Ingredients
1 medium head cabbage, cored and shredded
1 medium onion, finely chopped
1 cup SPLENDA� No Calorie Sweetener, Granulated
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon SPLENDA� No Calorie Sweetener, Granulated
1 teaspoon prepared mustard
3/4 cup vegetable oil
Directions
In a large bowl, toss together the cabbage, onion, and 1 cup SPLENDA� Granulated Sweetener. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon SPLENDA� Granulated Sweetener, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.
6.08.2011
Apricot Bread recipe.
Ingredients
1 cup snipped dried apricots
2 cups warm water
1 cup sugar
2 tablespoons butter or margarine, softened
3/4 cup orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped nuts
Directions
Soak apricots in warm water for 30 minutes. Meanwhile, in a mixing bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.
1 cup snipped dried apricots
2 cups warm water
1 cup sugar
2 tablespoons butter or margarine, softened
3/4 cup orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped nuts
Directions
Soak apricots in warm water for 30 minutes. Meanwhile, in a mixing bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.
Aunt Kathy's Cheese Wedges recipe.
Ingredients
1 1/2 cups grated Cheddar cheese
1 cup mayonnaise
1/2 cup butter, softened
1 cup chopped black olives, drained
1/2 teaspoon seasoned salt
1/2 teaspoon curry powder
6 English muffins, split
Directions
Gently stir together the Cheddar cheese, mayonnaise, butter, olives, seasoned salt, and curry powder in a bowl.
Preheat oven broiler.
Lightly toast the English muffins in a toaster. Spread each muffin with a portion of the cheese mixture. Arrange muffins on a large baking sheet.
Broil topped muffins under the broiler until the cheese bubbles, 3 to 5 minutes. Cut into halves to serve.
1 1/2 cups grated Cheddar cheese
1 cup mayonnaise
1/2 cup butter, softened
1 cup chopped black olives, drained
1/2 teaspoon seasoned salt
1/2 teaspoon curry powder
6 English muffins, split
Directions
Gently stir together the Cheddar cheese, mayonnaise, butter, olives, seasoned salt, and curry powder in a bowl.
Preheat oven broiler.
Lightly toast the English muffins in a toaster. Spread each muffin with a portion of the cheese mixture. Arrange muffins on a large baking sheet.
Broil topped muffins under the broiler until the cheese bubbles, 3 to 5 minutes. Cut into halves to serve.
Banana Plum Bread recipe.
Ingredients
1/2 cup white sugar
1/2 cup margarine, softened
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups mashed ripe bananas
1 cup plums, pitted and chopped
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
In a large bowl, mash the sugar and margarine together until creamy, and beat in the eggs. In a separate bowl, sift the flour with baking powder and baking soda. Stir the flour mixture into the egg mixture in thirds, alternating with the mashed bananas until the batter is smooth and well combined. Gently fold in the plums, and place the batter into the prepared baking dish.
Bake in the preheated oven until golden brown, about 1 hour.
1/2 cup white sugar
1/2 cup margarine, softened
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups mashed ripe bananas
1 cup plums, pitted and chopped
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
In a large bowl, mash the sugar and margarine together until creamy, and beat in the eggs. In a separate bowl, sift the flour with baking powder and baking soda. Stir the flour mixture into the egg mixture in thirds, alternating with the mashed bananas until the batter is smooth and well combined. Gently fold in the plums, and place the batter into the prepared baking dish.
Bake in the preheated oven until golden brown, about 1 hour.
Brown Rice and Black Bean Casserole recipe.
Ingredients
1/3 cup brown rice
1 cup vegetable broth
1 tablespoon olive oil
1/3 cup diced onion
1 medium zucchini, thinly sliced
2 cooked skinless boneless chicken breast halves, chopped
1/2 cup sliced mushrooms
1/2 teaspoon cumin
salt to taste
ground cayenne pepper to taste
1 (15 ounce) can black beans, drained
1 (4 ounce) can diced green chile peppers, drained
1/3 cup shredded carrots
2 cups shredded Swiss cheese
Directions
Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.
1/3 cup brown rice
1 cup vegetable broth
1 tablespoon olive oil
1/3 cup diced onion
1 medium zucchini, thinly sliced
2 cooked skinless boneless chicken breast halves, chopped
1/2 cup sliced mushrooms
1/2 teaspoon cumin
salt to taste
ground cayenne pepper to taste
1 (15 ounce) can black beans, drained
1 (4 ounce) can diced green chile peppers, drained
1/3 cup shredded carrots
2 cups shredded Swiss cheese
Directions
Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.
Broccoli Pork Stir-Fry recipe.
Ingredients
1 (3 ounce) package pork ramen noodles
1 cup warm water
2 teaspoons cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
2/3 cup cold water
1 1/2 teaspoons reduced-sodium soy sauce
1 teaspoon white vinegar
4 teaspoons canola oil
1/2 pound pork tenderloin, thinly sliced
6 large fresh mushrooms, sliced
1 cup fresh broccoli florets
1/2 cup julienned sweet red pepper
3 green onions, sliced (white parts only)
Directions
Set aside 1 teaspoon of seasoning from seasoning packet (discard remaining seasoning or save for another use). Break noodles into small pieces and place in a microwave-safe dish; add warm water. Microwave, uncovered, on high for 2 minutes. Drain and set aside.
