Ingredients
2 1/4 cups all-purpose flour
3/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup margarine, softened
2 tablespoons orange zest
1/2 cup milk
1/2 cup orange juice
1 cup fresh blueberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of one 5x9 inch loaf pan.
In a large bowl combine the flour, brown sugar, baking powder, salt, butter, egg, orange zest, milk and orange juice. Beat at low speed just until moistened. Then beat at medium speed for 2 minutes. Fold in the blueberries and spread into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes or until a toothpick poked into the center of the loaf comes out clean. Cool in pan for 10 minutes then invert onto a wire rack to cool completely before serving.
6.09.2011
Butter Fragranced Frog Legs recipe.
Ingredients
1 pound frog legs, rinsed and patted dry
2 teaspoons white sugar
2 teaspoons garlic salt
1/2 teaspoon black pepper
Oil for deep frying
1 egg, beaten
3/4 cup cornstarch or tapioca starch
2 tablespoons butter
2 teaspoons garlic, minced
Salt to taste
Dipping Sauce:
1/4 cup soy sauce
1 tablespoon lime juice
2 teaspoons chili paste or sauce
1 teaspoon white sugar
1 teaspoon minced garlic
1/2 teaspoon sesame oil (optional)
Directions
Place the frog legs into a bowl and sprinkle with a mixture of 2 teaspoons sugar, garlic salt, and black pepper. Toss until evenly coated, then set aside to marinate for 30 minutes.
Heat at least 2 inches of oil in a large, heavy pot to 350 degrees F (175 degrees C).
Mix the frog legs in the beaten egg to coat, then drain off excess. Toss in cornstarch, and shake off excess. Fry in hot oil until golden brown and cooked through; 4 to 5 minutes. Turn once to insure they cook evenly.
While the frog legs are cooking, melt butter in a small skillet over medium heat; stir in 2 teaspoons of minced garlic. Cook gently for about 3 minutes until the garlic softens, season with salt to taste.
When the frog legs have finished cooking, drain well on paper towels, then place onto a serving dish. Pour garlic-butter sauce overtop; serve with dipping sauce.
To make the dipping sauce, stir together the soy sauce, lime juice, chili paste, 1 teaspoon of sugar, and 1 teaspoon of minced garlic in a small bowl. Season to taste with sesame oil if desired.
1 pound frog legs, rinsed and patted dry
2 teaspoons white sugar
2 teaspoons garlic salt
1/2 teaspoon black pepper
Oil for deep frying
1 egg, beaten
3/4 cup cornstarch or tapioca starch
2 tablespoons butter
2 teaspoons garlic, minced
Salt to taste
Dipping Sauce:
1/4 cup soy sauce
1 tablespoon lime juice
2 teaspoons chili paste or sauce
1 teaspoon white sugar
1 teaspoon minced garlic
1/2 teaspoon sesame oil (optional)
Directions
Place the frog legs into a bowl and sprinkle with a mixture of 2 teaspoons sugar, garlic salt, and black pepper. Toss until evenly coated, then set aside to marinate for 30 minutes.
Heat at least 2 inches of oil in a large, heavy pot to 350 degrees F (175 degrees C).
Mix the frog legs in the beaten egg to coat, then drain off excess. Toss in cornstarch, and shake off excess. Fry in hot oil until golden brown and cooked through; 4 to 5 minutes. Turn once to insure they cook evenly.
While the frog legs are cooking, melt butter in a small skillet over medium heat; stir in 2 teaspoons of minced garlic. Cook gently for about 3 minutes until the garlic softens, season with salt to taste.
When the frog legs have finished cooking, drain well on paper towels, then place onto a serving dish. Pour garlic-butter sauce overtop; serve with dipping sauce.
To make the dipping sauce, stir together the soy sauce, lime juice, chili paste, 1 teaspoon of sugar, and 1 teaspoon of minced garlic in a small bowl. Season to taste with sesame oil if desired.
Apricot Cheese Bread recipe.
