutes. Place onto serving platter, and spoon the mango chutney over top.
Recipe Autumn Pork Chops
Ingredients
1 tablespoon vegetable oil
4 pork chops, 1/2 inch thick
1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup apple juice or water
2 tablespoons spicy-brown mustard
1 tablespoon honey
Generous dash ground black pepper
Hot cooked medium egg noodles
Directions
Heat oil in skillet. Cook chops 10 minutes or until browned. Add soup, apple juice, mustard, honey and black pepper. Heat to a boil. Cover and cook over low heat 5 minutes or until chops are done. Serve with noodles.
1 tablespoon vegetable oil
4 pork chops, 1/2 inch thick
1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup apple juice or water
2 tablespoons spicy-brown mustard
1 tablespoon honey
Generous dash ground black pepper
Hot cooked medium egg noodles
Directions
Heat oil in skillet. Cook chops 10 minutes or until browned. Add soup, apple juice, mustard, honey and black pepper. Heat to a boil. Cover and cook over low heat 5 minutes or until chops are done. Serve with noodles.
Recipe Apricot Meatballs
Ingredients
1 egg
1 cup soft bread crumbs
1/4 cup chopped onion
1 teaspoon salt
1 pound ground beef
1/2 cup apricot preserves
1/4 cup barbecue sauce
Directions
In a bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a skillet, brown meatballs in several batches; drain. Transfer to a greased 2-qt. baking dish. Combine preserves and barbecue sauce; pour over meatballs. Cover and bake at 350 degrees F for 30 minutes or until the meat is no longer pink.
1 egg
1 cup soft bread crumbs
1/4 cup chopped onion
1 teaspoon salt
1 pound ground beef
1/2 cup apricot preserves
1/4 cup barbecue sauce
Directions
In a bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a skillet, brown meatballs in several batches; drain. Transfer to a greased 2-qt. baking dish. Combine preserves and barbecue sauce; pour over meatballs. Cover and bake at 350 degrees F for 30 minutes or until the meat is no longer pink.
Recipe Almost Heaven Peanut Butter Cookies
Ingredients
1 (11 ounce) package pie crust mix
1 cup peanut butter
3/4 cup brown sugar
3 tablespoons water
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, combine the pie crust mix, peanut butter and brown sugar. Incorporate the water, one tablespoon at a time, while mixing gently. Roll into 1 inch balls. Place onto a cookie sheet and flatten slightly with a fork.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 (11 ounce) package pie crust mix
1 cup peanut butter
3/4 cup brown sugar
3 tablespoons water
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, combine the pie crust mix, peanut butter and brown sugar. Incorporate the water, one tablespoon at a time, while mixing gently. Roll into 1 inch balls. Place onto a cookie sheet and flatten slightly with a fork.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Recipe Angel Food Roll with Cranberry Filling
Ingredients
1 1/8 cups castor sugar or superfine sugar, divided
3/4 cup sifted cake flour
1/4 teaspoon salt
9 egg whites
1 1/2 teaspoons vanilla extract
3/4 teaspoon cream of tartar
1/4 cup confectioners' sugar for dusting
1 cup white sugar
2 1/3 cups fresh or frozen cranberries
6 tablespoons water
2 tablespoons cornstarch
1/2 cup heavy cream
3 tablespoons confectioners' sugar
Directions
Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 10x15 inch jellyroll pan with cooking spray. Line with parchment paper.
In a medium bowl, whisk together 1/2 cup of superfine sugar, cake flour and salt. Set aside. In a separate bowl, whip egg whites until foamy. Add vanilla and cream of tartar, and continue to whip. Gradually sprinkle in the remaining superfine sugar while continuing to whip the egg whites to firm peaks. Sift the flour mixture over the egg whites and fold in by hand using a rubber spatula. Spread the batter evenly in the prepared pan.
Bake for 20 minutes in the preheated oven, or until the center of the cake springs back when lightly pressed. Cool in the pan over a wire rack. Generously sift sugar over the top of the cake, and cover with a clean towel. Run a spatula around the outside of the cake in the pan to loosen, and turn out onto the towel. Remove the parchment paper from the back of the cake, then place it back on loosely. Roll up with the towel loosely from short end to short end, and allow to cool in the rolled position.
In a saucepan over medium heat, combine 1 cup of white sugar, cranberries and water. Simmer until the cranberries burst, about 5 minutes. Whisk in the cornstarch, and simmer just until thick, about 2 minutes. Transfer to a bowl, cover and refrigerate.
Unroll the cake so that it is sitting flat on the towel. Spread the cooled cranberry filling over the top, leaving 1/2 inch border. Use the towel to help you keep a grip on the cake for an even roll. Roll up from short end to short end and place seam side down onto a platter. Refrigerate until serving.
Whip cream with confectioners' sugar until soft peaks form. Serve slices of cake with a dollop of sweetened whipped cream.
1 1/8 cups castor sugar or superfine sugar, divided
3/4 cup sifted cake flour
1/4 teaspoon salt
9 egg whites
1 1/2 teaspoons vanilla extract
3/4 teaspoon cream of tartar
1/4 cup confectioners' sugar for dusting
1 cup white sugar
2 1/3 cups fresh or frozen cranberries
6 tablespoons water
2 tablespoons cornstarch
1/2 cup heavy cream
3 tablespoons confectioners' sugar
Directions
Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 10x15 inch jellyroll pan with cooking spray. Line with parchment paper.
In a medium bowl, whisk together 1/2 cup of superfine sugar, cake flour and salt. Set aside. In a separate bowl, whip egg whites until foamy. Add vanilla and cream of tartar, and continue to whip. Gradually sprinkle in the remaining superfine sugar while continuing to whip the egg whites to firm peaks. Sift the flour mixture over the egg whites and fold in by hand using a rubber spatula. Spread the batter evenly in the prepared pan.
Bake for 20 minutes in the preheated oven, or until the center of the cake springs back when lightly pressed. Cool in the pan over a wire rack. Generously sift sugar over the top of the cake, and cover with a clean towel. Run a spatula around the outside of the cake in the pan to loosen, and turn out onto the towel. Remove the parchment paper from the back of the cake, then place it back on loosely. Roll up with the towel loosely from short end to short end, and allow to cool in the rolled position.
In a saucepan over medium heat, combine 1 cup of white sugar, cranberries and water. Simmer until the cranberries burst, about 5 minutes. Whisk in the cornstarch, and simmer just until thick, about 2 minutes. Transfer to a bowl, cover and refrigerate.
Unroll the cake so that it is sitting flat on the towel. Spread the cooled cranberry filling over the top, leaving 1/2 inch border. Use the towel to help you keep a grip on the cake for an even roll. Roll up from short end to short end and place seam side down onto a platter. Refrigerate until serving.
Whip cream with confectioners' sugar until soft peaks form. Serve slices of cake with a dollop of sweetened whipped cream.
Recipe Butterfluff Rolls
Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1 cup warm buttermilk (105 to 115 degrees F)
1/4 cup sugar
1/4 cup shortening
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon baking soda
4 cups all-purpose flour
GLAZE:
1 egg
1 tablespoon water
Directions
In a mixing bowl, dissolve yeast in warm water. Add buttermilk, sugar, shortening, eggs, salt, baking soda and 2 cups flour; beat until blended. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Divide into 18 pieces. Roll each into a 9-in. rope; coil the ends of each rope toward center in opposite directions to form an S shape. Place 3 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 40 minutes.
In a small, beat egg and water; brush over rolls. Bake at 350 degrees F for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1 cup warm buttermilk (105 to 115 degrees F)
1/4 cup sugar
1/4 cup shortening
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon baking soda
4 cups all-purpose flour
GLAZE:
1 egg
1 tablespoon water
Directions
In a mixing bowl, dissolve yeast in warm water. Add buttermilk, sugar, shortening, eggs, salt, baking soda and 2 cups flour; beat until blended. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Divide into 18 pieces. Roll each into a 9-in. rope; coil the ends of each rope toward center in opposite directions to form an S shape. Place 3 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 40 minutes.
In a small, beat egg and water; brush over rolls. Bake at 350 degrees F for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.
Recipe Applesauce Barbeque Sauce
Ingredients
1 cup applesauce
1/2 cup ketchup
2 cups unpacked brown sugar
6 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
Directions
In a saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder, and cinnamon. Bring mixture to a boil. Remove from heat, and cool completely. Use to baste the meat of your choice.
1 cup applesauce
1/2 cup ketchup
2 cups unpacked brown sugar
6 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
Directions
In a saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder, and cinnamon. Bring mixture to a boil. Remove from heat, and cool completely. Use to baste the meat of your choice.
Recipe Black Bean Chili
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups chicken broth
1 teaspoon salt
Directions
Heat oil in a large saucepan over medium-high heat. Sautee the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin and chili powder. Stir in the black beans, chicken broth and salt. bring to a boil.
Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.
1 tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups chicken broth
1 teaspoon salt
Directions
Heat oil in a large saucepan over medium-high heat. Sautee the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin and chili powder. Stir in the black beans, chicken broth and salt. bring to a boil.
Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.
Recipe Auto Parts Chicken
Ingredients
1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breasts
2 cloves garlic, minced
1 leek, chopped
1/2 white onion, sliced into thin wedges
4 large potatoes, chopped
2 large carrots, sliced diagonally
1 (10.75 ounce) can herb seasoned chicken broth
2/3 cup water
1 bay leaf, crushed
ground black pepper to taste
2 teaspoons dried parsley
2 tablespoons all-purpose flour
2 tablespoons water
Directions
In a large skillet, heat the butter/margarine and oil over medium heat. Lightly brown the chicken breast halves. Add the garlic, leek and onion and saute until they begin to soften. Add the potatoes and carrots, then add chicken broth, water, bay leaf, pepper and parsley. Simmer all together for 30 minutes or until vegetables are soft.
Combine 2 tablespoons each flour and water and mix together (done easily if you shake together in a jar). Turn up heat under skillet and add flour/water mixture to thicken the juices.
1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breasts
2 cloves garlic, minced
1 leek, chopped
1/2 white onion, sliced into thin wedges
4 large potatoes, chopped
2 large carrots, sliced diagonally
1 (10.75 ounce) can herb seasoned chicken broth
2/3 cup water
1 bay leaf, crushed
ground black pepper to taste
2 teaspoons dried parsley
2 tablespoons all-purpose flour
2 tablespoons water
Directions
In a large skillet, heat the butter/margarine and oil over medium heat. Lightly brown the chicken breast halves. Add the garlic, leek and onion and saute until they begin to soften. Add the potatoes and carrots, then add chicken broth, water, bay leaf, pepper and parsley. Simmer all together for 30 minutes or until vegetables are soft.
Combine 2 tablespoons each flour and water and mix together (done easily if you shake together in a jar). Turn up heat under skillet and add flour/water mixture to thicken the juices.
Recipe Baked Stuffed Pears
Ingredients
4 medium ripe pears
2 tablespoons lemon juice
1/3 cup coarsely chopped walnuts
1/4 cup golden raisins
2 tablespoons maple syrup
2 teaspoons brown sugar
1 teaspoon grated lemon peel
1/8 teaspoon ground cinnamon
1 tablespoon butter
2/3 cup apple juice
Directions
Core pears and peel 1 in. down from the top on each. Brush peeled portion with some of the lemon juice. Place in a greased 1-qt. baking dish.
In a bowl, combine the walnuts, raisins, syrup, brown sugar, lemon peel, cinnamon and remaining lemon juice. Spoon into pears. Dot with butter. Pour apple juice around pears. Bake, uncovered, at 350 degrees F for 30-40 minutes or until pears are tender, basting several times.
4 medium ripe pears
2 tablespoons lemon juice
1/3 cup coarsely chopped walnuts
1/4 cup golden raisins
2 tablespoons maple syrup
2 teaspoons brown sugar
1 teaspoon grated lemon peel
1/8 teaspoon ground cinnamon
1 tablespoon butter
2/3 cup apple juice
Directions
Core pears and peel 1 in. down from the top on each. Brush peeled portion with some of the lemon juice. Place in a greased 1-qt. baking dish.
In a bowl, combine the walnuts, raisins, syrup, brown sugar, lemon peel, cinnamon and remaining lemon juice. Spoon into pears. Dot with butter. Pour apple juice around pears. Bake, uncovered, at 350 degrees F for 30-40 minutes or until pears are tender, basting several times.
Recipe Apple Port Pastry Cups
Ingredients
1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
4 ounces mascarpone cheese, softened
4 teaspoons packed brown sugar
1 tablespoon port wine
1/2 teaspoon ground cinnamon
2 teaspoons lemon juice
1 red or green apple, cored and finely chopped
Directions
Thaw the pastry sheet at room temperature for 40 minutes or until easy to handle. Heat the oven to 400 degrees F.
Unfold the pastry sheet on a lightly floured surface and roll into a 14-inch square. Cut the pastry sheet into 36 (about 2 1/4-inch) squares. Press the pastry squares into 36 (1 3/4-inch) mini muffin pan cups.
Bake for 10 minutes or until the pastry cups are golden.
Stir the cheese, brown sugar, wine, cinnamon and lemon juice in a medium bowl until the mixture is smooth. Add the apples and toss to coat.
Divide the apple mixture among the pastry cups. Bake for 10 minutes or until the filling is hot.
1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
4 ounces mascarpone cheese, softened
4 teaspoons packed brown sugar
1 tablespoon port wine
1/2 teaspoon ground cinnamon
2 teaspoons lemon juice
1 red or green apple, cored and finely chopped
Directions
Thaw the pastry sheet at room temperature for 40 minutes or until easy to handle. Heat the oven to 400 degrees F.
Unfold the pastry sheet on a lightly floured surface and roll into a 14-inch square. Cut the pastry sheet into 36 (about 2 1/4-inch) squares. Press the pastry squares into 36 (1 3/4-inch) mini muffin pan cups.
Bake for 10 minutes or until the pastry cups are golden.
Stir the cheese, brown sugar, wine, cinnamon and lemon juice in a medium bowl until the mixture is smooth. Add the apples and toss to coat.
Divide the apple mixture among the pastry cups. Bake for 10 minutes or until the filling is hot.
Recipe Brown Rice Pudding II
Ingredients
2 cups uncooked brown rice
2 cups water
1 teaspoon salt
1 (12 fluid ounce) can evaporated milk
1/2 cup pure maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon vanilla extract
1/2 teaspoon rum extract
Directions
Bring the rice, water, and salt to a boil in a pot; cover, reduce heat to medium-low, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
Stir the evaporated milk, maple syrup, cinnamon, nutmeg, vanilla extract, and rum extract into the cooked rice. Continue simmering until the mixture thickens, about 5 minutes. Remove from heat and cover until ready to serve.
2 cups uncooked brown rice
2 cups water
1 teaspoon salt
1 (12 fluid ounce) can evaporated milk
1/2 cup pure maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon vanilla extract
1/2 teaspoon rum extract
Directions
Bring the rice, water, and salt to a boil in a pot; cover, reduce heat to medium-low, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
Stir the evaporated milk, maple syrup, cinnamon, nutmeg, vanilla extract, and rum extract into the cooked rice. Continue simmering until the mixture thickens, about 5 minutes. Remove from heat and cover until ready to serve.
