Ingredients
1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
1/29/2014
Recipe Blackberry Apple Pie
Ingredients
1 pastry for a 9 inch double crust pie
5 cups thinly sliced, peeled cooking apples
1 pint fresh blackberries, rinsed and drained
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons butter or margarine
1 egg, lightly beaten
1 tablespoon water or milk
Additional sugar
Directions
Place bottom pastry in a 9-in. pie plate; top with a thin layer of apples. Combine blackberries and remaining apples in a large bowl; sprinkle with lemon juice. Add sugar and cornstarch and toss gently. Spoon into pie shell; dot with butter. Top with a lattice crust; seal edges. Combine egg and water or milk; brush over lattice top and pie edges. Bake at 375 degrees F for 50 minutes or until filling is bubbly and apples are tender. Sprinkle with additional sugar. Serve warm or at room temperature.
1 pastry for a 9 inch double crust pie
5 cups thinly sliced, peeled cooking apples
1 pint fresh blackberries, rinsed and drained
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons butter or margarine
1 egg, lightly beaten
1 tablespoon water or milk
Additional sugar
Directions
Place bottom pastry in a 9-in. pie plate; top with a thin layer of apples. Combine blackberries and remaining apples in a large bowl; sprinkle with lemon juice. Add sugar and cornstarch and toss gently. Spoon into pie shell; dot with butter. Top with a lattice crust; seal edges. Combine egg and water or milk; brush over lattice top and pie edges. Bake at 375 degrees F for 50 minutes or until filling is bubbly and apples are tender. Sprinkle with additional sugar. Serve warm or at room temperature.
Recipe Black Sesame Seed and Walnut Mix
Ingredients
2 cups black sesame seeds
2 cups walnut pieces
Directions
Cook and stir the sesame seeds in a large skillet over medium heat until the seeds smell toasted and begin to pop, about 7 minutes. While toasting the sesame seeds, cook the walnuts in the microwave until fragrant, about 2 minutes. Allow the sesame seeds and walnuts to cool to room temperature.
Once cool, place the sesame seeds and walnuts into a blender. Blend until finely ground. Store in an airtight container in the refrigerator.
2 cups black sesame seeds
2 cups walnut pieces
Directions
Cook and stir the sesame seeds in a large skillet over medium heat until the seeds smell toasted and begin to pop, about 7 minutes. While toasting the sesame seeds, cook the walnuts in the microwave until fragrant, about 2 minutes. Allow the sesame seeds and walnuts to cool to room temperature.
Once cool, place the sesame seeds and walnuts into a blender. Blend until finely ground. Store in an airtight container in the refrigerator.
Recipe Bubba's Barbequed Skirt Steak
Ingredients
4 pounds trimmed skirt steaks
2 cups olive oil
1 cup red wine
2 tablespoons dried parsley
2 tablespoons dried basil
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
6 cloves garlic, crushed
2 bay leaves
2 cups barbeque sauce (such as Sweet Baby Ray's®)
Directions
Make diagonal cuts through the skirt steak on both sides. Cut diagonally about every 1/4 to 1/2 inch, then cut diagonally in the opposite, perpendicular direction. Repeat on the other side of the steak to complete the crisscross cuts that will tenderize the meat. When the meat is prepared, some sections will be very long. I cut the longer sections to keep them under 18 inches long.
Whisk together the olive oil, red wine, parsley, basil, balsamic vinegar, soy sauce, garlic, and bay leaves in a large glass or ceramic bowl. Add the skirt steaks and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours to overnight.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the skirt steaks from the marinade, and shake off excess. Discard the remaining marinade.
Cook the skirt steak on the preheated grill to your desired degree of doneness, about 10 minutes per side for medium-well. Once nearly finished, brush the steaks with the barbeque sauce and cook for 2 minutes. Flip the steaks over, brush with barbeque sauce, and cook 2 minutes longer.
