Ingredients
1/2 cup butter, divided
4 skinless, boneless chicken breast halves
3 green onions, diced
1 pound fresh mushrooms, sliced
3 cloves garlic, crushed
1/2 teaspoon chopped fresh tarragon
1 cup heavy cream
1 cup shredded Gruyere cheese
1/2 cup amaretto liqueur
1/4 cup capers
Directions
Melt 1/4 cup of the butter in a large skillet over medium high heat. Brown chicken in butter quickly, and remove to a 9x13 inch baking dish.
Add remaining 1/4 cup butter to skillet and brown the green onion and mushrooms with the garlic and tarragon. Pour this saute mixture over chicken breasts.
Preheat oven to 350 degrees F (175 degrees C).
Heat the cream, cheese and amaretto in the skillet, whisking rapidly. Stir in capers, then pour sauce over chicken, green onions and mushrooms.
Bake in the preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.
6.21.2011
Alabama Pulled Pig recipe.
Ingredients
3 cups apple cider vinegar
1/4 cup salt
1/4 cup brown sugar
4 tablespoons ground black pepper
2 tablespoons cayenne pepper
1/4 pound butter
1 quart water
5 pounds Boston butt roast
Directions
In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter. Bring to a rolling boil over medium-high heat. Mix in the water, and return to boil. Sauce the pork before smoking, and then every hour or so while it cooks.
Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 10. The longer the smoke time, the deeper the 'smoke ring', a red ring of flavor, will penetrate.
After the meat has smoked for 6 to 10 hours, use aluminum foil to wrap the meat. Fold the edges of two sheets together to form a watertight seal. Place the meat in the center and bring the edges up to the top, cupping the meat. Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast.
Place the meat package back on the smoker, or in a 350 degree oven (175 degrees C). If it is on the smoker, increase the heat. Cook the package until the meat pulls easily from the bone. This can be checked easily by pushing on the top of the foil package with an oven-mitted hand to test for softness. It will take up to 2 hours.
Once the meat is done, remove it from the smoker or oven and let it cool. Pull the pork from the bone and discard the fat and gristle. Pull the meat apart in large chunks about 1 inch wide by 4 inches long.
Place the meat chunks in a pan and pour about one cup of sauce for every 4 pounds of meat, or to taste. Heat until simmering. Serve immediately or let marinate for several days. The meat can also be pulled into smaller pieces using 2 forks, this is locally known as 'shredded pork'.
3 cups apple cider vinegar
1/4 cup salt
1/4 cup brown sugar
4 tablespoons ground black pepper
2 tablespoons cayenne pepper
1/4 pound butter
1 quart water
5 pounds Boston butt roast
Directions
In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter. Bring to a rolling boil over medium-high heat. Mix in the water, and return to boil. Sauce the pork before smoking, and then every hour or so while it cooks.
Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 10. The longer the smoke time, the deeper the 'smoke ring', a red ring of flavor, will penetrate.
After the meat has smoked for 6 to 10 hours, use aluminum foil to wrap the meat. Fold the edges of two sheets together to form a watertight seal. Place the meat in the center and bring the edges up to the top, cupping the meat. Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast.
Place the meat package back on the smoker, or in a 350 degree oven (175 degrees C). If it is on the smoker, increase the heat. Cook the package until the meat pulls easily from the bone. This can be checked easily by pushing on the top of the foil package with an oven-mitted hand to test for softness. It will take up to 2 hours.
Once the meat is done, remove it from the smoker or oven and let it cool. Pull the pork from the bone and discard the fat and gristle. Pull the meat apart in large chunks about 1 inch wide by 4 inches long.
Place the meat chunks in a pan and pour about one cup of sauce for every 4 pounds of meat, or to taste. Heat until simmering. Serve immediately or let marinate for several days. The meat can also be pulled into smaller pieces using 2 forks, this is locally known as 'shredded pork'.
Best Strawberry Daiquiri recipe.
Ingredients
1/2 cup white sugar
4 ounces frozen strawberries
1/8 cup lime juice
1/2 cup lemon juice
3/4 cup rum
1/4 cup lemon-lime flavored carbonated beverage
Directions
In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.
1/2 cup white sugar
4 ounces frozen strawberries
1/8 cup lime juice
1/2 cup lemon juice
3/4 cup rum
1/4 cup lemon-lime flavored carbonated beverage
Directions
In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.
Best Screwdriver recipe.
Ingredients
1 (1.5 fluid ounce) jigger good quality vodka
6 fluid ounces pulp-free pure premium orange juice
ice cubes
Directions
Pour the orange juice into a glass with ice, then pour in the shot of vodka. Stir and serve.
1 (1.5 fluid ounce) jigger good quality vodka
6 fluid ounces pulp-free pure premium orange juice
ice cubes
Directions
Pour the orange juice into a glass with ice, then pour in the shot of vodka. Stir and serve.
Albondigas Soup III recipe.
Ingredients
2 quarts water
1 pound ground beef
1/2 cup uncooked white rice
2 tablespoons dried oregano
2 teaspoons garlic salt
2 teaspoons ground black pepper
1/4 teaspoon ground cumin
1/2 cup all-purpose flour
3 potatoes, peeled and cubed
salt and pepper to taste
Directions
Pour the water into a large pot over high heat and bring to a boil.
Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.