In a small bowl, combine the cornstarch, garlic powder, pepper flakes and reserved seasoning. Stir in the cold water, soy sauce and vinegar until smooth; set aside.
In a large skillet or wok, heat oil; stir-fry pork and mushrooms for 5 minutes. Add broccoli and red pepper. Stir-fry for 4-5 minutes or until vegetables are crisp-tender and pork is no longer pink. Stir cornstarch mixture and stir into skillet. Add noodles and onions. Bring to a boil; cook and stir for 2 minutes or until thickened.
1 (3 ounce) package pork ramen noodles
1 cup warm water
2 teaspoons cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
2/3 cup cold water
1 1/2 teaspoons reduced-sodium soy sauce
1 teaspoon white vinegar
4 teaspoons canola oil
1/2 pound pork tenderloin, thinly sliced
6 large fresh mushrooms, sliced
1 cup fresh broccoli florets
1/2 cup julienned sweet red pepper
3 green onions, sliced (white parts only)
Directions
Set aside 1 teaspoon of seasoning from seasoning packet (discard remaining seasoning or save for another use). Break noodles into small pieces and place in a microwave-safe dish; add warm water. Microwave, uncovered, on high for 2 minutes. Drain and set aside.
In a small bowl, combine the cornstarch, garlic powder, pepper flakes and reserved seasoning. Stir in the cold water, soy sauce and vinegar until smooth; set aside.
In a large skillet or wok, heat oil; stir-fry pork and mushrooms for 5 minutes. Add broccoli and red pepper. Stir-fry for 4-5 minutes or until vegetables are crisp-tender and pork is no longer pink. Stir cornstarch mixture and stir into skillet. Add noodles and onions. Bring to a boil; cook and stir for 2 minutes or until thickened.
Bow Ties, Zucchini, Carrots, and Chicken recipe.
Ingredients
1 tablespoon olive oil
12 cloves garlic, pressed and divided
4 zucchini, thinly sliced
salt and pepper to taste
1 1/4 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
1 pound carrots, peeled and thinly sliced
1 (16 ounce) package uncooked farfalle (bow tie) pasta
1/4 cup butter
1 (14 ounce) can chicken broth
3/4 cup water
1 (.18 ounce) packet chicken bouillon granules
1/2 cup grated Parmesan cheese
Directions
Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.
Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.
Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.
1 tablespoon olive oil
12 cloves garlic, pressed and divided
4 zucchini, thinly sliced
salt and pepper to taste
1 1/4 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
1 pound carrots, peeled and thinly sliced
1 (16 ounce) package uncooked farfalle (bow tie) pasta
1/4 cup butter
1 (14 ounce) can chicken broth
3/4 cup water
1 (.18 ounce) packet chicken bouillon granules
1/2 cup grated Parmesan cheese
Directions
Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.
Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.
Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.
Angel Food Cake Roll recipe.
Ingredients
1 (16 ounce) package angel food cake mix
5 teaspoons confectioners' sugar
1 (8 ounce) container reduced fat strawberry yogurt
1 (1 ounce) package instant sugar-free vanilla pudding mix
3 drops red food coloring
2 cups reduced-fat whipped topping
Directions
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Prepare cake according to package directions. Pour batter into prepared pan. Bake at 350 degrees F for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up jelly-roll style in the towel, starting with a short side. Cool on a wire rack.
In a bowl, whisk the yogurt, pudding mix and food coloring if desired. Fold in whipped topping. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up. Cover and freeze. Remove from freezer 30 minutes before slicing.
1 (16 ounce) package angel food cake mix
5 teaspoons confectioners' sugar
1 (8 ounce) container reduced fat strawberry yogurt
1 (1 ounce) package instant sugar-free vanilla pudding mix
3 drops red food coloring
2 cups reduced-fat whipped topping
Directions
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Prepare cake according to package directions. Pour batter into prepared pan. Bake at 350 degrees F for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up jelly-roll style in the towel, starting with a short side. Cool on a wire rack.
In a bowl, whisk the yogurt, pudding mix and food coloring if desired. Fold in whipped topping. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up. Cover and freeze. Remove from freezer 30 minutes before slicing.
Berry Barbecued Pork Roast recipe.
Ingredients
1 (3 pound) boneless pork loin roast
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fresh or frozen cranberries
1 cup sugar
1/2 cup orange juice
1/2 cup barbecue sauce
Directions
Sprinkle roast with salt and pepper. Place with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 45 minutes.
Meanwhile, in a saucepan, combine the cranberries, sugar, orange juice and barbecue sauce. Bring to a boil. Reduce heat to medium-low; cook and stir for 10-12 minutes or until cranberries pop and sauce is thickened.
Brush some of the sauce over roast. Bake 15-20 minutes longer or until a meat thermometer reads 160 degrees F, brushing often with sauce. Let stand for 10 minutes before slicing. Serve with remaining sauce.
1 (3 pound) boneless pork loin roast
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fresh or frozen cranberries
1 cup sugar
1/2 cup orange juice
1/2 cup barbecue sauce
Directions
Sprinkle roast with salt and pepper. Place with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 45 minutes.
