Ingredients
1 (16 ounce) package fusilli pasta
1 cup frozen petite peas, thawed
2 (2 ounce) cans sliced black olives
1 cup cubed Genoa salami
3/4 cup chopped green onions
3/4 cup chopped celery
1/2 cup chopped fresh parsley
1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup mayonnaise
1 cup sour cream
2 tablespoons milk
Directions
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a medium bowl combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.
In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit over night in fridge. Stir before serving. Add extra dressing if pasta appears dry.
5.31.2011
Black Tea Lemonade recipe.
Ingredients
5 cups water
1/2 cup white sugar
3 orange pekoe tea bags
1 (12 ounce) can frozen lemonade concentrate
5 cups water
Directions
Bring 5 cups of water and the sugar to a boil in a saucepan, then remove from the heat and add the tea bags. Allow tea to steep while you mix the lemonade concentrate and remaining water in a large pitcher. Pour the tea mixture into the lemonade, discarding tea bags. Stir and refrigerate until cold before serving.
5 cups water
1/2 cup white sugar
3 orange pekoe tea bags
1 (12 ounce) can frozen lemonade concentrate
5 cups water
Directions
Bring 5 cups of water and the sugar to a boil in a saucepan, then remove from the heat and add the tea bags. Allow tea to steep while you mix the lemonade concentrate and remaining water in a large pitcher. Pour the tea mixture into the lemonade, discarding tea bags. Stir and refrigerate until cold before serving.
Blue Cheese and Onion recipe.
Ingredients
8 ounces blue cheese, crumbled
1 red onion, halved and thinly sliced
1/3 cup olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 cloves garlic, chopped
1/2 teaspoon mustard powder
1/4 teaspoon black pepper
1 (1 pound) loaf cocktail rye bread
Directions
In a glass dish or serving bowl, layer the blue cheese and onion. Mix together the olive oil, lemon juice, vinegar, garlic, mustard powder and pepper. Pour over the blue cheese and onions, and let stand for 1 hour at room temperature to marinate. Serve on cocktail rye slices.
8 ounces blue cheese, crumbled
1 red onion, halved and thinly sliced
1/3 cup olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 cloves garlic, chopped
1/2 teaspoon mustard powder
1/4 teaspoon black pepper
1 (1 pound) loaf cocktail rye bread
Directions
In a glass dish or serving bowl, layer the blue cheese and onion. Mix together the olive oil, lemon juice, vinegar, garlic, mustard powder and pepper. Pour over the blue cheese and onions, and let stand for 1 hour at room temperature to marinate. Serve on cocktail rye slices.
Bacon Wrapped Pineapple recipe.
Ingredients
1/2 pound sliced bacon, cut into thirds
1 (20 ounce) can pineapple chunks in juice, drained
1/2 cup packed brown sugar
1/2 cup mayonnaise
1/4 cup chili sauce
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Wrap each chunk of pineapple with a piece of bacon and secure with toothpicks. Place in a shallow baking dish. In a small bowl, stir together the brown sugar, mayonnaise and chili sauce; pour over the bacon wrapped pineapple.
Bake uncovered for 25 minutes in the preheated oven, until bacon is crispy on the edges and the sauce is bubbly. Serve warm.
1/2 pound sliced bacon, cut into thirds
1 (20 ounce) can pineapple chunks in juice, drained
1/2 cup packed brown sugar
1/2 cup mayonnaise
1/4 cup chili sauce
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Wrap each chunk of pineapple with a piece of bacon and secure with toothpicks. Place in a shallow baking dish. In a small bowl, stir together the brown sugar, mayonnaise and chili sauce; pour over the bacon wrapped pineapple.
Bake uncovered for 25 minutes in the preheated oven, until bacon is crispy on the edges and the sauce is bubbly. Serve warm.
Banana Split Pie recipe.
Ingredients
1/2 cup butter
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 (1 ounce) square unsweetened chocolate, grated
1 (9 inch) pie crust, baked
Directions
Cream together butter or margarine and confectioner's sugar. Beat in eggs one at a time; beat for 3 minutes after each addition. Stir in vanilla.
Slice 2 bananas, and sprinkle with lemon juice. Fold grated chocolate and bananas into sugar mixture. Turn filling into cooled pie shell. Garnish with walnuts, banana slices, and whipped cream.
For more information regarding egg safety, read our Hints and Tips.
1/2 cup butter
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 (1 ounce) square unsweetened chocolate, grated
1 (9 inch) pie crust, baked
Directions
Cream together butter or margarine and confectioner's sugar. Beat in eggs one at a time; beat for 3 minutes after each addition. Stir in vanilla.
Slice 2 bananas, and sprinkle with lemon juice. Fold grated chocolate and bananas into sugar mixture. Turn filling into cooled pie shell. Garnish with walnuts, banana slices, and whipped cream.
For more information regarding egg safety, read our Hints and Tips.
Black Forest Crepes recipe.
Ingredients
1 (21 ounce) can cherry pie filling
1 teaspoon almond extract
2/3 cup milk
2 tablespoons butter, melted
1/4 cup blanched almonds, ground
1/4 cup all-purpose flour
1 cup heavy whipping cream
3 (1 ounce) squares semisweet chocolate, melted and cooled
1/4 cup slivered almonds, toasted
Directions
In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled. For crepes, place the milk, eggs, butter, almonds and flour in a blender; cover and process until smooth.