Ingredients
2 (3 ounce) packages cream cheese, softened
1/3 cup sugar
1 tablespoon all-purpose flour
1 teaspoon grated orange peel
1 cup dried apricots
1 1/2 cups warm water
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup orange juice
1/4 cup vegetable oil
1/4 cup water
1/2 cup chopped pecans
Directions
In a mixing bowl, beat the cream cheese, sugar, egg, flour and orange peel until smooth; set aside. Soak apricots in warm water for 15 minutes; drain well. Cut apricots into small pieces; set aside. In a large mixing bowl, combine the dry ingredients. In another bowl, beat the egg, orange juice, oil and water. Stir into the dry ingredients just until moistened. Fold in pecans and apricots. Spoon two-thirds of the batter into a greased and floured 10-in. fluted tube pan. Top with cream cheese filling and remaining batter. Bake at 350 degrees F for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Wrap in plastic wrap and refrigerate before slicing.
2 (3 ounce) packages cream cheese, softened
1/3 cup sugar
1 tablespoon all-purpose flour
1 teaspoon grated orange peel
1 cup dried apricots
1 1/2 cups warm water
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup orange juice
1/4 cup vegetable oil
1/4 cup water
1/2 cup chopped pecans
Directions
In a mixing bowl, beat the cream cheese, sugar, egg, flour and orange peel until smooth; set aside. Soak apricots in warm water for 15 minutes; drain well. Cut apricots into small pieces; set aside. In a large mixing bowl, combine the dry ingredients. In another bowl, beat the egg, orange juice, oil and water. Stir into the dry ingredients just until moistened. Fold in pecans and apricots. Spoon two-thirds of the batter into a greased and floured 10-in. fluted tube pan. Top with cream cheese filling and remaining batter. Bake at 350 degrees F for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Wrap in plastic wrap and refrigerate before slicing.
Apple Banana Smoothie recipe.
Ingredients
1 frozen bananas, peeled and chopped
1/2 cup orange juice
1 Gala apple, peeled, cored and chopped
1/4 cup milk
Directions
In a blender combine frozen banana, orange juice, apple and milk. Blend until smooth. pour into glasses and serve.
1 frozen bananas, peeled and chopped
1/2 cup orange juice
1 Gala apple, peeled, cored and chopped
1/4 cup milk
Directions
In a blender combine frozen banana, orange juice, apple and milk. Blend until smooth. pour into glasses and serve.
Basic Cheese Polenta recipe.
Ingredients
1 cup cornmeal
1 cup cold water
1 teaspoon salt
3 cups boiling water
1 cup grated Parmesan cheese
Directions
In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.
1 cup cornmeal
1 cup cold water
1 teaspoon salt
3 cups boiling water
1 cup grated Parmesan cheese
Directions
In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.
Breakfast Sausage recipe.
Ingredients
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon dried marjoram
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork
Directions
In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (70 degrees C).
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon dried marjoram
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork
Directions
In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (70 degrees C).
Breakfast Bread Pudding recipe.
Ingredients
12 slices white bread
1 (8 ounce) package cream cheese, cubed
2 cups milk
1/3 cup maple syrup
1/4 teaspoon salt
Directions
Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. x 2-in. baking pan. In a large mixing bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 375 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
12 slices white bread
1 (8 ounce) package cream cheese, cubed
2 cups milk
1/3 cup maple syrup
1/4 teaspoon salt
Directions
Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. x 2-in. baking pan. In a large mixing bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 375 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
Amusement Park Cornbread recipe.
Ingredients
2/3 cup white sugar
1 teaspoon salt
1/3 cup butter, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
3/4 cup cornmeal
1 1/3 cups milk
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch skillet.
In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
Bake in preheated oven for 20 minutes, or until golden brown. Serve warm.
2/3 cup white sugar
1 teaspoon salt
1/3 cup butter, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
3/4 cup cornmeal
1 1/3 cups milk
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch skillet.
In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
Bake in preheated oven for 20 minutes, or until golden brown. Serve warm.
Blueberry Almond Cookies recipe.
Ingredients
1 1/2 cups white sugar
1 cup shortening
1 pint fresh blueberries
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 cup chopped almonds
Directions
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with aluminum foil or parchment paper. Puree blueberries in a food processor or blender.