Recipe Best Grilled Margarita Chicken... Ever!
Ingredients
2/3 cup chopped fresh cilantro
2 tablespoons coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
1/2 cup margarita mix
1/4 cup lime juice
1/4 cup orange juice
3 tablespoons tequila
3 tablespoons triple sec
2 tablespoons honey
1 cup light olive oil
6 skinless, boneless chicken breast halves
Directions
Place cilantro, pepper, garlic powder, and onion powder in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.
2/3 cup chopped fresh cilantro
2 tablespoons coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
1/2 cup margarita mix
1/4 cup lime juice
1/4 cup orange juice
3 tablespoons tequila
3 tablespoons triple sec
2 tablespoons honey
1 cup light olive oil
6 skinless, boneless chicken breast halves
Directions
Place cilantro, pepper, garlic powder, and onion powder in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.
Recipe Brunch Omelet Torte
Ingredients
1 (17.5 ounce) package frozen puff pastry sheets, thawed
1/4 cup butter
6 red potatoes, peeled and sliced 1/8 inch thick
1 onion, thinly sliced into rings
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter, divided
6 eggs
1/4 cup chopped fresh parsley
1 pinch salt
1 pinch black pepper
2 tablespoons water
8 ounces cooked ham, thinly sliced
2 cups shredded Cheddar cheese
1 egg
1 tablespoon water
Directions
Preheat oven to 375 degrees F (190 degrees C). On lightly floured surface, roll each sheet of puff pastry into a 12 inch square. Lay 1 sheet puff pastry into a 10 inch pie plate; set aside.
In a 10 inch skillet, melt 1/4 cup butter until sizzling. Add potatoes, onion, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook over medium-high heat, turning occasionally, until potatoes are lightly browned and crisply tender, about 12 to 15 minutes. Set aside.
In a new skillet, melt 1 tablespoon butter until sizzling. Meanwhile, in a small bowl, stir together all omelet ingredients except remaining 1 tablespoon butter. Pour half of omelet mixture (3/4 cup) into heated skillet. Cook over medium heat. As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set, about 2 to 3 minutes. Slide omelet onto cookie sheet. Repeat with remaining butter and omelet mixture.
Layer ingredients into pie plate on top of puff pastry in the following order: one of the omelets, 4 ounces ham, half of fried the potatoes, 1 cup shredded cheese, remaining potatoes, ham, cheese and 2nd omelet. Top with remaining sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess. Crimp or flute edges. In small bowl, stir together 1 egg and 1 tablespoon water; brush over puff pastry.
Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes; cut into wedges.
1 (17.5 ounce) package frozen puff pastry sheets, thawed
1/4 cup butter
6 red potatoes, peeled and sliced 1/8 inch thick
1 onion, thinly sliced into rings
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter, divided
6 eggs
1/4 cup chopped fresh parsley
1 pinch salt
1 pinch black pepper
2 tablespoons water
8 ounces cooked ham, thinly sliced
2 cups shredded Cheddar cheese
1 egg
1 tablespoon water
Directions
Preheat oven to 375 degrees F (190 degrees C). On lightly floured surface, roll each sheet of puff pastry into a 12 inch square. Lay 1 sheet puff pastry into a 10 inch pie plate; set aside.
In a 10 inch skillet, melt 1/4 cup butter until sizzling. Add potatoes, onion, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook over medium-high heat, turning occasionally, until potatoes are lightly browned and crisply tender, about 12 to 15 minutes. Set aside.
In a new skillet, melt 1 tablespoon butter until sizzling. Meanwhile, in a small bowl, stir together all omelet ingredients except remaining 1 tablespoon butter. Pour half of omelet mixture (3/4 cup) into heated skillet. Cook over medium heat. As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set, about 2 to 3 minutes. Slide omelet onto cookie sheet. Repeat with remaining butter and omelet mixture.
Layer ingredients into pie plate on top of puff pastry in the following order: one of the omelets, 4 ounces ham, half of fried the potatoes, 1 cup shredded cheese, remaining potatoes, ham, cheese and 2nd omelet. Top with remaining sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess. Crimp or flute edges. In small bowl, stir together 1 egg and 1 tablespoon water; brush over puff pastry.
Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes; cut into wedges.
Recipe Bahama Mama
Ingredients
1/2 fluid ounce rum
1/2 fluid ounce coconut-flavored rum
1/2 fluid ounce grenadine syrup
1 fluid ounce orange juice
1 fluid ounce pineapple juice
1 cup crushed ice
Directions
Combine regular rum, rum with coconut flavoring, grenadine, orange juice, pineapple juice and crushed ice in an electric blender. Blend until the drink's consistency is slushy.
1/2 fluid ounce rum
1/2 fluid ounce coconut-flavored rum
1/2 fluid ounce grenadine syrup
1 fluid ounce orange juice
1 fluid ounce pineapple juice
1 cup crushed ice
Directions
Combine regular rum, rum with coconut flavoring, grenadine, orange juice, pineapple juice and crushed ice in an electric blender. Blend until the drink's consistency is slushy.
Recipe AMAJO's Creamsicle? Martini
Ingredients
1 fluid ounce vodka
1 fluid ounce triple sec
1 fluid ounce orange juice
1 fluid ounce fat free half-and-half
1 slice orange
Directions
Fill a cocktail shaker with ice cubes. Pour in the vodka, triple sec, orange juice, and half-and-half. Shake until frosty, about 15 seconds; strain into a martini glass, and garnish with an orange slice.
1 fluid ounce vodka
1 fluid ounce triple sec
1 fluid ounce orange juice
1 fluid ounce fat free half-and-half
1 slice orange
Directions
Fill a cocktail shaker with ice cubes. Pour in the vodka, triple sec, orange juice, and half-and-half. Shake until frosty, about 15 seconds; strain into a martini glass, and garnish with an orange slice.
Recipe Butter Bean Custard Pie
Ingredients
1 cup butter beans
3 cups water
2 cups white sugar
1 tablespoon all-purpose flour
1/4 cup butter
1 tablespoon vanilla extract
1 pinch salt
2 eggs
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon half-and-half cream
1 recipe pastry for a 9 inch single crust pie
Directions
Soak the beans in the water overnight. The next morning, take the hull off beans. Cook until well done in water. Do not add seasoning. Drain; mash beans.
Add sugar, flour, butter, vanilla, eggs and salt. Mix well.
Add cloves, nutmeg, cinnamon and cream. Blend together. Pour into a 9 inch unbaked pie shell. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.
1 cup butter beans
3 cups water
2 cups white sugar
1 tablespoon all-purpose flour
1/4 cup butter
1 tablespoon vanilla extract
1 pinch salt
2 eggs
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon half-and-half cream
1 recipe pastry for a 9 inch single crust pie
Directions
Soak the beans in the water overnight. The next morning, take the hull off beans. Cook until well done in water. Do not add seasoning. Drain; mash beans.
Add sugar, flour, butter, vanilla, eggs and salt. Mix well.
Add cloves, nutmeg, cinnamon and cream. Blend together. Pour into a 9 inch unbaked pie shell. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.
Recipe All-American Strawberry Pie
Ingredients
3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
1/2 pint heavy cream
1 1/2 tablespoons confectioners' sugar
1 (9 inch) pie shell, baked
1 pint fresh strawberries, halved
1 cup fresh or frozen blueberries
Directions
In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until smooth. Cook and stir over medium heat until thickened. Stir in small amount of milk mixture into yolks, then return all to saucepan. Cook, stirring for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes. Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream around edge of pie.
3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
1/2 pint heavy cream
1 1/2 tablespoons confectioners' sugar
1 (9 inch) pie shell, baked
1 pint fresh strawberries, halved
1 cup fresh or frozen blueberries
Directions
In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until smooth. Cook and stir over medium heat until thickened. Stir in small amount of milk mixture into yolks, then return all to saucepan. Cook, stirring for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes. Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream around edge of pie.
Recipe Butternut Squash and Shiitake Mushroom Wild Rice Risotto
Ingredients
3 ounces dried sliced shiitake mushrooms
4 cups water
4 cups cubed butternut squash
2 tablespoons olive oil
1 tablespoon maple syrup (optional)
4 cups vegetable stock
3 tablespoons butter
1 large onion, finely chopped
1 cup wild rice
2 cups Arborio rice
1 cup dry white wine
1 (4 ounce) container crumbled Gorgonzola cheese
salt and ground black pepper to taste
1/2 cup chopped fresh flat-leaf parsley
Directions
Combine the shiitake mushrooms and water in a bowl, assuring the mushrooms are covered with water; allow to soak until the mushrooms have softened, about 30 minutes. Drain and reserve the liquid for later use.
Preheat an oven to 375 degrees F (190 degrees C).
Toss the butternut squash, olive oil, and maple syrup together in a bowl until the squash is evenly coated. Spread onto a baking sheet.
Roast the squash in the preheated oven until tender yet retains its shape, about 30 minutes; set aside.
Bring the vegetable stock and the reserved liquid from the mushrooms to a simmer in a saucepan over medium heat.
Melt the butter in a large skillet over medium heat; when the butter begins to foam, stir the onion into the butter and cook until the onions are soft and golden, 5 to 7 minutes. Stir the wild rice and the Arborio rice through the onions until evenly mixed and coated. Add the white wine and mushrooms to the onion; cook, stirring occasionally, until the liquid has been absorbed, 7 to 10 minutes.
Pour enough of the simmering stock mixture into the skillet to cover the rice; cook and stir until the liquid is nearly completely absorbed. Continue adding stock about 3/4 cups at a time, allowing each batch to absorb into the mixture before adding the next. Cook and stir until the rice is tender, about 35 minutes total. Add the butternut squash; cook until the squash is hot, 2 to 3 minutes. Reduce heat to low. Quickly stir the Gorgonzola cheese and parsley into the mixture until the risotto is moist and creamy; remove from heat. Season with salt and pepper; serve immediately.
3 ounces dried sliced shiitake mushrooms
4 cups water
4 cups cubed butternut squash
2 tablespoons olive oil
1 tablespoon maple syrup (optional)
4 cups vegetable stock
3 tablespoons butter
1 large onion, finely chopped
1 cup wild rice
2 cups Arborio rice
1 cup dry white wine
1 (4 ounce) container crumbled Gorgonzola cheese
salt and ground black pepper to taste
1/2 cup chopped fresh flat-leaf parsley
Directions
Combine the shiitake mushrooms and water in a bowl, assuring the mushrooms are covered with water; allow to soak until the mushrooms have softened, about 30 minutes. Drain and reserve the liquid for later use.
Preheat an oven to 375 degrees F (190 degrees C).
Toss the butternut squash, olive oil, and maple syrup together in a bowl until the squash is evenly coated. Spread onto a baking sheet.
Roast the squash in the preheated oven until tender yet retains its shape, about 30 minutes; set aside.
Bring the vegetable stock and the reserved liquid from the mushrooms to a simmer in a saucepan over medium heat.
Melt the butter in a large skillet over medium heat; when the butter begins to foam, stir the onion into the butter and cook until the onions are soft and golden, 5 to 7 minutes. Stir the wild rice and the Arborio rice through the onions until evenly mixed and coated. Add the white wine and mushrooms to the onion; cook, stirring occasionally, until the liquid has been absorbed, 7 to 10 minutes.
Pour enough of the simmering stock mixture into the skillet to cover the rice; cook and stir until the liquid is nearly completely absorbed. Continue adding stock about 3/4 cups at a time, allowing each batch to absorb into the mixture before adding the next. Cook and stir until the rice is tender, about 35 minutes total. Add the butternut squash; cook until the squash is hot, 2 to 3 minutes. Reduce heat to low. Quickly stir the Gorgonzola cheese and parsley into the mixture until the risotto is moist and creamy; remove from heat. Season with salt and pepper; serve immediately.
Recipe Authentic, No Shortcuts, Louisiana Red Beans and Rice
Ingredients
1 pound dried red beans, soaked overnight
10 cups water
1 pound andouille sausage, sliced into rounds
1 large sweet onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, seeded and chopped (optional)
8 cloves garlic, chopped
1 teaspoon ground black pepper
1 teaspoon Creole seasoning, or to taste
6 fresh basil leaves, chopped
1 ham hock
4 cups cooked rice
Directions
Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.
Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.
1 pound dried red beans, soaked overnight
10 cups water
1 pound andouille sausage, sliced into rounds
1 large sweet onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, seeded and chopped (optional)
8 cloves garlic, chopped
1 teaspoon ground black pepper
1 teaspoon Creole seasoning, or to taste
6 fresh basil leaves, chopped
1 ham hock
4 cups cooked rice
Directions
Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.
Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.
Recipe Blender Chocolate Mousse
Ingredients
1 (12 ounce) package semisweet chocolate chips
1/2 cup white sugar
3 eggs
1 cup hot milk (160 degrees F/71 degrees C)
3 tablespoons brandy
Directions
In an electric blender container, combine chocolate chips, sugar and eggs. Blend. Add hot milk and brandy. Blend until smooth. Pour into 8 demitasse cups or other small serving cups and refrigerate for at least 1 hour before serving.
1 (12 ounce) package semisweet chocolate chips
1/2 cup white sugar
3 eggs
1 cup hot milk (160 degrees F/71 degrees C)
3 tablespoons brandy
Directions
In an electric blender container, combine chocolate chips, sugar and eggs. Blend. Add hot milk and brandy. Blend until smooth. Pour into 8 demitasse cups or other small serving cups and refrigerate for at least 1 hour before serving.
Recipe Apple Pie Filling
Ingredients
18 cups thinly sliced apples
3 tablespoons lemon juice
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
10 cups water
Directions
In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
Seal and freeze. Can be stored for up to 12 months.
18 cups thinly sliced apples
3 tablespoons lemon juice
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
10 cups water
Directions
In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
Seal and freeze. Can be stored for up to 12 months.
Recipe Brioche
Ingredients
1 tablespoon active dry yeast
1/3 cup warm water (110 degrees F)
3 1/2 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
4 eggs
1 cup butter, softened
1 egg yolk
1 tablespoon water
Directions
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, cover and refrigerate until completely cool; about 30 minutes. At this point the dough can be left in the refrigerator for up to eight hours, in fact, the longer you leave it, the more workable it becomes.
Lightly grease two 9x5 inch loaf pans. Turn the dough out onto a lightly floured surface. Divide dough into two equal pieces, form into loaves and place into two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 60 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven about 30 minutes, or until golden brown. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to completely cool.
1 tablespoon active dry yeast
1/3 cup warm water (110 degrees F)
3 1/2 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
4 eggs
1 cup butter, softened
1 egg yolk
1 tablespoon water
Directions
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, cover and refrigerate until completely cool; about 30 minutes. At this point the dough can be left in the refrigerator for up to eight hours, in fact, the longer you leave it, the more workable it becomes.
Lightly grease two 9x5 inch loaf pans. Turn the dough out onto a lightly floured surface. Divide dough into two equal pieces, form into loaves and place into two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 60 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven about 30 minutes, or until golden brown. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to completely cool.
