Ingredients
1 pound ground beef
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can green beans
2 (4 ounce) jars mushrooms, drained
1 (16 ounce) jar processed cheese sauce
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut squares out of aluminum foil. Form beef into small, round flat hamburgers and place one (seasoned to taste) on each square. To each burger add a bit of corn, beans, mushrooms and a spoonfull of cheese sauce. Fold foil over so that there is no leaking during baking.
Bake in the preheated oven for 1 hour.
5.10.2011
A Twist on Pasta Salad recipe.
Ingredients
1 1/4 cups uncooked tri-color spiral pasta
1/4 cup reduced sodium chicken broth or vegetable broth
3 tablespoons red wine vinegar or cider vinegar
1 tablespoon canola oil
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
2 cups broccoli florets
1 cup halved cherry tomatoes
1 large sweet red pepper, julienned
1/4 cup grated Parmesan cheese
Directions
Cook pasta according to package directions; rinse under cold water. Drain. In a large bowl, whisk together the broth, vinegar, oil, garlic, sugar, basil and salt. Add pasta, broccoli, tomatoes, pepper and Parmesan and toss to coat.
1 1/4 cups uncooked tri-color spiral pasta
1/4 cup reduced sodium chicken broth or vegetable broth
3 tablespoons red wine vinegar or cider vinegar
1 tablespoon canola oil
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
2 cups broccoli florets
1 cup halved cherry tomatoes
1 large sweet red pepper, julienned
1/4 cup grated Parmesan cheese
Directions
Cook pasta according to package directions; rinse under cold water. Drain. In a large bowl, whisk together the broth, vinegar, oil, garlic, sugar, basil and salt. Add pasta, broccoli, tomatoes, pepper and Parmesan and toss to coat.
Best Watermelon Slushie recipe.
Ingredients
2 cups watermelon chunks
1/2 cup cantaloupe chunks
1/4 cup orange juice
1 tablespoon honey
4 sprigs mint, for garnish (optional)
Directions
Blend the ice, watermelon, cantaloupe, orange juice, and honey together in a blender until no chunks remain and the mixture is a thick slush. Garnish with the mint if desired.
2 cups watermelon chunks
1/2 cup cantaloupe chunks
1/4 cup orange juice
1 tablespoon honey
4 sprigs mint, for garnish (optional)
Directions
Blend the ice, watermelon, cantaloupe, orange juice, and honey together in a blender until no chunks remain and the mixture is a thick slush. Garnish with the mint if desired.
Beer Braised Irish Stew and Colcannon recipe.
Ingredients
Irish Stew:
1 tablespoon vegetable oil
1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 cup coarsely chopped carrot
1 (12 fluid ounce) can or bottle dark beer
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
3 slices bacon
2 pounds russet potatoes, peeled and cut into chunks
2 cups thinly sliced cabbage
1/4 cup milk, warmed
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced fresh parsley
Directions
Preheat oven to 325 degrees F (165 degrees C).
Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.
Irish Stew:
1 tablespoon vegetable oil
1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 cup coarsely chopped carrot
1 (12 fluid ounce) can or bottle dark beer
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
3 slices bacon
2 pounds russet potatoes, peeled and cut into chunks
2 cups thinly sliced cabbage
1/4 cup milk, warmed
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced fresh parsley
Directions
Preheat oven to 325 degrees F (165 degrees C).
Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.
Banana and Chocolate Bread Pudding recipe.
Ingredients
2 cups milk
1 cup SPLENDA� No Calorie Sweetener, Granulated
1 tablespoon vanilla extract
4 cups cubed French bread
2 bananas, sliced
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large mixing bowl, mix eggs, milk, SPLENDA� Granulated Sweetener, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.
2 cups milk
1 cup SPLENDA� No Calorie Sweetener, Granulated
1 tablespoon vanilla extract
4 cups cubed French bread
2 bananas, sliced
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large mixing bowl, mix eggs, milk, SPLENDA� Granulated Sweetener, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.
Apple Cheesecake recipe.
Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/3 cup butter or margarine, melted
APPLE TOPPING:
1/2 cup sugar
1/2 cup lemon juice
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1 dash ground nutmeg
6 Granny Smith or baking apples - peeled, cored and thinly sliced
1/2 cup chopped pecans
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 1/2 teaspoons vanilla extract
Directions
Combine crust ingredients; press into bottom and 1-1/2-in. up sides of a 9-in. springform pan. Refrigerate. For topping, place sugar, lemon juice, flour, cinnamon and nutmeg in Dutch oven; mix well. Add apples. Bring to a boil; cover and simmer 15 minutes or just until apples are tender. Gently stir as needed. Remove from heat; carefully stir in pecans. Cool to room temperature. Set aside 3 tablespoons of topping; refrigerate the rest until serving time. For filling, combine cream cheese, eggs, sugar and vanilla in a large mixing bowl; mix until well blended. Pour filling into crust. Bake at 350 degrees F for 50 minutes. Turn oven off, but leave cheesecake in oven with door ajar for another 1 hour. Cool to room temperature; chill at least 4 hours. Before serving, top with Apple Topping.
