Ingredients
1 cup all-purpose flour
1 cup old-fashioned oats
3/4 cup light brown sugar, firmly packed
1/4 teaspoon salt
8 tablespoons butter
2 cups sweetened, flaked coconut
2 cups sliced almonds
2 cups dried cherries
2 cups dried apricots, coarsely chopped
1 1/2 (14 ounce) cans sweetened condensed milk
Directions
Adjust oven rack to lower-middle position; heat oven to 325 degrees. Spray a 13-by-9-inch Pyrex baking pan with vegetable cooking spray. Set aside.
In a medium bowl, mix flour, oats, brown sugar and salt. Stir in butter with a fork until well mixed and clumps have formed. Spread 1 1/2 packed cups of oat mixture over the bottom of the pan, pressing to form a thin crust.
Mix coconut, almonds, cherries, apricots and milk in a large bowl. Pour over crust, using a rubber spatula to evenly distribute and press down. Sprinkle remaining oat mixture over dried fruit filling.
Bake until lightly golden, about 30 minutes. Cool to room temperature. (You can cover and store at room temperature up to 2 days.)
To serve, cut into generous 1 1/2-inch squares.
6.26.2011
Aunt Carol's Spinach and Fish Bake recipe.
Ingredients
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup sharp Cheddar cheese
1/3 cup dry bread crumbs
1 egg, beaten
1 pound cod fillets
salt and pepper to taste
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a bowl, mix the spinach, 1/2 cup Cheddar cheese, about 5 tablespoons dry bread crumbs, and the egg. Spread the mixture into the bottom of a small baking dish. Arrange the cod fillets on top of the spinach mixture, and season with salt and pepper. Top with the remaining Cheddar cheese and bread crumbs.
Cover, and bake 20 minutes in the preheated oven, or until fish flakes easily with a fork.
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup sharp Cheddar cheese
1/3 cup dry bread crumbs
1 egg, beaten
1 pound cod fillets
salt and pepper to taste
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a bowl, mix the spinach, 1/2 cup Cheddar cheese, about 5 tablespoons dry bread crumbs, and the egg. Spread the mixture into the bottom of a small baking dish. Arrange the cod fillets on top of the spinach mixture, and season with salt and pepper. Top with the remaining Cheddar cheese and bread crumbs.
Cover, and bake 20 minutes in the preheated oven, or until fish flakes easily with a fork.
Apple Spice Snack Cake recipe.
Ingredients
1 (18.25 ounce) package spice cake mix
1 (21 ounce) can apple pie filling
2 tablespoons vegetable oil
Directions
In a mixing bowl, combine all ingredients. beat on medium speed for 2 minutes. Pour into a greased 13-in.x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
1 (18.25 ounce) package spice cake mix
1 (21 ounce) can apple pie filling
2 tablespoons vegetable oil
Directions
In a mixing bowl, combine all ingredients. beat on medium speed for 2 minutes. Pour into a greased 13-in.x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Beets in Orange Sauce recipe.
Ingredients
8 medium beets
1/4 cup sugar
2 teaspoons cornstarch
Dash pepper
1 cup orange juice
1 medium navel orange, sliced and halved (optional)
1/2 teaspoon grated orange peel
Directions
Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm.
In a saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange slices if desired and peel. Pour over beets.
8 medium beets
1/4 cup sugar
2 teaspoons cornstarch
Dash pepper
1 cup orange juice
1 medium navel orange, sliced and halved (optional)
1/2 teaspoon grated orange peel
Directions
Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm.
In a saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange slices if desired and peel. Pour over beets.
Banana Cookies recipe.
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
1 cup white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
3 ripe bananas, mashed
1/2 cup ground walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
In a large bowl cream the shortening and the sugar together. Beat in the eggs, vanilla and lemon extract. Beat in the bananas and the nuts. Gradually add the flour, baking powder and salt.
Drop the dough by spoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly colored. Transfer to wire racks to cool.
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
1 cup white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
3 ripe bananas, mashed
1/2 cup ground walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
In a large bowl cream the shortening and the sugar together. Beat in the eggs, vanilla and lemon extract. Beat in the bananas and the nuts. Gradually add the flour, baking powder and salt.
Drop the dough by spoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly colored. Transfer to wire racks to cool.
Blueberry Custard Parfait recipe.
Ingredients
2 eggs, lightly beaten
1 1/2 cups milk
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/4 teaspoon ground nutmeg
1/2 cup heavy cream
2 teaspoons confectioners' sugar
2 cups fresh blueberries
Directions
In a saucepan, combine eggs, milk, sugar and salt. Cook over medium-low heat, stirring constantly, until custard is slightly thickened and coats the back of a spoon, about 18 minutes. Remove from the heat. Add vanilla, peels and nutmeg; mix well. Cool for 30 minutes, stirring occasionally. In a small mixing bowl, whip the cream and confectioners' sugar until stiff. Fold two-thirds into the custard. Layer custard and blueberries in parfait glasses. Garnish with remaining cream. Chill for 1 hour.