Recipe Baked Macaroni and Cheese with Tomato
Ingredients
1 pound macaroni
1 (10.75 ounce) can condensed tomato soup
1 1/4 cups milk
3 cups shredded Cheddar cheese
8 tablespoons butter, divided
1/4 cup dry bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Pour in pasta and cook for 8 to 10 minutes or until al dente; drain.
In large bowl, combine macaroni, soup, milk, cheese and 6 tablespoons butter. Pour into 9x13 baking dish. Top with bread crumbs and dot with remaining butter. Bake for 45 minutes or until golden brown and bubbly.
1 pound macaroni
1 (10.75 ounce) can condensed tomato soup
1 1/4 cups milk
3 cups shredded Cheddar cheese
8 tablespoons butter, divided
1/4 cup dry bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Pour in pasta and cook for 8 to 10 minutes or until al dente; drain.
In large bowl, combine macaroni, soup, milk, cheese and 6 tablespoons butter. Pour into 9x13 baking dish. Top with bread crumbs and dot with remaining butter. Bake for 45 minutes or until golden brown and bubbly.
Recipe Brunch Egg Bake
Ingredients
3 cups shredded Cheddar cheese
3 cups shredded mozzarella cheese
1 (4.5 ounce) jar sliced mushrooms, drained
1/3 cup sliced green onions
1/2 cup chopped sweet red pepper
2 tablespoons butter or margarine
2 cups diced fully cooked ham
8 eggs
1 3/4 cups milk
1/2 cup all-purpose flour
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Combine cheeses; place 3 cups in an ungreased 13-in. x 9-in. x 2-in. baking dish and set aside. In a medium skillet, saute mushrooms, onions and red pepper in butter until tender; drain. Place over cheese; top with ham. Sprinkle with remaining cheese. In a bowl, beat eggs. Add milk, flour, parsley, basil, salt and pepper; mix well. Slowly pour over the cheese. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.
3 cups shredded Cheddar cheese
3 cups shredded mozzarella cheese
1 (4.5 ounce) jar sliced mushrooms, drained
1/3 cup sliced green onions
1/2 cup chopped sweet red pepper
2 tablespoons butter or margarine
2 cups diced fully cooked ham
8 eggs
1 3/4 cups milk
1/2 cup all-purpose flour
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Combine cheeses; place 3 cups in an ungreased 13-in. x 9-in. x 2-in. baking dish and set aside. In a medium skillet, saute mushrooms, onions and red pepper in butter until tender; drain. Place over cheese; top with ham. Sprinkle with remaining cheese. In a bowl, beat eggs. Add milk, flour, parsley, basil, salt and pepper; mix well. Slowly pour over the cheese. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.
Recipe Black Bean, Sausage, and Sweet Potato Soup
Ingredients
5 1/2 cups water
1 1/2 cups dry black beans
3 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground allspice
2 cups chicken broth
1 tablespoon tomato paste
1 tablespoon water
1/4 pound Italian sausage, cut into 1/2 inch pieces
1/2 teaspoon Worcestershire sauce
1 pound sweet potatoes
3 green onions
salt to taste
ground black pepper to taste
Directions
In a 4 quart saucepan, combine beans, garlic, bay leaf, allspice, broth and 5 1/2 cups water. Cook, partially covered, until beans are tender, about 50 minutes. Discard bay leaf.
In a blender puree 1 cup cooked beans with 1 cup cooking liquid, and return to pan.
In a small bowl, stir together tomato paste and 1 tablespoon water; stir into beans with sausage and Worcestershire sauce. Simmer soup, covered, for 15 minutes. Soup may be prepared up to this point 3 days ahead.
While soup is simmering, peel sweet potatoes and cut into 1/2 inch pieces. Steam until tender, about 10 minutes. Stir potatoes, 3 chopped scallions, and salt and pepper to taste into soup. Serve soup garnished with scallion greens.
5 1/2 cups water
1 1/2 cups dry black beans
3 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground allspice
2 cups chicken broth
1 tablespoon tomato paste
1 tablespoon water
1/4 pound Italian sausage, cut into 1/2 inch pieces
1/2 teaspoon Worcestershire sauce
1 pound sweet potatoes
3 green onions
salt to taste
ground black pepper to taste
Directions
In a 4 quart saucepan, combine beans, garlic, bay leaf, allspice, broth and 5 1/2 cups water. Cook, partially covered, until beans are tender, about 50 minutes. Discard bay leaf.
In a blender puree 1 cup cooked beans with 1 cup cooking liquid, and return to pan.
In a small bowl, stir together tomato paste and 1 tablespoon water; stir into beans with sausage and Worcestershire sauce. Simmer soup, covered, for 15 minutes. Soup may be prepared up to this point 3 days ahead.
While soup is simmering, peel sweet potatoes and cut into 1/2 inch pieces. Steam until tender, about 10 minutes. Stir potatoes, 3 chopped scallions, and salt and pepper to taste into soup. Serve soup garnished with scallion greens.
Recipe Blueberry Breakfast Cake
Ingredients
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 egg, lightly beaten
1/2 cup milk
1/4 cup butter or margarine, softened
1 teaspoon grated lemon peel
2 cups fresh or frozen blueberries
TOPPING:
1/3 cup sugar
1/4 cup all-purpose flour
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
3 tablespoons cold butter or margarine
Directions
In a mixing bowl, combine flour, sugar and baking powder. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. Fold in the blueberries. Spread in a greased 9-in. square baking pan. For topping, combine sugar, flour, walnuts and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until cake tests done.
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 egg, lightly beaten
1/2 cup milk
1/4 cup butter or margarine, softened
1 teaspoon grated lemon peel
2 cups fresh or frozen blueberries
TOPPING:
1/3 cup sugar
1/4 cup all-purpose flour
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
3 tablespoons cold butter or margarine
Directions
In a mixing bowl, combine flour, sugar and baking powder. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. Fold in the blueberries. Spread in a greased 9-in. square baking pan. For topping, combine sugar, flour, walnuts and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until cake tests done.
Recipe Better Than Sex Cake I
Ingredients
1 (18.25 ounce) package German chocolate cake mix
1 (14 ounce) can sweetened condensed milk
2 cups hot fudge topping
1 (12 ounce) container frozen whipped topping, thawed
4 (1.4 ounce) bars chocolate covered English toffee
Directions
Bake German chocolate cake mix according to package directions.
While cake is still very warm poke holes in top of cake with the end of a wooden spoon, poor sweetened condensed milk over top. Let cake cool. Pour hot fudge topping over top of cake and let set. Spread on whipped topping and garnish with crushed Heath ™ Bars (toffee crumbles).
1 (18.25 ounce) package German chocolate cake mix
1 (14 ounce) can sweetened condensed milk
2 cups hot fudge topping
1 (12 ounce) container frozen whipped topping, thawed
4 (1.4 ounce) bars chocolate covered English toffee
Directions
Bake German chocolate cake mix according to package directions.
While cake is still very warm poke holes in top of cake with the end of a wooden spoon, poor sweetened condensed milk over top. Let cake cool. Pour hot fudge topping over top of cake and let set. Spread on whipped topping and garnish with crushed Heath ™ Bars (toffee crumbles).
Recipe Basil Sugar Snap Peas
Ingredients
1 pound fresh sugar snap peas
2 tablespoons water
1 (2 ounce) jar sliced pimentos, drained
2 tablespoons butter, melted
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
In a large microwave-safe bowl, combine the peas and water. Cover and cook on high for 3-5 minutes or until crisp-tender; drain. Stir in the remaining ingredients.
1 pound fresh sugar snap peas
2 tablespoons water
1 (2 ounce) jar sliced pimentos, drained
2 tablespoons butter, melted
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
In a large microwave-safe bowl, combine the peas and water. Cover and cook on high for 3-5 minutes or until crisp-tender; drain. Stir in the remaining ingredients.
Recipe Black Bean, Corn and Turkey Chili
Ingredients
1 tablespoon vegetable oil
1 pound ground turkey
1 large onion, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 cup Pace® Chunky Salsa
1 tablespoon sugar
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
Directions
Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until turkey is well browned, stirring frequently to break up meat.
Stir the broth, salsa, sugar, beans and corn into the saucepan. Heat to a boil. Reduce the heat to low.
Cover and cook for 30 minutes. Stir the chili occasionally while cooking.
1 tablespoon vegetable oil
1 pound ground turkey
1 large onion, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 cup Pace® Chunky Salsa
1 tablespoon sugar
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
Directions
Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until turkey is well browned, stirring frequently to break up meat.
Stir the broth, salsa, sugar, beans and corn into the saucepan. Heat to a boil. Reduce the heat to low.
Cover and cook for 30 minutes. Stir the chili occasionally while cooking.
Recipe Asian Fire Meat
Ingredients
1/2 cup soy sauce
1 tablespoon sesame oil
2 tablespoons brown sugar
3 cloves garlic, crushed
1 large red onion, chopped
ground black pepper to taste
1 teaspoon red pepper flakes
2 tablespoons sesame seeds
2 leeks, chopped
1 small carrot, chopped
1 pound beef round steak, sliced paper thin
Directions
In a large bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, and red onion. Stir in the black pepper, red pepper flakes, sesame seeds, leeks and carrot. Mix in the meat by hand to ensure even coating. Cover and let marinate for at least 2 hours or overnight.
Brush the bottom half of a wok with cooking oil, and heat over medium-high heat. Put in all of the meat and marinade at once, and cook stirring constantly. The meat will be cooked after just a few minutes. Remove from heat and serve with rice or noodles. For Korean style fire meat, roll the meat mixture up in a leaf of red lettuce.
1/2 cup soy sauce
1 tablespoon sesame oil
2 tablespoons brown sugar
3 cloves garlic, crushed
1 large red onion, chopped
ground black pepper to taste
1 teaspoon red pepper flakes
2 tablespoons sesame seeds
2 leeks, chopped
1 small carrot, chopped
1 pound beef round steak, sliced paper thin
Directions
In a large bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, and red onion. Stir in the black pepper, red pepper flakes, sesame seeds, leeks and carrot. Mix in the meat by hand to ensure even coating. Cover and let marinate for at least 2 hours or overnight.
Brush the bottom half of a wok with cooking oil, and heat over medium-high heat. Put in all of the meat and marinade at once, and cook stirring constantly. The meat will be cooked after just a few minutes. Remove from heat and serve with rice or noodles. For Korean style fire meat, roll the meat mixture up in a leaf of red lettuce.
Recipe 4-H Corn Special
Ingredients
1 pound ground beef
1 small onion, finely chopped
1 1/2 cups cooked rice
2 cups seeded, chopped fresh tomatoes
2 cups fresh, frozen or canned sweet corn
salt and pepper to taste
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 cup crushed saltine crackers
1/4 cup butter or margarine, melted
Directions
In a large skillet, brown beef and onion; drain. Stir in rice, tomatoes, corn, salt, pepper, Worcestershire sauce and hot pepper sauce. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Combine cracker crumbs and butter; sprinkle on top. Bake at 350 degrees F for 30 minutes.
1 pound ground beef
1 small onion, finely chopped
1 1/2 cups cooked rice
2 cups seeded, chopped fresh tomatoes
2 cups fresh, frozen or canned sweet corn
salt and pepper to taste
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 cup crushed saltine crackers
1/4 cup butter or margarine, melted
Directions
In a large skillet, brown beef and onion; drain. Stir in rice, tomatoes, corn, salt, pepper, Worcestershire sauce and hot pepper sauce. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Combine cracker crumbs and butter; sprinkle on top. Bake at 350 degrees F for 30 minutes.
Recipe Baked Corn Casserole
Ingredients
1/4 cup butter
2 (3 ounce) packages cream cheese
1 (11.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1 (4 ounce) can chopped green chile peppers
1/2 cup chopped onion
1 (6 ounce) can French-fried onions
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium size bowl, cream together butter and cream cheese. Mix in whole kernel corn, cream-style corn, chiles, chopped onions, and 1/2 can of the French-fried onions. Pour mixture into a 1 quart casserole dish.
Bake in a 350 degrees F (175 degrees C) oven for 15 minutes. Remove from oven and sprinkle the remaining French-fried onions over the top of the casserole. Return to the oven and bake an additional 15 minutes.
1/4 cup butter
2 (3 ounce) packages cream cheese
1 (11.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1 (4 ounce) can chopped green chile peppers
1/2 cup chopped onion
1 (6 ounce) can French-fried onions
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium size bowl, cream together butter and cream cheese. Mix in whole kernel corn, cream-style corn, chiles, chopped onions, and 1/2 can of the French-fried onions. Pour mixture into a 1 quart casserole dish.
Bake in a 350 degrees F (175 degrees C) oven for 15 minutes. Remove from oven and sprinkle the remaining French-fried onions over the top of the casserole. Return to the oven and bake an additional 15 minutes.
Recipe Asiago Toasted Cheese Puffs
Ingredients
1 cup grated Asiago cheese
1 teaspoon pressed garlic
1/3 cup mayonnaise
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 pinch salt
1 pinch ground black pepper
1 French baguette, thinly sliced
Directions
Preheat the broiler.
In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.
On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for 3 minutes, or until the cheese is melted and lightly browned. Serve immediately.
1 cup grated Asiago cheese
1 teaspoon pressed garlic
1/3 cup mayonnaise
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 pinch salt
1 pinch ground black pepper
1 French baguette, thinly sliced
Directions
Preheat the broiler.
In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.
On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for 3 minutes, or until the cheese is melted and lightly browned. Serve immediately.
Recipe Bouillabaisse
Ingredients
3/4 cup olive oil
2 onions, thinly sliced
2 leeks, sliced
3 tomatoes - peeled, seeded and chopped
4 cloves garlic, minced
1 sprig fennel leaf
1 sprig fresh thyme
1 bay leaf
1 teaspoon orange zest
3/4 pound mussels, cleaned and debearded
9 cups boiling water
salt and pepper to taste
5 pounds sea bass
1 pinch saffron threads
3/4 pound fresh shrimp, peeled and deveined
Directions
Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.
3/4 cup olive oil
2 onions, thinly sliced
2 leeks, sliced
3 tomatoes - peeled, seeded and chopped
4 cloves garlic, minced
1 sprig fennel leaf
1 sprig fresh thyme
1 bay leaf
1 teaspoon orange zest
3/4 pound mussels, cleaned and debearded
9 cups boiling water
salt and pepper to taste
5 pounds sea bass
1 pinch saffron threads
3/4 pound fresh shrimp, peeled and deveined
Directions
Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.
Recipe Baked Mashed Potatoes
Ingredients
5 pounds Yukon Gold potatoes, peeled and cubed
1/2 cup butter
1/4 cup milk
1 (8 ounce) package cream cheese, softened
1 onion, grated
1 egg
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.
In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.
Bake 1 hour in the preheated oven, or until puffy and lightly browned.
5 pounds Yukon Gold potatoes, peeled and cubed
1/2 cup butter
1/4 cup milk
1 (8 ounce) package cream cheese, softened
1 onion, grated
1 egg
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.
In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.
Bake 1 hour in the preheated oven, or until puffy and lightly browned.