1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/3 cup butter or margarine, melted
APPLE TOPPING:
1/2 cup sugar
1/2 cup lemon juice
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1 dash ground nutmeg
6 Granny Smith or baking apples - peeled, cored and thinly sliced
1/2 cup chopped pecans
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 1/2 teaspoons vanilla extract
Directions
Combine crust ingredients; press into bottom and 1-1/2-in. up sides of a 9-in. springform pan. Refrigerate. For topping, place sugar, lemon juice, flour, cinnamon and nutmeg in Dutch oven; mix well. Add apples. Bring to a boil; cover and simmer 15 minutes or just until apples are tender. Gently stir as needed. Remove from heat; carefully stir in pecans. Cool to room temperature. Set aside 3 tablespoons of topping; refrigerate the rest until serving time. For filling, combine cream cheese, eggs, sugar and vanilla in a large mixing bowl; mix until well blended. Pour filling into crust. Bake at 350 degrees F for 50 minutes. Turn oven off, but leave cheesecake in oven with door ajar for another 1 hour. Cool to room temperature; chill at least 4 hours. Before serving, top with Apple Topping.
Broccoli-Stuffed Tomatoes recipe.
Ingredients
1 1/2 cups chopped fresh broccoli
4 medium tomatoes
1 teaspoon lemon juice
1 small onion, chopped
1 tablespoon butter or stick margarine
2 tablespoons all-purpose flour
1/2 cup 2% milk
1/4 cup chicken broth
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg white
Directions
In a saucepan, bring broccoli and 1 in. of water to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain and set aside. Cut a 1/2-in. slice off the top of each tomato; with a spoon or melon baller, hollow out each tomato, leaving a 1/2-in. shell. Discard pulp. Sprinkle 1/4 teaspoon lemon juice into each tomato; place upside down on paper towel for 10 minutes to drain.
Meanwhile, in a skillet, saute onion in butter until tender. In a bowl, combine the flour, milk and broth until smooth. Stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese, basil, salt, pepper and reserved broccoli. In a mixing bowl, beat the egg white until stiff peaks form. Fold into broccoli mixture.
Place the tomatoes in an ungreased 8-in. square baking dish. Spoon the broccoli mixture into each tomato, mounding in the center. Bake, uncovered, at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean and the tops are golden brown.
1 1/2 cups chopped fresh broccoli
4 medium tomatoes
1 teaspoon lemon juice
1 small onion, chopped
1 tablespoon butter or stick margarine
2 tablespoons all-purpose flour
1/2 cup 2% milk
1/4 cup chicken broth
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg white
Directions
In a saucepan, bring broccoli and 1 in. of water to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain and set aside. Cut a 1/2-in. slice off the top of each tomato; with a spoon or melon baller, hollow out each tomato, leaving a 1/2-in. shell. Discard pulp. Sprinkle 1/4 teaspoon lemon juice into each tomato; place upside down on paper towel for 10 minutes to drain.
Meanwhile, in a skillet, saute onion in butter until tender. In a bowl, combine the flour, milk and broth until smooth. Stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese, basil, salt, pepper and reserved broccoli. In a mixing bowl, beat the egg white until stiff peaks form. Fold into broccoli mixture.
Place the tomatoes in an ungreased 8-in. square baking dish. Spoon the broccoli mixture into each tomato, mounding in the center. Bake, uncovered, at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean and the tops are golden brown.
Amazing Asian Chicken Salad recipe.
Ingredients
1/4 cup rice vinegar
1/4 cup sesame oil
3 green onions, chopped
2 cloves garlic, minced
2 tablespoons white sugar
2 tablespoons ground ginger
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon ground coriander
2 teaspoons prepared yellow mustard
4 skinless, boneless chicken breast halves
1/4 medium head shredded green cabbage
1/4 medium head shredded red cabbage
2 large carrots, shredded
3 green onions, chopped
1/2 bunch cilantro, coarsely chopped leaves
1/2 cup slivered almonds
Directions
Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.
1/4 cup rice vinegar
1/4 cup sesame oil
3 green onions, chopped
2 cloves garlic, minced
2 tablespoons white sugar
2 tablespoons ground ginger
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon ground coriander
2 teaspoons prepared yellow mustard
4 skinless, boneless chicken breast halves
1/4 medium head shredded green cabbage
1/4 medium head shredded red cabbage
2 large carrots, shredded
3 green onions, chopped
1/2 bunch cilantro, coarsely chopped leaves
1/2 cup slivered almonds
Directions
Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.
Butter Schnitzel recipe.
Ingredients
12 boneless pork loin chops, 3/4 inch thick
2 cups bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 pound butter
2 cloves garlic, minced
1 cup dry white wine (optional)
1 pound mushrooms, sliced
1 tablespoon cornstarch
2 tablespoons water
olive oil as needed
Directions
Pound the pork chops with a spiked meat mallet until 1/4 inch thick; set aside. In a large bowl, combine the bread crumbs, Parmesan cheese, parsley flakes, salt, and pepper. Press the pork into the crumbs to bread thoroughly; set aside.
Melt butter in a large saucepan over medium-high heat. Stir in the garlic and cook until fragrant, about 30 seconds. Pour in the wine and sliced mushrooms. Allow to simmer and cook until the mushrooms have softened, about 10 minutes. Stir together the cornstarch and water, then add to the mushroom sauce. Simmer until the sauce has thickened, then remove from the heat and set aside.