2 quarts water
1 pound ground beef
1/2 cup uncooked white rice
2 tablespoons dried oregano
2 teaspoons garlic salt
2 teaspoons ground black pepper
1/4 teaspoon ground cumin
1/2 cup all-purpose flour
3 potatoes, peeled and cubed
salt and pepper to taste
Directions
Pour the water into a large pot over high heat and bring to a boil.
Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.
April's Chicken Fried Rice recipe.
Ingredients
2 cups uncooked white rice
1 tablespoon butter
2 skinless, boneless chicken breast halves - cubed
salt to taste
2 eggs, beaten
3/4 cup sliced mushrooms
2 green onions, chopped
1 tablespoon soy sauce, or to taste
Directions
In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Heat butter in a large skillet over medium-high heat. Brown chicken in butter and season with salt to taste. Set chicken aside.
Transfer cooked rice to the skillet in which the chicken was cooked, stirring to brown.
In a separate skillet, scramble eggs.
To the rice add chicken, mushrooms, green onions, eggs and soy sauce to taste.
2 cups uncooked white rice
1 tablespoon butter
2 skinless, boneless chicken breast halves - cubed
salt to taste
2 eggs, beaten
3/4 cup sliced mushrooms
2 green onions, chopped
1 tablespoon soy sauce, or to taste
Directions
In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Heat butter in a large skillet over medium-high heat. Brown chicken in butter and season with salt to taste. Set chicken aside.
Transfer cooked rice to the skillet in which the chicken was cooked, stirring to brown.
In a separate skillet, scramble eggs.
To the rice add chicken, mushrooms, green onions, eggs and soy sauce to taste.
Bacon-Mustard Salad Dressing recipe.
Ingredients
1 bacon, diced
6 tablespoons orange juice
1/2 cup fat-free sour cream
3 tablespoons finely chopped green onions (white portion only)
1 tablespoon Dijon mustard
1 garlic clove, minced
2 teaspoons brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
In a nonstick skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to drain on paper towels. Add orange juice to the drippings; stir to loosen browned bits from pan. Place the remaining ingredients in a blender or food processor; add orange juice mixture and bacon. Cover and process until smooth. Store in the refrigerator.
1 bacon, diced
6 tablespoons orange juice
1/2 cup fat-free sour cream
3 tablespoons finely chopped green onions (white portion only)
1 tablespoon Dijon mustard
1 garlic clove, minced
2 teaspoons brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
In a nonstick skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to drain on paper towels. Add orange juice to the drippings; stir to loosen browned bits from pan. Place the remaining ingredients in a blender or food processor; add orange juice mixture and bacon. Cover and process until smooth. Store in the refrigerator.
Best London Broil Ever! recipe.
Ingredients
1 (2 pound) top round London broil
1 (28 ounce) can stewed tomatoes
garlic salt to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the roast in a roasting pan, pour stewed tomatoes over it, and season with garlic salt.
Roast for 2 1/2 to 3 hours, until fork tender. Let stand for about 10 minutes at room temperature before carving and serving.
1 (2 pound) top round London broil
1 (28 ounce) can stewed tomatoes
garlic salt to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the roast in a roasting pan, pour stewed tomatoes over it, and season with garlic salt.
Roast for 2 1/2 to 3 hours, until fork tender. Let stand for about 10 minutes at room temperature before carving and serving.
Bean N Corn Salad recipe.
Ingredients
1 (16 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (11 ounce) can whole kernel corn, drained
2 celery ribs, thinly sliced
1 medium green pepper, chopped
1/2 cup chopped sweet red pepper
1/2 cup sliced ripe olives
1/2 cup sliced green onions
1 cup sugar
1 cup white vinegar
2 tablespoons vegetable oil
1/2 teaspoon ground mustard
1/4 teaspoon salt
Directions
In a large bowl, combine the first nine ingredients. In a jar with a tight-fitting lid, combine the sugar, vinegar, oil, mustard and salt; shake until sugar is dissolved. Pour over bean mixture and gently stir to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
1 (16 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (11 ounce) can whole kernel corn, drained
2 celery ribs, thinly sliced
1 medium green pepper, chopped
1/2 cup chopped sweet red pepper
1/2 cup sliced ripe olives
1/2 cup sliced green onions
1 cup sugar
1 cup white vinegar
2 tablespoons vegetable oil
1/2 teaspoon ground mustard
1/4 teaspoon salt
Directions
In a large bowl, combine the first nine ingredients. In a jar with a tight-fitting lid, combine the sugar, vinegar, oil, mustard and salt; shake until sugar is dissolved. Pour over bean mixture and gently stir to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Becca's Bruschetta recipe.
Ingredients
1 loaf French bread, sliced
1/2 sweet onion, finely chopped
2 cloves garlic, chopped
1 (2.25 ounce) can sliced black olives, drained
3 tablespoons extra virgin olive oil, divided
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
2 large fresh tomatoes, diced
1 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil.
Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toasted.
1 loaf French bread, sliced
1/2 sweet onion, finely chopped
2 cloves garlic, chopped
1 (2.25 ounce) can sliced black olives, drained
3 tablespoons extra virgin olive oil, divided
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
2 large fresh tomatoes, diced
1 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil.
Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toasted.
BBQ Chicken Pizza I recipe.
Ingredients
3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbeque sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre-baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion
Directions
Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.
3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbeque sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre-baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion
Directions
Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.
Beefburger Parcels recipe.
