Ingredients
1 cup white sugar
2 tablespoons unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup butter
1 cup dark brown sugar
1 cup sour milk
1 teaspoon baking soda
2 1/2 cups all-purpose flour
1 1/4 cups blackberry preserves
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, combine white sugar, cocoa, milk and vanilla. Cook over medium heat until smooth and thickened. Set aside to cool.
In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cooked mixture. Combine sour milk and baking soda. Beat in the flour alternately with the sour milk mixture. Stir in blackberry jam. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
6.17.2011
Asian Chicken Pasta Salad recipe.
Ingredients
8 ounces rotelle pasta
5 boneless chicken breast halves, cooked and cut into bite-sized pieces
5 tablespoons vegetable oil
1 teaspoon salt, divided
2 carrots, sliced diagonally
1/2 pound fresh mushrooms, quartered
1/2 head broccoli, cut into florets
1/2 head cauliflower, broken into small florets
1/4 cup water
1 bunch green onions, chopped
2 tablespoons soy sauce
3 tablespoons sesame oil
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl with chicken.
In large skillet or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, place in bowl with chicken and pasta. Add 2 tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes. Remove mushrooms and place in bowl.
Add 2 more tablespoons oil to wok, stir-fry broccoli, cauliflower and onion until coated with oil. Add 1/2 teaspoon salt and 1/4 cup water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally. Remove vegetables with slotted spoon and toss with pasta and chicken.
Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.
8 ounces rotelle pasta
5 boneless chicken breast halves, cooked and cut into bite-sized pieces
5 tablespoons vegetable oil
1 teaspoon salt, divided
2 carrots, sliced diagonally
1/2 pound fresh mushrooms, quartered
1/2 head broccoli, cut into florets
1/2 head cauliflower, broken into small florets
1/4 cup water
1 bunch green onions, chopped
2 tablespoons soy sauce
3 tablespoons sesame oil
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl with chicken.
In large skillet or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, place in bowl with chicken and pasta. Add 2 tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes. Remove mushrooms and place in bowl.
Add 2 more tablespoons oil to wok, stir-fry broccoli, cauliflower and onion until coated with oil. Add 1/2 teaspoon salt and 1/4 cup water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally. Remove vegetables with slotted spoon and toss with pasta and chicken.
Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.
Autumn Squash Casserole recipe.
Ingredients
3 pounds buttercup squash - peeled, seeded, and cut into 3/4-inch chunks
1/4 cup butter
1 tablespoon brown sugar
1/4 teaspoon salt
1 dash white pepper
1 1/2 tablespoons butter
6 cups sliced peeled apples
1/4 cup white sugar
1 1/2 cups cornflakes cereal, coarsely crushed
1/2 cup chopped pecans
1/2 cup brown sugar
2 tablespoons melted butter
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
Bake in the preheated oven until heated through, about 15 minutes.
3 pounds buttercup squash - peeled, seeded, and cut into 3/4-inch chunks
1/4 cup butter
1 tablespoon brown sugar
1/4 teaspoon salt
1 dash white pepper
1 1/2 tablespoons butter
6 cups sliced peeled apples
1/4 cup white sugar
1 1/2 cups cornflakes cereal, coarsely crushed
1/2 cup chopped pecans
1/2 cup brown sugar
2 tablespoons melted butter
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
Bake in the preheated oven until heated through, about 15 minutes.
Baked Parmesan-Crusted Chicken recipe.
Ingredients
3/4 cup butter
2 cloves garlic, minced
1 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1/4 teaspoon pepper
1/2 teaspoon salt
6 (4 ounce) skinless, boneless chicken breast halves
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter with the garlic in a saucepan over medium heat. When the butter starts to bubble, remove from the heat and allow to cool slightly. Stir the breadcrumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Place the chicken into a 9x13 inch baking dish.
Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.
