Ingredients
1 pound ground beef
1 (10.75 ounce) can Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)
1 cup Pace® Thick & Chunky Salsa
1/2 cup shredded Cheddar cheese
8 Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds
Directions
Brown ground beef in skillet. Pour off fat.
Add soup and salsa. Heat through. Top with cheese. Serve on rolls.
Serve with French fries and corn on the cob. For dessert serve chunky applesauce.
1/31/2015
Recipe Buttery Herb Wine Sauce
Ingredients
1/4 cup butter
1 (4 ounce) jar mushrooms, drained
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white wine
2 teaspoons Italian seasoning
1 cup chicken broth
1 egg
1/2 cup heavy cream
Directions
Melt the butter in a skillet over medium heat. Add the mushrooms and cook until browned. Mix in flour, Italian seasoning and salt until smooth. Gradually stir in wine and chicken broth so that no lumps form and bring to a simmer. Whisk together the egg and cream; stir into the sauce. Heat through until thickened, but do not allow it to boil.
1/4 cup butter
1 (4 ounce) jar mushrooms, drained
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white wine
2 teaspoons Italian seasoning
1 cup chicken broth
1 egg
1/2 cup heavy cream
Directions
Melt the butter in a skillet over medium heat. Add the mushrooms and cook until browned. Mix in flour, Italian seasoning and salt until smooth. Gradually stir in wine and chicken broth so that no lumps form and bring to a simmer. Whisk together the egg and cream; stir into the sauce. Heat through until thickened, but do not allow it to boil.
Recipe Bob's Mexican Stuffed Chicken
Ingredients
2 cups crushed corn flakes
1 tablespoon chili powder
1 (1.27 ounce) packet dry fajita seasoning
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped orange bell pepper
1/3 cup chopped fresh mushrooms
1/2 medium red onion, diced
4 skinless, boneless chicken breast halves - pounded thin
1 cup shredded Cheddar cheese, divided
1/4 cup salsa
toothpicks
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the red bell pepper, yellow bell pepper, orange bell pepper, mushrooms, and onion.
Dredge the chicken in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 tablespoons Cheddar cheese, and layer with 1/4 the vegetable mixture. Top with equal amounts salsa. Carefully roll the breast halves over the filling. Seal seams with toothpicks, then dredge again in the corn flakes mixture.
Arrange the rolled chicken breasts in the prepared baking dish. Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or until chicken juices run clear and cheese is melted.
2 cups crushed corn flakes
1 tablespoon chili powder
1 (1.27 ounce) packet dry fajita seasoning
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped orange bell pepper
1/3 cup chopped fresh mushrooms
1/2 medium red onion, diced
4 skinless, boneless chicken breast halves - pounded thin
1 cup shredded Cheddar cheese, divided
1/4 cup salsa
toothpicks
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the red bell pepper, yellow bell pepper, orange bell pepper, mushrooms, and onion.
Dredge the chicken in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 tablespoons Cheddar cheese, and layer with 1/4 the vegetable mixture. Top with equal amounts salsa. Carefully roll the breast halves over the filling. Seal seams with toothpicks, then dredge again in the corn flakes mixture.
Arrange the rolled chicken breasts in the prepared baking dish. Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or until chicken juices run clear and cheese is melted.
Recipe Baked Beans, Texas Ranger
Ingredients
1 (28 ounce) can baked beans with pork
1 medium onion, diced
1 medium bell pepper, diced
4 links spicy pork sausage, cut into chunks
2 tablespoons chili powder
3 tablespoons Worcestershire sauce
4 tablespoons vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1 teaspoon garlic powder
salt to taste
1 dash cayenne pepper (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired.
Cover and bake for one hour in the preheated oven.
1 (28 ounce) can baked beans with pork
1 medium onion, diced
1 medium bell pepper, diced
4 links spicy pork sausage, cut into chunks
2 tablespoons chili powder
3 tablespoons Worcestershire sauce
4 tablespoons vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1 teaspoon garlic powder
salt to taste
1 dash cayenne pepper (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired.
Cover and bake for one hour in the preheated oven.
Recipe Beet and Pear Puree
Ingredients
3 medium beets
5 ounces unsalted butter
1/2 cup minced Vidalia onions
1 1/2 Bosc pears - peeled, cored and minced
2 teaspoons white sugar
3 tablespoons cranberry vinegar
1/4 teaspoon salt
Directions
Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.
Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
When the beets are cool enough to handle, peel and coarsely chop.
Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.
3 medium beets
5 ounces unsalted butter
1/2 cup minced Vidalia onions
1 1/2 Bosc pears - peeled, cored and minced
2 teaspoons white sugar
3 tablespoons cranberry vinegar
1/4 teaspoon salt
Directions
Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.
Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
When the beets are cool enough to handle, peel and coarsely chop.
Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.
Recipe Broccoli Crawfish Cheese Soup
Ingredients
6 cups chicken broth
4 cups fresh chopped broccoli
1/4 cup chopped onion
1/4 cup margarine
1 tablespoon minced garlic
1 pound crawfish
1 teaspoon hot pepper sauce
Creole seasoning to taste
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
2 cups milk
4 tablespoons cornstarch
1/2 cup water
8 ounces shredded Cheddar cheese
Directions
In a large pot over high heat, combine the chicken broth and the broccoli. Cook about 3 to 5 minutes, or until tender. Set aside. In a large skillet, saut E the onions in the butter or margarine for about 5 minutes or until lightly browned. Add the garlic, crawfish or shrimp, hot pepper sauce and Creole seasoning. Saute another 5 minutes and add to the broccoli and broth.
In a separate bowl, mix together the cream of chicken soup, the cream of celery soup, and the milk. Mix the cornstarch and cold water and stir into the soup mixture. Mix well. Add mixture to the broccoli and broth. Cook over medium heat, stirring constantly until thick and bubbly. Stir in cheese. Reduce heat to low and stir until cheese is blended. DO NOT BOIL.
6 cups chicken broth
4 cups fresh chopped broccoli
1/4 cup chopped onion
1/4 cup margarine
1 tablespoon minced garlic
1 pound crawfish
1 teaspoon hot pepper sauce
Creole seasoning to taste
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
2 cups milk
4 tablespoons cornstarch
1/2 cup water
8 ounces shredded Cheddar cheese
Directions
In a large pot over high heat, combine the chicken broth and the broccoli. Cook about 3 to 5 minutes, or until tender. Set aside. In a large skillet, saut E the onions in the butter or margarine for about 5 minutes or until lightly browned. Add the garlic, crawfish or shrimp, hot pepper sauce and Creole seasoning. Saute another 5 minutes and add to the broccoli and broth.
In a separate bowl, mix together the cream of chicken soup, the cream of celery soup, and the milk. Mix the cornstarch and cold water and stir into the soup mixture. Mix well. Add mixture to the broccoli and broth. Cook over medium heat, stirring constantly until thick and bubbly. Stir in cheese. Reduce heat to low and stir until cheese is blended. DO NOT BOIL.
Recipe Black Bean and Corn Quesadillas
Ingredients
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese, divided
Directions
Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese, divided
Directions
Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
Recipe Baked Rigatoni with Italian Sausage and Fennel
Ingredients
1 pound hot Italian sausage links
1 (16 ounce) package rigatoni pasta
1 (24 ounce) jar marinara sauce
1 bulb fennel, trimmed and thinly sliced
1 roasted red bell pepper, chopped
1/2 yellow onion, chopped
1/4 cup chopped fresh basil leaves
2 cloves garlic, minced
salt and pepper to taste
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup grated Asiago cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.
1 pound hot Italian sausage links
1 (16 ounce) package rigatoni pasta
1 (24 ounce) jar marinara sauce
1 bulb fennel, trimmed and thinly sliced
1 roasted red bell pepper, chopped
1/2 yellow onion, chopped
1/4 cup chopped fresh basil leaves
2 cloves garlic, minced
salt and pepper to taste
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup grated Asiago cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.
Recipe Applesauce Rum-Raisin Cake
Ingredients
1/2 cup golden raisins
1/2 cup raisins
1/3 cup dark rum
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon cornstarch
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon unsweetened cocoa powder
1/2 cup chopped walnuts
1 1/2 cups applesauce
Directions
Place all the raisins in a small bowl with the rum and let sit overnight, if possible
Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9x13 inch baking pan.
In a large bowl, cream the butter or margarine with the sugar. Beat in the eggs, then the applesauce.
In another bowl, stir together the flours, cornstarch, baking soda, spices, salt, and cocoa. Beat into the creamed ingredients. Stir in the raisins, along with any rum that was not absorbed, and the walnuts. Turn batter into the prepared pan.
Bake at 375 degrees F (190 degrees C) for 25 minutes or until cake tests done. Let cool on a rack. Makes about 12 servings.
1/2 cup golden raisins
1/2 cup raisins
1/3 cup dark rum
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon cornstarch
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon unsweetened cocoa powder
1/2 cup chopped walnuts
1 1/2 cups applesauce
Directions
Place all the raisins in a small bowl with the rum and let sit overnight, if possible
Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9x13 inch baking pan.
In a large bowl, cream the butter or margarine with the sugar. Beat in the eggs, then the applesauce.
In another bowl, stir together the flours, cornstarch, baking soda, spices, salt, and cocoa. Beat into the creamed ingredients. Stir in the raisins, along with any rum that was not absorbed, and the walnuts. Turn batter into the prepared pan.
Bake at 375 degrees F (190 degrees C) for 25 minutes or until cake tests done. Let cool on a rack. Makes about 12 servings.
Recipe Buried Treasure Date Bars
Ingredients
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
4 eggs
1 1/2 cups white sugar
1/4 cup milk
1 teaspoon vanilla extract
1 cup wheat bran
1 1/2 cups dates, pitted and chopped
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square baking pan.
Combine flour, baking powder and salt and set aside. Separate eggs and beat together egg yolks and sugar until thick. Beat in milk and vanilla extract. Gradually blend in flour mixture. Fold in bran flakes, dates and nuts. In a large bowl, beat egg whites until stiff but not dry and fold into date mixture.
Spread batter evenly in prepared pan. Bake for 15-20 minutes until top is lightly colored. Leave in pan and cool on wire rack. Cut cooled dough into 1 inch strips and sprinkle with confectioners' sugar.
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
4 eggs
1 1/2 cups white sugar
1/4 cup milk
1 teaspoon vanilla extract
1 cup wheat bran
1 1/2 cups dates, pitted and chopped
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square baking pan.
Combine flour, baking powder and salt and set aside. Separate eggs and beat together egg yolks and sugar until thick. Beat in milk and vanilla extract. Gradually blend in flour mixture. Fold in bran flakes, dates and nuts. In a large bowl, beat egg whites until stiff but not dry and fold into date mixture.
Spread batter evenly in prepared pan. Bake for 15-20 minutes until top is lightly colored. Leave in pan and cool on wire rack. Cut cooled dough into 1 inch strips and sprinkle with confectioners' sugar.
Recipe Baked Chili
Ingredients
6 bacon strips, diced
1 1/2 pounds ground beef
1 large onion, thinly sliced
1/2 cup chopped green pepper
2 (16 ounce) cans kidney beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (6 ounce) can tomato paste
4 1/2 teaspoons chili powder
1 1/2 teaspoons salt
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon rubbed sage
Directions
In a large saucepan, cook bacon; remove with a slotted spoon and drain on paper towels. Cook beef, onion and green pepper in drippings over medium heat until meat is no longer pink; drain. Remove from the heat; add the remaining ingredients. Stir in bacon; mix well. Transfer to an oven proof Dutch oven or greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 45 minutes. Uncover and bake 15 minutes longer or until thick and bubbly.
6 bacon strips, diced
1 1/2 pounds ground beef
1 large onion, thinly sliced
1/2 cup chopped green pepper
2 (16 ounce) cans kidney beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (6 ounce) can tomato paste
4 1/2 teaspoons chili powder
1 1/2 teaspoons salt
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon rubbed sage
Directions
In a large saucepan, cook bacon; remove with a slotted spoon and drain on paper towels. Cook beef, onion and green pepper in drippings over medium heat until meat is no longer pink; drain. Remove from the heat; add the remaining ingredients. Stir in bacon; mix well. Transfer to an oven proof Dutch oven or greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 45 minutes. Uncover and bake 15 minutes longer or until thick and bubbly.
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 Almond Crescents III
Ingredients
1 cup shortening
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
1/4 teaspoon salt
1 tablespoon water
2 cups all-purpose flour
1 cup ground blanched almonds
1 cup semisweet chocolate chips
Directions
Mix together shortening and confectioner's sugar and water. Stir in flour, salt, vanilla and almonds. Mix well.
Form dough with hands into 3 inch lengths about pencil thin.
Bake on ungreased sheet in a preheated 300 degrees F oven (150 degrees C) for 20 minutes.
While cookies cool, melt chocolate chips in a double boiler or in a bowl in the microwave. When cookies are completely cool, dip one half in melted chocolate.
1 cup shortening
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
1/4 teaspoon salt
1 tablespoon water
2 cups all-purpose flour
1 cup ground blanched almonds
1 cup semisweet chocolate chips
Directions
Mix together shortening and confectioner's sugar and water. Stir in flour, salt, vanilla and almonds. Mix well.
Form dough with hands into 3 inch lengths about pencil thin.
Bake on ungreased sheet in a preheated 300 degrees F oven (150 degrees C) for 20 minutes.
While cookies cool, melt chocolate chips in a double boiler or in a bowl in the microwave. When cookies are completely cool, dip one half in melted chocolate.
Recipe Autumn Fruit Salad
Ingredients
1 1/2 cups sugar
1/2 cup all-purpose flour
1 1/2 cups water
1 teaspoon butter or margarine
1 teaspoon vanilla extract
6 cups cubed unpeeled apples
2 cups halved seedless red grapes
1 cup diced celery
1 cup walnut halves
Directions
In a saucepan, combine sugar and flour. Stir in water; bring to a boil. Cook and boil until mixture thickens. Remove from the heat; stir in butter and vanilla. Cool to room temperature. In a large bowl, combine apples, grapes, celery and walnuts. Add the dressing and toss gently. Refrigerate until serving.
1 1/2 cups sugar
1/2 cup all-purpose flour
1 1/2 cups water
1 teaspoon butter or margarine
1 teaspoon vanilla extract
6 cups cubed unpeeled apples
2 cups halved seedless red grapes
1 cup diced celery
1 cup walnut halves
Directions
In a saucepan, combine sugar and flour. Stir in water; bring to a boil. Cook and boil until mixture thickens. Remove from the heat; stir in butter and vanilla. Cool to room temperature. In a large bowl, combine apples, grapes, celery and walnuts. Add the dressing and toss gently. Refrigerate until serving.
Recipe Broccoli Casserole I
Ingredients
2 (10 ounce) packages frozen chopped broccoli
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups instant rice
3/4 cup chopped onion
1/4 cup butter
1 (16 ounce) jar process cheese sauce
salt to taste
ground black pepper to taste
Directions
Cook rice as directed on box.
Saute onions in margarine until done.
Cook broccoli as directed on package and drain.
Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish.
Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).
2 (10 ounce) packages frozen chopped broccoli
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups instant rice
3/4 cup chopped onion
1/4 cup butter
1 (16 ounce) jar process cheese sauce
salt to taste
ground black pepper to taste
Directions
Cook rice as directed on box.
Saute onions in margarine until done.
Cook broccoli as directed on package and drain.
Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish.
Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).
Recipe Baked Shells in Sauce
Ingredients
1/2 cup seashell pasta
1 cup tomato sauce
1/2 cup mushrooms, diced
1/4 cup crumbled firm silken tofu
1/4 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions
Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl combine tomato sauce, mushrooms and tofu. Stir in cooked pasta. In a separate, small bowl combine mozzarella and Parmesan cheeses.
In a small casserole dish layer pasta mixture and cheeses.
