Ingredients
4 slices bacon, diced
1/2 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon crushed red pepper flakes
2 (14.5 ounce) cans stewed tomatoes
1 pound linguine pasta, uncooked
1 tablespoon chopped fresh basil
2 tablespoons grated Parmesan cheese
Directions
Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons of drippings from the pan.
Add onions, and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.
Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.
Stir basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.
2/26/2015
Recipe Bowler Beef Marinade
Ingredients
3/4 cup soy sauce
1/4 cup rice wine vinegar
1/3 cup olive oil
1/3 cup orange juice
2 tablespoons minced fresh ginger root
2 tablespoons minced garlic
1 1/2 tablespoons ground mustard
1 1/2 tablespoons brown sugar
Directions
In a medium bowl, stir together soy sauce, vinegar, olive oil, orange juice, ginger, garlic, mustard, and brown sugar. Pour over meat in a shallow container. Make sure all meat is submerged in marinade. Cover, and refrigerate for at least 6 hours.
3/4 cup soy sauce
1/4 cup rice wine vinegar
1/3 cup olive oil
1/3 cup orange juice
2 tablespoons minced fresh ginger root
2 tablespoons minced garlic
1 1/2 tablespoons ground mustard
1 1/2 tablespoons brown sugar
Directions
In a medium bowl, stir together soy sauce, vinegar, olive oil, orange juice, ginger, garlic, mustard, and brown sugar. Pour over meat in a shallow container. Make sure all meat is submerged in marinade. Cover, and refrigerate for at least 6 hours.
Recipe Breakfast Sausage Casserole
Ingredients
1 (12 ounce) package fresh breakfast sausage, cooked, drained and crumbled
4 cups cubed day-old bread
2 cups shredded sharp Cheddar cheese
2 (12 fluid ounce) cans NESTLE® CARNATION® Evaporated Milk
10 large eggs, lightly beaten
1 teaspoon dry mustard
1/4 teaspoon onion powder
ground black pepper to taste
Directions
GREASE 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.
PREHEAT oven to 325 degrees F.
BAKE for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.
1 (12 ounce) package fresh breakfast sausage, cooked, drained and crumbled
4 cups cubed day-old bread
2 cups shredded sharp Cheddar cheese
2 (12 fluid ounce) cans NESTLE® CARNATION® Evaporated Milk
10 large eggs, lightly beaten
1 teaspoon dry mustard
1/4 teaspoon onion powder
ground black pepper to taste
Directions
GREASE 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.
PREHEAT oven to 325 degrees F.
BAKE for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.
Recipe Bread Bowls I
Ingredients
2 (.25 ounce) packages active dry yeast
1 tablespoon white sugar
1 3/4 cups warm water (110 degrees F)
2 cups whole wheat flour
2 cups bread flour
2 teaspoons salt
1 egg white
2 tablespoons water
Directions
In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
In a large mixing bowl, combine the yeast mixture with the whole wheat flour, salt and one cup of the bread flour; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Place into a lightly oiled bowl, and turn to coat the whole surface with oil. Cover, and let rise in a warm place until doubled, about 45 minutes.
Punch down the dough, and let rest 10 minutes. Divide into 4 balls. Place on cookie sheets, and flatten into disks. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Lightly beat the egg white with the water and brush the risen loaves with this mixture. Bake at 375 degree F (190 degree C) for 40 to 50 minutes. When done bread should sound hollow when thumped on bottom. Remove from oven, and let cool.
Cut a circle out of the top of each loaf, and remove that part of the crust. Either remove the soft bread beneath, or compress it to form a bowl.
2 (.25 ounce) packages active dry yeast
1 tablespoon white sugar
1 3/4 cups warm water (110 degrees F)
2 cups whole wheat flour
2 cups bread flour
2 teaspoons salt
1 egg white
2 tablespoons water
Directions
In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
In a large mixing bowl, combine the yeast mixture with the whole wheat flour, salt and one cup of the bread flour; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Place into a lightly oiled bowl, and turn to coat the whole surface with oil. Cover, and let rise in a warm place until doubled, about 45 minutes.
Punch down the dough, and let rest 10 minutes. Divide into 4 balls. Place on cookie sheets, and flatten into disks. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Lightly beat the egg white with the water and brush the risen loaves with this mixture. Bake at 375 degree F (190 degree C) for 40 to 50 minutes. When done bread should sound hollow when thumped on bottom. Remove from oven, and let cool.
Cut a circle out of the top of each loaf, and remove that part of the crust. Either remove the soft bread beneath, or compress it to form a bowl.