Meanwhile, heat a few tablespoons of olive oil in a large, nonstick skillet over medium-high heat. Fry the pork cutlets a few at a time until golden brown and cooked through, 1 to 2 minutes per side. Serve with reserved mushroom sauce.
12 boneless pork loin chops, 3/4 inch thick
2 cups bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 pound butter
2 cloves garlic, minced
1 cup dry white wine (optional)
1 pound mushrooms, sliced
1 tablespoon cornstarch
2 tablespoons water
olive oil as needed
Directions
Pound the pork chops with a spiked meat mallet until 1/4 inch thick; set aside. In a large bowl, combine the bread crumbs, Parmesan cheese, parsley flakes, salt, and pepper. Press the pork into the crumbs to bread thoroughly; set aside.
Melt butter in a large saucepan over medium-high heat. Stir in the garlic and cook until fragrant, about 30 seconds. Pour in the wine and sliced mushrooms. Allow to simmer and cook until the mushrooms have softened, about 10 minutes. Stir together the cornstarch and water, then add to the mushroom sauce. Simmer until the sauce has thickened, then remove from the heat and set aside.
Meanwhile, heat a few tablespoons of olive oil in a large, nonstick skillet over medium-high heat. Fry the pork cutlets a few at a time until golden brown and cooked through, 1 to 2 minutes per side. Serve with reserved mushroom sauce.
Brunch Omelet Torte recipe.
Ingredients
1 (17.5 ounce) package frozen puff pastry sheets, thawed
1/4 cup butter
6 red potatoes, peeled and sliced 1/8 inch thick
1 onion, thinly sliced into rings
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter, divided
1/4 cup chopped fresh parsley
1 pinch salt
1 pinch black pepper
2 tablespoons water
8 ounces cooked ham, thinly sliced
2 cups shredded Cheddar cheese
1 tablespoon water
Directions
Preheat oven to 375 degrees F (190 degrees C). On lightly floured surface, roll each sheet of puff pastry into a 12 inch square. Lay 1 sheet puff pastry into a 10 inch pie plate; set aside.
In a 10 inch skillet, melt 1/4 cup butter until sizzling. Add potatoes, onion, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook over medium-high heat, turning occasionally, until potatoes are lightly browned and crisply tender, about 12 to 15 minutes. Set aside.
In a new skillet, melt 1 tablespoon butter until sizzling. Meanwhile, in a small bowl, stir together all omelet ingredients except remaining 1 tablespoon butter. Pour half of omelet mixture (3/4 cup) into heated skillet. Cook over medium heat. As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set, about 2 to 3 minutes. Slide omelet onto cookie sheet. Repeat with remaining butter and omelet mixture.
Layer ingredients into pie plate on top of puff pastry in the following order: one of the omelets, 4 ounces ham, half of fried the potatoes, 1 cup shredded cheese, remaining potatoes, ham, cheese and 2nd omelet. Top with remaining sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess. Crimp or flute edges. In small bowl, stir together 1 egg and 1 tablespoon water; brush over puff pastry.
Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes; cut into wedges.
1 (17.5 ounce) package frozen puff pastry sheets, thawed
1/4 cup butter
6 red potatoes, peeled and sliced 1/8 inch thick
1 onion, thinly sliced into rings
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter, divided
1/4 cup chopped fresh parsley
1 pinch salt
1 pinch black pepper
2 tablespoons water
8 ounces cooked ham, thinly sliced
2 cups shredded Cheddar cheese
1 tablespoon water
Directions
Preheat oven to 375 degrees F (190 degrees C). On lightly floured surface, roll each sheet of puff pastry into a 12 inch square. Lay 1 sheet puff pastry into a 10 inch pie plate; set aside.
In a 10 inch skillet, melt 1/4 cup butter until sizzling. Add potatoes, onion, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook over medium-high heat, turning occasionally, until potatoes are lightly browned and crisply tender, about 12 to 15 minutes. Set aside.
In a new skillet, melt 1 tablespoon butter until sizzling. Meanwhile, in a small bowl, stir together all omelet ingredients except remaining 1 tablespoon butter. Pour half of omelet mixture (3/4 cup) into heated skillet. Cook over medium heat. As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set, about 2 to 3 minutes. Slide omelet onto cookie sheet. Repeat with remaining butter and omelet mixture.
Layer ingredients into pie plate on top of puff pastry in the following order: one of the omelets, 4 ounces ham, half of fried the potatoes, 1 cup shredded cheese, remaining potatoes, ham, cheese and 2nd omelet. Top with remaining sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess. Crimp or flute edges. In small bowl, stir together 1 egg and 1 tablespoon water; brush over puff pastry.
Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes; cut into wedges.
Banana Bran Muffins recipe.