Meanwhile, in a saucepan, combine the cranberries, sugar, orange juice and barbecue sauce. Bring to a boil. Reduce heat to medium-low; cook and stir for 10-12 minutes or until cranberries pop and sauce is thickened.
Brush some of the sauce over roast. Bake 15-20 minutes longer or until a meat thermometer reads 160 degrees F, brushing often with sauce. Let stand for 10 minutes before slicing. Serve with remaining sauce.
Baked Rosa Maria Fries recipe.
Ingredients
olive oil cooking spray
4 russet potatoes
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons dried thyme leaves
1 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried parsley
1/2 teaspoon ground sage
1/2 teaspoon cracked black pepper
1/4 teaspoon salt
Directions
Preheat an oven to 425 degrees F (220 degrees C). Spray a large baking sheet with cooking spray.
Place whole potatoes into a covered dish; cook in microwave on High for 4 minutes. Allow to cool slightly before cutting each potato into 8 to 10 wedges.
Place the potato wedges in a large bowl, drizzle with olive oil, and toss until evenly coated. Spread the wedges in a single layer onto the prepared baking sheet.
Bake the potatoes in the preheated oven for 10 minutes. Spray the wedges with the cooking spray, turn, and spray again with the cooking spray. Continue baking until golden brown, about 12 minutes more.
Stir the rosemary, thyme, garlic powder, oregano, parsley, sage, pepper, and salt together in a small bowl; sprinkle evenly over the potato wedges. Serve hot.
olive oil cooking spray
4 russet potatoes
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons dried thyme leaves
1 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried parsley
1/2 teaspoon ground sage
1/2 teaspoon cracked black pepper
1/4 teaspoon salt
Directions
Preheat an oven to 425 degrees F (220 degrees C). Spray a large baking sheet with cooking spray.
Place whole potatoes into a covered dish; cook in microwave on High for 4 minutes. Allow to cool slightly before cutting each potato into 8 to 10 wedges.
Place the potato wedges in a large bowl, drizzle with olive oil, and toss until evenly coated. Spread the wedges in a single layer onto the prepared baking sheet.
Bake the potatoes in the preheated oven for 10 minutes. Spray the wedges with the cooking spray, turn, and spray again with the cooking spray. Continue baking until golden brown, about 12 minutes more.
Stir the rosemary, thyme, garlic powder, oregano, parsley, sage, pepper, and salt together in a small bowl; sprinkle evenly over the potato wedges. Serve hot.
Balinese Chicken Wings recipe.
Ingredients
4 cloves garlic, minced
1 fresh red chile pepper, finely chopped
1 shallot, minced
1 (1 inch) piece fresh turmeric root, peeled and minced
1 teaspoon kosher salt
1 tablespoon brown sugar
2 teaspoons olive oil
12 chicken wings, separated at joints, tips discarded
Directions
Combine garlic, chile pepper, shallot, turmeric, and kosher salt; bruise with a mortar and pestle, or with the flat side of a cleaver. Place into a bowl, and stir in brown sugar, and olive oil. Toss chicken wings with marinade, cover, and refrigerate for at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Toss the chicken wings again to recoat in marinade, then spread out onto prepared baking sheet.
Bake in preheated oven until deep, golden brown, about 30 minutes.
4 cloves garlic, minced
1 fresh red chile pepper, finely chopped
1 shallot, minced
1 (1 inch) piece fresh turmeric root, peeled and minced
1 teaspoon kosher salt
1 tablespoon brown sugar
2 teaspoons olive oil
12 chicken wings, separated at joints, tips discarded
Directions
Combine garlic, chile pepper, shallot, turmeric, and kosher salt; bruise with a mortar and pestle, or with the flat side of a cleaver. Place into a bowl, and stir in brown sugar, and olive oil. Toss chicken wings with marinade, cover, and refrigerate for at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Toss the chicken wings again to recoat in marinade, then spread out onto prepared baking sheet.
Bake in preheated oven until deep, golden brown, about 30 minutes.
Barb's Broccoli-Cauliflower Salad recipe.
Ingredients
12 slices bacon
1 head fresh broccoli, diced
1 head cauliflower, chopped
1/2 red onion, diced
3/4 cup sunflower seeds
1 cup creamy salad dressing
1 1/2 tablespoons white wine vinegar
1/4 cup white sugar
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans.
Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.
12 slices bacon
1 head fresh broccoli, diced
1 head cauliflower, chopped
1/2 red onion, diced
3/4 cup sunflower seeds
1 cup creamy salad dressing
1 1/2 tablespoons white wine vinegar
1/4 cup white sugar
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans.
Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.
Baked Garlic Parmesan Chicken recipe.
Ingredients
2 tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
2 tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Ancho Chile Rubbed Venison Steaks with Lime-Cilantro Butter recipe.
Ingredients
1/2 cup butter, softened
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
2 tablespoons steak seasoning
1 tablespoon ancho chile powder
4 (1/2 pound) venison steaks
Directions
Whip together the butter, lime juice, and cilantro in a small bowl until well combined. Transfer the butter mixture onto a large piece of plastic wrap, gently wrap and form the butter into a log. Freeze until ready to use.