Recipe Breakfast Prune Spice Cake
Ingredients
1 cup shortening
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 1/3 cups buttermilk
1 1/3 cups stewed prunes, chopped
2 1/3 cups all-purpose flour
1 teaspoon allspice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped walnuts (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
In a large bowl, mix the shortening and sugar with an electric mixer until smooth. Mix in the eggs one at a time, then stir in the vanilla and prunes. Sift the flour, allspice, nutmeg, cinnamon, salt, baking powder and baking soda into a large bowl or onto a sheet of waxed paper. Stir in the dry ingredients 1/3 at a time, alternating with the buttermilk. Mix in the walnuts if using. Pour batter into the prepared pan.
Bake for 50 minutes in the preheated oven, or until a toothpick inserted in the crown of the cake comes out clean. Cool on a wire rack for at least 10 minutes before inverting onto a serving plate.
1 cup shortening
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 1/3 cups buttermilk
1 1/3 cups stewed prunes, chopped
2 1/3 cups all-purpose flour
1 teaspoon allspice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped walnuts (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
In a large bowl, mix the shortening and sugar with an electric mixer until smooth. Mix in the eggs one at a time, then stir in the vanilla and prunes. Sift the flour, allspice, nutmeg, cinnamon, salt, baking powder and baking soda into a large bowl or onto a sheet of waxed paper. Stir in the dry ingredients 1/3 at a time, alternating with the buttermilk. Mix in the walnuts if using. Pour batter into the prepared pan.
Bake for 50 minutes in the preheated oven, or until a toothpick inserted in the crown of the cake comes out clean. Cool on a wire rack for at least 10 minutes before inverting onto a serving plate.
Recipe Banana Caramel Pie I
Ingredients
1 (14 ounce) can sweetened condensed milk
3 ripe bananas
1 (9 inch) prepared graham cracker crust
1 cup whipping cream
1/4 cup confectioners' sugar
2 (1.4 ounce) bars English toffee-flavored candy, crushed
Directions
Preheat oven to 350 degrees F (175 degrees C).
Pour the condensed milk into a small baking dish, and cover with aluminum foil. Place the dish in a larger baking pan. Pour boiling water into the larger pan so it surrounds the smaller dish and comes half way up the sides. Place in preheated oven. Bake 1 hour, stirring twice, until milk turns light brown, thick, and caramelized.
Slice the bananas and arrange on bottom of the graham cracker crust. Pour caramelized milk over bananas, and cool 30 minutes in the refrigerator.
Place the heavy cream in a medium bowl, and whip until soft peaks form. Gradually add the confectioners' sugar; and continue whipping until stiff peaks form. Spread whipped cream over cooled caramel. Sprinkle with crushed toffee. Chill 3 hours before serving.
1 (14 ounce) can sweetened condensed milk
3 ripe bananas
1 (9 inch) prepared graham cracker crust
1 cup whipping cream
1/4 cup confectioners' sugar
2 (1.4 ounce) bars English toffee-flavored candy, crushed
Directions
Preheat oven to 350 degrees F (175 degrees C).
Pour the condensed milk into a small baking dish, and cover with aluminum foil. Place the dish in a larger baking pan. Pour boiling water into the larger pan so it surrounds the smaller dish and comes half way up the sides. Place in preheated oven. Bake 1 hour, stirring twice, until milk turns light brown, thick, and caramelized.
Slice the bananas and arrange on bottom of the graham cracker crust. Pour caramelized milk over bananas, and cool 30 minutes in the refrigerator.
Place the heavy cream in a medium bowl, and whip until soft peaks form. Gradually add the confectioners' sugar; and continue whipping until stiff peaks form. Spread whipped cream over cooled caramel. Sprinkle with crushed toffee. Chill 3 hours before serving.
Recipe Bacon Wrapped Hamburgers
Ingredients
1/2 cup shredded Cheddar cheese
1 tablespoon grated Parmesan cheese
1 small onion, chopped
1 egg
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
6 slices bacon
6 hamburger buns, split
Directions
Preheat a grill for high heat.
In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks.
Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.
1/2 cup shredded Cheddar cheese
1 tablespoon grated Parmesan cheese
1 small onion, chopped
1 egg
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
6 slices bacon
6 hamburger buns, split
Directions
Preheat a grill for high heat.
In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks.
Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.
Recipe Bacon Cheese Fries
Ingredients
1 (32 ounce) package frozen French fries
1 cup shredded Cheddar cheese
1/2 cup thinly sliced green onions
1/4 cup cooked crumbled bacon
Ranch salad dressing
Directions
Cook French fries according to package directions. Place fries on a broiler-safe dish or platter. Sprinkle with cheese, onions and bacon. Broil for 1-2 minutes or until cheese is melted. Serve with ranch dressing.
1 (32 ounce) package frozen French fries
1 cup shredded Cheddar cheese
1/2 cup thinly sliced green onions
1/4 cup cooked crumbled bacon
Ranch salad dressing
Directions
Cook French fries according to package directions. Place fries on a broiler-safe dish or platter. Sprinkle with cheese, onions and bacon. Broil for 1-2 minutes or until cheese is melted. Serve with ranch dressing.