Bake in preheated oven for 30 minutes, or until lightly browned.
1/2 cup seashell pasta
1 cup tomato sauce
1/2 cup mushrooms, diced
1/4 cup crumbled firm silken tofu
1/4 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions
Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl combine tomato sauce, mushrooms and tofu. Stir in cooked pasta. In a separate, small bowl combine mozzarella and Parmesan cheeses.
In a small casserole dish layer pasta mixture and cheeses.
Bake in preheated oven for 30 minutes, or until lightly browned.
Recipe Awesome Honey Pecan Pork Chops
Ingredients
1 1/4 pounds boneless pork loin, pounded thin
1/2 cup all-purpose flour for coating
salt and pepper to taste
2 tablespoons butter
1/4 cup honey
1/4 cup chopped pecans
Directions
In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.
1 1/4 pounds boneless pork loin, pounded thin
1/2 cup all-purpose flour for coating
salt and pepper to taste
2 tablespoons butter
1/4 cup honey
1/4 cup chopped pecans
Directions
In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.
Recipe Awesome Sausage, Apple and Cranberry Stuffing
Ingredients
1 1/2 cups cubed whole wheat bread
3 3/4 cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped
3/4 cup turkey stock
4 tablespoons unsalted butter, melted
Directions
Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.
1 1/2 cups cubed whole wheat bread
3 3/4 cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped
3/4 cup turkey stock
4 tablespoons unsalted butter, melted
Directions
Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.
Recipe Brunch Enchiladas
Ingredients
2 cups cubed fully cooked ham
1/2 cup chopped green onions
10 (8 inch) flour tortillas
2 cups shredded Cheddar cheese, divided
1 tablespoon all-purpose flour
2 cups half-and-half cream
6 eggs, beaten
1/4 teaspoon salt
Directions
Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
In a bowl, combine flour, cream, eggs and salt if desired until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.
2 cups cubed fully cooked ham
1/2 cup chopped green onions
10 (8 inch) flour tortillas
2 cups shredded Cheddar cheese, divided
1 tablespoon all-purpose flour
2 cups half-and-half cream
6 eggs, beaten
1/4 teaspoon salt
Directions
Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
In a bowl, combine flour, cream, eggs and salt if desired until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.
Recipe Butter Bean Soup
Ingredients
4 medium red potatoes, diced with peel
1/2 onion, chopped
1 (10.75 ounce) can condensed cream of celery soup
1 cup cubed cooked ham
1 (15.5 ounce) can butter beans, drained
1/4 teaspoon ground cumin, or to taste
1/4 teaspoon ground coriander, or to taste
Directions
Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain, leaving one inch of liquid in with the potatoes. Place over low heat, and add the onion. Simmer until onion is soft. Stir in the cream of celery soup, ham and butter beans. Season with cumin and coriander. Simmer for 5 or 10 minutes, until heated through.
4 medium red potatoes, diced with peel
1/2 onion, chopped
1 (10.75 ounce) can condensed cream of celery soup
1 cup cubed cooked ham
1 (15.5 ounce) can butter beans, drained
1/4 teaspoon ground cumin, or to taste
1/4 teaspoon ground coriander, or to taste
Directions
Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain, leaving one inch of liquid in with the potatoes. Place over low heat, and add the onion. Simmer until onion is soft. Stir in the cream of celery soup, ham and butter beans. Season with cumin and coriander. Simmer for 5 or 10 minutes, until heated through.
Recipe Apple Nut Bread
Ingredients
1/2 cup butter or margarine, softened
1 1/8 cups sugar, divided
2 eggs
1 cup grated peeled apple
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons buttermilk
1/2 teaspoon vanilla extract
1 cup chopped nuts
3/4 teaspoon ground cinnamon
Directions
In a mixing bowl, cream the butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in apple. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Stir in vanilla and nuts. Pour into a greased and floured 9-in. x 5-in. x 3-in. loaf pan. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to wire rack.
1/2 cup butter or margarine, softened
1 1/8 cups sugar, divided
2 eggs
1 cup grated peeled apple
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons buttermilk
1/2 teaspoon vanilla extract
1 cup chopped nuts
3/4 teaspoon ground cinnamon
Directions
In a mixing bowl, cream the butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in apple. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Stir in vanilla and nuts. Pour into a greased and floured 9-in. x 5-in. x 3-in. loaf pan. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to wire rack.
Recipe Amsterdam Hippie Soymilk Chai
Ingredients
2 quarts soy milk
4 inch piece fresh ginger root - peeled, sliced and crushed
1 1/2 tablespoons whole cardamom pods, coarsely crushed
1 tablespoon whole cloves, coarsely crushed
1 cinnamon stick
2 tablespoons brown sugar
Directions
In a saucepan over high heat, bring the soymilk to a boil, then reduce heat to medium. Stir in the ginger, cardamom, cloves and cinnamon. Simmer for 15 minutes, stirring occasionally. Sweeten to taste with brown sugar. Strain the mixture into another pot; serve hot.
2 quarts soy milk
4 inch piece fresh ginger root - peeled, sliced and crushed
1 1/2 tablespoons whole cardamom pods, coarsely crushed
1 tablespoon whole cloves, coarsely crushed
1 cinnamon stick
2 tablespoons brown sugar
Directions
In a saucepan over high heat, bring the soymilk to a boil, then reduce heat to medium. Stir in the ginger, cardamom, cloves and cinnamon. Simmer for 15 minutes, stirring occasionally. Sweeten to taste with brown sugar. Strain the mixture into another pot; serve hot.
Recipe Butterscotch Sauce II
Ingredients
1 cup packed brown sugar
1/4 cup milk
2 tablespoons light corn syrup
3 tablespoons butter
Directions
In a small saucepan, stir together the brown sugar, milk, corn syrup and butter. Warm over low heat until smooth and butter is melted. Do not boil.
1 cup packed brown sugar
1/4 cup milk
2 tablespoons light corn syrup
3 tablespoons butter
Directions
In a small saucepan, stir together the brown sugar, milk, corn syrup and butter. Warm over low heat until smooth and butter is melted. Do not boil.
Recipe Black Olive, Mushroom, and Sausage Stuffing
Ingredients
20 slices bread
1 pound breakfast sausage
3/4 cup butter
1 cup chopped onion
2 cups chopped celery
2 cups sliced fresh mushrooms
1 (15 ounce) can black olives, drained and chopped
2 teaspoons garlic, minced
1 tablespoon poultry seasoning
1/4 teaspoon salt (optional)
1/4 teaspoon ground black pepper
1 egg, beaten
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Place the bread slices onto baking sheets in a single layer. Bake in the preheated oven until golden brown, then turn the bread over, and continue baking until golden brown on the other side as well, about 15 minutes. Remove, and allow the bread to cool. Once cool, cut into 1/2-inch cubes.
Meanwhile, heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly no longer pink. Stir in the butter, onion, and celery; continue cooking until the onion has softened and turned translucent, about 5 minutes. Scrape the mixture into a large mixing bowl, and stir in the mushrooms, olives, garlic, poultry seasoning, salt, and pepper. Stir in half of the bread cubes until evenly blended, then stir in the beaten egg with the remaining bread cubes. Pack into the prepared baking dish.
Bake in the preheated oven until crispy and golden brown on top, about 30 minutes.
20 slices bread
1 pound breakfast sausage
3/4 cup butter
1 cup chopped onion
2 cups chopped celery
2 cups sliced fresh mushrooms
1 (15 ounce) can black olives, drained and chopped
2 teaspoons garlic, minced
1 tablespoon poultry seasoning
1/4 teaspoon salt (optional)
1/4 teaspoon ground black pepper
1 egg, beaten
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Place the bread slices onto baking sheets in a single layer. Bake in the preheated oven until golden brown, then turn the bread over, and continue baking until golden brown on the other side as well, about 15 minutes. Remove, and allow the bread to cool. Once cool, cut into 1/2-inch cubes.
Meanwhile, heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly no longer pink. Stir in the butter, onion, and celery; continue cooking until the onion has softened and turned translucent, about 5 minutes. Scrape the mixture into a large mixing bowl, and stir in the mushrooms, olives, garlic, poultry seasoning, salt, and pepper. Stir in half of the bread cubes until evenly blended, then stir in the beaten egg with the remaining bread cubes. Pack into the prepared baking dish.
Bake in the preheated oven until crispy and golden brown on top, about 30 minutes.
Recipe Baked Taco Chicken
Ingredients
1 cup all-purpose flour
2 (1.25 ounce) packages taco seasoning
1/2 teaspoon salt
2 eggs
2 tablespoons milk
2 broiler/fryer chickens (3 to 4 pounds), cut up
Directions
In a large resealable plastic bag, combine the flour, taco seasoning and salt. In a shallow bowl, beat eggs and milk. Dip chicken pieces in egg mixture, then place in bag and shake to coat. Place bone side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350 degrees F for 55-60 minutes or until juices run clear.
1 cup all-purpose flour
2 (1.25 ounce) packages taco seasoning
1/2 teaspoon salt
2 eggs
2 tablespoons milk
2 broiler/fryer chickens (3 to 4 pounds), cut up
Directions
In a large resealable plastic bag, combine the flour, taco seasoning and salt. In a shallow bowl, beat eggs and milk. Dip chicken pieces in egg mixture, then place in bag and shake to coat. Place bone side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350 degrees F for 55-60 minutes or until juices run clear.
Recipe Brie Cranberry and Chicken Pizza
Ingredients
2 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 (12 inch) prepared pizza crust
1 1/2 cups cranberry sauce
6 ounces Brie cheese, chopped
8 ounces shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Chop chicken breasts into bite-size pieces. Heat oil in medium skillet until hot. Add chicken and saute until browned and almost cooked through.
Spread cranberry sauce over the pizza crust. Top with chicken, brie and cover with mozzarella.
Bake at 350 degrees F (175 degrees C) for 20 minutes.
2 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 (12 inch) prepared pizza crust
1 1/2 cups cranberry sauce
6 ounces Brie cheese, chopped
8 ounces shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Chop chicken breasts into bite-size pieces. Heat oil in medium skillet until hot. Add chicken and saute until browned and almost cooked through.
Spread cranberry sauce over the pizza crust. Top with chicken, brie and cover with mozzarella.
Bake at 350 degrees F (175 degrees C) for 20 minutes.
Recipe Bacon-Wrapped Venison
Ingredients
1 1/2 pounds venison tenderloin
2 tablespoons olive oil or vegetable oil, divided
1 clove garlic, minced
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 pound fresh mushrooms, sliced
4 bacon strips
1 tablespoon cornstarch
1 1/4 cups beef broth
2 tablespoons minced fresh parsley
Directions
Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside. Wrap bacon around tenderloin, securing the ends with toothpicks. Return to skillet. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160 degrees F, turning frequently. Remove and keep warm. In a small bowl, combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley and reserved mushrooms; cook and stir until heated through. Discard toothpicks from tenderloin; serve with mushroom sauce.
1 1/2 pounds venison tenderloin
2 tablespoons olive oil or vegetable oil, divided
1 clove garlic, minced
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 pound fresh mushrooms, sliced
4 bacon strips
1 tablespoon cornstarch
1 1/4 cups beef broth
2 tablespoons minced fresh parsley
Directions
Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside. Wrap bacon around tenderloin, securing the ends with toothpicks. Return to skillet. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160 degrees F, turning frequently. Remove and keep warm. In a small bowl, combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley and reserved mushrooms; cook and stir until heated through. Discard toothpicks from tenderloin; serve with mushroom sauce.
Recipe Bacon-Swiss Tossed Salad
Ingredients
1/2 cup mayonnaise
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups mixed salad greens
1 medium red onion, sliced
1 (10 ounce) package frozen peas, thawed
8 ounces sliced Swiss cheese, julienned
1 pound bacon, cooked and crumbled
Directions
In a small bowl, combine mayonnaise, sugar, salt and pepper. In a large salad bowl, layer a third of the greens and a third of the mayonnaise mixture, onion, peas and cheese. Repeat the layers twice. Cover and refrigerate for at least 2 hours. Just before serving, add the bacon and toss.
1/2 cup mayonnaise
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups mixed salad greens
1 medium red onion, sliced
1 (10 ounce) package frozen peas, thawed
8 ounces sliced Swiss cheese, julienned
1 pound bacon, cooked and crumbled
Directions
In a small bowl, combine mayonnaise, sugar, salt and pepper. In a large salad bowl, layer a third of the greens and a third of the mayonnaise mixture, onion, peas and cheese. Repeat the layers twice. Cover and refrigerate for at least 2 hours. Just before serving, add the bacon and toss.
Recipe Angel's Yummy Bruschetta
Ingredients
1 French baguette
3 tomatoes, seeded and chopped
1 onion, minced
1 clove garlic, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
8 ounces mozzarella cheese
Directions
In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate.
Preheat oven to 375 degrees F (190 degrees C).
Cut the loaf of French bread into 12 slices on the diagonal. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 250 degrees F (120 degrees C).
Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella. Place the pan of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve immediately.
1 French baguette
3 tomatoes, seeded and chopped
1 onion, minced
1 clove garlic, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
8 ounces mozzarella cheese
Directions
In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate.
Preheat oven to 375 degrees F (190 degrees C).
Cut the loaf of French bread into 12 slices on the diagonal. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 250 degrees F (120 degrees C).
Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella. Place the pan of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve immediately.
Recipe Aracely's Flan
Ingredients
10 egg yolks
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
3 tablespoons margarine
3 tablespoons brown sugar
Directions
Whisk together the yolks, condensed milk, and evaporated milk; set aside. Melt margarine in a small saucepan over medium heat. Stir in the brown sugar; keep stirring until the brown sugar has dissolved, and is smooth. Evenly spread the sugar over the bottom of a pie plate, then pour in the custard. Cover with foil. (See note at bottom.)
Fill a large pot approximately 3/4 full with water and bring to a simmer on the stove. Place the pie plate over the simmering water and cook for 65 to 70 minutes, until flan has set. Remove flan from the boiling water and allow to cool for at least 30 minutes.
To serve, loosen the flan from the pie plate by running a knife around the edges; invert onto a serving plate. Serve at room temperature or cold.
10 egg yolks
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
3 tablespoons margarine
3 tablespoons brown sugar
Directions
Whisk together the yolks, condensed milk, and evaporated milk; set aside. Melt margarine in a small saucepan over medium heat. Stir in the brown sugar; keep stirring until the brown sugar has dissolved, and is smooth. Evenly spread the sugar over the bottom of a pie plate, then pour in the custard. Cover with foil. (See note at bottom.)
Fill a large pot approximately 3/4 full with water and bring to a simmer on the stove. Place the pie plate over the simmering water and cook for 65 to 70 minutes, until flan has set. Remove flan from the boiling water and allow to cool for at least 30 minutes.
To serve, loosen the flan from the pie plate by running a knife around the edges; invert onto a serving plate. Serve at room temperature or cold.
Recipe Bodacious Brownies
Ingredients
1/2 cup butter or margarine
1 cup white sugar
1/3 cup unsweetened cocoa powder
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
Melt butter in medium sauce pan. Remove from heat, and stir in sugar and cocoa. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the chocolate mixture until just blended. Fold in walnuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 25 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. Cool in pan on a wire rack.
1/2 cup butter or margarine
1 cup white sugar
1/3 cup unsweetened cocoa powder
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
Melt butter in medium sauce pan. Remove from heat, and stir in sugar and cocoa. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the chocolate mixture until just blended. Fold in walnuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 25 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. Cool in pan on a wire rack.
Recipe Battered Balsamic Fish
Ingredients
2 cups olive oil for frying
1 red onion, sliced and separated into rings
1/2 cup balsamic vinegar
2 cups plain dry bread crumbs
1 cup self-rising flour
6 (6 ounce) fillets halibut
Directions
Heat 1/4 to 1/2 inch of oil in a large heavy skillet over medium heat. While that is warming, place the red onion onto a platter and sprinkle with balsamic vinegar.
