Ingredients
2 sweet potatoes, peeled and chopped
1/2 head cabbage, coarsely chopped
1 cup chopped carrots
1 pound turkey bratwurst, sliced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon ground white pepper
1/2 cup dry white wine
3 cups chicken broth
Directions
Place the sweet potatoes, cabbage, and carrots into a slow cooker, then place the bratwurst slices on top of the vegetables. Sprinkle with the salt, thyme, rosemary, and pepper. Pour the wine and chicken broth over the vegetables.
Cook on Low until the sweet potatoes are easily pierced with a fork, 5 to 6 hours.
2/01/2014
Recipe Beets on the Grill
Ingredients
6 beets, scrubbed
2 tablespoons butter
salt and pepper to taste
Directions
Preheat an outdoor grill for high heat.
Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper. Wrap foil over beets.
Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving. You don't even need to peel to enjoy!
6 beets, scrubbed
2 tablespoons butter
salt and pepper to taste
Directions
Preheat an outdoor grill for high heat.
Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper. Wrap foil over beets.
Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving. You don't even need to peel to enjoy!
Recipe Broiled Orange Roughy
Ingredients
6 (6 ounce) fillets orange roughy
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon salt-free seasoning blend
ITALIAN SALSA:
2 cups chopped plum tomatoes
1 (2.25 ounce) can sliced ripe olives, drained
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1 teaspoon salt-free seasoning blend
1 teaspoon Italian seasoning
Directions
Place fish on a broiler pan. In a small bowl, combine the oil, lemon juice and seasoning blend; spoon over fish. Broil 4-5 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. In a small bowl, combine the salsa ingredients; serve with fish.
6 (6 ounce) fillets orange roughy
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon salt-free seasoning blend
ITALIAN SALSA:
2 cups chopped plum tomatoes
1 (2.25 ounce) can sliced ripe olives, drained
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1 teaspoon salt-free seasoning blend
1 teaspoon Italian seasoning
Directions
Place fish on a broiler pan. In a small bowl, combine the oil, lemon juice and seasoning blend; spoon over fish. Broil 4-5 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. In a small bowl, combine the salsa ingredients; serve with fish.
Recipe Apricot Twists
Ingredients
2 cups all-purpose flour
1/3 cup white sugar
1/2 teaspoon salt
1/2 teaspoon ground mace
1/4 teaspoon baking powder
3/4 cup butter
6 tablespoons water
1/4 teaspoon lemon extract
1/4 cup apricot preserves
3 tablespoons milk
Directions
Stir together flour, sugar, salt, mace, and baking powder. Cut in butter or margarine until mixture resembles coarse crumbs.
Combine 1 tablespoon water and lemon extract and sprinkle over the mixture. Toss gently with a fork.
Repeat with the remaining cold water, 1 tablespoon at a time until all is moistened.
Form into a ball, cover and chill for about 30 minutes or until easy to handle.
Preheat oven to 375 degrees F.
Divide the dough into quarters. Roll two of the quarters into 12 x 4-inch rectangles and spread with the preserves. Roll the remaining two quarters into 12 x 4-inch rectangles and carefully place over those spread with the preserves. Trim the edges.
Cut each rectangle into twelve 4 x 1-inch strips. Twist each strip twice and pinch ends to seal. Place on an ungreased cookie sheet. Bake for 15 minutes.
Remove from oven, brush with milk and sprinkle with additional sugar. Return to the oven and bake 5-8 minutes more or until done. Remove and cool on wire rack.
2 cups all-purpose flour
1/3 cup white sugar
1/2 teaspoon salt
1/2 teaspoon ground mace
1/4 teaspoon baking powder
3/4 cup butter
6 tablespoons water
1/4 teaspoon lemon extract
1/4 cup apricot preserves
3 tablespoons milk
Directions
Stir together flour, sugar, salt, mace, and baking powder. Cut in butter or margarine until mixture resembles coarse crumbs.
