Ingredients
4 ounces small uncooked seashell pasta
2 1/2 tablespoons extra virgin olive oil
3 tablespoons butter
2 cloves garlic
1 sprig fresh basil, chopped
1 (8 ounce) can artichoke hearts, drained and quartered
Directions
Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.
6.11.2011
Apricot Brandy Pound Cake I recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
1 cup sour cream
1/2 cup apricot brandy
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt pan.
In a large bowl, beat cake mix, pudding, and eggs until smooth. Mix brandy and flavorings in sour cream, and add to egg mixture. Beat at least 2 minutes with an electric mixer on medium speed. Pour batter into prepared pan
Bake for 50 to 55 minutes, or until tester inserted in the center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan, and continue cooling on wire rack.
1 (18.25 ounce) package yellow cake mix
1 cup sour cream
1/2 cup apricot brandy
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt pan.
In a large bowl, beat cake mix, pudding, and eggs until smooth. Mix brandy and flavorings in sour cream, and add to egg mixture. Beat at least 2 minutes with an electric mixer on medium speed. Pour batter into prepared pan
Bake for 50 to 55 minutes, or until tester inserted in the center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan, and continue cooling on wire rack.
Beef Tenderloin Salad recipe.
Ingredients
1/4 cup fat-free mayonnaise
2 tablespoons Dijon mustard
1 tablespoon fat-free milk
2 teaspoons white wine vinegar or cider vinegar
1 teaspoon prepared horseradish
1 1/4 teaspoons sugar
3/8 teaspoon salt, divided
1/4 teaspoon pepper, divided
8 cups water
1 pound fresh asparagus, cut into 2 inch pieces
4 (4 ounce) beef tenderloin steaks
1 large clove garlic, peeled and halved
6 cups torn mixed salad greens
2 large ripe tomatoes, cut into wedges
Directions
For salad dressing, in a bowl, whisk the mayonnaise, mustard, milk, vinegar, horseradish, sugar, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover and refrigerate. In a large saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. Cover and refrigerate.
If grilling the steaks, coat grill rack with nonstick cooking spray before starting the grill. Rub steaks with garlic; discard garlic. Sprinkle with remaining salt and pepper. Grill steaks, covered, over medium heat or broil 4-6 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
On four serving plates, arrange the greens, tomatoes and asparagus. Thinly slice beef; place over salad. Drizzle with dressing.
1/4 cup fat-free mayonnaise
2 tablespoons Dijon mustard
1 tablespoon fat-free milk
2 teaspoons white wine vinegar or cider vinegar
1 teaspoon prepared horseradish
1 1/4 teaspoons sugar
3/8 teaspoon salt, divided
1/4 teaspoon pepper, divided
8 cups water
1 pound fresh asparagus, cut into 2 inch pieces
4 (4 ounce) beef tenderloin steaks
1 large clove garlic, peeled and halved
6 cups torn mixed salad greens
2 large ripe tomatoes, cut into wedges
Directions
For salad dressing, in a bowl, whisk the mayonnaise, mustard, milk, vinegar, horseradish, sugar, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover and refrigerate. In a large saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. Cover and refrigerate.
If grilling the steaks, coat grill rack with nonstick cooking spray before starting the grill. Rub steaks with garlic; discard garlic. Sprinkle with remaining salt and pepper. Grill steaks, covered, over medium heat or broil 4-6 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
On four serving plates, arrange the greens, tomatoes and asparagus. Thinly slice beef; place over salad. Drizzle with dressing.
Apple Cinnamon Oatmeal Bread recipe.
Ingredients
1/4 cup butter, softened
1 cup white sugar
1 cup chunky applesauce
1 1/2 teaspoons ground cinnamon
2 packets instant apple cinnamon oatmeal (single serving size)
1 teaspoon baking soda
1 1/2 cups all-purpose flour
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and one packet oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Pour batter into prepared pan and sprinkle with remaining packet of oatmeal.
Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
1/4 cup butter, softened
1 cup white sugar
1 cup chunky applesauce
1 1/2 teaspoons ground cinnamon
2 packets instant apple cinnamon oatmeal (single serving size)
1 teaspoon baking soda
1 1/2 cups all-purpose flour
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and one packet oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Pour batter into prepared pan and sprinkle with remaining packet of oatmeal.
Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Basil Buttered Beans recipe.
Ingredients
2 cups fresh green beans (2-inch pieces)
2 tablespoons chopped onion
2 tablespoons chopped celery
1/4 cup water
2 tablespoons butter or margarine, melted
1 1/2 teaspoons minced fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
In a saucepan, combine beans, onion, celery and water. Cover and cook for 5 minutes or until beans are tender. Drain. Add the butter, basil, salt and pepper; stir to coat. Serve immediately.
2 cups fresh green beans (2-inch pieces)
2 tablespoons chopped onion
2 tablespoons chopped celery
1/4 cup water
2 tablespoons butter or margarine, melted
1 1/2 teaspoons minced fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
In a saucepan, combine beans, onion, celery and water. Cover and cook for 5 minutes or until beans are tender. Drain. Add the butter, basil, salt and pepper; stir to coat. Serve immediately.
Apricot Braids recipe.
Ingredients
2 1/4 cups chopped dried apricots
1 1/2 cups water, divided
1 1/2 cups packed brown sugar
5 1/2 cups all-purpose flour
3/4 cup sugar
3 (.25 ounce) packages active dry yeast
1 teaspoon salt
1/2 cup butter or margarine, softened
3 eggs, beaten
1 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Directions
In a saucepan, bring apricots and 1/2 cup water to a boil. Reduce heat; cover and simmer until water is absorbed and fruit is tender, about 20 minutes. Transfer to a food processor; add brown sugar. Cover and process until smooth.
In a mixing bowl, combine 2 cups of flour, sugar, yeast and salt. In a saucepan, heat butter and remaining water to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. add eggs; beat until smooth. stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40-45 minutes.
Punch dough down; divide into thirds. On greased baking sheets; roll out each portion into a 12-in. x 8-in. rectangle. Spread filling down the center of each rectangle. On each long side, cut 1-in.-wide strips about 2 in. into center. starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise for 30 minutes.
Bake at 375 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over braids.
