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Special Indoor Barbecued Spareribs With Sauce Ingredients: - 1 large onion, chopped - 14 cup Wesson Oil - 1 (6 ounce) can tomato paste - 12 cup water - 1 beef bouillon cube - 14 cup Worcestershire sauce - 14 cup soy sauce - 14 cup white vinegar - 2 tablespoons honey - 2 teaspoons Tabasco sauce - 2 teaspoons salt - 1 12 teaspoons liquid smoke (found by bbq sauce in supermarket) - 3 large garlic cloves, minced - 1 teaspoon dry mustard - 4 -5 lbs pork spareribs Directions: - In small saucepan, saute onion in Wesson Oil until transparent. - Add remaining ingredients except spare ribs. - Mix well. - Simmer 15 minutes. - Pour over spare ribs in large glass baking dish; let stand 1 hour, turning occasionally. - Arrange on shallow rack or broiler pan. - Bake 350 2 hours. - Turn ribs and baste with remaining barecue sauce two or three times during baking. - Cut in portions and serve with extra sacue for dipping. - Makes 4 servings.
Rabbit Provencale Ingredients: - 2 tbsp olive oil - 1 rabbit, 2 3/4 lb (1.25kg), cut into 10 pieces - 4 oz (120g) pancetta, diced - 1 onion, chopped - 4 garlic cloves, finely chopped - 2 lb (900g) ripe plum tomatoes, peeled, seeded, and coarsely chopped - Sprig of fresh rosemary, plus more to garnish - 3 sage leaves - Salt and freshly ground black pepper - 2/3 cup dry white wine - 3/4 cup boiling water - Large flameproof casserole Directions: - Heat the oil in a large, flameproof casserole over medium-high heat. - In batches, add the rabbit and cook, turning often, about 5 minutes, or until golden. - Transfer to a plate. - Pour off all but 1 tbsp of the fat in the casserole. - Add the pancetta and onion to the pan and cook for about 5 minutes, stirring, until the pancetta is browned and the onion softened. - Add the garlic and stir for about 30 seconds. - Add the tomatoes, rosemary, and sage, and season with salt and pepper. - Cook for about 10 minutes, stirring often, until the tomatoes give off their juices and they thicken. - Stir in the wine, then return the rabbit to the casserole. - Cook over medium heat for 20 minutes, or until the liquid has reduced slightly and the sauce is quite thick. - Stir in the boiling water. - Reduce the heat to low and partially cover. - Simmer, stirring occasionally, for about 15 minutes, until the sauce is thick and the rabbit very tender. - Remove the pan from the heat and let stand about 10 minutes. - Garnish with the rosemary sprigs and serve.
Best Ever Banana Bread Ingredients: - 23 cup oil - 2 cups mashed bananas - 1 teaspoon vanilla - 1 teaspoon baking soda - 12 cup walnuts, chopped (optional) - 1 12 cups sugar - 2 eggs - 2 cups flour - 12 teaspoon salt Directions: - Cream oil and sugar together. - Blend in bananas, eggs and vanilla beating well with a mixer. - Combine dry ingredients with wet ingredients and mix well. - Pour mixture into 3 8x3-inch loaf pans or one 9x13-inch loaf pan - Bake at 350F for 30-40 minutes.
Caned ham & cream cheese rollups Ingredients: - 2 can ham - 2 packages cream cheese - 1/2 bunch celery stalk chopped - 1/2 bunch baby carrots chopped - 1 bunch green onions chopped - 2 packages flour tortillas Directions: - Combine all mix well - Spread a generous amount on the tortillas and roll - Chill for 1-2 hours then cut into small bites - Cover and return to chill until ready to serve.
Frechtoast casserole Ingredients: - 1 loaf white bread - 5 large eggs - 2 cup milk - 3 powder sugar - 1 ground cinnamon - 1 stick butter Directions: - Butter baking dish pre heat oven @325 - Stack loaf of bread into square pieces place evenly into a 9x10 baking dish - Beat eggs well and add milk with ground cinnamon - Pour evenly over squared bread bake for 15-20 min or until eggs are fluffy - Top with powder sugar
Apricot Pudding Ingredients: - 2 cups dried apricots - 1 qt. apricot juice - 8 Tbs. agar-agar flakes - 2 tsp. ground cinnamon - 1 tsp. ground allspice - 1 tsp. grated nutmeg - 1/2 tsp. ground cloves - 3 cups soy milk - 4 Tbs. kudzu - 1 cup maple syrup - 1/4 cup vanilla extract Directions: - Soak apricots in 2 cups apricot juice for 15 minutes. - Pour remaining 2 cups juice in heavy-bottomed medium saucepan. - Stir in agar flakes and allow to sit for 10 minutes. - Meanwhile, in large skillet, combine apricots with soaking juice, cinnamon, allspice, nutmeg, and cloves. - Bring to a simmer over medium heat and cook, stirring often, 15 minutes. - Remove from heat. - Bring agar mixture to slow simmer over low heat and simmer until flakes are dissolved. - Add soy milk, stirring often to prevent it from burning. - In a small bowl, dissolve kudzu in 1/4 cup water. - When the kudzu is completely dissolved, whisk it into soy milk mixture. - Add maple syrup and vanilla extract. - In food processor, process apricots until smooth. - Add to soy mixture and cook, stirring occasionally, 10 minutes. - Transfer pudding to a shallow casserole, bring to room temperature, then refrigerate until set, about 1 hour. - When ready to serve, process mixture in a food processor until smooth. - Serve in parfait glasses with a dollop of Tofu Cream (see recipe below) if desired.
Cafe Au Lait Bread Ingredients: - 250 grams Strong bread flour - 4 grams Salt - 40 grams Sugar - 3 grams Dried yeast - 80 ml Coffee (something strong, or 1 tablespoon of dissolved instant) - 80 ml Milk - 15 grams Unsalted butter - 1 Chocolate bar (optional the bread is delicious without it ) Directions: - Put all the ingredients except for the chocolate and the butter in a bowl and knead. - Once the dough is formed, add the butter and knead it in. - Round off the dough and allow to rise to more than twice its original size (1st rising). - If adding chocolate, break up the chocolate bar into 8 pieces. - Once the dough has risen to twice its original volume, divide into 8 portions, round off each piece and rest for 20 minutes. - Flatten each piece of dough and wrap it around one of the 8 chocolate pieces Round off again. - Leave to rise again (2nd rising) until doubled in size. - (You can put the dough into little tins as shown in the photo too. ) - Once the has risen to twice their size, bake in a preheated oven at 180 C for 13 to 15 minutes. - The bread is delicious even without the chocolate. - (Top loaf) 300 g of flour baked in a cylindrical mesh pan. - (Bottom loaf) 200 g flour in a half-moon shaped baking pan. - No chocolate added. - The dough can be baked in a square shokupan or Pullman loaf pan too.
Tres Leches Cake Ingredients: - 1 14 cups cake flour - 1 teaspoon baking powder - 1 cup sugar - 13 cup oil - 5 large eggs - 2 teaspoons vanilla, divided - 1 12 cups milk, divided - 1 cup sweetened condensed milk - 1 34 cups heavy cream - 1 tablespoon rum - 1 pinch salt - fresh berries (optional) or cinnamon (optional) Directions: - Combine flour and baking powder and salt. - In a separate bowl, combine the oil, sugar, and 1 teaspoons vanilla. - Add the eggs to the sugar mixture one at a time until well combined. - Stir in 1/2 cup milk, then gently fold in the flour mixture a little at a time. - Pour batter into a lightly greased cake pan or baking dish and bake at 325F for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean. - Let the cake cool until it feels room temperature. - Turn it over onto a platter with raised edges. - Pierce cake with a fork 20-30 times. - Let it cool in the refrigerator for an additional 30 minutes. - Whisk together the remaining 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and the rum. - Slowly pour over cooled cake. - Refrigerate for 1 hour. - Occasionally, spoon the milk runoff back into the cake. - In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 tablespoon sugar. - Beat until peaks form. - Spread with a sprinkle of cinnamon or garnish with fresh berries. - Note:. - When a recipe calls for an ingredient "divided" (such as the vanilla in this recipe) it means that you will need 2 teaspoons vanilla, for separate uses. - I realize that most people know what divided means, I'm only stating it for the beginner chefs.
Traditional Mexican Christmas Salad Ingredients: - 6 Granny Smith apples - 2 cups diced pineapple - 1/2 cup diced celery - 1/3 cup raisins - 1/3 cup sweetened shredded coconut - 1/2 cup walnuts, roughly chopped - 1/4 cup mayonnaise - 1 tablespoon sour cream - Salt and freshly ground black pepper Directions: - Slice 1/4 of the top off of each apple and reserve. - Using melon baller, scoop out the apple flesh to leave a hollow cavity (which will be filled with finished salad). - Coarsely chop the apple flesh and mix with the remaining ingredients in large bowl. - Season with salt and pepper, to taste. - Spoon about 3 tablespoons of the mixture in each hollowed out apple and place the reserved tops on the filling (any unused filling can be refrigerated for up to 1 day). - Serve cold or at room temperature. - Cook's Note: To prevent the apples from turning brown while preparing the filling, place them in a bowl of water with the juice of 2 limes added.
Chilled Roasted Red Pepper Soup Ingredients: - 7 red bell peppers (2 3/4 pounds) - 1 medium onion - 1 small boiling potato - 2 tablespoons olive oil - 1 teaspoon ground cumin - 3 1/2 cups water - 2 cups chicken broth - 1 medium tomato - Accompaniment: lime wedges Directions: - Quick-roast and peel peppers.Chop onion. - Peel potato and cut into 1/4-inch dice. - In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and saute onion, potato, and cumin, stirring, 5 minutes. - Add roasted peppers, water, and broth and simmer, covered, 20 minutes, or until vegetables are very tender. - While soup is cooking, peel and seed tomato. - Puree soup in batches with tomato in a blender (use caution when blending hot liquids), transferring to a bowl, and season with salt and pepper. - Cool soup. - Chill soup, covered, at least 4 hours and up to 2 days. - Adjust seasoning. - Serve soup with lime wedges.
Simple, Dreamy Hawaiian Coconut Dessert or Snack (2 Ways!) Ingredients: - 12 cup prepared gelatin - 13 cup coconut milk or 14 cup coconut cream - pineapple chunk - 1 banana - 8 ounces lowfat yogurt - 3 tablespoons coconut milk or 3 tablespoons coconut cream - 1 tablespoon honey - apple, slices Directions: - 1. cut jello and banana into pieces. - 2. - Place 1/2 cup of prepared jello, banana slices, pineapple pieces into a bowl and mix in the coconut milk. - 3. - Refrigerate for 30 minutes or enjoy right away! - Note: If you refrigerate the coconut milk first, it will lend itself to a creamier texture. - Refrigerating coconut cream will harden it to the consistency of soft butter. - 2nd way. - 1. - Mix yogurt, coconut milk/cream, and honey. - 2. - Dip the apple slices in this dreamy concoction!