Combine 1 tablespoon water and lemon extract and sprinkle over the mixture. Toss gently with a fork.
Repeat with the remaining cold water, 1 tablespoon at a time until all is moistened.
Form into a ball, cover and chill for about 30 minutes or until easy to handle.
Preheat oven to 375 degrees F.
Divide the dough into quarters. Roll two of the quarters into 12 x 4-inch rectangles and spread with the preserves. Roll the remaining two quarters into 12 x 4-inch rectangles and carefully place over those spread with the preserves. Trim the edges.
Cut each rectangle into twelve 4 x 1-inch strips. Twist each strip twice and pinch ends to seal. Place on an ungreased cookie sheet. Bake for 15 minutes.
Remove from oven, brush with milk and sprinkle with additional sugar. Return to the oven and bake 5-8 minutes more or until done. Remove and cool on wire rack.
Recipe Balsamic Tortellini
Ingredients
1 tablespoon olive oil
1 onion, chopped
5 slices pancetta bacon, raw
1 (9 ounce) package cheese-filled tortellini
2 tablespoons balsamic vinegar
2 tablespoons grated Parmesan cheese
Directions
Heat oil in a large skillet over medium heat. Saute onion and bacon until onion is translucent and bacon is brown; remove from skillet and drain on paper towelling.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Return onion/bacon mixture to skillet and add cooked tortellini. Toss with 2 tablespoons olive oil and heat through. Place in serving dish or bowl, sprinkle with vinegar and cheese and serve immediately.
1 tablespoon olive oil
1 onion, chopped
5 slices pancetta bacon, raw
1 (9 ounce) package cheese-filled tortellini
2 tablespoons balsamic vinegar
2 tablespoons grated Parmesan cheese
Directions
Heat oil in a large skillet over medium heat. Saute onion and bacon until onion is translucent and bacon is brown; remove from skillet and drain on paper towelling.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Return onion/bacon mixture to skillet and add cooked tortellini. Toss with 2 tablespoons olive oil and heat through. Place in serving dish or bowl, sprinkle with vinegar and cheese and serve immediately.
Recipe Blue Cheese Fettucine
Ingredients
2 tablespoons butter
1 large zucchini, sliced
3 cloves garlic, crushed
1/2 cup white wine
4 ounces blue cheese, crumbled
1 1/2 cups heavy cream
freshly ground black pepper to taste
1 (16 ounce) package fettuccine
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley, for garnish
Directions
Heat butter in a large skillet over medium heat. Stir in the zucchini and garlic; cook until the zucchini is tender. Stir in wine, blue cheese, cream, and pepper; simmer 10 minutes.
Meanwhile, bring a large pot of water to boil. Add fettuccini, and cook until tender, about 6 to 8 minutes. Drain, rinse under warm water, and drain again.
Return pasta to the pot, and toss with sauce over low heat. Serve with Parmesan and parsley sprinkled over the top.
2 tablespoons butter
1 large zucchini, sliced
3 cloves garlic, crushed
1/2 cup white wine
4 ounces blue cheese, crumbled
1 1/2 cups heavy cream
freshly ground black pepper to taste
1 (16 ounce) package fettuccine
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley, for garnish
Directions
Heat butter in a large skillet over medium heat. Stir in the zucchini and garlic; cook until the zucchini is tender. Stir in wine, blue cheese, cream, and pepper; simmer 10 minutes.
Meanwhile, bring a large pot of water to boil. Add fettuccini, and cook until tender, about 6 to 8 minutes. Drain, rinse under warm water, and drain again.
Return pasta to the pot, and toss with sauce over low heat. Serve with Parmesan and parsley sprinkled over the top.
Recipe Atlantic Corn Chowder
Ingredients
3 potatoes, peeled and cubed
1 onion, diced
1 1/2 cups 2 % evaporated milk
1 (14.75 ounce) can cream-style corn
Directions
Place potatoes in a large pot with water to cover. Stir in onions. Bring to a boil over medium heat, then reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
Stir in evaporated milk and corn. Heat through, about 10 minutes. Serve.