Combine the bread crumbs and flour. Press fish into the mixture to coat on both sides. Fry in the hot oil until cooked through, about 5 minutes on each side.
Transfer to the dish of onions and allow to drain. Wait 5 minutes and then transfer to serving plates. Spoon some of the vinegar and onions over the top for show.
2 cups olive oil for frying
1 red onion, sliced and separated into rings
1/2 cup balsamic vinegar
2 cups plain dry bread crumbs
1 cup self-rising flour
6 (6 ounce) fillets halibut
Directions
Heat 1/4 to 1/2 inch of oil in a large heavy skillet over medium heat. While that is warming, place the red onion onto a platter and sprinkle with balsamic vinegar.
Combine the bread crumbs and flour. Press fish into the mixture to coat on both sides. Fry in the hot oil until cooked through, about 5 minutes on each side.
Transfer to the dish of onions and allow to drain. Wait 5 minutes and then transfer to serving plates. Spoon some of the vinegar and onions over the top for show.
Recipe Auntie's Buttermilk Cake
Ingredients
3/4 cup shortening
1 1/2 cups white sugar
2 3/4 cups cake flour
1/2 teaspoon salt
4 egg whites
1 teaspoon vanilla extract
1 tablespoon buttermilk
1 teaspoon baking powder
1 1/2 cups buttermilk
1/2 teaspoon baking soda
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 1- 13 x9 inch square cake pan.
Cream shortening and sugar together and add 1 tablespoon buttermilk.
Sift flour three times and add baking powder and salt.
Combine 1 1/2 cups buttermilk with 1/2 teaspoon baking soda. Alternate adding buttermilk to shortening mixture with flour.
Beat egg whites until stiff and fold into batter. Stir in the vanilla and almond extracts. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Once cool frost with frosting of your choice. If you want you can add orange extract to the frosting, about 1 teaspoon.
3/4 cup shortening
1 1/2 cups white sugar
2 3/4 cups cake flour
1/2 teaspoon salt
4 egg whites
1 teaspoon vanilla extract
1 tablespoon buttermilk
1 teaspoon baking powder
1 1/2 cups buttermilk
1/2 teaspoon baking soda
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 1- 13 x9 inch square cake pan.
Cream shortening and sugar together and add 1 tablespoon buttermilk.
Sift flour three times and add baking powder and salt.
Combine 1 1/2 cups buttermilk with 1/2 teaspoon baking soda. Alternate adding buttermilk to shortening mixture with flour.
Beat egg whites until stiff and fold into batter. Stir in the vanilla and almond extracts. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Once cool frost with frosting of your choice. If you want you can add orange extract to the frosting, about 1 teaspoon.
Recipe Brandied Candied Sweet Potatoes
Ingredients
2 pounds sweet potatoes
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup brandy
1/2 teaspoon salt
Directions
Peel and cut the sweet potatoes into 2 inch chunks. Place them in a large pot of water and boil until tender.
In a large skillet melt the butter or margarine. Stir in the brown sugar, brandy and salt. Stir until smooth. Add the sweet potatoes. Cook over low heat, stirring gently, until sweet potatoes are heated through and well glazed.
2 pounds sweet potatoes
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup brandy
1/2 teaspoon salt
Directions
Peel and cut the sweet potatoes into 2 inch chunks. Place them in a large pot of water and boil until tender.
In a large skillet melt the butter or margarine. Stir in the brown sugar, brandy and salt. Stir until smooth. Add the sweet potatoes. Cook over low heat, stirring gently, until sweet potatoes are heated through and well glazed.
Recipe Best Ever Sloppy Joes
Ingredients
2 pounds ground beef chuck
1 large diced onion
1 large diced green pepper
1 celery stalk, diced
1 1/2 (10.75 ounce) cans tomato soup
1 teaspoon cumin
1/4 teaspoon Worcestershire sauce
salt and pepper to taste (optional)
6 hamburger buns
1 cup shredded Cheddar cheese
Directions
Place a large skillet over medium heat. Crumble the ground beef into the skillet and cook until brown. Add the onion, pepper, and celery and cook until soft. Stir in the tomato soup, ground cumin, Worcestershire sauce, salt, and pepper; simmer until hot. Ladle meat onto hamburger buns; top with Cheddar cheese.
2 pounds ground beef chuck
1 large diced onion
1 large diced green pepper
1 celery stalk, diced
1 1/2 (10.75 ounce) cans tomato soup
1 teaspoon cumin
1/4 teaspoon Worcestershire sauce
salt and pepper to taste (optional)
6 hamburger buns
1 cup shredded Cheddar cheese
Directions
Place a large skillet over medium heat. Crumble the ground beef into the skillet and cook until brown. Add the onion, pepper, and celery and cook until soft. Stir in the tomato soup, ground cumin, Worcestershire sauce, salt, and pepper; simmer until hot. Ladle meat onto hamburger buns; top with Cheddar cheese.
Recipe Black Pepper Pound Cake
Ingredients
1 cup butter, softened
3 cups sugar
3 teaspoons coarsely ground pepper
2 teaspoons lemon extract
6 eggs
3 cups all-purpose flour
1 cup heavy whipping cream
confectioners' sugar
Directions
In a large mixing bowl, cream butter and sugar. Beat in pepper and extract. Add eggs, one at a time, beating very well after each addition. Add flour alternately with cream; mix well.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325 degrees F for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
1 cup butter, softened
3 cups sugar
3 teaspoons coarsely ground pepper
2 teaspoons lemon extract
6 eggs
3 cups all-purpose flour
1 cup heavy whipping cream
confectioners' sugar
Directions
In a large mixing bowl, cream butter and sugar. Beat in pepper and extract. Add eggs, one at a time, beating very well after each addition. Add flour alternately with cream; mix well.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325 degrees F for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Recipe Buttermilk Cinnamon Bread
Ingredients
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
2 1/2 cups sugar, divided
2 cups buttermilk
2 eggs
1 tablespoon ground cinnamon
1 tablespoon finely chopped walnuts
Directions
In a large mixing bowl, combine flour, baking soda and salt. In a small bowl, combine oil and 1-1/2 cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. Fill two greased 8-in. x 4-in. x 2-in. or five 5-in. x 2-1/2-in. loaf pans about one-third full. Combine cinnamon and remaining sugar; sprinkle half over the batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Sprinkle with nuts. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack.
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
2 1/2 cups sugar, divided
2 cups buttermilk
2 eggs
1 tablespoon ground cinnamon
1 tablespoon finely chopped walnuts
Directions
In a large mixing bowl, combine flour, baking soda and salt. In a small bowl, combine oil and 1-1/2 cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. Fill two greased 8-in. x 4-in. x 2-in. or five 5-in. x 2-1/2-in. loaf pans about one-third full. Combine cinnamon and remaining sugar; sprinkle half over the batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Sprinkle with nuts. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack.
Recipe Apple Walnut Pound Cake
Ingredients
1/2 cup butter
1 cup white sugar
2 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons buttermilk
1 cup chopped apples
1/2 cup chopped walnuts
1 teaspoon vanilla extract
Directions
Butter a 9x5x3-inch pan. Preheat oven to 350 degrees F (175 degrees C).
Cream butter, add sugar slowly, and continue to beat until light and lemon-colored. Beat in eggs.
Sift flour with salt, baking soda, and baking powder. Add to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Stir in the apples, nuts, and vanilla. Spoon batter into prepared pan.
Bake in a preheated 350 degree F (175 degrees C) oven for 50-60 minutes, until the loaf pulls away slightly from the sides of the pan or until a cake tester comes out clean. Cool in the pan for about 5 minutes, then loosen from pan and turn onto a rack to cool completely before slicing.
1/2 cup butter
1 cup white sugar
2 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons buttermilk
1 cup chopped apples
1/2 cup chopped walnuts
1 teaspoon vanilla extract
Directions
Butter a 9x5x3-inch pan. Preheat oven to 350 degrees F (175 degrees C).
Cream butter, add sugar slowly, and continue to beat until light and lemon-colored. Beat in eggs.
Sift flour with salt, baking soda, and baking powder. Add to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Stir in the apples, nuts, and vanilla. Spoon batter into prepared pan.
Bake in a preheated 350 degree F (175 degrees C) oven for 50-60 minutes, until the loaf pulls away slightly from the sides of the pan or until a cake tester comes out clean. Cool in the pan for about 5 minutes, then loosen from pan and turn onto a rack to cool completely before slicing.
Recipe Banana Cream Cheese Pie
Ingredients
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 cup mashed ripe bananas
1 teaspoon lemon juice
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) graham cracker crust
STRAWBERRY TOPPING:
2 tablespoons white sugar
1 teaspoon cornstarch
1 1/4 cups sliced fresh strawberries
5 drops red food coloring (optional)
Directions
In a bowl, beat cream cheese and sugar until smooth. Combine bananas and lemon juice; add to cream cheese mixture. Fold in whipped topping. Pour into crust. Cover and refrigerate for 1 hour or until set.
In a saucepan, combine sugar and cornstarch. Stir in strawberries and food coloring if desired. Let stand for 5 minutes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Cool. Drizzle some over pie. Cut into wedges; serve with remaining topping.
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 cup mashed ripe bananas
1 teaspoon lemon juice
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) graham cracker crust
STRAWBERRY TOPPING:
2 tablespoons white sugar
1 teaspoon cornstarch
1 1/4 cups sliced fresh strawberries
5 drops red food coloring (optional)
Directions
In a bowl, beat cream cheese and sugar until smooth. Combine bananas and lemon juice; add to cream cheese mixture. Fold in whipped topping. Pour into crust. Cover and refrigerate for 1 hour or until set.
In a saucepan, combine sugar and cornstarch. Stir in strawberries and food coloring if desired. Let stand for 5 minutes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Cool. Drizzle some over pie. Cut into wedges; serve with remaining topping.
Recipe Baked Snapper with Chilies, Ginger and Basil
Ingredients
1 (1 1/2 pound) whole red snapper, cleaned and scaled
1/2 cup fresh basil leaves
2 tablespoons peanut oil
2 tablespoons fish sauce
2 cloves garlic, minced
1 teaspoon minced fresh ginger
2 red chile peppers, sliced diagonally
1 yellow bell pepper, seeded and diced
1 tablespoon brown sugar
1 tablespoon rice vinegar
2 tablespoons water
2 tomatoes, seeded and sliced
5 leaves basil
Directions
Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
Stuff the cavity of the snapper with 1/2 cup basil leaves and set aside. Heat the peanut oil in a large skillet over high heat until it begins to smoke. Place the snapper in the skillet, and quickly brown on both sides, about 1 minute total. Place the fish into the roasting pan, and sprinkle with fish sauce. Reserve the peanut oil in the skillet.
Bake fish in preheated oven until the flesh flakes easily with a fork, 25 to 30 minutes.
Meanwhile, heat the remaining peanut oil over medium heat. Stir in the garlic, ginger, chile peppers, and yellow pepper and cook until the peppers have softened, about 5 minutes. Stir in the sugar, rice vinegar, water, and tomatoes. Bring to a simmer over medium-high heat until thickened to desired consistency. Pour the sauce over the snapper, and garnish with the remaining basil leaves to serve.
1 (1 1/2 pound) whole red snapper, cleaned and scaled
1/2 cup fresh basil leaves
2 tablespoons peanut oil
2 tablespoons fish sauce
2 cloves garlic, minced
1 teaspoon minced fresh ginger
2 red chile peppers, sliced diagonally
1 yellow bell pepper, seeded and diced
1 tablespoon brown sugar
1 tablespoon rice vinegar
2 tablespoons water
2 tomatoes, seeded and sliced
5 leaves basil
Directions
Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
Stuff the cavity of the snapper with 1/2 cup basil leaves and set aside. Heat the peanut oil in a large skillet over high heat until it begins to smoke. Place the snapper in the skillet, and quickly brown on both sides, about 1 minute total. Place the fish into the roasting pan, and sprinkle with fish sauce. Reserve the peanut oil in the skillet.
Bake fish in preheated oven until the flesh flakes easily with a fork, 25 to 30 minutes.
Meanwhile, heat the remaining peanut oil over medium heat. Stir in the garlic, ginger, chile peppers, and yellow pepper and cook until the peppers have softened, about 5 minutes. Stir in the sugar, rice vinegar, water, and tomatoes. Bring to a simmer over medium-high heat until thickened to desired consistency. Pour the sauce over the snapper, and garnish with the remaining basil leaves to serve.
Recipe Balsamic Cole Slaw
Ingredients
1 serving cooking spray
1 cup shredded cabbage
1 cup shredded red cabbage
1/2 cup shredded carrots
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup balsamic vinegar
Directions
Heat a large skillet over medium-high heat. Spray with cooking spray.
Cook the cabbage, red cabbage, and carrots in the hot skillet until they begin to soften, about 2 minutes. Stir in the garlic powder, onion powder, salt, and pepper. Continue to cook and stir until cabbage and carrots are soft, 8 to 10 minutes. Stir balsamic vinegar into the cabbage mixture just before removing from heat.
1 serving cooking spray
1 cup shredded cabbage
1 cup shredded red cabbage
1/2 cup shredded carrots
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup balsamic vinegar
Directions
Heat a large skillet over medium-high heat. Spray with cooking spray.
Cook the cabbage, red cabbage, and carrots in the hot skillet until they begin to soften, about 2 minutes. Stir in the garlic powder, onion powder, salt, and pepper. Continue to cook and stir until cabbage and carrots are soft, 8 to 10 minutes. Stir balsamic vinegar into the cabbage mixture just before removing from heat.
Recipe Blend of the Bayou
Ingredients
1 (8 ounce) package cream cheese, cubed
4 tablespoons butter or margarine, divided
1 large onion, chopped
2 celery ribs, chopped
1 large green pepper, chopped
1 pound cooked medium shrimp, peeled and deveined
2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (4.5 ounce) jar sliced mushrooms, drained
1 teaspoon garlic salt
3/4 teaspoon hot pepper sauce
1/2 teaspoon cayenne pepper
3/4 cup cooked rice
3/4 cup shredded Cheddar cheese
1/2 cup crushed butter-flavored crackers
Directions
In a small saucepan, cook and stir the cream cheese and 2 tablespoons butter over low heat until melted and smooth. In a large skillet, saute the onion, celery and green pepper in remaining butter until tender. Stir in the shrimp, crab, soup, mushrooms, garlic salt, hot pepper sauce, cayenne and rice.
Transfer to a greased 2-qt. baking dish. Combine cheese and cracker crumbs; sprinkle over the top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly.
1 (8 ounce) package cream cheese, cubed
4 tablespoons butter or margarine, divided
1 large onion, chopped
2 celery ribs, chopped
1 large green pepper, chopped
1 pound cooked medium shrimp, peeled and deveined
2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (4.5 ounce) jar sliced mushrooms, drained
1 teaspoon garlic salt
3/4 teaspoon hot pepper sauce
1/2 teaspoon cayenne pepper
3/4 cup cooked rice
3/4 cup shredded Cheddar cheese
1/2 cup crushed butter-flavored crackers
Directions
In a small saucepan, cook and stir the cream cheese and 2 tablespoons butter over low heat until melted and smooth. In a large skillet, saute the onion, celery and green pepper in remaining butter until tender. Stir in the shrimp, crab, soup, mushrooms, garlic salt, hot pepper sauce, cayenne and rice.
Transfer to a greased 2-qt. baking dish. Combine cheese and cracker crumbs; sprinkle over the top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly.
Recipe 2-Step Skillet Chicken Broccoli Divan
Ingredients
1 tablespoon butter or margarine
1 pound skinless, boneless chicken breast, cut up
3 cups fresh or frozen broccoli flowerets
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup shredded Cheddar cheese
Directions
Melt butter in skillet. Add chicken and cook until browned, stirring often.