Recipe Blue Cheese Waldorf Salad
Ingredients
1/4 cup fat-free mayonnaise
1/4 cup 1% buttermilk
2 teaspoons sugar
1 1/2 teaspoons cider vinegar
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1/4 cup crumbled blue cheese
2 tablespoons grated onion
3 medium apples, chopped
3 celery ribs, chopped
1/2 cup raisins
1/4 cup chopped walnuts, toasted
Directions
In a small bowl, whisk the mayonnaise, buttermilk, sugar, vinegar, salt, cayenne and pepper. Stir in blue cheese and onion. In a large bowl, combine the apples, celery and raisins. Drizzle with dressing; toss to coat. Sprinkle with walnuts.
1/4 cup fat-free mayonnaise
1/4 cup 1% buttermilk
2 teaspoons sugar
1 1/2 teaspoons cider vinegar
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1/4 cup crumbled blue cheese
2 tablespoons grated onion
3 medium apples, chopped
3 celery ribs, chopped
1/2 cup raisins
1/4 cup chopped walnuts, toasted
Directions
In a small bowl, whisk the mayonnaise, buttermilk, sugar, vinegar, salt, cayenne and pepper. Stir in blue cheese and onion. In a large bowl, combine the apples, celery and raisins. Drizzle with dressing; toss to coat. Sprinkle with walnuts.
11/29/2014
Recipe Beer Battered Onion Rings
Ingredients
2 cups all-purpose flour
1 egg, beaten
2 teaspoons dried parsley
2 teaspoons garlic powder
2 teaspoons dried oregano
salt and pepper to taste
1 cup beer
3 large onions, sliced into rings
1 cup oil for frying
Directions
In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt and pepper. Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter.
In a heavy frying pan heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. When oil is hot, dip onions in batter and fry, turning once to brown evenly on both sides. Drain on paper towels.
2 cups all-purpose flour
1 egg, beaten
2 teaspoons dried parsley
2 teaspoons garlic powder
2 teaspoons dried oregano
salt and pepper to taste
1 cup beer
3 large onions, sliced into rings
1 cup oil for frying
Directions
In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt and pepper. Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter.
In a heavy frying pan heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. When oil is hot, dip onions in batter and fry, turning once to brown evenly on both sides. Drain on paper towels.
Recipe Artichoke and Mussel Bisque
Ingredients
3 whole artichokes
1 bulb fennel, trimmed and diced
1 onion, chopped
1/2 cup heavy cream
2 quarts water to cover
salt and pepper to taste
2 cloves garlic, minced
1 tablespoon margarine
1 pound mussels - cleaned and debearded
1/2 cup dry white wine
1 lemon, juiced
3 tablespoons chopped fresh parsley
Directions
Remove the hearts and stems from the artichokes and discard the leaves. Chop the hearts and stems and place them in a large pot over low heat with the fennel and onion. Add the cream, just enough water to cover all, and salt and pepper to taste. Let this simmer for 15 to 20 minutes, or until tender.
Meanwhile, rinse and de-beard the mussels. In a separate large saucepan over medium low heat, sweat the garlic in the butter or margarine for 30 seconds. Add the cleaned mussels and the wine, cover and let simmer for 5 minutes. Remove the mussels and reserve the liquid. (Note: Be careful not to brown the garlic.)
Transfer the vegetable mixture to a blender and puree until smooth. Add the lemon juice, reserved mussel liquid and season with salt and pepper to taste. Strain this mixture through a fine mesh strainer and top each serving with some mussels. Garnish with chopped fresh parsley.
3 whole artichokes
1 bulb fennel, trimmed and diced
1 onion, chopped
1/2 cup heavy cream
2 quarts water to cover
salt and pepper to taste
2 cloves garlic, minced
1 tablespoon margarine
1 pound mussels - cleaned and debearded
1/2 cup dry white wine
1 lemon, juiced
3 tablespoons chopped fresh parsley
Directions
Remove the hearts and stems from the artichokes and discard the leaves. Chop the hearts and stems and place them in a large pot over low heat with the fennel and onion. Add the cream, just enough water to cover all, and salt and pepper to taste. Let this simmer for 15 to 20 minutes, or until tender.
Meanwhile, rinse and de-beard the mussels. In a separate large saucepan over medium low heat, sweat the garlic in the butter or margarine for 30 seconds. Add the cleaned mussels and the wine, cover and let simmer for 5 minutes. Remove the mussels and reserve the liquid. (Note: Be careful not to brown the garlic.)
Transfer the vegetable mixture to a blender and puree until smooth. Add the lemon juice, reserved mussel liquid and season with salt and pepper to taste. Strain this mixture through a fine mesh strainer and top each serving with some mussels. Garnish with chopped fresh parsley.
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 Bloody Mary Bites
Ingredients
1 pint cherry tomatoes
2 tablespoons hot pepper sauce (e.g. Tabasco™)
1 cup pepper flavored vodka
2 tablespoons lemon pepper
2 tablespoons celery salt
Directions
Remove the stems from the tomatoes, and place them in a shallow bowl. Pour vodka over them so that they are covered. Stir in the hot pepper sauce. Cover, and refrigerate overnight.
To serve, mix together the lemon pepper and celery salt in a small dish. Serve tomatoes floating in vodka. Provide toothpicks so that your guests may pick up the tomatoes and dip them in the seasoning before eating.
1 pint cherry tomatoes
2 tablespoons hot pepper sauce (e.g. Tabasco™)
1 cup pepper flavored vodka
2 tablespoons lemon pepper
2 tablespoons celery salt
Directions
Remove the stems from the tomatoes, and place them in a shallow bowl. Pour vodka over them so that they are covered. Stir in the hot pepper sauce. Cover, and refrigerate overnight.
To serve, mix together the lemon pepper and celery salt in a small dish. Serve tomatoes floating in vodka. Provide toothpicks so that your guests may pick up the tomatoes and dip them in the seasoning before eating.
Recipe Brunch Tidbits Bread
Ingredients
1 1/2 cups shredded Cheddar cheese
3/4 cup chopped green olives
3/4 cup chopped ripe olives
1/2 cup creamy salad dressing or mayonnaise
1/4 cup sliced green onions
1/4 teaspoon pepper
4 English muffins, split
Directions
In a bowl, combine cheese, olives, salad dressing, onions and pepper. Spread on English muffins; cut into fourths. Place on an ungreased baking sheet and bake at 350 degrees F for 8-10 minutes or until bubbly. Or freeze and bake frozen at 350 degrees F for 18-20 minutes.
1 1/2 cups shredded Cheddar cheese
3/4 cup chopped green olives
3/4 cup chopped ripe olives
1/2 cup creamy salad dressing or mayonnaise
1/4 cup sliced green onions
1/4 teaspoon pepper
4 English muffins, split
Directions
In a bowl, combine cheese, olives, salad dressing, onions and pepper. Spread on English muffins; cut into fourths. Place on an ungreased baking sheet and bake at 350 degrees F for 8-10 minutes or until bubbly. Or freeze and bake frozen at 350 degrees F for 18-20 minutes.
Recipe Au Gratin Beef Bake
Ingredients
1 pound ground beef
1 large onion, chopped
2 celery ribs, chopped
1/2 cup chopped green pepper
1 (5.5 ounce) package au gratin instant potato mix
1 (10.75 ounce) can condensed tomato soup, undiluted
1 teaspoon Worcestershire sauce
1 3/4 cups water
2/3 cup milk
Directions
In a large skillet, cook the beef, onion, celery and green pepper until met is no longer pink and vegetables are tender; drain. In a greased 2-1/2-qt. baking dish, combine beef mixture, potatoes with contents of sauce mix, soup and Worcestershire sauce. Stir in the water and milk. Bake, uncovered, at 400 degrees F for 45-50 minutes or until potatoes are tender.
1 pound ground beef
1 large onion, chopped
2 celery ribs, chopped
1/2 cup chopped green pepper
1 (5.5 ounce) package au gratin instant potato mix
1 (10.75 ounce) can condensed tomato soup, undiluted
1 teaspoon Worcestershire sauce
1 3/4 cups water
2/3 cup milk
Directions
In a large skillet, cook the beef, onion, celery and green pepper until met is no longer pink and vegetables are tender; drain. In a greased 2-1/2-qt. baking dish, combine beef mixture, potatoes with contents of sauce mix, soup and Worcestershire sauce. Stir in the water and milk. Bake, uncovered, at 400 degrees F for 45-50 minutes or until potatoes are tender.
Recipe Blue Cornmeal Pancakes
Ingredients
3/4 cup blue cornmeal
1 teaspoon salt
1 tablespoon white sugar
1 cup boiling water
1 beaten egg
1/2 cup milk
2 tablespoons butter, melted
3/4 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 cup pine nuts, toasted
Directions
In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.
Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.
Serve immediately with maple syrup of fruit preserves.
3/4 cup blue cornmeal
1 teaspoon salt
1 tablespoon white sugar
1 cup boiling water
1 beaten egg
1/2 cup milk
2 tablespoons butter, melted
3/4 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 cup pine nuts, toasted
Directions
In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.
Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.
Serve immediately with maple syrup of fruit preserves.
Recipe Beef Loaf Deluxe
Ingredients
2 tablespoons vegetable oil
4 baking potatoes, peeled, sliced 1/4 inch thick
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 onion, thinly sliced
1 egg
1 pound lean ground beef
1/4 cup minced fresh parsley
1 tablespoon Worcestershire sauce
2 cloves garlic, finely chopped
1/2 cup fine dry bread crumbs
2 zucchini, thinly sliced
1 (8 ounce) can tomato sauce
salt and pepper to taste
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 15x10 inch roasting pan. Place the potatoes, green and red peppers, and onions in the pan and toss with the 2 tablespoons of vegetable oil. Bake in a preheated oven, uncovered, for 20 minutes.
Meanwhile, in a mixing bowl, combine egg, ground beef, parsley, Worcestershire sauce, garlic and bread crumbs. Mix thoroughly. Shape into a loaf about 8x4x4 inches.
When vegetables have cooked for 20 minutes, reduce heat to 350 degrees F (175 degrees C). Take roasting pan out of oven and stir in zucchini. Push the vegetables to the sides of the pan. Place the meat loaf in the center of the pan and pour the tomato sauce over the loaf and vegetables. Season with salt and pepper to taste.
Bake in a preheated oven, uncovered, for 30 minutes or until done.
2 tablespoons vegetable oil
4 baking potatoes, peeled, sliced 1/4 inch thick
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 onion, thinly sliced
1 egg
1 pound lean ground beef
1/4 cup minced fresh parsley
1 tablespoon Worcestershire sauce
2 cloves garlic, finely chopped
1/2 cup fine dry bread crumbs
2 zucchini, thinly sliced
1 (8 ounce) can tomato sauce
salt and pepper to taste
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 15x10 inch roasting pan. Place the potatoes, green and red peppers, and onions in the pan and toss with the 2 tablespoons of vegetable oil. Bake in a preheated oven, uncovered, for 20 minutes.
Meanwhile, in a mixing bowl, combine egg, ground beef, parsley, Worcestershire sauce, garlic and bread crumbs. Mix thoroughly. Shape into a loaf about 8x4x4 inches.
When vegetables have cooked for 20 minutes, reduce heat to 350 degrees F (175 degrees C). Take roasting pan out of oven and stir in zucchini. Push the vegetables to the sides of the pan. Place the meat loaf in the center of the pan and pour the tomato sauce over the loaf and vegetables. Season with salt and pepper to taste.
Bake in a preheated oven, uncovered, for 30 minutes or until done.
Recipe Best Ever Meatloaf II
Ingredients
1 tablespoon butter
1 onion, chopped
1 small green bell pepper, chopped
3 cloves garlic, minced
1 pound lean ground beef
15 saltine crackers, crushed
8 ounces shredded Cheddar cheese
1 (1.25 ounce) package taco seasoning mix
Directions
In a medium skillet, melt butter over medium heat. Add garlic, onion, and green pepper and saute until onions are soft.
Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, place ground beef, crushed crackers, Cheddar cheese, taco seasoning, and sauteed onion and green pepper. Mix thoroughly.
Press beef mixture into a 9x5 inch loaf pan. Bake in a preheated oven for 45 to 55 minutes or until done. Check with a meat thermometer for doneness. Internal temperature should read 165 degrees F (74 degrees C).
1 tablespoon butter
1 onion, chopped
1 small green bell pepper, chopped
3 cloves garlic, minced
1 pound lean ground beef
15 saltine crackers, crushed
8 ounces shredded Cheddar cheese
1 (1.25 ounce) package taco seasoning mix
Directions
In a medium skillet, melt butter over medium heat. Add garlic, onion, and green pepper and saute until onions are soft.
Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, place ground beef, crushed crackers, Cheddar cheese, taco seasoning, and sauteed onion and green pepper. Mix thoroughly.
Press beef mixture into a 9x5 inch loaf pan. Bake in a preheated oven for 45 to 55 minutes or until done. Check with a meat thermometer for doneness. Internal temperature should read 165 degrees F (74 degrees C).
Recipe Avocado and Fruit Salad
Ingredients
2 avocados - peeled, pitted and diced
1 fresh peach - peeled, pitted and diced
1/2 cup diced sweet onion
2 tablespoons fresh lime juice
salt and ground black pepper to taste
Directions
Mix together the avocado, peach, and onion in a bowl. Pour the lime juice over the mixture and season with salt and pepper. Toss the mixture until evenly coated.
2 avocados - peeled, pitted and diced
1 fresh peach - peeled, pitted and diced
1/2 cup diced sweet onion
2 tablespoons fresh lime juice
salt and ground black pepper to taste
Directions
Mix together the avocado, peach, and onion in a bowl. Pour the lime juice over the mixture and season with salt and pepper. Toss the mixture until evenly coated.
Recipe Blue Cheese and Onion
Ingredients
8 ounces blue cheese, crumbled
1 red onion, halved and thinly sliced
1/3 cup olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 cloves garlic, chopped
1/2 teaspoon mustard powder
1/4 teaspoon black pepper
1 (1 pound) loaf cocktail rye bread
Directions
In a glass dish or serving bowl, layer the blue cheese and onion. Mix together the olive oil, lemon juice, vinegar, garlic, mustard powder and pepper. Pour over the blue cheese and onions, and let stand for 1 hour at room temperature to marinate. Serve on cocktail rye slices.
8 ounces blue cheese, crumbled
1 red onion, halved and thinly sliced
1/3 cup olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 cloves garlic, chopped
1/2 teaspoon mustard powder
1/4 teaspoon black pepper
1 (1 pound) loaf cocktail rye bread
Directions
In a glass dish or serving bowl, layer the blue cheese and onion. Mix together the olive oil, lemon juice, vinegar, garlic, mustard powder and pepper. Pour over the blue cheese and onions, and let stand for 1 hour at room temperature to marinate. Serve on cocktail rye slices.