Prepare a grill for medium-high heat.
Mix together the steak seasoning and ancho chile powder in a small bowl. Rub the seasoning blend onto both sides of the venison steaks.
Grill the steaks to preferred doneness, 5 to 8 minutes per side for medium. Top each steak with a slice of the lemon-cilantro butter to serve.
1/2 cup butter, softened
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
2 tablespoons steak seasoning
1 tablespoon ancho chile powder
4 (1/2 pound) venison steaks
Directions
Whip together the butter, lime juice, and cilantro in a small bowl until well combined. Transfer the butter mixture onto a large piece of plastic wrap, gently wrap and form the butter into a log. Freeze until ready to use.
Prepare a grill for medium-high heat.
Mix together the steak seasoning and ancho chile powder in a small bowl. Rub the seasoning blend onto both sides of the venison steaks.
Grill the steaks to preferred doneness, 5 to 8 minutes per side for medium. Top each steak with a slice of the lemon-cilantro butter to serve.
Black-Eyed Peas and Gumbo recipe.
Ingredients
1/3 cup vegetable oil
1/3 cup all-purpose flour
2 tablespoons vegetable oil
1 1/2 cups chopped okra
1 cup chopped onion
3/4 cup chopped celery
3 cloves garlic, peeled and minced
4 cups water
2 cups chopped tomatoes
1/3 cup chopped fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
2 bay leaves
1/2 pound cooked ham, cubed
1 (15.5 ounce) can black-eyed peas
Directions
Heat 1/3 cup oil in a medium saucepan over medium low heat, and whisk in flour. Whisking constantly, cook 5 to 7 minutes, until a golden brown roux has formed.
Heat 2 tablespoons oil in a large, heavy saucepan over medium high heat. Stir in okra, onion, celery, and garlic, and cook 10 minutes, or until tender.
Thoroughly blend roux into the vegetable mixture. Stir in water, tomatoes, parsley, salt, thyme, cayenne pepper, pepper, and bay leaves. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally.
Mix in ham, and continue cooking 15 minutes, until tender.
Stir in black-eyed peas, and continue cooking until heated through.
1/3 cup vegetable oil
1/3 cup all-purpose flour
2 tablespoons vegetable oil
1 1/2 cups chopped okra
1 cup chopped onion
3/4 cup chopped celery
3 cloves garlic, peeled and minced
4 cups water
2 cups chopped tomatoes
1/3 cup chopped fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
2 bay leaves
1/2 pound cooked ham, cubed
1 (15.5 ounce) can black-eyed peas
Directions
Heat 1/3 cup oil in a medium saucepan over medium low heat, and whisk in flour. Whisking constantly, cook 5 to 7 minutes, until a golden brown roux has formed.
Heat 2 tablespoons oil in a large, heavy saucepan over medium high heat. Stir in okra, onion, celery, and garlic, and cook 10 minutes, or until tender.
Thoroughly blend roux into the vegetable mixture. Stir in water, tomatoes, parsley, salt, thyme, cayenne pepper, pepper, and bay leaves. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally.
Mix in ham, and continue cooking 15 minutes, until tender.
Stir in black-eyed peas, and continue cooking until heated through.
Banana-Nut Corn Bread recipe.
Ingredients
2 (8.5 ounce) packages corn bread/muffin mix
1 cup mashed ripe bananas
1 cup chopped walnuts
1 cup milk
Directions
In a bowl, combine all ingredients just until blended. Spoon into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2 (8.5 ounce) packages corn bread/muffin mix
1 cup mashed ripe bananas
1 cup chopped walnuts
1 cup milk
Directions
In a bowl, combine all ingredients just until blended. Spoon into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Almond Crescents I recipe.
Ingredients
1 cup butter
1/2 cup confectioners' sugar
1 tablespoon brandy
2 teaspoons water
1 1/2 cups almonds
2 cups all-purpose flour
Directions
Cream butter or margarine with powdered sugar until light.
Mix in brandy and water.
Chop almonds and set 1/2 cup aside. Add the rest of the almonds to mixture. Stir in flour and mix well.
Chill dough until stiff enough to mold.
Preheat oven to 350 degrees F (180 degrees C).
Shape dough into crescent shapes (Use about 1 tsp per cookie.)
Dip into additional chopped almonds
Bake on ungreased cookie sheet 12 - 15 minutes.
Cool on wire racks about 5 minutes. Option: Roll gently in additional powdered sugar after cooling.
1 cup butter
1/2 cup confectioners' sugar
1 tablespoon brandy
2 teaspoons water
1 1/2 cups almonds
2 cups all-purpose flour
Directions
Cream butter or margarine with powdered sugar until light.
Mix in brandy and water.
Chop almonds and set 1/2 cup aside. Add the rest of the almonds to mixture. Stir in flour and mix well.
Chill dough until stiff enough to mold.
Preheat oven to 350 degrees F (180 degrees C).
Shape dough into crescent shapes (Use about 1 tsp per cookie.)
Dip into additional chopped almonds
Bake on ungreased cookie sheet 12 - 15 minutes.
Cool on wire racks about 5 minutes. Option: Roll gently in additional powdered sugar after cooling.
Butternut Pound Cake recipe.