Grandma & Crystals Oreo Cookies Recipe Ingredients: - 1 pkg. devils food cake mix - 1/2 c. powdered chocolate - Beverage mix (Nestles Quick) - 2 Large eggs - 2 tbsp. vegetable oil - 2 tbsp. water Directions: - Cookies: Blend cookie ingredients well. - Shape into a ball. - Let stand 20 min. - Form dough into 1/2 inch balls. - Place on greased cookie sheets, flatten each with smooth bottom of glass (greased once and dipped into chocolate beverage mix each time). - Bake at 400 degrees for 8 min. - Remove cookies at once flatten with back of spatula (cold 20 min). - Makes about 100 chocolate cookies. - Filling: Place gelatin into heat proof c.. Add in cool water. - Stir well. - Put in pan of warm water till mix clears and gelatin softens. - Beat shortening till fluffy. - Add in sugar, beat 10 min. - Add in vanilla and cooled gelatin mix. - Spread 1 Tbsp. - filling between 2 cookies. - Press chill.
Pumpkin Conserve Ingredients: - 2 pounds orange pumpkin (weight free of skin, fibers, and seeds) - 3 1/24 1/2 cups sugar - 1 tablespoon lemon juice - 1/4 teaspoon mastic (see page 44) - 1/23/4 cup slivered almonds Directions: - Grate the pumpkin flesh into thick shreds and arrange alternate layers of pumpkin and sugar (the jam lasts longer with the larger amount of sugar) in a large bowl. - Leave overnight at room temperature, covered, for the pumpkin juices to be drawn out. - Put all the contents of the bowl and the lemon juice into a large pan. - Bring to the boil slowly, stirring occasionally with a wooden spoon to make sure that it does not stick at the bottom. - Cook, uncovered, over low heat for 1020 minutes, until the pumpkin is soft and translucent and the syrup has thickened. - Drop a little on a cold plate to see if it sets. - Pound or grind the mastic to a powder with a pinch of sugar and mix thoroughly into the jam. - Cook 1 minute more, and stir in the slivered almonds. - Pour into clean, warm, dry glass jars. - Let cool before closing. - Store in a cool place. - As an alternative flavoring instead of mastic, stir in 1 teaspoon cardamom seeds or ground cardamom at the start of the cooking.
Shrimp a la Planxa Ingredients: - 8 jumbo shrimps, unpeeled - Olive oil for the griddle - Sea salt - Lemon wedges Directions: - Starting at the thick end of each shrimp, remove 1inch of shell and make a 1inch slit down the exposed flesh. - Heat a clean griddle or skillet and wipe down with an oiled cloth. - Sprinkle the shrimp with the salt and place on the hot oiled skillet to cook 1 minute. - Turn and continue on second side. - Finish cooking the shrimp by placing each on the slit end for 1 minute. - Serve with the lemon wedges.
Creamed Filled Cupcakes Recipe Ingredients: - 1 pkg. (18 ounce.) cake mix (chocolate or possibly other) - 1 c. sugar - 1 stick butter - 1/2 c. vegetable shortening - 1/2 c. lowfat milk - 1 teaspoon vanilla - 2 c. powdered sugar - 1/2 c. butter - 4 tbsp. lowfat milk - 1/8 teaspoon salt - 1/2 c. cocoa Directions: - Prepare cake mix as directed on package for cupcakes; bake and cold. - For filling beat sugar, butter, shortening and 1/2 c. lowfat milk and vanilla for exactly 15 min. - Place filling in a pastry bag. - Fill cupcakes by placing tip into the top of the cupcake and squeezing the bag till the cupcake begins to plump up slightly. - For frosting mix powdered sugar, butter, 4 Tbsp. - lowfat milk, salt and cocoa. - Beat well. - Frost filled cupcakes. - Out of the mouths of babes often come remarks their parent should never have said in the first place.
Chocolate Chip Pancakes Ingredients: - 2 eggs - 1 1/4 cup milk - 4 tbsp butter (melted) - 1/4 tsp salt - 1 3/4 cup flour - 2 tsp baking powder - 1 tbsp sugar - 1 tsp vanilla extract - 1/2 cup chocolate chips Directions: - in a bowl mix all the dry ingredients - in a separate bowl whisk together all the wet ingredients - add the wet ingredients to the dry ingredients and add the chocolate chips. - Mix thoroughly - heat a lightly greased griddle or pan over medium-high heat - pour batter, 1/4 cup, for each pancake - bubbles will form and when they begin to pop the pancake is ready to flip. - cook the other side for about a minute - Serve then ENJOY!! - !
Savory Pot Roast Ingredients: - 1 (3 -3 1/2 lb) round-bone chuck roast (3 to 3-1/2 lbs) - 1 tablespoon oil - 2 large onions, diced - 2 garlic cloves, minced - 1 (16 ounce) can tomatoes, with liquid cut up - 1 cup water, divided - 2 tablespoons prepared horseradish - 1 teaspoon browning sauce - 12 teaspoon salt - 18 teaspoon pepper - 14 cup flour Directions: - In a Dutch oven, brown the roast in oil. - Remove and set aside. - In the drippings, saute the onion and garlic until tender. - Return roast to Dutch oven. - Stir in tomatoes, 1/2 C water, horseradish, browning sauce, salt, and pepper. - Cover and simmer for 2-3 hours or until meat is tender. - Remove roast to a serving platter and keep warm. - Drain all but 2 cups of pan juices. - Combine flour and remaining water, stir into pan juices. - Cook for 5 minutes or until thickened. - Slice roast and serve with gravy. - This recipe could easily be made in a crock pot also; adjust time accordingly.
Spring Cabbage with Mushrooms, Frankfurters and Shrimps Ingredients: - 300 grams cabbage spring green cabbage, shredded - 100 grams shrimp raw, medium - 5 grams mushrooms, wild penny buns or other wild mushrooms, sliced, dried - 8 each mushrooms, shiitake dried - 1 each scallions, spring or green onions sliced - 2 each garlic cloves sliced - 50 grams frankfurters (hot dogs) or other thin good quality sausage - 2 teaspoons sunflower oil - 200 millilitres water - 1/4 teaspoon juniper berries ground - 1/2 teaspoon sage dried - 1/2 teaspoon lemon juice - 1/2 tablespoon parsley leaves chopped finely - 1/2 tablespoon celery leaves de facto spring celeriac leaves, chopped finely - 1 x salt - 1 x black pepper ground Directions: - 1 - Soak both kinds of mushrooms in 200 ml of water for about 1 hour, then remove them and set aside. - 2 - Prepare shrimps, then rinse them under cold water, and drain on paper towels. - 3 - Put in a small pot with shrimps' shells, heads, and tails together with water from soaking mushrooms. - Simmer for 15 to 20 minutes, then strain this liquid to a larger pot. - Shrimps' items are not needed any longer. - 4 - Add mushrooms and juniper to the pot, simmer for about 20 minutes without the cover. - Add some water if needed, but not too much. - 5 - In the meantime try to find a skillet. - Cut sausages in half lengthwise, then cut into 1-inch parts. - Saute sausages with spring onion and garlic in sunflower oil for 2 to 3 minutes, then add to the pot. - 6 - Add cabbage and sage, cook for about 5 to 15 minutes (it depends on what kind of cabbage you have). - Add some salt and pepper. - 7 - In the meantime saute shrimps in the same oil for 2 to 3 minutes. - When shrimps are ready sprinkle some lemon juice on them, and add to the pot together with parsley and celeriac leaves. - Stir everything together, do not cook any longer. - 8 - Try to consume with the toasted bread.
Greatest Meatloaf Recipe Ingredients: - 1 egg - 2 teaspoon monosodium glutamate - 1 teaspoon salt - 1/4 teaspoon pepper - 1/2 teaspoon dry leaf basil - 1/4 c. catsup - 2 teaspoon prepared mustard - 1 1/2 c. soft bread crumbs - 2 beef bouillon cubes - 1 c. boiling water - 1/2 c. finely minced onion - 1/2 c. finely minced celery - 1 c. shredded cheddar or possibly Swiss cheese - 2 pound grnd chuck - 1/2 teaspoon dry thyme Directions: - Beat egg lightly in medium bowl; add in monosodium glutamate, salt, pepper, basil, thyme, catsup, mustard and bread crumbs. - Dissolve bouillon cubes in boiling water; add in to bowl and mix till all ingredients are well blended. - Fold in celery, onion and cheese. - Break up grnd beef and add in to bowl; mix lightly but thoroughly with fork. - If a loaf and moister meat loaf are desired, press meat mix lightly into a 9 x 5 x 3 inch loaf pan. - Bake uncovered at 375 degrees for 60 to 70 min. - Yields 8 servings.
Easy Creamy Potato Soup Ingredients: - 3 small potatoes, peeled and diced - 1 small onion, chopped - 2 tablespoons butter, melted - 6 cups milk - 1 teaspoon oregano - 1 12 teaspoons salt - 1 12 cups instant mashed potatoes Directions: - Cook potatoes in boiling water to cover for 15-20 minutes, drain. - Saute onion and butter in large dutch oven until tender. - Stir in next five ingredients. - Cook over low heat. - Stir in mashed potatoes. - Enjoy!
Virgin Fruit Punch Ingredients: - Orange juice - Pineapple juice - Grenadine syrup - Lemon-lime soda - Maraschino cherry Directions: - Fill bucket glass with ice. - Pour equal parts orange juice and pineapple juice, almost to top. - Drizzle grenadine into the juice mixture. - Pour into a shaker and shake well. - Pour back into bucket and add a splash of lemon-lime soda. - Garnish with a maraschino cherry.
Macaroni and Cheese Ingredients: - 3/4 pound elbow macaroni - 2 tablespoons unsalted butter - 2 cups panko* (Japanese bread crumbs) or coarse dry bread crumbs - 1 cup coarsely grated extra-sharp Cheddar (about 4 ounces) - 3 tablespoons unsalted butter - 3 tablespoons all-purpose flour - 1/2 teaspoon dried hot red pepper flakes - 2 3/4 cups whole milk - 3/4 cups heavy cream - 4 cups coarsely grated extra-sharp Cheddar (about 1 pound) - 2 teaspoons Dijon mustard - 1 1/2 teaspoons salt - 1/4 teaspoon freshly ground black pepper Directions: - Preheat oven to 400F. - and butter a 3-quart shallow baking dish. - Fill a 6-quart kettle three fourths full with salted water and bring to a boil for macaroni. - Melt butter and in a bowl stir together with panko or regular bread crumbs and Cheddar until combined well. - Topping may be made 1 day ahead and chilled, covered. - In a 5-quart heavy saucepan melt butter over moderately low heat and stir in flour and red pepper flakes. - Cook roux, stirring, 3 minutes and whisk in milk. - Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. - Stir in cream, Cheddar, mustard, salt, and pepper. - Remove pan from heat and cover surface of sauce with wax paper. - Cook macaroni in boiling water until al dente. - Reserve 1 cup cooking water and drain macaroni in colander. - In a large bowl stir together macaroni, reserved cooking water, and sauce. - Transfer mixture to baking dish. - Sprinkle topping evenly over macaroni and bake in middle of oven 20 to 25 minutes, or until golden and bubbling. - *Available at Asian markets and some specialty food shops and supermarkets and by mail order from Uwajimaya, (800) 889-1928.