Ingredients
1 pound ground beef
1 onion, finely chopped
1 clove garlic
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
salt and pepper to taste
1 tablespoon olive oil
1 onion, chopped
1/2 pound fresh mushrooms, finely chopped
1 (17.25 ounce) package frozen puff pastry
1 egg, beaten
1 cup red grape juice
1 cube beef bouillon
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch, mixed with equal parts water
Directions
Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine ground beef, 1 chopped onion, garlic, and 1 tablespoon olive oil. Season with Worcestershire sauce, Italian seasoning, salt, and pepper. Add egg, and mix well. Shape into 4 thick patties, not too large in diameter. Cook burgers on grill until brown.
Heat 1 tablespoon olive oil in a skillet over medium heat. Saute 1 chopped onion, and chopped mushrooms until brown and caramelized.
Cut puff pastry into 4 squares, and roll pieces large enough to wrap burgers. Divide mushroom mixture into the center of each pastry, then top with burgers. Wrap pastry around burgers, and seal edges. Place parcels seam side down on a baking sheet. Brush with beaten egg.
Bake in preheated oven for 25 to 30 minutes, or until pastry is puffed and golden brown. Serve with Red Grape Sauce.
Meanwhile, make Red Grape Sauce: In a saucepan over medium heat, combine grape juice, Worcestershire sauce, and bouillon. Mix the cornstarch with water, and stir into sauce. Bring slowly to a boil, stirring constantly, until thickened.
1 pound ground beef
1 onion, finely chopped
1 clove garlic
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
salt and pepper to taste
1 tablespoon olive oil
1 onion, chopped
1/2 pound fresh mushrooms, finely chopped
1 (17.25 ounce) package frozen puff pastry
1 egg, beaten
1 cup red grape juice
1 cube beef bouillon
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch, mixed with equal parts water
Directions
Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine ground beef, 1 chopped onion, garlic, and 1 tablespoon olive oil. Season with Worcestershire sauce, Italian seasoning, salt, and pepper. Add egg, and mix well. Shape into 4 thick patties, not too large in diameter. Cook burgers on grill until brown.
Heat 1 tablespoon olive oil in a skillet over medium heat. Saute 1 chopped onion, and chopped mushrooms until brown and caramelized.
Cut puff pastry into 4 squares, and roll pieces large enough to wrap burgers. Divide mushroom mixture into the center of each pastry, then top with burgers. Wrap pastry around burgers, and seal edges. Place parcels seam side down on a baking sheet. Brush with beaten egg.
Bake in preheated oven for 25 to 30 minutes, or until pastry is puffed and golden brown. Serve with Red Grape Sauce.
Meanwhile, make Red Grape Sauce: In a saucepan over medium heat, combine grape juice, Worcestershire sauce, and bouillon. Mix the cornstarch with water, and stir into sauce. Bring slowly to a boil, stirring constantly, until thickened.
Bean and Bacon Salad recipe.
Ingredients
10 slices bacon
2 tablespoons vinegar
1/2 cup mayonnaise
2 tablespoons white sugar
1 (15.25 ounce) can kidney beans, drained and rinsed
1 1/2 cups shredded cabbage
1/2 cup diced celery
2 tablespoons chopped fresh parsley
1/3 cup finely chopped onion
1 teaspoon salt
1 dash ground black pepper
Directions
In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.
10 slices bacon
2 tablespoons vinegar
1/2 cup mayonnaise
2 tablespoons white sugar
1 (15.25 ounce) can kidney beans, drained and rinsed
1 1/2 cups shredded cabbage
1/2 cup diced celery
2 tablespoons chopped fresh parsley
1/3 cup finely chopped onion
1 teaspoon salt
1 dash ground black pepper
Directions
In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.
Banana and Black Bean Saute recipe.
Ingredients
1 tablespoon cooking oil
1 banana, chopped
2 tablespoons honey
3/4 (14.5 ounce) can black beans, rinsed and drained
1 tablespoon fresh lime juice
1 pinch salt
1 (14 ounce) can coconut milk
Directions
Heat the oil in a skillet over medium-high heat; cook the bananas in the hot oil until hot, 2 to 3 minutes. Stir the honey and black beans with the bananas; cook and stir another 2 to 3 minutes. Stir the lime juice and salt into the mixture. Pour the coconut milk over the mixture and stir. Allow the mixture to simmer until hot, about 5 minutes. Serve hot.
1 tablespoon cooking oil
1 banana, chopped
2 tablespoons honey
3/4 (14.5 ounce) can black beans, rinsed and drained
1 tablespoon fresh lime juice
1 pinch salt
1 (14 ounce) can coconut milk
Directions
Heat the oil in a skillet over medium-high heat; cook the bananas in the hot oil until hot, 2 to 3 minutes. Stir the honey and black beans with the bananas; cook and stir another 2 to 3 minutes. Stir the lime juice and salt into the mixture. Pour the coconut milk over the mixture and stir. Allow the mixture to simmer until hot, about 5 minutes. Serve hot.
Apple Fritters II recipe.
Ingredients
1/2 cup all-purpose flour
1 pinch salt
2 tablespoons white sugar
1/4 cup milk
2 eggs, beaten
1 1/2 teaspoons grated lemon zest
2 large apples
2 tablespoons vegetable oil
1 tablespoon butter
Directions
In a large bowl, mix flour, salt and sugar. Pour in milk, a little at a time, stirring to make a smooth batter. Beat in eggs and lemon zest.