2 eggs, lightly beaten
1 1/2 cups milk
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/4 teaspoon ground nutmeg
1/2 cup heavy cream
2 teaspoons confectioners' sugar
2 cups fresh blueberries
Directions
In a saucepan, combine eggs, milk, sugar and salt. Cook over medium-low heat, stirring constantly, until custard is slightly thickened and coats the back of a spoon, about 18 minutes. Remove from the heat. Add vanilla, peels and nutmeg; mix well. Cool for 30 minutes, stirring occasionally. In a small mixing bowl, whip the cream and confectioners' sugar until stiff. Fold two-thirds into the custard. Layer custard and blueberries in parfait glasses. Garnish with remaining cream. Chill for 1 hour.
Basic Sauce for Pasta recipe.
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, minced
2 (8 ounce) cans tomato sauce
1 teaspoon dried oregano
salt and pepper to taste
1 tablespoon processed cheese sauce
1 cup water
Directions
In a large skillet over medium heat, saute' onion and garlic in the olive oil for about 5 minutes. Add tomato sauce, oregano, salt, pepper, cheese sauce and water. Lower heat and simmer until it thickens; about 30 minutes.
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, minced
2 (8 ounce) cans tomato sauce
1 teaspoon dried oregano
salt and pepper to taste
1 tablespoon processed cheese sauce
1 cup water
Directions
In a large skillet over medium heat, saute' onion and garlic in the olive oil for about 5 minutes. Add tomato sauce, oregano, salt, pepper, cheese sauce and water. Lower heat and simmer until it thickens; about 30 minutes.
Broccoli Coleslaw recipe.
Ingredients
1 cup olive oil
1/3 cup distilled white vinegar
1/2 cup white sugar
1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved
1 large head fresh broccoli, diced
2 carrots, grated
2 bunches green onions, chopped
1 cup sunflower seeds
Directions
In a small bowl combine oil, vinegar, sugar and the seasoning packet from the ramen noodles. Mix well and refrigerate at least one hour before serving, or overnight.
In a large bowl combine broccoli, carrots, green onions and sunflower seeds. Crush ramen noodles and stir in. Pour dressing over salad about 10 minutes before serving.
1 cup olive oil
1/3 cup distilled white vinegar
1/2 cup white sugar
1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved
1 large head fresh broccoli, diced
2 carrots, grated
2 bunches green onions, chopped
1 cup sunflower seeds
Directions
In a small bowl combine oil, vinegar, sugar and the seasoning packet from the ramen noodles. Mix well and refrigerate at least one hour before serving, or overnight.
In a large bowl combine broccoli, carrots, green onions and sunflower seeds. Crush ramen noodles and stir in. Pour dressing over salad about 10 minutes before serving.
Banana-Nut Chip Bread recipe.
Ingredients
1 1/2 cups mashed ripe banana
1 1/4 cups sugar
1/3 cup vegetable oil
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
3/4 cup quick-cooking oats
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup semisweet chocolate chips
3/4 cup chopped walnuts
Directions
In a mixing bowl, beat bananas, sugar, eggs, oil and vanilla. Combine the dry ingredients; stir into banana mixture. Fold in chocolate chips and nuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
1 1/2 cups mashed ripe banana
1 1/4 cups sugar
1/3 cup vegetable oil
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
3/4 cup quick-cooking oats
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup semisweet chocolate chips
3/4 cup chopped walnuts
Directions
In a mixing bowl, beat bananas, sugar, eggs, oil and vanilla. Combine the dry ingredients; stir into banana mixture. Fold in chocolate chips and nuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Black Bean Medley recipe.
Ingredients
1 cup uncooked brown rice
1 cup chopped onion
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 garlic cloves, minced
1 tablespoon olive oil
1 1/2 cups frozen corn
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can Mexican stewed tomatoes
2 tablespoons red wine vinegar or cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Cook rice according to package directions. Meanwhile, in a nonstick skillet, saute the onion, sweet peppers and garlic in oil until tender. Add the corn. Reduce heat to medium; cook and stir for 5 minutes or until corn is tender. Add the black beans, tomatoes, vinegar, salt and pepper. Cook and stir for 5 minutes or until heated through. Serve over the brown rice.
1 cup uncooked brown rice
1 cup chopped onion
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 garlic cloves, minced
1 tablespoon olive oil
1 1/2 cups frozen corn
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can Mexican stewed tomatoes
2 tablespoons red wine vinegar or cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Cook rice according to package directions. Meanwhile, in a nonstick skillet, saute the onion, sweet peppers and garlic in oil until tender. Add the corn. Reduce heat to medium; cook and stir for 5 minutes or until corn is tender. Add the black beans, tomatoes, vinegar, salt and pepper. Cook and stir for 5 minutes or until heated through. Serve over the brown rice.
Asparagus Chicken Crepes recipe.
Ingredients
3/4 cup milk
1/2 cup all-purpose flour
3/4 teaspoon sugar
1/2 cup condensed cream of chicken soup, undiluted
1 teaspoon Worcestershire sauce
1 dash ground nutmeg
1 cup chopped cooked chicken
1 cup cut fresh or frozen asparagus, thawed
1/3 cup chopped fully cooked ham
1/2 cup grated Parmesan cheese, divided
1/2 cup heavy whipping cream, whipped
1/3 cup mayonnaise
Directions
For crepe batter, beat eggs and milk in a small mixing bowl. Combine flour and sugar; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper between.
In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Add the chicken, asparagus and ham to remaining soup mixture. Spoon 2 tablespoonfuls over each crepe; roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup Parmesan cheese.