Watermelon Sorbetto Ingredients: - 3 cups (750 ml) watermelon juice (see Note) - 1/2 cup (100 g) sugar - Big pinch of salt - 1 tablespoon freshly squeezed lime juice - 1 to 2 tablespoons vodka (optional) - 1 to 2 tablespoons mini semisweet chocolate chips Directions: - In a small, nonreactive saucepan, heat about 1/2 cup (125 ml) of the watermelon juice with the sugar and salt, stirring until the sugar is dissolved. - Remove from the heat and stir the sugared syrup into the remaining 2 1/2 cups (625 ml) watermelon juice in a medium bowl. - Mix in the lime juice and vodka, if using. - Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions. - During the last minute of churning, add the mini chocolate chips. - This sorbetto makes excellent Watermelon Popsicle (pictured). - Simply pour the mixture into plastic popsicle molds and freeze until very firm.
Sopa De Mani( Ingredients: - 1 cup peanuts roasted - 1/2 cup peanut butter - 2 tablespoons vegetable oil - 1 each onions chopped - 1 pound potatoes chopped, boiled - 4 cups stock - 2 tablespoons chives chopped - 1 x salt and black pepper Directions: - Heat the oil in a saucepan and cook the onion until it becomes transparent. - Add the ground peanuts or peanut butter, potatoes and a little stock and mash well. - Alternatively, put these ingredients into a blender. - Now pour the rest of the stock slowly into the puree, mixing well. - Bring the soup to a boil, then let it simmer, covered, for 5 to 10 minutes. - After this, remove the pot from the heat and season. - Sprinkle the chives on top before serving.
Blueberry Lemon Poppy Seed Coffee Cake Recipe Ingredients: - 4 pkt Jiffy blueberry muffin mix - 1 box , (3.4 ounce.) lemon instant pudding - 1 1/4 c. Lowfat milk - 4 x Large eggs - 3 Tbsp. Poppy seeds - 1 pkt (8 ounce.) cream cheese, softened - 1 x Egg - 1 1/2 c. Powdered sugar Directions: - 1. - Preheat oven to 350 degrees. - Grease well 12 c. bundt pan. - 2. - Mix muffin mix, pudding and poppy seeds in a large bowl. - Add in lowfat milk and Large eggs, blend well. - Set aside. - 3. - In a small bowl, cream softened cream cheese with powdered sugar, add in egg and beat till creamy. - Set aside. - 4. - Into well-greased bundt pan, pour half of batter. - Spoon cream cheese mix over batter. - Pour remainder of batter over cream cheese. - 5. - Bake for approximately 48 - 52 min. - (Toothpick in center should come out fairly clean). - 6. - Mix 1 pkg. - "JIFFY" White Frosting Mix with 2 - 3 Tbs. - water to desired consistency. - Drizzle over hot coffee cake. - Sprinkle with minced nuts, if you like.
Fried Yellowtail with Green Onions and Ponzu Sauce Ingredients: - 4 Yellowtail fillets - 2 stalks Green onions - 2 clove Garlic - 50 ml Ponzu - 1 dash Salt and pepper - 1 Katakuriko - 1 for frying Oil Directions: - Season the fish with salt and pepper and coat with katakuriko. - * If you coat the fish in a plastic bag, it'll be coated thinly and evenly. - Pour a generous amount of oil into a pan and add the thinly sliced garlic and fry the fish from step 1. - Remove the garlic before it burns. - *It's easy if you use a draining grill. - When the fish turns golden, blot excess oil with paper towels. - Add ponzu sauce, a generous amount of sliced green onion and cover with a lid. - When the onions start to wilt, it's done.
Cantaloupe Basil Salsa Ingredients: - 2 cups diced (1/4 inch) cantaloupe (from a 2 1/4-lb piece) - 1/4 cup finely chopped sweet onion such as Vidalia - 2 tablespoons finely chopped fresh basil - 1 (2-inch-long) fresh hot red or green chile such as serrano or Thai, minced (including some seeds) - 1 tablespoon fresh lime juice - 1/4 teaspoon salt Directions: - Toss together all ingredients in a bowl and let stand, covered and chilled, 10 minutes.
Tofu, Agar, Jam & Chocolate Dessert for Dieters Ingredients: - 1 block Tofu (silken) - 80 grams Jam - 200 grams Soy milk (or regular milk) - 30 grams Cocoa (unsweetened) - 30 grams Skim milk powder - 5 grams Kanten powder Directions: - Line the pound cake pan with parchment paper. - Preheat the oven to 180 C. Put all of the ingredients in the food processor and turn it on (there's no need to drain the tofu). - It's good if all the ingredients have blended together smoothly. - Pour the batter into the pan lined with parchment paper. - Bake in the oven at 180 C for about 30 minutes. - Once it's baked, let it cool in the pan. - Once it's completely cooled, place the whole thing, pan included, in the refrigerator. - Cool well in the refrigerator, then cut as desired! - If using stick kanten, soak well in water (for about half a day), then drain and shred into small pieces. - Add the pieces to the food processor.
D.I.Y Powder Mixes Ingredients: - 2 tsp cream of tartar - 1 tsp baking soda - 1 tsp corn starch (optional) - 1 tsp Lemon juice - 1 tsp baking soda (make amount that recipe calls for) - 1 cup granulated sugar - 1 cup plain flour - 1/2 tsp table salt - 1 1/2 tsp baking Powder Directions: - Mix all ingredients together until well combined. - Use immediately. - (Makes 1 tablespoon) - Add in equal parts baking soda and lemon juice to equal the amount of yeast called for in the recipe. - Mix together before adding to recipe. - Blend 1 cup of sugar or the amount needed at high speed until the sugar turns to powder. - Store in an air-tight container until needed. - Mix all ingredients together well. - Next shift the flour. - Store in an airtight container until needed.
Rocky Mountain High Apple Pancakes w/Cider Syrup Ingredients: - 2-1/2 cups (600 ml) all-purpose flour - 1/2 cup (125 ml) corn flour (OR cornmeal) - 3 tbsp (45 ml) arrowroot (OR cornstarch) - 1 tsp (5 ml) baking soda - 1 tsp (5 ml) baking powder - 2 tbsp (30 ml) sugar - 1 tsp (5 ml) salt - 2 cups (475 ml) to 2-1/2 cups (600 ml) buttermilk (OR regular milk with 2 T lemon juice to make required amount) - 2 large eggs - 1/4 cup (60 ml) butter, melted (OR canola oil) - 1 tbsp (15 ml) brandy (optional, but really adds to the flavor and the alcohol cooks out) - 2 apples, peeled and coarsely grated - 1 cup (225 ml) sugar - 2 tbsp (30 ml) cornstarch - 1/2 tsp (2 ml) pumpkin pie spice - 2 cups (475 ml) apple juice or cider - 2 tbsp (30 ml) lemon juice - 1/4 cup (60 ml) butter (optional) Directions: - Sift together dry ingredients. - Mix together liquid ingredients and whisk into flour mixture. - Stir in grated apple. - Cook in fry pan or on griddle. - Serve with Cider Syrup or maple syrup. - Mix together sugar, cornstarch and pumpkin pie spice. - Then add the apple and lemon juices, mixing well. - May be cooked in pan on stove or in microwave until thickened, stirring occasionally. - Then add butter (cut into pieces) and mix well. - This syrup can be stored in the refrigerator for up to 4 weeks.
Luxurious Turkey-mushroom Risotto With White Truffle Oil Ingredients: - 3 tablespoons unsalted butter - 4 ounces white mushrooms, wiped trimmed and sliced - 12 cup finely chopped onion - 1 cup arborio rice - 14 cup dry white wine - 3 cups turkey or 3 cups chicken stock - 12 teaspoon salt (to taste) - 1 cup cooked turkey, diced - 14 cup grated parmigiano-reggiano cheese - 14 cup finely chopped flat leaf parsley - 1 tablespoon white truffle oil - fresh ground black pepper, to taste Directions: - Melt 2 T of the butter in a heavy medium-size casserole. - Add the onions and saute over medium-high heat until golden. - Stir in the mushrooms and cook until tender, about 5 minutes. - Add the remaining butter and the rice, turning to coat the grains with butter. - Pour in the wine and cook over high heat until it has evaporated; reduce heat to medium. - Begin adding the hot stock in 1/2-portions. - Add the salt and cook, stirring frequently, until the liquid is absorbed before continuing with the next addition. - When finished, the rice texture should be creamy and al dente. - Turn off the heat, stir in the turkey, cheese, parsley, truffle oil and black pepper. - Serve at once.
Three Pepper Chicken Pasta Recipe Ingredients: - 8 ounce. uncooked linguine or possibly vermicelli - 3/4 c. lowfat milk - 2 tbsp. flour - 1/4 teaspoon salt - 1/8 teaspoon pepper - 2 boneless, skinless chicken breast halves, cut into 1/2 inch strips - 4 ounce. (1 1/2 c.) sliced fresh mushrooms - 1 red bell pepper, cut into 1/4 inch strips - 1 green bell pepper, cut into 1/4 inch strips - 1 yellow bell pepper, cut into 1/4 inch strips - 4 tbsp. grated Parmesan cheese - 2 teaspoon fresh basil, minced Directions: - Cook linguine to desired doneness as directed on package. - Drain; rinse with warm water. - Meanwhile, in small bowl using wire whisk, blend lowfat milk, flour, salt and pepper till smooth. - Set aside. - Spray large nonstick skillet with nonstick cooking spray. - Heat over medium-high heat till warm. - Add in chicken and mushrooms; stir-fry 3 min. - Add in bell peppers; stir-fry 3 to 5 min or possibly till chicken is no longer pink and peppers are crisp-tender. - Add in lowfat milk mix. - Cook and stir 2 to 3 min or possibly till thickened and bubbly. - Stir in 3 Tbsp. - of the Parmesan cheese and basil. - Add in cooked linguine; toss to combine. - Spoon into serving dish; sprinkle with remaining Parmesan cheese. - Serve immediately. - 6 (1 1/2 c.) servings.
Mamma Mia! That's a Semifreddo! Ingredients: - 12 cup butter - 1 egg, well beaten - 13 cup finely chopped blanched almond - 12 cup granulated sugar - 12 tablespoon ground nutmeg - 12 tablespoon lemon zest - 2 tablespoons almond extract or 2 tablespoons vanilla extract - 2 cups all-purpose flour - 2 tablespoons Amaretto - 12 cup chopped pistachios or 12 cup almonds - 1 pint vanilla gelato Directions: - Preheat your oven to 325 degrees. - Cream the butter until light and fluffy. - Add the well beaten egg, blanched almonds, sugar, extract, spices and flour. - Mix until the mixture is well combined. - On a lightly floured surface roll the almond cookie dough to 1/4 inch thick and cut with round cookie cutters dipped in flour. - Place the almond cookies onto a parchment lined baking sheet. - Bake the almond cookies at 325 degrees for 8 to 10 minutes or until lightly browned. - Meanwhile, toast the additional chopped nuts in a nonstick pan over medium heat. - When the cookies come out of the oven, spritz or drizzle hot cookies with Amaretto, then allow cookies and nuts to completely cool. - Completely. - Really. - Keep your mitts off of them! - :) (This is where the extra 20 minutes of no-work time comes from. - ). - Pour the toasted, chopped nuts onto a plate. - Then take one cookie and spread a scoop of gelato (about 1/8 cup, although you can certainly use more if you would like!) - onto it and top with another cookie. - Roll the sandwich in the toasted nuts so that they stick to the exposed gelato on the edge. - You can eat these right away, or place in the freezer, wrapped in plastic wrap, for a yummy treat later. - The serving size is entirely dependent on the size you cut your cookies. - Remember to cut two for each sandwich.