Ingredients
1 1/2 cups all-purpose flour
1 cup oat bran
1/2 cup whole wheat flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1 cup orange juice
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 cup mashed ripe bananas
1/2 cup chopped walnuts
Directions
In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, juice, sugars and oil. Stir into dry ingredients just until moistened. Fold in bananas and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
1 1/2 cups all-purpose flour
1 cup oat bran
1/2 cup whole wheat flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1 cup orange juice
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 cup mashed ripe bananas
1/2 cup chopped walnuts
Directions
In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, juice, sugars and oil. Stir into dry ingredients just until moistened. Fold in bananas and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Aunt Norma's Rhubarb Muffins recipe.
Ingredients
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cups diced rhubarb
1/2 cup chopped walnuts
1 tablespoon melted butter
1/3 cup white sugar
1 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cups diced rhubarb
1/2 cup chopped walnuts
1 tablespoon melted butter
1/3 cup white sugar
1 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.
Blueberry Sour Cream Pound Cake recipe.
Ingredients
1 cup butter, softened
3 cups sugar
6 eggs, separated
1 cup sour cream
1/4 teaspoon baking soda
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon butter flavoring
1 1/2 cups fresh or frozen blueberries
Directions
In a mixing bowl, cream butter; gradually add sugar and mix well. Add egg yolks, one at a time, beating well after each addition.
In a separate bowl, combine sour cream and baking soda. Add alternately with the flour to creamed mixture. Beat egg whites until stiff peaks form. Fold egg whites, extracts, butter flavoring and berries into batter.
Spoon into a greased 10-in. tube pan. Bake at 350 degrees F for 60-70 minutes or until cake tests done.
1 cup butter, softened
3 cups sugar
6 eggs, separated
1 cup sour cream
1/4 teaspoon baking soda
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon butter flavoring
1 1/2 cups fresh or frozen blueberries
Directions
In a mixing bowl, cream butter; gradually add sugar and mix well. Add egg yolks, one at a time, beating well after each addition.
In a separate bowl, combine sour cream and baking soda. Add alternately with the flour to creamed mixture. Beat egg whites until stiff peaks form. Fold egg whites, extracts, butter flavoring and berries into batter.
Spoon into a greased 10-in. tube pan. Bake at 350 degrees F for 60-70 minutes or until cake tests done.
Almost Heaven Peanut Butter Cookies recipe.
Ingredients
1 (11 ounce) package pie crust mix
1 cup peanut butter
3/4 cup brown sugar
3 tablespoons water
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, combine the pie crust mix, peanut butter and brown sugar. Incorporate the water, one tablespoon at a time, while mixing gently. Roll into 1 inch balls. Place onto a cookie sheet and flatten slightly with a fork.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 (11 ounce) package pie crust mix
1 cup peanut butter
3/4 cup brown sugar
3 tablespoons water
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, combine the pie crust mix, peanut butter and brown sugar. Incorporate the water, one tablespoon at a time, while mixing gently. Roll into 1 inch balls. Place onto a cookie sheet and flatten slightly with a fork.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Asian Ginger Grill Marinade recipe.
Ingredients
1/3 cup soy sauce
1/4 cup rice vinegar
2 tablespoons honey
2 tablespoons sesame oil
2 teaspoons minced garlic
1 tablespoon grated fresh ginger root
1 tablespoon chopped green onion or shallot
1 tablespoon raw sesame seeds
1/2 teaspoon ground pepper
Directions
Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved.
1/3 cup soy sauce
1/4 cup rice vinegar
2 tablespoons honey
2 tablespoons sesame oil
2 teaspoons minced garlic
1 tablespoon grated fresh ginger root
1 tablespoon chopped green onion or shallot
1 tablespoon raw sesame seeds
1/2 teaspoon ground pepper
Directions
Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved.
Amazing Apple Cake recipe.
Ingredients
1 1/4 cups white sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped walnuts
5 1/2 cups chopped apples
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, stir together the sugar, flour, cinnamon, and baking soda. Add the eggs, oil and vanilla, mix well. Add the nuts and apple, mix until all of the apples are evenly coated. Pour into a 9x9 inch pan.
Bake for 45 to 50 minutes in the preheated oven. Serve warm or cool.
1 1/4 cups white sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped walnuts
5 1/2 cups chopped apples
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, stir together the sugar, flour, cinnamon, and baking soda. Add the eggs, oil and vanilla, mix well. Add the nuts and apple, mix until all of the apples are evenly coated. Pour into a 9x9 inch pan.
Bake for 45 to 50 minutes in the preheated oven. Serve warm or cool.
Basil Chicken Strips recipe.
Ingredients
1/2 pound skinless, boneless chicken breast halves - cut into strips
2 tablespoons all-purpose flour
3 tablespoons butter or margarine
2 tablespoons red wine vinegar or cider vinegar
1/2 teaspoon dried basil
Directions
In a large resealable plastic bag, shake chicken strips and flour until coated. In a large skillet over medium-high heat, melt butter. Add the chicken; saute for 5 minutes. Stir in the vinegar and basil; cook until chicken juices run clear.
1/2 pound skinless, boneless chicken breast halves - cut into strips
2 tablespoons all-purpose flour
3 tablespoons butter or margarine
2 tablespoons red wine vinegar or cider vinegar
1/2 teaspoon dried basil
Directions
In a large resealable plastic bag, shake chicken strips and flour until coated. In a large skillet over medium-high heat, melt butter. Add the chicken; saute for 5 minutes. Stir in the vinegar and basil; cook until chicken juices run clear.
