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Rolls Ingredients: - 2 teaspoons yeast - 2 12 cups bread flour - 1 tablespoon dry milk - 1 tablespoon sugar - 1 teaspoon salt - 1 large egg - 23 cup warm water - 4 tablespoons butter, room temperature Directions: - Add all ingredients into bread maker. - Set bread machine to "Dough" method. - When cycle is done, break dough into 12 balls. - Smooth and place on baking sheet. - Let rise to desired size, 15-30 minutes. - Bake in preheated 350 oven for 15-18 minutes. - Remove rolls from oven. - Butter tops of rolls while still warm.
Craig Claiborne's Cream Puffs Ingredients: - 8 tablespoons butter, plus butter for greasing a baking sheet - 1 cup flour plus flour for dusting the baking sheet - 1 cup cold water - Salt to taste if desired - 1/2 teaspoon sugar - 4 large eggs Directions: - Preheat oven to 425 degrees. - Rub a baking sheet all over with butter and sprinkle with flour. - Shake sheet back and forth until surface is coated with flour. - Shake off excess. - Put water in a saucepan and add 8 tablespoons butter, salt and sugar. - Bring to a boil. - Add 1 cup flour all at once, stirring vigorously around and around with a wooden spoon until a ball is formed and no mixture is left on the sides of the saucepan. - Add one egg, beating vigorously and rapidly with the spoon until it is well blended with the mixture. - Add another egg, beat until incorporated, and continue with remaining eggs until all are beaten in. - Fit a pastry bag with a round-tipped No. - 6 pastry tube. - Spoon mixture into the bag. - Holding the pastry bag straight up with tip close to the floured surface of the baking sheet, squeeze it to make mounds of pastry at 2-inch intervals all over pan. - There should be about 36 mounds. - The mounds may have pointed tips on top. - To flatten these, wet a clean tea towel and squeeze it well. - Open it up, fold it over in thirds. - Hold it stretched directly over the mounds, quickly patting down just enough to rid the mounds of the pointed tips. - Do not squash the mounds. - Place pan in oven and bake 30 minutes, or until cream puffs are golden brown and cooked through. - Remove and let cool.
Barbara's Scalloped Potatoes and Ham Ingredients: - 4 lbs potatoes, sliced - 1 12 lbs cooked ham, cut into 1/4 inch strips - 3 tablespoons minced dried onion - 1 cup water - 2 (11 ounce) cans condensed cheddar cheese soup Directions: - Layer potatoes, ham, and onions in very large slow cooker. - Combine soup and water. - Pour over layers in pot. - Cover. - Cook on low 6-8 hours.
Chili jersey boyz stile Ingredients: - 1 lb bbq ribs cut off bone - 1 lb loose italian sausage - 28 oz crushed tomatoes - 15 oz can black beans - 15 oz kidney beans - 10 oz rotel tomatoes / with green chils - 1/2 cup sweet chili sauce - 3 tbsp worcestershire sauce - 1 tbsp italian seas. - 1 tbsp ground cumin - 1 tbsp coriander ground - 1 tbsp dry minced onion - 1 tbsp ancho chili powder - 1 tbsp mulato chili powder - 1 large onion, chopped - 1/4 cup mccormics chili starter mix - 1 tbsp used coffe grinds - 3/4 cup coca cola - 3 tbsp smoked paprica - 2 tbsp sarachi hot sauce - 1 tsp crushed red pepper flakes Directions: - Add all ingredients to crock pot and cook 6 to 8 hrs on low
Aunt Alma's Chopped Apple Cake Ingredients: - 2 cups white sugar - 4 cups chopped apples - 2 cups flour - 1 12 teaspoons baking soda - 1 teaspoon salt, cinnamon nutmeg - 34 cup oil - 2 well beaten eggs - 1 teaspoon vanilla - 1 cup raisins - 1 cup chopped nuts - vanilla butter frosting or philadelphia cream cheese frosting Directions: - Mix apples and sugar and let stand to draw juice. - Mix dry ingredients, then add oil, eggs and vanilla. - Stir in apples and juice. - Combine well and stir in raisins and nuts. - Bake in 9x13 pan in 350 oven, 30 to 40 minutes. - Top with Vanilla Butter Frosting or Philadelphia Cheese Frosting (I prefer Phily Frosting).
Seafood and Fish Mousse Sausage Ingredients: - 1 1/2 pounds skinned and boned salmon - 2 egg whites - 1 13 cups creme fraiche - Salt and white pepper to taste - 1/2 teaspoon paprika - 1/2 cup finely chopped parsley - 1/2 cup finely chopped mushrooms - 1 cup lobster tail and claw meat cut into chunks - 1/4 cup coarsely cut shrimp - 5 tablespoons Pernod or Sambucca - 1/4 teaspoon anise seeds - 3 tablespoons minced green onion Directions: - Chill processor bowl and metal blade in refrigerator. - Cut chilled salmon into large pieces, and process until smooth. - You may need to do this in several batches. - With motor running slowly add egg whites and cr eme fra^iche. - Place salmon in bowl with salt and pepper, paprika, parsley, lobster, shrimp, Pernod, anise seeds and green onion. - Using sausage stuffer, stuff into casing, and tie off at 3-inch intervals. - Poach in salted water for 15 minutes. - To serve, reheat in poaching liquid.
Lamb Kabobs Ingredients: - 1-1/2 lb. boneless lamb, cut into 1-inch cubes - 1/4 cup 2 plus tbsp. white wine vinegar - 1/4 cup 2 plus tbsp. water - 2 tbsp. dry sherry - 1-1/2 tbsp. sugar - 2 tbsp. chopped fresh parsley - 1 tbsp. crushed dried whole rosemary - 1/2 tsp. salt - 1/4 tsp. pepper - 4 lg. fresh mushroom caps, fluted Directions: - Place lamb in a large, shallow dish. - Combine remaining ingredients except mushrooms. - mixing well. - Pour over lamb; cover and marinate in refrigerator at least 2 hours. - Remove lamb from marinade; place on 4 skewers. - Reserve 1/2 cup marinade; set aside. - Grill kabobs 15 to 20 minutes over medium coals, turning and basting frequently with remaining marinade. - Combine reserved 1/2 cup marinade and mushrooms in a saucepan, and bring to a boil. - Reduce heat, and simmer 4 to 5 minutes. - Drain. - Place a mushroom cap on each skewer with lamb.
Currant Shrub Ingredients: - 1 1/4 cups strained red currant juice - 2 1/2 cups rum or brandy - Finely grated zest of 1 orange - 1 teaspoon freshly grated nutmeg - 1 1/2 cups granulated sugar Directions: - Mix the red currant juice, rum or brandy, orange zest, and nutmeg together in a large, wide-necked jar. - You may find the mixture of acid and alcohol forms a gela perfect example of how adding fruit juice to spirit can determine pectin levels (see pp. - 3839). - Dont worry, the mixture will become liquid again when you add the sugar. - Seal the jar tightly and leave for 7 to 10 days in a cool, dark place. - Transfer the currant and alcohol mixture to a pan, add the sugar, and heat gently to about 140F. - When the sugar has dissolved, strain the liqueur through a jelly strainer bag or cheesecloth (see p. 33). - Decant the strained liquid into a sterilized bottle (see p. 125) and seal with a cap. - Store for several months in a cool, dark place so the shrub can fully mature before you take the first tipple. - Use within 2 years. - At marmalade-making time, buy an extra couple of pounds of Seville oranges and use the strained juice in place of the red currant juice for an outstanding orange liqueur. - Red currants that grow on a standard (long-stemmed) bush, rather than at ground level, make picking very easy and also add interest to the garden. - I pick about 10 pounds of red currants each season from my standard bush.
Eggplant Pizza Roll Ups Ingredients: - 1 large eggplant, peeled and sliced into 1/4 inch long slices - 16 to 20 thin slices,of pepperoni - 1/4 lb Italian four cheese blend, cut into strips to equal the number of eggpant slices - 1 tbsp salted or unsalted butter, melted - 2 tbsp olive oil - 1/4 tsp granulated garlic - 1 tsp Italian seasoning spice blend - 1/4 tsp black pepper and salt to taste - 1/4 tsp red pepper flakes - 1 tsp hot sauce such as Franks brand - 2 tbsp romano cheese, grated - 1/4 cup chopped fresh parsley - 2 tbsp romano cheese, grated - 1 cup marinara sauce, your favorite or mine, my recipe attached in step #8 Directions: - Preheat oven to 425. - Line a baking sheet with foil - In a bowl combine all brushing sauce ingredients - Brush eggplant slices with sauce on both sides and place on foil lined baking sheet - Cover each slice of eggplant with a single layer of pepperoni - Roast until eggplant is tender, about 25 minutes - Lay a strip of cheese on the end of each eggplant and roll up - Sprinkle with the romaine cheese garnish, and secure with a toothpick - The rolls can be made to this point and either heated to eat now or refrigerated up to 2 days. - To heat the eggplant rolls to serve arrange on a microwave safe plate and heat just until cheese is melted but not oozing out. - Garnish with parsley and sprinkle with more romano cheese. - Serve with marinara sauce for dipping. - My recipe is attached below
Asparagus with Grainy Mustard and Mayonnaise Ingredients: - 1 bunch Asparagus - 1 tbsp Mayonnaise - 1 tsp Grainy mustard Directions: - Cut the asparagus into halves and quickly boil. - Mix the mayonnaise and mustard. - Put asparagus in a heatproof dish, pour on the sauce and bake in a oven for about 4 minutes. - Take it out of the oven and it's done.
Dried-Anchovy Condiment Ingredients: - 1 tablespoon vegetable oil - 2 ounces (about 1 1/4 cups) dried anchovies - 1/2 green Korean hot pepper, seeded, deveined and sliced - 1 tablespoon light corn syrup Directions: - In a medium saute pan, heat the oil over medium-low heat. - Add the dried anchovies and hot pepper and cook, stirring occasionally, until the anchovies are very lightly browned, about 7 minutes. - Remove the pan from the heat and gently stir in the corn syrup. - Serve at room temperature with barbecued meat.
Broccoli And Raisin Salad Recipe Ingredients: - 1 bunch broccoli - 1/2 pound bacon, cooked - 1/2 c. sunflower seeds - 1/2 c. raisins - 1/2 c. salad dressing - 2 tbsp. vinegar - 2 tbsp. sugar - 4 teaspoon lowfat milk - 2 tbsp. chopped onion Directions: - Mix broccoli, bacon, sunflower seeds, and raisins together. - Mix salad dressing, vinegar, sugar, lowfat milk, and onion together. - Mix both mixtures together.
Layered Mexican Bake Ingredients: - 3/4 lb. (340 g) extra-lean ground beef - 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09 - 1 green pepper, chopped - 2 tsp. chili powder - 1-1/4 cups salsa - 2 cups frozen corn - 3 large whole wheat tortillas - 1/2 cup fat-free sour cream - 3/4 cup Cracker Barrel Shredded Light Tex Mex Cheese, divided Directions: - Heat oven to 375 degrees F. - Brown meat with onions and peppers in large skillet on medium-high heat. - Stir in chili powder; cook 1 min. - Add salsa and corn; mix well. - Simmer on medium-low heat 5 min., stirring occasionally. - Spread 1 cup meat sauce onto bottom of 8-inch square baking dish; top with layers of 1 tortilla, 1/2 cup meat sauce, sour cream and 1/4 cup cheese. - Cover with 1 tortilla, 1 cup of the remaining meat sauce and 1/4 cup of the remaining cheese; top with remaining tortilla and meat sauce. - Cover with foil. - Bake 25 min. - or until casserole is heated through. - Top with remaining cheese; bake, uncovered, 5 min. - or until melted.