Recipe Beer, Orzo and Chicken
Ingredients
1/2 cup orzo pasta
1 (12 fluid ounce) can or bottle beer
2 teaspoons canola oil
1 pound boneless chicken thighs
1/2 onion, minced
3 cloves garlic, crushed
1 cup low-sodium chicken broth
1 cup tomato sauce
1/2 cup pimentos, drained
1 tablespoon ground turmeric
1/2 cup frozen petite peas
salt and pepper to taste
Directions
Place the orzo in a small bowl. Pour enough beer into the bowl to cover the orzo; set the remaining beer aside.
Heat the oil in a large, non-stick skillet over medium-high heat. Brown the chicken on both sides, about 4 minutes per side. Drain the fat from the skillet and lower heat to medium. Add onion and garlic; cook and stir until the onions are translucent.
Pour in the orzo mixture, the rest of the beer, chicken broth, tomato sauce, pimentos, and turmeric; cover and simmer for 10 minutes. Stir in the peas; simmer another 5 minutes. Season with salt and pepper.
1/2 cup orzo pasta
1 (12 fluid ounce) can or bottle beer
2 teaspoons canola oil
1 pound boneless chicken thighs
1/2 onion, minced
3 cloves garlic, crushed
1 cup low-sodium chicken broth
1 cup tomato sauce
1/2 cup pimentos, drained
1 tablespoon ground turmeric
1/2 cup frozen petite peas
salt and pepper to taste
Directions
Place the orzo in a small bowl. Pour enough beer into the bowl to cover the orzo; set the remaining beer aside.
Heat the oil in a large, non-stick skillet over medium-high heat. Brown the chicken on both sides, about 4 minutes per side. Drain the fat from the skillet and lower heat to medium. Add onion and garlic; cook and stir until the onions are translucent.
Pour in the orzo mixture, the rest of the beer, chicken broth, tomato sauce, pimentos, and turmeric; cover and simmer for 10 minutes. Stir in the peas; simmer another 5 minutes. Season with salt and pepper.
Recipe Authentic German Bread (Bauernbrot)
Ingredients
1 1/2 ounces compressed fresh yeast
1 quart warm water
2 tablespoons white sugar
4 cups all-purpose flour
8 cups white rye flour
4 cups all-purpose flour
2 tablespoons salt
1 teaspoon white sugar
2 cups warm water
Directions
First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
In a large bowl, stir together the rye flour, 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.
1 1/2 ounces compressed fresh yeast
1 quart warm water
2 tablespoons white sugar
4 cups all-purpose flour
8 cups white rye flour
4 cups all-purpose flour
2 tablespoons salt
1 teaspoon white sugar
2 cups warm water
Directions
First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
In a large bowl, stir together the rye flour, 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.
Recipe Best Marinara
Ingredients
2 tablespoons vegetable oil
1 cup chopped onion
2 cloves garlic, minced
2 stalks celery, chopped
1 1/2 (28 ounce) cans crushed tomatoes
1 (6 ounce) can tomato paste
2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
Directions
Heat oil in large skillet over medium heat. Stir in onion, garlic and celery and cook until soft. Pour in tomatoes and tomato paste, stir, reduce heat and simmer 5 minutes. Stir in parsley, basil, oregano, salt and pepper; simmer 15 minutes, uncovered. Serve.
2 tablespoons vegetable oil
1 cup chopped onion
2 cloves garlic, minced
2 stalks celery, chopped
1 1/2 (28 ounce) cans crushed tomatoes
1 (6 ounce) can tomato paste
2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
Directions
Heat oil in large skillet over medium heat. Stir in onion, garlic and celery and cook until soft. Pour in tomatoes and tomato paste, stir, reduce heat and simmer 5 minutes. Stir in parsley, basil, oregano, salt and pepper; simmer 15 minutes, uncovered. Serve.
Recipe Best of Everything Veggie Burgers
Ingredients
1/2 cup uncooked brown rice
1 cup water
2 (16 ounce) cans black beans, rinsed and drained
1 green bell pepper, halved and seeded
1 onion, quartered
1/2 cup sliced mushrooms
6 cloves garlic, peeled
3/4 cup shredded mozzarella cheese
2 eggs
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic salt
1 teaspoon hot sauce
1/2 cup dry bread crumbs, or as needed
Directions
Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.
Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.
Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.
1/2 cup uncooked brown rice
1 cup water
2 (16 ounce) cans black beans, rinsed and drained
1 green bell pepper, halved and seeded
1 onion, quartered
1/2 cup sliced mushrooms
6 cloves garlic, peeled
3/4 cup shredded mozzarella cheese
2 eggs
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic salt
1 teaspoon hot sauce
1/2 cup dry bread crumbs, or as needed
Directions
Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.
Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.
Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.
Recipe Banana Flavored Jam
Ingredients
4 cups mashed ripe bananas
1/3 cup fresh lemon juice
2 tablespoons brown sugar
1/4 teaspoon ground nutmeg
Directions
Combine all ingredients in a blender and puree until smooth. Heat to a boiling in a saucepan and simmer slowly, till mixture is thickened. Serve warm over pancakes or cool and serve as a jam.
4 cups mashed ripe bananas
1/3 cup fresh lemon juice
2 tablespoons brown sugar
1/4 teaspoon ground nutmeg
Directions
Combine all ingredients in a blender and puree until smooth. Heat to a boiling in a saucepan and simmer slowly, till mixture is thickened. Serve warm over pancakes or cool and serve as a jam.
Recipe Black Bean Soup with Rice and Sherry
Ingredients
1 cup dry black beans
1 quart beef broth
1 quart chicken broth
1/2 pound smoked ham hock
1 large onion, sliced
1 carrot, sliced
4 sprigs fresh parsley
2 cloves garlic
1 teaspoon ground thyme
salt and pepper to taste
1 1/2 cups uncooked white rice
1/2 cup dry sherry
1 small red onion, diced
Directions
Place beans in a large bowl and cover with several inches of water. Let soak 8 hours or overnight.
Drain and rinse beans and place in a large pot over medium heat with beef broth, chicken broth, ham hock, onion, carrot, parsley, garlic and thyme. Bring to a boil, then reduce heat, cover and simmer 6 to 8 hours.
Strain soup into a large saucepan, reserving bean mixture. Remove ham hock and discard. Puree bean mixture in a blender or food processor until smooth. Stir into reserved broth. Cook over low heat 2 hours. Season with salt and pepper.
In the last 20 minutes of cooking, bring 2 1/2 cups of water to a boil in a medium saucepan. Stir in rice. Reduce heat, cover and cook 20 minutes.
Ladle soup into six bowls. Top with cooked rice, a spoonful of sherry and a sprinkling of red onion.
1 cup dry black beans
1 quart beef broth
1 quart chicken broth
1/2 pound smoked ham hock
1 large onion, sliced
1 carrot, sliced
4 sprigs fresh parsley
2 cloves garlic
1 teaspoon ground thyme
salt and pepper to taste
1 1/2 cups uncooked white rice
1/2 cup dry sherry
1 small red onion, diced
Directions
Place beans in a large bowl and cover with several inches of water. Let soak 8 hours or overnight.
Drain and rinse beans and place in a large pot over medium heat with beef broth, chicken broth, ham hock, onion, carrot, parsley, garlic and thyme. Bring to a boil, then reduce heat, cover and simmer 6 to 8 hours.
Strain soup into a large saucepan, reserving bean mixture. Remove ham hock and discard. Puree bean mixture in a blender or food processor until smooth. Stir into reserved broth. Cook over low heat 2 hours. Season with salt and pepper.
In the last 20 minutes of cooking, bring 2 1/2 cups of water to a boil in a medium saucepan. Stir in rice. Reduce heat, cover and cook 20 minutes.
Ladle soup into six bowls. Top with cooked rice, a spoonful of sherry and a sprinkling of red onion.
Recipe Beef Potato House Pie Casserole
Ingredients
6 large potatoes, peeled and chopped
1/2 cup milk
2 tablespoons butter
2 pounds ground beef
1 onion, chopped
1 green bell pepper, chopped
salt and pepper to taste
1 (8 ounce) package processed American cheese, sliced
Directions
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, then mash with milk and butter until smooth.
In a large, deep skillet over medium high heat, combine ground beef, onion and green pepper. Cook until beef is evenly brown. Drain excess fat. Season with salt and pepper.
In a deep casserole dish, spoon a layer of beef mixture. Spread a layer of mashed potato over the beef. Continue alternating layers until the dish is full. Top with cheese.
Bake in preheated oven for 20 minutes.
6 large potatoes, peeled and chopped
1/2 cup milk
2 tablespoons butter
2 pounds ground beef
1 onion, chopped
1 green bell pepper, chopped
salt and pepper to taste
1 (8 ounce) package processed American cheese, sliced
Directions
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, then mash with milk and butter until smooth.
In a large, deep skillet over medium high heat, combine ground beef, onion and green pepper. Cook until beef is evenly brown. Drain excess fat. Season with salt and pepper.
In a deep casserole dish, spoon a layer of beef mixture. Spread a layer of mashed potato over the beef. Continue alternating layers until the dish is full. Top with cheese.
Bake in preheated oven for 20 minutes.
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 Banana-Nut Corn Bread
Ingredients
2 (8.5 ounce) packages corn bread/muffin mix
1 cup mashed ripe bananas
1 cup chopped walnuts
1 cup milk
Directions
In a bowl, combine all ingredients just until blended. Spoon into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2 (8.5 ounce) packages corn bread/muffin mix
1 cup mashed ripe bananas
1 cup chopped walnuts
1 cup milk
Directions
In a bowl, combine all ingredients just until blended. Spoon into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Recipe A Potato Salad Sandwich
Ingredients
1 hamburger bun
1 1/2 tablespoons mayonnaise
2 leaves of lettuce
2 slices tomato
1/3 cup prepared potato salad
Directions
Open bun and spread each side with mayonnaise. Place lettuce leaves and tomato slices on bottom half of bun. Scoop potato salad onto tomato, and gently spread toward edges of bun. Cover with top of bun.
1 hamburger bun
1 1/2 tablespoons mayonnaise
2 leaves of lettuce
2 slices tomato
1/3 cup prepared potato salad
Directions
Open bun and spread each side with mayonnaise. Place lettuce leaves and tomato slices on bottom half of bun. Scoop potato salad onto tomato, and gently spread toward edges of bun. Cover with top of bun.
Recipe Banana Split Ice Cream Pie
Ingredients
1 (9 inch) prepared chocolate cookie crumb crust
2 bananas, sliced
1 quart strawberry ice cream, softened
1 (20 ounce) can crushed pineapple, drained
1 cup heavy whipping cream
1/4 cup chopped walnuts
1/4 cup maraschino cherries (optional)
Directions
Mix cookie crumbs with 1/4 cup melted butter or margarine. Press into a 9-inch pie plate.
Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.
Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.
1 (9 inch) prepared chocolate cookie crumb crust
2 bananas, sliced
1 quart strawberry ice cream, softened
1 (20 ounce) can crushed pineapple, drained
1 cup heavy whipping cream
1/4 cup chopped walnuts
1/4 cup maraschino cherries (optional)
Directions
Mix cookie crumbs with 1/4 cup melted butter or margarine. Press into a 9-inch pie plate.
Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.
Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.
Recipe Baked Onion Dip
Ingredients
1 cup mayonnaise
1 cup chopped sweet onion
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic salt
1 cup shredded Swiss cheese
Minced fresh parsley
Assorted crackers
Directions
In a bowl, combine mayonnaise, onion, Parmesan cheese and garlic salt; stir in Swiss cheese. Spoon into a 1-qt. baking dish. Bake, uncovered, at 325 degrees F for 40 minutes. Sprinkle with parsley if desired. Serve with crackers.
1 cup mayonnaise
1 cup chopped sweet onion
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic salt
1 cup shredded Swiss cheese
Minced fresh parsley
Assorted crackers
Directions
In a bowl, combine mayonnaise, onion, Parmesan cheese and garlic salt; stir in Swiss cheese. Spoon into a 1-qt. baking dish. Bake, uncovered, at 325 degrees F for 40 minutes. Sprinkle with parsley if desired. Serve with crackers.
Recipe 10 Pound Cheesecake
Ingredients
2 1/2 cups graham cracker crumbs
1/2 cup white sugar
1/2 cup melted butter
3 (8 ounce) packages cream cheese, softened
2 (14 ounce) cans sweetened condensed milk
1/2 cup lemon juice
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
2 (21 ounce) cans cherry pie filling
Directions
Stir together graham cracker crumbs, sugar, and melted butter. Press into a 9x13 inch baking dish.
Use an electric mixer to beat the cream cheese until smooth. Beat in the sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping. Pour filling into crust and smooth the top.
Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours.
2 1/2 cups graham cracker crumbs
1/2 cup white sugar
1/2 cup melted butter
3 (8 ounce) packages cream cheese, softened
2 (14 ounce) cans sweetened condensed milk
1/2 cup lemon juice
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
2 (21 ounce) cans cherry pie filling
Directions
Stir together graham cracker crumbs, sugar, and melted butter. Press into a 9x13 inch baking dish.
Use an electric mixer to beat the cream cheese until smooth. Beat in the sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping. Pour filling into crust and smooth the top.
Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours.
Recipe Baker's Clay
Ingredients
4 cups all-purpose flour
1 cup salt
1 1/2 cups water
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix the flour, salt and water. Knead dough until smooth. Roll out dough and cut into desired shapes. Bake at 350 degrees F (175 degrees C) for 1 hour. Once cool paint with colors, if desired.
4 cups all-purpose flour
1 cup salt
1 1/2 cups water
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix the flour, salt and water. Knead dough until smooth. Roll out dough and cut into desired shapes. Bake at 350 degrees F (175 degrees C) for 1 hour. Once cool paint with colors, if desired.
Recipe Apricot-Pineapple Dream
Ingredients
1 (6 ounce) package orange flavored gelatin mix
1 (20 ounce) can crushed pineapple with juice
1/2 cup white sugar
1 (8 ounce) package cream cheese, softened
2 cups frozen whipped topping, thawed
1 cup chopped pecans
1 (4 ounce) jar apricot baby food
Directions
Mix orange-flavored gelatin with pineapple in a small saucepan. Cook over low heat until gelatin is completely dissolved. Remove from heat and stir in sugar. Cool completely.
In a medium mixing bowl, using a mixer on medium speed, beat gelatin mixture, baby food, cream cheese and whipped topping. Blend well. Stir in nuts. Spoon into serving bowl, cover, and refrigerate at least four hours.
1 (6 ounce) package orange flavored gelatin mix
1 (20 ounce) can crushed pineapple with juice
1/2 cup white sugar
1 (8 ounce) package cream cheese, softened
2 cups frozen whipped topping, thawed
1 cup chopped pecans
1 (4 ounce) jar apricot baby food
Directions
Mix orange-flavored gelatin with pineapple in a small saucepan. Cook over low heat until gelatin is completely dissolved. Remove from heat and stir in sugar. Cool completely.
In a medium mixing bowl, using a mixer on medium speed, beat gelatin mixture, baby food, cream cheese and whipped topping. Blend well. Stir in nuts. Spoon into serving bowl, cover, and refrigerate at least four hours.