Baked Ricotta Loaves Ingredients: - Ricotta Loaves - 1-3/4 qt. whole milk ricotta cheese, drained - - goat cheese, softened - 6 Tbsp. fresh basil, chopped - 6 Tbsp. fresh parsley, chopped - 2 Tbsp. Kraft Shredded Asiago - 1 tsp. crushed red pepper - 1/2 cup Kraft Roasted Red Pepper with Parmesan Dressing - Salad - 16 each miniature yellow squash, grilled, halved - 4 each small red beets, roasted, quartered - 16 each yellow pear tomatoes, halved - 16 each red pear tomatoes, halved - 16 each orange cherry tomatoes, halved - 1-3/4 qt. micro salad greens - 1 cup fresh raspberries - 16 each carrot curls Target 2 lb For $3.00 thru 02/06 - 1/3 cup Kraft Roasted Red Pepper with Parmesan Dressing Directions: - Ricotta Loaves: Line four 5-3/4x3-1/4-inch (15-cmx8-cm) loaf pans (or two loaf pans for trial recipe) with parchment paper; spray with cooking spray. - Set aside. - Combine all ingredients except dressing; press evenly into prepared pans. - Bake in 335 degrees F-convection oven 40 to 50 min. - or until tops are lightly browned and firm to the touch. - Let stand in pans 15 min. - Unmould into parchment paper-lined sheet pan. - Brush evenly with dressing. - Return to oven; continue baking 5 min. - Cool completely. - Refrigerate several hours. - Cut each loaf into eight slices. - Salad: Combine all ingredients except dressing. - For each serving: Heat 2 Ricotta Loaf slices under salamander 1 min. - or just until warmed. - Meanwhile, place about 1 cup (250 mL) of the Salad on serving plate. - Drizzle with 1 tsp. - (5 mL) of the dressing. - Top with the ricotta loaf slices.
Orzo-and-Ricotta Meatballs with Marinara Ingredients: - 1/4 cup orzo - 1 large egg - 1 large shallot, minced - 2 garlic cloves, minced - 1/8 teaspoon cinnamon - 1/8 teaspoon freshly grated nutmeg - 1 pound ground chuck (preferably 20 percent fat) - 1/2 cup fresh ricotta cheese - 1/4 cup water - 1 teaspoon kosher salt - 1/4 teaspoon pepper - 1/4 cup chopped basil, plus more for garnish - 2 tablespoons extra-virgin olive oil - 24-ounce jar marinara sauce - Shaved Parmigiano-Reggiano cheese, for serving Directions: - In a saucepan of salted boiling water, cook the orzo until al dente. - Drain and let cool. - In a bowl, beat the egg, shallot, garlic, cinnamon and nutmeg. - Add the orzo, ground beef, ricotta, water, salt, pepper and the 1/4 cup of chopped basil and mix well. - Shape into 1 1/4-inch meatballs and transfer to a rimmed baking sheet. - In a large, deep skillet, heat the olive oil. - Cook the meatballs over moderately high heat, turning, until just cooked through, 7 minutes. - Transfer to a plate. - Add the marinara sauce to the skillet and cook over moderate heat until hot, 5 minutes. - Add the meatballs and simmer until hot, 3 minutes. - Spoon the meatballs and sauce into shallow bowls, garnish with basil and serve with shaved cheese.
Mexican Beef and Cheese Dip - Ro-tel Dip Ingredients: - 1 10 oz (280 grm). can Ro-Tel tomatoes, your choice of variety - 1 lb (.5 kg). pasteurized process cheese (i.e. Velveeta) - 8 oz (224 grm). sausage, optional - 1 lb (.5 kg). ground beef - tortilla chips Directions: - Cut cheese into cubes and add Ro-Tel tomatoes (do not drain) into a covered dish and cook for 8-10 min. - Stir well. - Cook beef and sausage (if using) and drain off grease. - Add to melted cheese mixture.
Pumpkin soup Ingredients: - 1 1/2 kg pumpkin (any kind) - 1/2 kg potato - 2 onions, diced - 2 clove garlic - 1/2 tsp ground cumin - 1/2 tsp ground nutmeg - 1 tsp curry powder - 1/2 tsp ground cinnamon - 1 1/2 liter chicken stock - 1/2 cup thickened cream - 1 sour cream to serve - 1 vegetable oil - 1 salt and ground pepper Directions: - Peel and chop potato, onion and pumpkin. - Heat a bit of oil in large pot, add onion and cook till soft. - Then add garlic and cook for a minute. - Add potatoes and pumpkin to pot and immediately cover with chicken stock. - Stir briefly then add spices. - Cover with lid and cook on medium heat untill really soft. - Once cooked, take off heat and use stick blender to mix until smooth thick consistency. - Add cream and blend again. - Add more cream if you feel its needed. - Add some salt and ground pepper to taste - Serve with sour cream and some buttered tiger bread - Enjoy
Bobbie's Parmesan Chicken Ingredients: - 14 cup breadcrumbs - 4 tablespoons parmesan cheese (grated) or 4 tablespoons asiago cheese (grated) - 14 teaspoon oregano - 1 dash garlic powder - 1 dash paprika - salt and pepper - 1 (10 1/2 ounce) can cream of mushroom soup - 12 cup milk - 2 lbs skinless chicken pieces Directions: - Combine dry ingredients (breadcrumbs, parmesan, oregano, garlic powder, salt and pepper). - Roll chicken in dry ingredients and place in casserole. - Bake 20 minutes at 400 degrees. - Turn and bake an additional 20 minutes. - Pour soup mixture (soup and 1/2 cup milk) over chicken, sprinkle with extra parmesan cheese and paprika. - Bake 20 minutes longer.
Zesty Clam Dip Ingredients: - 15 ounces New England clam chowder - 8 ounces cream cheese, softened - 2 tablespoons minced onions - 2 tablespoons prepared horseradish - 2 tablespoons Worcestershire sauce Directions: - Combine all ingredients in a food processor, process until smooth. - Serve with raw vegetables or chips.
Tomato and Bacon Salad in Bibb Lettuce Cups Ingredients: - 4 vine-ripened tomatoes, seeded and chopped fine (about 2 cups) - 6 slices bacon, cooked until crisp and crumbled - 1/4 cup finely chopped sweet onion, or to taste - 2 tablespoons olive oil (preferably extra-virgin) - 2 teaspoons balsamic vinegar, or to taste - 24 outer Bibb lettuce leaves (about 4 heads), washed and patted dry about 1/4 cup finely shredded fresh basil leaves plus basil sprigs for garnish Directions: - In a bowl toss together tomatoes, bacon , onion, oil, vinegar, and salt and pepper to taste. - Spoon mixture into lettuce leaves and sprinkle with shredded basil. - Serve lettuce cups on a platter garnished with basil sprigs.
Ahmad Rashad's Banana Pancakes Recipe Ingredients: - 3 x Large eggs, large - 1 c. Flour, all-purpose, sifted - 3 tsp Baking pwdr - 1/2 c. Lowfat milk, low-fat - 2 Tbsp. Vegetable oil - 2 x Bananas, large, ripe, mashed - 1 x Banana, sliced - Honey, warmed - Maple syrup, warmed - 1/4 c. Pecans, minced Directions: - According to NBC sportscaster Ahmad Rashad, men and women behave very differently in the kitchen. - "When men cook, it usually looks like a disaster area," says the former Minnesota Viking. - "And there's no rhyme or possibly reason to what they make. - My father sometimes cooked chicken for breakfast. - and when he cooked, everything came out six times bigger than when Mom cooked." - Rashad's father prepared banana pancakes for him when he was a little boy, back in Tacoma, Washington. - Washad, in turn, makes them for his 5-year-old daughter, Condola Phylea. - On Super Bowl Sunday, he promises, she'll be starting off her day with a short stack. - 1. - In a mixing bowl, using a hand or possibly electric mixer, beat Large eggs for 2 min till frothy. - Add in flour, baking pwdr, lowfat milk and oil. - Stir in bananas. - 2. - On a warm griddle, pour 1/4 c. batter for each pancake. - Cook till edges become dry, about 2 minues per side. - Top with banana slices. - Drizzle with honey or possibly maple syrup and sprinkle with pecans.
Almond Buttercream Frosting Recipe Ingredients: - 3/4 c. Butter - 3/4 c. Confectioner's sugar - 1/2 tsp Almond extract - 3 Tbsp. Lowfat milk Directions: - In bowl with electric beaters, cream butter till light & smooth. - Add in sugar, 1/2 c. at a time, beating till mix is very creamy & smooth. - Beat in extract & 2 Tbls. - lowfat milk. - If too thick, add in additional lowfat milk.
Tuna Au Gratin Ingredients: - 1 can tuna - 1/2 cup cottage cheese - 5 slices bread cubed - 2 tablespoons butter - 3 tablespoons flour, all-purpose - 1 teaspoon paprika - 1 1/2 cups milk - 1/2 cup cheddar cheese - 2 tablespoons butter melted Directions: - Preheat oven to 350F (180C). - Combine tuna cottage cheese and half the bread crumbs. - Spread tuna mixture in bottom of casserole. - In saucepan, combine butter, flour and paprika to a smooth paste. - Gradually heat and add milk, stirring until thick. - Add cheese, stir until melted. - Pour sauce over tuna. - Top with remaining bread crumbs. - Pour melted butter over bread crumbs. - Bake 25 to 30 minutes.
Quiche De Brian Ingredients: - 2 deep dish pie shells (like Pet Ritz) - 1 12 cups ham (or another meat of choice) - 1 bunch chives, chopped - 12 teaspoon salt and pepper - 3 cups cheese (Shredded) - 2 cups heavy whipping cream - 6 eggs Directions: - Preheat oven to 400 degrees. - Thaw and pierce Deep Dish Pie Crusts with a fork. - Sprinkle some salt and pepper on the pie crusts. - Bake at 400 degrees for approximately 9 minutes. - Add the meat to cover the bottom of the pie crusts. - Top with chives. - Fill the remainder of the pie with shredded cheese of your choice (I prefer mixed shredded cheese) takes approximately one bag for each unless you buy a big bag from Costco or Sams you will have plenty left over. - Mix heavy whipping cream with eggs and slowly pour the mixture into the pie shells. - The pies should be really full and therefore I recommend placing them on a cookie sheet to prevent any overflowing. - Bake the pies in the oven for approximately 40 to 45 minutes at 400 degrees. - Upon testing at center, the tester should come out clean. - Let the pie set/cool for at least 15 minutes before serving. - NOTE: Can be made a day ahead of time and warmed them when needed. - They are just as good - if not better the second day.