Ingredients
1 cup butter
1/2 cup shortening
2 1/2 cups sugar
2 tablespoons butternut flavored extract
1 (5 ounce) can evaporated milk
3 fluid ounces milk
3 cups all-purpose flour
1/2 teaspoon salt
Directions
Grease and flour a 10 inch tube pan. Mix together the flour and salt. Set aside.
Combine the evaporated milk and whole milk; Set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the butternut flavoring. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1 cup butter
1/2 cup shortening
2 1/2 cups sugar
2 tablespoons butternut flavored extract
1 (5 ounce) can evaporated milk
3 fluid ounces milk
3 cups all-purpose flour
1/2 teaspoon salt
Directions
Grease and flour a 10 inch tube pan. Mix together the flour and salt. Set aside.
Combine the evaporated milk and whole milk; Set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the butternut flavoring. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Buttermilk Oatmeal Bread recipe.
Ingredients
1 cup rolled oats
1 cup buttermilk
1/2 cup vegetable oil
1/2 cup packed brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Mix oats with buttermilk. Let stand for 1/2 hour.
Stir oil, egg, and brown sugar into oat mixture. Stir together flour, baking powder, soda, and salt: mix into oat mixture. Pour batter into a greased and floured 8 1/2 x 4 1/2 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until done.
1 cup rolled oats
1 cup buttermilk
1/2 cup vegetable oil
1/2 cup packed brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Mix oats with buttermilk. Let stand for 1/2 hour.
Stir oil, egg, and brown sugar into oat mixture. Stir together flour, baking powder, soda, and salt: mix into oat mixture. Pour batter into a greased and floured 8 1/2 x 4 1/2 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until done.
7-Layer Meatless Tortilla Pie recipe.
Ingredients
2 (15 ounce) cans pinto beans, drained
1 cup Pace� Picante Sauce
1/4 teaspoon garlic powder
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, drained
1 small tomato, chopped
7 (8 inch) flour tortillas
2 cups shredded Cheddar cheese
Directions
Mash pinto beans. Stir in 3/4 cup picante sauce and garlic.
Mix remaining picante sauce, cilantro, black beans and tomato.
Place 1 tortilla on baking sheet. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2-inch of edge. Top with 1/4 cup cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat layers twice more. Top with remaining tortilla and spread with remaining pinto bean mixture. Cover with foil.
Bake at 400 degrees F for 40 minutes or until hot. Uncover. Top with remaining cheese. Cut into wedges. Serve with additional picante sauce and sprinkle with additional cilantro if desired.
2 (15 ounce) cans pinto beans, drained
1 cup Pace� Picante Sauce
1/4 teaspoon garlic powder
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, drained
1 small tomato, chopped
7 (8 inch) flour tortillas
2 cups shredded Cheddar cheese
Directions
Mash pinto beans. Stir in 3/4 cup picante sauce and garlic.
Mix remaining picante sauce, cilantro, black beans and tomato.
Place 1 tortilla on baking sheet. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2-inch of edge. Top with 1/4 cup cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat layers twice more. Top with remaining tortilla and spread with remaining pinto bean mixture. Cover with foil.
Bake at 400 degrees F for 40 minutes or until hot. Uncover. Top with remaining cheese. Cut into wedges. Serve with additional picante sauce and sprinkle with additional cilantro if desired.
Bacon-Mustard Salad Dressing recipe.
Ingredients
1 bacon, diced
6 tablespoons orange juice
1/2 cup fat-free sour cream
3 tablespoons finely chopped green onions (white portion only)
1 tablespoon Dijon mustard
1 garlic clove, minced
2 teaspoons brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
In a nonstick skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to drain on paper towels. Add orange juice to the drippings; stir to loosen browned bits from pan. Place the remaining ingredients in a blender or food processor; add orange juice mixture and bacon. Cover and process until smooth. Store in the refrigerator.
1 bacon, diced
6 tablespoons orange juice
1/2 cup fat-free sour cream
3 tablespoons finely chopped green onions (white portion only)
1 tablespoon Dijon mustard
1 garlic clove, minced
2 teaspoons brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
In a nonstick skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to drain on paper towels. Add orange juice to the drippings; stir to loosen browned bits from pan. Place the remaining ingredients in a blender or food processor; add orange juice mixture and bacon. Cover and process until smooth. Store in the refrigerator.
Bacon and Date Appetizer recipe.
Ingredients
1 (8 ounce) package pitted dates
4 ounces almonds
1 pound sliced bacon
Directions
Preheat the broiler.
Slit dates. Place one almond inside each date. Wrap dates with bacon, using toothpicks to hold them together.
Broil 10 minutes, or until bacon is evenly brown and crisp.
1 (8 ounce) package pitted dates
4 ounces almonds
1 pound sliced bacon
Directions
Preheat the broiler.
Slit dates. Place one almond inside each date. Wrap dates with bacon, using toothpicks to hold them together.
Broil 10 minutes, or until bacon is evenly brown and crisp.
Baked Dijon Salmon recipe.
Ingredients
1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.
1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.
Banh-Mi Style Vietnamese Baguette recipe.