3/4 cup butter
2 cloves garlic, minced
1 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1/4 teaspoon pepper
1/2 teaspoon salt
6 (4 ounce) skinless, boneless chicken breast halves
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter with the garlic in a saucepan over medium heat. When the butter starts to bubble, remove from the heat and allow to cool slightly. Stir the breadcrumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Place the chicken into a 9x13 inch baking dish.
Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.
Apple Orchard Punch recipe.
Ingredients
1 (32 fluid ounce) bottle apple juice, chilled
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple
Directions
In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.
Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.
1 (32 fluid ounce) bottle apple juice, chilled
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple
Directions
In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.
Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.
Barlow's Blackened Catfish recipe.
Ingredients
2 teaspoons cayenne pepper
2 teaspoons lemon pepper
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons pepper
1 pound catfish fillets
2 tablespoons butter
1 cup Italian-style salad dressing
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.
2 teaspoons cayenne pepper
2 teaspoons lemon pepper
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons pepper
1 pound catfish fillets
2 tablespoons butter
1 cup Italian-style salad dressing
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.
Basic Microwave Risotto recipe.
Ingredients
3 tablespoons butter
1 clove garlic, minced
1 onion, chopped
1 1/2 cups vegetable broth
1 cup uncooked Arborio rice
3/4 cup white wine
1/4 cup grated Parmesan cheese
Directions
In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.
3 tablespoons butter
1 clove garlic, minced
1 onion, chopped
1 1/2 cups vegetable broth
1 cup uncooked Arborio rice
3/4 cup white wine
1/4 cup grated Parmesan cheese
Directions
In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.
Apricot Noodle Kugel recipe.
Ingredients
1 (8 ounce) package wide egg noodles
1/4 cup butter, softened
1 (3 ounce) package cream cheese, softened
3 eggs, beaten
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup apricot nectar
1/2 cup golden raisins (optional)
1 1/2 cups cornflake crumbs
1/2 cup butter, softened
1/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
Bring a large saucepan of lightly salted water to a boil. Stir in egg noodles, and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl, thoroughly mix egg noodles with 1/4 cup butter, cream cheese, eggs, 1/2 cup sugar, and vanilla. Stir in apricot nectar and milk. Mix in raisins. Transfer to the prepared baking pan.
In a separate medium bowl, mix cornflake crumbs, 1/2 cup butter, 1/4 cup sugar, remaining vanilla, and cinnamon. Spread over the egg noodle mixture.
Bake 45 minutes in the preheated oven, until bubbly and lightly browned.
1 (8 ounce) package wide egg noodles
1/4 cup butter, softened
1 (3 ounce) package cream cheese, softened
3 eggs, beaten
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup apricot nectar
1/2 cup golden raisins (optional)
1 1/2 cups cornflake crumbs
1/2 cup butter, softened
1/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
Bring a large saucepan of lightly salted water to a boil. Stir in egg noodles, and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl, thoroughly mix egg noodles with 1/4 cup butter, cream cheese, eggs, 1/2 cup sugar, and vanilla. Stir in apricot nectar and milk. Mix in raisins. Transfer to the prepared baking pan.
In a separate medium bowl, mix cornflake crumbs, 1/2 cup butter, 1/4 cup sugar, remaining vanilla, and cinnamon. Spread over the egg noodle mixture.
Bake 45 minutes in the preheated oven, until bubbly and lightly browned.
Bierocks (German Meat Turnovers) recipe.
Ingredients
2 (1 pound) loaves frozen bread dough, thawed
1 pound ground beef
1 onion, chopped
1 clove garlic, crushed
1 1/2 teaspoons salt
1 1/2 teaspoons lemon pepper
1 small head cabbage, chopped
2 tablespoons Worcestershire sauce
2 teaspoons caraway seeds
1/2 cup melted butter
Directions
Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
Preheat oven to 350 degrees F (175 degrees C).
On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.