3 potatoes, peeled and cubed
1 onion, diced
1 1/2 cups 2 % evaporated milk
1 (14.75 ounce) can cream-style corn
Directions
Place potatoes in a large pot with water to cover. Stir in onions. Bring to a boil over medium heat, then reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
Stir in evaporated milk and corn. Heat through, about 10 minutes. Serve.
Recipe Beer Cake II
Ingredients
2/3 cup butter
2 eggs
3 cups all-purpose flour
1 teaspoon salt
3/4 cup buttermilk
8 ounces cherries, pitted and halved
2 cups white sugar
2 (1 ounce) squares unsweetened chocolate, melted
2 teaspoons baking soda
1 cup beer
1/4 cup cherry juice
1 cup chopped walnuts
2/3 cup butter
1 egg
4 (1 ounce) squares unsweetened chocolate, melted
4 cups sifted confectioners' sugar
3 tablespoons milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift flour, baking soda and salt. Set aside.
In a large bowl, cream 2/3 cup butter and white sugar until light and fluffy. Add 2 eggs and 2 squares melted chocolate. Add flour mixture alternately with beer, buttermilk and cherry juice. Mix until smooth, then fold in cherries and chopped nuts. Pour batter into a 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean.
To make frosting: in a large bowl, combine 2/3 cup butter, 1 egg, 4 squares melted chocolate, confectioners sugar and milk. Beat until smooth. Spread on top of cooled cake.
2/3 cup butter
2 eggs
3 cups all-purpose flour
1 teaspoon salt
3/4 cup buttermilk
8 ounces cherries, pitted and halved
2 cups white sugar
2 (1 ounce) squares unsweetened chocolate, melted
2 teaspoons baking soda
1 cup beer
1/4 cup cherry juice
1 cup chopped walnuts
2/3 cup butter
1 egg
4 (1 ounce) squares unsweetened chocolate, melted
4 cups sifted confectioners' sugar
3 tablespoons milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift flour, baking soda and salt. Set aside.
In a large bowl, cream 2/3 cup butter and white sugar until light and fluffy. Add 2 eggs and 2 squares melted chocolate. Add flour mixture alternately with beer, buttermilk and cherry juice. Mix until smooth, then fold in cherries and chopped nuts. Pour batter into a 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean.
To make frosting: in a large bowl, combine 2/3 cup butter, 1 egg, 4 squares melted chocolate, confectioners sugar and milk. Beat until smooth. Spread on top of cooled cake.
Recipe Brown Rice Roll-Ups with Vegetables
Ingredients
1/3 cup UNCLE BEN'S® Natural Whole Grain Brown Rice
1/8 cup red bell pepper, diced
1/8 cup green bell pepper, diced
3 plum tomatoes, diced
2 tablespoons green onions, diced
1/2 cup shredded Monterey Jack cheese
2 teaspoons olive oil
2 tablespoons lime juice
1/4 cup poblano peppers, diced
6 (8 inch) flour tortillas
2 tablespoons sour cream (low fat)
Directions
Cook rice according to package directions.
Combine red and green peppers, tomato, green onions, poblano peppers, olive oil, lime juice and sour cream. Mix well. Add cooked rice and stir in.
To prepare roll-ups, sprinkle 1 tablespoon of cheese and 3 tablespoons of vegetable rice mixture inside flour tortilla and roll firmly.
1/3 cup UNCLE BEN'S® Natural Whole Grain Brown Rice
1/8 cup red bell pepper, diced
1/8 cup green bell pepper, diced
3 plum tomatoes, diced
2 tablespoons green onions, diced
1/2 cup shredded Monterey Jack cheese
2 teaspoons olive oil
2 tablespoons lime juice
1/4 cup poblano peppers, diced
6 (8 inch) flour tortillas
2 tablespoons sour cream (low fat)
Directions
Cook rice according to package directions.