2 1/4 cups chopped dried apricots
1 1/2 cups water, divided
1 1/2 cups packed brown sugar
5 1/2 cups all-purpose flour
3/4 cup sugar
3 (.25 ounce) packages active dry yeast
1 teaspoon salt
1/2 cup butter or margarine, softened
3 eggs, beaten
1 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Directions
In a saucepan, bring apricots and 1/2 cup water to a boil. Reduce heat; cover and simmer until water is absorbed and fruit is tender, about 20 minutes. Transfer to a food processor; add brown sugar. Cover and process until smooth.
In a mixing bowl, combine 2 cups of flour, sugar, yeast and salt. In a saucepan, heat butter and remaining water to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. add eggs; beat until smooth. stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40-45 minutes.
Punch dough down; divide into thirds. On greased baking sheets; roll out each portion into a 12-in. x 8-in. rectangle. Spread filling down the center of each rectangle. On each long side, cut 1-in.-wide strips about 2 in. into center. starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise for 30 minutes.
Bake at 375 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over braids.
Brownie Chocolate Chip Cheesecake recipe.
Ingredients
1 (19.5 ounce) package Pillsbury� Classic Traditional Fudge Brownies
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND� Sweetened Condensed Milk
3 large eggs
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
Directions
Preheat oven to 350 degrees F. Grease bottom only of 9-inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Bake 35 minutes or until set.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.
Reduce oven temperature to 300 degrees F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired. Store leftovers covered in refrigerator.
1 (19.5 ounce) package Pillsbury� Classic Traditional Fudge Brownies
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND� Sweetened Condensed Milk
3 large eggs
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
Directions
Preheat oven to 350 degrees F. Grease bottom only of 9-inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Bake 35 minutes or until set.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.
Reduce oven temperature to 300 degrees F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired. Store leftovers covered in refrigerator.
Apple Fritters recipe.
Ingredients
1 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
3/4 cup chopped, peeled tart apple
4 teaspoons butter or margarine, melted
1 tablespoon sugar
1 tablespoon orange juice
2 teaspoons grated orange peel
1/4 teaspoon vanilla extract
oil for frying
confectioners' sugar
Directions
In a bowl, combine the flour, baking powder and salt. In another bowl, beat egg and milk. Add the apple, butter, sugar, orange juice, peel and vanilla; mix well. Stir into dry ingredients just until moistened. In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375 degrees F. Drop batter by rounded tablespoons into oil. Fry until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar. Serve warm.
1 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
3/4 cup chopped, peeled tart apple
4 teaspoons butter or margarine, melted
1 tablespoon sugar
1 tablespoon orange juice
2 teaspoons grated orange peel
1/4 teaspoon vanilla extract
oil for frying
confectioners' sugar
Directions
In a bowl, combine the flour, baking powder and salt. In another bowl, beat egg and milk. Add the apple, butter, sugar, orange juice, peel and vanilla; mix well. Stir into dry ingredients just until moistened. In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375 degrees F. Drop batter by rounded tablespoons into oil. Fry until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar. Serve warm.
Brussels Sprouts with Chestnuts recipe.
Ingredients
1 pound fresh chestnuts
1 pound Brussels sprouts, halved
3 tablespoons butter
2 shallots, minced
salt and ground black pepper to taste
1 pinch ground nutmeg, or to taste
Directions
Score the flat side of each chestnut with an X. Place the chestnuts into a large pot filled with water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot. Allow to cool slightly, then peel outer shell and brown skin. Return chestnuts to the pot and continue to boil over medium heat until tender, 20 to 25 minutes. Drain and set aside.
Meanwhile, bring another large pot of lightly salted water to a boil. Add the Brussels sprouts, and cook uncovered until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and set aside.
Heat the butter in a skillet over medium heat. Stir in the shallots; cook and stir until the shallots has softened and turned translucent, about 5 minutes. Stir in the chestnuts and Brussels sprouts. Season with salt, pepper, and nutmeg. Continue cooking and stirring until heated through, about 5 minutes.
1 pound fresh chestnuts
1 pound Brussels sprouts, halved
3 tablespoons butter
2 shallots, minced
salt and ground black pepper to taste
1 pinch ground nutmeg, or to taste
Directions
Score the flat side of each chestnut with an X. Place the chestnuts into a large pot filled with water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot. Allow to cool slightly, then peel outer shell and brown skin. Return chestnuts to the pot and continue to boil over medium heat until tender, 20 to 25 minutes. Drain and set aside.
Meanwhile, bring another large pot of lightly salted water to a boil. Add the Brussels sprouts, and cook uncovered until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and set aside.
Heat the butter in a skillet over medium heat. Stir in the shallots; cook and stir until the shallots has softened and turned translucent, about 5 minutes. Stir in the chestnuts and Brussels sprouts. Season with salt, pepper, and nutmeg. Continue cooking and stirring until heated through, about 5 minutes.
Brown Sugar Cut-Out Cookies and Icing recipe.
Ingredients
1 cup butter, softened
2 cups brown sugar
1 teaspoon pure vanilla extract
5 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup milk
1 cup butter, very soft
1 teaspoon pure vanilla extract
confectioners' sugar
splash of milk
Directions
In a large bowl, stir together 1 cup butter and brown sugar until smooth and creamy. Stir in 1 teaspoon vanilla. In a separate bowl, combine the flour, salt, and baking soda; stir into creamed mixture. Mix in milk, stirring until a soft dough forms. Cover, and chill for 1 hour.
Preheat oven to 365 degrees F (185 degrees C). On a floured surface, roll out dough to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake in a preheated oven for 6 minutes. Cool on wire racks.
Meanwhile, in a large bowl, stir together 1 cup butter and 1 teaspoon vanilla until it becomes smooth and creamy. Gradually stir in sugar, one cup at a time, beating well after each addition. Beat in a splash of milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate. Spread icing on top of cookies.
1 cup butter, softened
2 cups brown sugar
1 teaspoon pure vanilla extract
5 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup milk
1 cup butter, very soft
1 teaspoon pure vanilla extract
confectioners' sugar
splash of milk
Directions
In a large bowl, stir together 1 cup butter and brown sugar until smooth and creamy. Stir in 1 teaspoon vanilla. In a separate bowl, combine the flour, salt, and baking soda; stir into creamed mixture. Mix in milk, stirring until a soft dough forms. Cover, and chill for 1 hour.