Bananas Foster Ingredients: - 14 cup butter - 14 cup firmly packed brown sugar - 12 teaspoon cinnamon - 4 medium bananas, split and quartered - 1 tablespoon imitation banana extract - 14 cup light rum - vanilla ice cream Directions: - Melt butter in a large skillet; add brown sugar and cinnamon. - Cook over medium heat until mixture is bubbly. - Add bananas; heat 2 to 3 minutes, basting constantly with syrup. - Stir in banana extract. - Place rum in a small, long handled saucepan; heat just until warm (do not boil). - Remove from heat. - Ignite with a long match, and pour over bananas. - Baste bananas with sauce until flames die down. - Serve immediately over ice cream.
Syrian Bread (Khubz Arabi) Recipe Ingredients: - 2 tbsp. salt - 1/2 c. Carnation instant dry lowfat milk - 6. lukewarm water - 2 pkg. dry yeast - 5 pound plus 2 c. flour (Pillsbury or possibly Gold Medal) Directions: - In a large mixing bowl or possibly deep pan add in salt, dry lowfat milk and water. - Sprinkle yeast over top of water proportionately and let set 1 minute. - Stir to dissolve with large spoon. - Add in the five pounds of flour and stir with spoon till well mixed. - Begin to knead dough adding gradually as much of the two c. of flour as is needed to make a smooth dough, not sticky and not too soft. - Knead well. - Cover top of dough with waxed paper and then cover completely with dry cloth. - Let rise to rise in a hot place. - Oven could be turned on for one minute to be just slightly hot. - Let dough rest for at last an hour. - Punch down dough gently. - Cut off dough the size of an orange and work with hand forming into a smooth ball using a little flour if necessary. - As each ball is formed place on cloth covered counter or possibly table and cover with cloth plus a plastic cloth on top. - Let dough balls rest at least 30 min. - Roll out balls using a little flour if needed into size of a luncheon plate a little less than 1/4 inch thick. - Place on cloth covered counter or possibly table. - Keep covered as they are rolled out with a rolling pan.
BLT Salad Bowl Ingredients: - 1/3 cup MIRACLE WHIP Dressing - 1 Tbsp. HEINZ Apple Cider Vinegar - 1 tsp. sugar - 9 slices OSCAR MAYER Fully Cooked Bacon, cut into 1-inch pieces Rite Aid 2 For $7.00 thru 02/06 - 1/4 cup chopped red onions - 1 pkg. (10 oz.) torn romaine lettuce - 1 cup cherry tomatoes, halved Directions: - Mix dressing, vinegar and sugar in large bowl. - Stir in bacon and onions. - Add lettuce and tomatoes; toss to coat.
Homers Stew Ingredients: - 1 lb pepper bacon, chopped - 1 12 lbs round steaks, sliced - 3 carrots, peeled and chopped - 3 large potatoes, peeled and sliced - 1 onion, sliced - 34 teaspoon salt - 34 teaspoon pepper - 1 12 cups water Directions: - In a large skillet (with a lid), brown bacon over medium heat. - Once brown, remove bacon and set aside. - In bacon grease, brown steak. - Return bacon to skillet and layer 1/3 of the potato slices on top of bacon and steak. - Then layer 1/3 of the carrots and 1/3 of the onions. - Sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. - Repeat process (potatoes, carrots, onions, salt, pepper) two more times or until all ingredients have been placed in the skillet. - Pour in water. - Cover and simmer for approximately 25 minutes, while gently flipping potato mixture every 5 - 7 minutes. - Meal is ready to enjoy once most of the water has been absorbed and the potatoes are cooked all the way through.
Peter's Favorite Beans for Mexican Cuisine Ingredients: - 2 (15 ounce) cans pinto beans, drained - 2 (15 ounce) cans black beans, drained and rinsed - 1 cup salsa (your personal preference) Directions: - Put bean mixture in a pan with salsa. - Cook covered on a Medium to Medium Low, mixing occasionally, until the bean mixture is to preferred consistency.
Bananas with Caramel and Honey-Roasted Nuts Ingredients: - 8 just-ripe bananas, peeled and halved lengthwise - 1 cup dark brown sugar - 6 tablespoons unsalted butter - 1 tablespoon boiling water - Vanilla ice cream, for serving - 1/2 cup roasted nuts, preferably honey-roasted Directions: - Preheat the oven to 400. - In a large, shallow baking dish, arrange the halved bananas, cut side up. - In a medium saucepan, combine the sugar and butter and cook over moderate heat, stirring, until just melted. - Raise the heat to moderately high, add the boiling water and boil for 3 minutes. - Pour the sauce over the bananas. - Bake the bananas for 15 minutes, or until golden and the caramel is bubbling. - Serve the bananas warm with the ice cream and pass the nuts at the table.
Grilled Pizza With Italian Cheeses and Bitter Greens Ingredients: - 6 ounces pizza dough (see recipe) - 1/4 cup extra-virgin olive oil - 1 clove garlic, minced - 1/4 cup shredded bel paese or Italian fontina cheese - 3 tablespoons freshly grated Parmigiano-Reggiano cheese - 1 ripe medium-size tomato, peeled, seeded and coarsely chopped - 8 leaves of arugula (see note) Directions: - Prepare a hot charcoal fire with the coals mounded in the center. - Punch the dough down. - Oil a baking sheet, and stretch the dough out on it to form a 10- to 12-inch circle 1/8-inch thick. - Gently lift the dough, using both hands, and drape it onto the grill over the hottest part of the fire. - Within a minute, the dough will puff slightly, and the bottom will stiffen. - As soon as grill marks appear on the underside, turn the dough over with tongs, and move it to the edge of the grill, away from the heat. - Quickly brush the dough with 1 tablespoon oil. - Scatter the minced garlic over the dough. - Sprinkle on the cheeses, followed by the chopped tomato. - Arrange the arugula leaves on top. - Drizzle with the remaining oil. - Slide the pizza back over the coals. - Cook the pizza, rotating frequently, for 30 to 60 seconds, or until the bottom is slightly charred and the cheeses bubble. - Serve at once.
Baby Lamb Chops With Lemon Ingredients: - 3 cloves garlic, smashed - 2 lemons, halved and thinly sliced - 1/2 cup extra-virgin olive oil - 6 sprigs mint, leaves torn - 4 large sprigs rosemary, leaves torn - 16 baby lamb chops (2 1/2 to 3 pounds), bones frenched - 2 teaspoons paprika - Kosher salt and freshly ground pepper Directions: - Combine the garlic, lemons, olive oil, mint and rosemary in a large bowl. - Sprinkle the lamb chops with the paprika, and salt and pepper to taste; add to the bowl and toss to coat. - Cover and let marinate at room temperature, turning occasionally, about 1 hour. - Heat a large cast-iron skillet over high heat. - Working in batches, cook the chops and lemons until browned, 3 to 4 minutes per side. - Serve the chops topped with the lemons. - Photograph by Con Poulos
Apple & Raisin Sweet/Spicy Stuff Pork Chops Ingredients: - 1 large pink lady apple - 3 each handfull raisins - 2 tbsp sofrito - 2 tbsp recanto - 1 tbsp minc garlic - 1 packages sazon - 2 tbsp adobo - 1 tbsp black pepper - 1 tbsp Old Bay Blacken Seasoning - 1 small white onion - 2 pinch sea salt - 2 tbsp light brown sugar or 2 splenda packs - 4 tbsp honey - 1 1/2 box Chicken Stove Top Stuffing - 3 stick celery - 1 packages boneless lean pork chops/pork steaks - 1 can drained corn Directions: - Receipe is on top of stove, medium to low heat. - Marinate porck chops over night with desire seasoning. - Chop up onion, apple, celery. - Place on medium heat with about 3 table spoons olive oil. - Put your garlic, pepper, sofrito, recanto, salt, raisins, sazon, adobo, light brown sugar, Old Bay Blacken Seasoning and honey in the pan. - Cook down until soften. - Add about 1/2 cup of water and then mix in the Stove Top Stuffing until mixed. - You can add a can of drained corn if you like. - In separate bowl, put your stuffing. - Stuff your pork chops like tacos and place toothpicks to hold together. - Add olive oil and about 1/2 cup water, place your pork chops carefully in your pan and cook on low heat. - Cover and let cook for about 30 minutes, if more water needed, just add. - Depending if your chops are thin or thick, that will determine your cooking time. - If you rather put in the oven, 350 same cook time depending on size of chop. - Don't over cook, you don't want hard chops.
Matt's Chili Ingredients: - 12 ounces veggie crumbles - 2 (12 ounce) cans chili beans - 1 (20 ounce) can diced tomatoes - 1 (20 ounce) can tomato sauce - 1 large onion, chopped - 1 teaspoon garlic, minced - 2 teaspoons vegetarian worcestershire sauce - 1 teaspoon liquid smoke - 2 teaspoons sea salt - 1 teaspoon oregano - 2 bay leaves - 1 teaspoon basil - 12 teaspoon black pepper - 12 teaspoon thyme - 12 teaspoon celery seed - 12 teaspoon cumin - 2 teaspoons chili powder - 18 cup molasses - 18 cup lime juice - 1 (16 ounce) jar banana peppers (optional) Directions: - Put all ingredients into crock pot, no need to drain tomatoes. - Cook on high for 4-6 hours. - Enjoy!
Potato Salad with Mustard and Pickles Ingredients: - 2 lb. small Yukon gold potatoes, quartered - 1 cup sliced sweet pickles - 1/4 cup thinly sliced red onions - 2 Tbsp. chopped fresh chives - 1/2 cup KRAFT Zesty Italian Dressing - 1 Tbsp. GREY POUPON Harvest Coarse Ground Mustard - 1 Tbsp. sweet pickle juice Directions: - Cook potatoes in boiling water in saucepan 15 min. - or until tender; drain. - Cool. - Combine potatoes, pickle slices, onions and chives in large bowl. - Mix dressing, mustard and pickle juice until blended. - Add to potato mixture; mix lightly.
Green Apple, Cabbage, and Caraway Slaw Ingredients: - 6 cups finely shredded green cabbage - 2 red bell peppers, cored, seeded, and thinly sliced - 2 tablespoons granulated sugar - 1/2 cup mayonnaise - 1/4 cup sour cream - 1/4 cup white wine vinegar - 2 tablespoons finely chopped - Spanish onion - 1 tablespoon caraway seeds, toasted in a small skillet and finely ground - Sea or kosher salt and freshly ground black pepper - 4 Granny Smith apples, halved, cored, and cut into julienne (skin left on) - 2 cups small watercress sprigs - 2 tablespoons finely chopped shallots - 2 tablespoons thinly sliced (on the bias) red chile pepper - 2 tablespoons thinly sliced (on the bias) scallions - 1/2 cup fresh dill leaves - 1/4 cup chopped fresh flat-leaf parsley Directions: - Combine the cabbage and bell peppers in a large bowl and mix well. - Toss with the sugar and allow to macerate for 15 minutes. - For the dressing, combine all the ingredients in a blender and blend until smooth. - Add the apples, watercress, shallots, chile pepper, scallions, dill, and parsley to the cabbage and peppers and mix well. - Toss with the dressing to coat and serve.