2 (1 pound) loaves frozen bread dough, thawed
1 pound ground beef
1 onion, chopped
1 clove garlic, crushed
1 1/2 teaspoons salt
1 1/2 teaspoons lemon pepper
1 small head cabbage, chopped
2 tablespoons Worcestershire sauce
2 teaspoons caraway seeds
1/2 cup melted butter
Directions
Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
Preheat oven to 350 degrees F (175 degrees C).
On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.
Barbequed Potato and Garlic Scape Packets recipe.
Ingredients
8 red potatoes, cut into 1-inch cubes
20 garlic scapes, cut into 1 1/2-inch pieces
1/4 cup extra-virgin olive oil
kosher salt and pepper to taste
Directions
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut 6 18-inch pieces of aluminum foil and set aside.
Combine the potatoes and scapes in a mixing bowl. Drizzle with olive oil; season to taste with salt and pepper. Divide the mixture among the pieces of aluminum foil and fold the edges of the foil over the potato mixture to seal the packets.
Place the packets onto the preheated grill and close the lid. Cook until the potatoes are tender and easily pierced with a fork, 20 to 25 minutes. Rotate the packets halfway through cooking.
8 red potatoes, cut into 1-inch cubes
20 garlic scapes, cut into 1 1/2-inch pieces
1/4 cup extra-virgin olive oil
kosher salt and pepper to taste
Directions
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut 6 18-inch pieces of aluminum foil and set aside.
Combine the potatoes and scapes in a mixing bowl. Drizzle with olive oil; season to taste with salt and pepper. Divide the mixture among the pieces of aluminum foil and fold the edges of the foil over the potato mixture to seal the packets.
Place the packets onto the preheated grill and close the lid. Cook until the potatoes are tender and easily pierced with a fork, 20 to 25 minutes. Rotate the packets halfway through cooking.
Aunt Betty's Banana Pudding recipe.
Ingredients
2 (3.4 ounce) packages instant vanilla pudding mix
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container sour cream
1 (8 ounce) container frozen whipped topping, thawed
6 bananas, sliced
1/2 (12 ounce) package vanilla wafers
Directions
In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.
Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.
Make a single layer of vanilla wafers in the bottom of a 9x13 inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving.
2 (3.4 ounce) packages instant vanilla pudding mix
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container sour cream
1 (8 ounce) container frozen whipped topping, thawed
6 bananas, sliced
1/2 (12 ounce) package vanilla wafers
Directions
In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.
Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.
Make a single layer of vanilla wafers in the bottom of a 9x13 inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving.
Brown Rice and Black Bean Salad recipe.
Ingredients
1 1/2 cups uncooked brown rice
3 cups water
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 (14.5 ounce) can collard greens, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can green peas, rinsed and drained
1 (15.25 ounce) can corn kernels, drained
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced black olives
1 (14.5 ounce) can Italian-style tomatoes, undrained and chopped
salt and freshly ground black pepper to taste
Directions
Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.
1 1/2 cups uncooked brown rice
3 cups water
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 (14.5 ounce) can collard greens, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can green peas, rinsed and drained
1 (15.25 ounce) can corn kernels, drained
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced black olives
1 (14.5 ounce) can Italian-style tomatoes, undrained and chopped
salt and freshly ground black pepper to taste
Directions
Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.
Asparagus and Goat Cheese Quesadillas recipe.
Ingredients
2 tablespoons extra virgin olive oil, divided
1/2 pound fresh asparagus, cut into 1 1/2 inch pieces
salt and pepper to taste
2 (10 inch) flour tortillas
4 ounces herbed goat cheese
1/4 cup chopped fresh cilantro
fresh cilantro sprigs, for garnish
Directions
Heat 1 tablespoon olive oil in a skillet over medium-low heat, and cook the asparagus, stirring occasionally, until tender and lightly browned. Season with salt and pepper, and remove from heat.
Spread one side of each tortilla with 1/2 the goat cheese. Place 1/2 the asparagus and 1/2 the cilantro on each tortilla, and fold tortillas in half over contents to form quesadillas. Brush the outsides of the quesadillas with remaining oil.