Cover and bake at 375 degrees F for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining Parmesan. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.
3/4 cup milk
1/2 cup all-purpose flour
3/4 teaspoon sugar
1/2 cup condensed cream of chicken soup, undiluted
1 teaspoon Worcestershire sauce
1 dash ground nutmeg
1 cup chopped cooked chicken
1 cup cut fresh or frozen asparagus, thawed
1/3 cup chopped fully cooked ham
1/2 cup grated Parmesan cheese, divided
1/2 cup heavy whipping cream, whipped
1/3 cup mayonnaise
Directions
For crepe batter, beat eggs and milk in a small mixing bowl. Combine flour and sugar; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper between.
In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Add the chicken, asparagus and ham to remaining soup mixture. Spoon 2 tablespoonfuls over each crepe; roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup Parmesan cheese.
Cover and bake at 375 degrees F for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining Parmesan. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.
Best Tuna Casserole recipe.
Ingredients
1 (12 ounce) package egg noodles
1/4 cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
2 (6 ounce) cans tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1/2 (4.5 ounce) can sliced mushrooms
1 cup crushed potato chips
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.
1 (12 ounce) package egg noodles
1/4 cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
2 (6 ounce) cans tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1/2 (4.5 ounce) can sliced mushrooms
1 cup crushed potato chips
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.
Broccoli with Ginger-Orange Butter recipe.
Ingredients
1 pound fresh broccoli, cut into spears
2 tablespoons orange marmalade
1 tablespoon butter
1/2 teaspoon cider vinegar
1/8 teaspoon ground ginger
Directions
In a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
Meanwhile, in a small saucepan, combine the marmalade, butter, vinegar and ginger. Cook until marmalade and butter are melted. Drain broccoli; drizzle with butter mixture.
1 pound fresh broccoli, cut into spears
2 tablespoons orange marmalade
1 tablespoon butter
1/2 teaspoon cider vinegar
1/8 teaspoon ground ginger
Directions
In a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
Meanwhile, in a small saucepan, combine the marmalade, butter, vinegar and ginger. Cook until marmalade and butter are melted. Drain broccoli; drizzle with butter mixture.
Almond Maple Granola recipe.
Ingredients
3 cups rolled oats
1 cup blanched slivered almonds
1/4 cup wheat germ
1 (14 ounce) package flaked coconut
1/3 cup unsalted sunflower seeds (optional)
6 tablespoons pure maple syrup
6 tablespoons packed dark brown sugar
1/4 cup vegetable oil
2 tablespoons warm water
1/2 teaspoon salt
1 cup raisins
Directions
Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.
In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.
Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.
3 cups rolled oats
1 cup blanched slivered almonds
1/4 cup wheat germ
1 (14 ounce) package flaked coconut
1/3 cup unsalted sunflower seeds (optional)
6 tablespoons pure maple syrup
6 tablespoons packed dark brown sugar
1/4 cup vegetable oil
2 tablespoons warm water
1/2 teaspoon salt
1 cup raisins
Directions
Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.
In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.
Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.
Baked Apple Pudding recipe.
Ingredients
1/4 cup butter, softened
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 cups grated peeled tart apples
1/4 cup chopped walnuts
1 teaspoon vanilla extract
4 cups vanilla frozen yogurt
Directions
In a mixing bowl, beat together the butter, sugar and egg until blended. In a bowl, combine the flour, baking soda, salt, nutmeg and cinnamon; gradually add to the sugar mixture and mix well. Stir in the apples, walnuts and vanilla until well combined.
Spread mixture into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 35-40 minutes or until pudding is lightly browned and springs back when lightly touched. Serve warm with frozen yogurt.
1/4 cup butter, softened
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 cups grated peeled tart apples
1/4 cup chopped walnuts
1 teaspoon vanilla extract
4 cups vanilla frozen yogurt
Directions
In a mixing bowl, beat together the butter, sugar and egg until blended. In a bowl, combine the flour, baking soda, salt, nutmeg and cinnamon; gradually add to the sugar mixture and mix well. Stir in the apples, walnuts and vanilla until well combined.
Spread mixture into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 35-40 minutes or until pudding is lightly browned and springs back when lightly touched. Serve warm with frozen yogurt.
Boiled Raisin Cake I recipe.
Ingredients
2 cups raisins
2 cups water
1/2 cup vegetable oil
1 cup cold water
2 cups white sugar
4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
Directions
Boil raisins in 2 cups of water for 15 minutes. Remove from heat.
Add vegetable oil and cold water to the raisins.
Mix sugar, flour, spices, baking soda, and salt in a large bowl.
Add the raisin mixture, and stir till just mixed.
Pour into a greased and floured 9 x 13 inch baking pan, and bake for one hour in a preheated 350 degrees F (175 degrees C) oven. It is done if a toothpick comes out clean.
2 cups raisins
2 cups water
1/2 cup vegetable oil
1 cup cold water
2 cups white sugar
4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
Directions
Boil raisins in 2 cups of water for 15 minutes. Remove from heat.
Add vegetable oil and cold water to the raisins.
Mix sugar, flour, spices, baking soda, and salt in a large bowl.
Add the raisin mixture, and stir till just mixed.
Pour into a greased and floured 9 x 13 inch baking pan, and bake for one hour in a preheated 350 degrees F (175 degrees C) oven. It is done if a toothpick comes out clean.
