Ingredients
1/2 cup warm milk
1/2 beaten egg
1/4 cup butter
2 cups all-purpose flour
1/4 cup white sugar
1 teaspoon salt
1 teaspoon active dry yeast
8 cups vegetable oil for frying
Directions
Place the milk and egg into the pan of your automatic bread machine, and add the butter, flour, sugar, salt, and yeast in that order, with the yeast on top. Select the dough setting, and start the machine.
When the dough cycle is finished, remove the dough to a floured work surface, and knead a few times to collapse all the bubbles. Cut the dough into 16 pieces, cover them with a damp cloth, and allow to rest for 20 minutes.
Stretch each ball out into a disk about 1/4 inch thick, and use a small cutter to cut a hole in the center (I used the top of a salt shaker; a bottle top works good too). Let the doughnuts rise on the floured surface until doubled, 30 to 40 minutes.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Gently place a few doughnuts at a time into the hot oil, and fry until they float to the top and turn golden brown, about 3 minutes. Flip the doughnuts over, and fry on the other side. Remove from the oil, and drain on paper towels.
6.30.2011
Best Shrimp Toast Ever! recipe.
Ingredients
1 pound cooked shrimp - peeled, deveined and chopped
1 teaspoon grated fresh ginger root
1 teaspoon salt
4 teaspoons cornstarch
2 teaspoons oyster sauce
2 eggs, beaten
12 slices day old bread, crusts removed
1 quart canola oil for frying
Directions
In a bowl, thoroughly mix the shrimp with the ginger, salt, cornstarch, oyster sauce, and eggs.
Cut each slice of bread into 4 squares, and arrange on a baking sheet. Spread shrimp mixture over each square, and refrigerate for at least 15 minutes.
In a wok or deep fryer, heat the oil to 365 degrees F (185 degrees C). Carefully drop bread into hot oil, shrimp side down, and fry until golden brown. Remove from oil, drain on paper towels, and serve.
1 pound cooked shrimp - peeled, deveined and chopped
1 teaspoon grated fresh ginger root
1 teaspoon salt
4 teaspoons cornstarch
2 teaspoons oyster sauce
2 eggs, beaten
12 slices day old bread, crusts removed
1 quart canola oil for frying
Directions
In a bowl, thoroughly mix the shrimp with the ginger, salt, cornstarch, oyster sauce, and eggs.
Cut each slice of bread into 4 squares, and arrange on a baking sheet. Spread shrimp mixture over each square, and refrigerate for at least 15 minutes.
In a wok or deep fryer, heat the oil to 365 degrees F (185 degrees C). Carefully drop bread into hot oil, shrimp side down, and fry until golden brown. Remove from oil, drain on paper towels, and serve.
Beetroot Relish recipe.
Ingredients
10 medium beets, scrubbed and chopped
1 cup chopped onion
1 cup chopped red bell pepper
1 stalk celery, chopped
2 tablespoons salt
1/2 cup white sugar
1 cup chopped cauliflower
3 tablespoons mustard seed
1 tablespoon celery seed
1 cup white vinegar
Directions
In a large pot, combine the beets, onion, red bell pepper, celery, sugar, and cauliflower. Season with salt, mustard seed, and celery seed, then stir in vinegar. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
10 medium beets, scrubbed and chopped
1 cup chopped onion
1 cup chopped red bell pepper
1 stalk celery, chopped
2 tablespoons salt
1/2 cup white sugar
1 cup chopped cauliflower
3 tablespoons mustard seed
1 tablespoon celery seed
1 cup white vinegar
Directions
In a large pot, combine the beets, onion, red bell pepper, celery, sugar, and cauliflower. Season with salt, mustard seed, and celery seed, then stir in vinegar. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
Bacon Wrapped Dates recipe.
Ingredients
1 (8 ounce) package pitted dates
10 ounces Cheddar cheese, cubed
1 pound sliced bacon, quartered
Directions
Preheat the broiler.
Slice open dates, and stuff each with a cube of Cheddar cheese. Wrap each date with a quarter of a bacon slice, and secure bacon with toothpicks.
Arrange wrapped dates on a medium baking sheet, and broil 15 minutes in the preheated oven, turning once, until bacon is evenly browned.
1 (8 ounce) package pitted dates
10 ounces Cheddar cheese, cubed
1 pound sliced bacon, quartered
Directions
Preheat the broiler.
Slice open dates, and stuff each with a cube of Cheddar cheese. Wrap each date with a quarter of a bacon slice, and secure bacon with toothpicks.
Arrange wrapped dates on a medium baking sheet, and broil 15 minutes in the preheated oven, turning once, until bacon is evenly browned.