Preheat oven to 365 degrees F (185 degrees C). On a floured surface, roll out dough to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake in a preheated oven for 6 minutes. Cool on wire racks.
Meanwhile, in a large bowl, stir together 1 cup butter and 1 teaspoon vanilla until it becomes smooth and creamy. Gradually stir in sugar, one cup at a time, beating well after each addition. Beat in a splash of milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate. Spread icing on top of cookies.
Baked Ham with Maple Glaze recipe.
Ingredients
1 (5 pound) fully-cooked, bone-in ham
1/4 cup maple syrup
1 tablespoon red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon dry mustard
Directions
Preheat the oven to 325 degrees F (165 degrees C). Trim excess fat off the ham and score in a diamond pattern with a sharp knife, making shallow cuts about 1 inch apart. Place in a roasting pan.
Roast for 30 minutes in the preheated oven. In a small bowl, mix together the maple syrup, red wine vinegar, Dijon mustard and mustard powder.
When the 30 minutes are up, brush 1/3 of the glaze over the ham. Bake 20 minutes, and repeat twice with remaining glaze. Let the ham stand for 10 to 15 minutes before carving.
1 (5 pound) fully-cooked, bone-in ham
1/4 cup maple syrup
1 tablespoon red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon dry mustard
Directions
Preheat the oven to 325 degrees F (165 degrees C). Trim excess fat off the ham and score in a diamond pattern with a sharp knife, making shallow cuts about 1 inch apart. Place in a roasting pan.
Roast for 30 minutes in the preheated oven. In a small bowl, mix together the maple syrup, red wine vinegar, Dijon mustard and mustard powder.
When the 30 minutes are up, brush 1/3 of the glaze over the ham. Bake 20 minutes, and repeat twice with remaining glaze. Let the ham stand for 10 to 15 minutes before carving.
Bacon Cheddar Quiche recipe.
Ingredients
14 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese
1 (6 ounce) jar sliced mushrooms, drained
1 tablespoon dried minced onion
1 (5 ounce) can evaporated milk
1/4 teaspoon cayenne pepper
Directions
In a greased 9-in. microwave-safe pie plate, layer the bacon, cheese, mushrooms and onion. In a bowl, beat the eggs, milk and cayenne; pour over the onion. Microwave, uncovered, on high for 6 minutes, stirring twice. Cook 2-3 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes or until set. Cut into wedges.
14 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese
1 (6 ounce) jar sliced mushrooms, drained
1 tablespoon dried minced onion
1 (5 ounce) can evaporated milk
1/4 teaspoon cayenne pepper
Directions
In a greased 9-in. microwave-safe pie plate, layer the bacon, cheese, mushrooms and onion. In a bowl, beat the eggs, milk and cayenne; pour over the onion. Microwave, uncovered, on high for 6 minutes, stirring twice. Cook 2-3 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes or until set. Cut into wedges.
Brocomole Dip recipe.
Ingredients
2 cups chopped fresh broccoli, cooked and chilled
1/4 cup reduced fat sour cream
3 tablespoons chopped onions
1 tablespoon mayonnaise
1 lemon, juiced
1/4 teaspoon chili powder
Directions
In a food processor or blender, combine the broccoli, sour cream, onion, mayonnaise, lemon juice and chile powder. Blend until smooth. Transfer to a medium bowl, cover and refrigerate until chilled.
2 cups chopped fresh broccoli, cooked and chilled
1/4 cup reduced fat sour cream
3 tablespoons chopped onions
1 tablespoon mayonnaise
1 lemon, juiced
1/4 teaspoon chili powder
Directions
In a food processor or blender, combine the broccoli, sour cream, onion, mayonnaise, lemon juice and chile powder. Blend until smooth. Transfer to a medium bowl, cover and refrigerate until chilled.
Beef and Pita Casserole recipe.
Ingredients
5 pita bread, cut into squares
1/4 cup butter, divided
1 1/4 pounds beef sirloin, cut into thin 2 inch strips
1 (15 ounce) can tomato sauce
Directions
Preheat oven to 325 degrees F (165 degrees C).
Cut the pita bread into squares and saute them with 2 tablespoons of the butter in a large skillet over medium heat, for 5 minutes. Spread into a 9x13 inch baking dish.
In the same skillet, melt the remaining butter and saute the beef strips for 2 to 3 minutes. Pour in the tomato sauce, cover and let simmer until the beef is cooked; about 5 minutes.
Pour the beef mixture over the pita bread cubes. Cover with aluminum foil and bake in preheated oven for 15 minutes or until bubbly.
5 pita bread, cut into squares
1/4 cup butter, divided
1 1/4 pounds beef sirloin, cut into thin 2 inch strips
1 (15 ounce) can tomato sauce
Directions
Preheat oven to 325 degrees F (165 degrees C).
Cut the pita bread into squares and saute them with 2 tablespoons of the butter in a large skillet over medium heat, for 5 minutes. Spread into a 9x13 inch baking dish.
In the same skillet, melt the remaining butter and saute the beef strips for 2 to 3 minutes. Pour in the tomato sauce, cover and let simmer until the beef is cooked; about 5 minutes.
Pour the beef mixture over the pita bread cubes. Cover with aluminum foil and bake in preheated oven for 15 minutes or until bubbly.
Authentic Cochinita Pibil (Spicy Mexican Pulled Pork) recipe.
Ingredients
1 red onion, sliced thin
3 habanero peppers, sliced
10 limes, juiced
salt to taste
3 ounces dried guajillo chile peppers, seeded and deveined
1 tablespoon vegetable oil
salt and pepper to taste
3 pounds boneless pork shoulder, cut into 1-inch cubes
3 cups fresh orange juice
1 cup white vinegar
1 bulb garlic, peeled
7 1/2 ounces achiote paste
Directions
Combine the onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking the pork. Use rubber gloves when preparing the habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.
Place the guajillo peppers in a bowl; pour enough hot water over the peppers to cover. Allow to soak until the peppers are softened, about 10 minutes.
Heat the oil in a large skillet at medium-high heat. Season pork with salt and pepper; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork to a slow cooker.