Macrobiotic Oden Made Simple with a Rice Cooker Ingredients: - 1/3 Daikon radish - 2 large Potatoes - 4 Kombu (tied and soaked in water to extract the dashi stock) - 1 packet Shirataki noodles - 1/2 Carrot - 5 cm Lotus root - 1 Burdock root - 1 as much (to taste) Oden ingredients such as aburaage - 2 tbsp Soy sauce - 1 tsp Rice malt (or whatever sugar variety) - 1 tsp Kombu tea (if available) - 1/2 tsp Salt - 300 ml Water (preferably use the broth from the tied kombu) Directions: - Boil the shirataki mushrooms in hot water with a little less than 1/4 teaspoon salt, and skim out he scum (if you're not in a hurry, saute in a frying pan until they sizzle to increase the Yang element). - Cut the veggies into bite-sizes. - Add the shiitake from Step 1 to the rice cooker along with the kombu, daikon radish, potatoes, burdock root, carrots, lotus root, oden ingredients, and flavoring broth, and switch on the rice cooker! - Add the ingredients that fall apart easily such as the mochi kinchaku (rice cakes in aburaage) after the rice cooking mode has finished and switches over to warming mode (about 30 minutes prior to serving) to let the flavors absorb. - Use the leftover broth to make Stewed Okaraor use it to cook rice. - Give it a try!
Mississippi Mud Cake Ingredients: - 1 cup butter - 2 cups sugar - 4 eggs, slightly beaten - 2 teaspoons vanilla - 1 12 cups plain flour - 14 teaspoon salt - 13-12 cup cocoa (depending on taste) - 1 cup chopped nuts - 5 ounces marshmallows (1/2 of a 10 oz bag) - 1 (1 lb) box confectioners' sugar - 13 cup cocoa - 1 teaspoon vanilla - 1 cup melted butter - 14 cup evaporated milk - 1 cup chopped nuts Directions: - Cream sugar and butter; add eggs. - Sift flour, cocoa, and salt together; add to mixture. - Mix well. - Add vanilla and nuts. - Pour in greased and floured 9 x 13 pan. - Bake 30 40 minutes at 325. - Remove from oven, pour marshmallows on top. - Return to oven for 10 minutes or until marshmallows run together. - Let cool 1 hour in pan, prepare icing. - ICING: Mix butter, sugar, cocoa, vanilla, and milk. - Mix thoroughly, add nuts. - Spread on cake.
Quick Tomato-Noodle Soup Ingredients: - 2 tablespoons vegetable oil - 1 each onions chopped - 1 each sweet red bell peppers green, chopped - 3 each garlic cloves, minced - 2 each celery stalks, chopped - 46 ounces tomato juice canned - 1 x salt to taste - 1 x black pepper to taste - 2 cups pasta small (orza, or acini di pepe) Directions: - Saute onion, green pepper, garlic and celery in oil in large stock pot over medium heat for 10 minutes or until soft. - Add tomato juice and season to taste. - Add pasta and simmer over low heat 20 minutes or until pasta is tender. - Total calories per serving: 196. - Fat: 5 grams
Silky Cream of Asparagus Soup Ingredients: - 1 lb fresh green asparagus - 14 cup milk - 6 cups chicken broth - 14 cup chopped onion - 12 cup chopped celery - 3 tablespoons butter - 3 tablespoons flour - 12 cup heavy whipping cream - salt (to taste) - paprika (to taste) - white pepper (to taste) Directions: - Wash asparagus, remove tips and any hard (woody) stem at the base. - Simmer the tips in a small sauce pan using just enough milk to cover them. - Simmer approximately 5 minutes until tender, set aside and keep warm. - Cut tender stalks into 2" piecesand place in a medium sauce pan. - Add stock, onion and celery; simmer covered for 30 minutes. - Remove from heat and liquify in a blender in small batches. - Melt butter in a small sauce pan, whisk in flour, stiring constantly to avoid burning. - Slowly stir in the cream. - Add the cream mixture to the asparagus stock and heat to thicken. - Add asparagus tips discarding the milk. - Season with salt, paprika and white peper to taste.
Pizza Singles Ingredients: - 8 count refrigerated buttermilk biscuits - 13 cup tomato sauce - 12 teaspoon dried oregano leaves - 12 cup shredded part-skim mozzarella cheese - 3 slices pepperoni Directions: - Start by preheating the oven to 450 degrees. - Take each biscuit and pat them into a 4-inch circle on a nonstick baking sheet coated with non-stick cooking spray. - In a small bowl, mix together the tomato sauce and oregano. - Spoon the sauce on each biscuit round. - Take your cheese and sprinkle it over the tomato sauce.Top 3 slices of pepperoni on each biscuit. - Bake your pizzas for 8-10 minutes or until the cheese is melted.
Lemon Kefir Smoothie Ingredients: - 3 tbsp. organic lemon juice - 1 tbsp. agave nectar - 1 cup kefir (I used raw goats milk kefir) - 1 cup ice Directions: - Mix in blender until all ice is crushed. - Serve in tall glass.
Scrambled Eggs With Morels Ingredients: - 2 tablespoons unsalted butter - 1 ounce fresh morels, rinsed and shaken dry - 1 teaspoon finely minced fresh shallots - Salt and freshly ground black pepper - 4 eggs, beaten Directions: - Melt half the butter in a small skillet over high heat. - Add the morels and shallots and saute until they are tender, about 8 minutes. - Season to taste with salt and pepper and remove from the heat. - Melt the remaining butter in a heavy nonstick skillet over medium-low heat. - Add the eggs and cook, stirring gently but constantly, until the eggs have coagulated but retain a soft, custardy consistency. - Season with salt and pepper. - Transfer the eggs to two warm plates and spoon half the morel mixture on top of each portion.
Open Roast Pumpkin & Feta Pies Ingredients: - 350 g pumpkin, peeled, cut into 1 cm cubes - 2 teaspoons olive oil - 3 sheets frozen puff pastry, thawed - 100 ml thickened light cream - 100 g low-fat feta, crumbled Directions: - Preheat oven to 200˚C, grease two 20 holes in several muffin pans, place the pumpkin on a baking sheet, drizzle with oil and season to taste, roast for 20 minutes or until cooked. - Cut 20 rounds from the pastry sheets using a 6.5cm cutter, press into the muffin holes to cover the base and a little of the sides, whisk the eggs and cream together, divide the pumpkin pieces among the rounds, top each with 1 teaspoon of the egg mixture, then sprinkle with the feta and bake for 15-20 minutes until golden, cool slightly and then turn out from the muffin pans.
Plum Cobbler with Cinnamon Biscuits Ingredients: - 4 pounds plums (about 12 large), halved, pitted, cut into 1/2-inch slices - 1 cup sugar - 2 1/2 tablespoons cornstarch - 1 teaspoon vanilla extract - 2 cups all purpose flour - 5 tablespoons sugar, divided - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 teaspoon ground cinnamon, divided - 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes - 3/4 cup plus 2 tablespoons whipping cream - 1 large egg - Vanilla ice cream Directions: - Preheat oven to 400F. - Toss plums, sugar, cornstarch, and vanilla in large bowl to coat. - Transfer to 13x9x2-inch glass baking dish. - Bake until thick and bubbling at edges, about 30 minutes. - Whisk flour, 3 tablespoons sugar, baking powder, salt, and 1/4 teaspoon cinnamon in large bowl to blend. - Add butter; rub in with fingertips until coarse meal forms. - Whisk 3/4 cup whipping cream and egg in small bowl to blend. - Stir cream mixture into flour mixture just until blended. - Gently knead in bowl until dough comes together, about 5 turns. - Remove plums from oven and stir gently. - Break off golf-ball-size pieces of dough and arrange over hot plums, spacing apart. - Brush dough with remaining 2 tablespoons cream. - Mix remaining 2 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl. - Sprinkle over dough. - Bake cobbler until fruit is bubbling, biscuits are browned, and tester inserted into center of biscuits comes out clean, about 30 minutes. - Cool slightly. - Serve hot or warm with vanilla ice cream.
Yuca Flour Pizza Crust Ingredients: - 1/4 cups Feta Cheese - 3/4 cups Queso Fresco - 1- 1/2 cup Tapioca Or Yuca Flour (Same Thing) - 1 teaspoon Baking Powder - 1 dash Salt - 1 whole Egg - 2 Tablespoons Heavy Cream (more Or Less May Be Needed) - Your Preferred Pizza Toppings Directions: - Preheat oven to 400 F. - Using a food processor take the shredding blade and shred your feta and fresco cheeses. - Place the cheese mixture in a small bowl to the side. - Using your blending blade add tapioca flour, baking powder and salt into the food processor. - Pulse a few times to blend. - Add your cheese mixture and blend until completely mixed. - Add the egg and blend until completely mixed. - At this point it will be a bit sticky but not completely stuck together. - This next part is the tricky part. - Using the heavy cream add about a tablespoon at a time to the food processor. - Mix well after each addition and I mean mix really well. - Sometimes it doesnt look like its going to get smooth, but then after you wait for 15 more seconds it does turn smooth. - What you are looking for is the point where it just starts to get smooth. - It usually only takes 2-4 tablespoons of cream. - Just one tablespoon too much and it will become a giant puddle once its put into the oven. - So, its better to be a little dry than too wet. - Reference my pictures in the related blog link for texture. - Once its at the right consistency roll it into a ball. - Place this ball between two sheets of plastic wrap or wax paper for easiest handling. - Roll it out until its pretty thin, around and 1/8 thick and fits on your pizza pan. - Put it on your pizza pan. - Bake in the oven for 12 16 minutes or until it just starts to become golden brown on top. - At this time prepare your pizza toppings. - Remove from oven and top with whatever you desire. - Place it back in the oven long enough for the cheese to melt. - Enjoy!
Creamy Lime Salad Recipe Ingredients: - 1 (3 ounce.) pkg. lime Jello - 3/4 c. boiling water - 1 c. evaporated lowfat milk - 9 ounce. can crushed pineapple (don't drain) - 1 tbsp. lemon juice - 1 c. cottage cheese - 1/2 c. minced pecans - 1/2 c. finely cut celery - 1/2 c. mayonnaise Directions: - Dissolve lime Jello in 3/4 c. boiling water. - Cold slightly, then stir in evaporated lowfat milk. - Refrigeratetill mix is very thick, but not set. - Stir in remaining ingredients. - Pour into an 8" square pan, or possibly a 5 c. mold. - Refrigeratetill hard. - Serve on lettuce. - Serves 8.
Creamy Scrambled Eggs with Cheese and Chives Ingredients: - 4 large eggs - 1/2 cup whole milk ricotta - 1/4 cup minced chives or scallion greens - 1/4 teaspoon kosher salt - Freshly ground black pepper - 1 tablespoon unsalted butter Directions: - Whisk the eggs with the ricotta, chives, salt and pepper, to taste, in a bowl until evenly blended. - Melt the butter in a small non-stick skillet over medium-low heat. - Pour in the egg mixture and gently stir with a rubber spatula for soft, fluffy curds. - Continue cooking, stirring occasionally, until the eggs set into a soft creamy curd (if the eggs cook too long the cheese will begin to weep.) - Divide the eggs between 2 plates and serve hot.