Baked French Toast recipe.
Ingredients
1 (1 pound) loaf French bread, sliced
1 1/2 cups skim milk
1/3 cup white sugar
1 tablespoon vanilla extract
6 apple - peeled, cored and sliced
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons white sugar
1/2 cup white sugar
1/4 cup all-purpose flour
1/2 cup margarine, melted
1/2 cup brown sugar
1/2 cup skim milk
2 teaspoons vanilla extract
Directions
Cut bread into 1 1/2 inch thick slices and place in a lightly greased 9x13 inch baking pan. In a large bowl, beat eggs with 1 1/2 cup skim milk, 1/3 cup white sugar, and 1 tablespoon vanilla. Pour egg mixture over bread slices.
Arrange apple slices on top of bread. Sprinkle cinnamon, nutmeg, and 2 tablespoons white sugar over apples. Cover, and refrigerate overnight.
In the morning: Preheat oven to 350 degrees F (175 degrees C).
Bake toast in preheated oven until golden brown, about 1 hour. Meanwhile, combine 1/2 cup white sugar, flour, and margarine. Stir in brown sugar, 1/2 cup skim milk, and 2 teaspoons vanilla in a small saucepan. Cook until thick. Serve French toast hot with warm sauce.
1 (1 pound) loaf French bread, sliced
1 1/2 cups skim milk
1/3 cup white sugar
1 tablespoon vanilla extract
6 apple - peeled, cored and sliced
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons white sugar
1/2 cup white sugar
1/4 cup all-purpose flour
1/2 cup margarine, melted
1/2 cup brown sugar
1/2 cup skim milk
2 teaspoons vanilla extract
Directions
Cut bread into 1 1/2 inch thick slices and place in a lightly greased 9x13 inch baking pan. In a large bowl, beat eggs with 1 1/2 cup skim milk, 1/3 cup white sugar, and 1 tablespoon vanilla. Pour egg mixture over bread slices.
Arrange apple slices on top of bread. Sprinkle cinnamon, nutmeg, and 2 tablespoons white sugar over apples. Cover, and refrigerate overnight.
In the morning: Preheat oven to 350 degrees F (175 degrees C).
Bake toast in preheated oven until golden brown, about 1 hour. Meanwhile, combine 1/2 cup white sugar, flour, and margarine. Stir in brown sugar, 1/2 cup skim milk, and 2 teaspoons vanilla in a small saucepan. Cook until thick. Serve French toast hot with warm sauce.
Bacon, Asparagus, and Cheese Sandwiches recipe.
Ingredients
8 slices bacon
1 (10 ounce) can asparagus tips, drained
4 thick slices sourdough bread, lightly toasted
4 slices sharp Cheddar cheese
Directions
Adjust oven rack to upper position, and set oven to broil. You may also use a toaster oven to cook the sandwiches if you don't want to broil them in the oven.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown and crispy. Drain on paper towels.
Place a few spears of asparagus on a slice of bread. Top with 2 slices crisp bacon then a slice of cheese.
Toast under the broiler until the cheese is melted and bubbly.
8 slices bacon
1 (10 ounce) can asparagus tips, drained
4 thick slices sourdough bread, lightly toasted
4 slices sharp Cheddar cheese
Directions
Adjust oven rack to upper position, and set oven to broil. You may also use a toaster oven to cook the sandwiches if you don't want to broil them in the oven.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown and crispy. Drain on paper towels.
Place a few spears of asparagus on a slice of bread. Top with 2 slices crisp bacon then a slice of cheese.
Toast under the broiler until the cheese is melted and bubbly.
Braided Egg Bread recipe.
Ingredients
3 1/4 cups all-purpose flour
1 tablespoon sugar
1 (.25 ounce) package active dry yeast
3/4 teaspoon salt
3/4 cup water
3 tablespoons vegetable oil
1 teaspoon water
1/2 teaspoon poppy seeds
Directions
In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat water and oil to 120 degrees F-130 degrees F. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into three pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Divide reserved dough into three equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.
Beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake at 375 degrees F for 25-30 minutes or until golden brown. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.
3 1/4 cups all-purpose flour
1 tablespoon sugar
1 (.25 ounce) package active dry yeast
3/4 teaspoon salt
3/4 cup water
3 tablespoons vegetable oil
1 teaspoon water
1/2 teaspoon poppy seeds
Directions
In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat water and oil to 120 degrees F-130 degrees F. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into three pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Divide reserved dough into three equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.
Beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake at 375 degrees F for 25-30 minutes or until golden brown. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.
Black Bean Dip recipe.