Core and peel apples, then cut in wedges. Cut each wedge crosswise into thin slices. Toss apples in batter to coat.
In a large skillet over medium heat, heat oil and butter. Drop fritter mixture by spoonfuls into pan and cook, turning once, until golden brown. Plate and sprinkle with sugar. Serve warm.
1/2 cup all-purpose flour
1 pinch salt
2 tablespoons white sugar
1/4 cup milk
2 eggs, beaten
1 1/2 teaspoons grated lemon zest
2 large apples
2 tablespoons vegetable oil
1 tablespoon butter
Directions
In a large bowl, mix flour, salt and sugar. Pour in milk, a little at a time, stirring to make a smooth batter. Beat in eggs and lemon zest.
Core and peel apples, then cut in wedges. Cut each wedge crosswise into thin slices. Toss apples in batter to coat.
In a large skillet over medium heat, heat oil and butter. Drop fritter mixture by spoonfuls into pan and cook, turning once, until golden brown. Plate and sprinkle with sugar. Serve warm.
Banana Cream Pie I recipe.
Ingredients
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced
Directions
In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced
Directions
In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
Beef and Cheese Baked Pasta recipe.
Ingredients
1 pound uncooked pasta
1 pound ground beef
1 onion, chopped
6 1/2 cups Classico� Tomato and Basil Sauce
6 ounces provolone cheese, thinly sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.
Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
Bake in preheated oven for 30 minutes, or until bubbly.
1 pound uncooked pasta
1 pound ground beef
1 onion, chopped
6 1/2 cups Classico� Tomato and Basil Sauce
6 ounces provolone cheese, thinly sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.
Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
Bake in preheated oven for 30 minutes, or until bubbly.
Billman's Clam Casserole recipe.
Ingredients
4 slices bacon
1/4 cup olive oil
1 large onion, chopped
2 tablespoons dried oregano
2 teaspoons kosher salt
1 1/2 teaspoons garlic powder
1 teaspoon ground black pepper
2 bay leaves
4 cloves garlic, thinly sliced
4 (6.5 ounce) cans minced clams, drained with juice reserved
1/2 lemon, juiced
1 dash hot pepper sauce (such as Tabasco�)
1 cup dry bread crumbs, or more as needed
1/2 cup grated Parmesan cheese, divided
1 lemon, cut into wedges
1 tablespoon fresh parsley leaves
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserving about 1 tablespoon of the bacon grease in the skillet. Crumble the bacon and set aside.
Preheat an oven to 375 degrees F (190 degrees C). Grease a casserole or pie dish with butter.
Heat the reserved bacon grease and olive oil in the skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with oregano, salt, garlic powder, pepper, and bay leaves. Stir in the garlic, and cook until the garlic has softened, about 5 minutes more. Add the clams and the crumbled bacon; cook and stir until the clams are warmed through, 5 to 7 minutes. Pour in about 3/4 of the reserved clam juice, lemon juice, and hot pepper sauce. Increase heat to medium-high, and simmer for 3 to 5 minutes. Slowly stir in the bread crumbs until the mixture resembles coarse oatmeal. If it becomes dry, add some of the remaining reserved clam juice. Stir in half of the Parmesan cheese, then pour the clam mixture into the prepared casserole dish. Sprinkle the remaining Parmesan cheese on top.
Bake in the preheated oven until golden brown and bubbly, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C), and continue baking until the edges are crisp, 5 to 10 minutes. Allow casserole to cool for at least 15 minutes. Serve with lemon wedges and parsley sprinkled on top.
4 slices bacon
1/4 cup olive oil
1 large onion, chopped
2 tablespoons dried oregano
2 teaspoons kosher salt
1 1/2 teaspoons garlic powder
1 teaspoon ground black pepper
2 bay leaves
4 cloves garlic, thinly sliced
4 (6.5 ounce) cans minced clams, drained with juice reserved
1/2 lemon, juiced
1 dash hot pepper sauce (such as Tabasco�)
1 cup dry bread crumbs, or more as needed
1/2 cup grated Parmesan cheese, divided
1 lemon, cut into wedges
1 tablespoon fresh parsley leaves
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserving about 1 tablespoon of the bacon grease in the skillet. Crumble the bacon and set aside.
Preheat an oven to 375 degrees F (190 degrees C). Grease a casserole or pie dish with butter.
Heat the reserved bacon grease and olive oil in the skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with oregano, salt, garlic powder, pepper, and bay leaves. Stir in the garlic, and cook until the garlic has softened, about 5 minutes more. Add the clams and the crumbled bacon; cook and stir until the clams are warmed through, 5 to 7 minutes. Pour in about 3/4 of the reserved clam juice, lemon juice, and hot pepper sauce. Increase heat to medium-high, and simmer for 3 to 5 minutes. Slowly stir in the bread crumbs until the mixture resembles coarse oatmeal. If it becomes dry, add some of the remaining reserved clam juice. Stir in half of the Parmesan cheese, then pour the clam mixture into the prepared casserole dish. Sprinkle the remaining Parmesan cheese on top.
Bake in the preheated oven until golden brown and bubbly, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C), and continue baking until the edges are crisp, 5 to 10 minutes. Allow casserole to cool for at least 15 minutes. Serve with lemon wedges and parsley sprinkled on top.
Apricot-Pineapple Dream recipe.