Recipe BREAKSTONE'S Chocolate Chunk-Cinnamon Coffee Cake
Ingredients
1 (12 ounce) package BAKER'S Semi-Sweet Chocolate Chunks
3/4 cup PLANTERS Pecan Pieces
2 cups sugar, divided
1 1/2 teaspoons ground cinnamon
2 2/3 cups flour
1 1/2 teaspoons baking soda
3/4 teaspoon CALUMET Baking Powder
1/2 teaspoon salt
3/4 cup butter or margarine, softened
3 eggs
1 teaspoon vanilla
1 1/2 cups BREAKSTONE'S Reduced Fat Sour Cream
Directions
Preheat oven to 350 degrees F. Mix chocolate, pecans, 2/3 cup of the sugar and the cinnamon; set aside. Mix flour, baking soda, baking powder and salt; set aside.
Beat butter and remaining 1-1/3 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Add flour mixture alternately with the sour cream, beating after each addition until well blended. Spoon half of the batter into greased 13x9-inch baking pan; top with half of the chocolate mixture. Repeat layers.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 32 squares to serve.
1 (12 ounce) package BAKER'S Semi-Sweet Chocolate Chunks
3/4 cup PLANTERS Pecan Pieces
2 cups sugar, divided
1 1/2 teaspoons ground cinnamon
2 2/3 cups flour
1 1/2 teaspoons baking soda
3/4 teaspoon CALUMET Baking Powder
1/2 teaspoon salt
3/4 cup butter or margarine, softened
3 eggs
1 teaspoon vanilla
1 1/2 cups BREAKSTONE'S Reduced Fat Sour Cream
Directions
Preheat oven to 350 degrees F. Mix chocolate, pecans, 2/3 cup of the sugar and the cinnamon; set aside. Mix flour, baking soda, baking powder and salt; set aside.
Beat butter and remaining 1-1/3 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Add flour mixture alternately with the sour cream, beating after each addition until well blended. Spoon half of the batter into greased 13x9-inch baking pan; top with half of the chocolate mixture. Repeat layers.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 32 squares to serve.
Recipe Baked Omelet
Ingredients
8 eggs
1 cup milk
1/2 teaspoon seasoning salt
3 ounces cooked ham, diced
1/2 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese
1 tablespoon dried minced onion
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside.
Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.
Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.
8 eggs
1 cup milk
1/2 teaspoon seasoning salt
3 ounces cooked ham, diced
1/2 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese
1 tablespoon dried minced onion
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside.
Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.
Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.
Recipe Blackberry Apple Pie
Ingredients
1 pastry for a 9 inch double crust pie
5 cups thinly sliced, peeled cooking apples
1 pint fresh blackberries, rinsed and drained
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons butter or margarine
1 egg, lightly beaten
1 tablespoon water or milk
Additional sugar
Directions
Place bottom pastry in a 9-in. pie plate; top with a thin layer of apples. Combine blackberries and remaining apples in a large bowl; sprinkle with lemon juice. Add sugar and cornstarch and toss gently. Spoon into pie shell; dot with butter. Top with a lattice crust; seal edges. Combine egg and water or milk; brush over lattice top and pie edges. Bake at 375 degrees F for 50 minutes or until filling is bubbly and apples are tender. Sprinkle with additional sugar. Serve warm or at room temperature.
1 pastry for a 9 inch double crust pie
5 cups thinly sliced, peeled cooking apples
1 pint fresh blackberries, rinsed and drained
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons butter or margarine
1 egg, lightly beaten
1 tablespoon water or milk
Additional sugar
Directions
Place bottom pastry in a 9-in. pie plate; top with a thin layer of apples. Combine blackberries and remaining apples in a large bowl; sprinkle with lemon juice. Add sugar and cornstarch and toss gently. Spoon into pie shell; dot with butter. Top with a lattice crust; seal edges. Combine egg and water or milk; brush over lattice top and pie edges. Bake at 375 degrees F for 50 minutes or until filling is bubbly and apples are tender. Sprinkle with additional sugar. Serve warm or at room temperature.
Recipe Battenburg Cake
Ingredients
1 cup butter, softened
1 cup white sugar
3 eggs
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 drops red food coloring
1 cup apricot preserves
2 cups ground almonds
3 cups confectioners' sugar
1 egg, room temperature
1 1/2 teaspoons lemon juice
1/4 teaspoon almond extract
Directions
Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
Divide batter into 2 equal parts. Add food colouring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.
1 cup butter, softened
1 cup white sugar
3 eggs
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 drops red food coloring
1 cup apricot preserves
2 cups ground almonds
3 cups confectioners' sugar
1 egg, room temperature
1 1/2 teaspoons lemon juice
1/4 teaspoon almond extract
Directions
Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
Divide batter into 2 equal parts. Add food colouring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.
Recipe Bee's Mac and Cheese Bake
Ingredients
1 (16 ounce) package uncooked pasta shells
1 (10.75 ounce) can condensed cream of mushroom soup
1 (16 ounce) package shredded Cheddar cheese
1 (2.5 ounce) jar chopped pimentos, drained
4 ounces soda crackers, crushed
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
Bring a large pot of lightly salted water to a boil. Stir in shell pasta and cook 12 minutes, or until tender but still firm. Drain, and transfer to a large bowl.
Mix cream of mushroom soup, Cheddar cheese, and pimentos with the pasta. Pour into the prepared casserole dish. Top with crushed crackers.
Cover dish, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, until cheese is bubbly and crackers are lightly browned.
1 (16 ounce) package uncooked pasta shells
1 (10.75 ounce) can condensed cream of mushroom soup
1 (16 ounce) package shredded Cheddar cheese
1 (2.5 ounce) jar chopped pimentos, drained
4 ounces soda crackers, crushed
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
Bring a large pot of lightly salted water to a boil. Stir in shell pasta and cook 12 minutes, or until tender but still firm. Drain, and transfer to a large bowl.
Mix cream of mushroom soup, Cheddar cheese, and pimentos with the pasta. Pour into the prepared casserole dish. Top with crushed crackers.
Cover dish, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, until cheese is bubbly and crackers are lightly browned.
Recipe Buttered Ginger Sauce
Ingredients
1/2 cup butter
1/4 cup grated fresh ginger root
1 1/2 tablespoons minced garlic
1/2 cup chopped green onions
1 1/2 teaspoons dried basil
1 teaspoon black pepper
1 dash red pepper flakes
1/3 cup grated Parmesan cheese
Directions
Melt butter in a small saucepan over medium heat. Stir in ginger, garlic, green onions, basil, black pepper and red pepper flakes; cook for 5 minutes. Stir in Parmesan cheese and cook until well blended.
1/2 cup butter
1/4 cup grated fresh ginger root
1 1/2 tablespoons minced garlic
1/2 cup chopped green onions
1 1/2 teaspoons dried basil
1 teaspoon black pepper
1 dash red pepper flakes
1/3 cup grated Parmesan cheese
Directions
Melt butter in a small saucepan over medium heat. Stir in ginger, garlic, green onions, basil, black pepper and red pepper flakes; cook for 5 minutes. Stir in Parmesan cheese and cook until well blended.
Recipe Avocado Ranch Salad Dressing
Ingredients
1/4 cup ripe avocado
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons distilled white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1 pinch dried dill weed
1/8 teaspoon onion powder
1 pinch garlic powder
Directions
Mash avocado in a bowl, then stir in mayonnaise, sour cream, buttermilk, and vinegar. Sprinkle with salt, parsley, dill, onion powder, and garlic powder. Stir until well blended, chill until ready to serve.
1/4 cup ripe avocado
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons distilled white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1 pinch dried dill weed
1/8 teaspoon onion powder
1 pinch garlic powder
Directions
Mash avocado in a bowl, then stir in mayonnaise, sour cream, buttermilk, and vinegar. Sprinkle with salt, parsley, dill, onion powder, and garlic powder. Stir until well blended, chill until ready to serve.
Recipe Award Winning Chili
Ingredients
1 (14.5 ounce) can stewed tomatoes, chopped
1 (6 ounce) can tomato paste
1 carrot, sliced
1 onion, chopped
2 stalks celery, chopped
1/4 cup white wine
1 pinch crushed red pepper flakes
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/3 cup bottled steak sauce
5 slices bacon
1 1/2 pounds ground beef
1 (1.25 ounce) package chili seasoning mix
1 teaspoon ground cumin
1 (15 ounce) can kidney beans, drained
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
Directions
In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
Stir in beans, cilantro and parsley. Heat through and serve.
1 (14.5 ounce) can stewed tomatoes, chopped
1 (6 ounce) can tomato paste
1 carrot, sliced
1 onion, chopped
2 stalks celery, chopped
1/4 cup white wine
1 pinch crushed red pepper flakes
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/3 cup bottled steak sauce
5 slices bacon
1 1/2 pounds ground beef
1 (1.25 ounce) package chili seasoning mix
1 teaspoon ground cumin
1 (15 ounce) can kidney beans, drained
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
Directions
In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
Stir in beans, cilantro and parsley. Heat through and serve.
Recipe BBQ Nachos
Ingredients
20 tortilla chips
1/4 pound smoked beef sausage
1/2 cup Cheddar cheese
1/4 cup barbeque sauce
Directions
Arrange the tortilla chips on a microwave-safe platter. Shred the sausage with a cheese grater; scatter evenly over the chips; top with Cheddar cheese. Drizzle the barbeque sauce over the nachos.
Heat in the microwave until the cheese melts, 15 to 30 seconds.
20 tortilla chips
1/4 pound smoked beef sausage
1/2 cup Cheddar cheese
1/4 cup barbeque sauce
Directions
Arrange the tortilla chips on a microwave-safe platter. Shred the sausage with a cheese grater; scatter evenly over the chips; top with Cheddar cheese. Drizzle the barbeque sauce over the nachos.
Heat in the microwave until the cheese melts, 15 to 30 seconds.
Recipe Amaretto Mousse Cheesecake
Ingredients
2 cups graham cracker crumbs
1/2 cup butter, melted
1 (.25 ounce) package unflavored gelatin
1/2 cup water
3 (8 ounce) packages cream cheese
1 1/4 cups white sugar
1 (5 ounce) can evaporated milk
1 teaspoon lemon juice
1/3 cup amaretto liqueur
1 teaspoon vanilla extract
3/4 cup heavy whipping cream
Directions
In a small bowl, stir together the graham cracker crumbs and melted butter. Press into the bottom and sides of a 9 inch springform pan, refrigerate.
Put the water into a small saucepan, water should be cold. Sprinkle the gelatin over the water, and let stand for 1 minute. Then, stir over low heat until gelatin is dissolved, set aside. In a large bowl, beat cream cheese and sugar until fluffy. Gradually add the evaporated milk and lemon juice, container to beat until fluffy. Scrape the bottom of the bowl occasionally to make sure there are no lumps. Gradually beat in the amaretto, vanilla and the gelatin mixture until everything is well blended.
In a medium bowl, whip the heavy cream until stiff but not grainy, then fold it into the cream cheese mixture. Pour the filling into the chilled crust and refrigerate for at least 12 hours before serving. Do not remove the springform ring until serving time.
2 cups graham cracker crumbs
1/2 cup butter, melted
1 (.25 ounce) package unflavored gelatin
1/2 cup water
3 (8 ounce) packages cream cheese
1 1/4 cups white sugar
1 (5 ounce) can evaporated milk
1 teaspoon lemon juice
1/3 cup amaretto liqueur
1 teaspoon vanilla extract
3/4 cup heavy whipping cream
Directions
In a small bowl, stir together the graham cracker crumbs and melted butter. Press into the bottom and sides of a 9 inch springform pan, refrigerate.
Put the water into a small saucepan, water should be cold. Sprinkle the gelatin over the water, and let stand for 1 minute. Then, stir over low heat until gelatin is dissolved, set aside. In a large bowl, beat cream cheese and sugar until fluffy. Gradually add the evaporated milk and lemon juice, container to beat until fluffy. Scrape the bottom of the bowl occasionally to make sure there are no lumps. Gradually beat in the amaretto, vanilla and the gelatin mixture until everything is well blended.
In a medium bowl, whip the heavy cream until stiff but not grainy, then fold it into the cream cheese mixture. Pour the filling into the chilled crust and refrigerate for at least 12 hours before serving. Do not remove the springform ring until serving time.
Recipe Avocado Scrambled Eggs
Ingredients
8 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
2 tablespoons butter or margarine
6 bacon strips, cooked and crumbled
Directions
In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.
8 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
2 tablespoons butter or margarine
6 bacon strips, cooked and crumbled
Directions
In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.
Recipe Apple Crunch a la Mode
Ingredients
6 tart apples, peeled and thinly sliced
1 cup white sugar
1 cup cold water
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup old-fashioned rolled oats
1/2 cup butter, melted
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Scatter sliced apples in the prepared baking dish. Whisk together the white sugar, cold water, cornstarch, and vanilla extract in a small saucepan. Cook over medium heat until syrup is clear, and all sugar had dissolved, about 5 minutes. Pour hot syrup over the fruit.
Stir together the flour, brown sugar, oats, melted butter, walnuts, and cinnamon until crumbly. Scatter crumble over fruit mixture.
Bake in preheated oven until the top is brown and the crunch is bubbly, about 1 hour.
6 tart apples, peeled and thinly sliced
1 cup white sugar
1 cup cold water
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup old-fashioned rolled oats
1/2 cup butter, melted
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Scatter sliced apples in the prepared baking dish. Whisk together the white sugar, cold water, cornstarch, and vanilla extract in a small saucepan. Cook over medium heat until syrup is clear, and all sugar had dissolved, about 5 minutes. Pour hot syrup over the fruit.
Stir together the flour, brown sugar, oats, melted butter, walnuts, and cinnamon until crumbly. Scatter crumble over fruit mixture.
Bake in preheated oven until the top is brown and the crunch is bubbly, about 1 hour.
Recipe Buttermilk Corn Fritters
Ingredients
1 1/3 cups buttermilk baking mix
1 1/2 teaspoons baking powder
1 (14.75 ounce) can cream-style corn
1 egg, beaten
1 cup vegetable oil
1 1/2 cups maple syrup
Directions
In a medium mixing bowl, sift together baking mix and baking powder. In a small mixing bowl, combine corn and egg.
Combine egg and flour mixture, stir gently.
Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil one layer at a time. Fry for 2 minutes on each side or until golden brown. Drain fritters on absorbent paper. Serve immediately with maple syrup or molasses.
1 1/3 cups buttermilk baking mix
1 1/2 teaspoons baking powder
1 (14.75 ounce) can cream-style corn
1 egg, beaten
1 cup vegetable oil
1 1/2 cups maple syrup
Directions
In a medium mixing bowl, sift together baking mix and baking powder. In a small mixing bowl, combine corn and egg.
Combine egg and flour mixture, stir gently.
Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil one layer at a time. Fry for 2 minutes on each side or until golden brown. Drain fritters on absorbent paper. Serve immediately with maple syrup or molasses.
Recipe Bailey's Sundae Coffee Drink
Ingredients
12 cups brewed coffee
1 pint French vanilla ice cream
12 fluid ounces Irish cream liqueur
Directions
Brew 12 cups of coffee. While the coffee is brewing, fill each cup with a scoop of ice cream. Be sure to use large cups (the oversized types you get at coffee houses are best). Top each scoop of ice cream with just enough Irish cream so that the ice cream looks lightly coated.