Add broccoli, soup and milk. Cover and simmer 5 min. or until done. Sprinkle with cheese.
1 tablespoon butter or margarine
1 pound skinless, boneless chicken breast, cut up
3 cups fresh or frozen broccoli flowerets
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup shredded Cheddar cheese
Directions
Melt butter in skillet. Add chicken and cook until browned, stirring often.
Add broccoli, soup and milk. Cover and simmer 5 min. or until done. Sprinkle with cheese.
Recipe Acorn Squash Soup
Ingredients
1 small onion
1/4 cup chopped celery
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/2 teaspoon dill weed
1/4 teaspoon curry powder
dash cayenne pepper
2 cups chicken broth
1 (12 ounce) can evaporated milk
3 cups mashed cooked acorn squash
salt and pepper to taste
5 bacon strips, cooked and crumbled
Directions
In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon.
1 small onion
1/4 cup chopped celery
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/2 teaspoon dill weed
1/4 teaspoon curry powder
dash cayenne pepper
2 cups chicken broth
1 (12 ounce) can evaporated milk
3 cups mashed cooked acorn squash
salt and pepper to taste
5 bacon strips, cooked and crumbled
Directions
In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon.
Recipe Berry Fruit Salad
Ingredients
1 cup fresh strawberries, hulled and quartered lengthwise
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
1 teaspoon white sugar
Directions
Mix strawberries, blueberries, blackberries, and raspberries together in a bowl. Sprinkle with sugar.
1 cup fresh strawberries, hulled and quartered lengthwise
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
1 teaspoon white sugar
Directions
Mix strawberries, blueberries, blackberries, and raspberries together in a bowl. Sprinkle with sugar.
Recipe Almond Lemon Chicken
Ingredients
5 tablespoons lemon juice
3 tablespoons Dijon-style prepared mustard
2 cloves garlic, chopped
1/4 teaspoon ground white pepper
6 1/2 tablespoons olive oil
6 skinless, boneless chicken breasts
1 cup sliced almonds
2 cups chicken broth
1 teaspoon cornstarch, dissolved in 1 tablespoon water
2 tablespoons orange marmalade
2 tablespoons butter, cut into pieces
2 tablespoons chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
6 slices lemon, for garnish
Directions
Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour.
In a large skillet, saute the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve.
Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.
5 tablespoons lemon juice
3 tablespoons Dijon-style prepared mustard
2 cloves garlic, chopped
1/4 teaspoon ground white pepper
6 1/2 tablespoons olive oil
6 skinless, boneless chicken breasts
1 cup sliced almonds
2 cups chicken broth
1 teaspoon cornstarch, dissolved in 1 tablespoon water
2 tablespoons orange marmalade
2 tablespoons butter, cut into pieces
2 tablespoons chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
6 slices lemon, for garnish
Directions
Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour.
In a large skillet, saute the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve.
Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.
Recipe Bob's Bean Salad
Ingredients
1 medium red bell pepper, chopped
1/3 medium onion, chopped
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 (12 ounce) can kidney beans, drained and rinsed
1 (12 ounce) can pinto beans, drained and rinsed
1 (12 ounce) can garbanzo beans, drained and rinsed
2 ounces crumbled feta cheese
Dressing
1/4 cup olive oil
1/8 cup white vinegar or white wine vinegar
1/8 cup balsamic vinegar
1 teaspoon salt
1 teaspoon sugar
Directions
In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto, and garbanzo beans. Set aside.
In a separate bowl, whisk salt and sugar with white and balsamic vinegars until completely dissolved. Slowly whisk in olive oil. Adjust seasoning as desired.
Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Serve chilled.
1 medium red bell pepper, chopped
1/3 medium onion, chopped
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 (12 ounce) can kidney beans, drained and rinsed
1 (12 ounce) can pinto beans, drained and rinsed
1 (12 ounce) can garbanzo beans, drained and rinsed
2 ounces crumbled feta cheese
Dressing
1/4 cup olive oil
1/8 cup white vinegar or white wine vinegar
1/8 cup balsamic vinegar
1 teaspoon salt
1 teaspoon sugar
Directions
In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto, and garbanzo beans. Set aside.
In a separate bowl, whisk salt and sugar with white and balsamic vinegars until completely dissolved. Slowly whisk in olive oil. Adjust seasoning as desired.
Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Serve chilled.
Recipe Best Friend Doggie Biscuits
Ingredients
1 cup cornmeal
2 cups all-purpose flour
1 teaspoon salt
1 egg
3 tablespoons vegetable oil
1/2 cup chicken broth
2 teaspoons chopped fresh parsley
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 1 cookie sheet.
In a large bowl, combine cornmeal, flour, and salt. In a separate bowl, beat the egg together with the oil. Stir in the chicken broth and parsley. Gradually add the egg mixture to the flour mixture, stirring to combine and make a soft dough. Working on a lightly floured surface, lightly knead dough. Roll out to a thickness of 1/2 inch. Cut into desired shapes with cookie cutters. Place cookies one inch apart on the prepared cookie sheet.
Bake in preheated oven for 15 minutes or until firm.
1 cup cornmeal
2 cups all-purpose flour
1 teaspoon salt
1 egg
3 tablespoons vegetable oil
1/2 cup chicken broth
2 teaspoons chopped fresh parsley
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 1 cookie sheet.
In a large bowl, combine cornmeal, flour, and salt. In a separate bowl, beat the egg together with the oil. Stir in the chicken broth and parsley. Gradually add the egg mixture to the flour mixture, stirring to combine and make a soft dough. Working on a lightly floured surface, lightly knead dough. Roll out to a thickness of 1/2 inch. Cut into desired shapes with cookie cutters. Place cookies one inch apart on the prepared cookie sheet.
Bake in preheated oven for 15 minutes or until firm.
1/30/2015
Recipe Barbeque Beef Bake
Ingredients
1 pound ground beef
3/4 cup chopped onion
1 cup barbeque sauce
2 cups shredded Cheddar cheese
2 cups baking mix (such as Bisquick ®)
2 eggs
1 cup milk
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Cook the ground beef and onion together in a large skillet over medium heat until the beef is completely browned; stir the barbeque sauce and Cheddar cheese into the ground beef. Pour the mixture into a 9x13-inch dish.
Whisk the baking mix, eggs, and milk together in a bowl; pour over the beef mixture.
Bake in the preheated oven until the crust is golden brown and cooked throughout, about 25 minutes.
1 pound ground beef
3/4 cup chopped onion
1 cup barbeque sauce
2 cups shredded Cheddar cheese
2 cups baking mix (such as Bisquick ®)
2 eggs
1 cup milk
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Cook the ground beef and onion together in a large skillet over medium heat until the beef is completely browned; stir the barbeque sauce and Cheddar cheese into the ground beef. Pour the mixture into a 9x13-inch dish.
Whisk the baking mix, eggs, and milk together in a bowl; pour over the beef mixture.
Bake in the preheated oven until the crust is golden brown and cooked throughout, about 25 minutes.
Recipe Almond and Baby Bok Choy Asian Salad
Ingredients
1/2 cup canola oil
1/4 cup rice vinegar
3 tablespoons soy sauce
1 tablespoon mirin (Japanese sweet rice wine)
2 tablespoons toasted sesame seeds
1/2 head romaine lettuce, chopped
2 heads baby bok choy, cleaned and sliced
1 carrot, cut into matchsticks
1/4 cup toasted sliced almonds
1/2 cup croutons
Directions
Whisk together the oil, vinegar, soy sauce, mirin, and sesame seeds in a small bowl, then set aside. Toss together the romaine, bok choy, carrot, almonds, and croutons in a large bowl. Pour the dressing over the salad, toss to coat, and serve immediately.
1/2 cup canola oil
1/4 cup rice vinegar
3 tablespoons soy sauce
1 tablespoon mirin (Japanese sweet rice wine)
2 tablespoons toasted sesame seeds
1/2 head romaine lettuce, chopped
2 heads baby bok choy, cleaned and sliced
1 carrot, cut into matchsticks
1/4 cup toasted sliced almonds
1/2 cup croutons
Directions
Whisk together the oil, vinegar, soy sauce, mirin, and sesame seeds in a small bowl, then set aside. Toss together the romaine, bok choy, carrot, almonds, and croutons in a large bowl. Pour the dressing over the salad, toss to coat, and serve immediately.
Recipe Anise Overnight Cookies
Ingredients
3 eggs
1 1/8 cups white sugar
1/4 teaspoon anise oil
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Directions
In a large bowl, beat eggs and sugar for 20 minutes, yes 20, with an electric mixer. Combine the flour, baking powder and salt; stir into the egg mixture along with the anise oil and continue to mix for about three minutes. Drop by teaspoonfuls onto well greased cookie sheets so that cookies are 2 inches apart. Cover the cookie sheets carefully with foil or plastic wrap and refrigerate overnight.
Preheat the oven to 325 degrees F (165 degrees C). Bake cookies for 10 to 12 minutes in the preheated oven, until the bottoms begin to brown. When cool, store in tins.
3 eggs
1 1/8 cups white sugar
1/4 teaspoon anise oil
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Directions
In a large bowl, beat eggs and sugar for 20 minutes, yes 20, with an electric mixer. Combine the flour, baking powder and salt; stir into the egg mixture along with the anise oil and continue to mix for about three minutes. Drop by teaspoonfuls onto well greased cookie sheets so that cookies are 2 inches apart. Cover the cookie sheets carefully with foil or plastic wrap and refrigerate overnight.
Preheat the oven to 325 degrees F (165 degrees C). Bake cookies for 10 to 12 minutes in the preheated oven, until the bottoms begin to brown. When cool, store in tins.
Recipe Butterscotch Pie I
Ingredients
1 1/2 cups packed brown sugar
4 tablespoons cornstarch
3 tablespoons all-purpose flour
2 cups milk
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
3 egg whites
1/2 teaspoon cream of tartar
1/2 cup white sugar
1 teaspoon vanilla extract
Directions
In a double boiler, whisk together the brown sugar, flour, and cornstarch. Add just enough milk to make a paste. Mix in beaten egg yolks, and then add the remainder of the milk. Cook slowly, stirring constantly; when thick, remove from heat. Add butter or margarine and 1 teaspoon vanilla. Pour the filling into the baked pie shell.
In medium mixing bowl, beat egg whites until stiff. Beat in cream of tarter, white sugar, and 1 teaspoon vanilla. Spread meringue over pie filling.
Bake at 375 degree F (190 degrees C) until meringue peaks turn a golden brown.
1 1/2 cups packed brown sugar
4 tablespoons cornstarch
3 tablespoons all-purpose flour
2 cups milk
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
3 egg whites
1/2 teaspoon cream of tartar
1/2 cup white sugar
1 teaspoon vanilla extract
Directions
In a double boiler, whisk together the brown sugar, flour, and cornstarch. Add just enough milk to make a paste. Mix in beaten egg yolks, and then add the remainder of the milk. Cook slowly, stirring constantly; when thick, remove from heat. Add butter or margarine and 1 teaspoon vanilla. Pour the filling into the baked pie shell.
In medium mixing bowl, beat egg whites until stiff. Beat in cream of tarter, white sugar, and 1 teaspoon vanilla. Spread meringue over pie filling.
Bake at 375 degree F (190 degrees C) until meringue peaks turn a golden brown.
Recipe Au Gratin Turkey Skillet
Ingredients
2 1/2 cups water
1 (4.9 ounce) package au gratin potatoes
1/2 cup chopped onion
1/2 cup milk
2 tablespoons butter
1/2 teaspoon poultry seasoning
1/4 teaspoon dried rosemary, crushed
2 cups cubed cooked turkey
2 cups frozen peas, thawed
Directions
In a large skillet, combine the water, potatoes with contents of sauce mix, onion, milk, butter, poultry seasoning and rosemary. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Gently stir in turkey and peas; heat through.
2 1/2 cups water
1 (4.9 ounce) package au gratin potatoes
1/2 cup chopped onion
1/2 cup milk
2 tablespoons butter
1/2 teaspoon poultry seasoning
1/4 teaspoon dried rosemary, crushed
2 cups cubed cooked turkey
2 cups frozen peas, thawed
Directions
In a large skillet, combine the water, potatoes with contents of sauce mix, onion, milk, butter, poultry seasoning and rosemary. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Gently stir in turkey and peas; heat through.
Recipe Breakfast Cake Mix
Ingredients
8 1/2 cups all-purpose flour
6 cups sugar
2 cups nonfat dry milk powder
1/4 cup baking powder
1 1/2 teaspoons salt
2 1/2 cups shortening
TOPPING:
3 cups raisins
3 cups packed brown sugar
2 cups chopped pecans
2 cups semisweet chocolate chips
2 tablespoons ground cinnamon
ADDITIONAL INGREDIENTS (for each cake):
1 egg, lightly beaten
1 cup water
Directions
In a large bowl, combine the flour, sugar, milk powder, baking powder and salt; cut in shortening until crumbly. Store in airtight containers in a cool dry place for up to 6 months. In a large bowl, combine the topping ingredients. Store in airtight containers in a cool dry place for up to 6 months.
8 1/2 cups all-purpose flour
6 cups sugar
2 cups nonfat dry milk powder
1/4 cup baking powder
1 1/2 teaspoons salt
2 1/2 cups shortening
TOPPING:
3 cups raisins
3 cups packed brown sugar
2 cups chopped pecans
2 cups semisweet chocolate chips
2 tablespoons ground cinnamon
ADDITIONAL INGREDIENTS (for each cake):
1 egg, lightly beaten
1 cup water
Directions
In a large bowl, combine the flour, sugar, milk powder, baking powder and salt; cut in shortening until crumbly. Store in airtight containers in a cool dry place for up to 6 months. In a large bowl, combine the topping ingredients. Store in airtight containers in a cool dry place for up to 6 months.
Recipe Avocado and Tomato Salad
Ingredients
4 large tomatoes, chopped
4 avocados - peeled, pitted and diced
1 red onion, thinly sliced
1/4 teaspoon ground black pepper, or to taste
1 (8 ounce) bottle balsamic vinaigrette salad dressing
Directions
In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.
4 large tomatoes, chopped
4 avocados - peeled, pitted and diced
1 red onion, thinly sliced
1/4 teaspoon ground black pepper, or to taste
1 (8 ounce) bottle balsamic vinaigrette salad dressing
Directions
In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.
Recipe Best Chocolate Chip Cookies
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Recipe Breakfast Pizza
Ingredients
Crust:
1 3/4 cups all-purpose flour, or more if needed
1 envelope Fleischmann's® Pizza Crust Yeast or RapidRise Yeast
3/4 teaspoon salt
2/3 cup water
1 tablespoon olive oil
Toppings:
8 ounces sausage, cooked and crumbled
1 cup frozen hash brown potatoes, thawed
1/4 cup chopped onion
3 eggs
1/2 teaspoon Durkee® Ground Mustard
1/2 teaspoon Durkee® Fine Grind Black Pepper
1/2 teaspoon salt
1 cup shredded Cheddar cheese*
Directions
Combine 1 cup flour, undissolved yeast and salt in a large bowl. Heat water and oil until very warm (120 degrees to 130 degrees F). Add to flour mixture and beat for 2 minutes. Add enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 minutes. (If using RapidRise yeast, let dough rest at this point for 10 minutes.)
Roll dough to 12-inch circle; place in greased pizza pan. OR, pat dough with floured hands, pressing gently to fill greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough; prick surface with fork.
Bake crust in preheated 450 degrees F oven on lowest oven rack for 8 minutes. Reduce oven to 375 degrees F. Remove pizza from oven.
Top pizza crust with sausage, hash browns and onions. Beat eggs, ground mustard, pepper and salt together in a bowl. Pour over toppings. Sprinkle with cheese. Bake for 16 to 20 minutes until eggs are set and crust is browned.