4 pounds trimmed skirt steaks
2 cups olive oil
1 cup red wine
2 tablespoons dried parsley
2 tablespoons dried basil
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
6 cloves garlic, crushed
2 bay leaves
2 cups barbeque sauce (such as Sweet Baby Ray's®)
Directions
Make diagonal cuts through the skirt steak on both sides. Cut diagonally about every 1/4 to 1/2 inch, then cut diagonally in the opposite, perpendicular direction. Repeat on the other side of the steak to complete the crisscross cuts that will tenderize the meat. When the meat is prepared, some sections will be very long. I cut the longer sections to keep them under 18 inches long.
Whisk together the olive oil, red wine, parsley, basil, balsamic vinegar, soy sauce, garlic, and bay leaves in a large glass or ceramic bowl. Add the skirt steaks and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours to overnight.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the skirt steaks from the marinade, and shake off excess. Discard the remaining marinade.
Cook the skirt steak on the preheated grill to your desired degree of doneness, about 10 minutes per side for medium-well. Once nearly finished, brush the steaks with the barbeque sauce and cook for 2 minutes. Flip the steaks over, brush with barbeque sauce, and cook 2 minutes longer.
Recipe Avocado Olive Salad
Ingredients
2 tablespoons capers
1 clove garlic, minced
2 small limes, juiced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste
20 black olives, thinly sliced
4 avocados - peeled, pitted and diced
Directions
In a large bowl, mix the capers, garlic, lime juice, olive oil, balsamic vinegar, Parmesan cheese, salt, and pepper. Gently toss in the olives and avocados until coated. Cover, and chill 30 to 45 minutes before serving.
2 tablespoons capers
1 clove garlic, minced
2 small limes, juiced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste
20 black olives, thinly sliced
4 avocados - peeled, pitted and diced
Directions
In a large bowl, mix the capers, garlic, lime juice, olive oil, balsamic vinegar, Parmesan cheese, salt, and pepper. Gently toss in the olives and avocados until coated. Cover, and chill 30 to 45 minutes before serving.
Recipe Apple Blueberry Cobbler
Ingredients
1 tablespoon butter, melted
9 gingersnap cookies, crushed
FILLING:
4 large tart apples, peeled
1 tablespoon butter
3/4 cup sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
3 cups fresh blueberries
2 tablespoons lemon juice
1 tablespoon grated orange peel
TOPPING:
1 cup all-purpose flour
3 tablespoons brown sugar
6 tablespoons cold butter
Directions
Spread butter over the bottom of an 8-in. square baking dish. Sprinkle with gingersnap crumbs; press down gently. Set aside.
Cut each apple into 16 wedges. In a large skillet, saute apples in butter until crisp-tender, about 10 minutes. Remove from the heat; cool for 10 minutes. Combine the sugar, cinnamon and ginger; sprinkle over apples and mix well. Place blueberries in a bowl. Sprinkle with lemon juice and orange peel; toss gently to mix well.
For topping, combine flour and brown sugar in a bowl; cut in butter until crumbly. Spoon apple mixture into prepared baking dish. Top with blueberry mixture and topping (dish will be full). Bake at 350 degrees F for 35-40 minutes or until bubbly.
1 tablespoon butter, melted
9 gingersnap cookies, crushed
FILLING:
4 large tart apples, peeled
1 tablespoon butter
3/4 cup sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
3 cups fresh blueberries
2 tablespoons lemon juice
1 tablespoon grated orange peel
TOPPING:
1 cup all-purpose flour
3 tablespoons brown sugar
6 tablespoons cold butter
Directions
Spread butter over the bottom of an 8-in. square baking dish. Sprinkle with gingersnap crumbs; press down gently. Set aside.
Cut each apple into 16 wedges. In a large skillet, saute apples in butter until crisp-tender, about 10 minutes. Remove from the heat; cool for 10 minutes. Combine the sugar, cinnamon and ginger; sprinkle over apples and mix well. Place blueberries in a bowl. Sprinkle with lemon juice and orange peel; toss gently to mix well.
For topping, combine flour and brown sugar in a bowl; cut in butter until crumbly. Spoon apple mixture into prepared baking dish. Top with blueberry mixture and topping (dish will be full). Bake at 350 degrees F for 35-40 minutes or until bubbly.