Combine the guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. Pour the sauce over the pork cubes in the slow cooker.
Cook on High until the pork easily falls apart, 6 to 8 hours. Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. To serve, top with the onion-habanero salsa.
1 red onion, sliced thin
3 habanero peppers, sliced
10 limes, juiced
salt to taste
3 ounces dried guajillo chile peppers, seeded and deveined
1 tablespoon vegetable oil
salt and pepper to taste
3 pounds boneless pork shoulder, cut into 1-inch cubes
3 cups fresh orange juice
1 cup white vinegar
1 bulb garlic, peeled
7 1/2 ounces achiote paste
Directions
Combine the onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking the pork. Use rubber gloves when preparing the habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.
Place the guajillo peppers in a bowl; pour enough hot water over the peppers to cover. Allow to soak until the peppers are softened, about 10 minutes.
Heat the oil in a large skillet at medium-high heat. Season pork with salt and pepper; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork to a slow cooker.
Combine the guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. Pour the sauce over the pork cubes in the slow cooker.
Cook on High until the pork easily falls apart, 6 to 8 hours. Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. To serve, top with the onion-habanero salsa.
Blue Cheese Crusted Filet Mignon with Port Wine Sauce recipe.
Ingredients
1 tablespoon butter
1/2 cup minced white onion
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
3/4 cup low-sodium beef broth
1/2 cup port wine
1 tablespoon vegetable oil
4 filet mignon steaks (1 1/2 inch thick)
3/4 cup crumbled blue cheese
1/4 cup panko bread crumbs
Directions
Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
1 tablespoon butter
1/2 cup minced white onion
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
3/4 cup low-sodium beef broth
1/2 cup port wine
1 tablespoon vegetable oil
4 filet mignon steaks (1 1/2 inch thick)
3/4 cup crumbled blue cheese
1/4 cup panko bread crumbs
Directions
Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
Apple Cranberry Streusel Custard Pie recipe.
Ingredients
1 (9 inch) unbaked pie crust
1 (14 ounce) can EAGLE BRAND� Sweetened Condensed Milk
1 teaspoon ground cinnamon
2 large eggs, beaten
1/2 cup hot water
1 1/2 cups fresh or dry-pack frozen cranberries
2 medium all-purpose apples, peeled and sliced
1/2 cup firmly packed brown sugar
1/2 cup Pillsbury BEST� All Purpose Flour
1/4 cup butter or margarine, softened
1/2 cup chopped nuts
Directions
Place rack in lower third of oven; preheat oven to 425 degrees F. In large bowl, combine sweetened condensed milk and cinnamon. Add eggs, water and fruits; mix well. Pour into pie crust.
In medium bowl, combine sugar and flour; cut in butter until crumbly. Add nuts. Sprinkle over pie. Bake 10 minutes.
Reduce oven temperature to 375 degrees F; continue baking 30 to 40 minutes or until golden brown. Cool. Store leftovers covered in refrigerator.
1 (9 inch) unbaked pie crust
1 (14 ounce) can EAGLE BRAND� Sweetened Condensed Milk
1 teaspoon ground cinnamon
2 large eggs, beaten
1/2 cup hot water
1 1/2 cups fresh or dry-pack frozen cranberries
2 medium all-purpose apples, peeled and sliced
1/2 cup firmly packed brown sugar
1/2 cup Pillsbury BEST� All Purpose Flour
1/4 cup butter or margarine, softened
1/2 cup chopped nuts
Directions
Place rack in lower third of oven; preheat oven to 425 degrees F. In large bowl, combine sweetened condensed milk and cinnamon. Add eggs, water and fruits; mix well. Pour into pie crust.
In medium bowl, combine sugar and flour; cut in butter until crumbly. Add nuts. Sprinkle over pie. Bake 10 minutes.
Reduce oven temperature to 375 degrees F; continue baking 30 to 40 minutes or until golden brown. Cool. Store leftovers covered in refrigerator.
Baked Bean Sandwiches recipe.
Ingredients
4 English muffins, split
1 (16 ounce) can maple cured baked beans
1 medium onion, thinly sliced
2 medium tomatoes, cut into 1/4 inch slices
4 slices Cheddar cheese
4 slices bacon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Arrange the English muffin halves on a baking sheet. Place an equal amount of baked beans on each muffin half. Layer beans with onion, tomato, cheese, and bacon.
Bake 20 minutes in the preheated oven. Set oven to broil, and continue cooking 1 to 2 minutes, until bacon is crisp. Watch constantly during broiling to make sure bacon does not burn. Serve immediately.
4 English muffins, split
1 (16 ounce) can maple cured baked beans
1 medium onion, thinly sliced
2 medium tomatoes, cut into 1/4 inch slices
4 slices Cheddar cheese
4 slices bacon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Arrange the English muffin halves on a baking sheet. Place an equal amount of baked beans on each muffin half. Layer beans with onion, tomato, cheese, and bacon.
Bake 20 minutes in the preheated oven. Set oven to broil, and continue cooking 1 to 2 minutes, until bacon is crisp. Watch constantly during broiling to make sure bacon does not burn. Serve immediately.
Acapulco Margarita Grouper recipe.
Ingredients
4 (6 ounce) grouper fillets
1/3 cup tequila
1/2 cup orange liqueur
3/4 cup fresh lime juice
1 teaspoon salt
3 large cloves garlic, peeled
4 tablespoons olive oil
3 medium tomatoes, diced
1 medium onion, chopped
1 small jalapeno, seeded and minced
4 tablespoons chopped fresh cilantro
1 pinch white sugar
salt to taste
1 tablespoon olive oil
ground black pepper to taste
Directions
Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.
Preheat the grill for high heat.
In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.
Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool.
Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish, and drizzle with the cooked marinade to serve.
4 (6 ounce) grouper fillets
1/3 cup tequila
1/2 cup orange liqueur
3/4 cup fresh lime juice
1 teaspoon salt
3 large cloves garlic, peeled
4 tablespoons olive oil
3 medium tomatoes, diced
1 medium onion, chopped
1 small jalapeno, seeded and minced
4 tablespoons chopped fresh cilantro
1 pinch white sugar
salt to taste
1 tablespoon olive oil
ground black pepper to taste
Directions
Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.