When the coffee is brewed, pour it so that each cup is filled up about halfway. It is then up to each individual to add more Irish cream, half-and-half, or sugar to suit his/her taste.
12 cups brewed coffee
1 pint French vanilla ice cream
12 fluid ounces Irish cream liqueur
Directions
Brew 12 cups of coffee. While the coffee is brewing, fill each cup with a scoop of ice cream. Be sure to use large cups (the oversized types you get at coffee houses are best). Top each scoop of ice cream with just enough Irish cream so that the ice cream looks lightly coated.
When the coffee is brewed, pour it so that each cup is filled up about halfway. It is then up to each individual to add more Irish cream, half-and-half, or sugar to suit his/her taste.
Recipe Banana Butterscotch Bread
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter
3/4 cup white sugar
1 large egg
3 ripe bananas, mashed
3/4 cup butterscotch chips
1/2 cup chopped walnuts (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg, then stir in the mashed bananas. Pour in the flour mixture, mixing until just incorporated. Fold in the butterscotch chips and walnuts; mixing just enough to evenly combine. Pour the batter evenly into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter
3/4 cup white sugar
1 large egg
3 ripe bananas, mashed
3/4 cup butterscotch chips
1/2 cup chopped walnuts (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg, then stir in the mashed bananas. Pour in the flour mixture, mixing until just incorporated. Fold in the butterscotch chips and walnuts; mixing just enough to evenly combine. Pour the batter evenly into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Recipe Almond Rusks
Ingredients
3 eggs
1 cup sugar
1 cup vegetable oil
3 1/2 cups all-purpose flour
1 cup finely chopped almonds
1 1/2 teaspoons baking powder
1 teaspoon salt
Directions
In a mixing bowl, beat eggs. Add sugar and oil; mix well. Combine flour, almonds, baking powder and salt. Gradually beat into the sugar mixture. Chill the dough until firm. Divide into three pieces. Roll each piece into a 8-in. x 2-in. rectangle; place on a greased baking sheet. Bake at 350 degrees F for 15-20 minutes or until firm to the touch. Cool on a wire rack for 15 minutes. Reduce heat to 300 degrees F. Carefully cut each rectangle into 1/2-in. slices. Place slices with cut side down on baking sheet. Bake 8-10 minutes longer.
3 eggs
1 cup sugar
1 cup vegetable oil
3 1/2 cups all-purpose flour
1 cup finely chopped almonds
1 1/2 teaspoons baking powder
1 teaspoon salt
Directions
In a mixing bowl, beat eggs. Add sugar and oil; mix well. Combine flour, almonds, baking powder and salt. Gradually beat into the sugar mixture. Chill the dough until firm. Divide into three pieces. Roll each piece into a 8-in. x 2-in. rectangle; place on a greased baking sheet. Bake at 350 degrees F for 15-20 minutes or until firm to the touch. Cool on a wire rack for 15 minutes. Reduce heat to 300 degrees F. Carefully cut each rectangle into 1/2-in. slices. Place slices with cut side down on baking sheet. Bake 8-10 minutes longer.
Recipe Ancho-Chipotle Salsa
Ingredients
1 (14.5 ounce) can whole peeled tomatoes
1 fresh jalapeno pepper, seeded
1 chipotle chile in adobo sauce, seeded
1 (1 inch) piece dried ancho chile pepper
1 clove garlic
2 1/2 tablespoons chopped onion
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice, or to taste
3/4 teaspoon salt
1/4 teaspoon white sugar, or to taste
1/4 teaspoon ground cumin
Directions
Place the tomatoes, jalapeno pepper, chipotle pepper, ancho chile, garlic, onion, cilantro, lemon juice, salt, sugar, and cumin into a blender. Pulse until the salsa has been finely ground, or to your desired consistency. Let stand at least 1 hour to allow the flavors to blend.
1 (14.5 ounce) can whole peeled tomatoes
1 fresh jalapeno pepper, seeded
1 chipotle chile in adobo sauce, seeded
1 (1 inch) piece dried ancho chile pepper
1 clove garlic
2 1/2 tablespoons chopped onion
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice, or to taste
3/4 teaspoon salt
1/4 teaspoon white sugar, or to taste
1/4 teaspoon ground cumin
Directions
Place the tomatoes, jalapeno pepper, chipotle pepper, ancho chile, garlic, onion, cilantro, lemon juice, salt, sugar, and cumin into a blender. Pulse until the salsa has been finely ground, or to your desired consistency. Let stand at least 1 hour to allow the flavors to blend.
Recipe Bacon Wrapped Water Chestnuts II
Ingredients
1 pound bacon
2 (8 ounce) cans water chestnuts
1/3 cup packed brown sugar
1/3 cup mayonnaise
1/3 cup chili sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut each strip of bacon in half. Wrap one strip around one water chestnut. Secure with a wooden toothpick. Place in shallow baking dish.
Bake at 350 degrees F (175 degrees C) for 20 minutes.
While the wraps are baking, in a small mixing bowl combine brown sugar, mayonnaise, and chili sauce to make barbecue sauce. After the wraps have finished baking, transfer them (removing them from the grease) to a second shallow baking dish. Pour the sauce over the wraps.
Bake at 350 degrees F (175 degrees C) for 10 to 15 additional minutes, or until bacon is crispy. Serve hot out of dish with toothpicks.
1 pound bacon
2 (8 ounce) cans water chestnuts
1/3 cup packed brown sugar
1/3 cup mayonnaise
1/3 cup chili sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut each strip of bacon in half. Wrap one strip around one water chestnut. Secure with a wooden toothpick. Place in shallow baking dish.
Bake at 350 degrees F (175 degrees C) for 20 minutes.
While the wraps are baking, in a small mixing bowl combine brown sugar, mayonnaise, and chili sauce to make barbecue sauce. After the wraps have finished baking, transfer them (removing them from the grease) to a second shallow baking dish. Pour the sauce over the wraps.
Bake at 350 degrees F (175 degrees C) for 10 to 15 additional minutes, or until bacon is crispy. Serve hot out of dish with toothpicks.
Recipe Black and White Pinwheels
Ingredients
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup white sugar
1 egg yolk
3 tablespoons milk
1/2 teaspoon vanilla extract
6 ounces semisweet chocolate chips
Directions
Sift together the flour, baking powder and salt; set aside.
Blend together the butter and the sugar, beat in the egg yolk, milk and vanilla. Add the flour mixture. Mix to combine.
Divide dough into two parts. Leave one part buttery and yellow, the other half is to have melted chocolate chips added to it. (Melt in microwave or over boiling water in double boiler being very careful not to scorch or burn). Chill both halves of the dough.
Roll out the black and white sections separately, each between two sheets of waxed paper. Roll into rectangles with 1/4 inch thickness. Place black on white roll together as tough rolling a jelly roll, removing center wax paper as you go. Shape into uniform roll, Chill dough for up to one hour.
Preheat oven to 400 degrees F (205 degrees C).
Slice chilled dough into 1/8 inch thick slices. Bake on ungreased cookie sheets at 400 degrees F (205 degrees C) for 5 to 7 minutes.
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup white sugar
1 egg yolk
3 tablespoons milk
1/2 teaspoon vanilla extract
6 ounces semisweet chocolate chips
Directions
Sift together the flour, baking powder and salt; set aside.
Blend together the butter and the sugar, beat in the egg yolk, milk and vanilla. Add the flour mixture. Mix to combine.
Divide dough into two parts. Leave one part buttery and yellow, the other half is to have melted chocolate chips added to it. (Melt in microwave or over boiling water in double boiler being very careful not to scorch or burn). Chill both halves of the dough.
Roll out the black and white sections separately, each between two sheets of waxed paper. Roll into rectangles with 1/4 inch thickness. Place black on white roll together as tough rolling a jelly roll, removing center wax paper as you go. Shape into uniform roll, Chill dough for up to one hour.
Preheat oven to 400 degrees F (205 degrees C).
Slice chilled dough into 1/8 inch thick slices. Bake on ungreased cookie sheets at 400 degrees F (205 degrees C) for 5 to 7 minutes.
Recipe Apricots and Dumplins
Ingredients
5 cups fresh apricots, pitted and sliced
3 cups water
3 cups white sugar
6 tablespoons butter
2 tablespoons lemon juice
1/2 teaspoon salt
8 (6 inch) flour tortillas
Directions
Combine apricots, water, sugar, lemon juice, salt, and butter and margarine in a large pot. Cook over medium low heat till apricots are thoroughly cooked. You may need to adjust the water or sugar, depending on the tartness and the amount of cooking. The apricots need to be very sweet and very juicy.
Cut the tortillas into 1 inch strips.
Add tortilla strips to the apricots a few at a time. Cook about 20 minutes on very low heat.
This cobbler can also be made in a 3 quart casserole dish, and baked in the oven at 350 degrees F (175 degrees C) for about 45 minutes.
5 cups fresh apricots, pitted and sliced
3 cups water
3 cups white sugar
6 tablespoons butter
2 tablespoons lemon juice
1/2 teaspoon salt
8 (6 inch) flour tortillas
Directions
Combine apricots, water, sugar, lemon juice, salt, and butter and margarine in a large pot. Cook over medium low heat till apricots are thoroughly cooked. You may need to adjust the water or sugar, depending on the tartness and the amount of cooking. The apricots need to be very sweet and very juicy.
Cut the tortillas into 1 inch strips.
Add tortilla strips to the apricots a few at a time. Cook about 20 minutes on very low heat.
This cobbler can also be made in a 3 quart casserole dish, and baked in the oven at 350 degrees F (175 degrees C) for about 45 minutes.
Recipe Alcohol-Free Mojitos
Ingredients
2 cups water
1 1/2 cups white sugar
2 cups mint leaves, chopped
2 cups lime sherbet, softened
1 cup lime juice
1 cup water
8 cups club soda
lime slices for garnish
Directions
Combine 2 cups water and the sugar in a microwave-safe bowl; heat in microwave on High for 5 minutes. Stir the mint into the water; let stand for 5 minutes. Strain and discard the mint leaves from the syrup; set aside.
Stir the lime sherbet, lime juice, and 1 cup water together in a large pitcher until well combined. Pour the mint-infused syrup into the mixture. Add club soda and stir. Serve over ice. Garnish with lime slices.
2 cups water
1 1/2 cups white sugar
2 cups mint leaves, chopped
2 cups lime sherbet, softened
1 cup lime juice
1 cup water
8 cups club soda
lime slices for garnish
Directions
Combine 2 cups water and the sugar in a microwave-safe bowl; heat in microwave on High for 5 minutes. Stir the mint into the water; let stand for 5 minutes. Strain and discard the mint leaves from the syrup; set aside.
Stir the lime sherbet, lime juice, and 1 cup water together in a large pitcher until well combined. Pour the mint-infused syrup into the mixture. Add club soda and stir. Serve over ice. Garnish with lime slices.
Recipe Almond Citrus Couscous
Ingredients
1 cup water
1 teaspoon dried savory
1 teaspoon dried parsley
1 pinch crushed red pepper flakes
1 tablespoon chicken bouillon granules
1/2 cup pearl (Israeli) couscous
1 lemon, zest grated
1/2 cup toasted slivered almonds
1/2 cup chopped celery
1/3 cup chopped onion
1/2 tomato, seeded and chopped
1 tablespoon olive oil
salt and black pepper to taste
Directions
Bring the water to a boil in a saucepan, reduce heat to medium-low, and stir in the savory, parsley, red pepper flakes, and chicken bouillon granules until the granules dissolve. Pour in the couscous, stir to combine, and simmer until tender, about 10 minutes. Cover and remove from heat. Let cool. Drain off any excess liquid remaining.
Place the cooled couscous in a salad bowl, and lightly combine with lemon zest, almonds, celery, onion, tomato, and olive oil. Season to taste with salt and black pepper before refrigerating until cold, at least 1 hour.
1 cup water
1 teaspoon dried savory
1 teaspoon dried parsley
1 pinch crushed red pepper flakes
1 tablespoon chicken bouillon granules
1/2 cup pearl (Israeli) couscous
1 lemon, zest grated
1/2 cup toasted slivered almonds
1/2 cup chopped celery
1/3 cup chopped onion
1/2 tomato, seeded and chopped
1 tablespoon olive oil
salt and black pepper to taste
Directions
Bring the water to a boil in a saucepan, reduce heat to medium-low, and stir in the savory, parsley, red pepper flakes, and chicken bouillon granules until the granules dissolve. Pour in the couscous, stir to combine, and simmer until tender, about 10 minutes. Cover and remove from heat. Let cool. Drain off any excess liquid remaining.
Place the cooled couscous in a salad bowl, and lightly combine with lemon zest, almonds, celery, onion, tomato, and olive oil. Season to taste with salt and black pepper before refrigerating until cold, at least 1 hour.
11/28/2014
Recipe Bowtie Pasta
Ingredients
1 (16 ounce) package farfalle pasta
1/4 pound thinly sliced prosciutto, chopped
3/4 cup dry white wine
1 pound tomatoes, seeded and diced
1 cup frozen green peas, thawed
1/4 cup butter
1/2 cup finely diced onion
ground black pepper to taste
Directions
In a large pot of boiling salted water cook farfalle until al dente. Drain.
Meanwhile, in a large skillet saute onion in butter or margarine until soft and tender. Add prosciutto and saute with onion 2 minutes. Add dry white wine and let simmer for 2 additional minutes. Add thawed tomatoes, peas, and ground black pepper; stir well. Cover and simmer for 10 minutes.
In a large bowl toss drained farfalle pasta with prosciutto mixture. Serve warm.
1 (16 ounce) package farfalle pasta
1/4 pound thinly sliced prosciutto, chopped
3/4 cup dry white wine
1 pound tomatoes, seeded and diced
1 cup frozen green peas, thawed
1/4 cup butter
1/2 cup finely diced onion
ground black pepper to taste
Directions
In a large pot of boiling salted water cook farfalle until al dente. Drain.
Meanwhile, in a large skillet saute onion in butter or margarine until soft and tender. Add prosciutto and saute with onion 2 minutes. Add dry white wine and let simmer for 2 additional minutes. Add thawed tomatoes, peas, and ground black pepper; stir well. Cover and simmer for 10 minutes.
In a large bowl toss drained farfalle pasta with prosciutto mixture. Serve warm.
Recipe Blue Cheese Green Beans
Ingredients
4 teaspoons half-and-half cream
1 tablespoon white wine vinegar or cider vinegar
1 tablespoon crumbled blue cheese
1 1/2 teaspoons grated Parmesan cheese
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
1 pinch sugar
2 tablespoons olive or vegetable oil
1 pound fresh green beans, trimmed
4 bacon strips, cooked and crumbled
Directions
Place the first eight ingredients in a blender; cover and process until combined. Gradually add oil in a steady stream, processing until smooth; set aside. Place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and place in a serving bowl. Drizzle with the blue cheese mixture and sprinkle with bacon.