Cinnamon Sticky Rolls Ingredients: - 14 cup butter - 14 cup corn syrup - 13 cup brown sugar - 34 cup chopped pecans - 1 (8 ounce) packagejiffy yellow cake mix - 2 (8 ounce) packagesjiffy pizza crust mix - 1 cup warm water - 13 cup soft butter - 12 teaspoon cinnamon - 13 cup sugar - 13 cup corn syrup Directions: - Preheat oven to 375 degrees. - In a 9 inch square pan melt butter and add corn syrup, brown sugar and pecans. - Mix well and set aside. - Combine cake mix and pizza mixes. - Add warm water mixing well. - Cover with towel and let rise 10 minutes. - Roll on a floured surface into a 14x6 inch rectangle and spread with butter. - Sprinkle on cinnamon and sugar and drizzle with corn syrup. - Roll up like a jelly roll and cut into 12 slices. - Arrange over topping in pan. - Bake 20-25 minutes. - Remove from oven and invert onto plate. - Serve.
Kangaroo Pasta Ingredients: - 12 red capsicum - 4 slices bacon - 4 slices pineapple - 400 g fettuccine - 200 ml capsicum salsa - 60 g tomato paste - 100 ml pineapple juice Directions: - Cook the fettuccine until it is soft. - Cut up the bacon, capsicum and pineapple. - Start cooking the bacon in some oil in a frying pan on medium heat. - Drain water off of the pasta. - Add the capsicum to the bacon in the frying pan. - After a couple of minutes add the pasta. - Leave the frying pan on medium heat. - Cook for a minute and then add the capsicum salsa and the tomato paste. - Stir the sauces through so that all of the pasta has a coating of sauce. - After a couple minutes start adding the pineapple juice a bit at a time. - Do not add it all at once. - Now add the pineapple. - Keep adding a bit more pineapple juice every few minutes. - How much you add is up to you. - The more you add the sweeter it gets. - Keep stirring the pasta. - After 10 minutes everything should be ready. - Eat and enjoy!
Peanut Blossom Cookies Ingredients: - 1 (18 ounce) box Pillsbury Plus yellow cake mix - 1 cup peanut butter - 13 cup water - 1 egg - 60 Hershey chocolate kisses, milk chocolate, unwrapped Directions: - Preheat oven to 350 degrees. - In large bowl, combine cake mix, peanut butter, water and egg- stir by hand until dough forms. - Shape dough into 1 inch balls and place 2 inches apart on cookie sheet. - Bake 9-11 minutes until golden brown. - Immediately top each cookie with a chocolate kiss, pressing down firmly so cookie cracks around the edge. - Cool on wire rack.
Marinated Chicken Ingredients: - 12 orange, rind of, finely grated - 12 lemon, juice of - 1 tablespoon clear honey - 1 tablespoon balsamic vinegar - 4 tablespoons tomato puree - 1 teaspoon dried oregano - salt and black pepper - 8 chicken breasts, skinned Directions: - Mix together the rind and juice of the orange and lemon, the honey, balsamic vinegar, tomato puree, oregano and seasoning in a shallow ovenproof dish. - Score flesh of the chicken breasts using a sharp knife. - Add chicken pieces to marinade and coat all over. - Cover dish with cling film and marinate for at least 30 minutes. - Meanwhile preheat oven to 200C/400F/Gas 6. - Cook chicken for 30 minutes or until the juices run clear when the thickest part is pierced with the tip of a knife. - Transfer to a serving plate.
Barbecued Short Ribs For Smoker Recipe Ingredients: - 1 pc 3-4 lb beef short ribs, bone less or possibly thin sliced* - 1 1/2 cups. Barbecue sauce of your choic e - 1/3 cup. Seafood cocktail sauce - 3 Tbsp. Wine vinegar Directions: - Directions: Place ribs in a baking dish, bowl or possibly heavy duty plastic bag. - Combine other ingredients and pour over ribs. - Toss ribs so all are proportionately coated. - Chill for at least 8 hrs or possibly overnight. - Remove ribs from the sauce and place on smoker grid. - Baste with sauce before cooking and once during cooking. - * This sauce can be used on bone-in ribs, just increase cooking time. - CHARCOAL: Use 5-7 lbs. - charcoal, 3 qts warm water, 2 wood sticks and smoke 1 1/2 to 2 1/2 hrs. - ELECTRIC: Use 2 1/2 qts warm water, 2 wood sticks and smoke 1 1/2 to 2 1/2 hrs. - GAS: Use 3 qts warm water, 2 wood sticks and smoke 1 1/2 to 2 1/2 hrs. - (WILLIAM CRAFT) On 06-22-95; 0609
Barbara's Applesauce Meat Loaf Ingredients: - 2 pounds ground turkey - 1 each eggs slightly beaten - 1/2 cup oats, quick cooking (not instant) - 13 cup applesauce unsweetened - 1/2 cup onions finely chopped - 13 cup corn optional - 1/4 cup sweet red bell peppers minced - 1/4 cup parsley leaves minced flat-leaf - 1 tablespoon worcestershire sauce - 2 teaspoons salt or to taste - 1 x black pepper freshly ground, to taste - 1/4 cup ketchup - 1 teaspoon prepared mustard Directions: - In a large bowl combine the turkey, egg, oatmeal, applesauce, onion, corn, red pepper, parsley, 2 teaspoons Worcestershire sauce, salt and pepper and mix just until the ingredients are blended. - Using a 10-inch non-metal pie plate, form the meat into a circle about 8 inches in diameter and 2 inches high. - Combine the ketchup, mustard and 1 teaspoon Worcestershire sauce in a small bowl. - Spread it over the top of the meat loaf. - Cover the top with wax paper, place the dish in the oven and cook the meat loaf on 100 % power (high) for 10 minutes, rotating the pan after 5 minutes. - Remove the dish, carefully take off the waxed paper, and let the meat loaf stand for 10 minutes before slicing.
Pan-Roasted Asparagus in Asparagus Sauce Ingredients: - 2 pounds asparagus, trimmed and trimmings reserved - 1 tablespoon canola oil - Kosher salt - 4 tablespoons unsalted butter - 1 tablespoon pure maple syrup - 1 teaspoon sherry vinegar - Chopped smoked almonds, for garnish Directions: - Peel 1 1/2 pounds of the asparagus; reserve the peelings. - In a blender, combine the trimmings and peelings with the remaining 1/2 pound of unpeeled asparagus and 1/2 cup of water and puree until smooth. - Strain the asparagus juice through a sieve into a medium bowl. - In a large skillet, heat the oil. - Add the peeled asparagus and season with salt. - Cook over moderate heat until lightly golden on the bottom, about 2 minutes. - Turn the asparagus and add the butter and asparagus juice. - Cover and cook over moderate heat until the asparagus are just tender, 2 to 3 minutes. - Using tongs, transfer to a serving platter. - Whisk the maple syrup and sherry vinegar into the juice in the skillet and season with salt. - Spoon the sauce over the asparagus, top with almonds and serve.
WW Pulled Chicken & Apple Sandwiches Ingredients: - 2 large fuji apples, peeled, sliced - 1 large Spanish onions or 1 large yellow onion, thinly sliced - 2 lbs skinless boneless, chicken breasts - 14 cup apple cider - 2 teaspoons grainy mustard - 2 teaspoons kosher salt (to taste) - 12 teaspoon black pepper (to taste) - 12 teaspoon poultry seasoning - 34 cup shredded red cabbage - 34 cup shredded carrot - 3 teaspoons cider vinegar, divided - 1 teaspoon chopped fresh rosemary - 12 reduced-calorie hamburger buns, toasted Directions: - Place apples and onion in 4-quart or larger slow cooker; top with chicken. - In a small bowl, whisk together cider, mustard, salt, pepper and poultry seasoning; pour over chicken. - Cover and cook on low until chicken is cooked through, 5 - 6 hours. - Meanwhile, when chicken is almost done cooking, in a medium bowl, toss together cabbage, carrot and 2 tsp vinegar; season to taste and set aside. - Using two forks, shred chicken in slow cooker; stir in remaining 1 tsp vinegar and the rosemary. - Season if necessary; spoon 1/2 cup chicken mixture onto each roll bottom. - Top each with 2 Tbsp slaw; cover with bun tops.
Barbecue Biscuits Ingredients: - 1 lb ground beef - 1 cup ketchup - 14 cup water - 2 tablespoons brown sugar - 2 teaspoons Worcestershire sauce - 2 teaspoons prepared mustard - 12 teaspoon garlic powder - 12 teaspoon onion powder - 12 teaspoon salt - 1 (12 ounce) canrefrigerated biscuit dough - 14 cup grated cheddar cheese, for topping Directions: - Pre-heat oven to 375 degrees. - In a large skillet, cook ground beef until no longer pink. - Drain fat. - In a small bowl, mix together ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt. - Pour onto ground beef and stir to combine. - Simmer over low heat for ten minutes. - While meat is simmering, roll each biscuit into a bowl, flatten and stretch the dough to fit in the muffin tin. - Spoon the meat into the biscuit cups and bake for about 10 minutes or until the dough is starting to brown. - Remove from oven and sprinkle with cheese immediately.
Easy Macaroni and Cheese Ingredients: - 1 1/2 teaspoons unsalted butter - 7 teaspoons all purpose flour - 1 1/3 cups skim milk, heated - 8 ounces low fat cheddar cheese (2 cups), coarsely grated - 1 box (7 to 8 ounces) dried macaroni - Salt and pepper to taste Directions: - In a saucepan, melt butter over low heat. - Whisk in the flour and cook the mixture, stirring for 3 minutes. - Add the milk in a stream, whisking. - Bring the mixture to a boil and simmer for 3 minutes. - Stir in the cheese and cook until cheese is melted. - Cook the macaroni according to package instructions and drain well. - Combine with cheese mixture and salt and pepper to taste. - Nutritional Value Per Serving: 294 calories, 31% from fat, 10 grams of fat, 314 milligrams of sodium
Rum Old Fashioned Ingredients: - 1 piece fresh pineapple (1-inch thick) - 1 maraschino cherry - 1 teaspoon dark brown sugar - 1 dash Angostura bitters - ice cube - 1 12 ounces light rum - 14 cup club soda Directions: - Place frist 4 ingredients in an old fashioned glass. - Muddle with a pestle or the back of a wooden spoon into a chunky pulp. - Fill glass with icecubes; add rum and club soda. - Stir until well combined.
Chicken With Garlic Sauce Ingredients: - 2 heads garlic, peeled - 1 bunch cilantro - 14 teaspoon black pepper - 1 tablespoon white soy sauce - 2 teaspoons of the garlic paste (see recipe directions) - 12 cup chicken stock - 1 chicken breast, cut into strips - 1 tablespoon vegetable oil Directions: - In a blender, blend together the garlic , cilantro and black pepper to form a paste. - (I find it easier to add some oil to this while blending). - Put the oil in a wok and add the chicken strips and stir fry until opaque. - Add the 2 tsps of the prepared garlic paste, the chicken stock and soy sauce and stir fry for 4 minutes. - Serve with jasmine rice and garnish with cilantro.
Chayote Coleslaw Ingredients: - 1/2 cup KRAFT Real Mayo Mayonnaise - 1/4 cup HEINZ Apple Cider Vinegar - 1/2 tsp. finely chopped Scotch bonnet chiles - 1/2 tsp. black pepper - 4 cups shredded peeled chayotes, squeezed dry - 3 carrots, shredded - 1/2 cup each chopped green peppers and onions King Sooper's 1 lb For $0.99 thru 02/09 Directions: - Mix first 4 ingredients in large bowl until blended. - Add remaining ingredients; mix well. - Refrigerate several hours or until chilled.