Crust:
1 3/4 cups all-purpose flour, or more if needed
1 envelope Fleischmann's® Pizza Crust Yeast or RapidRise Yeast
3/4 teaspoon salt
2/3 cup water
1 tablespoon olive oil
Toppings:
8 ounces sausage, cooked and crumbled
1 cup frozen hash brown potatoes, thawed
1/4 cup chopped onion
3 eggs
1/2 teaspoon Durkee® Ground Mustard
1/2 teaspoon Durkee® Fine Grind Black Pepper
1/2 teaspoon salt
1 cup shredded Cheddar cheese*
Directions
Combine 1 cup flour, undissolved yeast and salt in a large bowl. Heat water and oil until very warm (120 degrees to 130 degrees F). Add to flour mixture and beat for 2 minutes. Add enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 minutes. (If using RapidRise yeast, let dough rest at this point for 10 minutes.)
Roll dough to 12-inch circle; place in greased pizza pan. OR, pat dough with floured hands, pressing gently to fill greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough; prick surface with fork.
Bake crust in preheated 450 degrees F oven on lowest oven rack for 8 minutes. Reduce oven to 375 degrees F. Remove pizza from oven.
Top pizza crust with sausage, hash browns and onions. Beat eggs, ground mustard, pepper and salt together in a bowl. Pour over toppings. Sprinkle with cheese. Bake for 16 to 20 minutes until eggs are set and crust is browned.
Recipe Beef Stew III
Ingredients
1 1/2 pounds cubed beef stew meat
2 tablespoons vegetable oil
1 onion, finely diced
1/4 cup all-purpose flour
4 cups diced potatoes
2 cups diced carrots
1 (10.75 ounce) can beefy mushroom soup
2 tablespoons cornstarch
1/2 cup cold water
salt and pepper to taste
Directions
Using a large stock pot, brown stewing meat in oil. Add onions and sprinkle flour into stock pot, stirring until flour is well incorporated.
Fill stock pot with water. If you prefer a thick stew fill stock pot only half full, if you prefer a more diluted stew fill your stock pot within one inch of the top. Let meat cook until tender, checking frequently on water level. When water evaporates add more. Cook for 1 1/2 hours.
When beef is tender add potatoes, carrots and beefy mushroom soup. Cook for 30 to 45 minutes, or until tender.
In a separate bowl mix cornstarch and cold water. Stir into soup and simmer. If not to desired thickness add another mixture of cornstarch and cold water. Heat through, season with salt and pepper, and serve.
1 1/2 pounds cubed beef stew meat
2 tablespoons vegetable oil
1 onion, finely diced
1/4 cup all-purpose flour
4 cups diced potatoes
2 cups diced carrots
1 (10.75 ounce) can beefy mushroom soup
2 tablespoons cornstarch
1/2 cup cold water
salt and pepper to taste
Directions
Using a large stock pot, brown stewing meat in oil. Add onions and sprinkle flour into stock pot, stirring until flour is well incorporated.
Fill stock pot with water. If you prefer a thick stew fill stock pot only half full, if you prefer a more diluted stew fill your stock pot within one inch of the top. Let meat cook until tender, checking frequently on water level. When water evaporates add more. Cook for 1 1/2 hours.
When beef is tender add potatoes, carrots and beefy mushroom soup. Cook for 30 to 45 minutes, or until tender.
In a separate bowl mix cornstarch and cold water. Stir into soup and simmer. If not to desired thickness add another mixture of cornstarch and cold water. Heat through, season with salt and pepper, and serve.
Recipe Boston Cream Pie II
Ingredients
1 1/4 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup shortening
1 egg
1 teaspoon vanilla extract
1/3 cup white sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups milk
2 egg yolks
2 teaspoons vanilla extract
2 (1 ounce) squares unsweetened chocolate
3 tablespoons butter
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 tablespoons hot water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.
Beat the flour, 1 cup sugar, baking powder, salt, 3/4 cup milk, shortening, 1 egg, and 1 teaspoon vanilla at low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.
To Make The Cream Filling: In a 2 quart saucepan, mix 1/3 cup of the sugar, the cornstarch and salt. Stir in the milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into the egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in the 2 teaspoons vanilla. Let cool to room temperature.
To Make Chocolate Glaze: Heat the chocolate and butter or margarine over low heat until melted. Remove from the heat and stir in the confectioners' sugar, and vanilla. Stir in the water, one teaspoon at a time, until glaze is of desired consistency.
To Assemble the Cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.
1 1/4 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup shortening
1 egg
1 teaspoon vanilla extract
1/3 cup white sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups milk
2 egg yolks
2 teaspoons vanilla extract
2 (1 ounce) squares unsweetened chocolate
3 tablespoons butter
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 tablespoons hot water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.
Beat the flour, 1 cup sugar, baking powder, salt, 3/4 cup milk, shortening, 1 egg, and 1 teaspoon vanilla at low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.
To Make The Cream Filling: In a 2 quart saucepan, mix 1/3 cup of the sugar, the cornstarch and salt. Stir in the milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into the egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in the 2 teaspoons vanilla. Let cool to room temperature.
To Make Chocolate Glaze: Heat the chocolate and butter or margarine over low heat until melted. Remove from the heat and stir in the confectioners' sugar, and vanilla. Stir in the water, one teaspoon at a time, until glaze is of desired consistency.
To Assemble the Cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.
Recipe Anisette Toast
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup softened butter
1 cup white sugar
3 eggs
4 teaspoons anise extract
Directions
Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside. Grease 2 baking sheets.
Beat the butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in the last egg along with the anise extract. Mix in the flour until just incorporated. Divide the dough onto the prepared baking sheets. Form each portion into a 12-inch long log, 1/2-inch thick.
Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool 5 minutes. Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5 to 10 minutes until the bottoms turn golden brown. Turn the cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup softened butter
1 cup white sugar
3 eggs
4 teaspoons anise extract
Directions
Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside. Grease 2 baking sheets.
Beat the butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in the last egg along with the anise extract. Mix in the flour until just incorporated. Divide the dough onto the prepared baking sheets. Form each portion into a 12-inch long log, 1/2-inch thick.
Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool 5 minutes. Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5 to 10 minutes until the bottoms turn golden brown. Turn the cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.
Recipe Baked Beans III
Ingredients
1 (28 ounce) can baked beans
1/2 pound bacon, cut into small pieces
8 ounces brown sugar
Directions
Preheat oven to 400 degrees F (200 degrees C).
Pour beans into a 2 quart casserole dish.
Place bacon in a 9 inch skillet, completely covering bottom of pan. Spread brown sugar over bacon and cook on medium heat. When bacon grease starts to bubble up through the sugar, transfer to the casserole dish and mix with beans.
Bake in preheated oven for 45 minutes.
1 (28 ounce) can baked beans
1/2 pound bacon, cut into small pieces
8 ounces brown sugar
Directions
Preheat oven to 400 degrees F (200 degrees C).
Pour beans into a 2 quart casserole dish.
Place bacon in a 9 inch skillet, completely covering bottom of pan. Spread brown sugar over bacon and cook on medium heat. When bacon grease starts to bubble up through the sugar, transfer to the casserole dish and mix with beans.
Bake in preheated oven for 45 minutes.
Recipe Bee Lian's Rich Orange Cake
Ingredients
1/2 cup butter
3/4 cup white sugar
2 tablespoons grated orange zest
2 egg yolks
1 cup self-rising flour
1/2 cup fresh orange juice
2 egg whites
1 pinch salt
Directions
Preheat oven to 350 degrees F (175 degrees C).Grease one 8 inch round cake pan. Sift flour and set aside.
Cream butter, sugar and grated orange zest until light and fluffy. Beat in the egg yolks one at a time. Fold in sifted flour, alternating with orange juice.
In another bowl, whisk egg whites until stiff and add a pinch of salt. Fold whisked egg whites into the mixture. Spoon batter into prepared pan.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into cake comes out clean.
1/2 cup butter
3/4 cup white sugar
2 tablespoons grated orange zest
2 egg yolks
1 cup self-rising flour
1/2 cup fresh orange juice
2 egg whites
1 pinch salt
Directions
Preheat oven to 350 degrees F (175 degrees C).Grease one 8 inch round cake pan. Sift flour and set aside.
Cream butter, sugar and grated orange zest until light and fluffy. Beat in the egg yolks one at a time. Fold in sifted flour, alternating with orange juice.
In another bowl, whisk egg whites until stiff and add a pinch of salt. Fold whisked egg whites into the mixture. Spoon batter into prepared pan.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into cake comes out clean.
Recipe Alaska Salmon Bake with Pecan Crunch Coating
Ingredients
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges
Directions
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges
Directions
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
Recipe Breakfast Casserole
Ingredients
1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) container sour cream
1 (2 pound) package frozen hash brown potatoes, thawed
1 cup cubed, cooked chicken meat
1 cup diced ham
1 onion, chopped
3/4 cup shredded Cheddar cheese
1 cup crushed potato chips
1/4 cup butter, melted
Directions
Combine undiluted soup, sour cream, hash browns, cubed chicken and ham, onions, and cheese. Pour into a lightly greased 9 x 13 inch pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Top with crumbs, and drizzle with melted butter or margarine. Bake for another 15 minutes.
1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) container sour cream
1 (2 pound) package frozen hash brown potatoes, thawed
1 cup cubed, cooked chicken meat
1 cup diced ham
1 onion, chopped
3/4 cup shredded Cheddar cheese
1 cup crushed potato chips
1/4 cup butter, melted
Directions
Combine undiluted soup, sour cream, hash browns, cubed chicken and ham, onions, and cheese. Pour into a lightly greased 9 x 13 inch pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Top with crumbs, and drizzle with melted butter or margarine. Bake for another 15 minutes.
Recipe Ambrosian Chicken
Ingredients
2 pounds skinless, boneless chicken breast, cut into 1 inch thick strips
1 1/2 cups panko (Japanese bread crumbs)
1 1/2 cups flaked coconut
3 cups fat-free plain yogurt
1 teaspoon almond extract
2 tablespoons orange marmalade
1/4 cup crushed pineapple
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
Toss together the panko and coconut in a bowl; set aside.
Stir together the yogurt, almond extract, and marmalade in a large bowl. Pour half into a separate bowl, and stir in the crushed pineapple to make a dipping sauce; set aside.
Coat the chicken strips in the remaining yogurt mixture and roll in the panko mixture. Place the chicken strips on the parchment lined baking sheet.
Bake the strips in the preheated oven for 15 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until the chicken is golden brown, no longer pink, and the juices run clear, about 15 minutes. Serve the hot ambrosian chicken strips with the pineapple-yogurt dipping sauce.
2 pounds skinless, boneless chicken breast, cut into 1 inch thick strips
1 1/2 cups panko (Japanese bread crumbs)
1 1/2 cups flaked coconut
3 cups fat-free plain yogurt
1 teaspoon almond extract
2 tablespoons orange marmalade
1/4 cup crushed pineapple
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
Toss together the panko and coconut in a bowl; set aside.
Stir together the yogurt, almond extract, and marmalade in a large bowl. Pour half into a separate bowl, and stir in the crushed pineapple to make a dipping sauce; set aside.
Coat the chicken strips in the remaining yogurt mixture and roll in the panko mixture. Place the chicken strips on the parchment lined baking sheet.
Bake the strips in the preheated oven for 15 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until the chicken is golden brown, no longer pink, and the juices run clear, about 15 minutes. Serve the hot ambrosian chicken strips with the pineapple-yogurt dipping sauce.
Recipe Apple Muffins
Ingredients
2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup apple juice
1/3 cup vegetable oil
1 egg
1 teaspoon ground cinnamon
1 cup apples - peeled, cored and finely diced
Directions
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt; mix well. In a small bowl, combine apple juice, oil, and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Stir in chopped apples.
Fill cups 2/3 full. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup apple juice
1/3 cup vegetable oil
1 egg
1 teaspoon ground cinnamon
1 cup apples - peeled, cored and finely diced
Directions
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt; mix well. In a small bowl, combine apple juice, oil, and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Stir in chopped apples.
Fill cups 2/3 full. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Recipe Brown Sugar Cake
Ingredients
1/4 cup shortening
1/2 cup packed brown sugar
1/4 cup sugar
1 egg
1 egg yolk
3/4 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup milk
1/2 cup miniature semisweet chocolate chips
CREAMY NUT FILLING:
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1/4 cup milk
1/4 cup chopped walnuts
1 tablespoon butter or margarine
1 teaspoon vanilla extract
GLAZE:
1/4 cup miniature semisweet chocolate chips
1 tablespoon butter or margarine
1 1/2 teaspoons light corn syrup
Directions
In a mixing bowl, cream shortening and sugars. Beat in the egg, egg yolk and vanilla. Combine the flour, baking powder, salt and baking soda. Add to creamed mixture alternately with milk. Beat well. Stir in chocolate chips. Pour into a greased and waxed paper-lined 9-in. round baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack to cool completely.
Meanwhile, for filling, combine brown sugar and flour in a small saucepan; stir in milk. Bring to a boil; cook and stir for 3 minutes or until thickened. Remove from the hear; stir in nuts, butter and vanilla; cool completely.
Cut cake widthwise in half. Place one layer on a serving plate. Spread with filling; top with other layer. In a microwave or small saucepan, melt chocolate chips and butter with corn syrup, stirring until smooth. Cool slightly and drizzle over top of cake.
1/4 cup shortening
1/2 cup packed brown sugar
1/4 cup sugar
1 egg
1 egg yolk
3/4 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup milk
1/2 cup miniature semisweet chocolate chips
CREAMY NUT FILLING:
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1/4 cup milk
1/4 cup chopped walnuts
1 tablespoon butter or margarine
1 teaspoon vanilla extract
GLAZE:
1/4 cup miniature semisweet chocolate chips
1 tablespoon butter or margarine
1 1/2 teaspoons light corn syrup
Directions
In a mixing bowl, cream shortening and sugars. Beat in the egg, egg yolk and vanilla. Combine the flour, baking powder, salt and baking soda. Add to creamed mixture alternately with milk. Beat well. Stir in chocolate chips. Pour into a greased and waxed paper-lined 9-in. round baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack to cool completely.
Meanwhile, for filling, combine brown sugar and flour in a small saucepan; stir in milk. Bring to a boil; cook and stir for 3 minutes or until thickened. Remove from the hear; stir in nuts, butter and vanilla; cool completely.
Cut cake widthwise in half. Place one layer on a serving plate. Spread with filling; top with other layer. In a microwave or small saucepan, melt chocolate chips and butter with corn syrup, stirring until smooth. Cool slightly and drizzle over top of cake.
Recipe Best Ever Onion Rings
Ingredients
2 eggs
1 cup milk
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons onion salt
1 quart vegetable oil for frying
4 large onions, peeled and sliced into rings
Directions
Whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.
Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).
Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot.
2 eggs
1 cup milk
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons onion salt
1 quart vegetable oil for frying
4 large onions, peeled and sliced into rings
Directions
Whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.
Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).
Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot.
Recipe Bruschetta II
Ingredients
1 (8 ounce) loaf French baguette
1 1/2 cups spinach - packed, rinsed and torn
1/2 cup grated Parmesan cheese
3 cups finely chopped almonds
3 tablespoons chopped fresh basil
1 clove garlic, minced
salt to taste
freshly ground black pepper
3 tablespoons olive oil
1 cup chopped tomatoes
2 tablespoons thinly sliced green onion
Directions
Preheat oven to 425 degrees F (220 degrees C). Arrange the bread slices on a non-stick cookie sheet.
In an electric blender or food processor combine the spinach, Parmesan, almonds, basil, garlic, salt and pepper. Blend until a paste forms. Pulse in 2 tablespoons olive oil; continue pulsing until the mixture is the consistency of soft butter.
In a small mixing bowl combine chopped tomatoes, green onion and 1 tablespoon olive oil; stir.