Place the quesadillas in a skillet over medium-low heat, and cook 3 minutes on each side, or until lightly browned. Cut in half and garnish with cilantro to serve.
2 tablespoons extra virgin olive oil, divided
1/2 pound fresh asparagus, cut into 1 1/2 inch pieces
salt and pepper to taste
2 (10 inch) flour tortillas
4 ounces herbed goat cheese
1/4 cup chopped fresh cilantro
fresh cilantro sprigs, for garnish
Directions
Heat 1 tablespoon olive oil in a skillet over medium-low heat, and cook the asparagus, stirring occasionally, until tender and lightly browned. Season with salt and pepper, and remove from heat.
Spread one side of each tortilla with 1/2 the goat cheese. Place 1/2 the asparagus and 1/2 the cilantro on each tortilla, and fold tortillas in half over contents to form quesadillas. Brush the outsides of the quesadillas with remaining oil.
Place the quesadillas in a skillet over medium-low heat, and cook 3 minutes on each side, or until lightly browned. Cut in half and garnish with cilantro to serve.
Bacon Cheese Frittata recipe.
Ingredients
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped green onions
5 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese
Directions
In a bowl, beat eggs, milk, butter, salt and pepper. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with onions, bacon and cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped green onions
5 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese
Directions
In a bowl, beat eggs, milk, butter, salt and pepper. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with onions, bacon and cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.
Blue Cheese Beef Tenderloin recipe.
Ingredients
1 (3 pound) whole beef tenderloin
1/2 cup teriyaki sauce
1/2 cup red wine
2 cloves garlic, chopped
4 ounces blue cheese, crumbled
1/3 cup mayonnaise
2/3 cup sour cream
1 1/2 teaspoons Worcestershire sauce
Directions
Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
Preheat oven to 450 degrees F (230 degrees C).
Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.
1 (3 pound) whole beef tenderloin
1/2 cup teriyaki sauce
1/2 cup red wine
2 cloves garlic, chopped
4 ounces blue cheese, crumbled
1/3 cup mayonnaise
2/3 cup sour cream
1 1/2 teaspoons Worcestershire sauce
Directions
Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
Preheat oven to 450 degrees F (230 degrees C).
Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.
Beef or Moose Jerky recipe.
Ingredients
3 pounds rump roast
3 cups soy sauce
3 cups packed brown sugar
4 fluid ounces hickory-flavored liquid smoke
Directions
Slice roast into slabs approximately 1/4 inch thick, (Note: you can have this done at the grocery store or butcher). Trim off all of the fat from the edges. Cut the slabs into pencil-like strips (about 1/4 inch wide), and about 4 inches long.
In a large bowl, combine the soy sauce, brown sugar and hickory-flavored liquid smoke; blend well. Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes.
Place the meat in a food dehydrator for about 12 to 20 hours, depending how dry you like your jerky. Rotate the trays after 6 hours. For example: Bottom tray on top, top tray on bottom, second tray from bottom to be second tray from top, and so on.
3 pounds rump roast
3 cups soy sauce
3 cups packed brown sugar
4 fluid ounces hickory-flavored liquid smoke
Directions
Slice roast into slabs approximately 1/4 inch thick, (Note: you can have this done at the grocery store or butcher). Trim off all of the fat from the edges. Cut the slabs into pencil-like strips (about 1/4 inch wide), and about 4 inches long.
In a large bowl, combine the soy sauce, brown sugar and hickory-flavored liquid smoke; blend well. Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes.
Place the meat in a food dehydrator for about 12 to 20 hours, depending how dry you like your jerky. Rotate the trays after 6 hours. For example: Bottom tray on top, top tray on bottom, second tray from bottom to be second tray from top, and so on.
Achiote Paste recipe.