Heat a lightly greased 8-in. nonstick skillet; pour about 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry and bottom is golden brown; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between.
For the filling, in a mixing, beat cream and melted chocolate until soft peaks form. Spoon about 2 tablespoons over each crepe; roll up. Top with cherry mixture and sprinkle with slivered almonds.
1 (21 ounce) can cherry pie filling
1 teaspoon almond extract
2/3 cup milk
2 tablespoons butter, melted
1/4 cup blanched almonds, ground
1/4 cup all-purpose flour
1 cup heavy whipping cream
3 (1 ounce) squares semisweet chocolate, melted and cooled
1/4 cup slivered almonds, toasted
Directions
In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled. For crepes, place the milk, eggs, butter, almonds and flour in a blender; cover and process until smooth.
Heat a lightly greased 8-in. nonstick skillet; pour about 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry and bottom is golden brown; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between.
For the filling, in a mixing, beat cream and melted chocolate until soft peaks form. Spoon about 2 tablespoons over each crepe; roll up. Top with cherry mixture and sprinkle with slivered almonds.
Beaker's Vegetable Barley Soup recipe.
Ingredients
2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with juice
1 zucchini, chopped
1 (15 ounce) can garbanzo beans, drained
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce
Directions
Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.
2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with juice
1 zucchini, chopped
1 (15 ounce) can garbanzo beans, drained
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce
Directions
Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.
Burnt Sugar Cake I recipe.
Ingredients
1/2 cup white sugar
1 cup water
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
1/2 cup white sugar
1 cup water
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease three 9 inch round cake pans.
In a small saucepan bring 1 cup of the water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup.
Sift together the flour with the baking powder and salt.
In a large bowl, cream the butter or margarine with 1 1/2 cups of the sugar. Add the eggs one at a time, beating well after each addition.
In another bowl, combine milk and sugar/water mixture. Add the vanilla and mix well.
Add the sifted dry ingredients alternately with the milk mixture to the creamed butter or margarine mixture. Stir until just combined. Pour batter equally into three greased 9 inch round cake pans.
Bake for about 30 minutes at 375 degrees F (190 degrees C). When cool, glaze with burnt sugar syrup.
To Make Glaze: In a small saucepan bring 1 cup water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup. Pour over top of cooled cake layers.
1/2 cup white sugar
1 cup water
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
1/2 cup white sugar
1 cup water
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease three 9 inch round cake pans.
In a small saucepan bring 1 cup of the water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup.
Sift together the flour with the baking powder and salt.
In a large bowl, cream the butter or margarine with 1 1/2 cups of the sugar. Add the eggs one at a time, beating well after each addition.
In another bowl, combine milk and sugar/water mixture. Add the vanilla and mix well.
Add the sifted dry ingredients alternately with the milk mixture to the creamed butter or margarine mixture. Stir until just combined. Pour batter equally into three greased 9 inch round cake pans.
Bake for about 30 minutes at 375 degrees F (190 degrees C). When cool, glaze with burnt sugar syrup.
To Make Glaze: In a small saucepan bring 1 cup water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup. Pour over top of cooled cake layers.
Apple Bundt Cake recipe.
Ingredients
2 cups apples - peeled, cored and diced
1 tablespoon white sugar
1 teaspoon ground cinnamon
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 cups white sugar
1 cup vegetable oil
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
1 cup chopped walnuts
1/4 cup confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside.
In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.
Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar.
2 cups apples - peeled, cored and diced
1 tablespoon white sugar
1 teaspoon ground cinnamon
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 cups white sugar
1 cup vegetable oil
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
1 cup chopped walnuts
1/4 cup confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside.
In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.
Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar.
Black Bean and Corn Quesadillas recipe.
Ingredients
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese, divided
Directions
Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese, divided
Directions
Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
Blue Cheese Walnut Toasts recipe.
Ingredients
1 French baguette, cut into 1/3 inch thick slices
1/4 cup butter, melted
4 ounces crumbled blue cheese
1/4 cup butter, softened
salt and pepper to taste
1/2 cup chopped walnuts
1/2 cup chopped fresh parsley
Directions
Preheat the oven to 400 degrees F (200 degrees C). Brush one side of each slice of bread with melted butter, and place butter side up on a baking sheet. Bake for 7 minutes, or until lightly toasted.
In a small bowl, stir together the blue cheese, softened butter, salt and pepper. Spread this mixture over the tops of the toasted bread slices, then sprinkle with chopped walnuts.
Bake for 6 minutes in the preheated oven, or until the topping is melted and bubbly. Arrange on a serving tray and garnish with chopped parlsley.
1 French baguette, cut into 1/3 inch thick slices
1/4 cup butter, melted
4 ounces crumbled blue cheese
1/4 cup butter, softened
salt and pepper to taste
1/2 cup chopped walnuts
1/2 cup chopped fresh parsley
Directions
Preheat the oven to 400 degrees F (200 degrees C). Brush one side of each slice of bread with melted butter, and place butter side up on a baking sheet. Bake for 7 minutes, or until lightly toasted.
In a small bowl, stir together the blue cheese, softened butter, salt and pepper. Spread this mixture over the tops of the toasted bread slices, then sprinkle with chopped walnuts.
Bake for 6 minutes in the preheated oven, or until the topping is melted and bubbly. Arrange on a serving tray and garnish with chopped parlsley.
Apple Salad II recipe.