In a medium bowl, cream sugar and shortening together. Beat in eggs, then stir in the blueberry puree. Sift together the all purpose flour, whole wheat flour, baking soda and salt; stir into the blueberry mixture. Finally, stir in the chopped almonds.
Drop dough by heaping teaspoons onto the prepared cookie sheets. Bake for 13 to 15 minutes in the preheated oven. Cool on the baking sheet or remove to cool on wire racks.
1 1/2 cups white sugar
1 cup shortening
1 pint fresh blueberries
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 cup chopped almonds
Directions
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with aluminum foil or parchment paper. Puree blueberries in a food processor or blender.
In a medium bowl, cream sugar and shortening together. Beat in eggs, then stir in the blueberry puree. Sift together the all purpose flour, whole wheat flour, baking soda and salt; stir into the blueberry mixture. Finally, stir in the chopped almonds.
Drop dough by heaping teaspoons onto the prepared cookie sheets. Bake for 13 to 15 minutes in the preheated oven. Cool on the baking sheet or remove to cool on wire racks.
Blonde Brownies recipe.
Ingredients
1/4 cup butter flavored shortening
1 1/2 cups packed brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped walnuts
1/2 cup semisweet chocolate chips
Directions
In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture. Stir in nuts and chocolate chips. Spread into a greased 11-in. x 7-in. x 2-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack. Cut into bars.
1/4 cup butter flavored shortening
1 1/2 cups packed brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped walnuts
1/2 cup semisweet chocolate chips
Directions
In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture. Stir in nuts and chocolate chips. Spread into a greased 11-in. x 7-in. x 2-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack. Cut into bars.
Banana Orange Bars recipe.
Ingredients
2 cups mashed ripe bananas
1 2/3 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
ORANGE BUTTER FROSTING:
1/4 cup butter or margarine, softened
3 cups confectioners' sugar
1/4 cup orange juice
1/2 teaspoon grated orange peel
Directions
In a mixing bowl, beat bananas, sugar, oil and eggs until well blended. Combine dry ingredients; fold into the banana mixture until well mixed. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 25-30 minutes; cool.
For frosting, cream butter and sugar in a mixing bowl. Add orange juice and peel and beat until smooth. Spread over bars.
2 cups mashed ripe bananas
1 2/3 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
ORANGE BUTTER FROSTING:
1/4 cup butter or margarine, softened
3 cups confectioners' sugar
1/4 cup orange juice
1/2 teaspoon grated orange peel
Directions
In a mixing bowl, beat bananas, sugar, oil and eggs until well blended. Combine dry ingredients; fold into the banana mixture until well mixed. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 25-30 minutes; cool.
For frosting, cream butter and sugar in a mixing bowl. Add orange juice and peel and beat until smooth. Spread over bars.
Braised Lemon Pheasant recipe.
Ingredients
2 pheasants, rinsed, patted dry, and cut into pieces
2 teaspoons salt
1/4 teaspoon pepper
1/4 cup all-purpose flour for dredging
1/4 cup butter
1 clove garlic, minced
1/4 cup lemon juice
1 (10.5 ounce) can condensed beef broth
1 1/4 cups water
Directions
Season pheasant with salt and pepper. Dredge in flour, and shake off excess.
Melt butter in a large, heavy skillet or Dutch oven over medium-high heat. Sear pheasant pieces until well browned. Stir in garlic, and cook for a few seconds until fragrant. Pour in lemon juice, beef broth, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the pheasant is tender, about 1 hour.
2 pheasants, rinsed, patted dry, and cut into pieces
2 teaspoons salt
1/4 teaspoon pepper
1/4 cup all-purpose flour for dredging
1/4 cup butter
1 clove garlic, minced
1/4 cup lemon juice
1 (10.5 ounce) can condensed beef broth
1 1/4 cups water
Directions
Season pheasant with salt and pepper. Dredge in flour, and shake off excess.
Melt butter in a large, heavy skillet or Dutch oven over medium-high heat. Sear pheasant pieces until well browned. Stir in garlic, and cook for a few seconds until fragrant. Pour in lemon juice, beef broth, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the pheasant is tender, about 1 hour.