Recipe Black and White Pizza
Ingredients
1 (12 inch) pre-baked pizza crust
1 tablespoon extra virgin olive oil
1 cup prepared Alfredo sauce
1/2 clove garlic, minced
1 (6 ounce) package frozen ready to eat chicken breast strips, thawed
1/2 cup canned black beans, drained
1 (6 ounce) package shredded mozzarella cheese
1 (4 ounce) can sliced jalapeno peppers
1 teaspoon dried parsley
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Heat olive oil in a skillet over medium-low heat. Add garlic, and cook just until fragrant. Add chicken strips, and cook until heated through.
Spread Alfredo sauce over the pizza crust, and sprinkle on some of the shredded cheese. Arrange chicken strips and garlic over the cheese, and put on as many black beans as you like. Place jalapeno slices on top, then cover with remaining cheese. Garnish with a sprinkle of dried parsley flakes.
Place pizza directly on the oven rack. Bake for 15 minutes in the preheated oven, or until crust is crispy and cheese is melted.
1 (12 inch) pre-baked pizza crust
1 tablespoon extra virgin olive oil
1 cup prepared Alfredo sauce
1/2 clove garlic, minced
1 (6 ounce) package frozen ready to eat chicken breast strips, thawed
1/2 cup canned black beans, drained
1 (6 ounce) package shredded mozzarella cheese
1 (4 ounce) can sliced jalapeno peppers
1 teaspoon dried parsley
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Heat olive oil in a skillet over medium-low heat. Add garlic, and cook just until fragrant. Add chicken strips, and cook until heated through.
Spread Alfredo sauce over the pizza crust, and sprinkle on some of the shredded cheese. Arrange chicken strips and garlic over the cheese, and put on as many black beans as you like. Place jalapeno slices on top, then cover with remaining cheese. Garnish with a sprinkle of dried parsley flakes.
Place pizza directly on the oven rack. Bake for 15 minutes in the preheated oven, or until crust is crispy and cheese is melted.
Recipe Bacon and Macaroni Salad
Ingredients
1 pound sliced bacon
1 (16 ounce) package elbow macaroni
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared yellow mustard
1/4 cup white sugar
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tomatoes, seeded and chopped
1 large cucumber, peeled and chopped
4 hard-cooked eggs, chopped
1/2 cup chopped celery
1/2 cup sliced green olives
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water.
Whisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt, and pepper in a large bowl until the sugar has dissolved. Add the bacon, pasta, tomato, cucumber, egg, and celery. Gently fold until the salad is evenly covered with the dressing. Sprinkle with the sliced olives to serve.
1 pound sliced bacon
1 (16 ounce) package elbow macaroni
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared yellow mustard
1/4 cup white sugar
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tomatoes, seeded and chopped
1 large cucumber, peeled and chopped
4 hard-cooked eggs, chopped
1/2 cup chopped celery
1/2 cup sliced green olives
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water.
Whisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt, and pepper in a large bowl until the sugar has dissolved. Add the bacon, pasta, tomato, cucumber, egg, and celery. Gently fold until the salad is evenly covered with the dressing. Sprinkle with the sliced olives to serve.
Recipe Apricot Coconut Cookies
Ingredients
1 1/4 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 cup butter or margarine
1 (3 ounce) package cream cheese
1/2 cup shredded coconut
1/2 cup apricot preserves
GLAZE:
1/2 cup confectioners' sugar
2 tablespoons apricot preserves
1 1/2 teaspoons butter or margarine, softened
1 1/2 teaspoons milk
Directions
In a large bowl, combine flour, sugar and baking powder. Cut in butter and cream cheese until mixture resembles coarse crumbs. Add coconut and preserves; mix well.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheet. Bake at 350 degrees F for 10-12 minutes or until golden brown. Remove to wire racks to cool completely.
Combine glaze ingredients in a small bowl; mix well. Spoon over cookies.
1 1/4 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 cup butter or margarine
1 (3 ounce) package cream cheese
1/2 cup shredded coconut
1/2 cup apricot preserves
GLAZE:
1/2 cup confectioners' sugar
2 tablespoons apricot preserves
1 1/2 teaspoons butter or margarine, softened
1 1/2 teaspoons milk
Directions
In a large bowl, combine flour, sugar and baking powder. Cut in butter and cream cheese until mixture resembles coarse crumbs. Add coconut and preserves; mix well.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheet. Bake at 350 degrees F for 10-12 minutes or until golden brown. Remove to wire racks to cool completely.