Ingredients
5 Granny Smith apples - peeled, cored and chopped
5 Red Delicious apples - peeled, cored and chopped
2 (8 ounce) cans pineapple chunks, drained
2 cups raisins
1 cup chopped pecans
1 (16 ounce) container frozen whipped topping, thawed
Directions
In a medium-size mixing bowl, combine the apples, drained pineapple, raisins, pecans and whipped topping. Mix well and serve chilled.
5 Granny Smith apples - peeled, cored and chopped
5 Red Delicious apples - peeled, cored and chopped
2 (8 ounce) cans pineapple chunks, drained
2 cups raisins
1 cup chopped pecans
1 (16 ounce) container frozen whipped topping, thawed
Directions
In a medium-size mixing bowl, combine the apples, drained pineapple, raisins, pecans and whipped topping. Mix well and serve chilled.
Apricot Muffins recipe.
Ingredients
1 cup chopped dried apricots
1 cup boiling water
2 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted butter
1/4 cup vegetable oil
1 cup buttermilk
1 egg
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.
1 cup chopped dried apricots
1 cup boiling water
2 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted butter
1/4 cup vegetable oil
1 cup buttermilk
1 egg
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.
Beef Pot Pie I recipe.
Ingredients
1 (17.5 ounce) package frozen puff pastry, thawed
4 tablespoons olive oil
1 cup chopped onion
1 teaspoon minced garlic
1 cup raw porcini mushrooms
1 cup chopped carrots
1/2 cup chopped celery
1 potato, diced
1 pound beef tenderloin, cubed
1 teaspoon dried oregano
1 cup dry Marsala wine
2 tablespoons chopped fresh parsley
1 egg white
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.
Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.
1 (17.5 ounce) package frozen puff pastry, thawed
4 tablespoons olive oil
1 cup chopped onion
1 teaspoon minced garlic
1 cup raw porcini mushrooms
1 cup chopped carrots
1/2 cup chopped celery
1 potato, diced
1 pound beef tenderloin, cubed
1 teaspoon dried oregano
1 cup dry Marsala wine
2 tablespoons chopped fresh parsley
1 egg white
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.
Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.
Bacon Horseradish Dip recipe.
Ingredients
6 slices bacon
1/4 cup prepared horseradish
1 pint sour cream
1/2 cup mayonnaise
1 lemon, juiced
1/2 teaspoon chopped fresh parsley
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine horseradish, sour cream, mayonnaise and lemon juice. Stir well. Stir in bacon; cover and refrigerate one hour. Stir and top with parsley before serving.
6 slices bacon
1/4 cup prepared horseradish
1 pint sour cream
1/2 cup mayonnaise
1 lemon, juiced
1/2 teaspoon chopped fresh parsley
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine horseradish, sour cream, mayonnaise and lemon juice. Stir well. Stir in bacon; cover and refrigerate one hour. Stir and top with parsley before serving.
Broiled Grouper with Creamy Crab and Shrimp Sauce recipe.
Ingredients
1/4 cup butter
1 1/2 cups heavy cream
1 teaspoon Creole mustard
2 (6 ounce) cans crabmeat, drained and flaked
1 (4 ounce) can small shrimp, drained
1 teaspoon Cajun seasoning
salt and pepper to taste
2 pounds grouper fillets
1 tablespoon olive oil
1 lemon, juiced
1 teaspoon chopped fresh parsley
salt and pepper to taste
Directions
Preheat the oven broiler. Cover a medium baking dish with foil.
Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.
Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.
1/4 cup butter
1 1/2 cups heavy cream
1 teaspoon Creole mustard
2 (6 ounce) cans crabmeat, drained and flaked
1 (4 ounce) can small shrimp, drained
1 teaspoon Cajun seasoning
salt and pepper to taste
2 pounds grouper fillets
1 tablespoon olive oil
1 lemon, juiced
1 teaspoon chopped fresh parsley
salt and pepper to taste
Directions
Preheat the oven broiler. Cover a medium baking dish with foil.
Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.
Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.
Alfredo Sauce recipe.
Ingredients
3 tablespoons butter
8 fluid ounces heavy whipping cream
salt to taste
1 pinch ground nutmeg
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
2 tablespoons grated Parmesan cheese
Directions
Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.
3 tablespoons butter
8 fluid ounces heavy whipping cream
salt to taste
1 pinch ground nutmeg
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
2 tablespoons grated Parmesan cheese
Directions
Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.
American-Style Red Beans and Rice recipe.
Ingredients
1 tablespoon olive oil
1 (15 ounce) can kidney beans
1 1/2 cups tomato sauce
4 1/2 cups water, divided
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 pinch dried thyme
salt and pepper to taste
5 teaspoons adobo seasoning, divided
2 cups uncooked white rice
Directions
In a large saucepan combine olive oil, kidney beans, tomato sauce, 1/2 cup water, oregano, basil, thyme, salt, pepper and 2 teaspoons adobo. Simmer on low heat.
Meanwhile, bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed. Stir in remaining 3 teaspoons adobo. Serve beans over the rice.
1 tablespoon olive oil
1 (15 ounce) can kidney beans
1 1/2 cups tomato sauce
4 1/2 cups water, divided
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 pinch dried thyme
salt and pepper to taste
5 teaspoons adobo seasoning, divided
2 cups uncooked white rice
Directions
In a large saucepan combine olive oil, kidney beans, tomato sauce, 1/2 cup water, oregano, basil, thyme, salt, pepper and 2 teaspoons adobo. Simmer on low heat.