Beefburger Parcels recipe.
Ingredients
1 pound ground beef
1 onion, finely chopped
1 clove garlic
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
salt and pepper to taste
1 tablespoon olive oil
1 onion, chopped
1/2 pound fresh mushrooms, finely chopped
1 (17.25 ounce) package frozen puff pastry
1 egg, beaten
1 cup red grape juice
1 cube beef bouillon
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch, mixed with equal parts water
Directions
Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine ground beef, 1 chopped onion, garlic, and 1 tablespoon olive oil. Season with Worcestershire sauce, Italian seasoning, salt, and pepper. Add egg, and mix well. Shape into 4 thick patties, not too large in diameter. Cook burgers on grill until brown.
Heat 1 tablespoon olive oil in a skillet over medium heat. Saute 1 chopped onion, and chopped mushrooms until brown and caramelized.
Cut puff pastry into 4 squares, and roll pieces large enough to wrap burgers. Divide mushroom mixture into the center of each pastry, then top with burgers. Wrap pastry around burgers, and seal edges. Place parcels seam side down on a baking sheet. Brush with beaten egg.
Bake in preheated oven for 25 to 30 minutes, or until pastry is puffed and golden brown. Serve with Red Grape Sauce.
Meanwhile, make Red Grape Sauce: In a saucepan over medium heat, combine grape juice, Worcestershire sauce, and bouillon. Mix the cornstarch with water, and stir into sauce. Bring slowly to a boil, stirring constantly, until thickened.
1 pound ground beef
1 onion, finely chopped
1 clove garlic
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
salt and pepper to taste
1 tablespoon olive oil
1 onion, chopped
1/2 pound fresh mushrooms, finely chopped
1 (17.25 ounce) package frozen puff pastry
1 egg, beaten
1 cup red grape juice
1 cube beef bouillon
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch, mixed with equal parts water
Directions
Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine ground beef, 1 chopped onion, garlic, and 1 tablespoon olive oil. Season with Worcestershire sauce, Italian seasoning, salt, and pepper. Add egg, and mix well. Shape into 4 thick patties, not too large in diameter. Cook burgers on grill until brown.
Heat 1 tablespoon olive oil in a skillet over medium heat. Saute 1 chopped onion, and chopped mushrooms until brown and caramelized.
Cut puff pastry into 4 squares, and roll pieces large enough to wrap burgers. Divide mushroom mixture into the center of each pastry, then top with burgers. Wrap pastry around burgers, and seal edges. Place parcels seam side down on a baking sheet. Brush with beaten egg.
Bake in preheated oven for 25 to 30 minutes, or until pastry is puffed and golden brown. Serve with Red Grape Sauce.
Meanwhile, make Red Grape Sauce: In a saucepan over medium heat, combine grape juice, Worcestershire sauce, and bouillon. Mix the cornstarch with water, and stir into sauce. Bring slowly to a boil, stirring constantly, until thickened.
Brazilian Passion Fruit Mousse (Maracuja) recipe.
Ingredients
8 passion fruits
1 tablespoon white sugar
1 (14 ounce) can sweetened condensed milk
2 cups cream
Directions
Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.
In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.
8 passion fruits
1 tablespoon white sugar
1 (14 ounce) can sweetened condensed milk
2 cups cream
Directions
Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.
In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.
Bread of Life recipe.
Ingredients
6 cups whole wheat flour
2 (.25 ounce) packages active dry yeast
1/2 cup white sugar
2 teaspoons baking soda
1 tablespoon baking powder
2 1/2 cups water
1/2 cup anise seed
2 egg whites
Directions
Combine whole wheat flour and yeast in a large bowl. Stir in sugar, baking soda, baking powder, and water. Stir in anise seeds. Let dough stand in warm area for 1 hour, letting bread rise.
Knead bread and put in 2 regular loaf pans. Brush tops with beaten egg whites.
Bake at 400 degrees F (205 degrees C) for 50 minutes. Enjoy!