Ingredients
5 tablespoons achiote (annatto) seeds
2 teaspoons cumin seeds
1 tablespoon black peppercorns
8 whole allspice berries
1/2 teaspoon whole cloves
3 habanero peppers, seeded
1/2 cup orange juice
1/2 cup white vinegar
8 cloves garlic
2 tablespoons salt
5 lemons, juiced
1 teaspoon premium tequila
Directions
With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.
5 tablespoons achiote (annatto) seeds
2 teaspoons cumin seeds
1 tablespoon black peppercorns
8 whole allspice berries
1/2 teaspoon whole cloves
3 habanero peppers, seeded
1/2 cup orange juice
1/2 cup white vinegar
8 cloves garlic
2 tablespoons salt
5 lemons, juiced
1 teaspoon premium tequila
Directions
With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.
Almond Oatmeal Cutouts recipe.
Ingredients
1/2 cup butter or margarine, softened
1/2 cup shortening
3/4 cup sugar
2 teaspoons almond extract
1 3/4 cups all-purpose flour
1 1/4 cups old-fashioned oats
Directions
In a mixing bowl, cream butter, shortening and sugar. Beat in extract. Combine flour and oats; gradually add to the creamed mixture.
Roll out between waxed paper to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
1/2 cup butter or margarine, softened
1/2 cup shortening
3/4 cup sugar
2 teaspoons almond extract
1 3/4 cups all-purpose flour
1 1/4 cups old-fashioned oats
Directions
In a mixing bowl, cream butter, shortening and sugar. Beat in extract. Combine flour and oats; gradually add to the creamed mixture.
Roll out between waxed paper to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
Anne's Fabulous Grilled Salmon recipe.
Ingredients
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 lemon, juiced
1/2 teaspoon grated fresh ginger root
2 tablespoons honey
1/3 cup chopped fresh basil leaves
1 tablespoon finely chopped shallots
1 (3 pound) salmon fillet, with skin
Directions
Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the grill, about 20 minutes.
Preheat a grill for medium-low heat. Slide the foil with the salmon off of the cookie sheet and onto the grill. Cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your grill will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve.
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 lemon, juiced
1/2 teaspoon grated fresh ginger root
2 tablespoons honey
1/3 cup chopped fresh basil leaves
1 tablespoon finely chopped shallots
1 (3 pound) salmon fillet, with skin
Directions
Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the grill, about 20 minutes.
Preheat a grill for medium-low heat. Slide the foil with the salmon off of the cookie sheet and onto the grill. Cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your grill will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve.
Apple-Banana Oatmeal recipe.
Ingredients
1 cup water
1 tablespoon orange juice concentrate
1/2 cup chopped unpeeled tart apple
1/4 cup sliced firm banana
1/4 cup raisins
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
2/3 cup quick-cooking oats
1/4 cup oat bran
brown sugar (optional)
Directions
In a saucepan, combine water, orange juice concentrate, apple, banana, raisins, salt if desired and cinnamon; bring to a boil. Stir in oats and oat bran. Cook for 1-2 minutes, stirring occasionally. Sprinkle with brown sugar if desired.
1 cup water
1 tablespoon orange juice concentrate
1/2 cup chopped unpeeled tart apple
1/4 cup sliced firm banana
1/4 cup raisins
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
2/3 cup quick-cooking oats
1/4 cup oat bran
brown sugar (optional)
Directions
In a saucepan, combine water, orange juice concentrate, apple, banana, raisins, salt if desired and cinnamon; bring to a boil. Stir in oats and oat bran. Cook for 1-2 minutes, stirring occasionally. Sprinkle with brown sugar if desired.
Any Flavor Taffy recipe.
Ingredients
2 1/2 cups white sugar
3 tablespoons cornstarch
1 cup corn syrup
1 1/3 cups water
2 tablespoons butter
1/2 teaspoon salt
1 (0.13 ounce) package unsweetened, fruit-flavored soft drink mix
Directions
Butter 2 large baking sheets, and set them aside.
In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt, and stir to blend. Bring to a boil over medium heat, and cook until the mixture reads 250 degrees F (120 degrees C) on a candy thermometer. Remove from heat, and immediately stir in the drink mix powder. Quickly pour out onto the prepared baking sheets, and let stand until cool enough to handle.