Meanwhile, bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed. Stir in remaining 3 teaspoons adobo. Serve beans over the rice.
Arlene's Shrimp Dip recipe.
Ingredients
1 (6.5 ounce) can small shrimp, drained
3 tablespoons creamy salad dressing, e.g. Miracle Whip ™
1 tablespoon minced onion
1/8 teaspoon curry powder
paprika
Directions
In a medium bowl, place the small shrimp. Mash with a fork. Mix in creamy salad dressing, e.g. Miracle Whip ™, curry powder and onion. Thoroughly blend. Garnish with paprika. Cover and chill in the refrigerator at least 45 minutes before serving.
1 (6.5 ounce) can small shrimp, drained
3 tablespoons creamy salad dressing, e.g. Miracle Whip ™
1 tablespoon minced onion
1/8 teaspoon curry powder
paprika
Directions
In a medium bowl, place the small shrimp. Mash with a fork. Mix in creamy salad dressing, e.g. Miracle Whip ™, curry powder and onion. Thoroughly blend. Garnish with paprika. Cover and chill in the refrigerator at least 45 minutes before serving.
Apple Cinnamon Cheesecake by EAGLE BRAND� recipe.
Ingredients
1/2 cup butter or margarine, softened
1/4 cup firmly packed light brown sugar
1 cup all-purpose flour
1/4 cup quick cooking oats
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND� Sweetened Condensed Milk (NOT evaporated milk)
3 large eggs
1/2 cup frozen apple juice concentrate, thawed
2 medium all-purpose apples, cored and sliced
Cinnamon Apple Glaze:
1 tablespoon butter
1/4 cup apple juice concentrate, thawed
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
Directions
Preheat oven to 300 degrees F. In small bowl, beat 1/2 cup butter and sugar until fluffy. Add flour, oats, walnuts and cinnamon; mix well. Press firmly on bottom and halfway up side of 9-inch springform pan. Bake 10 minutes.
Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth (do not overbeat). Add eggs and apple juice concentrate; mix well. Pour into prepared pan. Bake 45 minutes or until center springs back when lightly touched. Cool.
Cook apples in remaining 1 tablespoon butter until tender-crisp in large skillet. Arrange on top of cheesecake; drizzle with Cinnamon Apple Glaze. Chill. Store leftovers covered in refrigerator.
Apple Cinnamon Glaze: In small saucepan, combine apple juice concentrate, cornstarch and ground cinnamon; mix well. Over low heat, cook and stir until thickened. (Makes about 1/4 cup)
1/2 cup butter or margarine, softened
1/4 cup firmly packed light brown sugar
1 cup all-purpose flour
1/4 cup quick cooking oats
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND� Sweetened Condensed Milk (NOT evaporated milk)
3 large eggs
1/2 cup frozen apple juice concentrate, thawed
2 medium all-purpose apples, cored and sliced
Cinnamon Apple Glaze:
1 tablespoon butter
1/4 cup apple juice concentrate, thawed
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
Directions
Preheat oven to 300 degrees F. In small bowl, beat 1/2 cup butter and sugar until fluffy. Add flour, oats, walnuts and cinnamon; mix well. Press firmly on bottom and halfway up side of 9-inch springform pan. Bake 10 minutes.
Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth (do not overbeat). Add eggs and apple juice concentrate; mix well. Pour into prepared pan. Bake 45 minutes or until center springs back when lightly touched. Cool.
Cook apples in remaining 1 tablespoon butter until tender-crisp in large skillet. Arrange on top of cheesecake; drizzle with Cinnamon Apple Glaze. Chill. Store leftovers covered in refrigerator.
Apple Cinnamon Glaze: In small saucepan, combine apple juice concentrate, cornstarch and ground cinnamon; mix well. Over low heat, cook and stir until thickened. (Makes about 1/4 cup)
Bohemian Macaroni and Cheese recipe.
Ingredients
2 (7.25 ounce) packages dry macaroni and cheese
1 green bell pepper, chopped
1 onion, chopped
1 large tomato, chopped
1 pound bacon - cooked and crumbled
Directions
Prepare both boxes of macaroni and cheese according to package directions.
Meanwhile, in a large bowl mix together the chopped bell green pepper, onion, tomato, and crumbled bacon.
Mix in prepared macaroni and cheese to large bowl with vegetables and bacon. Stir to incorporate ingredients evenly. Pour into a 9x13 inch baking dish.
Bake in a preheated 350 degree F (175 degree C) oven for 45 to 60 minutes, or until crispy on top. Serve warm.
2 (7.25 ounce) packages dry macaroni and cheese
1 green bell pepper, chopped
1 onion, chopped
1 large tomato, chopped
1 pound bacon - cooked and crumbled
Directions
Prepare both boxes of macaroni and cheese according to package directions.
Meanwhile, in a large bowl mix together the chopped bell green pepper, onion, tomato, and crumbled bacon.
Mix in prepared macaroni and cheese to large bowl with vegetables and bacon. Stir to incorporate ingredients evenly. Pour into a 9x13 inch baking dish.
Bake in a preheated 350 degree F (175 degree C) oven for 45 to 60 minutes, or until crispy on top. Serve warm.
Black Bean, Sausage, and Sweet Potato Soup recipe.