Combine red and green peppers, tomato, green onions, poblano peppers, olive oil, lime juice and sour cream. Mix well. Add cooked rice and stir in.
To prepare roll-ups, sprinkle 1 tablespoon of cheese and 3 tablespoons of vegetable rice mixture inside flour tortilla and roll firmly.
Recipe Baked Scallops
Ingredients
1/4 cup all-purpose flour
1/4 teaspoon salt
Dash pepper
1/2 pound fresh or frozen bay scallops, thawed
2 tablespoons half-and-half cream
2 teaspoons butter or margarine, melted
1 tablespoon dry bread crumbs
Directions
In a small bowl, combine the flour, salt and pepper. Toss scallops in flour mixture, a few at a time, and place into two greased 6- to 8-oz. baking dishes. Top each with half the cream, butter and bread crumbs. Bake, uncovered, at 450 degrees F for 18-20 minutes or until scallops are opaque and topping is golden brown.
1/4 cup all-purpose flour
1/4 teaspoon salt
Dash pepper
1/2 pound fresh or frozen bay scallops, thawed
2 tablespoons half-and-half cream
2 teaspoons butter or margarine, melted
1 tablespoon dry bread crumbs
Directions
In a small bowl, combine the flour, salt and pepper. Toss scallops in flour mixture, a few at a time, and place into two greased 6- to 8-oz. baking dishes. Top each with half the cream, butter and bread crumbs. Bake, uncovered, at 450 degrees F for 18-20 minutes or until scallops are opaque and topping is golden brown.
Recipe Banana Split Cheesecake
Ingredients
2 1/2 cups graham cracker crumbs
3/4 cup melted butter
4 cups confectioners' sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) can crushed pineapple, drained
3 medium bananas, quartered
1 (12 ounce) container frozen whipped topping, thawed
8 maraschino cherries, halved
1/4 cup chocolate syrup
1/2 cup pecan halves
Directions
Blend the melted butter or margarine with the graham crackers and press into the bottom of one 9x12 inch pan.
Blend the confectioner's sugar and the cream cheese together until smooth. Spread over the graham cracker crumb layer. Layer the crushed pineapple and the bananas over the cream cheese layer. Then spread the whipped topping over the top. Decorate with maraschino cherry halves. Drizzle chocolate syrup over the top and sprinkle with pecans. Chill for at least 4 hours then serve.
2 1/2 cups graham cracker crumbs
3/4 cup melted butter
4 cups confectioners' sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) can crushed pineapple, drained
3 medium bananas, quartered
1 (12 ounce) container frozen whipped topping, thawed
8 maraschino cherries, halved
1/4 cup chocolate syrup
1/2 cup pecan halves
Directions
Blend the melted butter or margarine with the graham crackers and press into the bottom of one 9x12 inch pan.
Blend the confectioner's sugar and the cream cheese together until smooth. Spread over the graham cracker crumb layer. Layer the crushed pineapple and the bananas over the cream cheese layer. Then spread the whipped topping over the top. Decorate with maraschino cherry halves. Drizzle chocolate syrup over the top and sprinkle with pecans. Chill for at least 4 hours then serve.
Recipe Butternut Squash with Onions and Pecans
Ingredients
3 tablespoons butter
1 large onion, diced
2 1/4 pounds butternut squash
1 cup chopped pecans
3 tablespoons chopped fresh parsley
salt and pepper to taste
Directions
Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
Peel the squash, and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash.
Melt butter or margarine in a heavy large skillet over low heat. Add onion and saute until very tender, about 15 minutes. Add squash and toss to coat. Cover. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.
Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley. Serve.
3 tablespoons butter
1 large onion, diced
2 1/4 pounds butternut squash
1 cup chopped pecans
3 tablespoons chopped fresh parsley
salt and pepper to taste
Directions
Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
Peel the squash, and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash.
Melt butter or margarine in a heavy large skillet over low heat. Add onion and saute until very tender, about 15 minutes. Add squash and toss to coat. Cover. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.
Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley. Serve.
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