Bake the bread slices for 5 minutes or until crisp and brown.
Arrange toast on a serving platter. Spread each piece of toast with a thin layer of the blended pesto, then top with the tomato mixture.
1 (8 ounce) loaf French baguette
1 1/2 cups spinach - packed, rinsed and torn
1/2 cup grated Parmesan cheese
3 cups finely chopped almonds
3 tablespoons chopped fresh basil
1 clove garlic, minced
salt to taste
freshly ground black pepper
3 tablespoons olive oil
1 cup chopped tomatoes
2 tablespoons thinly sliced green onion
Directions
Preheat oven to 425 degrees F (220 degrees C). Arrange the bread slices on a non-stick cookie sheet.
In an electric blender or food processor combine the spinach, Parmesan, almonds, basil, garlic, salt and pepper. Blend until a paste forms. Pulse in 2 tablespoons olive oil; continue pulsing until the mixture is the consistency of soft butter.
In a small mixing bowl combine chopped tomatoes, green onion and 1 tablespoon olive oil; stir.
Bake the bread slices for 5 minutes or until crisp and brown.
Arrange toast on a serving platter. Spread each piece of toast with a thin layer of the blended pesto, then top with the tomato mixture.
Recipe Best Ever Banana Bread
Ingredients
2 eggs, beaten
1/3 cup buttermilk
1/2 cup vegetable oil
1 cup mashed bananas
1 1/2 cups white sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans (optional)
Directions
Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
Blend together the eggs, buttermilk, oil and bananas.
Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.
Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.
2 eggs, beaten
1/3 cup buttermilk
1/2 cup vegetable oil
1 cup mashed bananas
1 1/2 cups white sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans (optional)
Directions
Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
Blend together the eggs, buttermilk, oil and bananas.
Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.
Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.
Recipe Banana Pudding Sugar Cookies
Ingredients
2/3 cup shortening
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1 (3.5 ounce) package instant banana pudding mix
2 1/2 cups all-purpose flour
Directions
In a medium bowl, cream together shortening and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla extract, baking powder, salt, and instant banana pudding mix. Mix in 2 cups flour. Gradually mix in remaining 1/2 cup flour as needed to form a workable dough. Cover, and chill in the refrigerator at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Shape dough into walnut sized balls, and place 2 inches apart on the prepared baking sheets. Flatten balls to a thickness of about 1/4 inch.
Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
2/3 cup shortening
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1 (3.5 ounce) package instant banana pudding mix
2 1/2 cups all-purpose flour
Directions
In a medium bowl, cream together shortening and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla extract, baking powder, salt, and instant banana pudding mix. Mix in 2 cups flour. Gradually mix in remaining 1/2 cup flour as needed to form a workable dough. Cover, and chill in the refrigerator at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Shape dough into walnut sized balls, and place 2 inches apart on the prepared baking sheets. Flatten balls to a thickness of about 1/4 inch.
Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
Recipe Black-Eyed Pea Chowder
Ingredients
1 pound diced bacon
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 (15.5 ounce) can black-eyed peas with liquid
1 (14.5 ounce) can beef consomme
1 (29 ounce) can diced tomatoes
Directions
In a large pot over medium high heat, saute the bacon until crisp. Set aside the bacon and drain the fat, reserving about 4 tablespoons of the fat in the pot. Add the celery onion and green bell pepper to the pot and saute in the bacon fat for 10 minutes, or until tender.
Add the peas, consomme and stewed tomatoes and allow to heat through, about 15 more minutes. Top with crumbled bacon when serving.
1 pound diced bacon
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 (15.5 ounce) can black-eyed peas with liquid
1 (14.5 ounce) can beef consomme
1 (29 ounce) can diced tomatoes
Directions
In a large pot over medium high heat, saute the bacon until crisp. Set aside the bacon and drain the fat, reserving about 4 tablespoons of the fat in the pot. Add the celery onion and green bell pepper to the pot and saute in the bacon fat for 10 minutes, or until tender.
Add the peas, consomme and stewed tomatoes and allow to heat through, about 15 more minutes. Top with crumbled bacon when serving.
Recipe Barbecued Pork Kebabs
Ingredients
1 cup white sugar
1 cup soy sauce
1 onion, diced
5 cloves garlic, chopped
1 teaspoon ground black pepper
1 (4 pound) boneless pork loin, cut into 1 1/2-inch cubes
10 bamboo skewers, soaked in water for 30 minutes
Directions
Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.
1 cup white sugar
1 cup soy sauce
1 onion, diced
5 cloves garlic, chopped
1 teaspoon ground black pepper
1 (4 pound) boneless pork loin, cut into 1 1/2-inch cubes
10 bamboo skewers, soaked in water for 30 minutes
Directions
Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.
Recipe Beef and Cheese Ball
Ingredients
1 (8 ounce) package cream cheese, softened
5 ounces dried beef
1 small white onion, chopped
1 small finely chopped green bell pepper
1 tablespoon Worcestershire sauce
1 teaspoon onion juice
Directions
In a medium-sized mixing bowl, combine cream cheese, 2/3 of the beef, onion, green bell pepper, Worcestershire sauce, and onion juice. Mix well and shape mixture into a ball. Using the reserved beef, coat the rest of the ball with beef.
1 (8 ounce) package cream cheese, softened
5 ounces dried beef
1 small white onion, chopped
1 small finely chopped green bell pepper
1 tablespoon Worcestershire sauce
1 teaspoon onion juice
Directions
In a medium-sized mixing bowl, combine cream cheese, 2/3 of the beef, onion, green bell pepper, Worcestershire sauce, and onion juice. Mix well and shape mixture into a ball. Using the reserved beef, coat the rest of the ball with beef.
Recipe Anytime Fruit Salad
Ingredients
24 ounces cottage cheese
1 (12 ounce) container frozen whipped topping, thawed
1 (6 ounce) package orange flavored gelatin mix
2 (11 ounce) cans mandarin oranges, drained
1 (20 ounce) can pineapple chunks, drained
Directions
In a large bowl, combine the cottage cheese, whipped topping and gelatin mix. Stir in the oranges and pineapple. Chill in refrigerator.
24 ounces cottage cheese
1 (12 ounce) container frozen whipped topping, thawed
1 (6 ounce) package orange flavored gelatin mix
2 (11 ounce) cans mandarin oranges, drained
1 (20 ounce) can pineapple chunks, drained
Directions
In a large bowl, combine the cottage cheese, whipped topping and gelatin mix. Stir in the oranges and pineapple. Chill in refrigerator.
Recipe Black Forest Dump Cake I
Ingredients
1 (20 ounce) can crushed pineapple, with juice
1 cup flaked coconut
1 (3.5 ounce) package instant vanilla pudding mix
1 (21 ounce) can cherry pie filling
1 (18.25 ounce) package chocolate cake mix
1/2 cup butter
Directions
Spread pineapple in a 9 x 13 inch pan. Sprinkle a layer of angel flake coconut on top of the pineapple, and then a layer of dry pudding mix. Spread the cherry pie filling evenly over pudding mix, and sprinkle dry cake mix over pie filling. Cut butter into thin slices, and arrange on top of cake mix
Bake at 350 degrees F (175 degrees C) for one hour. Cool.
1 (20 ounce) can crushed pineapple, with juice
1 cup flaked coconut
1 (3.5 ounce) package instant vanilla pudding mix
1 (21 ounce) can cherry pie filling
1 (18.25 ounce) package chocolate cake mix
1/2 cup butter
Directions
Spread pineapple in a 9 x 13 inch pan. Sprinkle a layer of angel flake coconut on top of the pineapple, and then a layer of dry pudding mix. Spread the cherry pie filling evenly over pudding mix, and sprinkle dry cake mix over pie filling. Cut butter into thin slices, and arrange on top of cake mix
Bake at 350 degrees F (175 degrees C) for one hour. Cool.
Recipe Baked Potato Salad
Ingredients
4 pounds potatoes, peeled
15 slices bacon
1 (16 ounce) container reduced-fat sour cream
2 tablespoons mayonnaise
2 cups shredded Cheddar cheese
2 tablespoons dried chives
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.
Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.
4 pounds potatoes, peeled
15 slices bacon
1 (16 ounce) container reduced-fat sour cream
2 tablespoons mayonnaise
2 cups shredded Cheddar cheese
2 tablespoons dried chives
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.
Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.
Recipe Bissara
Ingredients
2 tablespoons vegetable oil
4 cloves garlic, crushed
6 cups water
1/3 cup olive oil
3 cups dry green split peas
3 sprigs fresh parsley
1 dried red chile pepper
2 teaspoons paprika
1 teaspoon cumin
1 pinch salt
1 pinch black pepper
Directions
Fry garlic in the vegetable oil in a large pot over low heat until lightly browned. Pour in water and olive oil; stir in split peas, parsley, chili pepper, paprika, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, and simmer for about 55 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot. When the peas are tender, mash them with a wooden spoon until smooth; stir in additional water to reach desired consistency.
2 tablespoons vegetable oil
4 cloves garlic, crushed
6 cups water
1/3 cup olive oil
3 cups dry green split peas
3 sprigs fresh parsley
1 dried red chile pepper
2 teaspoons paprika
1 teaspoon cumin
1 pinch salt
1 pinch black pepper
Directions
Fry garlic in the vegetable oil in a large pot over low heat until lightly browned. Pour in water and olive oil; stir in split peas, parsley, chili pepper, paprika, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, and simmer for about 55 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot. When the peas are tender, mash them with a wooden spoon until smooth; stir in additional water to reach desired consistency.
Recipe Baked Beans I
Ingredients
1 (29 ounce) can baked beans with pork
1/2 cup packed brown sugar
1/2 cup ketchup
1 tablespoon Worcestershire sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a casserole dish, combine beans, brown sugar, ketchup, and Worcestershire sauce.
Bake, covered, for 45 minutes or until bubbly.
1 (29 ounce) can baked beans with pork
1/2 cup packed brown sugar
1/2 cup ketchup
1 tablespoon Worcestershire sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a casserole dish, combine beans, brown sugar, ketchup, and Worcestershire sauce.
Bake, covered, for 45 minutes or until bubbly.
Recipe Brown Sugar Sauce
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup packed brown sugar
1 cup boiling water
1 teaspoon vanilla extract
Directions
In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.
Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.
Stir in boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened. Add vanilla extract and stir until well blended. Serve hot.
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup packed brown sugar
1 cup boiling water
1 teaspoon vanilla extract
Directions
In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.
Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.
Stir in boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened. Add vanilla extract and stir until well blended. Serve hot.
Recipe Aunt Betty's Blueberry Muffins
Ingredients
1/2 cup old-fashioned oats
1/2 cup orange juice
1 egg
1/2 cup vegetable oil
1/2 cup sugar
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh or frozen blueberries*
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Directions
In a large bowl, combine oats and orange juice; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine the flour, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
1/2 cup old-fashioned oats
1/2 cup orange juice
1 egg
1/2 cup vegetable oil
1/2 cup sugar
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh or frozen blueberries*
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Directions
In a large bowl, combine oats and orange juice; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine the flour, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Recipe Amaretto Cheesecake I
Ingredients
1 cup graham cracker crumbs
3 tablespoons white sugar
3 tablespoons butter
2 (8 ounce) packages cream cheese
1 1/4 cups white sugar
3 tablespoons cornstarch
1 (16 ounce) container sour cream
1 1/2 teaspoons vanilla extract
5 tablespoons amaretto liqueur
1/2 teaspoon salt
4 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together the graham cracker crumbs and the 3 tablespoons white sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes, set aside.
In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust.
Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refrigerate, remove from pan when completely chilled.
1 cup graham cracker crumbs
3 tablespoons white sugar
3 tablespoons butter
2 (8 ounce) packages cream cheese
1 1/4 cups white sugar
3 tablespoons cornstarch
1 (16 ounce) container sour cream
1 1/2 teaspoons vanilla extract
5 tablespoons amaretto liqueur
1/2 teaspoon salt
4 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together the graham cracker crumbs and the 3 tablespoons white sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes, set aside.
In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust.
Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refrigerate, remove from pan when completely chilled.
Recipe Brian's Favorite Sauce
Ingredients
1 onion, chopped
6 tablespoons olive oil
2 cloves garlic, minced
1 pound sweet Italian sausage, casings removed
2 (15 ounce) cans tomato sauce
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 teaspoon dried basil
4 (16 ounce) cans diced tomatoes
1 teaspoon salt
2 tablespoons white sugar
1 pinch cayenne pepper
Directions
In a large saucepan over medium heat saute chopped onion and garlic in the oil. Break up sausage into small pieces and brown. Add tomato sauce, ground black pepper, dried oregano, dried basil, chopped tomatoes, salt, sugar and cayenne pepper; stir well. Let simmer uncovered 15 to 30 minutes.
1 onion, chopped
6 tablespoons olive oil
2 cloves garlic, minced
1 pound sweet Italian sausage, casings removed
2 (15 ounce) cans tomato sauce
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 teaspoon dried basil
4 (16 ounce) cans diced tomatoes
1 teaspoon salt
2 tablespoons white sugar
1 pinch cayenne pepper
Directions
In a large saucepan over medium heat saute chopped onion and garlic in the oil. Break up sausage into small pieces and brown. Add tomato sauce, ground black pepper, dried oregano, dried basil, chopped tomatoes, salt, sugar and cayenne pepper; stir well. Let simmer uncovered 15 to 30 minutes.
Recipe All-Bran Classic Beef and Mushroom Meatloaf
Ingredients
1 tablespoon vegetable oil
1 large onion, finely chopped
2 cups finely chopped mushrooms
1/3 cup finely chopped fresh parsley (optional)
1 1/2 cups All-Bran Buds* cereal
3/4 cup beef stock
2 pounds extra lean ground beef
1 egg
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon salt
Pepper, to taste
Directions
In no-stick skillet, over medium heat, heat oil. Add onions; saute about 4 minutes. Add mushrooms; cook until tender, stirring frequently. Remove from heat, stir in parsley. Let cool slightly.
In medium bowl, stir together cereal and beef stock. Let stand 2 minutes or until stock is absorbed and cereal softens.
In large bowl, combine beef, egg, ketchup, Worcestershire, salt and pepper. Add mushroom mixture and cereal. Mix together until lightly blended.
Press mixture into 2 L (9 x 5-inch) loaf pan. Bake at 180 degrees C (350 degrees F) for 60 to 75 minutes or until cooked through.
Let stand about 15 minutes before slicing. Pour off any accumulated juices.
1 tablespoon vegetable oil
1 large onion, finely chopped
2 cups finely chopped mushrooms
1/3 cup finely chopped fresh parsley (optional)
1 1/2 cups All-Bran Buds* cereal
3/4 cup beef stock
2 pounds extra lean ground beef
1 egg
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon salt
Pepper, to taste
Directions
In no-stick skillet, over medium heat, heat oil. Add onions; saute about 4 minutes. Add mushrooms; cook until tender, stirring frequently. Remove from heat, stir in parsley. Let cool slightly.
In medium bowl, stir together cereal and beef stock. Let stand 2 minutes or until stock is absorbed and cereal softens.
In large bowl, combine beef, egg, ketchup, Worcestershire, salt and pepper. Add mushroom mixture and cereal. Mix together until lightly blended.
Press mixture into 2 L (9 x 5-inch) loaf pan. Bake at 180 degrees C (350 degrees F) for 60 to 75 minutes or until cooked through.
Let stand about 15 minutes before slicing. Pour off any accumulated juices.
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.
Recipe Authentic German Cheesecake
Ingredients
1 1/2 cups white sugar
2 tablespoons cornstarch
3 tablespoons all-purpose flour
2 (8 ounce) packages cream cheese, softened
1 pound small curd cottage cheese
1/2 cup butter, softened
4 medium eggs
1 1/2 tablespoons lemon juice
1 teaspoon vanilla extract
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom and halfway up the sides of a 9 inch springform pan. Mix together the sugar, cornstarch, and flour and set aside.