Grab a few helpers, and butter everyone's hands. Stretch (pull) the taffy until it lightens in color, and becomes firm. Roll into bite size pieces, and wrap in small squares of waxed paper.
2 1/2 cups white sugar
3 tablespoons cornstarch
1 cup corn syrup
1 1/3 cups water
2 tablespoons butter
1/2 teaspoon salt
1 (0.13 ounce) package unsweetened, fruit-flavored soft drink mix
Directions
Butter 2 large baking sheets, and set them aside.
In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt, and stir to blend. Bring to a boil over medium heat, and cook until the mixture reads 250 degrees F (120 degrees C) on a candy thermometer. Remove from heat, and immediately stir in the drink mix powder. Quickly pour out onto the prepared baking sheets, and let stand until cool enough to handle.
Grab a few helpers, and butter everyone's hands. Stretch (pull) the taffy until it lightens in color, and becomes firm. Roll into bite size pieces, and wrap in small squares of waxed paper.
Apple Ladybug Treats recipe.
Ingredients
2 red apples
1/4 cup raisins
1 tablespoon peanut butter
8 thin pretzel sticks
Directions
Slice apples in half from top to bottom and scoop out the cores using a knife or melon baller. If you have an apple corer, core them first, then slice. Place each apple half flat side down on a small plate.
Dab peanut butter on to the back of the 'lady bug', then stick raisins onto the dabs for spots. Use this method to make eyes too. Stick one end of each pretzel stick into a raisin, then press the other end into the apples to make antennae.
2 red apples
1/4 cup raisins
1 tablespoon peanut butter
8 thin pretzel sticks
Directions
Slice apples in half from top to bottom and scoop out the cores using a knife or melon baller. If you have an apple corer, core them first, then slice. Place each apple half flat side down on a small plate.
Dab peanut butter on to the back of the 'lady bug', then stick raisins onto the dabs for spots. Use this method to make eyes too. Stick one end of each pretzel stick into a raisin, then press the other end into the apples to make antennae.
Authentic Thai Cashew Chicken recipe.
Ingredients
1 tablespoon canola oil
1 large yellow onion, chopped
1 large yellow bell pepper, chopped
3 tablespoons ketchup
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/3 cup chicken broth
1 teaspoon white sugar
1 teaspoon Thai garlic chile paste
4 skinless, boneless chicken breast halves - cut into bite-size pieces
1 zucchini, chopped
1 yellow squash, chopped
6 ounces broccoli, chopped
8 ounces fresh mushrooms, quartered
1/2 cup unsalted cashew nuts
Directions
Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.
1 tablespoon canola oil
1 large yellow onion, chopped
1 large yellow bell pepper, chopped
3 tablespoons ketchup
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/3 cup chicken broth
1 teaspoon white sugar
1 teaspoon Thai garlic chile paste
4 skinless, boneless chicken breast halves - cut into bite-size pieces
1 zucchini, chopped
1 yellow squash, chopped
6 ounces broccoli, chopped
8 ounces fresh mushrooms, quartered
1/2 cup unsalted cashew nuts
Directions
Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.
Brotchen Rolls recipe.
Ingredients
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
1 tablespoon vegetable oil
1/2 cup bread flour
1 egg white
1 tablespoon water
Directions
In a small bowl, dissolve the yeast and sugar in the water. Cover and let set in a warm place for 15 minutes, or until yeast is creamy.
Place 2 1/2 cups flour in a large mixing bowl. Stir in the yeast mixture. Pour in the oil and stir until the flour is combined and a loose dough has formed. Turn the dough out onto a lightly floured surface and knead in the remaining flour as is necessary to keep the dough from sticking. Knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into twelve equal pieces and form into oval rolls. Place the rolls on a lightly greased baking sheet. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 450 degrees F (230 degrees C). In a small bowl, beat together egg white with 1 teaspoon water until frothy.