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.
Belle and Chron's Spinach and Mushroom Quiche recipe.
Ingredients
6 slices bacon
4 eggs, beaten
1 1/2 cups light cream
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups chopped fresh spinach
2 cups chopped fresh mushrooms
1/2 cup chopped onions
1 cup shredded Swiss cheese
1 cup shredded Cheddar cheese
1 (9 inch) deep dish pie crust
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, whip together eggs, cream, nutmeg, salt, and pepper. Stir in bacon, spinach, mushrooms, onions, 3/4 cup Swiss cheese, and 3/4 cup Cheddar cheese. Transfer to the pie crust. Top with remaining cheese.
Bake uncovered in the preheated oven 35 minutes, or until bubbly and lightly browned.
6 slices bacon
4 eggs, beaten
1 1/2 cups light cream
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups chopped fresh spinach
2 cups chopped fresh mushrooms
1/2 cup chopped onions
1 cup shredded Swiss cheese
1 cup shredded Cheddar cheese
1 (9 inch) deep dish pie crust
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, whip together eggs, cream, nutmeg, salt, and pepper. Stir in bacon, spinach, mushrooms, onions, 3/4 cup Swiss cheese, and 3/4 cup Cheddar cheese. Transfer to the pie crust. Top with remaining cheese.
Bake uncovered in the preheated oven 35 minutes, or until bubbly and lightly browned.
Apple Yogurt Pancakes recipe.
Ingredients
1 2/3 cups milk
1 (8 ounce) container plain yogurt
1/4 cup vegetable oil
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 apple - peeled, cored and diced
Directions
In a large bowl, stir together the eggs, milk, yogurt and oil until well blended. Combine the flour, baking powder, baking soda, salt and cinnamon, stir into the milk mixture until smooth. Fold in chopped apple.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each cake. Cook until bubbles form in the cakes and the bottoms are golden brown. Flip and cook the other side. Serve warm with syrup or jam.
1 2/3 cups milk
1 (8 ounce) container plain yogurt
1/4 cup vegetable oil
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 apple - peeled, cored and diced
Directions
In a large bowl, stir together the eggs, milk, yogurt and oil until well blended. Combine the flour, baking powder, baking soda, salt and cinnamon, stir into the milk mixture until smooth. Fold in chopped apple.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each cake. Cook until bubbles form in the cakes and the bottoms are golden brown. Flip and cook the other side. Serve warm with syrup or jam.
Butter Brickle Cake recipe.
Ingredients
2 cups all-purpose flour
1 1/3 cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter flavored shortening
1 1/2 teaspoons vanilla extract
3 egg whites, beaten
1/4 cup butter
2 cups confectioners' sugar
2 tablespoons evaporated milk
2 tablespoons hot water
1 1/2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
Sift the flour, white sugar, baking powder and salt together. Mix in the shortening, milk and vanilla. Beat until well combined. Add the egg whites and beat for 2 minutes. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let cool then ice.
To Make Icing: Melt butter in a saucepan until it begins to brown. Remove from heat and add the confectioners' sugar, evaporated milk or half and half, hot water and 1-1/2 teaspoons vanilla extract. Beat at medium speed for three minutes. Then pour icing over cake and allow icing to set. Enjoy!
2 cups all-purpose flour
1 1/3 cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter flavored shortening
1 1/2 teaspoons vanilla extract
3 egg whites, beaten
1/4 cup butter
2 cups confectioners' sugar
2 tablespoons evaporated milk
2 tablespoons hot water
1 1/2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
Sift the flour, white sugar, baking powder and salt together. Mix in the shortening, milk and vanilla. Beat until well combined. Add the egg whites and beat for 2 minutes. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let cool then ice.
To Make Icing: Melt butter in a saucepan until it begins to brown. Remove from heat and add the confectioners' sugar, evaporated milk or half and half, hot water and 1-1/2 teaspoons vanilla extract. Beat at medium speed for three minutes. Then pour icing over cake and allow icing to set. Enjoy!
Austrian Tea Cakes recipe.
Ingredients
1 cup butter, softened
1/4 cup powdered sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
2 cups ground hazelnuts or almonds
powdered sugar for dusting
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, 1/4 cup powdered sugar, and vanilla until smooth and light. Add the flour, salt, and ground hazelnuts; stir together until well combined. Chill dough for 1 hour, then drop onto greased cookie sheets in rounded teaspoons.
Bake in preheated oven for 25 minutes. Allow to cool for 10 minutes, then roll in powdered sugar. Cool completely on a wire rack, then roll in powdered sugar once again.
1 cup butter, softened
1/4 cup powdered sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
2 cups ground hazelnuts or almonds
powdered sugar for dusting
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, 1/4 cup powdered sugar, and vanilla until smooth and light. Add the flour, salt, and ground hazelnuts; stir together until well combined. Chill dough for 1 hour, then drop onto greased cookie sheets in rounded teaspoons.
Bake in preheated oven for 25 minutes. Allow to cool for 10 minutes, then roll in powdered sugar. Cool completely on a wire rack, then roll in powdered sugar once again.
Busy Day Deer recipe.