Ingredients
2 portobello mushroom caps, sliced
2 teaspoons olive oil
salt and pepper to taste
1 carrot, sliced into sticks
1 daikon (white) radish, sliced into sticks
1 cup rice vinegar
1/2 cup fresh lime juice
1/2 cup cold water
1/2 cup chilled lime juice
2 teaspoons soy sauce
1 teaspoon nuoc mam (Vietnamese fish sauce)
1/2 teaspoon toasted sesame oil
2 tablespoons canola oil
2 teaspoons minced garlic
1/3 cup white sugar
1/3 cup cold water
1 jalapeno pepper, thinly sliced
8 sprigs fresh cilantro with stems
1 medium cucumber, sliced into thin strips
2 sprigs fresh Thai basil
2 (7 inch) French bread baguettes, split lengthwise
Directions
Preheat the oven to 450 degrees F (230 degrees C). Place the mushrooms on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 25 minutes. Cool slightly, then slice into strips.
While the mushrooms are roasting, bring a saucepan of water to a boil. Plunge the carrot and radish sticks into the boiling water and after a few seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a separate bowl, stir together the rice vinegar, 1/2 cup of lime juice and 1/2 cup cold water. Transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it's convenient.
In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, 1/3 cup sugar and 1/3 cup water. This is the sandwich sauce.
To assemble sandwiches, sprinkle a little of the sandwich sauce onto each half of the French loaves. Place the roasted mushrooms onto the bottom half of each roll and sprinkle with a little more sauce. Top with a few slices of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber, basil and cilantro. Close with the tops of the bread and serve.
2 portobello mushroom caps, sliced
2 teaspoons olive oil
salt and pepper to taste
1 carrot, sliced into sticks
1 daikon (white) radish, sliced into sticks
1 cup rice vinegar
1/2 cup fresh lime juice
1/2 cup cold water
1/2 cup chilled lime juice
2 teaspoons soy sauce
1 teaspoon nuoc mam (Vietnamese fish sauce)
1/2 teaspoon toasted sesame oil
2 tablespoons canola oil
2 teaspoons minced garlic
1/3 cup white sugar
1/3 cup cold water
1 jalapeno pepper, thinly sliced
8 sprigs fresh cilantro with stems
1 medium cucumber, sliced into thin strips
2 sprigs fresh Thai basil
2 (7 inch) French bread baguettes, split lengthwise
Directions
Preheat the oven to 450 degrees F (230 degrees C). Place the mushrooms on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 25 minutes. Cool slightly, then slice into strips.
While the mushrooms are roasting, bring a saucepan of water to a boil. Plunge the carrot and radish sticks into the boiling water and after a few seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a separate bowl, stir together the rice vinegar, 1/2 cup of lime juice and 1/2 cup cold water. Transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it's convenient.
In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, 1/3 cup sugar and 1/3 cup water. This is the sandwich sauce.
To assemble sandwiches, sprinkle a little of the sandwich sauce onto each half of the French loaves. Place the roasted mushrooms onto the bottom half of each roll and sprinkle with a little more sauce. Top with a few slices of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber, basil and cilantro. Close with the tops of the bread and serve.
Asian Corn Fritters recipe.
Ingredients
1/2 cup coarsely chopped sweet onion
1/4 cup coarsely chopped garlic
2 teaspoons ground coriander
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
2 teaspoons salt
3 tablespoons sweetened condensed milk
3 cups fresh corn kernels, roughly mashed
1 cup chopped fresh chives
1/2 cup frozen peas
1/4 cup white rice flour
2 tablespoons all-purpose flour
1 egg, beaten
1/4 cup water
1/2 cup chopped raw shrimp (optional)
3 tablespoons thinly sliced red chile pepper (optional)
4 cups vegetable oil for frying
Directions
Combine the onion, garlic, ground coriander, cayenne pepper, black pepper, salt, and sweetened condensed milk in the work bowl of a food processor, and pulse 4 to 5 times, until the mixture forms a smooth paste.
Scoop the spice paste into a large bowl, and stir in the corn, chives, peas, rice flour, all-purpose flour, egg, water, shrimp, and red chile pepper. Mix together to form a thick batter.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Drop batter about 1/4 cup at a time into the hot oil, and fry 2 to 3 minutes per side until golden brown. Remove the fritters from the hot oil, and drain on paper towels.
1/2 cup coarsely chopped sweet onion
1/4 cup coarsely chopped garlic
2 teaspoons ground coriander
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
2 teaspoons salt
3 tablespoons sweetened condensed milk
3 cups fresh corn kernels, roughly mashed
1 cup chopped fresh chives
1/2 cup frozen peas
1/4 cup white rice flour
2 tablespoons all-purpose flour
1 egg, beaten
1/4 cup water
1/2 cup chopped raw shrimp (optional)
3 tablespoons thinly sliced red chile pepper (optional)
4 cups vegetable oil for frying
Directions
Combine the onion, garlic, ground coriander, cayenne pepper, black pepper, salt, and sweetened condensed milk in the work bowl of a food processor, and pulse 4 to 5 times, until the mixture forms a smooth paste.
Scoop the spice paste into a large bowl, and stir in the corn, chives, peas, rice flour, all-purpose flour, egg, water, shrimp, and red chile pepper. Mix together to form a thick batter.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Drop batter about 1/4 cup at a time into the hot oil, and fry 2 to 3 minutes per side until golden brown. Remove the fritters from the hot oil, and drain on paper towels.