Blackened chicken Ingredients: - 4 chicken breast boneless and skinless - 2 tbsp ground black pepper - 2 tbsp granulated garlic powder - 2 tsp salt Directions: - Take a heavy pan I use a cast iron skillet get it screaming hot , it will smoke like crazy - Butterfly the breast season one side - Put seasoned side down in pan wait 3 minutes season the side thats up - After 3 minutes if it comes up easy turn them over - Repeat till done hope you enjoy
Beef Sate with Spicy Szechuan Sauce Ingredients: - 24 (6-inch) bamboo or wooden skewers - 3/4 -pound New York strip steak or fillet - 1/2 cup soy sauce - 1 tablespoon honey - 1 teaspoon red chili flakes - 1/2 teaspoon ground cumin - 1/2 teaspoon turmeric - 6 tablespoons (3 ounces) unsalted butter - 2 garlic cloves, blanched and chopped finely (about 1 tablespoon) - 1 green onion, chopped finely - 4 tablespoons hoisin sauce - 1/4 cup soy sauce - 1 teaspoon red chili flakes Directions: - Soak the bamboo or wooden skewers in cold water and refrigerate for 1 hour. - Cut the steak into 24 (3 by 1-inch) strips, each weighing about 1/2-ounce. - Stick a skewer into each strip lengthwise and arrange on a large platter or baking pan. - Refrigerate until needed. - Prepare the marinade: In a small bowl, combine all the marinade ingredients and pour over the meat, turning to coat all sides. - Let marinate at room temperature for about 15 minutes. - Preheat the grill or broiler while the steak is marinating. - Prepare the sauce: In a small skillet, melt 2 tablespoons butter. - Add the garlic and green onion and saute over medium-high heat until soft, about 2 minutes. - Pour in the hoisin sauce, soy sauce and chili pepper flakes and cook 1 or 2 minutes longer. - Strain into a clean pan and whisk in the remaining 4 tablespoons butter. - Keep warm. - Arrange the steak skewers on the grill or under the broiler,* being careful that the bare ends of the skewers are not directly over (or under) the flame. - Grill until medium rare, about 30 to 40 seconds each side. - Pour the sauce into a small bowl and set in the center of a large serving platter. - Arrange the skewers around the bowl and serve immediately. - *Bring your broiler tray directly under the flame for best results.
Ceviche Ingredients: - About 1 (2-ounce) fresh piece octopus, diced into small pieces - About 1 (2-ounce) fresh piece sole, diced into small pieces - 1/2 onion, diced - 1 Peruvian aji pepper, julienned - Dash sea salt - Dash freshly ground black pepper - 1 cup Peruvian lime juice Directions: - Place the fish pieces into a medium bowl. - Add the onions and peppers and toss with the sea salt and pepper. - Pour in the lime juice, give it a quick stir and consider yourself a Porteno!
Mango Coconut Whiz Ingredients: - 12 cup water (125ml) - 1 cup pureed mango (250 ml) - 1 23 cups coconut cream (410ml) - 2 teaspoons sugar (or to taste) - 2 tablespoons lime juice - 12 ice cubes - 2 tablespoons of roasted and flaked coconut (optional) Directions: - Refrigerate glasses 1 hour before preparing. - Blend or process the water, mango(can use 1 cup mango chunks and puree them yourself), coconut cream, sugar, lime juice and ice cubes until smooth. - Pour into glasses and garnish with roasted coconut flakes if desired. - Serve chilled. - Enjoy!
Herbed Quick Cheese Rolls Recipe Ingredients: - 1 pkg. crescent rolls - 8 cubes Velveeta cheese - 2 tbsp. mixed herbs - 2 tbsp. melted butter Directions: - Unfold rolls into 8 triangles. - On each triangle, place 1 cube of cheese. - Roll up from large end to small end. - Place seamed side down onto greased cookie sheet. - Brush with melted butter and sprinkle with herbs. - Bake at 350 degrees till puffed and golden brown.
Cindy's Salad Ingredients: - 3 cups water - 1 (3 ounce) package orange gelatin - 1 (3 1/2 ounce) package vanilla instant pudding mix - 1 (3 ounce) packagecook and serve tapioca pudding (not instant, I can only ever find Jell-o brand) - 1 (15 ounce) candrained mandarin oranges - 1 (8 ounce) candrained crushed pineapple - 1 (8 ounce) carton whipped topping, thawed Directions: - In saucepan, bring water to boil. - Whisk in gelatin and pudding mixes; return to boil, stirring constantly. - Boil for 1 minute. - Remove from heat and let cool completely. - Fold in oranges, pineapple and whipped topping. - Transfer to serving bowl. - Cover and let refrigerate for 2 hours to firm up.
Chocolate Zucchini Nut Bread Ingredients: - 1 cup salad oil - 3 eggs - 2 cups sugar - 2 ounces unsweetened baking chocolate, melted and cooled - 2 cups zucchini, grated (no need to peel) - 1 teaspoon salt - 3 cups flour (may use 1/2 whole wheat) - 12 teaspoon baking powder - 1 teaspoon cinnamon - 1 teaspoon baking soda - 1 teaspoon vanilla - 1 cup chocolate chips - 1 cup nuts, chopped Directions: - In a large mixing bowl, beat together oil, eggs, vanilla, and sugar until light; about two minutes. - Mix in melted chocolate. - Stir in the grated zucchini. - Mix flour(s) with salt, cinnamon, baking powder and baking soda. - At low speed, add to the zucchini mixture, just until ingredients are well incorporated. - Stir in nuts and chips. - Pour into 2 well-greased 9" x 5" pans. - Bake at 350F for 45-55 minutes or until tester inserted into center comes out clean.
Black Bean and Avocado Rice Salad Ingredients: - 1 teaspoon minced lime zest - 3 tablespoons fresh lime juice - 1 tablespoon cider vinegar - 2 tablespoons fresh orange juice - 1/2 teaspoon minced garlic - 1 teaspoon light brown sugar - 1/2 teaspoon chili powder - 1/2 teaspoon salt - 1/8 teaspoon cayenne pepper - 1/3 cup extra virgin olive oil - 2 ripe Hass avocados - 1 tablespoon fresh lemon juice - 3 cups cold cooked long-grain white or brown rice - 1 1/2 cups cooked or canned black beans, rinsed and drained if canned - 1 small red onion, chopped - One 4-ounce can diced mild green chiles, drained - Torn romaine lettuce leaves, for serving - 12 cherry tomatoes, halved, for garnish Directions: - In a small bowl, whisk together the lime zest, lime juice, vinegar, orange juice, garlic, brown sugar, chili powder, salt, and cayenne. - Whisk in the oil in a slow, steady stream until emulsified and smooth. - Set aside. - Peel and pit the avocados, cut into 1/2-inch dice, and toss with the lemon juice. - In a large bowl, combine the rice, beans, onion, chiles, and avocados. - Add the dressing and toss gently to combine. - Line plates or shallow bowls with lettuce leaves and top with the salad. - Garnish with the cherry tomatoes and serve.
Chocolate Chip Pumpkin Cupcakes Ingredients: - 14 cup unsweetened applesauce - 34 cup white sugar - 2 eggs - 34 cup canned pumpkin - 14 cup water - 1 12 cups flour - 34 teaspoon baking powder - 12 teaspoon baking soda - 14 teaspoon ground cloves - 12 teaspoon ground cinnamon - 14 teaspoon salt - 14 teaspoon ground nutmeg - 12 cup semi-sweet chocolate chips Directions: - Preheat oven to 400 degrees F. Line cupcake pan. - Mix together sugar, applesauce, and eggs. - Add pumpkin and water. - In a separate bowl mix flour, baking soda, baking powder, ground cloves, ground cinnamon, salt, and nutmeg. - Fill each cup 2/3 full. - Bake for 20-25 minutes.
Potato Caesar Salad Ingredients: - 3 cups new potatoes, cooked and chopped - 12 cup caesar salad dressing - 2 tablespoons parmesan cheese, and some for topping - 2 green onions, chopped - 4 hard-boiled eggs, sliced - 4 slices bacon, cooked Directions: - Toss potatoes with dressing and a few handfuls Parmesan cheese. - Top with green onions, eggs, bacon and a bit of parmesan.
Easy Lemon Sauce For Veggies Recipe Ingredients: - 1/2 c. lowfat sour cream - 1/2 c. mayonnaise - 1 teaspoon prepared mustard - 2 tbsp. lemon juice Directions: - Mix all ingredients and heat over very low heat. - Yield: about 1 c. sauce.
Oat 'n' Toffee Grahams Ingredients: - 12 whole wheat honey graham crackers - 1 12 cups rolled oats - 34 cup sugar - 34 cup brown sugar, packed - 3 tablespoons flour - 23 cup butter, melted - 1 egg, lightly beaten - 1 teaspoon vanilla - 1 (12 ounce) package semisweet chocolate pieces - 12 cup whole smoked almonds, coarsely chopped Directions: - Preheat oven to 350 degrees. - Line a 15x10x1 inch baking pan with foil, extending foil beyond edges of pan. - Arrange whole graham crackers in a single layer in pan. - In a large bowl, combine oats, sugars, and flour. - Stir in melted butter, egg and vanilla until well combined. - Spoon over graham crackers and spread evenly to edges of pan to cover graham crackers. - Bake for 20 to 30 minutes or until oat mixture bubbles and is lightly browned on top. - Remove from oven and sprinkle with almonds and chocolate pieces. - Cool in pan on a wire rack. - Use foil to lift from pan. - Remove foil. - Cut or break into bars.
Grandma Cuca's Chicken Pozole Recipe kanosis Ingredients: - whole chicken cut in pieces seasoned with salt - large pot with cold water - large can of hominy (the big can) - 1 8oz can of Red Chile Sauce - 1 T whole margoram - 4 whole cloves of Christopher Ranch California grown garlic is best - Garnish: lemon wedges, tostadas tortillas, shredded cabbage and Tapatillo Hot Sauce - Salt to taste Directions: - Get the cut up chicken boiling in pot. - While chicken is boiling prepare the sauce: In a blender add the Red Chile Sauce, garlic and crushed marjoram. - I like to crush it in the palm of my hand over the blender. - When the chicken is nice and tender , add the sauce and hominy. - Let it come to a full boil. - Serve hot - Garnish first with lemon, then add the cabbage and Tapatillo sauce. - The tostadas are served on the side. - I crush mine in my soup. - Enjoy!
White Chili With Cannellini Beans and Turkey Ingredients: - 2 lbs ground turkey - 4 (15 ounce) cans cannellini beans - 1 (15 ounce) jar alfredo sauce - 4 -5 cups chicken broth - 1 (8 -12 ounce) can tomatoes and green chilies (hot) - 1 (7 ounce) can green chilies - 1 yellow bell pepper - 1 onion (med) - minced garlic (3 tablespoons) - cilantro (1 tablespoon) - white pepper (2 teaspoons) - cayenne pepper (2 teaspoons) - oregano (1 tablespoon) - cumin (1 tablespoon) - poultry seasoning (2 teaspoons) - 2 12 cups shredded monterey jack cheese Directions: - In a large pot, combine the onion, yellow pepper, garlic and ground turkey and saute until turkey is well browned. - Add the chile peppers, chicken and poultry seasoning, cumin, oregano, cilantro, cayenne pepper to taste, and white pepper to taste and continue to saute. - Add the chicken broth and 3 cans of beans to the pot. - Take the fourth can of beans and puree them in a blender or food processor. - Add this to the pot along with the alfredo sauce and cheese. - Stir and continue to simmer allowing the cheese to melt thru.