Ingredients
2 tablespoons olive oil
1 onion, diced
1/4 bell pepper, diced
2 (1/2 pound) venison steaks, cubed
1 (1 ounce) package dry onion and mushroom soup mix
3 1/2 cups water
2 tablespoons all-purpose flour
Directions
Heat the oil in a large skillet. Cook the onion, pepper, and venison in the hot oil until the meat is cooked through. Stir in the soup mix and the water. Continue cooking until the onion and pepper are tender. Add the flour and whisk over the heat until there are no lumps. Cook and stir until sauce has thickened.
2 tablespoons olive oil
1 onion, diced
1/4 bell pepper, diced
2 (1/2 pound) venison steaks, cubed
1 (1 ounce) package dry onion and mushroom soup mix
3 1/2 cups water
2 tablespoons all-purpose flour
Directions
Heat the oil in a large skillet. Cook the onion, pepper, and venison in the hot oil until the meat is cooked through. Stir in the soup mix and the water. Continue cooking until the onion and pepper are tender. Add the flour and whisk over the heat until there are no lumps. Cook and stir until sauce has thickened.
BBQ Tuna Fritters recipe.
Ingredients
1 (6 ounce) can light tuna in water, drained
2/3 cup quick-cooking oats
3 tablespoons barbeque sauce
3 tablespoons chopped green onion
1/2 teaspoon hot pepper sauce, or to taste
1/2 teaspoon dried savory
1 pinch salt
2 tablespoons vegetable oil
Directions
In a medium bowl, stir together the tuna, egg and oats until blended. Mix in the barbeque sauce, green onion, hot pepper sauce, savory, and salt.
Heat the oil in a large skillet over medium heat. Spoon tablespoonfuls of the tuna mixture into the pan, and flatten slightly. Smaller patties hold together better. Cook until browned on each side, about 3 minutes per side.
1 (6 ounce) can light tuna in water, drained
2/3 cup quick-cooking oats
3 tablespoons barbeque sauce
3 tablespoons chopped green onion
1/2 teaspoon hot pepper sauce, or to taste
1/2 teaspoon dried savory
1 pinch salt
2 tablespoons vegetable oil
Directions
In a medium bowl, stir together the tuna, egg and oats until blended. Mix in the barbeque sauce, green onion, hot pepper sauce, savory, and salt.
Heat the oil in a large skillet over medium heat. Spoon tablespoonfuls of the tuna mixture into the pan, and flatten slightly. Smaller patties hold together better. Cook until browned on each side, about 3 minutes per side.
Awesome Eggplant Rollatine recipe.
Ingredients
4 eggs, lightly beaten
2 tablespoons garlic powder, divided
2 cups grated Parmesan cheese, divided
1 tablespoon Italian seasoning
salt and pepper to taste
1 cup all-purpose flour
1 cup vegetable oil for frying
2 large eggplant, peeled and sliced
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese, divided
1 tablespoon dried parsley
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (28 ounce) jar tomato pasta sauce, divided
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour.
Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain.
In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese.
Bake in preheated oven for 30 minutes.
4 eggs, lightly beaten
2 tablespoons garlic powder, divided
2 cups grated Parmesan cheese, divided
1 tablespoon Italian seasoning
salt and pepper to taste
1 cup all-purpose flour
1 cup vegetable oil for frying
2 large eggplant, peeled and sliced
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese, divided
1 tablespoon dried parsley
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (28 ounce) jar tomato pasta sauce, divided
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour.
Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain.
In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese.
Bake in preheated oven for 30 minutes.
Baked Potato Skins recipe.
Ingredients
4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded Cheddar cheese
1/2 cup sour cream
4 green onions, sliced
Directions
Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.
4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded Cheddar cheese
1/2 cup sour cream
4 green onions, sliced
Directions
Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.
Banana Ice Cream Shake recipe.
Ingredients
1 banana, peeled and chopped
2 scoops vanilla ice cream
2 egg white
1 teaspoon vanilla extract
Directions
In a blender, combine banana, ice cream, milk, egg white and vanilla extract. Blend until smooth. Pour into glasses and serve.
1 banana, peeled and chopped
2 scoops vanilla ice cream
2 egg white
1 teaspoon vanilla extract
Directions
In a blender, combine banana, ice cream, milk, egg white and vanilla extract. Blend until smooth. Pour into glasses and serve.
Best Ever New Zealand Pavlova recipe.
Ingredients
3 egg whites
1 1/4 cups white sugar
2 tablespoons water
3 teaspoons cornstarch
1/2 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1/8 teaspoon salt
Directions
Preheat oven to 275 degrees F (135 degrees C). Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in water, then mix in cornstarch, vanilla, vinegar and salt.
Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes.
Bake in the preheated oven for 45 minutes. Turn oven off and leave Pavlova in the oven until cold. Turn upside-down onto plate and top with fresh fruit and whipped cream.
3 egg whites
1 1/4 cups white sugar
2 tablespoons water
3 teaspoons cornstarch
1/2 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1/8 teaspoon salt
Directions
Preheat oven to 275 degrees F (135 degrees C). Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in water, then mix in cornstarch, vanilla, vinegar and salt.
Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes.
Bake in the preheated oven for 45 minutes. Turn oven off and leave Pavlova in the oven until cold. Turn upside-down onto plate and top with fresh fruit and whipped cream.
Baked Chicken Amandine recipe.