Ingredients
5 1/2 cups water
1 1/2 cups dry black beans
3 cloves garlic, minced
1/4 teaspoon ground allspice
2 cups chicken broth
1 tablespoon tomato paste
1 tablespoon water
1/4 pound Italian sausage, cut into 1/2 inch pieces
1/2 teaspoon Worcestershire sauce
1 pound sweet potatoes
3 green onions
salt to taste
ground black pepper to taste
Directions
In a 4 quart saucepan, combine beans, garlic, bay leaf, allspice, broth and 5 1/2 cups water. Cook, partially covered, until beans are tender, about 50 minutes. Discard bay leaf.
In a blender puree 1 cup cooked beans with 1 cup cooking liquid, and return to pan.
In a small bowl, stir together tomato paste and 1 tablespoon water; stir into beans with sausage and Worcestershire sauce. Simmer soup, covered, for 15 minutes. Soup may be prepared up to this point 3 days ahead.
While soup is simmering, peel sweet potatoes and cut into 1/2 inch pieces. Steam until tender, about 10 minutes. Stir potatoes, 3 chopped scallions, and salt and pepper to taste into soup. Serve soup garnished with scallion greens.
5 1/2 cups water
1 1/2 cups dry black beans
3 cloves garlic, minced
1/4 teaspoon ground allspice
2 cups chicken broth
1 tablespoon tomato paste
1 tablespoon water
1/4 pound Italian sausage, cut into 1/2 inch pieces
1/2 teaspoon Worcestershire sauce
1 pound sweet potatoes
3 green onions
salt to taste
ground black pepper to taste
Directions
In a 4 quart saucepan, combine beans, garlic, bay leaf, allspice, broth and 5 1/2 cups water. Cook, partially covered, until beans are tender, about 50 minutes. Discard bay leaf.
In a blender puree 1 cup cooked beans with 1 cup cooking liquid, and return to pan.
In a small bowl, stir together tomato paste and 1 tablespoon water; stir into beans with sausage and Worcestershire sauce. Simmer soup, covered, for 15 minutes. Soup may be prepared up to this point 3 days ahead.
While soup is simmering, peel sweet potatoes and cut into 1/2 inch pieces. Steam until tender, about 10 minutes. Stir potatoes, 3 chopped scallions, and salt and pepper to taste into soup. Serve soup garnished with scallion greens.
Baked Salmon II recipe.
Ingredients
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon
Directions
In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
Preheat oven to 375 degrees F (190 degrees C).
Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon
Directions
In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
Preheat oven to 375 degrees F (190 degrees C).
Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
Betty's Broccoli Casserole recipe.
Ingredients
1 (16 ounce) bag frozen broccoli florets
1/2 (16 ounce) bag frozen chopped broccoli
1 (8 ounce) package cream cheese, softened and cut into pieces
1 cup dry bread crumbs
1/4 cup melted butter
1 (2.25 ounce) package slivered almonds
Directions
Preheat an oven to 300 degrees F (150 degrees C). Grease an 8x8 inch baking dish.
Pour 1 or 2 tablespoons of water into a saucepan, and bring to a boil. Place the broccoli florets and chopped broccoli into the saucepan with the water, cover, and cook over medium heat until thawed, about 5 minutes. Drain off the water, and stir the cream cheese into the hot broccoli. Spread the broccoli mixture into the prepared baking dish.
Mix the bread crumbs with butter in a bowl, and spread over the broccoli in an even layer. Sprinkle the top with almonds, and bake in the preheated oven until the top is browned and the dish is bubbling, 45 minutes to 1 hour.
1 (16 ounce) bag frozen broccoli florets
1/2 (16 ounce) bag frozen chopped broccoli
1 (8 ounce) package cream cheese, softened and cut into pieces
1 cup dry bread crumbs
1/4 cup melted butter
1 (2.25 ounce) package slivered almonds
Directions
Preheat an oven to 300 degrees F (150 degrees C). Grease an 8x8 inch baking dish.
Pour 1 or 2 tablespoons of water into a saucepan, and bring to a boil. Place the broccoli florets and chopped broccoli into the saucepan with the water, cover, and cook over medium heat until thawed, about 5 minutes. Drain off the water, and stir the cream cheese into the hot broccoli. Spread the broccoli mixture into the prepared baking dish.
Mix the bread crumbs with butter in a bowl, and spread over the broccoli in an even layer. Sprinkle the top with almonds, and bake in the preheated oven until the top is browned and the dish is bubbling, 45 minutes to 1 hour.
Broiled Sweet and Tangy Tilapia recipe.
Ingredients
2 tablespoons butter
3 teaspoons lemon juice, divided
1 tablespoon melted butter
1 teaspoon Dijon mustard
1 teaspoon raspberry vinegar
2 teaspoons honey
1 teaspoon chopped fresh tarragon
salt and pepper to taste
1 pound tilapia fillets
Directions
Preheat the oven broiler. Place a sheet of aluminum foil on a baking sheet, and coat with 2 tablespoons butter.
In a bowl, whisk together 1 teaspoon lemon juice, melted butter, mustard, raspberry vinegar, honey, tarragon, salt, and pepper.
Place the tilapia on the prepared baking sheet, and broil about 3 minutes in the preheated oven. Turn tilapia, and drizzle with about half the lemon juice dressing mixture. Continue broiling about 3 minutes, turn, and drizzle with remaining dressing. Continue broiling about 2 minutes, or until fish is easily flaked with a fork. Remove from heat, and sprinkle with remaining lemon juice to serve.