Barbecued Turkey Slices recipe.
Ingredients
1/2 cup grapefruit or citrus soda
1/2 cup soy sauce
1/4 cup vegetable oil
2 1/2 teaspoons garlic powder
1 teaspoon prepared horseradish
2 1/2 pounds boneless, skinless turkey breast, cut into 3/4-inch slices
Directions
In a large resealable plastic bag, combine the soda, soy sauce, oil, garlic powder and horseradish. Add turkey slices. Seal bag and turn to coat; refrigerate for 6-8 hours or overnight.
Drain and discard the marinade. Grill the turkey, uncovered, over medium heat for 4-5 minutes on each side or until the turkey juices run clear.
1/2 cup grapefruit or citrus soda
1/2 cup soy sauce
1/4 cup vegetable oil
2 1/2 teaspoons garlic powder
1 teaspoon prepared horseradish
2 1/2 pounds boneless, skinless turkey breast, cut into 3/4-inch slices
Directions
In a large resealable plastic bag, combine the soda, soy sauce, oil, garlic powder and horseradish. Add turkey slices. Seal bag and turn to coat; refrigerate for 6-8 hours or overnight.
Drain and discard the marinade. Grill the turkey, uncovered, over medium heat for 4-5 minutes on each side or until the turkey juices run clear.
Banana Nut Bread II recipe.
Ingredients
1/2 cup margarine, softened
2/3 cup milk
2 1/2 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2/3 cup mashed bananas
1/2 cup chopped walnuts
Directions
Spray bread machine pan with vegetable oil spray.
Premix ingredients in order listed. Place mixture in bread machine pan.
Select the Quick Bread/Cake cycle. Press Start. Check after 1 minute to see if mixture is well blended.
Cook until cake cycle stops. Remove pan, and cool completely before removing bread from pan.
1/2 cup margarine, softened
2/3 cup milk
2 1/2 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2/3 cup mashed bananas
1/2 cup chopped walnuts
Directions
Spray bread machine pan with vegetable oil spray.
Premix ingredients in order listed. Place mixture in bread machine pan.
Select the Quick Bread/Cake cycle. Press Start. Check after 1 minute to see if mixture is well blended.
Cook until cake cycle stops. Remove pan, and cool completely before removing bread from pan.
Barbequed Pig recipe.
Ingredients
2 cups vegetable oil
1 cup achiote (annatto) seeds
24 cloves garlic, peeled
3 tablespoons dried oregano
3/4 cup salt
1/2 cup sour orange juice
1 whole (25 pound) suckling pig, dressed
16 cloves chopped garlic
16 peppercorns
12 fresh jalapeno pepper, seeded
2 cups extra virgin olive oil
1 cup distilled white vinegar
1 cup lime juice
2 tablespoons salt
cheesecloth
Directions
Annatto Oil: In a small saucepan, heat oil over low heat. Stir in annatto seeds, and cook for about 5 minutes, stirring occasionally. Cool, and strain it before use, removing the seeds.
In a large mortar, crush 24 cloves garlic with oregano and 3/4 cup salt. Stir in the sour orange juice. Set aside.
Make deep cuts in the pig on the neck, just under the lower jaw, on the loin, legs, shoulders, and ribs. Rub the seasoned orange juice into the cuts, as well as all over the skin, and in the cavity of the pig. Cover the pig with cheesecloth, and refrigerate overnight.
Build an open charcoal fire over a bed of stones. Hot coals may need to be added during the long cooking period. Place a post with a Y shape on either end of the fire.
Pass a smooth pole with no bark thru the body of the pig. Tie the front legs tightly around the pole. Do the same with the hind legs, stretching them as far as possible. Resting the ends of the pole on the Y posts, place the pig over hot coals. Rotate the pole constantly and slowly in order to cook the pig evenly, and baste it frequently with the annatto oil. Roast the pig for about seven hours, or until a thermometer stuck into the thickest part of the thigh reaches 160 degrees F (75 degrees C). Carve.
Meanwhile, prepare the garlic sauce by first crushing the remaining 16 cloves garlic, the 16 peppercorns, and the fresh chilies in a mortar. Transfer mixture to a small bowl. Stir in olive oil, vinegar, lime juice, and 2 tablespoons salt. Serve with carved meat.
2 cups vegetable oil
1 cup achiote (annatto) seeds
24 cloves garlic, peeled
3 tablespoons dried oregano
3/4 cup salt
1/2 cup sour orange juice
1 whole (25 pound) suckling pig, dressed
16 cloves chopped garlic
16 peppercorns
12 fresh jalapeno pepper, seeded
2 cups extra virgin olive oil
1 cup distilled white vinegar
1 cup lime juice
2 tablespoons salt
cheesecloth
Directions
Annatto Oil: In a small saucepan, heat oil over low heat. Stir in annatto seeds, and cook for about 5 minutes, stirring occasionally. Cool, and strain it before use, removing the seeds.
In a large mortar, crush 24 cloves garlic with oregano and 3/4 cup salt. Stir in the sour orange juice. Set aside.