6 cups whole wheat flour
2 (.25 ounce) packages active dry yeast
1/2 cup white sugar
2 teaspoons baking soda
1 tablespoon baking powder
2 1/2 cups water
1/2 cup anise seed
2 egg whites
Directions
Combine whole wheat flour and yeast in a large bowl. Stir in sugar, baking soda, baking powder, and water. Stir in anise seeds. Let dough stand in warm area for 1 hour, letting bread rise.
Knead bread and put in 2 regular loaf pans. Brush tops with beaten egg whites.
Bake at 400 degrees F (205 degrees C) for 50 minutes. Enjoy!
Best Bread Pudding with Vanilla Sauce recipe.
Ingredients
3 eggs, beaten
1 1/2 cups white sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
1/2 cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
2 tablespoons butter, melted
1 1/4 cups whole milk
1 pinch salt
1 tablespoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
3 eggs, beaten
1 1/2 cups white sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
1/2 cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
2 tablespoons butter, melted
1 1/4 cups whole milk
1 pinch salt
1 tablespoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Bing Cherry Gelatin Mold recipe.
Ingredients
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (16.5 ounce) can pitted Bing cherries
1 (20 ounce) can crushed pineapple with juice
1 (6 ounce) package black cherry flavored gelatin mix
1 cup chopped pecans
Directions
Drain pineapple. Drain the cherries and save their juice.
In a saucepan combine the reserved cherry juice with the coke. Heat until boiling then stir in the gelatin. Mix until gelatin is dissolved. Remove from the heat and stir in the drained pineapple, drained cherries and chopped pecans. Pour mixture into a mold sprayed with a non-stick cooking spray and refrigerate for at least 24 hours before serving.
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (16.5 ounce) can pitted Bing cherries
1 (20 ounce) can crushed pineapple with juice
1 (6 ounce) package black cherry flavored gelatin mix
1 cup chopped pecans
Directions
Drain pineapple. Drain the cherries and save their juice.
In a saucepan combine the reserved cherry juice with the coke. Heat until boiling then stir in the gelatin. Mix until gelatin is dissolved. Remove from the heat and stir in the drained pineapple, drained cherries and chopped pecans. Pour mixture into a mold sprayed with a non-stick cooking spray and refrigerate for at least 24 hours before serving.
Baked Ham Sandwiches recipe.
Ingredients
1/3 cup butter or margarine, softened
1/2 cup dried minced onion
1/3 cup prepared mustard
2 tablespoons poppy seeds
8 hamburger buns, split
16 slices deli ham
8 slices Swiss cheese
Directions
In a bowl, combine butter, onion, mustard and poppy seeds. Spread about 1 tablespoon over both halves of buns. Layer ham and cheese on the bottom halves; replace tops. Wrap each sandwich in foil. Bake at 350 degrees F for 6-10 minutes or until cheese is melted, or freeze for up to 2 months.
To use frozen sandwiches: Bake at 350 degrees F for 30-35 minutes or until cheese is melted.
1/3 cup butter or margarine, softened
1/2 cup dried minced onion
1/3 cup prepared mustard
2 tablespoons poppy seeds
8 hamburger buns, split
16 slices deli ham
8 slices Swiss cheese
Directions
In a bowl, combine butter, onion, mustard and poppy seeds. Spread about 1 tablespoon over both halves of buns. Layer ham and cheese on the bottom halves; replace tops. Wrap each sandwich in foil. Bake at 350 degrees F for 6-10 minutes or until cheese is melted, or freeze for up to 2 months.
To use frozen sandwiches: Bake at 350 degrees F for 30-35 minutes or until cheese is melted.
Barbeque Sauce I recipe.
Ingredients
6 tablespoons lemon juice
1/2 cup cider vinegar
1 tablespoon brown sugar
1/4 cup Worcestershire sauce
1 cup ketchup
1/2 teaspoon mustard powder
Directions
In a small saucepan over low heat, combine the lemon juice, vinegar, brown sugar, Worcestershire sauce, ketchup and mustard powder and stir well. Simmer for 10 minutes, remove from heat and allow to cool.