2 tablespoons butter
3 teaspoons lemon juice, divided
1 tablespoon melted butter
1 teaspoon Dijon mustard
1 teaspoon raspberry vinegar
2 teaspoons honey
1 teaspoon chopped fresh tarragon
salt and pepper to taste
1 pound tilapia fillets
Directions
Preheat the oven broiler. Place a sheet of aluminum foil on a baking sheet, and coat with 2 tablespoons butter.
In a bowl, whisk together 1 teaspoon lemon juice, melted butter, mustard, raspberry vinegar, honey, tarragon, salt, and pepper.
Place the tilapia on the prepared baking sheet, and broil about 3 minutes in the preheated oven. Turn tilapia, and drizzle with about half the lemon juice dressing mixture. Continue broiling about 3 minutes, turn, and drizzle with remaining dressing. Continue broiling about 2 minutes, or until fish is easily flaked with a fork. Remove from heat, and sprinkle with remaining lemon juice to serve.
Amaretto Cake recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (5.1 ounce) package instant vanilla pudding mix
2 tablespoons amaretto liqueur
1/2 cup water
1/2 cup vegetable oil
1/4 teaspoon almond extract
1/2 cup amaretto liqueur
1 cup sifted confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.
1 (18.25 ounce) package yellow cake mix
1 (5.1 ounce) package instant vanilla pudding mix
2 tablespoons amaretto liqueur
1/2 cup water
1/2 cup vegetable oil
1/4 teaspoon almond extract
1/2 cup amaretto liqueur
1 cup sifted confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.
Broccoli-Cauliflower Toss recipe.
Ingredients
1 1/2 cups fresh broccoli florets
1/2 cup fresh cauliflowerets
1/2 cup sliced carrots
1/4 cup water
1 cup cubed cooked chicken
6 cherry tomatoes, halved
2/3 cup vegetable oil
1/3 cup red wine vinegar
2 teaspoons honey
1 teaspoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a large covered saucepan, steam broccoli, cauliflower and carrots in water for 2-3 minutes; drain. Place in a bowl; add chicken and tomatoes. Combine dressing ingredients; pour over salad. Cover and chill for at least 4 hours, stirring occasionally. Drain before serving.
1 1/2 cups fresh broccoli florets
1/2 cup fresh cauliflowerets
1/2 cup sliced carrots
1/4 cup water
1 cup cubed cooked chicken
6 cherry tomatoes, halved
2/3 cup vegetable oil
1/3 cup red wine vinegar
2 teaspoons honey
1 teaspoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a large covered saucepan, steam broccoli, cauliflower and carrots in water for 2-3 minutes; drain. Place in a bowl; add chicken and tomatoes. Combine dressing ingredients; pour over salad. Cover and chill for at least 4 hours, stirring occasionally. Drain before serving.
Bacon for the Family or a Crowd recipe.
Ingredients
1 pound thick sliced bacon
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Arrange bacon on baking sheet in a single layer with the edges touching or slightly overlapping.
Bake in preheated oven to desired degree of doneness, 10 to 15 minutes. Remove bacon from the baking sheet with tongs or a fork, and drain on a paper towel-lined plate.
1 pound thick sliced bacon
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Arrange bacon on baking sheet in a single layer with the edges touching or slightly overlapping.
Bake in preheated oven to desired degree of doneness, 10 to 15 minutes. Remove bacon from the baking sheet with tongs or a fork, and drain on a paper towel-lined plate.
Best Ever Chocolate Chip Cookies I recipe.
Ingredients
3 cups margarine, softened
2 1/2 cups white sugar
2 1/2 cups packed brown sugar
2 teaspoons vanilla extract
8 cups all-purpose flour
4 teaspoons baking soda
1 teaspoon salt
4 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together margarine, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla. In a separate bowl, mix together flour, baking soda, and salt. Add to egg mixture, and mix well. Stir in chocolate chips. Instead of just dropping them onto the cookie sheet, I roll the cookies into balls - it makes them all look very uniform and nice!
Bake in preheated oven for 12 to15 minutes, or until light brown. Cool on a wire rack.
3 cups margarine, softened
2 1/2 cups white sugar
2 1/2 cups packed brown sugar
2 teaspoons vanilla extract
8 cups all-purpose flour
4 teaspoons baking soda
1 teaspoon salt
4 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together margarine, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla. In a separate bowl, mix together flour, baking soda, and salt. Add to egg mixture, and mix well. Stir in chocolate chips. Instead of just dropping them onto the cookie sheet, I roll the cookies into balls - it makes them all look very uniform and nice!
Bake in preheated oven for 12 to15 minutes, or until light brown. Cool on a wire rack.
Best Ziti Ever recipe.
Ingredients
1 (16 ounce) package ziti pasta
1 pound mild Italian sausage, casings removed
2 (24 ounce) jars marinara sauce
1 1/2 teaspoons dried basil, divided
12 ounces ricotta cheese
1 1/2 teaspoons Italian seasoning, divided
1 dash salt and pepper
1 pound mozzarella cheese, shredded
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
Bake in preheated oven for 40 to 45 minutes.
1 (16 ounce) package ziti pasta
1 pound mild Italian sausage, casings removed
2 (24 ounce) jars marinara sauce
1 1/2 teaspoons dried basil, divided
12 ounces ricotta cheese
1 1/2 teaspoons Italian seasoning, divided
1 dash salt and pepper
1 pound mozzarella cheese, shredded
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
Bake in preheated oven for 40 to 45 minutes.