Ingredients
3 cups cubed cooked chicken
1 (10 ounce) package frozen chopped broccoli, thawed
2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
1 cup mayonnaise*
2 cups shredded Cheddar cheese
1 cup crushed butter-flavored crackers
1/4 cup butter or margarine, melted
1/2 cup sliced almonds
Directions
In a greased 13-in. x 9-in. x 2-in. baking dish, layer chicken and broccoli. In a bowl, combine soup and mayonnaise; spoon over the broccoli. Sprinkle with cheese. Combine the crackers and butter; sprinkle over the cheese. Top with almonds. Bake, uncovered, at 350 degrees F for 45-50 minutes or until golden brown.
3 cups cubed cooked chicken
1 (10 ounce) package frozen chopped broccoli, thawed
2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
1 cup mayonnaise*
2 cups shredded Cheddar cheese
1 cup crushed butter-flavored crackers
1/4 cup butter or margarine, melted
1/2 cup sliced almonds
Directions
In a greased 13-in. x 9-in. x 2-in. baking dish, layer chicken and broccoli. In a bowl, combine soup and mayonnaise; spoon over the broccoli. Sprinkle with cheese. Combine the crackers and butter; sprinkle over the cheese. Top with almonds. Bake, uncovered, at 350 degrees F for 45-50 minutes or until golden brown.
Almond Orange Chicken recipe.
Ingredients
1 tablespoon butter
2/3 cup sliced almonds
6 (6 ounce) skinless, boneless chicken breast halves
salt and pepper to taste
3 tablespoons butter, melted
1 1/2 cups whipping cream
1 tablespoon Dijon mustard
2 tablespoons orange marmalade
1/8 teaspoon red pepper flakes
Directions
Melt 1 tablespoon butter in a skillet over medium heat. Stir in the almonds, and cook until light brown and toasted, about 4 minutes.
Place the chicken breasts between two sheets of plastic wrap or waxed paper; flatten using a meat mallet or rolling pin. Season with salt and pepper to taste. Melt 3 tablespoons butter in a large skillet over medium meat; add the chicken breasts, and cook 1 minute on each side. Combine 1/2 cup almonds, cream, Dijon mustard, marmalade, and red pepper flakes with chicken, stirring to blend. Cook until sauce thickens, about 10 minutes. Serve chicken topped with sauce and remaining almonds.
1 tablespoon butter
2/3 cup sliced almonds
6 (6 ounce) skinless, boneless chicken breast halves
salt and pepper to taste
3 tablespoons butter, melted
1 1/2 cups whipping cream
1 tablespoon Dijon mustard
2 tablespoons orange marmalade
1/8 teaspoon red pepper flakes
Directions
Melt 1 tablespoon butter in a skillet over medium heat. Stir in the almonds, and cook until light brown and toasted, about 4 minutes.
Place the chicken breasts between two sheets of plastic wrap or waxed paper; flatten using a meat mallet or rolling pin. Season with salt and pepper to taste. Melt 3 tablespoons butter in a large skillet over medium meat; add the chicken breasts, and cook 1 minute on each side. Combine 1/2 cup almonds, cream, Dijon mustard, marmalade, and red pepper flakes with chicken, stirring to blend. Cook until sauce thickens, about 10 minutes. Serve chicken topped with sauce and remaining almonds.
Bill Clinton's Lemon Chess Pie recipe.
Ingredients
1 (9 inch) pie shell
2 cups white sugar
1/2 cup butter, softened
5 eggs, beaten
1 tablespoon all-purpose flour
1 tablespoon cornmeal
1/4 cup fresh lemon juice
3 tablespoons lemon zest
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell.
Bake in preheated oven for 35 to 40 minutes, until set in center.
1 (9 inch) pie shell
2 cups white sugar
1/2 cup butter, softened
5 eggs, beaten
1 tablespoon all-purpose flour
1 tablespoon cornmeal
1/4 cup fresh lemon juice
3 tablespoons lemon zest
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell.
Bake in preheated oven for 35 to 40 minutes, until set in center.
Almond Orange Crusted Chicken with Fennel Arugula Salad recipe.
Ingredients
2 egg whites
3/4 cup sliced almonds, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 (4 ounce) pieces thin-sliced boneless, skinless chicken breast
Cooking spray
1/2 small bulb of fennel, halved, cored and thinly sliced into half-moons
4 cups arugula, lightly packed, coarsely chopped if leaves are large
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Directions
Preheat the oven to 450 degrees F. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
In a shallow bowl, whisk the egg whites until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
Remove the pre-heated baking sheet from the oven and spray with cooking spray.
Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.
2 egg whites
3/4 cup sliced almonds, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 (4 ounce) pieces thin-sliced boneless, skinless chicken breast
Cooking spray
1/2 small bulb of fennel, halved, cored and thinly sliced into half-moons
4 cups arugula, lightly packed, coarsely chopped if leaves are large
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Directions
Preheat the oven to 450 degrees F. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
In a shallow bowl, whisk the egg whites until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
Remove the pre-heated baking sheet from the oven and spray with cooking spray.
Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.
Butter Bean Soup recipe.
Ingredients
4 medium red potatoes, diced with peel
1/2 onion, chopped
1 (10.75 ounce) can condensed cream of celery soup
1 cup cubed cooked ham
1 (15.5 ounce) can butter beans, drained
1/4 teaspoon ground cumin, or to taste
1/4 teaspoon ground coriander, or to taste
Directions
Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain, leaving one inch of liquid in with the potatoes. Place over low heat, and add the onion. Simmer until onion is soft. Stir in the cream of celery soup, ham and butter beans. Season with cumin and coriander. Simmer for 5 or 10 minutes, until heated through.