Marinated Lamb and Vegetable Antipasto Salad Ingredients: - 1 eggplant, thinly sliced Safeway 1 ea For $1.28 thru 02/09 - 1/2 red capsicum, quartered - 1/2 yellow capsicum, quartered - 2 roma tomatoes, quartered Safeway 1 lb For $1.29 thru 02/09 - 1/4 cup black olives - 1/4 cup basil leaves - 50g feta, cubed - 300ml KRAFT Balsamic Italian Dressing - 300g lamb fillets - 50g salad greens Directions: - Chargrill or BBQ eggplant, capsicums and tomatoes until charred and tender. - Layer into a large jar with olives, basil and feta. - Drizzle with 1 cup dressing until covered. - Marinate for at least one hour, preferably overnight. - In a separate bowl, marinate lamb in remaining dressing - Chargrill or BBQ lamb until just cooked. - Arrange lettuce leaves on a plate and top with lamb and marinated vegetables with dressing reserved from vegetables.
Vegetable Salads Recipe Ingredients: - 2 pkg. (9 ounce.) frzn whole green beans - 1 lg. cucumber, pared and thinly sliced - 1 med. green pepper, cut in 1 inch long strips - 1 c. radishes - 1/2 c. green onions, sliced - 1 head Boston lettuce, washed and crisped Directions: - Line shallow bowl with lettuce leaves. - Mound green beans in center, arrange remaining vegetables decoratively around edge. - At the table, shake chilled dressing well (below) and pour over salad and toss.
Penne Salad with Dressing (Veg) Ingredients: - 150 grams Penne - 1 medium Cucumber - 1 large Tomato - 4 Spring Onions - 1 medium Capsicum - 50 grams Mushrooms (opt) - 50 grams Mozarella Cheese - 50 grams Cheddar Cheese - 2 tsp Grated Parmesan Cheese - 1/4 bunch Lettuce - 3 tbsp Olive Oil - 1 tbsp Lemon Juice - 2 tbsp Water - 1/2 tsp Salt - 1 tsp Black Pepper Powder - 1/4 tsp Tobasco Sauce (opt) - 1 tbsp Olive Oil - 2 tbsp Butter - 1 tsp Chilli Flakes Directions: - Dressing: Mix olive oil, lemon juice, water, parmesan cheese, salt and pepper in a small bottle and shake vigorously till an emulsion is formed. - Add a dash of tobasco sauce if you wish. - Let it remain in the bottle. - Keep in refrigerated for about an hour. - Do not freeze it. - Cook the penne until just soft. - Make sure to retain their firmness. - Keep aside. - Refer my attached recipe on how to cook penne. - For the salad: Cut all vegetables into long juliennes preferably equal sized. - Make sure to de-seed the cucumber. - In case you wish to add mushrooms, cut them into slices or quarters as per choice. - Cut the cheese into 5mm blocks. - Make the spring onions into threads. - Tear the lettuce into shreds and cut the tomatoes into juliennes and keep aside. - In a pan add some olive oil and butter. - Add chilli flakes once it is hot. - Toss the vegetables into the pan and stir. - Ensure to keep flame in high. - We want the veggies to retain the crunch. - After 3 minutes add the tomatoes and cheese. - Keep on flame for a minute and remove. - Take a glass bowl and transfer the veggies into it. - Add salt pepper and the cooked penne and mix with hand gently - Now take the dressing from the fridge and shake well once again. - Pour it over the salad and mix again. - Serve immediately.
Chicken and Rice Casserole Ingredients: - 1 box wild rice (cooked according to directions) - 12 lb sausage, browned - 1 can cream of mushroom soup - 4 chicken breasts, cooked and chopped - 12 small onion - 12 green pepper - 1 (4 ounce) can mushrooms Directions: - Dice and saute onions and peppers. - Mix all ingredients and place in 9x13 pan. - Bake 350 for 30 minutes.
All American Club Wraps Recipe Ingredients: - 8 slc Bacon - 4 x (8 or possibly 9 inch) garden vegetable flour tortillas - 1/2 c. Purchased bacon dip - 8 x Lettuce leaves - 1/2 lb Thinly sliced deli cooked turkey breast - 1 lrg Tomato, seeded, minced Directions: - Cook bacon till crisp. - Drain on paper towel; crumble and set aside. - Spread each tortilla proportionately with dip to within 1/2 inch of edges. - Layer lettuce, bacon, turkey and tomato onto each tortilla; roll up. - Yield: 4 wraps.
The Most Amazing Mince Pies Ever from Auntie Marion Ingredients: - 8 oz SF Flour - 2 tsp Icing Sugar - 2 pinch Sea Salt - 2 oz Butter - 2 oz Lard/Trex - 3 tbsp Ice cold water - 2 can Mincemeat - 2 tbsp Brandy - 1 Egg yolk beaten with two tsp of water - 1 Egg yolk - 2 tbsp Castor sugar Directions: - Rub the flour, sugar, salt & both fats together in a large bowl. - You can use a food processor if you prefer. - Add the water in dribbles & bring the pastry together with a flat knife. - With your hands, make the pastry into a ball and wrap it in cling film. - Put it in the fridge for half an hour to chill. - Set the oven to gas mark 5/190C/375F. - Divide pastry into three quarters & a quater. - Roll out the bigger piece of pastry & line a 12 hole bun tin (remember to grease & dust with icing sugar). - Roll to the thickness of a coin. - Put the mincemeat into a jar & stir in the brandy. - Mix well, put half a tablespoon into each pie. - Roll out the remaining pastry, to the same thickness. - Mix the egg yolk with 2 teaspoons of water. - Save the egg white. - Brush the egg white round the edges of the pies and put on the pie lids, this will seal the pies. - Brush the tops of the pies with the egg yolks & make a little slit in each one with a knife. - Sprinkle eith Castor sugar & put in the oven. - Bake for 20-25 minutes or until golden brown, take out of the oven & transfer to a wire rack. - Sprinkle with icing sugar & enjoy!! - !
Dark Chocolate Almond Fudge Ingredients: - 4 cups sugar - 1/2 cup Land O Lakes Butter - 1 (12-ounce) can evaporated milk - 16 ounces high-quality dark chocolate, coarsely chopped* - 1 (7-ounce) jar marshmallow creme - 1 cup slivered almonds, toasted, chopped** - 1 teaspoon vanilla Directions: - Line 13x9-inch baking pan with aluminum foil, extending foil over edges. - Lightly butter foil. - Set aside. - Combine sugar, butter and evaporated milk in heavy 4-quart saucepan. - Cook over medium heat, stirring occasionally, 17-20 minutes or until mixture comes to a full boil. - Continue cooking, stirring constantly, 15-17 minutes or until candy thermometer reaches 234F. - Remove from heat. - Gradually stir in chocolate until melted. - Stir in marshmallow creme until well mixed. - Stir in almonds and vanilla. - Spread fudge into prepared pan. - Cool completely. - Cover; refrigerate. - Remove fudge from pan using foil ends. - Cut into 1-inch squares. - Substitute 16 (1-ounce) squares bittersweet chocolate. - *Substitute toffee bits.
Irish Russian Ingredients: - 1 ounce vanilla vodka - 1 ounce coffee liqueur - 1 ounce irish cream - splash peppermint schnapps - splash milk Directions: - Shake with ice and strain into a shot glass.
Honey Dijon Ham Ingredients: - 1 (3 lb) boneless cooked ham - 13 cup honey - 2 tablespoons Dijon mustard - 2 tablespoons brown sugar - 1 tablespoon water Directions: - Grease a rack and place it in a shallow baking pan. - Place the ham on it and bake uncovered at 325F for 50-60 minutes. - After the long baking brush about 3 TBLS of the baste over the ham and bake an additional 10-15 minutes (or until ham is heated through to an internal temperature of 140). - Stir the T of water into the remaining glaze, heat and serve with the ham.
Sausage & Potatoes Ingredients: - 2 Links Smoked Sausage - 5 Or 6 Large Potatoes - 1- 1/2 teaspoon Salt - 1 teaspoon Celery Seed Directions: - For this recipe you can use 2 links of your favorite smoked sausage, Ive used turkey sausage before and it worked just fine. - But my family prefers Burtons Sausage over anything else. - I dont know if you can get this outside of Central Texas. - If not, you must try it, I linked the website to this recipe. - On another note, if you make your own fresh smoked sausage, this may not work well because it may not slice well before it is cooked. - To begin, slice sausage in discs, about 1/4 to 1/2 inch thick, depending on how chunky you like it. - Next peel and dice potatoes about the same size as sausage discs. - Place all ingredients in a large pot and add enough water to just barely cover your ingredients. - Place on high heat and bring to a boil. - Boil for about 10 minutes and reduce heat to medium medium-high. - Stir occasionally. - (Stirring will help break down the potatoes). - Continue cooking for about 30-45 minutes until potatoes are mostly mashed and mixture is starting to get thick. - It will get even thicker as it cools. - Add more salt and pepper to your liking.
VELVEETA Festive Ranch Dip Ingredients: - 1 lb. (16 oz.) VELVEETA, cut into 1/2-inch cubes - 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream - 1 cup KRAFT Classic Ranch Dressing - 2 green onions, sliced - 1/4 cup chopped roasted red peppers Directions: - Combine first 3 ingredients in 1-1/2-qt. - microwaveable bowl. - Microwave on HIGH 6 min. - or until VELVEETA is melted, stirring every 2 min. - Stir in onions and peppers.
Artichoke Dip Ingredients: - 1 (14 ounce) can artichoke hearts - 1 cup sour cream or 1 cup Greek yogurt - 1 cup mayonnaise - 1 cup shredded parmesan cheese - 1 -2 garlic clove, crushed Directions: - drain artichoke hearts very well (or dip will be watery). - cut artichokes into small pieces. - mix all ingredients together in a baking dish. - bake at 350 for about 30 minutes or until top starts to brown slightly.
Yogurt Sorbet Ingredients: - 3 extra-large egg whites* - 2/3 cup sugar - 3 cups plain non-fat yogurt Directions: - With a hand-held mixer, beat the egg whites in a medium bowl, until frothy. - While still beating, slowly add the sugar and beat on high speed until the egg whites are stiff and shiny, about 4 minutes. - (This can also be done in the bowl of an electric mixer fitted with the whisk attachment). - In another bowl, whisk the yogurt until smooth. - Fold in the egg whites. - Transfer the mixture to an ice cream freezer and freeze according to the manufacturer's instructions. - Freeze in a quart container until ready to serve.