Combine the cream cheese and cottage cheese; beat with an electric mixer at high speed until smooth and fluffy. Beat in the softened butter. Gradually add the sugar mixture, beating until combined. Add the eggs one at a time, blending well and scraping down the bowl after each addition. Stir in the lemon juice and vanilla and mix just until smooth.
Pour the batter into the prepared pan and bake for 1 hour and 10 minutes. Turn off the oven and let the cheesecake rest in the oven with the door closed for 2 hours. Remove and cool on a wire rack. Chill for 4 hours or overnight.
1 1/2 cups white sugar
2 tablespoons cornstarch
3 tablespoons all-purpose flour
2 (8 ounce) packages cream cheese, softened
1 pound small curd cottage cheese
1/2 cup butter, softened
4 medium eggs
1 1/2 tablespoons lemon juice
1 teaspoon vanilla extract
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom and halfway up the sides of a 9 inch springform pan. Mix together the sugar, cornstarch, and flour and set aside.
Combine the cream cheese and cottage cheese; beat with an electric mixer at high speed until smooth and fluffy. Beat in the softened butter. Gradually add the sugar mixture, beating until combined. Add the eggs one at a time, blending well and scraping down the bowl after each addition. Stir in the lemon juice and vanilla and mix just until smooth.
Pour the batter into the prepared pan and bake for 1 hour and 10 minutes. Turn off the oven and let the cheesecake rest in the oven with the door closed for 2 hours. Remove and cool on a wire rack. Chill for 4 hours or overnight.
Recipe Blueberry Streusel Muffins
Ingredients
1/2 cup butter, softened
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/2 cups blueberries
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.
1/2 cup butter, softened
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/2 cups blueberries
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Recipe Blue Cheese Surprise
Ingredients
2 1/4 pounds lean ground beef
1 teaspoon dried tarragon
1/4 cup chopped parsley
salt and pepper to taste
3/4 cup blue cheese, crumbled
Directions
Preheat grill for high heat.
In a medium bowl, mix together beef, tarragon, and parsley. Season with salt and pepper.
Form mixture into twelve 3/8 inch thick patties. Sprinkle 2 tablespoons cheese over one patty, and cover with a second patty. Seal the edges. Repeat with remaining ingredients..
Lightly oil grate, and arrange burgers on the grill. Cook for 3 to 5 minutes on each side, or until done.
2 1/4 pounds lean ground beef
1 teaspoon dried tarragon
1/4 cup chopped parsley
salt and pepper to taste
3/4 cup blue cheese, crumbled
Directions
Preheat grill for high heat.
In a medium bowl, mix together beef, tarragon, and parsley. Season with salt and pepper.
Form mixture into twelve 3/8 inch thick patties. Sprinkle 2 tablespoons cheese over one patty, and cover with a second patty. Seal the edges. Repeat with remaining ingredients..
Lightly oil grate, and arrange burgers on the grill. Cook for 3 to 5 minutes on each side, or until done.
Recipe Bourbon Chicken
Ingredients
4 skinless, boneless chicken breast halves
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons dried minced onion
1/2 cup packed brown sugar
3/8 cup bourbon
1/2 teaspoon garlic powder
Directions
Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
Preheat oven to 325 degrees F (165 degrees C).
Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.
4 skinless, boneless chicken breast halves
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons dried minced onion
1/2 cup packed brown sugar
3/8 cup bourbon
1/2 teaspoon garlic powder
Directions
Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
Preheat oven to 325 degrees F (165 degrees C).
Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.
Recipe Butter Tart Muffins
Ingredients
1 1/2 cups raisins
3/4 cup white sugar
1/2 cup butter, cut into pieces
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
salt to taste
1/2 cup chopped walnuts
1/4 cup corn syrup
Directions
Place raisins, sugar, butter, slightly beaten eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until mixture is hot, slightly thickened, and just beginning to bubble. Cool slightly, uncovered, in the refrigerator.
Stir flour with baking powder, baking soda, and salt in a large mixing bowl. Make a well in centre, and pour in warm raisin mixture; stir just until combined. Stir in nuts until evenly mixed. Spoon batter into greased muffin cups.
Bake in center of oven at 350 degrees F (190 degrees C) until golden, about 15 to 17 minutes. Remove from oven, and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in pan for 10 minutes, then remove to a rack. Serve warm.
1 1/2 cups raisins
3/4 cup white sugar
1/2 cup butter, cut into pieces
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
salt to taste
1/2 cup chopped walnuts
1/4 cup corn syrup
Directions
Place raisins, sugar, butter, slightly beaten eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until mixture is hot, slightly thickened, and just beginning to bubble. Cool slightly, uncovered, in the refrigerator.
Stir flour with baking powder, baking soda, and salt in a large mixing bowl. Make a well in centre, and pour in warm raisin mixture; stir just until combined. Stir in nuts until evenly mixed. Spoon batter into greased muffin cups.
Bake in center of oven at 350 degrees F (190 degrees C) until golden, about 15 to 17 minutes. Remove from oven, and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in pan for 10 minutes, then remove to a rack. Serve warm.
Recipe Berry Cheesecake Parfaits
Ingredients
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 1/2 cups cold milk
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1 1/2 cups thawed COOL WHIP Whipped Topping, divided
24 NILLA Wafers, coarsely chopped
1 1/2 cups mixed blueberries and sliced fresh strawberries
Directions
Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP.
Layer half each of wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.
Top with remaining COOL WHIP.
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 1/2 cups cold milk
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1 1/2 cups thawed COOL WHIP Whipped Topping, divided
24 NILLA Wafers, coarsely chopped
1 1/2 cups mixed blueberries and sliced fresh strawberries
Directions
Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP.
Layer half each of wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.
Top with remaining COOL WHIP.
Recipe Best Broccoli Cheddar Soup
Ingredients
1 head fresh broccoli, chopped
1 (2 ounce) package dry cauliflower soup mix
4 cups water
1/2 cup milk
1 1/2 cups shredded Cheddar cheese
Directions
In a medium sized stock pot, over medium heat, combine soup mix and water, stirring constantly until well mixed.
Add broccoli florets, partially cover and simmer for 5 to 10 minutes stirring often.
Once broccoli is tender, place soup in a food processor or blender and puree. Once blended return soup mixture to stock pot, add milk and stir.
Add cheese to soup mixture keeping 1/2 cup set aside. Stir soup until cheese is melted and then sprinkle remaining 1/2 cup cheese on top of individual soup servings.
1 head fresh broccoli, chopped
1 (2 ounce) package dry cauliflower soup mix
4 cups water
1/2 cup milk
1 1/2 cups shredded Cheddar cheese
Directions
In a medium sized stock pot, over medium heat, combine soup mix and water, stirring constantly until well mixed.
Add broccoli florets, partially cover and simmer for 5 to 10 minutes stirring often.
Once broccoli is tender, place soup in a food processor or blender and puree. Once blended return soup mixture to stock pot, add milk and stir.
Add cheese to soup mixture keeping 1/2 cup set aside. Stir soup until cheese is melted and then sprinkle remaining 1/2 cup cheese on top of individual soup servings.
Recipe Asian Chicken Noodle Salad
Ingredients
1 (3 ounce) package ramen noodle pasta, crushed
2 tablespoons butter, melted
1/2 cup sunflower seeds
1/2 cup pine nuts
3 cups shredded bok choy
5 green onions, thinly sliced
1 cup diced, cooked chicken breast meat
1 (5 ounce) can water chestnuts, drained
12 pods snow peas
1/2 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/4 cup white sugar
1 tablespoon lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.
1 (3 ounce) package ramen noodle pasta, crushed
2 tablespoons butter, melted
1/2 cup sunflower seeds
1/2 cup pine nuts
3 cups shredded bok choy
5 green onions, thinly sliced
1 cup diced, cooked chicken breast meat
1 (5 ounce) can water chestnuts, drained
12 pods snow peas
1/2 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/4 cup white sugar
1 tablespoon lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.
Recipe Beth's Orange Cookies
Ingredients
2 cups white sugar
1 cup shortening
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup frozen orange juice concentrate, thawed
2 tablespoons grated orange zest
1/2 teaspoon grated orange zest
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon vanilla extract
4 tablespoons butter, melted
1 1/2 cups confectioners' sugar
Directions
Cream white sugar and shortening; add eggs and stir. Add sour cream and 1 teaspoon vanilla; stir and set aside. Sift together flour, baking powder, baking soda, and salt. Add little by little to the creamed mixture and stir well. Add 3/4 cup orange juice concentrate, and 2 tablespoons orange zest. Drop onto greased cookie sheets by teaspoonfuls.
Bake at 375 degrees F (190 degrees C) for about 10 minutes. Frost cookies when they are cool.
To Make Frosting: Mix together 1/2 teaspoon orange zest, 2 Tablespoons of the thawed orange juice concentrate, 1 teaspoon vanilla, 4 Tablespoons of melted butter, 1 1/2 cups confectioners' sugar or enough to make frosting of spreading consistency.
2 cups white sugar
1 cup shortening
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup frozen orange juice concentrate, thawed
2 tablespoons grated orange zest
1/2 teaspoon grated orange zest
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon vanilla extract
4 tablespoons butter, melted
1 1/2 cups confectioners' sugar
Directions
Cream white sugar and shortening; add eggs and stir. Add sour cream and 1 teaspoon vanilla; stir and set aside. Sift together flour, baking powder, baking soda, and salt. Add little by little to the creamed mixture and stir well. Add 3/4 cup orange juice concentrate, and 2 tablespoons orange zest. Drop onto greased cookie sheets by teaspoonfuls.
Bake at 375 degrees F (190 degrees C) for about 10 minutes. Frost cookies when they are cool.
To Make Frosting: Mix together 1/2 teaspoon orange zest, 2 Tablespoons of the thawed orange juice concentrate, 1 teaspoon vanilla, 4 Tablespoons of melted butter, 1 1/2 cups confectioners' sugar or enough to make frosting of spreading consistency.
Recipe Brown Sugar Pecan Refrigerator Cookies
Ingredients
1 cup brown sugar
1/2 cup butter
1 egg
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1 pinch salt
1 cup chopped pecans
Directions
Beat the brown sugar and butter with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract until completely incorporated. Mix the flour, baking powder, and salt together in a separate bowl, then stir the flour mixture into the butter mixture until just incorporated. Fold in the pecans mixing just enough to evenly combine.
Roll the dough into a log, and wrap in wax paper. Chill the dough in the refrigerator for at least one hour.
Preheat an oven to 350 degrees F (175 degrees C). Slice the dough and arrange the cookies on a baking sheet.
Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
1 cup brown sugar
1/2 cup butter
1 egg
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1 pinch salt
1 cup chopped pecans
Directions
Beat the brown sugar and butter with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract until completely incorporated. Mix the flour, baking powder, and salt together in a separate bowl, then stir the flour mixture into the butter mixture until just incorporated. Fold in the pecans mixing just enough to evenly combine.
Roll the dough into a log, and wrap in wax paper. Chill the dough in the refrigerator for at least one hour.
Preheat an oven to 350 degrees F (175 degrees C). Slice the dough and arrange the cookies on a baking sheet.
Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
1/29/2015
Recipe Avocado Dressing I
Ingredients
1 avocado - peeled, pitted and diced
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/2 cup cottage cheese
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon onion salt
1/2 teaspoon garlic powder
salt and pepper to taste
Directions
In a blender or food processor, place the avocado, sour cream, blue cheese, cottage cheese, lemon juice, Worcestershire sauce, onion salt, garlic powder, salt, and pepper. Blend until smooth. Cover, and refrigerate 30 minutes, until chilled.
1 avocado - peeled, pitted and diced
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/2 cup cottage cheese
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon onion salt
1/2 teaspoon garlic powder
salt and pepper to taste
Directions
In a blender or food processor, place the avocado, sour cream, blue cheese, cottage cheese, lemon juice, Worcestershire sauce, onion salt, garlic powder, salt, and pepper. Blend until smooth. Cover, and refrigerate 30 minutes, until chilled.
Recipe Blueberry Muffins I
Ingredients
2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 egg
1 cup fresh blueberries
1 teaspoon grated lemon zest
Directions
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
In a medium bowl, combine flour, sugar, baking powder, blueberries, grated lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 egg
1 cup fresh blueberries
1 teaspoon grated lemon zest
Directions
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
In a medium bowl, combine flour, sugar, baking powder, blueberries, grated lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Recipe Best Fried Green Tomatoes
Ingredients
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
Directions
Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
Directions
Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Recipe Blue Ribbon Fruit Cookies
Ingredients
3/4 cup butter
1 1/2 cups packed brown sugar
4 eggs
4 (1 ounce) squares unsweetened chocolate
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup candied pineapple
1 cup raisins
1 cup chopped walnuts
Directions
Combine melted butter and brown sugar in large mixer bowl; blend well. Add eggs; beat well.
Melt chocolate in top of a double boiler over hot (not boiling) water; add to egg-sugar mixture.
In a separate bowl, combine flour, baking powder, salt and cinnamon; gradually add to chocolate mixture. Stir in candied pineapple, raisins and nuts.
Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-10 minutes or until almost set. Cool slightly on cookie sheet. Remove from cookie sheet; cool on wire rack.
3/4 cup butter
1 1/2 cups packed brown sugar
4 eggs
4 (1 ounce) squares unsweetened chocolate
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup candied pineapple
1 cup raisins
1 cup chopped walnuts
Directions
Combine melted butter and brown sugar in large mixer bowl; blend well. Add eggs; beat well.
Melt chocolate in top of a double boiler over hot (not boiling) water; add to egg-sugar mixture.
In a separate bowl, combine flour, baking powder, salt and cinnamon; gradually add to chocolate mixture. Stir in candied pineapple, raisins and nuts.
Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-10 minutes or until almost set. Cool slightly on cookie sheet. Remove from cookie sheet; cool on wire rack.
Recipe Broiled Vegetable Sandwiches
Ingredients
2 medium tomatoes, chopped
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 teaspoons olive oil
6 slices white American cheese
6 slices white bread
Directions
Preheat the oven's broiler. In a medium bowl, toss together the tomatoes, onion, red bell pepper, and green bell pepper.
Place the slices of bread on a baking sheet, and place under the broiler. Broil for about 2 minutes, just until lightly toasted. Remove from the oven, and turn the bread untoasted side up. Place a handful of the vegetable mixture on top of each slice. Drizzle with a bit of olive oil, then top with a slice of cheese.
Return the bread slices to the broiler, and cook until the cheese is melted. Serve immediately.
2 medium tomatoes, chopped
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 teaspoons olive oil
6 slices white American cheese
6 slices white bread
Directions
Preheat the oven's broiler. In a medium bowl, toss together the tomatoes, onion, red bell pepper, and green bell pepper.
Place the slices of bread on a baking sheet, and place under the broiler. Broil for about 2 minutes, just until lightly toasted. Remove from the oven, and turn the bread untoasted side up. Place a handful of the vegetable mixture on top of each slice. Drizzle with a bit of olive oil, then top with a slice of cheese.
Return the bread slices to the broiler, and cook until the cheese is melted. Serve immediately.
Recipe Apple Pie Bars
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup butter, chilled
1 egg yolk
2/3 cup milk
1 cup crushed cornflakes cereal
8 cups thinly sliced apples
1 cup white sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 egg white
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1 cup confectioners' sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the flour and salt. Cut in the 1 cup butter until mixture is mealy. With a fork, stir in the 2/3 cup milk and egg yolk. Divide dough into 2 equal parts. On a lightly floured surface, roll out 1 piece of dough into a large rectangle. Place on the bottom of a 9x13 inch baking pan.