4 teaspoons half-and-half cream
1 tablespoon white wine vinegar or cider vinegar
1 tablespoon crumbled blue cheese
1 1/2 teaspoons grated Parmesan cheese
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
1 pinch sugar
2 tablespoons olive or vegetable oil
1 pound fresh green beans, trimmed
4 bacon strips, cooked and crumbled
Directions
Place the first eight ingredients in a blender; cover and process until combined. Gradually add oil in a steady stream, processing until smooth; set aside. Place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and place in a serving bowl. Drizzle with the blue cheese mixture and sprinkle with bacon.
Recipe Bread Bowls
Ingredients
2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees to 115 degrees)
1 cup warm milk (110 to 115 degrees F)
1/2 cup shortening
1/2 cup sugar
2 eggs
2 teaspoons salt
6 cups all-purpose flour
Cornmeal
Directions
In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Divide into eight pieces; shape each into a ball. Grease two baking sheets and sprinkle with cornmeal. Place four balls 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
For bread bowls, cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew.
2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees to 115 degrees)
1 cup warm milk (110 to 115 degrees F)
1/2 cup shortening
1/2 cup sugar
2 eggs
2 teaspoons salt
6 cups all-purpose flour
Cornmeal
Directions
In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Divide into eight pieces; shape each into a ball. Grease two baking sheets and sprinkle with cornmeal. Place four balls 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
For bread bowls, cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew.
Recipe Abbey's White Chocolate Latte
Ingredients
1 1/2 cups milk
1 tablespoon heavy cream
1/8 teaspoon vanilla extract
1 tablespoon white sugar
1/2 cup brewed espresso
1/4 cup white chocolate chips, chopped
Directions
Combine the milk and cream in a saucepan, and whisk over high heat until hot and frothy. Remove from heat and stir in the vanilla and sugar. Whisk together hot espresso and white chocolate chips in a mug until smooth. If you are making two, pour half into another mug. Top with the frothy hot milk and stir to blend in the flavoring.
1 1/2 cups milk
1 tablespoon heavy cream
1/8 teaspoon vanilla extract
1 tablespoon white sugar
1/2 cup brewed espresso
1/4 cup white chocolate chips, chopped
Directions
Combine the milk and cream in a saucepan, and whisk over high heat until hot and frothy. Remove from heat and stir in the vanilla and sugar. Whisk together hot espresso and white chocolate chips in a mug until smooth. If you are making two, pour half into another mug. Top with the frothy hot milk and stir to blend in the flavoring.
Recipe Apricot Chicken I
Ingredients
6 skinless, boneless chicken breast halves
1 1/2 (1 ounce) packages dry onion soup mix
1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
Cover dish and bake for 1 hour in preheated oven.
6 skinless, boneless chicken breast halves
1 1/2 (1 ounce) packages dry onion soup mix
1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
Cover dish and bake for 1 hour in preheated oven.
Recipe Butterscotch Blondies
Ingredients
1 (18.25 ounce) package yellow cake mix with pudding
1/3 cup butter or margarine, softened
3 eggs, divided
1 cup chopped pecans, toasted
1 cup butterscotch-flavored chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F. In large bowl, beat cake mix, butter and 1 egg at medium speed until crumbly.
Press evenly into greased 13x9-inch baking pan. Bake 15 minutes. Remove from oven; sprinkle with pecans and butterscotch chips.
In small bowl, beat sweetened condensed milk, remaining 2 eggs and vanilla. Pour evenly over chips.
Bake 25 to 30 minutes longer or until center is set. Cool thoroughly. Cut into bars. Store covered at room temperature.
1 (18.25 ounce) package yellow cake mix with pudding
1/3 cup butter or margarine, softened
3 eggs, divided
1 cup chopped pecans, toasted
1 cup butterscotch-flavored chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F. In large bowl, beat cake mix, butter and 1 egg at medium speed until crumbly.
Press evenly into greased 13x9-inch baking pan. Bake 15 minutes. Remove from oven; sprinkle with pecans and butterscotch chips.
In small bowl, beat sweetened condensed milk, remaining 2 eggs and vanilla. Pour evenly over chips.
Bake 25 to 30 minutes longer or until center is set. Cool thoroughly. Cut into bars. Store covered at room temperature.
Recipe Beef Fried Rice
Ingredients
3 eggs
Dash pepper
3 tablespoons vegetable oil
1 pound ground beef, cooked and drained
2 cups cooked long-grain rice
2 small onions, chopped
3 tablespoons soy sauce
1 teaspoon sugar
Directions
In a bowl, beat eggs and pepper. In a skillet, heat oil. Add eggs. Cook until partially set. Lift the edges, letting the uncooked egg flow underneath. When eggs are completely set but still moist, remove from skillet. Cut into strips; return to pan. Add remaining ingredients; mix well. Gently cook and stir for 5 minutes or until heated through.
3 eggs
Dash pepper
3 tablespoons vegetable oil
1 pound ground beef, cooked and drained
2 cups cooked long-grain rice
2 small onions, chopped
3 tablespoons soy sauce
1 teaspoon sugar
Directions
In a bowl, beat eggs and pepper. In a skillet, heat oil. Add eggs. Cook until partially set. Lift the edges, letting the uncooked egg flow underneath. When eggs are completely set but still moist, remove from skillet. Cut into strips; return to pan. Add remaining ingredients; mix well. Gently cook and stir for 5 minutes or until heated through.
Recipe Anise Seed Borrachio Cookies
Ingredients
2 tablespoons anise seed
3 tablespoons rum
1 1/4 cups butter
3/4 cup white sugar
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 egg
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons ground cloves
Directions
Place the anise seeds in a small bowl with the rum. Set aside to marinate overnight.
In a medium bowl, cream together the butter, sugar and vanilla until smooth. Stir in the anise seed and rum. Mix in the egg. Combine the flour, salt, baking powder and cloves; stir into the butter mixture until well blended. Cover and refrigerate until chilled, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on a greased cookie sheet.
Bake for 10 minutes in the preheated oven, or until golden brown at the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely.
2 tablespoons anise seed
3 tablespoons rum
1 1/4 cups butter
3/4 cup white sugar
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 egg
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons ground cloves
Directions
Place the anise seeds in a small bowl with the rum. Set aside to marinate overnight.
In a medium bowl, cream together the butter, sugar and vanilla until smooth. Stir in the anise seed and rum. Mix in the egg. Combine the flour, salt, baking powder and cloves; stir into the butter mixture until well blended. Cover and refrigerate until chilled, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on a greased cookie sheet.
Bake for 10 minutes in the preheated oven, or until golden brown at the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely.
Recipe Barley, Shrimp, and Corn Salad
Ingredients
1 cup barley
2 1/2 cups water
1 pound cooked bay shrimp
2 cups frozen corn, thawed
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
4 green onions, chopped
1 tablespoon chopped fresh thyme
1 teaspoon minced lemon zest
1/4 cup fresh lemon juice
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions
Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes.
Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest.
In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.
1 cup barley
2 1/2 cups water
1 pound cooked bay shrimp
2 cups frozen corn, thawed
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
4 green onions, chopped
1 tablespoon chopped fresh thyme
1 teaspoon minced lemon zest
1/4 cup fresh lemon juice
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions
Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes.
Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest.
In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.
Recipe Basic Indian Curry with Paneer
Ingredients
1/4 cup olive oil
1 large yellow onion, chopped
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
2 serrano peppers, finely chopped
3/4 teaspoon chili powder
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon garam masala
3/4 teaspoon ground turmeric
1 (14.25 ounce) can tomato puree
1 tablespoon ketchup
8 ounces paneer, cubed
1 (16 ounce) package frozen peas, thawed
whipping cream or half-and-half to taste
Directions
Heat oil in a large pan over medium heat. Saute onions until lightly browned. Stir in garlic and ginger, and continue cooking for 1 minute more. Turn heat to low, add serrano peppers, and cook for an additional minute. Sprinkle in the chili powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes.
1/4 cup olive oil
1 large yellow onion, chopped
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
2 serrano peppers, finely chopped
3/4 teaspoon chili powder
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon garam masala
3/4 teaspoon ground turmeric
1 (14.25 ounce) can tomato puree
1 tablespoon ketchup
8 ounces paneer, cubed
1 (16 ounce) package frozen peas, thawed
whipping cream or half-and-half to taste
Directions
Heat oil in a large pan over medium heat. Saute onions until lightly browned. Stir in garlic and ginger, and continue cooking for 1 minute more. Turn heat to low, add serrano peppers, and cook for an additional minute. Sprinkle in the chili powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes.
Recipe Acapulco Margarita Grouper
Ingredients
4 (6 ounce) grouper fillets
1/3 cup tequila
1/2 cup orange liqueur
3/4 cup fresh lime juice
1 teaspoon salt
3 large cloves garlic, peeled
4 tablespoons olive oil
3 medium tomatoes, diced
1 medium onion, chopped
1 small jalapeno, seeded and minced
4 tablespoons chopped fresh cilantro
1 pinch white sugar
salt to taste
1 tablespoon olive oil
ground black pepper to taste
Directions
Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.
Preheat the grill for high heat.
In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.
Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool.
Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish, and drizzle with the cooked marinade to serve.
4 (6 ounce) grouper fillets
1/3 cup tequila
1/2 cup orange liqueur
3/4 cup fresh lime juice
1 teaspoon salt
3 large cloves garlic, peeled
4 tablespoons olive oil
3 medium tomatoes, diced
1 medium onion, chopped
1 small jalapeno, seeded and minced
4 tablespoons chopped fresh cilantro
1 pinch white sugar
salt to taste
1 tablespoon olive oil
ground black pepper to taste
Directions
Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.
Preheat the grill for high heat.
In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.
Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool.
Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish, and drizzle with the cooked marinade to serve.
Recipe Balsamic Chicken
Ingredients
1/3 cup balsamic vinegar
1/2 cup chicken broth
2 tablespoons white sugar
1 clove garlic, minced
1 teaspoon dried Italian herb seasoning
4 skinless, boneless chicken breast halves
1 tablespoon olive oil
Directions
Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.
1/3 cup balsamic vinegar
1/2 cup chicken broth
2 tablespoons white sugar
1 clove garlic, minced
1 teaspoon dried Italian herb seasoning
4 skinless, boneless chicken breast halves
1 tablespoon olive oil
Directions
Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.
Recipe 2-Step Garlic Pork Chops
Ingredients
1 tablespoon vegetable oil
4 boneless pork chops, 3/4-inch thick
1 clove garlic, minced
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
4 cups hot cooked couscous or regular long-grain white rice
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chops and garlic and cook for 10 minutes or until the chops are well browned on both sides. Remove the chops and set aside.
Stir the soup and milk into the skillet. Heat to a boil. Return the chops to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chops are slightly pink in the center*. Serve with couscous or rice.
1 tablespoon vegetable oil
4 boneless pork chops, 3/4-inch thick
1 clove garlic, minced
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
4 cups hot cooked couscous or regular long-grain white rice
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chops and garlic and cook for 10 minutes or until the chops are well browned on both sides. Remove the chops and set aside.
Stir the soup and milk into the skillet. Heat to a boil. Return the chops to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chops are slightly pink in the center*. Serve with couscous or rice.
Recipe Baked Pancake Squares
Ingredients
3/4 cup milk
2 tablespoons butter, melted
1/4 cup egg substitute
1 tablespoon white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
In a large mixing bowl, beat together milk, butter and egg substitute. Add the sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan.
Bake in preheated oven for 30 minutes. Cut into 16 square servings.
3/4 cup milk
2 tablespoons butter, melted
1/4 cup egg substitute
1 tablespoon white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
In a large mixing bowl, beat together milk, butter and egg substitute. Add the sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan.
Bake in preheated oven for 30 minutes. Cut into 16 square servings.
Recipe BLT Salad
Ingredients
1 pound bacon
3/4 cup mayonnaise
1/4 cup milk
1 teaspoon garlic powder
1/8 teaspoon ground black pepper
salt to taste
1 head romaine lettuce - rinsed, dried and shredded
2 large tomatoes, chopped
2 cups seasoned croutons
Directions
Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.
1 pound bacon
3/4 cup mayonnaise
1/4 cup milk
1 teaspoon garlic powder
1/8 teaspoon ground black pepper
salt to taste
1 head romaine lettuce - rinsed, dried and shredded
2 large tomatoes, chopped
2 cups seasoned croutons
Directions
Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.
Recipe Beefy Baked Ravioli
Ingredients
1 pound ground beef
1/2 (25 ounce) package frozen cheese ravioli
1 (14 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes, drained
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 tablespoon grated Parmesan cheese
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.
1 pound ground beef
1/2 (25 ounce) package frozen cheese ravioli
1 (14 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes, drained
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 tablespoon grated Parmesan cheese
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.
Recipe Beef Egg Rolls
Ingredients
1 pound lean ground beef
1 onion, thinly sliced
1/2 teaspoon dried minced garlic
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons sherry
1 teaspoon ground ginger
1 large head cabbage, finely shredded
1/4 cup water
1 tablespoon vegetable oil
1 teaspoon white sugar
2 tablespoons soy sauce
2 tablespoons sherry
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 quarts vegetable oil for deep frying
1 (16 ounce) package egg roll wrappers
Directions
In a large skillet over medium-high heat, brown beef, then mix in onion, garlic, 2 tablespoons soy sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons sherry, and ginger. Continue to saute just until onions are tender. Transfer mixture to a bowl and set aside.
In the same skillet, saute cabbage with water, 1 tablespoon oil, sugar, and remaining soy sauce, sherry, salt, and pepper. Continue to saute until cabbage is crisp-tender, about 5 minutes. Return meat mixture to pan and stir together with cabbage over low heat until heated through. Remove from heat.
Pour oil into a deep pan and heat to 350 degrees F (175 degrees C). Fill each egg roll wrapper with approximately 1/4 cup of filling and roll up according to package directions. Fry in preheated oil until golden brown. Drain on paper towels and serve hot.
1 pound lean ground beef
1 onion, thinly sliced
1/2 teaspoon dried minced garlic
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons sherry
1 teaspoon ground ginger
1 large head cabbage, finely shredded
1/4 cup water
1 tablespoon vegetable oil
1 teaspoon white sugar
2 tablespoons soy sauce
2 tablespoons sherry
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 quarts vegetable oil for deep frying
1 (16 ounce) package egg roll wrappers
Directions
In a large skillet over medium-high heat, brown beef, then mix in onion, garlic, 2 tablespoons soy sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons sherry, and ginger. Continue to saute just until onions are tender. Transfer mixture to a bowl and set aside.
In the same skillet, saute cabbage with water, 1 tablespoon oil, sugar, and remaining soy sauce, sherry, salt, and pepper. Continue to saute until cabbage is crisp-tender, about 5 minutes. Return meat mixture to pan and stir together with cabbage over low heat until heated through. Remove from heat.
Pour oil into a deep pan and heat to 350 degrees F (175 degrees C). Fill each egg roll wrapper with approximately 1/4 cup of filling and roll up according to package directions. Fry in preheated oil until golden brown. Drain on paper towels and serve hot.
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