Preheat the grill for high heat.
In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.
Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool.
Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish, and drizzle with the cooked marinade to serve.
Apple Turnovers with Gingered Cranberry Caramel Sauce recipe.
Ingredients
2 tablespoons sugar
1 teaspoon pumpkin pie spice
1 (12.5 ounce) package Pepperidge Farm� Apple Turnovers
2 tablespoons butter, melted
1 cup prepared caramel sauce
1/4 cup finely chopped crystallized (candied) ginger
1/4 cup finely chopped dried cranberries
Sweetened whipped cream (optional)
Directions
Stir the sugar and pumpkin pie spice in a small bowl. Brush the turnovers with the butter and sprinkle with the sugar mixture. Bake and cool the turnovers according to the package directions.
Heat the caramel sauce, ginger and cranberries in a 1-quart saucepan over low heat until the mixture is hot. Serve the turnovers with the sauce. Top with the whipped cream, if desired.
2 tablespoons sugar
1 teaspoon pumpkin pie spice
1 (12.5 ounce) package Pepperidge Farm� Apple Turnovers
2 tablespoons butter, melted
1 cup prepared caramel sauce
1/4 cup finely chopped crystallized (candied) ginger
1/4 cup finely chopped dried cranberries
Sweetened whipped cream (optional)
Directions
Stir the sugar and pumpkin pie spice in a small bowl. Brush the turnovers with the butter and sprinkle with the sugar mixture. Bake and cool the turnovers according to the package directions.
Heat the caramel sauce, ginger and cranberries in a 1-quart saucepan over low heat until the mixture is hot. Serve the turnovers with the sauce. Top with the whipped cream, if desired.
Baked Buffalo Chicken Strips recipe.
Ingredients
2 cups low-fat buttermilk
1/2 cup hot pepper sauce (such as Frank's RedHot�)
2 skinless, boneless chicken breast halves, cut into strips
1 (8 ounce) package panko bread crumbs
1 cup liquid egg substitute (such as Egg Beaters�)
cooking spray
1 dash hot pepper sauce (such as Frank's RedHot�), or to taste
Directions
Whisk together the buttermilk and 1/2 cup hot pepper sauce in a bowl, and pour into a resealable plastic bag. Add the chicken breast strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet; set aside. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
Place the panko bread crumbs and egg substitute in separate dishes. Gently press the chicken into the bread crumbs to coat and shake off the excess. Dip into the beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange the breaded chicken on the prepared baking sheet. Spray chicken strips lightly with cooking spray.
Bake in the preheated oven for 10 minutes, then gently flip the chicken strips and spray with cooking spray again. Continue baking the chicken until golden brown and no longer pink in the center, about 10 minutes more. Add a dash more of the hot pepper sauce, a return to oven. Bake until the sauce dries, about 5 minutes.
2 cups low-fat buttermilk
1/2 cup hot pepper sauce (such as Frank's RedHot�)
2 skinless, boneless chicken breast halves, cut into strips
1 (8 ounce) package panko bread crumbs
1 cup liquid egg substitute (such as Egg Beaters�)
cooking spray
1 dash hot pepper sauce (such as Frank's RedHot�), or to taste
Directions
Whisk together the buttermilk and 1/2 cup hot pepper sauce in a bowl, and pour into a resealable plastic bag. Add the chicken breast strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet; set aside. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
Place the panko bread crumbs and egg substitute in separate dishes. Gently press the chicken into the bread crumbs to coat and shake off the excess. Dip into the beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange the breaded chicken on the prepared baking sheet. Spray chicken strips lightly with cooking spray.
Bake in the preheated oven for 10 minutes, then gently flip the chicken strips and spray with cooking spray again. Continue baking the chicken until golden brown and no longer pink in the center, about 10 minutes more. Add a dash more of the hot pepper sauce, a return to oven. Bake until the sauce dries, about 5 minutes.
Balsamic Chicken recipe.
Ingredients
1/3 cup balsamic vinegar
1/2 cup chicken broth
2 tablespoons white sugar
1 clove garlic, minced
1 teaspoon dried Italian herb seasoning
4 skinless, boneless chicken breast halves
1 tablespoon olive oil
Directions
Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.
1/3 cup balsamic vinegar
1/2 cup chicken broth
2 tablespoons white sugar
1 clove garlic, minced
1 teaspoon dried Italian herb seasoning
4 skinless, boneless chicken breast halves
1 tablespoon olive oil
Directions
Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.
A Farewell to Basil Fettuccine recipe.
Ingredients
3/4 cup chopped fresh basil
1 1/2 cups all-purpose flour
1 teaspoon olive oil
2 tablespoons water
2 1/2 tablespoons all-purpose flour
Directions
Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
Allow pasta to dry for one hour prior to cooking.
Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.
3/4 cup chopped fresh basil
1 1/2 cups all-purpose flour
1 teaspoon olive oil
2 tablespoons water
2 1/2 tablespoons all-purpose flour
Directions
Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
Allow pasta to dry for one hour prior to cooking.
Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.
Breakfast Pita Pockets recipe.
Ingredients
1 pound bulk pork sausage
5 pita breads, halved
1/4 cup milk
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/4 teaspoon pepper
5 slices Swiss cheese, halved
Directions
In a skillet, cook sausage until no longer pink. Drain and set aside. Place the pita halves in an ungreased 11-in. x 7-in. x 2-in. baking pan. Bake at 300 degrees F for 5 minutes. In a bowl, beat eggs, milk, oregano, salt and pepper. Pour into a lightly greased skillet. Cook and stir gently over medium heat until the eggs are completely set. Stir in sausage. Place a half slice of cheese in each pita half; spoon about 1/3 cup of egg mixture into each. Serve warm.
1 pound bulk pork sausage
5 pita breads, halved
1/4 cup milk
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/4 teaspoon pepper
5 slices Swiss cheese, halved
Directions
In a skillet, cook sausage until no longer pink. Drain and set aside. Place the pita halves in an ungreased 11-in. x 7-in. x 2-in. baking pan. Bake at 300 degrees F for 5 minutes. In a bowl, beat eggs, milk, oregano, salt and pepper. Pour into a lightly greased skillet. Cook and stir gently over medium heat until the eggs are completely set. Stir in sausage. Place a half slice of cheese in each pita half; spoon about 1/3 cup of egg mixture into each. Serve warm.