Addictive Sweet Potato Burritos recipe.
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
Bake for 12 minutes in the preheated oven, and serve.
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
Bake for 12 minutes in the preheated oven, and serve.
Bistro Veal Burgers recipe.
Ingredients
1 slice bread, torn into small pieces
2 tablespoons milk
1 tablespoon Worcestershire sauce
2 basil leaves, chopped
1 teaspoon minced fresh rosemary
1 teaspoon pepper
1 pound ground veal
4 (1 ounce) slices Cheddar or pepper jack cheese (optional)
4 hamburger buns
Directions
Place torn bread into a bowl and sprinkle with milk and Worcestershire sauce. Mix in egg until combined. Season with basil, rosemary, and pepper. Mix in veal until evenly mixed. Shape veal mixture into four patties.
Preheat a grill for medium heat.
Lightly oil the hot grill. Grill veal burgers to desired degree of doneness, about 5 minutes per side for medium. Place a slice of cheese on each burger, and allow to melt for about 1 minute before serving on buns.
1 slice bread, torn into small pieces
2 tablespoons milk
1 tablespoon Worcestershire sauce
2 basil leaves, chopped
1 teaspoon minced fresh rosemary
1 teaspoon pepper
1 pound ground veal
4 (1 ounce) slices Cheddar or pepper jack cheese (optional)
4 hamburger buns
Directions
Place torn bread into a bowl and sprinkle with milk and Worcestershire sauce. Mix in egg until combined. Season with basil, rosemary, and pepper. Mix in veal until evenly mixed. Shape veal mixture into four patties.
Preheat a grill for medium heat.
Lightly oil the hot grill. Grill veal burgers to desired degree of doneness, about 5 minutes per side for medium. Place a slice of cheese on each burger, and allow to melt for about 1 minute before serving on buns.
Bread Pretzels recipe.
Ingredients
1 1/2 teaspoons active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
1/2 teaspoon white sugar
1/4 teaspoon salt
2 cups bread flour
1 egg, beaten
2 tablespoons kosher salt
Directions
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine yeast mixture, sugar, salt and 1 cup flour; beat well. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough is formed. Place dough in a lightly oiled bowl, cover, and let rise until doubled in volume.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a cookie sheet.
Turn dough out onto a lightly floured surface and divide into 12 pieces. Roll pieces out into long sticks and form into pretzel shape. Place pretzels on prepared baking sheet. Brush with beaten egg and sprinkle with kosher salt.
Bake in preheated oven for 12 to 15 minutes, until golden brown.
1 1/2 teaspoons active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
1/2 teaspoon white sugar
1/4 teaspoon salt
2 cups bread flour
1 egg, beaten
2 tablespoons kosher salt
Directions
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine yeast mixture, sugar, salt and 1 cup flour; beat well. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough is formed. Place dough in a lightly oiled bowl, cover, and let rise until doubled in volume.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a cookie sheet.
Turn dough out onto a lightly floured surface and divide into 12 pieces. Roll pieces out into long sticks and form into pretzel shape. Place pretzels on prepared baking sheet. Brush with beaten egg and sprinkle with kosher salt.
Bake in preheated oven for 12 to 15 minutes, until golden brown.
Apple and Pumpkin Dessert recipe.
Ingredients
2 (1 gram) packets sugar substitute
1 teaspoon pumpkin pie spice
1 Granny Smith apple - peeled, cored and chopped
1/4 cup canned pumpkin
2 tablespoons water
Directions
Sprinkle 1/3 packet of sugar substitute and 1/3 teaspoon pumpkin pie spice in the bottom of a microwave-safe bowl. Layer 1/4 of the apple pieces into the bowl; repeat. Spread the pumpkin over the apples. Sprinkle the remaining sugar substitute and pumpkin pie spice on the pumpkin. Top with the remaining apples. Pour the water over the mixture.
Cook in microwave on high for 3 1/2 minutes, stirring every minute.
2 (1 gram) packets sugar substitute
1 teaspoon pumpkin pie spice
1 Granny Smith apple - peeled, cored and chopped
1/4 cup canned pumpkin
2 tablespoons water
Directions
Sprinkle 1/3 packet of sugar substitute and 1/3 teaspoon pumpkin pie spice in the bottom of a microwave-safe bowl. Layer 1/4 of the apple pieces into the bowl; repeat. Spread the pumpkin over the apples. Sprinkle the remaining sugar substitute and pumpkin pie spice on the pumpkin. Top with the remaining apples. Pour the water over the mixture.
Cook in microwave on high for 3 1/2 minutes, stirring every minute.
Blueberry Dump Cake recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
4 cups fresh blueberries
1/2 cup white sugar
1/2 cup butter, melted
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.
1 (18.25 ounce) package yellow cake mix
4 cups fresh blueberries
1/2 cup white sugar
1/2 cup butter, melted
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.
Billy's Pasta Salad recipe.
Ingredients
1 (16 ounce) package rainbow rotini pasta
2 cups shredded cooked chicken meat
2 stalks celery, diced
1 red onion, diced
2 cups mayonnaise
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse with cold water to cool.
Stir together chicken, celery, onion, and mayonnaise; fold in cold pasts, and season to taste with salt and pepper. Place in refrigerator, and let rest for at least an hour before serving.