6 tablespoons lemon juice
1/2 cup cider vinegar
1 tablespoon brown sugar
1/4 cup Worcestershire sauce
1 cup ketchup
1/2 teaspoon mustard powder
Directions
In a small saucepan over low heat, combine the lemon juice, vinegar, brown sugar, Worcestershire sauce, ketchup and mustard powder and stir well. Simmer for 10 minutes, remove from heat and allow to cool.
Beefy Tomato Soup recipe.
Ingredients
2 pounds lean ground beef
1 onion, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes
2 cups water
2 cups tomato-vegetable juice cocktail
2 cups tomato juice
1/2 teaspoon garlic powder
salt and pepper to taste
Directions
Place beef, onion, celery and diced tomatoes in a stock pot. Add water, bring to a boil and then simmer for 1 hour.
Add tomato-vegetable juice, tomato juice, garlic powder and season with salt and pepper. Bring to boil, simmer for 1 1/2 hours and then serve.
2 pounds lean ground beef
1 onion, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes
2 cups water
2 cups tomato-vegetable juice cocktail
2 cups tomato juice
1/2 teaspoon garlic powder
salt and pepper to taste
Directions
Place beef, onion, celery and diced tomatoes in a stock pot. Add water, bring to a boil and then simmer for 1 hour.
Add tomato-vegetable juice, tomato juice, garlic powder and season with salt and pepper. Bring to boil, simmer for 1 1/2 hours and then serve.
Blueberry Stuffed French Toast recipe.
Ingredients
16 slices firm white bread
1 (8 ounce) package Neufchatel cheese, softened
1 cup blueberries
3 cups milk
1/3 cup maple syrup
1 teaspoon vanilla extract
1/4 cup white sugar
1/4 teaspoon ground nutmeg
1/4 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup white sugar
1 tablespoon butter
1 cup blueberries
Directions
Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with the bread cubes.
Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.
Preheat an oven to 350 degrees F (175 degrees C).
Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan for 5 minutes before serving.
To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast.
16 slices firm white bread
1 (8 ounce) package Neufchatel cheese, softened
1 cup blueberries
3 cups milk
1/3 cup maple syrup
1 teaspoon vanilla extract
1/4 cup white sugar
1/4 teaspoon ground nutmeg
1/4 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup white sugar
1 tablespoon butter
1 cup blueberries
Directions
Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with the bread cubes.
Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.
Preheat an oven to 350 degrees F (175 degrees C).
Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan for 5 minutes before serving.
To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast.
Basic Irish Soda Bread With Cheese recipe.
Ingredients
2 eggs, beaten
1/3 cup grated Parmesan cheese
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup milk, or as needed
Directions
Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Beat eggs in a bowl and set aside. Place the Parmesan cheese into a shallow bowl.
In a bowl, mix the flour, salt, and baking soda until well combined. Add in milk, several tablespoons at a time, until the mixture forms a soft dough. Turn the dough out onto a well-floured work surface, and knead several times until the dough comes together.
Roll the dough out into a rectangle about 1/2 inch thick, and cut into 2x3-inch squares. Brush each square with beaten egg, and dip the top of the square into the Parmesan cheese. Place the squares onto the prepared baking sheet.
Bake in the preheated oven until the squares are lightly browned, about 10 minutes.
2 eggs, beaten
1/3 cup grated Parmesan cheese
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup milk, or as needed
Directions
Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Beat eggs in a bowl and set aside. Place the Parmesan cheese into a shallow bowl.
In a bowl, mix the flour, salt, and baking soda until well combined. Add in milk, several tablespoons at a time, until the mixture forms a soft dough. Turn the dough out onto a well-floured work surface, and knead several times until the dough comes together.
Roll the dough out into a rectangle about 1/2 inch thick, and cut into 2x3-inch squares. Brush each square with beaten egg, and dip the top of the square into the Parmesan cheese. Place the squares onto the prepared baking sheet.
Bake in the preheated oven until the squares are lightly browned, about 10 minutes.
Applesauce Cake VI recipe.