Recipe Aunt Jules' Balsalmic Chicken with Peppers
Ingredients
2 tablespoons olive oil, or to taste
4 cloves garlic, crushed
4 skinless, boneless chicken breast halves
salt and black pepper to taste
1 tablespoon olive oil
2 cloves garlic, crushed
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 large red onion, cut into strips
1 bunch fresh asparagus spears, trimmed and cut into 2-inch pieces
1 (6 ounce) bag baby spinach leaves
1/3 cup balsamic vinegar, or to taste
1 tablespoon brown sugar
Directions
Heat a large skillet over medium heat, and drizzle the olive oil into the hot skillet. Cook and stir 4 garlic cloves just until fragrant, about 1 minute, smashing them into the oil with a spoon as you stir. Sprinkle the chicken breasts with salt and pepper, and brown them in the hot oil until the surface is golden and the meat is no longer pink inside, 5 to 8 minutes per side. Remove the chicken breasts to a platter and keep warm.
Heat 1 tablespoon of olive oil in the skillet over medium heat, and scrape up any browned bits of flavor from the bottom of the skillet. Stir in 2 more cloves of garlic, the green, red, and yellow bell peppers, red onion, and asparagus, and cook and stir until the vegetables are brightly colored and softened, about 10 minutes. Toss the spinach leaves with the hot vegetables to just wilt the spinach. Divide the cooked vegetables between 4 serving plates, and top each plate with a chicken breast.
Stir the balsamic vinegar and brown sugar into the skillet over medium-low heat, stirring until the vinegar comes to a full boil and the sugar has dissolved. Cook the mixture until reduced and thickened, 3 to 5 minutes; spoon the balsamic sauce over each chicken breast to serve.
2 tablespoons olive oil, or to taste
4 cloves garlic, crushed
4 skinless, boneless chicken breast halves
salt and black pepper to taste
1 tablespoon olive oil
2 cloves garlic, crushed
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 large red onion, cut into strips
1 bunch fresh asparagus spears, trimmed and cut into 2-inch pieces
1 (6 ounce) bag baby spinach leaves
1/3 cup balsamic vinegar, or to taste
1 tablespoon brown sugar
Directions
Heat a large skillet over medium heat, and drizzle the olive oil into the hot skillet. Cook and stir 4 garlic cloves just until fragrant, about 1 minute, smashing them into the oil with a spoon as you stir. Sprinkle the chicken breasts with salt and pepper, and brown them in the hot oil until the surface is golden and the meat is no longer pink inside, 5 to 8 minutes per side. Remove the chicken breasts to a platter and keep warm.
Heat 1 tablespoon of olive oil in the skillet over medium heat, and scrape up any browned bits of flavor from the bottom of the skillet. Stir in 2 more cloves of garlic, the green, red, and yellow bell peppers, red onion, and asparagus, and cook and stir until the vegetables are brightly colored and softened, about 10 minutes. Toss the spinach leaves with the hot vegetables to just wilt the spinach. Divide the cooked vegetables between 4 serving plates, and top each plate with a chicken breast.
Stir the balsamic vinegar and brown sugar into the skillet over medium-low heat, stirring until the vinegar comes to a full boil and the sugar has dissolved. Cook the mixture until reduced and thickened, 3 to 5 minutes; spoon the balsamic sauce over each chicken breast to serve.
Recipe Bubba's Beer Bread
Ingredients
3 cups self-rising flour
3 tablespoons white sugar
1 teaspoon onion powder
1 teaspoon dried dill, or to taste
1 teaspoon salt
1 (12 fluid ounce) can beer, room temperature
4 ounces cubed Cheddar cheese, or to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 or 10 inch cast iron skillet.
In a large bowl, stir together the self-rising flour, sugar, onion powder, dill weed and salt. Pour in the beer, and stir until all of the dry is incorporated. Stir as lightly as possible so as not to deflate the beer. Fold in cheese cubes.
Bake for 45 to 60 minutes, or until the top springs back when lightly touched. The bread should rise way above the edge of the pan.
3 cups self-rising flour
3 tablespoons white sugar
1 teaspoon onion powder
1 teaspoon dried dill, or to taste
1 teaspoon salt
1 (12 fluid ounce) can beer, room temperature
4 ounces cubed Cheddar cheese, or to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 or 10 inch cast iron skillet.
In a large bowl, stir together the self-rising flour, sugar, onion powder, dill weed and salt. Pour in the beer, and stir until all of the dry is incorporated. Stir as lightly as possible so as not to deflate the beer. Fold in cheese cubes.
Bake for 45 to 60 minutes, or until the top springs back when lightly touched. The bread should rise way above the edge of the pan.