1 (16 ounce) package rainbow rotini pasta
2 cups shredded cooked chicken meat
2 stalks celery, diced
1 red onion, diced
2 cups mayonnaise
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse with cold water to cool.
Stir together chicken, celery, onion, and mayonnaise; fold in cold pasts, and season to taste with salt and pepper. Place in refrigerator, and let rest for at least an hour before serving.
Banana Pecan Cake recipe.
Ingredients
1 1/2 cups sugar
3/4 cup shortening
1 cup mashed bananas
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped pecans
PECAN FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 cup light cream
2 tablespoons butter
1/2 cup chopped pecans
1/4 teaspoon salt
1 teaspoon vanilla extract
FLUFFY FROSTING:
1 egg white
1/4 cup shortening
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
Directions
In a large mixing bowl, cream sugar and shortening. Add eggs, one at a time, beating well after each addition. Blend in bananas and vanilla. Sift flour; then sift together with baking powder, soda and salt. Add alternately with buttermilk to the creamed mixture. Stir in nuts. Pour into two greased and floured 9-in. round cake pans. Sprinkle coconut on top of each cake. Bake at 375 degrees F for 25-30 minutes or until cakes test done. Cool in pans 10 minutes; remove and cool completely. For filling, combine sugar, flour, cream and butter in a saucepan. Cook over medium heat until thick. Add nuts, salt and vanilla; cool. Spread filling on one cake layer with coconut side up. Place second layer, coconut side up, on top. For frosting, beat egg white, shortening, butter and vanilla until smooth and creamy. Add sugar and beat until light and fluffy. Frost sides of cake only. If desired, cake can be made without frosting.
1 1/2 cups sugar
3/4 cup shortening
1 cup mashed bananas
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped pecans
PECAN FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 cup light cream
2 tablespoons butter
1/2 cup chopped pecans
1/4 teaspoon salt
1 teaspoon vanilla extract
FLUFFY FROSTING:
1 egg white
1/4 cup shortening
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
Directions
In a large mixing bowl, cream sugar and shortening. Add eggs, one at a time, beating well after each addition. Blend in bananas and vanilla. Sift flour; then sift together with baking powder, soda and salt. Add alternately with buttermilk to the creamed mixture. Stir in nuts. Pour into two greased and floured 9-in. round cake pans. Sprinkle coconut on top of each cake. Bake at 375 degrees F for 25-30 minutes or until cakes test done. Cool in pans 10 minutes; remove and cool completely. For filling, combine sugar, flour, cream and butter in a saucepan. Cook over medium heat until thick. Add nuts, salt and vanilla; cool. Spread filling on one cake layer with coconut side up. Place second layer, coconut side up, on top. For frosting, beat egg white, shortening, butter and vanilla until smooth and creamy. Add sugar and beat until light and fluffy. Frost sides of cake only. If desired, cake can be made without frosting.
Apricot Muffins recipe.
Ingredients
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
1/2 cup chopped dried apricots
2 teaspoons grated orange peel
Directions
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, milk and oil; mix well. Stir into dry ingredients just until combined. Fold in apricots and orange peel. Fill paper-lined muffin cups two-thirds full.
Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
1/2 cup chopped dried apricots
2 teaspoons grated orange peel
Directions
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, milk and oil; mix well. Stir into dry ingredients just until combined. Fold in apricots and orange peel. Fill paper-lined muffin cups two-thirds full.
Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Amber Beer Cheese Dip recipe.
Ingredients
2 (10 ounce) packages extra-sharp Cheddar cheese (such as Cracker Barrel�), shredded
3 tablespoons minced garlic
1 (12 ounce) bottle amber beer
1/4 teaspoon cayenne pepper, or to taste
Directions
Place the shredded cheese and garlic in the bowl of a food processor. With food processor running, slowly pour in the beer, scraping sides of the bowl as necessary; process until evenly blended. Season with cayenne pepper to taste. Transfer to a serving bowl, cover, and chill until ready to serve.
2 (10 ounce) packages extra-sharp Cheddar cheese (such as Cracker Barrel�), shredded
3 tablespoons minced garlic
1 (12 ounce) bottle amber beer
1/4 teaspoon cayenne pepper, or to taste
Directions
Place the shredded cheese and garlic in the bowl of a food processor. With food processor running, slowly pour in the beer, scraping sides of the bowl as necessary; process until evenly blended. Season with cayenne pepper to taste. Transfer to a serving bowl, cover, and chill until ready to serve.
Best Pennsylvania Dutch Chicken Corn Soup recipe.
Ingredients
2 (3 pound) whole chickens, cut into pieces
3 quarts water
3 onions, minced
1 cup chopped celery
2 1/2 tablespoons salt
1 1/4 teaspoons ground nutmeg
1/4 teaspoon ground black pepper
10 ears fresh corn
1 cup sifted all-purpose flour
1/2 cup milk
Directions
In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
Chop cooled chicken meat and add to soup.
In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.
2 (3 pound) whole chickens, cut into pieces
3 quarts water
3 onions, minced
1 cup chopped celery
2 1/2 tablespoons salt
1 1/4 teaspoons ground nutmeg
1/4 teaspoon ground black pepper
10 ears fresh corn
1 cup sifted all-purpose flour
1/2 cup milk
Directions
In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
Chop cooled chicken meat and add to soup.
In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.
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