Combine glaze ingredients in a small bowl; mix well. Spoon over cookies.
Recipe Asparagus and Mozzarella Stuffed Chicken Breasts
Ingredients
2 large skinless, boneless chicken breast halves
salt and black pepper to taste
8 asparagus spears, trimmed - divided
1/2 cup shredded mozzarella cheese, divided
1/4 cup Italian seasoned bread crumbs
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2 large skinless, boneless chicken breast halves
salt and black pepper to taste
8 asparagus spears, trimmed - divided
1/2 cup shredded mozzarella cheese, divided
1/4 cup Italian seasoned bread crumbs
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Recipe Brown Sugar Cookies II
Ingredients
2/3 cup shortening
2/3 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
Directions
Mix shortening, butter or margarine, sugars, eggs and vanilla thoroughly. Stir in all purpose or unbleached flour, baking soda and salt.
Turn dough onto lightly floured board. Shape dough into ball with lightly floured hands, pressing to make dough compact. Cut dough in half.
Shape each half into a roll 2 inches in diameter and about 8 inches long by gently rolling dough back and forth on floured board. Roll dough onto plastic wrap: wrap and twist ends tightly. Dough can be refrigerated up to 1 month or frozen up to 3 months.
Preheat oven to 375 degrees F (190 degrees C).
Cut roll into 1/4-inch slices. (It is not necessary to thaw frozen dough before slicing.) Place slices about 2 inches apart on ungreased baking sheet. Bake 9 to 11 minutes. Immediately remove cookies from baking sheet onto wire rack.
CHOCOLATE CHIP: Add 1 cup mini semisweet chocolate chips and 1 cup chopped nuts with the flour. OATMEAL-COCONUT: Reduce flour to 2 3/4 cups. Add 1 cup flaked coconut and 1 cup quick-cooking oats with the flour. PEANUT BUTTER: Add 1 cup creamy or chunky peanut butter with the shortening. CHOCOLATE-NUT: Add 1 cup chopped nuts and 1/2 cup cocoa with the flour. FRUIT SLICES: Add 1 cup whole candied cherries, 1/2 cup chopped nuts and 1/2 cup cut-up mixed candied fruit with the flour.
2/3 cup shortening
2/3 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
Directions
Mix shortening, butter or margarine, sugars, eggs and vanilla thoroughly. Stir in all purpose or unbleached flour, baking soda and salt.
Turn dough onto lightly floured board. Shape dough into ball with lightly floured hands, pressing to make dough compact. Cut dough in half.
Shape each half into a roll 2 inches in diameter and about 8 inches long by gently rolling dough back and forth on floured board. Roll dough onto plastic wrap: wrap and twist ends tightly. Dough can be refrigerated up to 1 month or frozen up to 3 months.
Preheat oven to 375 degrees F (190 degrees C).
Cut roll into 1/4-inch slices. (It is not necessary to thaw frozen dough before slicing.) Place slices about 2 inches apart on ungreased baking sheet. Bake 9 to 11 minutes. Immediately remove cookies from baking sheet onto wire rack.
CHOCOLATE CHIP: Add 1 cup mini semisweet chocolate chips and 1 cup chopped nuts with the flour. OATMEAL-COCONUT: Reduce flour to 2 3/4 cups. Add 1 cup flaked coconut and 1 cup quick-cooking oats with the flour. PEANUT BUTTER: Add 1 cup creamy or chunky peanut butter with the shortening. CHOCOLATE-NUT: Add 1 cup chopped nuts and 1/2 cup cocoa with the flour. FRUIT SLICES: Add 1 cup whole candied cherries, 1/2 cup chopped nuts and 1/2 cup cut-up mixed candied fruit with the flour.
Recipe Blackberry Pie I
Ingredients
4 cups fresh blackberries
1/2 cup white sugar
1/2 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tablespoons milk
1/4 cup white sugar
Directions
Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.
4 cups fresh blackberries
1/2 cup white sugar
1/2 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tablespoons milk
1/4 cup white sugar
Directions
Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.
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