Make deep cuts in the pig on the neck, just under the lower jaw, on the loin, legs, shoulders, and ribs. Rub the seasoned orange juice into the cuts, as well as all over the skin, and in the cavity of the pig. Cover the pig with cheesecloth, and refrigerate overnight.
Build an open charcoal fire over a bed of stones. Hot coals may need to be added during the long cooking period. Place a post with a Y shape on either end of the fire.
Pass a smooth pole with no bark thru the body of the pig. Tie the front legs tightly around the pole. Do the same with the hind legs, stretching them as far as possible. Resting the ends of the pole on the Y posts, place the pig over hot coals. Rotate the pole constantly and slowly in order to cook the pig evenly, and baste it frequently with the annatto oil. Roast the pig for about seven hours, or until a thermometer stuck into the thickest part of the thigh reaches 160 degrees F (75 degrees C). Carve.
Meanwhile, prepare the garlic sauce by first crushing the remaining 16 cloves garlic, the 16 peppercorns, and the fresh chilies in a mortar. Transfer mixture to a small bowl. Stir in olive oil, vinegar, lime juice, and 2 tablespoons salt. Serve with carved meat.
Basic Bread Stuffing recipe.
Ingredients
2 1/2 cups low fat, low sodium chicken broth
3 onions, diced
6 cups diced whole-grain bread
1 tablespoon paprika
1/4 cup egg substitute
salt and pepper to taste
Directions
In a skillet over medium-high heat, heat 1/2 cup of the chicken broth. Add the onions and cook for 10 minutes until onions have softened.
In a bowl, combine the cooked onions, remaining broth, bread, paprika, egg substitute and salt and pepper. Mix well.
Place mixture inside the cavity of a turkey or place it in a casserole dish. If stuffing is to be baked separately from the turkey, place stuffing in a preheated 350-degree oven and bake for 45 minutes.
Variations include - Herb Stuffing: Add 1 tablespoon mixed chopped sage, rosemary, and parsley. Fruit Stuffing: Add 1/2 cup diced tart apples, washed cranberries, or diced pears. Sweet Stuffing: Add 1 teaspoon allspice, cinnamon, nutmeg, or ginger. Mushroom Stuffing: Add 1 cup sliced mushrooms (white or wild). Saute with the onions. Cook until mushrooms are soft. Chestnut Stuffing: Add 1 cup roasted chestnuts, peeled (chestnuts are low in fat). To save time, use a jar of water-packed chestnuts (some grocers stock these around the holidays) instead of roasting the chestnuts. Dried Fruit Stuffing: Add 1 cup diced dried apricots, apples, figs, cranberries, or cherries. Corn Bread Stuffing: Replace 3 cups of the whole-grain bread with 3 cups cornbread.
2 1/2 cups low fat, low sodium chicken broth
3 onions, diced
6 cups diced whole-grain bread
1 tablespoon paprika
1/4 cup egg substitute
salt and pepper to taste
Directions
In a skillet over medium-high heat, heat 1/2 cup of the chicken broth. Add the onions and cook for 10 minutes until onions have softened.
In a bowl, combine the cooked onions, remaining broth, bread, paprika, egg substitute and salt and pepper. Mix well.
Place mixture inside the cavity of a turkey or place it in a casserole dish. If stuffing is to be baked separately from the turkey, place stuffing in a preheated 350-degree oven and bake for 45 minutes.
Variations include - Herb Stuffing: Add 1 tablespoon mixed chopped sage, rosemary, and parsley. Fruit Stuffing: Add 1/2 cup diced tart apples, washed cranberries, or diced pears. Sweet Stuffing: Add 1 teaspoon allspice, cinnamon, nutmeg, or ginger. Mushroom Stuffing: Add 1 cup sliced mushrooms (white or wild). Saute with the onions. Cook until mushrooms are soft. Chestnut Stuffing: Add 1 cup roasted chestnuts, peeled (chestnuts are low in fat). To save time, use a jar of water-packed chestnuts (some grocers stock these around the holidays) instead of roasting the chestnuts. Dried Fruit Stuffing: Add 1 cup diced dried apricots, apples, figs, cranberries, or cherries. Corn Bread Stuffing: Replace 3 cups of the whole-grain bread with 3 cups cornbread.
Bacon Omelette Roll with Salsa recipe.
Ingredients
1/3 cup flour
1 red pepper, finely chopped
4 slices bacon, cooked, crumbled
3 green onions, finely chopped
1 teaspoon dried oregano leaves, crushed
1 cup KRAFT Mozza-Cheddar Shredded Cheese
1 cup salsa, warmed
Directions
Heat oven to 350 degrees F.
Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray. Beat eggs, milk and flour in large bowl with whisk until well blended. Stir in next 4 ingredients; pour into prepared pan.
Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.
Roll up omelette immediately, starting at one short end and peeling off paper as omelette is rolled. Place on platter; cut into slices. Serve with salsa.
1/3 cup flour
1 red pepper, finely chopped
4 slices bacon, cooked, crumbled
3 green onions, finely chopped
1 teaspoon dried oregano leaves, crushed
1 cup KRAFT Mozza-Cheddar Shredded Cheese
1 cup salsa, warmed
Directions
Heat oven to 350 degrees F.
Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray. Beat eggs, milk and flour in large bowl with whisk until well blended. Stir in next 4 ingredients; pour into prepared pan.
Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.
Roll up omelette immediately, starting at one short end and peeling off paper as omelette is rolled. Place on platter; cut into slices. Serve with salsa.
Asian Stir Fry Sauce recipe.
Ingredients
2 tablespoons Argo� Corn Starch
3 tablespoons brown sugar
1/8 teaspoon Spice Islands� Crushed Red OR Cayenne Pepper
1/2 cup Karo� Light Corn Syrup
1/2 cup soy sauce
2 tablespoons dry sherry
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon minced fresh ginger
2 teaspoons minced garlic
Directions
Stir corn starch, brown sugar and crushed red pepper together in a small saucepan OR 1-quart microwaveable dish. Add remaining ingredients; stir well.
Cook over medium heat (OR microwave on HIGH (100%) for 2 minutes) stirring occasionally. Heat until mixture boils for 1 full minute. Cook and stir an additional 1 to 2 minutes, or until thickened to a syrup-like consistency.
Drizzle over your favorite stir-fry just before serving. Also delicious as a glaze for grilled meats. Store covered in refrigerator for up to 2 weeks.
2 tablespoons Argo� Corn Starch
3 tablespoons brown sugar
1/8 teaspoon Spice Islands� Crushed Red OR Cayenne Pepper
1/2 cup Karo� Light Corn Syrup
1/2 cup soy sauce
2 tablespoons dry sherry
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon minced fresh ginger
2 teaspoons minced garlic
Directions
Stir corn starch, brown sugar and crushed red pepper together in a small saucepan OR 1-quart microwaveable dish. Add remaining ingredients; stir well.
Cook over medium heat (OR microwave on HIGH (100%) for 2 minutes) stirring occasionally. Heat until mixture boils for 1 full minute. Cook and stir an additional 1 to 2 minutes, or until thickened to a syrup-like consistency.
Drizzle over your favorite stir-fry just before serving. Also delicious as a glaze for grilled meats. Store covered in refrigerator for up to 2 weeks.
Beets in Orange Sauce recipe.
Ingredients
8 medium beets
1/4 cup sugar
2 teaspoons cornstarch
Dash pepper
1 cup orange juice
1 medium navel orange, sliced and halved (optional)
1/2 teaspoon grated orange peel
Directions
Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm.
In a saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange slices if desired and peel. Pour over beets.
8 medium beets
1/4 cup sugar
2 teaspoons cornstarch
Dash pepper
1 cup orange juice
1 medium navel orange, sliced and halved (optional)
1/2 teaspoon grated orange peel
Directions
Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm.
In a saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange slices if desired and peel. Pour over beets.
Benny's Potato Salad recipe.
Ingredients
2 1/2 pounds potatoes, cubed
4 hard-cooked eggs, peeled and chopped
1/3 cup chopped green olives
1/3 cup dill pickle relish
1/4 cup sweet pickle relish
1/4 cup chopped green onion
1/2 cup mayonnaise
3 teaspoons yellow mustard
3 teaspoons brown mustard
1 teaspoon white wine vinegar
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon salt
2 teaspoons celery seed
1/2 teaspoon dill seed
1 teaspoon chopped fresh dill
Directions
Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 5 minutes, until tender but not mushy. Drain in a colander, and run under cold water to cool. Set aside.
In a large serving bowl, Stir together the eggs, green olives, dill and sweet pickle relishes, green onion, mayonnaise, yellow and brown mustards, and wine vinegar. Season with garlic powder, black pepper, white pepper, salt, celery seed, dill seed, and dill. Mix well, and stir in potatoes until coated. Chill for at least 2 hours to allow the flavors to blend.
2 1/2 pounds potatoes, cubed
4 hard-cooked eggs, peeled and chopped
1/3 cup chopped green olives
1/3 cup dill pickle relish
1/4 cup sweet pickle relish
1/4 cup chopped green onion
1/2 cup mayonnaise
3 teaspoons yellow mustard
3 teaspoons brown mustard
1 teaspoon white wine vinegar
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon salt
2 teaspoons celery seed
1/2 teaspoon dill seed
1 teaspoon chopped fresh dill
Directions
Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 5 minutes, until tender but not mushy. Drain in a colander, and run under cold water to cool. Set aside.
In a large serving bowl, Stir together the eggs, green olives, dill and sweet pickle relishes, green onion, mayonnaise, yellow and brown mustards, and wine vinegar. Season with garlic powder, black pepper, white pepper, salt, celery seed, dill seed, and dill. Mix well, and stir in potatoes until coated. Chill for at least 2 hours to allow the flavors to blend.
Buttermilk Coconut Bars recipe.
Ingredients
1 1/4 cups white sugar
3/4 cup packed brown sugar
2 cups all-purpose flour
1/2 cup butter, softened
1/2 cup shredded coconut
1/2 cup chopped walnuts
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup buttermilk
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 tablespoon milk
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a medium bowl, combine the sugar, brown sugar, flour, and butter; blend with a pastry blender until the mixture is in coarse crumbs. Remove 2 cups of the mixture to another bowl, and reserve the rest.