Artichoke-Spinach Casserole Ingredients: - 8 ounces artichoke hearts marinated, drained, save marinade for dressing - 8 ounces cream cheese softened - 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated - 2 tablespoons butter softened - 2 packages spinach, frozen thawed, squeezed dry Directions: - Preheat oven to 350F (180C). - Spread artichoke hearts in the bottom of a buttered casserole dish, in roughly one layer. - Top with spinach. - Cream together the cream cheese, butter and cheese and spread evenly on top. - Bake covered for 30 minutes, then uncovered for 10 minutes.
Beef & Dijon Sandwiches Ingredients: - 2 Tbsp. Miracle Whip Calorie-Wise Spread Family Dollar $3.50 thru 02/07 - 1 Tbsp. grainy Dijon mustard - 2 slices (46 g each) whole grain bread - 2 Bibb lettuce leaves - 80 g cooked roast beef, thinly sliced - 1/4 cup thin roasted red pepper strips - 1/4 cup thinly sliced red onions Directions: - Mix Miracle Whip and mustard. - Spread onto bread slices - Top with remaining ingredients.
Carmeled Peanuts Ingredients: - 1 pound peanuts - 1 each egg whites - 1 teaspoon water cold - 1 cup brown sugar - 1/4 teaspoon salt Directions: - Beat egg white and water until frothy - not stiff. - Add peanuts, stir until they are well coated. - Combine sugar and salt then pour this over the nuts and eggwhite mixture. - Bake at 225 on a greased, tinfoil lined cookie sheet. - Stir every 15 minutes for 1 hour.
Creole Potato Stew Ingredients: - 2 teaspoons vegetable oil - 2 cups chopped green bell peppers - 1 12 cups chopped onions - 1 (8 ounce) can tomato sauce - 1 (16 ounce) can tomatoes, chopped, undrained - 12 cup water - 14 cup dry sherry - 2 tablespoons red wine vinegar - 3 large potatoes, unpeeled, cut into 1/2 inch cubes - 1 (16 ounce) can kidney beans, rinsed and drained - 8 garlic cloves, crushed - 12 stuffed green olives, cut crosswise in half - 1 bay leaf - 1 teaspoon sugar Directions: - Heat oil in a large saucepan over medium heat. - Add bell pepper and onion. - Cook, stirring frequently, 5 minutes. - Add small amounts of water if necessary, about a tablespoon at a time, to prevent drying. - Add remaining ingredients. - Bring mixture to a boil. - Reduce heat to medium-low, cover, and simmer 1 1/2 hours or until potatoes are very tender. - Stir several times while cooking. - Remove and discard bay leaf before serving.
Pork Chops in Wine Sauce Ingredients: - 4 pork loin chops - 1 tablespoon olive oil or 1 tablespoon vegetable oil - 1 cup chopped onion - 1 cup chopped quartered mushroom (optional) - 12 cup chopped red bell pepper - 2 cloves minced garlic - 14 cup dry white wine - 12 teaspoon mustard powder - 1 tablespoon rinsed and drained capers - 1 teaspoon italian seasoning - 2 large plum tomatoes, blanched,peeled,seeded,and finely chopped (can substitute with a small can of chopped tomatoes) Directions: - Preheat broiler. - Arrange chops on rack and broil 6 inches from heat. - Brown chops five minutes on each side. - While chops are broiling, prepare sauce. - In a 9 inch nonstick skillet heat oil; add onions, mushrooms, pepper, and garlic and cok over medium-high heat, stirring frequently. - Cook until peppers are tender-crisp, about 3 minutes. - Mix together wine and mustard. - Stir into skillet. - Add capers and Italian seasoning. - Cook mixture until it comes to a boil. - Reduce heat to low and stir in tomatoes. - Add pork chops to skillet and turn to coat. - Cover and let simmer for flavors to blend, about 5 minutes.
Papaya-Tomatillo Salsa Ingredients: - 1 large papaya, peeled, seeded and diced - 3 tomatillos, husks removed, diced - 1/4 cup diced red pepper - 1/4 cup diced scallion - 1 garlic clove, minced - 2 serrano chiles, minced - 1/4 cup fresh squeezed lime juice - 3 tablespoons olive oil - Salt - 3 tablespoons chopped cilantro Directions: - Combine ingredients in a bowl and toss. - Cover and refrigerate 30 minutes before serving for flavors to me
Tuna Casserole Ingredients: - 1 pound Whole Wheat Rotini Or Fusili Pasta - 2 Tablespoons Butter - 2 Tablespoons Flour - 1- 1/2 cup Milk, Slightly Warmed - 1 can (10 Oz. Size) Cream Of Mushroom Soup - 1 can Tuna, Drained And Flaked (120 Grams, Drained) - 1 teaspoon Freshly Cracked Black Pepper - 2 cups Grated Cheddar Cheese Directions: - Step 1: Cook the pasta according to its package. - When its done, drain it and set it aside. - Preheat the oven to 375 F. - Step 2: In a sauce pot over medium heat, add the butter. - After the butter has melted, add the flour and mix together. - Let this mixture cook for a few minutes. - Step 3: While the flour and butter are cooking, heat up the milk in the microwave or in a small sauce pot on the stove until warmed. - Step 4: Now whisk in the warmed milk into the butter mixture, until thickened. - This may take 5-10 minutes to thicken. - Step 5: Now add the cream of mushroom soup and the drained can of flaked white tuna. - Mix together and season with lots of black pepper. - Step 6: In a large casserole dish, add the cooked pasta, along with the cream mixture. - Mix together well and then add the shredded cheddar cheese on top. - Bake for 30-35 minutes, or until the cheese is nicely melted and golden brown. - Serve with steamed vegetables.
Ww 4 Points California-Style Scallop Salad Ingredients: - 34 lb scallops - 1 12 cups corn kernels - 1 medium sweet red pepper, seeded and diced - 1 medium mango, peeled and diced - 12 medium avocado - 3 tablespoons fresh lemon juice - 2 tablespoons fresh lime juice - 4 cups mesclun - 2 tablespoons fresh cilantro, chopped Directions: - Coat a medium non stick skillet with cooking spray and warm over medium-high heat. - Saute scallops until just opaque, about 3-4 minutes. - Meanwhile, in a medium bowl, mix together corn, pepper, manho, avocado, lumon juice and lime juice. - Add scallops and toss to combine. - Divide lettuce among 4 plates. - Top with scallop salad and sprinkle with cilantro.
Rosemary Roasted Chicken with Potatoes Ingredients: - 2 tsp Paprika - 1 1/2 tsp Crushed Rosemary Leaves - 1 tsp Minced Garlic - 1/2 tsp Coarse Ground Black Pepper - 1 tsp Salt - 2 tbsp Olive oil - 6 Chicken breast (I used 12 chicken tenders) - 1 Small, red or gold potatoes, cut into 1-inch cubes Directions: - Mix oil, all of the spices and salt in a large bowl. - Add chicken and potatoes; toss to coat well. - Arrange the chicken and potatoes in a single layer in a foil-lined baking pan sprayed with non-stick cooking spray. - Bake, uncovered, in a preheated 425F oven for 30 minutes, or until the chicken is cooked thoroughly and the potatoes are soft when poked with a fork.
Jeff's Jambalaya Ingredients: - 1 lb sausage (smoked, or kielbasa, andouille sausage is best) - 1 12 lbs chicken (skinned) - 1 lb shrimp (fresh, shelled) - 3 tablespoons olive oil - 1 12 cups onions (chopped) - 1 12 cups green peppers (chopped) - 1 12 cups celery (chopped) - 10 garlic cloves (smashed) - 2 (14 ounce) cans tomatoes (Ro-tel with chilies) - 1 (6 ounce) can tomato paste - 1 tablespoon chili powder - 2 teaspoons cumin - 3 teaspoons thyme - 2 teaspoons oregano - 2 teaspoons basil - 2 tablespoons parsley - 1 -2 bay leaf - 14 teaspoon hot sauce (to taste Crystal is the best) - 2 cups rice (long grain) Directions: - Slice kielbasa into bite sized pieces and brown in oven (to reduce fat). - Saute onions, pepper, celery, and garlic in part of the olive oil (in heavy pot) about 7 minutes, when done, set aside in prep bowl. - Add rest of olive oil to pot and saute chicken until golden and done, then add kielbasa. - Return onions, pepper, celery and garlic to pot. - Add spices, tomatoes, paste, and hot sauce, and cook on medium for about 10 minutes. - Add rice, and 4 cups water, reduce heat and simmer 20 minutes, longer, if you wish. - Add shrimp, and cook another 5 minutes or until shrimp just turn pink. - Serve with hot crusty French bread.
Zucchini Mussaka Ingredients: - 2 12 lbs zucchini, cut in 1 1/2 inch rounds or cubes - 5 tablespoons butter or 5 tablespoons margarine - 3 onions, chopped - 4 ounces ground beef - 3 tomatoes, peeled and chopped or 1 tablespoon tomato paste - 2 cups broth - 1 teaspoon salt - 1 teaspoon mint - 1 teaspoon dill weed Directions: - Also need moistened parchment paper to cover. - In a heavy pan over medium heat, melt the butter or margarine and saute the onions for about 5 minutes. - Add the ground meat and brown. - Stir in the chopped tomatoes and cook for another 5-10 minutes. - Add the cubed zucchini and mix gently. - Lower the heat and cover. - Cook for about 5 minutes more or until zucchini changes color. - Add the broth, 1 teaspoons salt, 1 teaspoons mint and stir. - Cover mixture with the moistened parchment paper, cover pan and simmer for about 45 minutes, until zucchini is cooked. - Sprinkle with dill weed before serving.
30-Minute Lemon & Garlic Shrimp with Pasta Ingredients: - 1/2 lb. penne pasta, uncooked - 6 RITZ Reduced Fat Crackers, crushed - 3 Tbsp. KRAFT Grated Parmesan Cheese - 1/3 cup KRAFT Lite Zesty Italian Dressing - 5 cloves garlic, minced - 1-1/2 lb. uncooked deveined peeled large shrimp Safeway 1 lb For $8.99 thru 02/09 - 3 Tbsp. lemon juice - 1 can (14 oz.) artichoke hearts, drained, quartered - 4 cups baby spinach leaves Directions: - Cook pasta as directed on package. - Meanwhile, cook and stir cracker crumbs and cheese in large skillet on medium heat 2 min. - or until lightly toasted. - Remove from skillet; set aside. - Add dressing and garlic to skillet; cook 2 min. - Stir in shrimp and lemon juice; cook 3 to 5 min. - or until shrimp turn pink, stirring occasionally. - Drain pasta, reserving 1/4 cup cooking water. - Add artichokes, spinach and reserved cooking water to shrimp mixture; mix lightly. - Add pasta; cook 1 min. - or until spinach is wilted and artichokes are heated through, stirring frequently. - Remove 1 Tbsp. - of the cracker crumb mixture; set aside. - Stir remaining into pasta mixture; spoon onto platter. - Sprinkle with reserved crumb mixture.