Ingredients
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups white sugar
1 1/2 cups vegetable oil
2 cups applesauce
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, sugar, oil, applesauce and vanilla. Mix well and pour into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups white sugar
1 1/2 cups vegetable oil
2 cups applesauce
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, sugar, oil, applesauce and vanilla. Mix well and pour into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Apple Butter Pork Loin recipe.
Ingredients
2 (2 pound) boneless pork loin roast
seasoning salt to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.
Cover, and return to the oven for 2 hours, or until fork-tender.
2 (2 pound) boneless pork loin roast
seasoning salt to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.
Cover, and return to the oven for 2 hours, or until fork-tender.
Basil Tomato Soup recipe.
Ingredients
2 (28 ounce) cans crushed tomatoes
1 (14.5 ounce) can chicken broth
18 fresh basil leaves, minced
1 teaspoon sugar
1 cup whipping cream
1/2 cup butter or margarine
Directions
In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.
2 (28 ounce) cans crushed tomatoes
1 (14.5 ounce) can chicken broth
18 fresh basil leaves, minced
1 teaspoon sugar
1 cup whipping cream
1/2 cup butter or margarine
Directions
In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.
Baked Fish Sandwiches recipe.
Ingredients
1 pound cod fillets
1 clove garlic, minced
1 lemon, cut into wedges
2 tablespoons butter, softened
1 pinch salt and ground black pepper to taste
2 tablespoons steak sauce
4 hamburger buns, split and toasted
2 tablespoons Ranch-style salad dressing
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the fish fillets in a shallow baking dish. Sprinkle with garlic, and squeeze lemon juice over them. Dot with pieces of butter.
Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily with a fork. Spread steak sauce on the cut side of the bottoms of the buns. Top with pieces of fish, then drizzle with Ranch dressing. Place the top buns over the filling, and serve.
1 pound cod fillets
1 clove garlic, minced
1 lemon, cut into wedges
2 tablespoons butter, softened
1 pinch salt and ground black pepper to taste
2 tablespoons steak sauce
4 hamburger buns, split and toasted
2 tablespoons Ranch-style salad dressing
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the fish fillets in a shallow baking dish. Sprinkle with garlic, and squeeze lemon juice over them. Dot with pieces of butter.
Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily with a fork. Spread steak sauce on the cut side of the bottoms of the buns. Top with pieces of fish, then drizzle with Ranch dressing. Place the top buns over the filling, and serve.
Blood Orange Bellini recipe.
Ingredients
1 ounce Stirrings Blood Orange Mixer
4 ounces Chandon Sparkling Wine
Directions
Serve in a chilled champagne flute.
Pour in Stirrings Blood Orange Mixer.
Add in sparkling wine.
1 ounce Stirrings Blood Orange Mixer
4 ounces Chandon Sparkling Wine
Directions
Serve in a chilled champagne flute.
Pour in Stirrings Blood Orange Mixer.
Add in sparkling wine.
Almond Crescents II recipe.
Ingredients
1/2 cup shortening
1/2 cup butter
2/3 cup ground blanched almonds
1 2/3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup confectioners' sugar
1 teaspoon ground cinnamon
Directions
Mix together shortening, butter and almonds. Sift in flour and salt. Add vanilla.
Chill dough until firm.
Preheat oven to 325 degrees F (170 degrees C).
Roll dough with hands into 3 inch lengths, pencil thick. Form into crescents on ungreased baking sheet. Bake until just slightly brown -- about 16 minutes. Cool on pan
While still slightly warm, carefully dip in a mixture of confectioner's sugar and cinnamon. These are extremely fragile cookies -- handle with care!
1/2 cup shortening
1/2 cup butter
2/3 cup ground blanched almonds
1 2/3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup confectioners' sugar
1 teaspoon ground cinnamon
Directions
Mix together shortening, butter and almonds. Sift in flour and salt. Add vanilla.
Chill dough until firm.
Preheat oven to 325 degrees F (170 degrees C).
Roll dough with hands into 3 inch lengths, pencil thick. Form into crescents on ungreased baking sheet. Bake until just slightly brown -- about 16 minutes. Cool on pan
While still slightly warm, carefully dip in a mixture of confectioner's sugar and cinnamon. These are extremely fragile cookies -- handle with care!