Recipe Better Vegetable Stew
Ingredients
1 tablespoon olive oil
2 potatoes, cut into wedges
3 carrots, peeled and cut into large chunks
2 onions, peeled and quartered
1 tablespoon cumin seeds, toasted
1 tablespoon mustard seed, toasted
1/2 teaspoon dried oregano
1 medium head garlic
4 large red bell peppers
4 fresh tomatoes, cored
1 cinnamon stick
1 (29 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans, drained
1 lemon, juiced
salt and pepper to taste
2/3 cup cooked white rice
Directions
Preheat oven to 400 degrees F (200 degrees C).
Cover two baking sheets with aluminum foil, and drizzle with olive oil. Arrange potatoes, carrots and onions on one baking sheet. Drizzle with more olive oil and sprinkle with oregano, cumin and mustard seeds. Place the garlic bulb on the baking sheet. Arrange the peppers and tomatoes on the second baking sheet, and sprinkle with olive oil.
Place both pans in the oven. Cook, stirring the contents occasionally, until the potatoes, carrots and onions are tender and the peppers and tomatoes are black, about 30 to 45 minutes. The bell peppers and tomatoes may take a little longer to cook than the potatoes, carrots, onions, and garlic. Feel free to remove the baking sheet of potatoes earlier than the baking sheet of bell peppers. Reduce the oven's heat to 350 degrees F ( 175 degrees C).
Transfer the tomatoes and peppers into a medium size mixing bowl with the canned tomatoes and cinnamon stick. Cover the bowl, and let it set for 30 minutes.
Skin and seed the peppers and skin the tomatoes. Chop the peppers and tomatoes and place them into a medium size pot that can be placed in the oven. Squeeze the garlic from skins into the pot and stir in the potato mixture and chickpeas. Season with lemon juice, salt, and black pepper.
Cover the stew, and bake it for 30 minutes.
1 tablespoon olive oil
2 potatoes, cut into wedges
3 carrots, peeled and cut into large chunks
2 onions, peeled and quartered
1 tablespoon cumin seeds, toasted
1 tablespoon mustard seed, toasted
1/2 teaspoon dried oregano
1 medium head garlic
4 large red bell peppers
4 fresh tomatoes, cored
1 cinnamon stick
1 (29 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans, drained
1 lemon, juiced
salt and pepper to taste
2/3 cup cooked white rice
Directions
Preheat oven to 400 degrees F (200 degrees C).
Cover two baking sheets with aluminum foil, and drizzle with olive oil. Arrange potatoes, carrots and onions on one baking sheet. Drizzle with more olive oil and sprinkle with oregano, cumin and mustard seeds. Place the garlic bulb on the baking sheet. Arrange the peppers and tomatoes on the second baking sheet, and sprinkle with olive oil.
Place both pans in the oven. Cook, stirring the contents occasionally, until the potatoes, carrots and onions are tender and the peppers and tomatoes are black, about 30 to 45 minutes. The bell peppers and tomatoes may take a little longer to cook than the potatoes, carrots, onions, and garlic. Feel free to remove the baking sheet of potatoes earlier than the baking sheet of bell peppers. Reduce the oven's heat to 350 degrees F ( 175 degrees C).
Transfer the tomatoes and peppers into a medium size mixing bowl with the canned tomatoes and cinnamon stick. Cover the bowl, and let it set for 30 minutes.
Skin and seed the peppers and skin the tomatoes. Chop the peppers and tomatoes and place them into a medium size pot that can be placed in the oven. Squeeze the garlic from skins into the pot and stir in the potato mixture and chickpeas. Season with lemon juice, salt, and black pepper.
Cover the stew, and bake it for 30 minutes.
Recipe Applesauce Brownies I
Ingredients
1 1/2 cups white sugar
1/2 cup margarine
2 eggs
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons salt
2 cups applesauce
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups all-purpose flour
2 tablespoons white sugar
1 cup semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream 1 1/2 cups sugar and margarine. Add eggs. Sift cocoa, salt, baking soda, cinnamon and flour ingredients and add to sugar mixture, alternately with applesauce. Pour into 10-1/2 X 15-1/2 inch jelly roll pan.
Combine 2 tablespoon sugar, 1 cup chocolate chips and 1 cup chopped nuts. Sprinkle over batter. Bake for 30 minutes.
1 1/2 cups white sugar
1/2 cup margarine
2 eggs
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons salt
2 cups applesauce
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups all-purpose flour
2 tablespoons white sugar
1 cup semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream 1 1/2 cups sugar and margarine. Add eggs. Sift cocoa, salt, baking soda, cinnamon and flour ingredients and add to sugar mixture, alternately with applesauce. Pour into 10-1/2 X 15-1/2 inch jelly roll pan.
Combine 2 tablespoon sugar, 1 cup chocolate chips and 1 cup chopped nuts. Sprinkle over batter. Bake for 30 minutes.
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