Ingredients
1 (6 ounce) package orange flavored gelatin mix
1 (20 ounce) can crushed pineapple with juice
1/2 cup white sugar
1 (8 ounce) package cream cheese, softened
2 cups frozen whipped topping, thawed
1 cup chopped pecans
1 (4 ounce) jar apricot baby food
Directions
Mix orange-flavored gelatin with pineapple in a small saucepan. Cook over low heat until gelatin is completely dissolved. Remove from heat and stir in sugar. Cool completely.
In a medium mixing bowl, using a mixer on medium speed, beat gelatin mixture, baby food, cream cheese and whipped topping. Blend well. Stir in nuts. Spoon into serving bowl, cover, and refrigerate at least four hours.
1 (6 ounce) package orange flavored gelatin mix
1 (20 ounce) can crushed pineapple with juice
1/2 cup white sugar
1 (8 ounce) package cream cheese, softened
2 cups frozen whipped topping, thawed
1 cup chopped pecans
1 (4 ounce) jar apricot baby food
Directions
Mix orange-flavored gelatin with pineapple in a small saucepan. Cook over low heat until gelatin is completely dissolved. Remove from heat and stir in sugar. Cool completely.
In a medium mixing bowl, using a mixer on medium speed, beat gelatin mixture, baby food, cream cheese and whipped topping. Blend well. Stir in nuts. Spoon into serving bowl, cover, and refrigerate at least four hours.
Breakfast In A Glass recipe.
Ingredients
1/4 cup strawberries
1/3 cup nonfat milk
1 (8 ounce) container nonfat plain yogurt
Directions
In a blender, combine banana, strawberries, milk and yogurt. Blend until smooth. Pour into glasses and serve.
1/4 cup strawberries
1/3 cup nonfat milk
1 (8 ounce) container nonfat plain yogurt
Directions
In a blender, combine banana, strawberries, milk and yogurt. Blend until smooth. Pour into glasses and serve.
Beer Cheese Philly Steak Casserole recipe.
Ingredients
1 tablespoon olive oil
2 green bell peppers, sliced
1 large onion, sliced thin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon olive oil
2 pounds rib-eye steak, sliced thin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
3/4 loaf Italian bread, cut into 1 inch cubes
5 tablespoons butter
1/4 cup flour
1 (12 fluid ounce) can or bottle beer
2 teaspoons hot pepper sauce
1 1/2 teaspoons ground black pepper
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
1 1/2 cups milk
1 cup shredded Monterey Jack cheese
1 cup shredded American cheese
8 ounces provolone cheese, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon olive oil in a skillet over medium-low heat; add the bell pepper and onion to the skillet; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until soft, about 20 minutes; set aside.
Pour 1 tablespoon olive oil into the skillet and raise the heat to medium; add the sliced steak to the hot oil until; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until no longer pink, about 5 minutes. Remove from heat immediately.
Arrange the bread cubes in the bottom of a 9x13 dish. Layer the steak on the bread and then layer the pepper and onion mixture atop the steak; set aside.
Melt the butter in a saucepan. Whisk in the flour to make a paste. Pour in the beer, whisking continually until there are no lumps. Stir in the 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, parsley, onion powder, 1/2 teaspoon salt, paprika, Worcestershire sauce, soy sauce, 1 1/2 teaspoons black pepper, parsley, 1 teaspoon garlic powder, onion powder, 1/2 teaspoon salt, paprika, Worcestershire sauce, and soy sauce; stir. As the mixture thickens, pour in the milk. Add the Monterey Jack cheese and American cheese; stir until the cheese is melted. Pour the mixture over the assembled ingredients in the 9x13 pan. Top with provolone cheese slices.
Bake in preheated oven until the provolone cheese melts, about 20 minutes.
1 tablespoon olive oil
2 green bell peppers, sliced
1 large onion, sliced thin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon olive oil
2 pounds rib-eye steak, sliced thin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
3/4 loaf Italian bread, cut into 1 inch cubes
5 tablespoons butter
1/4 cup flour
1 (12 fluid ounce) can or bottle beer
2 teaspoons hot pepper sauce
1 1/2 teaspoons ground black pepper
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
1 1/2 cups milk
1 cup shredded Monterey Jack cheese
1 cup shredded American cheese
8 ounces provolone cheese, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon olive oil in a skillet over medium-low heat; add the bell pepper and onion to the skillet; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until soft, about 20 minutes; set aside.
Pour 1 tablespoon olive oil into the skillet and raise the heat to medium; add the sliced steak to the hot oil until; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until no longer pink, about 5 minutes. Remove from heat immediately.
Arrange the bread cubes in the bottom of a 9x13 dish. Layer the steak on the bread and then layer the pepper and onion mixture atop the steak; set aside.
Melt the butter in a saucepan. Whisk in the flour to make a paste. Pour in the beer, whisking continually until there are no lumps. Stir in the 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, parsley, onion powder, 1/2 teaspoon salt, paprika, Worcestershire sauce, soy sauce, 1 1/2 teaspoons black pepper, parsley, 1 teaspoon garlic powder, onion powder, 1/2 teaspoon salt, paprika, Worcestershire sauce, and soy sauce; stir. As the mixture thickens, pour in the milk. Add the Monterey Jack cheese and American cheese; stir until the cheese is melted. Pour the mixture over the assembled ingredients in the 9x13 pan. Top with provolone cheese slices.