Best Meatloaf recipe.
Ingredients
2 pounds ground beef
1 small onion, chopped
2/3 cup Kikkoman Katsu Sauce
1 green onion, roughly chopped
2 cups Kikkoman Panko Bread Crumbs
2 tablespoons Kikkoman Katsu Sauce
Directions
Heat oven to 375 degrees F. In mixing bowl, combine beef, panko, 2/3 cup of the Katsu sauce, onion, green onion and eggs, mixing with a fork until well blended. Shape into a loaf and place in 9-inch loaf pan. Bake 1 hour, basting occasionally with remaining 2 tablespoons Katsu sauce.
2 pounds ground beef
1 small onion, chopped
2/3 cup Kikkoman Katsu Sauce
1 green onion, roughly chopped
2 cups Kikkoman Panko Bread Crumbs
2 tablespoons Kikkoman Katsu Sauce
Directions
Heat oven to 375 degrees F. In mixing bowl, combine beef, panko, 2/3 cup of the Katsu sauce, onion, green onion and eggs, mixing with a fork until well blended. Shape into a loaf and place in 9-inch loaf pan. Bake 1 hour, basting occasionally with remaining 2 tablespoons Katsu sauce.
Baked Shrimp with Feta and Tomato recipe.
Ingredients
1/4 cup butter
1 tablespoon minced garlic
1 1/2 pounds large shrimp, peeled and deveined
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon dried oregano
Salt to taste
1/4 cup chopped fresh parsley
3/4 cup dry vermouth
1 (14.5 ounce) can diced tomatoes
4 ounces crumbled feta
Directions
Preheat oven to 350 degrees F (175 degrees C).
Put the butter and garlic into a large skillet, and place over medium-high heat. Once the butter has melted and the garlic begins to sizzle, stir in the shrimp, red pepper flakes, and oregano. Cook until the shrimp are firm and opaque, about 5 minutes. Season with salt, then stir in the chopped parsley, and pour into a casserole dish.
Pour vermouth into the skillet, and simmer until reduced by half. Add chopped tomatoes and continue cooking until heated through. Spoon tomato mixture on top of the shrimp and sprinkle with crumbled feta cheese.
Bake in preheated oven until the cheese softens and turns golden brown, 15 to 20 minutes.
1/4 cup butter
1 tablespoon minced garlic
1 1/2 pounds large shrimp, peeled and deveined
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon dried oregano
Salt to taste
1/4 cup chopped fresh parsley
3/4 cup dry vermouth
1 (14.5 ounce) can diced tomatoes
4 ounces crumbled feta
Directions
Preheat oven to 350 degrees F (175 degrees C).
Put the butter and garlic into a large skillet, and place over medium-high heat. Once the butter has melted and the garlic begins to sizzle, stir in the shrimp, red pepper flakes, and oregano. Cook until the shrimp are firm and opaque, about 5 minutes. Season with salt, then stir in the chopped parsley, and pour into a casserole dish.
Pour vermouth into the skillet, and simmer until reduced by half. Add chopped tomatoes and continue cooking until heated through. Spoon tomato mixture on top of the shrimp and sprinkle with crumbled feta cheese.
Bake in preheated oven until the cheese softens and turns golden brown, 15 to 20 minutes.
Best Black Beans recipe.
Ingredients
1 (16 ounce) can black beans
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
1/4 teaspoon cayenne pepper
salt to taste
Directions
In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.
1 (16 ounce) can black beans
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
1/4 teaspoon cayenne pepper
salt to taste
Directions
In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.
Basic Fondue recipe.
Ingredients
2 cups milk
1 tablespoon Worcestershire sauce
2 teaspoons ground dry mustard
1 clove garlic, peeled and crushed
3 tablespoons all-purpose flour
6 cups shredded Cheddar cheese
Directions
In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.
2 cups milk
1 tablespoon Worcestershire sauce
2 teaspoons ground dry mustard
1 clove garlic, peeled and crushed
3 tablespoons all-purpose flour
6 cups shredded Cheddar cheese
Directions
In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.
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