Brush the risen rolls with the egg wash and bake in preheated oven for 15 to 20 minutes, until golden brown.
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
1 tablespoon vegetable oil
1/2 cup bread flour
1 egg white
1 tablespoon water
Directions
In a small bowl, dissolve the yeast and sugar in the water. Cover and let set in a warm place for 15 minutes, or until yeast is creamy.
Place 2 1/2 cups flour in a large mixing bowl. Stir in the yeast mixture. Pour in the oil and stir until the flour is combined and a loose dough has formed. Turn the dough out onto a lightly floured surface and knead in the remaining flour as is necessary to keep the dough from sticking. Knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into twelve equal pieces and form into oval rolls. Place the rolls on a lightly greased baking sheet. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 450 degrees F (230 degrees C). In a small bowl, beat together egg white with 1 teaspoon water until frothy.
Brush the risen rolls with the egg wash and bake in preheated oven for 15 to 20 minutes, until golden brown.
Boston Brown Bread I recipe.
Ingredients
1 cup all-purpose flour
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup molasses
1 1/2 cups buttermilk
2/3 cup raisins
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda and salt. Mix in molasses and buttermilk. Stir in raisins or currants. Pour batter into prepared loaf pan.
Bake for 1 hour in the preheated oven, or until a tester inserted into the center of the loaf comes out clean.
1 cup all-purpose flour
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup molasses
1 1/2 cups buttermilk
2/3 cup raisins
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda and salt. Mix in molasses and buttermilk. Stir in raisins or currants. Pour batter into prepared loaf pan.
Bake for 1 hour in the preheated oven, or until a tester inserted into the center of the loaf comes out clean.
Baked Fish Creole recipe.
Ingredients
3 cups water
1 1/2 cups uncooked white rice
1/4 cup butter
1 onion, chopped
1 clove garlic, minced
2 stalks celery, chopped
1 green bell pepper, chopped
1/4 cup all-purpose flour
2 cups milk
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
1/2 cup chili sauce
1 pound cod fillets
2 tomatoes, sliced
Directions
Preheat oven to 400 degrees F (205 degrees C). Lightly butter a 9x13 inch baking dish. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a Dutch oven, melt the butter over medium heat. Add the onions and garlic. Cook until tender about 4 minutes. Add the celery and pepper. Cook for 3 minutes. Do not brown add the flour and stir well. Cook for 3 minutes.
Stir in the milk and bring just to a boil. Season with salt, pepper and hot sauce. Stir in the chili sauce. Taste and adjust seasoning.
Place rice into the bottom of the prepared pan. Arrange the fish fillets over the rice in a single layer. Place the sliced tomatoes over the fish and pour the sauce over the top.
Bake at 400 degrees F (205 degrees C) for 20 minutes or until fish is just cooked and flakes easily with a fork.
3 cups water
1 1/2 cups uncooked white rice
1/4 cup butter
1 onion, chopped
1 clove garlic, minced
2 stalks celery, chopped
1 green bell pepper, chopped
1/4 cup all-purpose flour
2 cups milk
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
1/2 cup chili sauce
1 pound cod fillets
2 tomatoes, sliced
Directions
Preheat oven to 400 degrees F (205 degrees C). Lightly butter a 9x13 inch baking dish. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a Dutch oven, melt the butter over medium heat. Add the onions and garlic. Cook until tender about 4 minutes. Add the celery and pepper. Cook for 3 minutes. Do not brown add the flour and stir well. Cook for 3 minutes.
Stir in the milk and bring just to a boil. Season with salt, pepper and hot sauce. Stir in the chili sauce. Taste and adjust seasoning.
Place rice into the bottom of the prepared pan. Arrange the fish fillets over the rice in a single layer. Place the sliced tomatoes over the fish and pour the sauce over the top.
Bake at 400 degrees F (205 degrees C) for 20 minutes or until fish is just cooked and flakes easily with a fork.