4 medium red potatoes, diced with peel
1/2 onion, chopped
1 (10.75 ounce) can condensed cream of celery soup
1 cup cubed cooked ham
1 (15.5 ounce) can butter beans, drained
1/4 teaspoon ground cumin, or to taste
1/4 teaspoon ground coriander, or to taste
Directions
Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain, leaving one inch of liquid in with the potatoes. Place over low heat, and add the onion. Simmer until onion is soft. Stir in the cream of celery soup, ham and butter beans. Season with cumin and coriander. Simmer for 5 or 10 minutes, until heated through.
Basil Sugar Snap Peas recipe.
Ingredients
1 pound fresh sugar snap peas
2 tablespoons water
1 (2 ounce) jar sliced pimentos, drained
2 tablespoons butter, melted
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
In a large microwave-safe bowl, combine the peas and water. Cover and cook on high for 3-5 minutes or until crisp-tender; drain. Stir in the remaining ingredients.
1 pound fresh sugar snap peas
2 tablespoons water
1 (2 ounce) jar sliced pimentos, drained
2 tablespoons butter, melted
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
In a large microwave-safe bowl, combine the peas and water. Cover and cook on high for 3-5 minutes or until crisp-tender; drain. Stir in the remaining ingredients.
Beets with Mandarin Oranges recipe.
Ingredients
1/4 cup white sugar
1/4 cup apple cider vinegar
1/2 teaspoon apple pie spice
2 tablespoons cornstarch
1 (15 ounce) can sliced beets, drained
1 (15 ounce) can mandarin orange segments, drained
Directions
Whisk together sugar, vinegar, apple pie spice, and cornstarch in a large, microwave safe bowl until combined.
Cook in microwave on High until the mixture is boiling and has thickened, stirring occasionally, about 2 minutes. Stir the drained beets and mandarin orange segments into the thickened sauce. Allow the beets to reheat in the sauce, do not microwave further, or the mandarin oranges will come apart. Serve either warm or cold.
1/4 cup white sugar
1/4 cup apple cider vinegar
1/2 teaspoon apple pie spice
2 tablespoons cornstarch
1 (15 ounce) can sliced beets, drained
1 (15 ounce) can mandarin orange segments, drained
Directions
Whisk together sugar, vinegar, apple pie spice, and cornstarch in a large, microwave safe bowl until combined.
Cook in microwave on High until the mixture is boiling and has thickened, stirring occasionally, about 2 minutes. Stir the drained beets and mandarin orange segments into the thickened sauce. Allow the beets to reheat in the sauce, do not microwave further, or the mandarin oranges will come apart. Serve either warm or cold.
Berry Nectarine Salad recipe.
Ingredients
4 medium unpeeled nectarines, sliced
1/4 cup sugar
1/2 teaspoon ground ginger
1 teaspoon lemon juice
2 cups fresh raspberries
1 cup fresh blueberries
3 ounces reduced-fat cream cheese
Directions
Place nectarines in a large bowl. Combine sugar and ginger; sprinkle over nectarines and gently stir to evenly coat. Drizzle with lemon juice. Cover and refrigerate for 1 hour, stirring once.
Drain and reserve liquid. Gently stir raspberries and blueberries into nectarines. In a small mixing bowl, beat cream cheese until smooth. Gradually beat in reserved liquid. Spoon over fruit; serve immediately.
4 medium unpeeled nectarines, sliced
1/4 cup sugar
1/2 teaspoon ground ginger
1 teaspoon lemon juice
2 cups fresh raspberries
1 cup fresh blueberries
3 ounces reduced-fat cream cheese
Directions
Place nectarines in a large bowl. Combine sugar and ginger; sprinkle over nectarines and gently stir to evenly coat. Drizzle with lemon juice. Cover and refrigerate for 1 hour, stirring once.
Drain and reserve liquid. Gently stir raspberries and blueberries into nectarines. In a small mixing bowl, beat cream cheese until smooth. Gradually beat in reserved liquid. Spoon over fruit; serve immediately.
Austin Margarita (aka Mexican Martini) recipe.
Ingredients
1/2 cup ice cubes
1 (1.5 fluid ounce) jigger silver tequila
1 (1.5 fluid ounce) jigger Cointreau
2 teaspoons Grand Marnier liqueur (optional)
2 (1.5 fluid ounce) jiggers freshly squeezed lime juice
1 (1.5 fluid ounce) jigger freshly squeezed orange juice
1 (1.5 fluid ounce) jigger freshly squeezed lemon juice
3 pimento-stuffed green olives (optional)
Directions
Place the ice cubes into a margarita glass. Pour in the tequila, Cointreau, and Grand Marnier. Pour in the lime juice, orange juice, and lemon juice to taste. Garnish with a pimento stuffed olive if desired
1/2 cup ice cubes
1 (1.5 fluid ounce) jigger silver tequila
1 (1.5 fluid ounce) jigger Cointreau
2 teaspoons Grand Marnier liqueur (optional)
2 (1.5 fluid ounce) jiggers freshly squeezed lime juice
1 (1.5 fluid ounce) jigger freshly squeezed orange juice
1 (1.5 fluid ounce) jigger freshly squeezed lemon juice
3 pimento-stuffed green olives (optional)
Directions
Place the ice cubes into a margarita glass. Pour in the tequila, Cointreau, and Grand Marnier. Pour in the lime juice, orange juice, and lemon juice to taste. Garnish with a pimento stuffed olive if desired
Banana Loaf Cake II recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant banana pudding mix
1/2 cup mashed banana
1 cup water
1/4 cup vegetable oil
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
In a medium bowl, stir together the cake mix and instant pudding. Add the eggs, oil, water and mashed banana, mix with an electric mixer until smooth. Fold in the chopped nuts. Pour evenly into the prepared pans.
Bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool in pans for 15 minutes before removing to cool completely on wire racks.
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant banana pudding mix
1/2 cup mashed banana
1 cup water
1/4 cup vegetable oil
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
In a medium bowl, stir together the cake mix and instant pudding. Add the eggs, oil, water and mashed banana, mix with an electric mixer until smooth. Fold in the chopped nuts. Pour evenly into the prepared pans.
Bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool in pans for 15 minutes before removing to cool completely on wire racks.
Artichoke Tetrazzini recipe.
Ingredients
1 (8 ounce) package linguini pasta
1 cup fresh sliced mushrooms
1/4 cup chopped onion
2 tablespoons butter
1/8 teaspoon dried thyme
2 tablespoons all-purpose flour
1 (10.5 ounce) can condensed chicken broth
1 cup half-and-half cream
1 (6 ounce) can marinated artichoke hearts
1/4 cup grated Parmesan cheese
Directions
Cook linguini in a large pot of boiling salted water until tender.
Meanwhile, saute mushrooms and onion in butter or margarine with thyme. Remove from heat. Stir in flour. Then stir in chicken broth and half and half. Return to heat, and stir until the sauce boils and thickens. Strain artichokes, and stir the liquid into the sauce. Add the fresh Parmesan.
Drain linguini, and toss with sauce. Fold in the strained artichokes. Serve immediately.
1 (8 ounce) package linguini pasta
1 cup fresh sliced mushrooms
1/4 cup chopped onion
2 tablespoons butter
1/8 teaspoon dried thyme
2 tablespoons all-purpose flour
1 (10.5 ounce) can condensed chicken broth
1 cup half-and-half cream
1 (6 ounce) can marinated artichoke hearts
1/4 cup grated Parmesan cheese
Directions
Cook linguini in a large pot of boiling salted water until tender.
Meanwhile, saute mushrooms and onion in butter or margarine with thyme. Remove from heat. Stir in flour. Then stir in chicken broth and half and half. Return to heat, and stir until the sauce boils and thickens. Strain artichokes, and stir the liquid into the sauce. Add the fresh Parmesan.
Drain linguini, and toss with sauce. Fold in the strained artichokes. Serve immediately.
Atlas Mountain Soup recipe.
Ingredients
3/4 cup chopped dried apricots
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons paprika
1 pound ground lamb
4 stalks celery, cut into 1/2 inch pieces
1 large green bell pepper, sliced
1 pound tomatoes, coarsely chopped
1 1/4 cups water
1 tablespoon white sugar
salt and black pepper to taste
Directions
Soak the apricots in water for 2 hours or more until soft; drain.
Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute. Raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. Stir in the drained apricots, celery, green pepper, and tomato.
Using a vegetable peeler, shave 5 - 6 strips of rind off the lemon and add to the soup with the juice of the lemon. Stir in the water and sugar. Bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. Season to taste with salt and pepper.
3/4 cup chopped dried apricots
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons paprika
1 pound ground lamb
4 stalks celery, cut into 1/2 inch pieces
1 large green bell pepper, sliced
1 pound tomatoes, coarsely chopped
1 1/4 cups water
1 tablespoon white sugar
salt and black pepper to taste
Directions
Soak the apricots in water for 2 hours or more until soft; drain.
Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute. Raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. Stir in the drained apricots, celery, green pepper, and tomato.
Using a vegetable peeler, shave 5 - 6 strips of rind off the lemon and add to the soup with the juice of the lemon. Stir in the water and sugar. Bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. Season to taste with salt and pepper.
Broccoli Chicken Stir-Fry recipe.
Ingredients
1 pound boneless, skinless chicken breasts cut into thin strips
2 teaspoons canola oil
2 medium carrots, julienned
2 cups broccoli florets
3 1/4 cups water, divided
3 teaspoons chicken bouillon granules
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1/4 cup cornstarch
4 cups hot cooked rice
Directions
In a large nonstick skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. stir-fry the carrots and broccoli for 3-4 minutes or until crisp-tender. Remove and keep warm.
Add 3 cups water to the pan; bring to a boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
1 pound boneless, skinless chicken breasts cut into thin strips
2 teaspoons canola oil
2 medium carrots, julienned
2 cups broccoli florets
3 1/4 cups water, divided
3 teaspoons chicken bouillon granules
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1/4 cup cornstarch
4 cups hot cooked rice
Directions
In a large nonstick skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. stir-fry the carrots and broccoli for 3-4 minutes or until crisp-tender. Remove and keep warm.
Add 3 cups water to the pan; bring to a boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
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