After the Holidays Ham Bone Soup recipe.
Ingredients
1 ham bone with some meat
1 small onion, finely chopped
1 (15 ounce) can whole peeled tomatoes with juice
1 (14 ounce) package frozen mixed vegetables, thawed
3 potatoes, peeled and diced
1 1/2 cups uncooked elbow macaroni
3/4 cup uncooked long grain rice
1 cup chopped cooked ham, or amount leftover
1 (10 ounce) can tomato sauce
Directions
Place the ham bone into a large pot and fill with enough water to cover. Bring to a boil and cook for 15 minutes. Add the onion and tomatoes, then stir in the frozen mixed vegetables and potatoes. Simmer for about 20 minutes, then add the macaroni, rice, and chopped ham. Cover and simmer over medium-low heat for 1 1/2 hours. Any ham on the bone should come off easily. Stir in the tomato sauce and let cool for about 15 minutes before serving.
1 ham bone with some meat
1 small onion, finely chopped
1 (15 ounce) can whole peeled tomatoes with juice
1 (14 ounce) package frozen mixed vegetables, thawed
3 potatoes, peeled and diced
1 1/2 cups uncooked elbow macaroni
3/4 cup uncooked long grain rice
1 cup chopped cooked ham, or amount leftover
1 (10 ounce) can tomato sauce
Directions
Place the ham bone into a large pot and fill with enough water to cover. Bring to a boil and cook for 15 minutes. Add the onion and tomatoes, then stir in the frozen mixed vegetables and potatoes. Simmer for about 20 minutes, then add the macaroni, rice, and chopped ham. Cover and simmer over medium-low heat for 1 1/2 hours. Any ham on the bone should come off easily. Stir in the tomato sauce and let cool for about 15 minutes before serving.
Basic Biscuits recipe.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup shortening
3/4 cup milk
Directions
Preheat oven to 450 degrees F (230 degrees C).
In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup shortening
3/4 cup milk
Directions
Preheat oven to 450 degrees F (230 degrees C).
In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.
Berry Crumb Bars recipe.
Ingredients
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1 pinch salt
1 pinch ground cinnamon
4 cups raspberries
1/2 cup white sugar
3 teaspoons cornstarch
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9 inch pan.
Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until the top is slightly brown.
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1 pinch salt
1 pinch ground cinnamon
4 cups raspberries
1/2 cup white sugar
3 teaspoons cornstarch
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9 inch pan.
Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until the top is slightly brown.
Betz's Good Sugar Cookies recipe.
Ingredients
1 cup butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
Directions
In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Combine the flour, baking powder, and salt; gradually blend into the creamed mixture to form a soft dough. Cover or wrap dough, and refrigerate overnight.
Preheat the oven to 400 degrees F (200 degrees C). On a floured surface, roll the dough out 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.
1 cup butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
Directions
In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Combine the flour, baking powder, and salt; gradually blend into the creamed mixture to form a soft dough. Cover or wrap dough, and refrigerate overnight.
Preheat the oven to 400 degrees F (200 degrees C). On a floured surface, roll the dough out 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.
Banana Bread II recipe.
Ingredients
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup white sugar
1/3 cup butter, softened
1 cup mashed banana
1/2 cup chopped walnuts
Directions
Grease an 8x4 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and sugar. Add butter, eggs, nuts, and mashed banana. Beat until well blended.
Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup white sugar
1/3 cup butter, softened
1 cup mashed banana
1/2 cup chopped walnuts
Directions
Grease an 8x4 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and sugar. Add butter, eggs, nuts, and mashed banana. Beat until well blended.
Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.
Ambrosian Chicken recipe.
Ingredients
2 pounds skinless, boneless chicken breast, cut into 1 inch thick strips
1 1/2 cups panko (Japanese bread crumbs)
1 1/2 cups flaked coconut
3 cups fat-free plain yogurt
1 teaspoon almond extract
2 tablespoons orange marmalade
1/4 cup crushed pineapple
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
Toss together the panko and coconut in a bowl; set aside.
Stir together the yogurt, almond extract, and marmalade in a large bowl. Pour half into a separate bowl, and stir in the crushed pineapple to make a dipping sauce; set aside.
Coat the chicken strips in the remaining yogurt mixture and roll in the panko mixture. Place the chicken strips on the parchment lined baking sheet.
Bake the strips in the preheated oven for 15 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until the chicken is golden brown, no longer pink, and the juices run clear, about 15 minutes. Serve the hot ambrosian chicken strips with the pineapple-yogurt dipping sauce.
2 pounds skinless, boneless chicken breast, cut into 1 inch thick strips
1 1/2 cups panko (Japanese bread crumbs)
1 1/2 cups flaked coconut
3 cups fat-free plain yogurt
1 teaspoon almond extract
2 tablespoons orange marmalade
1/4 cup crushed pineapple
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
Toss together the panko and coconut in a bowl; set aside.
Stir together the yogurt, almond extract, and marmalade in a large bowl. Pour half into a separate bowl, and stir in the crushed pineapple to make a dipping sauce; set aside.
Coat the chicken strips in the remaining yogurt mixture and roll in the panko mixture. Place the chicken strips on the parchment lined baking sheet.
Bake the strips in the preheated oven for 15 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until the chicken is golden brown, no longer pink, and the juices run clear, about 15 minutes. Serve the hot ambrosian chicken strips with the pineapple-yogurt dipping sauce.
Baked Tomatoes Oregano recipe.
Ingredients
4 large ripe tomatoes, sliced 1/4 inch thick
1/8 cup grated Romano cheese
1/2 cup fresh bread crumbs
1 clove garlic, minced
2 sprigs fresh parsley, chopped
salt and pepper to taste
1/2 teaspoon dried oregano
1 tablespoon olive oil
Directions
Preheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray.
Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil.
Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.
4 large ripe tomatoes, sliced 1/4 inch thick
1/8 cup grated Romano cheese
1/2 cup fresh bread crumbs
1 clove garlic, minced
2 sprigs fresh parsley, chopped
salt and pepper to taste
1/2 teaspoon dried oregano
1 tablespoon olive oil
Directions
Preheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray.
Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil.
Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.
Award Winning Chili Con Carne recipe.
Ingredients
4 tablespoons vegetable oil
1 green bell pepper, chopped
1 yellow onion, chopped
2 1/2 pounds lean ground beef
2 beef bouillon cubes
2/3 cup red wine
2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
garlic cloves, crushed
1 (12 ounce) can tomato paste
1 1/2 teaspoons paprika
2 1/2 teaspoons chili powder
1 teaspoon cayenne pepper
2 1/2 teaspoons dried basil
1/2 teaspoon dried oregano
2 tablespoons dried parsley
1/2 teaspoon black pepper
1 teaspoon salt
12 drops hot pepper sauce (e.g. Tabasco™)
1 (15 ounce) can kidney beans, drained
3 tablespoons flour
3 tablespoons corn meal
1/2 cup water
Directions
Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.
4 tablespoons vegetable oil
1 green bell pepper, chopped
1 yellow onion, chopped
2 1/2 pounds lean ground beef
2 beef bouillon cubes
2/3 cup red wine
2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
garlic cloves, crushed
1 (12 ounce) can tomato paste
1 1/2 teaspoons paprika
2 1/2 teaspoons chili powder
1 teaspoon cayenne pepper
2 1/2 teaspoons dried basil
1/2 teaspoon dried oregano
2 tablespoons dried parsley
1/2 teaspoon black pepper
1 teaspoon salt
12 drops hot pepper sauce (e.g. Tabasco™)
1 (15 ounce) can kidney beans, drained
3 tablespoons flour
3 tablespoons corn meal
1/2 cup water
Directions
Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.
Best Lasagna with Zucchini recipe.
Ingredients
1 (16 ounce) package lasagna noodles
1 pound ground beef
1 onion, chopped
salt and pepper to taste
1 tablespoon Italian seasoning
4 cups ricotta cheese
1 cup grated Romano cheese
2 1/2 cups Classico� Tomato and Basil Sauce
1 1/2 cups shredded mozzarella cheese
2 medium zucchini, sliced
1 cup fresh basil leaves
Directions
Bring a large pot of water to a rapid boil. Boil lasagna noodles 6 to 8 minutes until al dente. Drain and rinse with cold water. Lay noodles flat and remove excess water with a paper towel.
In a skillet, brown the ground beef over medium-high heat. Add onion, salt, pepper, and Italian seasoning. Cook until there is no remaining pink color in beef. Drain any liquids and set aside.
In a large bowl, mix together ricotta cheese, Romano cheese, 2 cups of the pasta sauce and the seasoned ground beef. Mix until well blended. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Add a thin layer of pasta sauce in the bottom of a 9x13 inch baking dish. Add a layer of noodles lengthwise and a few noodles in the opposite direction. Pour in a generous layer of ricotta mixture on top of noodles. Top ricotta layer with several basil leaves. Add another layer of noodles lengthwise. Spread on 1 cup of the mozzarella cheese. Line up the zucchini slices on top of the mozzarella cheese. Add another thin layer of ricotta cheese. Add the last layer of noodles lengthwise. Top the noodles with the remaining pasta sauce, several more basil leaves in an eye catching arrangement and top with the remaining 1/2 cup mozzarella cheese.
Bake in a preheated oven for 50 to 55 minutes. If Mozzarella cheese becomes too browned, loosely cover with a piece of foil.
1 (16 ounce) package lasagna noodles
1 pound ground beef
1 onion, chopped
salt and pepper to taste
1 tablespoon Italian seasoning
4 cups ricotta cheese
1 cup grated Romano cheese
2 1/2 cups Classico� Tomato and Basil Sauce
1 1/2 cups shredded mozzarella cheese
2 medium zucchini, sliced
1 cup fresh basil leaves
Directions
Bring a large pot of water to a rapid boil. Boil lasagna noodles 6 to 8 minutes until al dente. Drain and rinse with cold water. Lay noodles flat and remove excess water with a paper towel.
In a skillet, brown the ground beef over medium-high heat. Add onion, salt, pepper, and Italian seasoning. Cook until there is no remaining pink color in beef. Drain any liquids and set aside.
In a large bowl, mix together ricotta cheese, Romano cheese, 2 cups of the pasta sauce and the seasoned ground beef. Mix until well blended. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Add a thin layer of pasta sauce in the bottom of a 9x13 inch baking dish. Add a layer of noodles lengthwise and a few noodles in the opposite direction. Pour in a generous layer of ricotta mixture on top of noodles. Top ricotta layer with several basil leaves. Add another layer of noodles lengthwise. Spread on 1 cup of the mozzarella cheese. Line up the zucchini slices on top of the mozzarella cheese. Add another thin layer of ricotta cheese. Add the last layer of noodles lengthwise. Top the noodles with the remaining pasta sauce, several more basil leaves in an eye catching arrangement and top with the remaining 1/2 cup mozzarella cheese.
Bake in a preheated oven for 50 to 55 minutes. If Mozzarella cheese becomes too browned, loosely cover with a piece of foil.
Beeless Honey recipe.
Ingredients
2 1/2 cups water
10 cups white sugar
1 teaspoon alum
18 red clover blossoms
36 white clover blossoms
18 rose petals
Directions
Pour water, sugar, and alum into a large saucepan or Dutch oven. Place over high heat and bring to a boil. Reduce heat to medium and boil for 10 minutes. Skim any scum that forms on the top.
Remove syrup from the heat and stir in flowers. Allow to steep for 10 minutes, then stir, and strain into storage jars.
2 1/2 cups water
10 cups white sugar
1 teaspoon alum
18 red clover blossoms
36 white clover blossoms
18 rose petals
Directions
Pour water, sugar, and alum into a large saucepan or Dutch oven. Place over high heat and bring to a boil. Reduce heat to medium and boil for 10 minutes. Skim any scum that forms on the top.
Remove syrup from the heat and stir in flowers. Allow to steep for 10 minutes, then stir, and strain into storage jars.
Angel Hair Pasta with Shrimp and Basil recipe.