Apricot-Orange Glazed Carrots recipe.
Ingredients
8 medium carrots, sliced
1/2 cup dried apricots, sliced
1/2 cup orange juice
1 tablespoon butter
1 1/2 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon grated orange peel
1/8 teaspoon ground ginger
Directions
Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 9-11 minutes or until crisp-tender. Drain and set aside.
In the same pan, combine the remaining ingredients; cook and stir until lightly thickened. Return carrots to the pan; stir until glazed and heated through.
8 medium carrots, sliced
1/2 cup dried apricots, sliced
1/2 cup orange juice
1 tablespoon butter
1 1/2 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon grated orange peel
1/8 teaspoon ground ginger
Directions
Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 9-11 minutes or until crisp-tender. Drain and set aside.
In the same pan, combine the remaining ingredients; cook and stir until lightly thickened. Return carrots to the pan; stir until glazed and heated through.
Broccoli Pork Stir-Fry recipe.
Ingredients
1 (3 ounce) package pork ramen noodles
1 cup warm water
2 teaspoons cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
2/3 cup cold water
1 1/2 teaspoons reduced-sodium soy sauce
1 teaspoon white vinegar
4 teaspoons canola oil
1/2 pound pork tenderloin, thinly sliced
6 large fresh mushrooms, sliced
1 cup fresh broccoli florets
1/2 cup julienned sweet red pepper
3 green onions, sliced (white parts only)
Directions
Set aside 1 teaspoon of seasoning from seasoning packet (discard remaining seasoning or save for another use). Break noodles into small pieces and place in a microwave-safe dish; add warm water. Microwave, uncovered, on high for 2 minutes. Drain and set aside.
In a small bowl, combine the cornstarch, garlic powder, pepper flakes and reserved seasoning. Stir in the cold water, soy sauce and vinegar until smooth; set aside.
In a large skillet or wok, heat oil; stir-fry pork and mushrooms for 5 minutes. Add broccoli and red pepper. Stir-fry for 4-5 minutes or until vegetables are crisp-tender and pork is no longer pink. Stir cornstarch mixture and stir into skillet. Add noodles and onions. Bring to a boil; cook and stir for 2 minutes or until thickened.
1 (3 ounce) package pork ramen noodles
1 cup warm water
2 teaspoons cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
2/3 cup cold water
1 1/2 teaspoons reduced-sodium soy sauce
1 teaspoon white vinegar
4 teaspoons canola oil
1/2 pound pork tenderloin, thinly sliced
6 large fresh mushrooms, sliced
1 cup fresh broccoli florets
1/2 cup julienned sweet red pepper
3 green onions, sliced (white parts only)
Directions
Set aside 1 teaspoon of seasoning from seasoning packet (discard remaining seasoning or save for another use). Break noodles into small pieces and place in a microwave-safe dish; add warm water. Microwave, uncovered, on high for 2 minutes. Drain and set aside.
In a small bowl, combine the cornstarch, garlic powder, pepper flakes and reserved seasoning. Stir in the cold water, soy sauce and vinegar until smooth; set aside.
In a large skillet or wok, heat oil; stir-fry pork and mushrooms for 5 minutes. Add broccoli and red pepper. Stir-fry for 4-5 minutes or until vegetables are crisp-tender and pork is no longer pink. Stir cornstarch mixture and stir into skillet. Add noodles and onions. Bring to a boil; cook and stir for 2 minutes or until thickened.
Apple Graham Dessert recipe.
Ingredients
6 graham cracker, crushed
1 cup applesauce
1 cup whipped topping
Chopped walnuts
Directions
Place one graham cracker on a serving plate. Spread with 2 heaping tablespoons of applesauce. Repeat layers, ending with applesauce. Spread the whipped topping over top and sides. Sprinkle with nuts if desired. Refrigerate for 2 hours before slicing.
6 graham cracker, crushed
1 cup applesauce
1 cup whipped topping
Chopped walnuts
Directions
Place one graham cracker on a serving plate. Spread with 2 heaping tablespoons of applesauce. Repeat layers, ending with applesauce. Spread the whipped topping over top and sides. Sprinkle with nuts if desired. Refrigerate for 2 hours before slicing.
Annie's Strawberry Dessert recipe.
Ingredients
1 cup butter, softened
1 1/2 cups all-purpose flour
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
2 1/2 cups confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1 1/2 quarts fresh strawberries, halved
1 (8 ounce) jar ready-to-use strawberry glaze
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix the butter, flour, and pecans in a bowl, and press into a 9x13 inch baking dish.
Bake 10 to 15 minutes; do not allow to brown. Set aside until completely cool.
In a bowl, mix the cream cheese and confectioners' sugar until smooth. Blend in the whipped topping. Spread over the cooled crust. Refrigerate 8 hours, or overnight.
Top with strawberries and drizzle with glaze to serve.
1 cup butter, softened
1 1/2 cups all-purpose flour
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
2 1/2 cups confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1 1/2 quarts fresh strawberries, halved
1 (8 ounce) jar ready-to-use strawberry glaze
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix the butter, flour, and pecans in a bowl, and press into a 9x13 inch baking dish.