Bake in preheated oven until the provolone cheese melts, about 20 minutes.
Broccoli Chicken Roli recipe.
Ingredients
2 cups chopped, cooked chicken meat
2 cups fresh chopped broccoli
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 1/2 cups shredded Cheddar cheese
1/2 cup mayonnaise
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste
1 tablespoon minced garlic
1 (8 ounce) package refrigerated crescent rolls
Directions
In a large bowl, combine the chicken, broccoli, onions, bell pepper, cheese, mayonnaise, mustard, salt, pepper and garlic. Mix all together.
Preheat oven to 400 degrees F (200 degrees C).
Cover a cookie sheet with aluminum foil. Place a glass upside down in the center of the cookie sheet. Roll out crescent rolls around the base of the glass, with pointy ends away from the glass; when you're finished, the arrangement will look like the sun. Spoon some of the chicken mixture onto the thick part of each crescent roll. Fold the pointy end of each roll over the top of the mixture and tuck in the middle. Remove glass from cookie sheet. Arrangement of rolls will now look like a fluted tube cake.
Bake in preheated oven for 25 to 30 minutes, or until rolls are golden brown.
2 cups chopped, cooked chicken meat
2 cups fresh chopped broccoli
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 1/2 cups shredded Cheddar cheese
1/2 cup mayonnaise
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste
1 tablespoon minced garlic
1 (8 ounce) package refrigerated crescent rolls
Directions
In a large bowl, combine the chicken, broccoli, onions, bell pepper, cheese, mayonnaise, mustard, salt, pepper and garlic. Mix all together.
Preheat oven to 400 degrees F (200 degrees C).
Cover a cookie sheet with aluminum foil. Place a glass upside down in the center of the cookie sheet. Roll out crescent rolls around the base of the glass, with pointy ends away from the glass; when you're finished, the arrangement will look like the sun. Spoon some of the chicken mixture onto the thick part of each crescent roll. Fold the pointy end of each roll over the top of the mixture and tuck in the middle. Remove glass from cookie sheet. Arrangement of rolls will now look like a fluted tube cake.
Bake in preheated oven for 25 to 30 minutes, or until rolls are golden brown.
Autumn Pot Roast II recipe.
Ingredients
1 teaspoon salt
2 tablespoons all-purpose flour
1 (4 pound) boneless beef chuck roast
2 cloves garlic, minced
4 tablespoons butter
1 large onion, sliced thin
12 whole peppercorns
12 whole allspice berries
1 tablespoon finely grated raw horseradish
1/2 cup bay leaf, crumbled
1/2 cup rum
1/2 cup water
Directions
Mix together salt and flour, and rub mixture into the meat. In a Dutch oven, cook garlic in butter over medium heat. Place meat into pan, and brown on all sides. Remove beef from pan.
Arrange sliced onions in the bottom of the Dutch oven, and then place the meat on top of the onions. Season with peppercorns, allspice, horseradish, and bay leaf. Pour in rum. Cover, and simmer over medium-low heat until tender, about 3 to 4 hours. A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.
Transfer roast to a platter. Stir gravy until smooth, and pour over roast.
1 teaspoon salt
2 tablespoons all-purpose flour
1 (4 pound) boneless beef chuck roast
2 cloves garlic, minced
4 tablespoons butter
1 large onion, sliced thin
12 whole peppercorns
12 whole allspice berries
1 tablespoon finely grated raw horseradish
1/2 cup bay leaf, crumbled
1/2 cup rum
1/2 cup water
Directions
Mix together salt and flour, and rub mixture into the meat. In a Dutch oven, cook garlic in butter over medium heat. Place meat into pan, and brown on all sides. Remove beef from pan.
Arrange sliced onions in the bottom of the Dutch oven, and then place the meat on top of the onions. Season with peppercorns, allspice, horseradish, and bay leaf. Pour in rum. Cover, and simmer over medium-low heat until tender, about 3 to 4 hours. A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.
Transfer roast to a platter. Stir gravy until smooth, and pour over roast.
Bacon Wrapped Water Chestnuts IV recipe.
Ingredients
1 pound bacon
2 (8 ounce) cans water chestnuts, drained
1 cup mayonnaise
1/2 cup white sugar
3 tablespoons dill pickle relish
1/2 cup ketchup
Directions
Preheat oven to 425 degrees F (220 degrees C).
Wrap single pieces of bacon around individual water chestnuts, securing with a toothpick.
Place the wrapped water chestnuts on a large baking sheet. Bake in the preheated oven 20 minutes, or until the bacon is crisp. Remove from heat and drain.
In a medium bowl, mix the mayonnaise, white sugar, dill pickle relish and ketchup. Pour the mixture over the wrapped water chestnuts.
Bake in the preheated oven 10 minutes, or until the sauce is hot and bubbly.
1 pound bacon
2 (8 ounce) cans water chestnuts, drained
1 cup mayonnaise
1/2 cup white sugar
3 tablespoons dill pickle relish
1/2 cup ketchup
Directions
Preheat oven to 425 degrees F (220 degrees C).
Wrap single pieces of bacon around individual water chestnuts, securing with a toothpick.
Place the wrapped water chestnuts on a large baking sheet. Bake in the preheated oven 20 minutes, or until the bacon is crisp. Remove from heat and drain.
In a medium bowl, mix the mayonnaise, white sugar, dill pickle relish and ketchup. Pour the mixture over the wrapped water chestnuts.