Ingredients
1/4 cup olive oil, divided
1 (8 ounce) package angel hair pasta
1 teaspoon chopped garlic
1 pound large shrimp - peeled and deveined
2 (28 ounce) cans Italian-style diced tomatoes, drained
1/2 cup dry white wine
1/4 cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons freshly grated Parmesan cheese
Directions
Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.
1/4 cup olive oil, divided
1 (8 ounce) package angel hair pasta
1 teaspoon chopped garlic
1 pound large shrimp - peeled and deveined
2 (28 ounce) cans Italian-style diced tomatoes, drained
1/2 cup dry white wine
1/4 cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons freshly grated Parmesan cheese
Directions
Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.
Banana Coconut Loaf recipe.
Ingredients
1 cup white sugar
1/2 cup butter, melted
1 cup mashed bananas
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1/2 cup flaked coconut
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1/2 cup maraschino cherries, chopped
Directions
Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.
1 cup white sugar
1/2 cup butter, melted
1 cup mashed bananas
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1/2 cup flaked coconut
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1/2 cup maraschino cherries, chopped
Directions
Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.
Baked Pepperoni Pasta Casserole recipe.
Ingredients
8 ounces rotini pasta
1 pound lean ground beef
1 small onion, diced
28 ounces Classico� Tomato and Basil Sauce
4 ounces sliced pepperoni sausage
2 cups shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with sauce, pepperoni and cooked pasta and pour into a 9x13 inch baking dish. Top with mozzarella.
Bake in preheated oven for 30 minutes, until cheese is melted and golden.
8 ounces rotini pasta
1 pound lean ground beef
1 small onion, diced
28 ounces Classico� Tomato and Basil Sauce
4 ounces sliced pepperoni sausage
2 cups shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with sauce, pepperoni and cooked pasta and pour into a 9x13 inch baking dish. Top with mozzarella.
Bake in preheated oven for 30 minutes, until cheese is melted and golden.
BBQ Peanut Butter Chicken recipe.
Ingredients
1 cup SMUCKER'S� Natural Peanut Butter
1/4 cup soy sauce
1/4 cup white wine vinegar
1/4 cup lemon juice
6 cloves garlic, chopped
1 teaspoon red pepper flakes
2 teaspoons ginger, finely chopped
2 1/2 pounds chicken breasts, boneless and skinless, cut into 1 1/2-inch strips.
Directions
Prepare marinade 2 hours before ready to grill.
Mix the ingredients, except the chicken in a blender until combined. If too thick, add up to a cup of water to thin.
Marinate the chicken for approximately 2 hours.
Lightly oil the medium/hot BBQ grill.
Place chicken on the grill for 6-8 minutes.
1 cup SMUCKER'S� Natural Peanut Butter
1/4 cup soy sauce
1/4 cup white wine vinegar
1/4 cup lemon juice
6 cloves garlic, chopped
1 teaspoon red pepper flakes
2 teaspoons ginger, finely chopped
2 1/2 pounds chicken breasts, boneless and skinless, cut into 1 1/2-inch strips.
Directions
Prepare marinade 2 hours before ready to grill.
Mix the ingredients, except the chicken in a blender until combined. If too thick, add up to a cup of water to thin.
Marinate the chicken for approximately 2 hours.
Lightly oil the medium/hot BBQ grill.
Place chicken on the grill for 6-8 minutes.
Banana Ice Cream Shake recipe.
Ingredients
1 banana, peeled and chopped
2 scoops vanilla ice cream
2 egg white
1 teaspoon vanilla extract
Directions
In a blender, combine banana, ice cream, milk, egg white and vanilla extract. Blend until smooth. Pour into glasses and serve.
1 banana, peeled and chopped
2 scoops vanilla ice cream
2 egg white
1 teaspoon vanilla extract
Directions
In a blender, combine banana, ice cream, milk, egg white and vanilla extract. Blend until smooth. Pour into glasses and serve.
Barbecue Macaroni Beef recipe.
Ingredients
1 pound ground beef
2 (12 ounce) bottles barbecue sauce
8 ounces elbow macaroni, cooked and drained
1 medium onion, chopped
1 medium green pepper, chopped
3 celery ribs, chopped
Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in barbecue sauce and macaroni; heat through. Add onion, green pepper and celery; mix well.
1 pound ground beef
2 (12 ounce) bottles barbecue sauce
8 ounces elbow macaroni, cooked and drained
1 medium onion, chopped
1 medium green pepper, chopped
3 celery ribs, chopped
Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in barbecue sauce and macaroni; heat through. Add onion, green pepper and celery; mix well.
Beef N Olive Sandwiches recipe.
Ingredients
1 (8 ounce) package cream cheese, softened
2 tablespoons whipping cream
1/2 teaspoon white pepper
1/4 cup chopped dried beef
3 tablespoons sliced stuffed olives
3 tablespoons chopped walnuts
8 slices bread
Directions
In a mixing bowl, combine the cream cheese, cream and pepper; mix well. Stir in beef, olives and walnuts. Spread on four slices of bread; top with remaining bread. Freeze. Remove from the freezer at least 4 hours before serving. May be frozen for up to 2 months.
1 (8 ounce) package cream cheese, softened
2 tablespoons whipping cream
1/2 teaspoon white pepper
1/4 cup chopped dried beef
3 tablespoons sliced stuffed olives
3 tablespoons chopped walnuts
8 slices bread
Directions
In a mixing bowl, combine the cream cheese, cream and pepper; mix well. Stir in beef, olives and walnuts. Spread on four slices of bread; top with remaining bread. Freeze. Remove from the freezer at least 4 hours before serving. May be frozen for up to 2 months.
5 Minute Microwave Cornbread recipe.
Ingredients
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
Directions
Mix the flour, cornmeal, sugar, baking powder, salt, egg, milk, and vegetable oil in a microwave-safe glass or ceramic bowl.
Heat in the microwave on high, until a toothpick inserted into the center comes out clean, about 3 minutes, rotating the bowl halfway through cooking if the microwave does not have a rotating tray.
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
Directions
Mix the flour, cornmeal, sugar, baking powder, salt, egg, milk, and vegetable oil in a microwave-safe glass or ceramic bowl.
Heat in the microwave on high, until a toothpick inserted into the center comes out clean, about 3 minutes, rotating the bowl halfway through cooking if the microwave does not have a rotating tray.
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