Stir the coconut and walnuts into the 2 cups of the sugar mixture. Pat firmly into the greased pan. Stir the baking soda, salt, and cinnamon into the reserved mixture. Then mix in the egg, buttermilk and vanilla until well blended. Spread this over the crust in the pan.
Bake for 35 to 45 minutes in the preheated oven, or until firm. Allow to cool. Make a glaze using confectioners' sugar and enough of the milk to give it a drizzling consistency. Drizzle over bars before cutting into squares.
1 1/4 cups white sugar
3/4 cup packed brown sugar
2 cups all-purpose flour
1/2 cup butter, softened
1/2 cup shredded coconut
1/2 cup chopped walnuts
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup buttermilk
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 tablespoon milk
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a medium bowl, combine the sugar, brown sugar, flour, and butter; blend with a pastry blender until the mixture is in coarse crumbs. Remove 2 cups of the mixture to another bowl, and reserve the rest.
Stir the coconut and walnuts into the 2 cups of the sugar mixture. Pat firmly into the greased pan. Stir the baking soda, salt, and cinnamon into the reserved mixture. Then mix in the egg, buttermilk and vanilla until well blended. Spread this over the crust in the pan.
Bake for 35 to 45 minutes in the preheated oven, or until firm. Allow to cool. Make a glaze using confectioners' sugar and enough of the milk to give it a drizzling consistency. Drizzle over bars before cutting into squares.
Apple Cinnamon Delight recipe.
Ingredients
Nonstick cooking spray
2 (12.4 ounce) packages refrigerated sweet roll dough
1 (21 ounce) can LUCKY LEAF� Apple Pie Filling
3/4 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Spray a 13x9x2-inch baking pan with nonstick cooking spray; set aside. Remove cinnamon rolls from package. Set frosting aside. Cut each cinnamon roll into 4 equal pieces. Place cinnamon roll pieces in a even layer in the prepared baking pan. Spoon apple pie filling over the cinnamon roll pieces. Sprinkle with walnuts.
Bake, uncovered, for 30 to 35 minutes or until rolls are golden brown. Cool in pan on a wire rack for 10 minutes. Place frosting in a self-sealing plastic bag. Snip off a tiny corner of bag. Drizzle frosting evenly over rolls in a crisscross design. Serve warm or at room temperature.
Nonstick cooking spray
2 (12.4 ounce) packages refrigerated sweet roll dough
1 (21 ounce) can LUCKY LEAF� Apple Pie Filling
3/4 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Spray a 13x9x2-inch baking pan with nonstick cooking spray; set aside. Remove cinnamon rolls from package. Set frosting aside. Cut each cinnamon roll into 4 equal pieces. Place cinnamon roll pieces in a even layer in the prepared baking pan. Spoon apple pie filling over the cinnamon roll pieces. Sprinkle with walnuts.
Bake, uncovered, for 30 to 35 minutes or until rolls are golden brown. Cool in pan on a wire rack for 10 minutes. Place frosting in a self-sealing plastic bag. Snip off a tiny corner of bag. Drizzle frosting evenly over rolls in a crisscross design. Serve warm or at room temperature.
Braised Flank Steak with Lemon and Garlic recipe.
Ingredients
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
salt and pepper to taste
1 (1 1/2-pound) beef flank steak
1 tablespoon cooking oil
1 (13.75 ounce) can chicken broth
2 teaspoons lemon juice
2 cloves garlic, minced
3 whole cloves
Directions
Mix the flour and garlic powder together in a shallow dish. Season with salt and pepper to taste. Dip the steak in the flour mixture evenly coating both sides. Set aside. Discard remaining flour mixture.
Heat the cooking oil in a skillet over medium-high heat. Place the steak in the skillet and cook until browned on both sides, about 5 minutes for each side. Stir in the chicken broth, lemon juice, garlic, and cloves. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover, and simmer until steak is tender, about 1 1/2 hours.
To serve, remove steak from the skillet, and slice across the grain in thin strips. Place on serving plates, and ladle sauce over meat.
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
salt and pepper to taste
1 (1 1/2-pound) beef flank steak
1 tablespoon cooking oil
1 (13.75 ounce) can chicken broth
2 teaspoons lemon juice
2 cloves garlic, minced
3 whole cloves
Directions
Mix the flour and garlic powder together in a shallow dish. Season with salt and pepper to taste. Dip the steak in the flour mixture evenly coating both sides. Set aside. Discard remaining flour mixture.
Heat the cooking oil in a skillet over medium-high heat. Place the steak in the skillet and cook until browned on both sides, about 5 minutes for each side. Stir in the chicken broth, lemon juice, garlic, and cloves. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover, and simmer until steak is tender, about 1 1/2 hours.
To serve, remove steak from the skillet, and slice across the grain in thin strips. Place on serving plates, and ladle sauce over meat.
Antipasto Squares recipe.
Ingredients
2 (10 ounce) cans refrigerated crescent dinner rolls
1/4 pound thinly sliced boiled ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 C).
Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
2 (10 ounce) cans refrigerated crescent dinner rolls
1/4 pound thinly sliced boiled ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 C).
Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
Subscribe to:
Posts (Atom)