Sprinkle cereal over the crust, then layer the apples over the cereal. Stir together the 1 cup of white sugar, and the 1and 1/2 teaspoons of cinnamon and nutmeg; sprinkle over the apple layer. Roll out the other half of the dough and cover everything in the pan. Brush top crust with the reserved egg white and sprinkle with a mixture of 2 tablespoons sugar, and 1/2 teaspoon of cinnamon.
Bake for 45 minutes to 1 hour in the preheated oven. Top crust should be lightly browned. Mix together the 1 cup of confectioners' sugar, 1 and 1/2 tablespoons of milk, and 1/2 teaspoon of vanilla until smooth; drizzle over bars while they are still warm.
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup butter, chilled
1 egg yolk
2/3 cup milk
1 cup crushed cornflakes cereal
8 cups thinly sliced apples
1 cup white sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 egg white
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1 cup confectioners' sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the flour and salt. Cut in the 1 cup butter until mixture is mealy. With a fork, stir in the 2/3 cup milk and egg yolk. Divide dough into 2 equal parts. On a lightly floured surface, roll out 1 piece of dough into a large rectangle. Place on the bottom of a 9x13 inch baking pan.
Sprinkle cereal over the crust, then layer the apples over the cereal. Stir together the 1 cup of white sugar, and the 1and 1/2 teaspoons of cinnamon and nutmeg; sprinkle over the apple layer. Roll out the other half of the dough and cover everything in the pan. Brush top crust with the reserved egg white and sprinkle with a mixture of 2 tablespoons sugar, and 1/2 teaspoon of cinnamon.
Bake for 45 minutes to 1 hour in the preheated oven. Top crust should be lightly browned. Mix together the 1 cup of confectioners' sugar, 1 and 1/2 tablespoons of milk, and 1/2 teaspoon of vanilla until smooth; drizzle over bars while they are still warm.
Recipe Apricot Salad
Ingredients
2 (3 ounce) packages apricot flavored gelatin mix
2 cups boiling water
1 (8 ounce) package cream cheese, softened
1 cup milk
1 (20 ounce) can crushed pineapple, undrained
4 ounces frozen whipped topping, thawed
Directions
Dissolve gelatin in boiling water and set aside. In a mixing bowl, beat cream cheese until smooth. Gradually beat in milk until smooth. Stir in gelatin. Add pineapple and mix well. Chill. When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Chill for at least 2 hours.
2 (3 ounce) packages apricot flavored gelatin mix
2 cups boiling water
1 (8 ounce) package cream cheese, softened
1 cup milk
1 (20 ounce) can crushed pineapple, undrained
4 ounces frozen whipped topping, thawed
Directions
Dissolve gelatin in boiling water and set aside. In a mixing bowl, beat cream cheese until smooth. Gradually beat in milk until smooth. Stir in gelatin. Add pineapple and mix well. Chill. When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Chill for at least 2 hours.
Recipe Bulgur Chickpea Salad
Ingredients
1 cup bulgur
2 cups boiling water
1/2 cup vegetable oil
1/2 cup fresh lemon juice
salt to taste
ground black pepper to taste
1 cup chopped green onions
1 (15 ounce) can garbanzo beans, drained
1 cup chopped fresh parsley
1 cup grated carrots
Directions
In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.
In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork.
Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving.
1 cup bulgur
2 cups boiling water
1/2 cup vegetable oil
1/2 cup fresh lemon juice
salt to taste
ground black pepper to taste
1 cup chopped green onions
1 (15 ounce) can garbanzo beans, drained
1 cup chopped fresh parsley
1 cup grated carrots
Directions
In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.
In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork.
Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving.
Recipe Aunt Mary's Vanilla Frosting
Ingredients
1/2 cup butter, softened
1/2 cup shortening
2/3 cup confectioners' sugar
1/2 cup milk
5 tablespoons all-purpose flour
1 teaspoon vanilla extract
Directions
Combine butter or margarine, shortening, confectioners' sugar, flour, vanilla, and milk in a mixing bowl. Whip all ingredients until fluffy.
1/2 cup butter, softened
1/2 cup shortening
2/3 cup confectioners' sugar
1/2 cup milk
5 tablespoons all-purpose flour
1 teaspoon vanilla extract
Directions
Combine butter or margarine, shortening, confectioners' sugar, flour, vanilla, and milk in a mixing bowl. Whip all ingredients until fluffy.
Recipe Baked Yam and Potato Casserole
Ingredients
1 large sweet potato, thinly sliced
1 large potato, thinly sliced
1 onion, thinly sliced
4 tablespoons butter, divided
salt and pepper to taste
2 tablespoons all-purpose flour
3/4 cup vegetable broth
1 cup shredded mozzarella cheese
2 tablespoons dry bread crumbs
1 tablespoon dried parsley (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In the prepared dish, make a single layer of sweet potato slices. Place a few onion slices on top, dot with butter, and sprinkle with salt and pepper. Repeat, alternating layers of white and sweet potatoes.
In a small bowl, or measuring cup, combine flour and broth. Pour over potatoes.
Sprinkle cheese, bread crumbs and parsley over the potatoes. Dot with remaining butter. Cover.
Bake in preheated oven for 1 hour, or until potatoes and onions are soft.
1 large sweet potato, thinly sliced
1 large potato, thinly sliced
1 onion, thinly sliced
4 tablespoons butter, divided
salt and pepper to taste
2 tablespoons all-purpose flour
3/4 cup vegetable broth
1 cup shredded mozzarella cheese
2 tablespoons dry bread crumbs
1 tablespoon dried parsley (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In the prepared dish, make a single layer of sweet potato slices. Place a few onion slices on top, dot with butter, and sprinkle with salt and pepper. Repeat, alternating layers of white and sweet potatoes.
In a small bowl, or measuring cup, combine flour and broth. Pour over potatoes.
Sprinkle cheese, bread crumbs and parsley over the potatoes. Dot with remaining butter. Cover.
Bake in preheated oven for 1 hour, or until potatoes and onions are soft.
Recipe Bazlama - Turkish Flat Bread
Ingredients
1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
1 tablespoon salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup Greek-style yogurt
4 cups all-purpose flour
Directions
Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.
1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
1 tablespoon salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup Greek-style yogurt
4 cups all-purpose flour
Directions
Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.
Recipe Aunt Anne's Coffee Cake
Ingredients
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg
3/4 cup milk, or as needed
1 1/2 teaspoons vanilla extract
1/4 cup all-purpose flour
2/3 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg
3/4 cup milk, or as needed
1 1/2 teaspoons vanilla extract
1/4 cup all-purpose flour
2/3 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Recipe Buttercup Squash Bread
Ingredients
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
2 tablespoons molasses
1 teaspoon salt
1/2 teaspoon caraway seeds
1 cup mashed, cooked butternut squash
3 cups all-purpose flour
Directions
In a large mixing bowl, dissolve yeast in water. Add molasses, salt, caraway, squash, and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 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 floured surface and shape into a loaf. Place in a greased 9 x 5 x 3-inch loaf pan. Cover and let rise until doubled, about 45 minutes.
Preheat an oven to 400 degrees F (200 degrees C).
Bake in preheated oven until golden brown, 25 to 30 minutes. Remove from pan to cool on a wire rack.
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
2 tablespoons molasses
1 teaspoon salt
1/2 teaspoon caraway seeds
1 cup mashed, cooked butternut squash
3 cups all-purpose flour
Directions
In a large mixing bowl, dissolve yeast in water. Add molasses, salt, caraway, squash, and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 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 floured surface and shape into a loaf. Place in a greased 9 x 5 x 3-inch loaf pan. Cover and let rise until doubled, about 45 minutes.
Preheat an oven to 400 degrees F (200 degrees C).
Bake in preheated oven until golden brown, 25 to 30 minutes. Remove from pan to cool on a wire rack.
Recipe Asian Lettuce Wraps with Mustard Vinaigrette
Ingredients
1/2 (11 ounce) package Tyson® Grilled and Ready™ Fully Cooked Grilled Chicken Breast Strips
5 ounces cellophane noodles
1/2 cup carrot, chopped
1/2 cup scallions, shredded
1/4 cup fresh cilantro, chopped
1/4 cup reduced-sodium chicken broth
2 tablespoons soy sauce
2 teaspoons sesame oil, toasted
1 teaspoon chinese mustard
12 leaves Butter or Bibb lettuce
Directions
Place cellophane noodles in a large bowl and pour over enough boiling water to cover. Let stand for 10 minutes until soft and transparent. Drain and return to bowl.
Cook Tyson® Grilled and Ready™ Fully Cooked Grilled Chicken Breast Strips according to package directions.
Using kitchen scissors, cut noodles into two-inch thick pieces. Add chicken, carrots, scallions and cilantro. Set aside.
In a small bowl, whisk together the chicken broth, soy sauce, sesame oil and Chinese mustard. Add mixture to the chicken mixture and toss to combine.
Spoon chicken mixture into lettuce leaves and roll up.
1/2 (11 ounce) package Tyson® Grilled and Ready™ Fully Cooked Grilled Chicken Breast Strips
5 ounces cellophane noodles
1/2 cup carrot, chopped
1/2 cup scallions, shredded
1/4 cup fresh cilantro, chopped
1/4 cup reduced-sodium chicken broth
2 tablespoons soy sauce
2 teaspoons sesame oil, toasted
1 teaspoon chinese mustard
12 leaves Butter or Bibb lettuce
Directions
Place cellophane noodles in a large bowl and pour over enough boiling water to cover. Let stand for 10 minutes until soft and transparent. Drain and return to bowl.
Cook Tyson® Grilled and Ready™ Fully Cooked Grilled Chicken Breast Strips according to package directions.
Using kitchen scissors, cut noodles into two-inch thick pieces. Add chicken, carrots, scallions and cilantro. Set aside.
In a small bowl, whisk together the chicken broth, soy sauce, sesame oil and Chinese mustard. Add mixture to the chicken mixture and toss to combine.
Spoon chicken mixture into lettuce leaves and roll up.
Recipe Barbecued Alaskan Salmon
Ingredients
2 tablespoons butter
2 tablespoons brown sugar
1 clove garlic, minced
1 tablespoon lemon juice
2 teaspoons soy sauce
1/2 teaspoon pepper
4 salmon steaks (1 inch thick)
Directions
In a small saucepan, combine the first six ingredients. Cook and stir until sugar is dissolved. Meanwhile, grill salmon, covered, over medium-hot heat for 5 minutes. Turn salmon; baste with the butter sauce. Grill 7-9 minutes longer, turning and basting occasionally, or until the salmon flakes easily with a fork.
2 tablespoons butter
2 tablespoons brown sugar
1 clove garlic, minced
1 tablespoon lemon juice
2 teaspoons soy sauce
1/2 teaspoon pepper
4 salmon steaks (1 inch thick)
Directions
In a small saucepan, combine the first six ingredients. Cook and stir until sugar is dissolved. Meanwhile, grill salmon, covered, over medium-hot heat for 5 minutes. Turn salmon; baste with the butter sauce. Grill 7-9 minutes longer, turning and basting occasionally, or until the salmon flakes easily with a fork.
Recipe Blueberry Cheesecake Ice Cream
Ingredients
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 1/4 cups fresh or frozen blueberries
1 tablespoon lemon juice
GRAHAM CRACKER MIXTURE:
2 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
ICE CREAM:
1 1/2 cups sugar
1 (3.4 ounce) package instant cheesecake or vanilla pudding mix
1 quart heavy whipping cream
2 cups milk
2 teaspoons vanilla extract
Directions
In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in.x 1-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 1/4 cups fresh or frozen blueberries
1 tablespoon lemon juice
GRAHAM CRACKER MIXTURE:
2 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
ICE CREAM:
1 1/2 cups sugar
1 (3.4 ounce) package instant cheesecake or vanilla pudding mix
1 quart heavy whipping cream
2 cups milk
2 teaspoons vanilla extract
Directions
In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in.x 1-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.
Recipe Bacon Cheddar Pinwheels
Ingredients
2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening
3/4 cup milk
1/2 pound sliced bacon, cooked and crumbled
3/4 cup shredded Cheddar cheese
Directions
In a bowl, combine the flour, baking powder and salt; cut in shortening. Add milk and mix well. Turn onto a floured surface; knead 6-8 times. Roll into a 16-in. x 10-in. rectangle. Sprinkle with bacon and cheese.
Roll up from a long side. Cut into 15 slices; place cut side down in greased muffin cups. Bake at 450 degrees F for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers.
2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening
3/4 cup milk
1/2 pound sliced bacon, cooked and crumbled
3/4 cup shredded Cheddar cheese
Directions
In a bowl, combine the flour, baking powder and salt; cut in shortening. Add milk and mix well. Turn onto a floured surface; knead 6-8 times. Roll into a 16-in. x 10-in. rectangle. Sprinkle with bacon and cheese.
Roll up from a long side. Cut into 15 slices; place cut side down in greased muffin cups. Bake at 450 degrees F for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Recipe Bananas Foster Ice Cream
Ingredients
1 ripe banana
1/3 cup SPLENDA® Brown Sugar Blend
1/4 cup spiced rum
1 fluid ounce banana liqueur
1 1/2 cups lowfat evaporated milk
2 cups low-fat milk
1 1/2 teaspoons almond extract
1 (3.5 ounce) package instant French vanilla pudding
Directions
Cut the banana into a few pieces and place in the bowl of a food processor along with the brown sugar blend, rum, and banana liquor. Pulse until smooth. Pour in the evaporated milk, low-fat milk, almond extract, and vanilla pudding; pulse until evenly blended. Pour into a bowl and refrigerate at least 30 minutes.
Transfer the chilled banana mixture to the cylinder of an ice cream maker; freeze according to manufacturer's directions.
1 ripe banana
1/3 cup SPLENDA® Brown Sugar Blend
1/4 cup spiced rum
1 fluid ounce banana liqueur
1 1/2 cups lowfat evaporated milk
2 cups low-fat milk
1 1/2 teaspoons almond extract
1 (3.5 ounce) package instant French vanilla pudding
Directions
Cut the banana into a few pieces and place in the bowl of a food processor along with the brown sugar blend, rum, and banana liquor. Pulse until smooth. Pour in the evaporated milk, low-fat milk, almond extract, and vanilla pudding; pulse until evenly blended. Pour into a bowl and refrigerate at least 30 minutes.
Transfer the chilled banana mixture to the cylinder of an ice cream maker; freeze according to manufacturer's directions.
Recipe Broccoli Quiche with Mashed Potato Crust
Ingredients
2 large potatoes, peeled
2 cups chopped fresh broccoli
1/4 cup milk
1/4 teaspoon salt
1 tablespoon olive oil
1/2 onion, chopped
1 cup shredded Cheddar cheese
3 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
Directions
Preheat oven to 350 degrees F (175 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. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside.
Mash the potatoes with milk and salt. Brush a deep 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned.
Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.
Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.
2 large potatoes, peeled
2 cups chopped fresh broccoli
1/4 cup milk
1/4 teaspoon salt
1 tablespoon olive oil
1/2 onion, chopped
1 cup shredded Cheddar cheese
3 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
Directions
Preheat oven to 350 degrees F (175 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. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside.
Mash the potatoes with milk and salt. Brush a deep 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned.
Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.
Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.
Recipe Butternut Squash, Apple, Onion Au Gratin
Ingredients
Cooking spray
1/4 cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash - peeled, seeded and sliced
4 apples - peeled, cored and sliced
1/2 sweet onion, thinly sliced
1 cup chicken stock
1 cup shredded sharp Cheddar cheese
3 slices bacon, cooked and crumbled
Directions
Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil.
Bake in preheated oven for 40 minutes.
Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
Cooking spray
1/4 cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash - peeled, seeded and sliced
4 apples - peeled, cored and sliced
1/2 sweet onion, thinly sliced
1 cup chicken stock
1 cup shredded sharp Cheddar cheese
3 slices bacon, cooked and crumbled
Directions
Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil.
Bake in preheated oven for 40 minutes.
Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
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