Bake in the preheated oven 10 minutes, or until the sauce is hot and bubbly.
Broken Window Glass recipe.
Ingredients
1 (3 ounce) package lime flavored gelatin mix
1 (3 ounce) package orange flavored gelatin mix
1 (3 ounce) package cherry flavored gelatin mix
4 cups boiling water
1 1/2 cups cold water
1 (3 ounce) package lemon flavored gelatin mix
1/4 cup white sugar
1/2 cup pineapple juice
1 (1.3 ounce) envelope whipped topping mix
Directions
Prepare lime, orange and cherry flavored gelatins separately, according to package directions, using 1 cup boiling water and 1/2 cup cold water for each. Pour each into a separate 8x8-inch pan. Refrigerate until firm.
In medium bowl, combine lemon gelatin, sugar and remaining 1 cup boiling water. Stir until gelatin and sugar are dissolved. Stir in pineapple juice and chill in refrigerator until slightly thickened.
Cut firm gelatin into 1/2-inch cubes. Prepare whipped topping according to package directions. In a large bowl, combine whipped topping with lemon, pineapple juice mixture. Fold in cubed gelatin and pour into mold. Chill 5 hours or overnight before serving.
1 (3 ounce) package lime flavored gelatin mix
1 (3 ounce) package orange flavored gelatin mix
1 (3 ounce) package cherry flavored gelatin mix
4 cups boiling water
1 1/2 cups cold water
1 (3 ounce) package lemon flavored gelatin mix
1/4 cup white sugar
1/2 cup pineapple juice
1 (1.3 ounce) envelope whipped topping mix
Directions
Prepare lime, orange and cherry flavored gelatins separately, according to package directions, using 1 cup boiling water and 1/2 cup cold water for each. Pour each into a separate 8x8-inch pan. Refrigerate until firm.
In medium bowl, combine lemon gelatin, sugar and remaining 1 cup boiling water. Stir until gelatin and sugar are dissolved. Stir in pineapple juice and chill in refrigerator until slightly thickened.
Cut firm gelatin into 1/2-inch cubes. Prepare whipped topping according to package directions. In a large bowl, combine whipped topping with lemon, pineapple juice mixture. Fold in cubed gelatin and pour into mold. Chill 5 hours or overnight before serving.
Breakfast Enchiladas recipe.
Ingredients
1 (16 ounce) package frozen hash brown potatoes
1 cup diced cooked ham
1 tablespoon vegetable oil
1 (4.5 ounce) can diced green chile peppers
1 1/2 cups shredded Cheddar cheese, divided
1 (28 ounce) can green chile enchilada sauce
8 (10 inch) flour tortillas
Directions
Preheat oven to 375 degrees F (190 degrees C).
Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted.
Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil.
Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately.
1 (16 ounce) package frozen hash brown potatoes
1 cup diced cooked ham
1 tablespoon vegetable oil
1 (4.5 ounce) can diced green chile peppers
1 1/2 cups shredded Cheddar cheese, divided
1 (28 ounce) can green chile enchilada sauce
8 (10 inch) flour tortillas
Directions
Preheat oven to 375 degrees F (190 degrees C).
Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted.
Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil.
Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately.
Broccoli-Onion Deluxe recipe.
Ingredients
1 (16 ounce) package frozen pearl onions
1 pound fresh broccoli, cut into spears
6 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 pinch pepper
1 (3 ounce) package cream cheese, softened
1/2 cup shredded Cheddar cheese
1 cup soft bread crumbs
Directions
In a covered saucepan, cook onions in a small amount of water for 5 minutes. Add broccoli; cook 5 more minutes. Drain. Place in a 2-qt. baking dish. In a small saucepan, melt 4 tablespoons butter; stir in flour, salt and pepper. Gradually add milk; cook and stir until thickened. Add cream cheese; stir until melted. Pour sauce over vegetables; sprinkle with cheddar cheese. Cover and bake at 350 degrees F for 30 minutes. Melt remaining butter; combine with crumbs. Sprinkle over casserole. Return to the oven, uncovered, for 15 minutes.
1 (16 ounce) package frozen pearl onions
1 pound fresh broccoli, cut into spears
6 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 pinch pepper
1 (3 ounce) package cream cheese, softened
1/2 cup shredded Cheddar cheese
1 cup soft bread crumbs
Directions
In a covered saucepan, cook onions in a small amount of water for 5 minutes. Add broccoli; cook 5 more minutes. Drain. Place in a 2-qt. baking dish. In a small saucepan, melt 4 tablespoons butter; stir in flour, salt and pepper. Gradually add milk; cook and stir until thickened. Add cream cheese; stir until melted. Pour sauce over vegetables; sprinkle with cheddar cheese. Cover and bake at 350 degrees F for 30 minutes. Melt remaining butter; combine with crumbs. Sprinkle over casserole. Return to the oven, uncovered, for 15 minutes.
Breakfast Sausage recipe.
Ingredients
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon dried marjoram
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork
Directions
In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (70 degrees C).
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon dried marjoram
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork
Directions
In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (70 degrees C).
Basil Brad's Marinade of Love recipe.