Shrimp With Sun-Dried Tomato Sauce Ingredients: - 1 pound medium to large shrimp - 1 cup chicken stock, preferably homemade - 2 tablespoons pumate (sun-dried tomato puree) - 1 large tomato, peeled, seeded and chopped (or canned, with 1/4 cup juice) - 1 tablespoon unsalted butter - Coarse salt and freshly ground pepper to taste - 2 tablespoons olive oil - 1 tablespoon chopped fresh tarragon, chervil or parsley Directions: - Peel the shrimp, setting aside the shells. - Place the shrimp in a bowl of cold, well-salted water. - Refrigerate. - Put the shells in a saucepan with the chicken stock and 1 cup of water and simmer for 20 minutes. - Meanwhile, combine the sun-dried tomato puree, tomato and butter in a blender. - Puree until smooth. - Place in a small bowl and refrigerate. - Strain the stock (discarding the shrimp shells) and combine with the tomato sauce in a small saucepan. - Simmer gently until thickened and reduce to 1 cup. - Season to taste with salt and pepper. - Heat the oil in a heavy skillet. - Drain the shrimp and pat them dry with paper towels. - Season to taste with salt and pepper. - Roast over high heat until barely cooked. - Remove from heat and drain on paper towels. - Place a few spoonfuls of sauce in the center of two heated plates. - Arrange the shrimp in a spokelike fashion around the sauce. - Top with tarragon, chervil or parsley and serve.
Mozzarella Beef Burgers Ingredients: - 1 lb. ground beef King Sooper's 1 lb For $3.99 thru 02/09 - 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese - 1/2 cup fresh bread crumbs - 1/4 cup KRAFT Thick & Spicy Barbecue Sauce, divided - 4 hamburger buns Directions: - Preheat grill to medium-high heat. - Mix meat, cheese, bread crumbs and 2 Tbsp. - of the barbecue sauce. - Shape into four patties. - Place patties on grill; cover grill with lid. - Grill 4 to 6 min. - on each side or until burgers are cooked through (160F), brushing with remaining 2 Tbsp. - barbecue sauce during last 2 min. - of grilling time. - Fill buns with burgers and lettuce, if desired.
Zucchini stew with minced meat Ingredients: - 2 onions, chopped - 5 garlic cloves - 1/2 kg minced meat - 4 tsp tomato paste - 5 tomatoes, cubed - 1 kg zucchini - 1 salt, pepper, cinnamon Directions: - Heat 1 tbsp oil in a pot, add onions, fry on medium to low heat. - Then add the garlic and stir for 3 more minutes. - Add the meat, stirring from time to time until cooked. - Then add seasoning. - Add tomatoes and tomato paste with little water. - Then add the zucchini slices. - Stir all together and leave covered on low heat until the zucchini is cooked and tender. - Serve with boiled rice.
Sesame Teriyaki/Honey Glazed Pork Ribs Ingredients: - 2 tablespoons olive oil - 1/4 cup dried garlic and herb rub with Cajun spices - 2 pounds pork spare ribs - 1/2 cup sesame seed teriyaki marinade - 2 tablespoons honey - Hickory wood chips, soaked Directions: - Pat olive oil and dry rub over the ribs making sure all the ribs are covered completely in the rub and let sit overnight, refrigerated, in a non-reactive container. - Combine the sesame teriyaki marinade and honey, mix well and using hands completely cover the ribs with mixture. - Let stand for at least 1 hour. - Light gas grill and set on a low to medium flame, placing soaked hickory wood chips wrapped in foil over the flames. - Slow roast the ribs turning occasionally for about 1 hour. - Remove when done and serve.
Marshmallow Peanut Butter Burrito! Ingredients: - 1 whole grain tortilla, medium - 2 tablespoons marshmallows - 1 teaspoon peanut butter - 1 teaspoon chopped almonds - 1 tablespoon maple syrup - 2 tablespoons canned chick-peas, rinsed and drained Directions: - Spread peanut butter on half the tortilla. - Put the chickpeas ontop. - Put the marshmallows, almonds, and syrup ontop. - Fold in the sides and roll down into a burrito. - Microwave on high for about 25 seconds.
Yukon Gold Potato Salad with Leeks Ingredients: - 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/4 -inch dice - 2 small leeks, white part only, cut into 1/4 -inch dice - 2/3 cup creme fraiche - 1 tablespoon sherry vinegar - 2 tablespoons minced chives - Salt and freshly ground white pepper Directions: - Bring a large saucepan of salted water to a boil. - Add the potatoes and cook until barely tender, about 2 minutes. - Add the leeks and cook until the potatoes are tender, about 2 to 3 minutes longer. - Drain the potatoes and leeks and cool under running water. - Drain again and pat thoroughly dry with paper towels. - In a medium bowl, whisk the creme fraiche with the sherry vinegar and chives and season with salt and white pepper. - Fold in the potatoes and leeks and serve.
My Home-Style Tomato Soup Ingredients: - 12 cup celery - 14 cup chopped onion - 14 cup chopped green pepper - 1 no 2 1/2 can tomatoes - 1 teaspoon salt - 1 dash pepper - 3 pints milk Directions: - Cook celery, onion, and green pepper in 1 cup salted water until tender. - Add tomatoes; cook for 7 minutes. - Season. - Heat milk in doulble boiler; add tomato mixture. - Serve at once.
Polish Cabbage Rolls Recipe Ingredients: - 3 lbs. hamburger - 2 c. raw rice (cooked) - 4 Large eggs - 3 minced onions - 4 teaspoon salt - Pepper, garlic pwdr as desired Directions: - Thoroughly mix and set aside. - To prepare cabbage leaves: Heat 6-8 qts of water in large container to boiling. - Remove core from cabbage with a long sharp pointed knife. - Immerse head in boiling water, upside down, steadying with a long fork in one hand and with wooden spoon or possibly blunt fork or possibly spatula gently loosen leaves from head. - Let them remain in water a minute or possibly so to cook to flexibility. - Remove, let drain and cold on large tray or possibly cookie sheet. - To make rolls: Start at base of leaf placing a spoonful or possibly two of hamburger-rice mix there, then folding in sides of leaf and rolling toward edge. - Place with "seamed" edges down in pans, single-layered for freezing. - This recipe makes 30-50 rolls depending on how big you want them. - To serve: Place as many as desired in casserole, cover with tomato sauce and bake in 350 degree oven 1 1/2 ours. - NOTE: Tomato Cocktail (recipe enclosed) is a good sauce to use because it is already seasoned. - If plain canned tomatoes are used I like to add in a dash of warm barbeque sauce and diced green peppers.
Tostones Recipe Ingredients: - 2 green plantains - Oil for frying (I use a deep fat fryer) - Salt - Garlic Dip see ingredients below: (best if prepared a day ahead to allow flavors to marry, you may want to adjust the amount of garlic to your taste): - 2 tbsp olive oil (extra virgin if you have it) - 1/4 tsp Cumin - pinch of paprika - 1/4 tsp crushed oregano - 4 cloves garlic pressed - Using the garlic dip ingredients above, combine the olive oil, cumin, paprika, oregano and pressed garlic in a non-metallic bowl. Directions: - Heat frying oil to 375 degrees - While the oil is heating up, peel the green plantains by cutting the ends off with a knife and then making slits down the skin to allow easier peeling - Cut the peeled plantains into 3/4 inch slices - Once the oil has reached 375 degrees, fry the slices for 3 minutes. - They should be a light golden color and semi-soft. - Remove the plantain slices with a slotted spoon and drain on paper towels. - When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds. - I use two small plates. - Spray some oil or non stick product on the bottom of the plates to keep the plantains from sticking - Make sure that your oil is back to 375 degrees, then fry the rounds in the hot oil for 3 to 5 minutes. - They will turn crisp and golden brown. - Remove the tostones with a slotted spoon and drain on paper towels. - Salt to taste.
Beef, Black Bean and Corn Nachos Ingredients: - 2 tablespoons olive oil - 1 large onion, chopped - 2 garlic cloves, chopped - 1 12 lbs ground beef - 14 cup chili powder - 2 teaspoons dried oregano - 1 teaspoon sugar - 2 (15 ounce) cans black beans, drained (I usually use one can of black beans and one pinto beans) - 1 (16 ounce) package frozen corn - 1 (15 ounce) can tomato sauce - 12 cup chopped fresh cilantro - 2 tablespoons fresh lemon juice Directions: - Heat oil in large skillet over medium-high heat. - Add onion and garlic; saute until tender, about 8 minutes. - Add beef and saute until brown, breaking up with back of fork, about 5 minutes (drain grease if needed). - Add chili powder, oregano, and sugar; stir 30 seconds. - Add beans, corn and tomato sauce. - Cover; simmer until beef is cooked trhough, stirring occasionally, about 8 minutes. - Mix in cilantro and lemon juice. - Season with salt and pepper.
Sweet Potato Fries Ww 2pts Ingredients: - 12 ounces sweet potatoes - 2 packets splenda sugar - 2 tablespooms brown sugar substitute - 2 tablespoons cinnamon - parkay butter-flavored cooking spray - Pam cooking spray Directions: - Cut sweet potatoes in wedge style strips. - Spray well with spray butter. - Mix sugars,and cinnamon together. - Sprinkle mixture over sweet potatoes. - Bake on greased pan at 350F for 30 minutes.
Sauerkraut Salad Ingredients: - 500 g sauerkraut, drained - 30 g sugar - 400 g fresh pineapple Directions: - Taste the sauerkraut. - If it is too sour, rinse and drain it once more. - In a bowl, lightly mix together all the ingredients. - Garnish and serve individually. - Enjoy!
Irish Coffee Ingredients: - 1/2 cup hot freshly brewed MAXWELL HOUSE Coffee - 2 Tbsp. Irish whiskey - 1 tsp. sugar - 2 Tbsp. thawed COOL WHIP Whipped Topping Directions: - Mix first 3 ingredients in heatproof goblet or stemmed coffee cup. - Top with COOL WHIP just before serving
Cucumber dill shrimp spread Ingredients: - 8 ounces cream cheese, softened - 13 cup mayonnaise - 13 cup tangy dill relish - 1 tablespoon chopped fresh dill weed - 1 cup well-drained shredded cucumber - 1 cup cooked small shrimp - assorted cracker Directions: - Beat first 4 ingredients together until smooth. - Spread evenly on 9" pie plate or a nice platter Cover with cucumber& shrimp. - Garnish with dill weed.
Microwave Sweet Nuts Ingredients: - 3 cups walnuts or 3 cups almonds or 3 cups pecans (or a combination, your choice) - 13 cup sugar - 2 tablespoons water - 2 tablespoons roasted sesame seeds - 14 teaspoon cinnamon Directions: - Combine nuts, water and sugar in a microwave safe dish. - Microwave uncovered 3 minutes on high. - Stir to coat all the nuts. - Let cool slightly (+/-3minutes). - Sprinkle with sesame seeds and cinnamon. - Stir lightly. - Spread on waxed paper and let cool completely.
Salted Maple Ingredients: - Ice - 1 1/2 ounces pisco - 1 ounce fresh lemon juice - 1/2 ounce pure maple syrup - 1/2 ounce simple syrup - Pinch of salt - 2 drops of Angostura bitters, for garnish - 1 drop of Peychauds bitters, for garnish Directions: - Fill a cocktail shaker with ice. - Add the pisco, lemon juice, maple syrup, simple syrup and salt; shake well. - Strain into a chilled wineglass, then dot with the bitters.

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