Lamb With Anchovy And Garlic Ingredients: - 4 anchovy fillets - 2 large garlic cloves, coarsely chopped - 2 tablespoons herbes de Provence - 4 tablespoons olive oil - 1 rolled boneless leg of lamb (about 4 pounds) - Salt and freshly ground black pepper - 12 slices bacon Directions: - Heat oven to 425 degrees. - Place anchovy fillets, garlic and herbs in food processor, and process until finely chopped. - With machine running, add olive oil in a thin stream, and process until mixture forms an oily paste. - Transfer paste to a small bowl, and set aside. - Dry lamb well with paper towels, and open flat on work surface. - Sprinkle inside of lamb with salt and pepper, and spread paste evenly over it. - Roll lamb up tightly. - Arrange bacon in overlapping slices on top of lamb, and tie roast as snugly as possible with butcher's twine. - Heat an ovenproof skillet 10 or 12 inches wide over high heat 5 minutes. - Sear lamb bacon side down, until brown, about 4 minutes. - Turn lamb with tongs, and continue searing until all sides are well browned, about 12 minutes total. - Transfer skillet to oven, and roast until lamb registers 130 on instant-read thermometer, 40 to 45 minutes. - Remove lamb from oven, and let it rest 10 minutes (for medium rare) before slicing.
Apple Country Chicken Ingredients: - 1 teaspoon curry powder - 1 large apples golden delicious, cored and chopped - 1 large onions yellow, finely chopped - 1 tablespoon lemon juice - 4 ounces mushrooms sliced - 1 teaspoon chicken broth - 2 cups apple juice or cider - 3 1/2 pounds chicken thighs, boneless, skinless skinned - 1 tablespoon flour, all-purpose Directions: - Place curry powder in a wide frying pan and stir over medium heat until slightly darker in color (3-4 minutes). - Add apple, yellow onion, lemon juice, mushrooms, bouillon, and 1 1/2 cup of the apple juice; bring to a boil. - Rinse chicken and pat dry; add to pan. - Reduce heat, cover, and simmer until meat near bone is no longer pink; cut to test (about 30 minutes). - Lift chicken from pan; arrange on a warm platter. - Keep warm. - Blend flour and remaining 1/2 cup apple juice. - Gradually add to sauce in pan, stirring; increase heat to high and cook, stirring until sauce is thickened. - Pour over chicken. - The sauce also tastes good poured over baked potato or rice.
Filet Mignon on Charred Onions and Zucchini with Balsamic Vinegar Sauce Ingredients: - 1 cup plus 2 tbsp red wine (Cabernet Sauvignon or Pinot Noir) - 1 cup balsamic vinegar - 1 shallot, peeled and halved - 1 tbsp butter, cut into 2 pieces - 4 tsp extra-virgin olive oil - 1 large white onion, peeled and sliced 1/4 inch thick - 2 medium zucchini, trimmed and sliced 3/4 inch thick - 4 trimmed filets mignons (4 oz each) or top-round steaks (use organic meat, if possible) Directions: - In a saucepan, cook wine, vinegar, and shallot over medium-high heat until reduced to 1/3 cup. - Remove from heat; discard shallot. - Whisk in butter, one piece at a time. - Season with salt and freshly ground pepper to taste. - Keep warm until ready to serve. - Place a heavy cast-iron skillet over high heat until very hot. - Add 2 tsp oil. - Place onion in skillet and cook until lightly charred on each side but not blackened.Transfer to paper towels. - Season zucchini with salt and pepper. - Return skillet to high heat. - When very hot, add 1 tsp oil and sear zucchini until brown on each side. - Transfer to paper towels. - Brush meat with remaining 2 tsp oil and season with salt and pepper to taste. - Return skillet to high heat. - When skillet is very hot, sear meat 2 minutes on each side (for rare) or to taste. - Arrange 3 zucchini ovals on each of 4 warm plates. - Place 3 or 4 onion rings over zucchini. - Put a filet on top of onion. - Spoon 2 tbsp sauce around each filet, top with a few more onion rings and serve.
Caramel Apple Ice Cream (Ice Cream Machine) Ingredients: - 1 cup whipping cream - 23 cup half-and-half - 23 cup sugar - 2 teaspoons vanilla - 1 tablespoon lemon juice - 3 tablespoons caramel sundae syrup (I use smuckers because it is thin) - 10 ounces apple pie filling (diced smaller than a chocolate chip) - 12 cup roasted peanuts (chopped) - 18 teaspoon salt Directions: - Combine cream, half/half, sugar, vanilla and lemon juice in a bowl and whisk. - Add caramel sauce to mixture and mix well. - In a separate bowl, combine chopped apples, peanuts and salt and mix well. - Place cream mixture in electric ice cream machine and turn on for 25 mintues. - Gradually add apple/nut mixture at the end of freezing for an additional 10 minutes. - Transfer to airtight container and freeze for 2 hours before serving.
Ray's' Cocoa Pebbles Chocolate Chip Cookies Ingredients: - 2 cup All purpose flour - 2 eggs - 1 tsp baking soda - 1 tsp baking powder - 1/2 tsp salt - 2 tsp vanilla extract - 2 cup Cocoa pebbles - 1 cup chocolate chips - 1 tsp Cocoa powder - 1 cup softened butter - 1/4 cup Brown sugar - 1 1/2 cup sugar Directions: - preheat oven to 350 - add dry ingredients to a bowl and set aside. - add butter & sugar to mixer whip till creamy, add in vanilla & eggs whip well. - Add in half flour mix at a time. - Now add in cereal and chocolate chips - I used a small fruit scooper. - add to baking sheet. - they do spread out so leave space.Bake 10-12 minutes
Pear Chutney with Raisins Ingredients: - 1 tablespoon vegetable oil - 1 1/2 cups chopped onion - 3 medium pears, peeled, cored, cut into 1/2-inch pieces (about 3 cups) - 6 tablespoons (packed) golden brown sugar - 1/3 cup golden raisins - 3 tablespoons apple cider vinegar - 2 tablespoons fresh lemon juice - 1 tablespoon chopped peeled fresh ginger - 4 whole cloves Directions: - Heat oil in heavy medium saucepan over medium heat. - Add chopped onions and saute until tender, about 5 minutes. - Add remaining ingredients and bring to boil. - Reduce heat to medium-low and simmer until pears are tender and mixture thickens slightly, about 30 minutes. - Discard cloves. - Season to taste with salt and pepper. - Cool. - (Can be prepared 1 day ahead. - Cover and refrigerate.) - Serve cold or at room temperature.
Good Morning Muffins Ingredients: - 12 cup firmly packed brown sugar - 14 cup butter, softened - 1 cup sour cream - 2 eggs - 12 cup flaked coconut - 12 cup raisins - 2 medium carrots, shredded (1 cup) - 1 12 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon Directions: - Heat oven to 375 degrees. - Combine sugar and butter in large mixing bowl. - Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). - Add sour cream and eggs. - Continue beating until well mixed (1 to 2 minutes). - Stir in coconut, raisins and carrots by hand. - In separate bowl, combine flour, baking soda, and cinnamon. - Add flour mixture to sour cream mixture and stir until just moistened. - Spoon batter into greased 12-cup muffin pan. - Bake for 20 to 25 minutes or until lightly browned.
Sweet Sticky Rice with Mangoes Ingredients: - 1 1/2 cups coconut milk, homemade (page 584) or canned - 3 tablespoons sugar - 1/2 teaspoon salt, or more to taste - About 4 cups freshly cooked Sticky Rice (page 508) - 4 ripe mangoes, peeled, pitted, and sliced (page 119) Directions: - Put the coconut milk, sugar, and salt in a medium saucepan over low heat. - Cook, stirring occasionally until the sugar and salt are dissolved, just a few minutes. - Pour half the coconut milk mixture over the warm sticky rice and stir well to combine. - Transfer the sweetened rice to individual serving bowls and top with the remaining coconut milk mixture. - Add the mangoes and serve.
Almond Cream With Fruit Ingredients: - 1 (3 1/2 ounce) package French vanilla instant pudding - 2 12 cups cold milk - 1 cup whipping cream - 12 teaspoon almond extract - 3 cups mixed fruit (strawberries, raspberries, blackberries, grapes, blueberries, mandarin oranges, kiwi, all work well) Directions: - In lg bowl, combine pudding mix and milk. - Beat on low for 2 minutes. - In sm bowl, beat cream with extract until stiff. - Fold into the pudding. - Spoon into a 2 qt serving dish. - Chill. - Top with fruit before serving.
Bow Ties with Artichoke Pesto Ingredients: - 1 pound box bow tie pasta - 2 (6.5-ounce) jars marinated artichoke hearts, drained (recommended: Mezzetta) - 1 teaspoon lemon juice (recommended: ReaLemon) - 2 tablespoons grated Parmesan, plus more for serving - 1/4 cup chopped walnuts - 3 tablespoons extra-virgin olive oil - Salt and freshly ground black pepper - Grated Parmesan, for serving Directions: - In large pot of boiling, salted water, cook bow ties per package directions. - In a food processor, combine artichoke hearts, lemon juice, Parmesan, and walnuts, and process for 30 seconds. - Slowly drizzle in olive oil until mixture becomes a thick paste. - Transfer pesto to a large bowl. - Season, to taste, with salt and pepper. - Drain pasta and add to pesto in bowl. - Toss to coat. - Serve hot with grated Parmesan.
Green Smoothie Ingredients: - 2 ounces kale - 3 ounces spinach - 2 medium bananas (frozen, if desired) - 1 medium bartlett pear - 12 cup almond milk (I use Almond Breeze Original) - 1 tablespoon ground flax seeds - water, enough to reach desired consistency - ice cube (optional) Directions: - Blend all ingredients in food processor or blender, I usually use my immersion blender. - Add water to thin the smoothie or ice cubes to make the smoothie thicker. - Other types of milk may be used in place of Almond. - However, this will effect the nutritional values and may effect the consistency.
Blender Pie Custard Recipe Ingredients: - 4 Large eggs - 3/4 c. sugar - 1/2 stick butter - 1/2 c. Bisquick - 2 c. lowfat milk - 1/2 c. coconut - 1 teaspoon vanilla Directions: - Put all ingredients in blender, mixing on low speed for 2 min. - Pour into a greased and floured 9 inch deep pie pan. - Sprinkle with nutmeg. - Bake at 350 degrees for 45-50 min.
Baby Buttermilk Biscuit Pizzas Ingredients: - One 12-ounce can refrigerated buttermilk biscuits - 1/2 cup prepared tomato sauce - 1/2 teaspoon dried oregano - 2 cups shredded mozzarella (8 ounces) - 4 ounces thinly sliced pepperoni rounds (optional) - 1/4 cup grated Parmesan cheese (1 ounce) Directions: - Preheat the oven to 400F. - Lightly grease a baking sheet. - Place the biscuits on the prepared baking sheet and use the palm of your hand to flatten the dough to 1/4 inch in thickness. - Divide the sauce evenly among the biscuits, top with a pinch of the oregano, then layer the mozzarella, pepperoni (if using), and Parmesan cheese. - Bake until the biscuits are golden and the cheese is melted, about 15 minutes. - Allow the pizzas to cool slightly and serve warm. - Buy the pepperoni presliced in packages (found in your supermarkets deli section) to make assembly even easier.