Bake 10 to 15 minutes; do not allow to brown. Set aside until completely cool.
In a bowl, mix the cream cheese and confectioners' sugar until smooth. Blend in the whipped topping. Spread over the cooled crust. Refrigerate 8 hours, or overnight.
Top with strawberries and drizzle with glaze to serve.
Balsamic Chicken and Pasta recipe.
Ingredients
3 cloves garlic, minced
2 ounces fresh basil leaves
1/2 cup olive oil
1/2 cup balsamic vinegar
6 skinless, boneless chicken breast halves
1 tablespoon salt
1 1/2 teaspoons ground black pepper
1 pound penne pasta
2 pints grape tomatoes, halved
1/4 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste
Directions
Mince garlic cloves in food processor or blender. Add 1/3 of the basil leaves to the processor, and chop until fine. Pour in 1/2 cup of olive oil, and continue to process until mixture turns light yellow with flecks of basil. Add the balsamic vinegar; process just until combined.
Place the chicken breasts in a large zip-top storage bag along with 1 tablespoon salt, 1 1/2 teaspoons pepper, and the contents of the food processor. Squeeze air out of bag and seal. Allow chicken to marinate for 2 hours, or up to overnight, turning occasionally.
Preheat the oven to 300 degrees F (150 degrees C).
Brown chicken in a large skillet over large heat, about 4 to 5 minutes per side. Transfer chicken to a large baking dish, and place in the oven until cooked through, about 15 to 20 minutes. Remove chicken from oven, slice into 1/4 inch strips, and return to baking dish to absorb cooking juices. Keep warm.
While chicken is baking, bring a large pot of water to a boil over high heat. Boil the pasta until cooked through, but still firm to the bite, about 11 minutes. Drain well. Stir the chicken and the juices from the baking dish into the hot pasta.
Thinly slice the remaining basil leaves, and place in a large serving bowl along with the tomatoes. Stir in 1/4 cup olive oil, 1/4 cup balsamic vinegar, and salt and pepper to taste. Top basil and tomatoes with the hot pasta, sauce, and chicken; toss to combine.
3 cloves garlic, minced
2 ounces fresh basil leaves
1/2 cup olive oil
1/2 cup balsamic vinegar
6 skinless, boneless chicken breast halves
1 tablespoon salt
1 1/2 teaspoons ground black pepper
1 pound penne pasta
2 pints grape tomatoes, halved
1/4 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste
Directions
Mince garlic cloves in food processor or blender. Add 1/3 of the basil leaves to the processor, and chop until fine. Pour in 1/2 cup of olive oil, and continue to process until mixture turns light yellow with flecks of basil. Add the balsamic vinegar; process just until combined.
Place the chicken breasts in a large zip-top storage bag along with 1 tablespoon salt, 1 1/2 teaspoons pepper, and the contents of the food processor. Squeeze air out of bag and seal. Allow chicken to marinate for 2 hours, or up to overnight, turning occasionally.
Preheat the oven to 300 degrees F (150 degrees C).
Brown chicken in a large skillet over large heat, about 4 to 5 minutes per side. Transfer chicken to a large baking dish, and place in the oven until cooked through, about 15 to 20 minutes. Remove chicken from oven, slice into 1/4 inch strips, and return to baking dish to absorb cooking juices. Keep warm.
While chicken is baking, bring a large pot of water to a boil over high heat. Boil the pasta until cooked through, but still firm to the bite, about 11 minutes. Drain well. Stir the chicken and the juices from the baking dish into the hot pasta.
Thinly slice the remaining basil leaves, and place in a large serving bowl along with the tomatoes. Stir in 1/4 cup olive oil, 1/4 cup balsamic vinegar, and salt and pepper to taste. Top basil and tomatoes with the hot pasta, sauce, and chicken; toss to combine.
Beef and Barley Soup III recipe.
Ingredients
1 tablespoon vegetable oil
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
3/4 cup barley
3 sprigs fresh thyme, chopped
1/2 cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce (optional)
1 1/2 cups chopped cabbage
salt and pepper to taste
Directions
In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
1 tablespoon vegetable oil
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
3/4 cup barley
3 sprigs fresh thyme, chopped
1/2 cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce (optional)
1 1/2 cups chopped cabbage
salt and pepper to taste
Directions
In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
Banana Cake VI recipe.
Ingredients
3/4 cup butter
2 1/8 cups white sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.
3/4 cup butter
2 1/8 cups white sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.
Broccoli Supreme recipe.
Ingredients
1 (16 ounce) package frozen chopped broccoli, thawed and drained
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/2 cup chopped celery
1 (2 ounce) jar diced pimientos, drained
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded Cheddar cheese
Directions
In a bowl, combine the first seven ingredients; stir to coat. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 20 minutes or until heated through.
1 (16 ounce) package frozen chopped broccoli, thawed and drained
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/2 cup chopped celery
1 (2 ounce) jar diced pimientos, drained
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded Cheddar cheese
Directions
In a bowl, combine the first seven ingredients; stir to coat. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 20 minutes or until heated through.
Subscribe to:
Posts (Atom)