Ingredients
3 cups red wine
1/4 cup Worcestershire sauce
2 tablespoons prepared Dijon-style mustard
2 tablespoons fresh lemon juice
2 tablespoons double-concentrated Italian tomato paste
1 tablespoon balsamic vinegar
1 tablespoon brandy-based orange liqueur (such as Grand Marnier�)
1 tablespoon packed brown sugar
1 tablespoon fine sea salt
1 tablespoon ground black pepper
1 tablespoon ground cumin
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon chopped horseradish
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
1 tablespoon minced fresh dill
3 green onions, minced
Directions
Combine the red wine, Worcestershire sauce, mustard, lemon juice, tomato paste, balsamic vinegar, orange liqueur, brown sugar, salt, pepper, cumin, garlic, ginger, horseradish, oregano, basil, chives, dill, and green onions in a large bowl and whisk to combine. Make sure marinade completely covers the meat; marinade in refrigerator 16 to 24 hours.
3 cups red wine
1/4 cup Worcestershire sauce
2 tablespoons prepared Dijon-style mustard
2 tablespoons fresh lemon juice
2 tablespoons double-concentrated Italian tomato paste
1 tablespoon balsamic vinegar
1 tablespoon brandy-based orange liqueur (such as Grand Marnier�)
1 tablespoon packed brown sugar
1 tablespoon fine sea salt
1 tablespoon ground black pepper
1 tablespoon ground cumin
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon chopped horseradish
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
1 tablespoon minced fresh dill
3 green onions, minced
Directions
Combine the red wine, Worcestershire sauce, mustard, lemon juice, tomato paste, balsamic vinegar, orange liqueur, brown sugar, salt, pepper, cumin, garlic, ginger, horseradish, oregano, basil, chives, dill, and green onions in a large bowl and whisk to combine. Make sure marinade completely covers the meat; marinade in refrigerator 16 to 24 hours.
Amazing Butternut Squash recipe.
Ingredients
1 butternut squash- peeled, seeded and cubed
1/2 cup mayonnaise
1/2 cup finely chopped onion
1 egg, lightly beaten
1 teaspoon brown sugar
salt and pepper to taste
1/4 cup crushed saltine crackers
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large pot, bring the squash to boil. Reduce to a simmer until squash is soft.
In a large bowl, mash the softened squash. Mix in the mayonnaise, onion, egg, brown sugar, salt and pepper. Pour the mixture into a 2 quart baking dish.
In a medium bowl, mix together crackers, Parmesan and butter. Sprinkle over the squash mixture.
Bake uncovered in the preheated oven for 35 to 45 minutes, until the topping is lightly brown.
1 butternut squash- peeled, seeded and cubed
1/2 cup mayonnaise
1/2 cup finely chopped onion
1 egg, lightly beaten
1 teaspoon brown sugar
salt and pepper to taste
1/4 cup crushed saltine crackers
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large pot, bring the squash to boil. Reduce to a simmer until squash is soft.
In a large bowl, mash the softened squash. Mix in the mayonnaise, onion, egg, brown sugar, salt and pepper. Pour the mixture into a 2 quart baking dish.
In a medium bowl, mix together crackers, Parmesan and butter. Sprinkle over the squash mixture.
Bake uncovered in the preheated oven for 35 to 45 minutes, until the topping is lightly brown.
Brownie Torte recipe.
Ingredients
1/2 cup butter
1/2 cup light corn syrup
1 cup semisweet chocolate chips
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts
1/2 cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups sliced fresh strawberries (optional)
Directions
Butter and flour a 9 inch round cake pan.
In a pan over low heat, melt 1/2 cup butter and 1/2 cup light corn syrup.
Stir in 1 cup chocolate chips until melted.
Remove from heat and add sugar and eggs, and stir until blended.
Stir in 1 teaspoon vanilla , flour, and nuts.
Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until center springs back when touched.
Cool in pan 10 minutes. Then place on a cooling rack.
To Make Glaze: Combine chocolate chips, 2 tablespoons butter or margarine and corn syrup in pan. Stir over low heat till chocolate chips are melted. Remove from heat. Stir in vanilla.
Frost tops and sides of torte. Chill until set. Garnish with sliced strawberries.
1/2 cup butter
1/2 cup light corn syrup
1 cup semisweet chocolate chips
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts
1/2 cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups sliced fresh strawberries (optional)
Directions
Butter and flour a 9 inch round cake pan.
In a pan over low heat, melt 1/2 cup butter and 1/2 cup light corn syrup.
Stir in 1 cup chocolate chips until melted.
Remove from heat and add sugar and eggs, and stir until blended.
Stir in 1 teaspoon vanilla , flour, and nuts.
Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until center springs back when touched.
Cool in pan 10 minutes. Then place on a cooling rack.
To Make Glaze: Combine chocolate chips, 2 tablespoons butter or margarine and corn syrup in pan. Stir over low heat till chocolate chips are melted. Remove from heat. Stir in vanilla.
Frost tops and sides of torte. Chill until set. Garnish with sliced strawberries.
Apricot Nectar Cake II recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
3/4 cup apricot nectar
1/3 cup hot water
2 cups confectioners' sugar
6 tablespoons lemon juice
1 (3 ounce) package lemon flavored gelatin mix
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.
Mix the cake mix, eggs, vegetable oil, and apricot nectar together.
Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm.
To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.
1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
3/4 cup apricot nectar
1/3 cup hot water
2 cups confectioners' sugar
6 tablespoons lemon juice
1 (3 ounce) package lemon flavored gelatin mix
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.
Mix the cake mix, eggs, vegetable oil, and apricot nectar together.
Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm.
To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.
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