Southwestern Style Chicken Ingredients: - 3 12-4 lbs chicken pieces (can use boneless, skinless chicken if desired) - 1 large onion, peeled and sliced - 2 medium tomatoes, each cut into 6 wedges - 1 large bell pepper, sliced into rings - 1 (4 ounce) can black olives (sliced and drained) - 12 cup butter - 23 cup flour - 1 teaspoon salt - 1 teaspoon paprika - 14 teaspoon black pepper - 1 teaspoon oregano - 14 cup grated parmesan cheese - 3 cups chicken broth Directions: - Place chicken pieces in a 15 x 10 baking pan. - Top with onions, tomatoes, peppers and olives. - In a medium saucepan, melt butter. - Add flour, spices and cheese and stir until well blended. - Stir and mix in chicken broth. - Pour sauce over chicken and vegetables. - Cover pan with foil and bake in a 350F oven for 1 1/2 hours. - Or place chicken pieces and vegetables in a large crock pot. - Pour in sauce. - Cover and cook on low heat for 4-5 hours. - Serve over cooked rice.
Pinchos Morunos (Pork Brochettes) Ingredients: - 2 lbs pork loin, cut into cubes - 2 ounces white wine - 2 ounces extra virgin olive oil - 3 large garlic cloves, pressed - 1 teaspoon cayenne pepper - 1 teaspoon smoked paprika - 1 bay leaf, crumbled - 12 teaspoon dried thyme - salt and pepper - 2 lemons, for serving Directions: - Mix all ingredients except for pork and lemons. - Arrange pork in a shallow dish and pour marinade over. - Marinate in refrigerator 8 hours or overnight, turning at least once. - Thread pork onto skewers, using 3 cubes per skewer. - Cook on a hot grill or use a grill pan about 8 minutes, turning once. - Serve with lemon wedges for squeezing over the pinchos.
Gooey Pimiento Cheese Sandwiches Ingredients: - 1/2 blocks (32 Oz. Block) Velveeta, Cubed - 13 cups Evaporated Milk - 4 ounces, fluid Diced Pimientos, Drained - Sandwich Bead Of Your Choice Directions: - Combine cubed Velveeta, evaportaed milk, and drained diced pimientos in a large microwave-safe bowl. - Microwave 90 seconds. - Stir. - Microwave for an additional minute. - Stir. - Repeat process until cheese mixture is at your preferred consistency. - (Add more evaporated milk, if needed.) - Spread warm cheese mixture onto slices of your favorite bread or split mini sandwich rolls. - Scoop up cheese that oozes out of your sandwich with potato chips. - Make a mess and enjoy!
Easy Rouladen Recipe Ingredients: - 8 chip steaks - 8 slices of bacon - 1 med. onion, finely sliced - Prepared French's mustard Directions: - On each steak, spread thin layer of mustard. - Place bacon slice on top. - Place a few slices of onion. - Roll up snugly and fasten with toothpicks. - Brown in small amount of shortening or possibly oil. - When well browned, add in approximately 2 c. water and simmer for approximately 1 1/2 hrs. - Mustard will thicken gravy. - Excellent with broad buttered noodles or possibly mashed potatoes. - Variation: In roll, you can put a dill pickle, carrot, or possibly omit pickle, mustard and carrot, and add in bay leaf while simmering.
Easy Noodle Stuffing Ingredients: - 1 lb. bag of medium-wide noodles - 1 large onion, diced - 2 sticks butter - 10 extra-large eggs - 1 tablespoon salt - 1 tablespoon ground black pepper Directions: - Melt butter and saute onions till translucent. - Meanwhile, cook noodles till still a little firm in unsalted water. - Drain noodles and put into large bowl. - Stir the sauteed onions into the noodles. - Crack eggs into separate bowl and whisk lightly to blend. - Add eggs all at once to noodles (which are still warm). - Add salt and black pepper and stir well. - Put into cavity in turkey (pack as much as possible into bird), then roast as usual. - The stuffing will be firm when served. - If all stuffing doesn't fit into bird, bake remainder in ovenproof bowl, or small loaf pan, covered, until firm. - The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. - Therefore, Food Network cannot attest to the accuracy of any of the recipes.
Bailey's Original Irish Cream Recipe Ingredients: - 2 lb Pork Loin Ribs Dry Spice Rub (recipe follows) - 4 c. canned tomato sauce - 1/2 c. diced tomato - 1/4 c. firmly packed brown sugar - 1/4 Tbsp. Worcestershire sauce - 2 Tbsp. dry onion - 1/4 c. soy sauce - 1/4 c. water Coleslaw and grilled corn on the cob as accompaniments Directions: - Rub ribs well with some of the Dry Spice Rub and chill, covered, for 4 to 6 hrs. - In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water, and 1/2 c. Dry Spice Rub and cook over very low heat for 3 hrs. - Preheat a grill or possibly smoker over low heat till warm. - Add in ribs and cook, covered, for 3 to 5 hrs. - Brush with sauce during last min of cooking. - Serve with remaining sauce, coleslaw, and corn. - Dry Spice Rub:1 c. chili powder1 Tbsp. - garlic granules1 tsp. - onion powder1/2 tsp. - cumin1 1/2 tsp. - salt2 Tbsp. - seasoned salt - In a jar combine all ingredients well and store in a dry place, covered, till ready to use.
Bonito With Onion Ingredients: - 2 14 lbs bonito tuna, a single slice or 2 14 lbs tuna - 4 onions - 4 thin green peppers (the sweet ones) or 2 medium green bell peppers - salt - 6 fluid ounces oil Directions: - Peel the onion and slice into fine rings. - Wash the peppers, remove the stalk and seeds, and cut into thin strips. - Heat the oil gently in an oven-safe pan and fry the onion and pepper, until tender and almost caramelized. - Add salt to taste. - Remove the skin and the bone from the center from the fish. - Divide into two thick fillets, season and add to the onion and pepper mixture. - Broil for one minute and serve. - The bonito must be only just cooked to keep it moist.
Muffaletta Olive Salad Ingredients: - 3/4 cup Pimento Stuffed Olives - 1/4 cup pitted kalamata olives - 1/4 cup giardiniera (Italian pickled vegetables) - 2 large pepperoncini - 3 pickled onions - 2 tbsp capers - 1 medium Clove of Garlic, Chopped - 1 tsp Dried Oregano - 1 Couple of grinds of black pepper - 2 tsp fresh lemon juice - 2 tbsp olive oil Directions: - Drain all ingredients - Place all ingredients in a food processor and pulse until coarsely chopped. - Refrigerate overnight
Tangy Rosemary Chicken Ingredients: - 2 pounds bone-in chicken breast halves - 1 large onion, sliced - 2/3 cup ketchup - 1/3 cup vinegar - 1/4 cup butter - 1 clove garlic, minced - 1 teaspoon dried rosemary - 1 teaspoon salt, or to taste - 1/2 teaspoon dry mustard Directions: - Preheat oven to 375 degrees F (190 degrees C). - Place chicken breasts in a 9x13 inch baking dish. - Put several slices of onion on top. - In a medium saucepan over medium heat, stir in ketchup, vinegar, butter, garlic, rosemary, salt, and mustard. - Bring to a boil, then pour sauce over chicken. - Bake in a preheated oven for 30 minutes. - Turn chicken breasts over, and continue baking until done, about 20 to 30 minutes.
Greek Bulgur Salad With Chicken Ingredients: - 2 14 cups water - 1 12 cups bulgur, uncooked - 14-13 cup fresh lemon juice - 1 teaspoon salt - 1 14 cups cooked chicken - 1 14 cups cucumbers, chopped - 1 cup tomatoes, chopped - 12 cup fresh parsley - 14 cup fresh basil - 14 cup red onion, chopped - 14 cup feta cheese, crumbled - 18 cup olive oil - 14 teaspoon black pepper - 4 ounces black olives, sliced Directions: - Combine water, bulgur, 1/4 cup lemon juice & 1/2 tsp salt in a large pot. - Bring to a boil over medium-high heat. - Cover, reduce heat and simmer 5 minutes. - Remove from heat; let stand 15 minutes or till all liquid is absorbed (if not using bulgur, you will need to adjust cooking for the grain being used). - Uncover and cool to room temperature. - Combine 1/8 cup lemon juice, 1/2 tsp salt and remaining ingredients in a large bowl; toss to combine. - Add cooled bulgur to mixture; toss well to combine. - Cover and chill.
Feta-Mint Zucchini Bites Ingredients: - 2 medium zucchini (cut into 3/4-inch thick slices) - 2 roasted peppers, from jars, drained rinsed and chopped (about 1/3 cup) - 13 cup crumbled feta cheese - 14 cup finely chopped mint - 2 tablespoons pine nuts Directions: - Scoop out centers of zucchini, leaving a 1/3-inch shell. - steam for 4 minutes, or until tender. - Set in baking pan. - Toss red peppers, feta, mint and pine nuts in a bowl. - Season to taste with salt and pepper. - Preheat broiler, spoon filling into zucchini cups, mounding slightly. - Broil 3 minutes or until cheese is melted and lightly browned.
Penne with Pancetta Ingredients: - 4 ounces pancetta or 4 ounces bacon, diced - 14 cup olive oil - 2 medium onions, diced - 3 cloves garlic, minced - 3 (14 ounce) cans whole tomatoes, crushed - 14 teaspoon salt - 1 -1 12 teaspoon dry crushed red pepper - 14 teaspoon black pepper - 12 ounces penne, cooked - shaved romano cheese or parmesan cheese Directions: - Over medium heat, fry pancetta in hot oil in a large pot until crisp; transfer pancetta to papertowel lined plates to let drain. - Reserve 1 tablespoon drippings in the pot. - Saute onions in drippings for 3-4 minutes. - Add in garlic and cook/stir for 2-3 minutes. - Add in tomatoes, salt, and peppers; stir to combine. - Cook, stirring frequently, for 10 minutes or until thickened. - Add penne; stir and cook until heated through. - Sprinkle with pancetta. - Sprinkle with Romano or Parmesan cheese.
Enola's Barbecued Shrimp Ingredients: - 1 tablespoon reduced-calorie margarine - 12 medium shrimp, peeled and deveined - 12 teaspoon dried basil leaves, crushed - 14 teaspoon salt - 14 teaspoon ground oregano - 18 teaspoon white pepper - 18 teaspoon red pepper - 18 teaspoon file powder - 1 tablespoon steak sauce - 14 cup onion, finely chopped - 12 cup light beer Directions: - In a large skillet over high heat, melt the margarine. - Add the shrimp, basil, salt, oregano, white and red peppers and file powder. - Saute for 3 minutes or until the shrimp starts to stick to the bottom of the skillet, but stirring constantly to prevent burning. - Add the remaining ingredients; cook, stirring, for minutes or until the sauce thickens. - Serve hot.