Braised Collard Greens recipe.
Ingredients
2 pounds collard greens - rinsed, stemmed and thinly sliced
2 pounds fresh ham hocks
1/2 pound salt pork
3 quarts chicken stock
1 cup chopped onion
2 bay leaves
1/4 teaspoon red pepper flakes
2 tablespoons white sugar
salt and freshly ground black pepper to taste
2 teaspoons red wine vinegar
Directions
Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.
2 pounds collard greens - rinsed, stemmed and thinly sliced
2 pounds fresh ham hocks
1/2 pound salt pork
3 quarts chicken stock
1 cup chopped onion
2 bay leaves
1/4 teaspoon red pepper flakes
2 tablespoons white sugar
salt and freshly ground black pepper to taste
2 teaspoons red wine vinegar
Directions
Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.
Broken Glass Dessert recipe.
Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter or margarine, melted
1 (3 ounce) package lime gelatin
1 (3 ounce) package strawberry gelatin
1 (3 ounce) package orange gelatin
4 1/2 cups boiling water, divided
1 (.25 ounce) envelope unflavored gelatin
1/4 cup cold water
1 cup pineapple juice
1 (8 ounce) carton frozen whipped topping, thawed
Directions
Combine the crumbs, sugar and butter; press onto the bottom of a 13-in x 9-in. x 2-in. greased pan. Chill. Combine lime gelatin and 1-1/2 cups boiling water; stir until gelatin is dissolved. Pour into an oiled 8-in. x 4-in. x 2-in. loaf pan; chill until very firm. Repeat for strawberry and orange gelatins. Soften the unflavored gelatin in cold water. Boil pineapple juice; stir into unflavored gelatin. Set aside until slightly thickened. Place whipped topping in a large bowl; gently fold in pineapple juice mixture. When flavored gelatins are firm, cut into 1-in. cubes; gently fold into whipped topping mixture. Spoon over crust. Chill for at least 2 hours.
1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter or margarine, melted
1 (3 ounce) package lime gelatin
1 (3 ounce) package strawberry gelatin
1 (3 ounce) package orange gelatin
4 1/2 cups boiling water, divided
1 (.25 ounce) envelope unflavored gelatin
1/4 cup cold water
1 cup pineapple juice
1 (8 ounce) carton frozen whipped topping, thawed
Directions
Combine the crumbs, sugar and butter; press onto the bottom of a 13-in x 9-in. x 2-in. greased pan. Chill. Combine lime gelatin and 1-1/2 cups boiling water; stir until gelatin is dissolved. Pour into an oiled 8-in. x 4-in. x 2-in. loaf pan; chill until very firm. Repeat for strawberry and orange gelatins. Soften the unflavored gelatin in cold water. Boil pineapple juice; stir into unflavored gelatin. Set aside until slightly thickened. Place whipped topping in a large bowl; gently fold in pineapple juice mixture. When flavored gelatins are firm, cut into 1-in. cubes; gently fold into whipped topping mixture. Spoon over crust. Chill for at least 2 hours.
Blister Beans recipe.
Ingredients
1 (15 ounce) can black beans
1 (15.5 ounce) can black-eyed peas
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 teaspoon dried onion flakes
1/2 teaspoon prepared brown mustard
1 tablespoon hot pepper sauce, or to taste
Directions
In a saucepan over medium heat, combine the black beans and black-eyed peas with their juices. Season with garlic powder, cumin, ginger, salt, onion flakes, mustard, and hot pepper sauce. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes to combine the flavors.
1 (15 ounce) can black beans
1 (15.5 ounce) can black-eyed peas
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 teaspoon dried onion flakes
1/2 teaspoon prepared brown mustard
1 tablespoon hot pepper sauce, or to taste
Directions
In a saucepan over medium heat, combine the black beans and black-eyed peas with their juices. Season with garlic powder, cumin, ginger, salt, onion flakes, mustard, and hot pepper sauce. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes to combine the flavors.
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