Jennys spinach lasagna with love Ingredients: - 1 box uncooked lasagna - 4 8 ounce cans of tomatoe sauce - 1 packages spinach - 6 tbsp garlic powder - 3 tablespoons onion powder - 2 tablespoons white sugar - 6 tablespoons Italian seasoning - 1 cup parmesan cheese - 2 cups ricotta cheese - 4 cups mozzarella cheese shredded - 6 tablespoons salt - 2 tbsp chilipowder - 4 eggs Directions: - Boil lasagna as directed on box - While your lasagna is boiling start mixing together 2 cups of ricotta cheese 1 cup of parmesan cheese ,1 cup mozzarella cheese and 4 eggs in a bowl . - Your going to season that mixture with 3 tablespoons garlic powder, 3 tablespoons of Italian seasoning and 3 tablespoons of salt . - After that you are going to make your sauce , start to boil the 4 cans of tomatoe sauce then add 3 tablespoons of onion powder ,3 tablespoons of garlic powder ,and 3 tablespoons Italian seasoning ,along with 2 tablespoons sugar 3 tablespoons salt and 2 tablespoons chilipowder - Grease pan then layer bottom with lasagna spread evenly half the cheese mixture then spread half on the sauce . - Repeat. - Then add remaining mozzarella cheese on top .
Easy Mac and Cheese with Turkey Kielbasa Ingredients: - 2 packages Turkey Kielbasa (roughly 2 Pounds), Cut Lengthwise And Then Sliced Into 1 Inch Thick Pieces - 1 whole Medium Onion, Diced - 3 cups Hot Water - 3 cups Skim Milk - 1/2 teaspoons Ground Mustard - 2 boxes Deluxe 2% Milk Macaroni And Cheese Dinners (I Use Kraft Brand, 5-7 Ounce Box), Unprepared - 1 package Frozen Broccoli Florets (about 12 Ounces), Cooked Directions: - Heat a large pot (or Dutch oven) on stove over medium-high heat. - Add sliced kielbasa and onion to pot and heat/cook for about five minutes until onions are soft. - Add water, milk, ground mustard and the macaroni (dont add the sauce packet at this time) to kielbasa and bring to boil. - Decrease heat to low and cover. - Simmer for 15 minutes or until most of the liquid is absorbed and the macaroni is tender, stirring often. - Meanwhile, cook broccoli florets according to package directions and drain well. - After 15 minutes, add cheese sauce packets to the macaroni/kielbasa and mix well. - Add broccoli and stir together. - Simmer over low heat, uncovered, until thickend and heated through, about 3-5 minutes. - Turn off heat and let sit for a few minutes before serving. - Enjoy!
Edamame Succotash Ingredients: - 2 tsp. vegetable oil - 1/2 cup chopped red bell pepper - 1/4 cup chopped onion - 2 cloves garlic, minced - 1 1/2 cups fresh or frozen shelled edamame - 2 cups fresh or frozen corn kernels - 3 Tbs. white wine or vegetable stock - 1/2 tsp. salt - 1/4 tsp. freshly ground black pepper - 2 Tbs. chopped fresh parsley - 1 Tbs. chopped fresh basil or 1 tsp. dried basil Directions: - Heat oil in large nonstick skillet over medium heat. - Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. - Stir in edamame, corn and wine; cook 4 minutes, stirring frequently. - Remove pan from heat. - Stir in salt, pepper, parsley and basil. - Serve.
Brookes Homemade Cheese Crackers Ingredients: - 12 cup butter - 12 lb sharp cheddar cheese, grated (the sharper, the better) - 1 12 cups flour - 12 teaspoon salt Directions: - Preheat oven to 350 degrees. - Cream together butter and cheese. - Mix flour and salt. - Then add flour mixture into cheese and butter mixture. - Mix well. - Roll dough into 1 inch balls and place on ungreased cookie sheet. - Flatten and prick top with a fork. - Bake for 12-15 minutes.
Lemon Herb Mayonnaise Ingredients: - 1/2 cup mayonnaise - 1/2 tsp grated lemon zest - 2 tsp lemon juice - 1 tbsp fresh minced marjoram or 1 teaspoon dried marjoram Directions: - In a small bowl combine all ingredients. - Cover and refrigerate until ready to use or until the next day.
Cornmeal Waffles with Spicy Chili Ingredients: - 1 3/4 cups all-purpose flour - 1 1/4 cups yellow cornmeal - 1 tablespoon baking powder - 1 teaspoon sugar - 1 teaspoon salt - 2 cups milk - 3 tablespoons vegetable oil - 2 large eggs - Spicy chili, recipe follows - Shredded Cheddar, for garnish - Sour cream, for garnish - Chopped fresh cilantro leaves, for garnish - 1 pound lean ground chuck - 1 onion, chopped - 1 green bell pepper, chopped - 2 cloves garlic, minced - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 teaspoon salt - 1 tablespoon fresh ground black pepper - 2 (15-ounce) cans ranch-style beans - 1 (15-ounce) can tomato sauce - 1 (15-ounce) can niblet corn, drained - 1 (10-ounce) can diced tomatoes and green chiles Directions: - Preheat waffle iron according to manufacturer's instructions. - In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt. - Add milk, oil, and eggs; stirring until smooth. - Pour batter onto hot waffle iron and bake in batches. - Set aside and keep warm. - Serve with Spicy Chili. - Garnish with shredded Cheddar, sour cream and chopped fresh cilantro. - In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. - Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper. - Stir in beans, tomato sauce, corn, diced tomatoes, and green chiles. - Reduce heat and simmer 30 minutes uncovered, stirring occasionally. - Yield: 10 to 12 servings
Sexual Trance Ingredients: - 1 ounce Absolut citron vodka - 12 ounce Midori melon liqueur - 12 ounce Chambord raspberry liquor - 12 ounce orange juice - 12 ounce pineapple juice - 1 dash sweet and sour sauce Directions: - Shake well with ice and strain over ice. - cherry garnish.
Whole Wheat Pasta with Arugula, Lemon, and Walnuts Ingredients: - 2 Tablespoons Extra Virgin Olive Oil - 2 cloves Garlic, Thinly Sliced - 1/4 teaspoons Red Chili Flakes - 1 teaspoon Fresh Lemon Zest - 6 ounces, weight Whole Wheat Pasta (spaghetti Or Angel Hair Would Work Best) - 3 ounces, weight Baby Arugula - 1 pinch Salt - 1 pinch Pepper - Juice Of Half A Lemon - 1/4 cups Walnuts, Toasted And Roughly Chopped - Freshly Grated Parmesan, For Serving Directions: - Heat the olive oil in a skillet over medium heat. - Add the garlic and red chili flakes. - Cook for about 10 minutes, adjusting the heat as necessary, until the garlic is just lightly browned and the oil is infused. - Stir in the lemon zest and remove from the heat. - Meanwhile, cook the pasta in salted water until al dente. - While the pasta is cooking, place the arugula in a large bowl. - Drain the pasta and immediately pour it over the arugula. - Add the infused oil and season with salt and pepper. - Toss until some of the arugula is just slightly wilted and then add the lemon juice. - Serve topped with the walnuts and a sprinkling of Parmesan. - Recipe loosely adapted from Shutterbean
Horseradish Sauce Ingredients: - 1 tablespoon horseradish - 12 cup fat free sour cream Directions: - mix thoroughly.
Frijoles Negros Ingredients: - 1 pound dried black beans (about 2 1/3 cups) - 3 or 4 bacon slices - 1 large onion - 1 large green bell pepper - 2 tablespoons cider vinegar - 2 or 3 bay leaves - 1 1/4 teaspoons salt, or to taste Directions: - Rinse beans and pick over. - In a 4-quart heavy saucepan soak beans in water to cover by 2 inches for 1 day. - Bring soaked beans to a boil in water, adding more water if necessary to cover by 1 1/2 inches. - Skim any foam from surface of water and gently simmer beans, partially covered, over low heat 1 hour, or until beans are just tender but not falling apart. - In a large heavy skillet cook bacon over moderate heat, turning slices, until golden and crisp. - Transfer bacon to paper towels to drain. - Add 1 tablespoon bacon fat to beans, reserving bacon and any remaining rendered fat for another use. - Finely chop onion and bell pepper and stir into beans with remaining ingredients. - Gently simmer beans, partially covered, 2 to 3 hours more, or until beans are tender and liquid is thickened. - Discard bay leaves. - Cool beans, uncovered, and chill, covered, at least 1 day and up to 5.
Peppermint-Fudge Sandwich Cookies Ingredients: - 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened - 1 cup thawed Cool Whip Light Whipped Topping - 1 drop red food colouring - 1 drop peppermint extract - 16 chocolate wafer cookies Directions: - Mix all ingredients except wafers until blended. - Spoon onto 8 wafers; cover with remaining wafers.
Tinklee's Parmesan Noodles Ingredients: - 8 oz spaghetti noodles - 1/2 cup butter (unsalted) - 1/2 tsp garlic powder - 1/2 tsp pepper - 1/4 tsp onion powder - 1/2 cup grated parmesan cheese Directions: - boil pasta according to the package--cook to al dente -- if you over cook pasta for this dish, the butter clings to all the extra starch making it mushy like - drain pasta, add butter, garlic, onion and pepper to pot,(put back on burner with heat off), stir together with pasta, add parmesan cheese and toss and serve
Mile-High Nachos with Homemade Salsa Ingredients: - 1 large bag tortilla chips - 1 can refried beans - 1 pound pulled pork, shredded cooked beef, or shredded cooked chicken - 1 1/2 cups grated Pepper Jack cheese - 1 1/2 cups grated Cheddar - 3 jalapenos, thinly sliced or minced - 1 bunch green onions, thinly sliced (both green and white parts) - Guacamole, to taste - 8 ounces sour cream - Emeril's Southwest Essence, to taste - 1 cup coarsely chopped fresh cilantro leaves - 1 quart Homemade Salsa, recipe follows - 3 large ripe tomatoes, roughly chopped - 1/2 cup diced white onion - 1/2 cup diced yellow bell pepper - 1 jalepeno, stemmed, seeded, and minced - 1 clove garlic, minced - 2 limes, zested and juiced - 2 tablespoons olive oil - 2 tablespoons chopped cilantro leaves - 2 teaspoons hot sauce - 1/4 teaspoon cayenne pepper - Salt Directions: - Preheat oven to 350 degrees F. - On a large, oven-proof platter, spread 1 layer of chips. - Top the chips with 1/3 of the refried beans, 1/3 of the pulled pork and 1/3 of the cheeses, 1/3 of the jalapenos and 1/3 of the green onions. - Add another layer of chips and repeat the process two more times. - Bake in the oven until the cheese melts and the nachos are warmed through, 5 to 8 minutes. - Garnish the nachos with dollops of guacamole, sour cream, Essence and cilantro. - Serve immediately with the Homemade Salsa. - Combine all ingredients, and refrigerate for at least half an hour before serving. - Yield: 1 quart
Super-Spicy! Cold Chinese Noodles Ingredients: - 1 serving Cold Chinese noodles - 1/2 tbsp Gochujang - 1 tbsp Korean powdered chili pepper - 1 tbsp Ground sesame seeds (white) - 1/2 Cucumber - 100 grams Boiled chicken - 1 Cilantro - 1 tsp Sesame oil Directions: - Thoroughly mix the ingredients into the prepackaged sauce. - Slice the cucumber diagonally, then julienne. - Cut the boiled chicken into thin pieces. - Boil the noodles as directed on the package, then shock in cold water. - Transfer the noodles to a serving plate and top with the cucumber, chicken, and cilantro. - Pour the sauce and sesame oil over it and it's complete. - Here's the recipe for the boiled chicken.
Rice Pudding Ingredients: - 2 12 cups cooked white rice - 1 cup sugar - 1 teaspoon vanilla - 5 eggs, beaten - 2 cups milk - 14 teaspoon cinnamon - 14 teaspoon nutmeg - 12 cup craisins Directions: - preheat oven to 350. - combine every thing in order in a bowl. - mix well. - pour into a 9 by 13 inch glass pan. - bake 40-45 minute let cool for ten minutes.
Mushrooms Stuffed With Snails and Pecans Ingredients: - 24 drained snails cooked in court-bouillon (see recipe) - 24 mushrooms, about 1 pound - 6 tablespoons butter - 2 tablespoons finely chopped shallots - 1 teaspoon finely minced garlic - 1/4 cup finely chopped pecans - 1/2 cup finely chopped parsley - Salt, if desired - Freshly ground pepper - 2 tablespoons Cognac Directions: - Preheat oven to 400 degrees. - Prepare the snails and set them aside. - Remove the stems from the mushrooms. - The stems may be set aside for another recipe. - Heat two tablespoons of the butter in a large saucepan. - Add the mushrooms, stemmed side up, and cook briefly about two minutes or until lightly browned. - Turn the mushrooms and cook about one minute. - Arrange the mushrooms close together, stemmed side up, on a baking dish. - Place one snail in each mushroom cavity. - Combine the remaining four tablespoons of butter, the shallots, garlic, pecans, parsley, salt and pepper to taste in the container of a food processor or electric blender. - Process until well blended. - Spoon an equal portion of the butter on top of each snail. - Place the snails in the oven and bake 10 minutes. - Sprinkle with Cognac and serve.
Mom's Apple Cake Ingredients: - 4 cups apples, peeled and diced - 2 eggs - 2 cups sugar - 2 12 cups flour, sifted then measured - 2 teaspoons baking soda - 34 teaspoon salt - 2 teaspoons cinnamon - 34 cup vegetable oil - 1 cup chopped nuts (optional) - 1 cup raisins (optional) - 1 cup chocolate chips (optional) Directions: - Preheat oven to 325 degrees. - Beat the eggs well and pour over the diced apples. - Sift together into a large bowl the sugar, flour, baking soda, salt, and cinnamon. - Add the vegetable oil to the dry ingredients, mixing well. - Stir in the apple and egg mixture. - Add nuts, raisins, and chocolate chips. - Batter will be thick. - Mix thoroughly. - Pour into a well-greased 9 x 13-inch pan, bundt pan, or tube pan. - Bake for 1 hour.
Orange or Lemon Tea Bread Ingredients: - 2 large oranges or 2 large lemons - 12 cup sugar, plus - 1 cup sugar - 2 eggs - 34 cup milk - 12 cup melted butter or 12 cup margarine - 3 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 12 teaspoon salt - 12 teaspoon ground ginger - 12 cup chopped walnuts - 12 cup confectioners' sugar - 18 teaspoon vanilla extract Directions: - Pare oranges with a sharp knife and cut the peel into slivers. - Place the orange and peel into a small saucepan and cover with cold water. - Bring to a boil. - Reduce heat and simmer for 5 minutes. - Drain off water and add 1/2 cup sugar. - Continue to simmer for 5 minutes, or until mixture turns thick and syrupy, stirring constantly. - Remove from heat and cool completely in the pot. - In a large bowl, beat the eggs with a wire whisk until light. - Add remaining 1 cup sugar and whisk until well blended. - beat in milk before beating in the candied orange peel and butter or margarine. - Sift the flour, baking soda, baking powder, salt and ground ginger in a medium bowl. - Add flour to batter and mix just until batter is blended. - Stir in nuts just until mixed. - DO NOT OVER-MIX! - Preheat oven to 325F Pour bread batter into a greased 9x5x3-inch loaf pan. - Bake about 1 hour 20 minutes, or until toothpick inserted in center comes out clean. - Cool in pan on a wire rack for 10 minutes. - Remove to a serving plate. - Mix confectioners' sugar, vanilla, and enough milk to make a glaze. - Drizzle on the cooled loaf.
Pecan Tassies Ingredients: - 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened - 1/2 cup butter, softened - 1-1/2 cups flour - 1 egg - 1/2 cup firmly packed brown sugar - 1 Tbsp. butter, melted - 1 tsp. vanilla - 6 oz. Baker's Semi-Sweet Chocolate, divided - 1 cup finely chopped pecans, divided Directions: - Preheat oven to 350F. - Beat cream cheese and 1/2 cup softened butter in large bowl with electric mixer on medium speed until well blended. - Add flour; mix well. - Shape dough into ball, adding additional flour if dough is sticky. - Divide into 48 balls. - Place 1 ball in each of 48 lightly greased miniature muffin pan cups; press dough firmly onto bottom and 3/4 up side of each cup to form shell. - Cover and refrigerate shells while preparing filling. - Beat egg, sugar, 1 Tbsp. - melted butter and the vanilla in medium bowl with wire whisk until well blended. - Chop 4 oz. - of the chocolate; sprinkle evenly into shells. - Top each with 1 tsp. - of the pecans; cover evenly with the egg mixture. - Bake 25 to 30 minutes or until lightly browned. - Cool in pan on wire racks 30 minutes; remove tarts from pans. - Melt remaining chocolate as directed on package; drizzle over tarts. - Let stand until chocolate is set. - Store in tightly covered container in refrigerator.
Pasta with No-Cook Tomato and Bocconcini Sauce Ingredients: - 2 pt. cherry tomatoes - 1/2 c. fresh flat-leaf parsley leaves - 1/2 c. fresh basil leaves - 1/4 c. olive oil - 1 tsp. salt - 1/4 tsp. coarsely ground black pepper - 1 clove garlic - 1 package penne or corkscrew pasta - 12 oz. small mozzarella balls (bocconcini) Directions: - In large serving bowl, stir cherry tomatoes, parsley, basil, oil, salt, pepper, and garlic. - Let stand at room temperature at least 1 hour or up to 4 hours to blend flavors. - Heat large covered saucepot of salted water to boiling over high heat. - Add pasta and cook as label directs. - Drain well. - Add pasta to tomato mixture; toss with bocconcini.
Fourth of July Strawberry and Vanilla Ice Cream Cake Ingredients: - 1 each angel food cake 10-inch - 2 quarts strawberry ice cream softened - 1 quart vanilla ice cream prefer low-fat - 2 1/2 cups heavy whipping cream - 2 tablespoons powdered sugar Directions: - Cut cake horizontally equally into four layers. - Arrange bottom layer on a serving plate, spread with half of the strawberry ice cream. - Immediately put in freezer. - Spread second cake layer with vanilla ice cream, put over strawberry layer in freezer. - Spread third cake layer with remaining strawberry ice cream, place over vanilla layer in freezer. - Top with remaining cake layer. - In a mixing bowl, beat cream until soft peaks form. - Add sugar, beat until stiff peaks form. - Frost top and sides of cake. - Freeze until serving. - Decorate with mini flags if desired.
Cannoli Cups Ingredients: - 1 sheet frozen puff pastry - 1 egg, beaten - 1 cup ricotta cheese - 14 cup sugar - 12 teaspoon vanilla extract - ground cinnamon - 18 teaspoon finely grated orange peel (optional) - 14 cup semisweet mini chocolate chips or 14 cup finely chopped pecans Directions: - Thaw the pastry at room temperature for 40 minutes or until its easy to handle. - Spray 12 (2 1/2-inch) muffin pan cups with cooking spray. - Heat the oven to 375F. - Unfold the pastry sheet on a lightly floured surface. - Roll the sheet into a 12 x 9-inch rectangle. - Cut into 12 (3-inch) squares. - Press squares into the prepared muffin pan cups. - Brush the top edges of pastry with the egg and prick the bottom of the pastry cups with a fork. - Bake for 10 minutes or until golden. - Cool in pan on a wire rack for 10 minutes. - Using a small knife, cut a small slit in the puffed center and gently push down. - Remove pastry cups from pan and cool completely. - Place the ricotta cheese, sugar, vanilla, 1/8 teaspoon cinnamon and orange peel, if desired, in a medium bowl. - Beat with a whisk until smooth. - Cover and refrigerate until ready to use. - Pipe or spoon a heaping tablespoon of the ricotta mixture into each pastry cup. - Sprinkle with the chocolate, nuts or additional cinnamon, if desired. - Serve immediately. - Makes 12 desserts. - TIP: Time Saving Tip: The ricotta filling mixture can be made 1 day ahead.
Fajita Burritos Ingredients: - 1 Tbsp. oil - 1 lb. (450 g) boneless skinless chicken breasts, cut into thin strips - 1/2 red onion, cut into 1/2-inch-thick slices - 1/2 green pepper, cut into 1/2-inch-wide strips - 1 pkg. (28 g) 40%- less-sodium fajita seasoning mix - 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing - 1 can (14 fl oz/398 mL) refried beans, warmed - 4 large flour tortillas, warmed - 1/2 cup salsa - 1 cup Cracker Barrel Shredded Tex Mex Cheese - 1 cup shredded romaine lettuce Directions: - Heat oil in large nonstick skillet on medium-high heat. - Add chicken; cook and stir 4 min. - or until chicken is evenly browned. - Add onions, peppers and seasoning mix; cook 2 to 3 min. - or until vegetables are crisp-tender and chicken is done. - Stir in dressing; cook 2 min. - or until heated through, stirring occasionally. - Spread beans down centres of tortillas; top with chicken mixture, salsa, cheese and lettuce. - Fold in opposite sides of each tortilla, then roll up burrito style.
Chiquita Banana and Cheese Pie Ingredients: - 1 (10 inch) deep dish pie shells - 1 pint ricotta cheese - 4 ounces cream cheese - 2 eggs - 14 cup light cream - 14 teaspoon ground ginger - 12 teaspoon cinnamon - 12 cup honey - 6 bananas Directions: - Brown pie shell to lightly brown. - Remove from oven. - Puree 3 bananas and place in mixing bowl with the ricotta cheese, cream cheese, eggs, light cream, ground cinnamon, ginger, and honey. - Mix and blend well. - Slice 3 bananas into thin rounds and place slices into pie crust and pour banana and cheese filling over sliced bananas. - Preheat oven to 350. - Bake for 45 minutes or until browned. - Shut oven off, leave pie in oven with door open for 5 to 10 minutes to settle. - Serve warm or chilled with whipped cream topping. - Variation: Add 1/2 cup chopped walnuts to top of pie before baking. - Press walnuts into pie. - Bake till golden.
Green Bean-Parmesan Soup Ingredients: - 2 tablespoons butter - 12 lb fresh green beans, trimmed - 2 garlic cloves, crushed - 2 cups vegetable broth - 12 cup parmesan cheese, gated - 14 cup light cream - salt and pepper, to taste Directions: - Melt the butter in a saucepan. - Add the green beans and garlic and cook over medium heat for about 3 minutes, stirring frequently. - Stir in the vegetable broth and season, to taste, with saltand pepper. - Lower the heat and simmer for about 15 minutes, until the green beans are tender. - Transfer the soup to a blender or food processor and process till smooth (the puree setting should work fine). - Return the soup to the saucepan and reheat slowly. - Stir in the Parmesan cheese and cream. - Serve hot.

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