Ingredients
1 (15 ounce) can black beans
1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip TM)
1/2 cup reduced fat sour cream
1 (4 ounce) can chopped green chile peppers
2 tablespoons chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 dash hot pepper sauce, or to taste
1 tablespoon olive oil
1 tablespoon salt
1/4 cup picante sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, mash the beans with a fork. Combine the salad dressing, sour cream, green chilies, cilantro, chili powder, garlic powder and hot pepper sauce. Blend well. Refrigerate for 30 minutes. Serve with the baked tortilla chips.
Spray the tortillas lightly with olive oil, and sprinkle lightly with salt. Bake until crisp and lightly browned.
1 (15 ounce) can black beans
1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip TM)
1/2 cup reduced fat sour cream
1 (4 ounce) can chopped green chile peppers
2 tablespoons chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 dash hot pepper sauce, or to taste
1 tablespoon olive oil
1 tablespoon salt
1/4 cup picante sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, mash the beans with a fork. Combine the salad dressing, sour cream, green chilies, cilantro, chili powder, garlic powder and hot pepper sauce. Blend well. Refrigerate for 30 minutes. Serve with the baked tortilla chips.
Spray the tortillas lightly with olive oil, and sprinkle lightly with salt. Bake until crisp and lightly browned.
Black Bean and Salsa Soup recipe.
Ingredients
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion
Directions
In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion
Directions
In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
Bud's Potato Salad recipe.
Ingredients
10 pounds potatoes
1 cup water
1 cup white wine vinegar
1 cup white sugar
2 onions, diced
salt and pepper to taste
1 tablespoon celery seed
2 cups mayonnaise
Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.
Slice cooled potatoes and layer in a large bowl or dish.
In a saucepan combine water, vinegar and sugar. Bring to a boil and cook for one minute. Remove from heat and pour over potatoes. Cover and chill for at least 12 hours.
Drain excess marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and serve chilled.
10 pounds potatoes
1 cup water
1 cup white wine vinegar
1 cup white sugar
2 onions, diced
salt and pepper to taste
1 tablespoon celery seed
2 cups mayonnaise
Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.
Slice cooled potatoes and layer in a large bowl or dish.
In a saucepan combine water, vinegar and sugar. Bring to a boil and cook for one minute. Remove from heat and pour over potatoes. Cover and chill for at least 12 hours.
Drain excess marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and serve chilled.
Barb's Supreme Curried Ham and Egg Stacks recipe.
Ingredients
2 tablespoons olive oil, divided
1 medium shallot, thinly sliced
2 (1/4 inch thick) slices of Black Forest Ham
10 leaves baby spinach, rinsed and dried
2 English muffins, split and toasted (optional)
1/2 teaspoon curry powder
1/4 cup pineapple juice
salt and pepper to taste
Directions
Heat 1 tablespoon of olive oil in a heavy skillet over medium heat. Add shallot, and cook until lightly browned. Remove from the pan, and set aside. Fry the ham slices in the same skillet just until browned on each side. As you turn the ham to brown on the second side, place the spinach leaves on top to steam a little. Remove from the skillet and place onto a plate or onto toasted English muffins, keeping the spinach on top.
Heat the remaining tablespoon of oil in the skillet. Crack the eggs in, and fry on each side to your desired degree of doneness. Place the eggs on top of the ham stacks.
Return the shallots to the skillet, and season with curry powder. Gradually stir in pineapple juice, scraping the bottom of the pan to mix in all of the browned bits. Increase the heat to medium-high, and boil until the sauce has reduced and thickened. Season with salt and pepper to taste. Spoon sauce over the egg stacks and serve immediately.
2 tablespoons olive oil, divided
1 medium shallot, thinly sliced
2 (1/4 inch thick) slices of Black Forest Ham
10 leaves baby spinach, rinsed and dried
2 English muffins, split and toasted (optional)
1/2 teaspoon curry powder
1/4 cup pineapple juice
salt and pepper to taste
Directions
Heat 1 tablespoon of olive oil in a heavy skillet over medium heat. Add shallot, and cook until lightly browned. Remove from the pan, and set aside. Fry the ham slices in the same skillet just until browned on each side. As you turn the ham to brown on the second side, place the spinach leaves on top to steam a little. Remove from the skillet and place onto a plate or onto toasted English muffins, keeping the spinach on top.
Heat the remaining tablespoon of oil in the skillet. Crack the eggs in, and fry on each side to your desired degree of doneness. Place the eggs on top of the ham stacks.
Return the shallots to the skillet, and season with curry powder. Gradually stir in pineapple juice, scraping the bottom of the pan to mix in all of the browned bits. Increase the heat to medium-high, and boil until the sauce has reduced and thickened. Season with salt and pepper to taste. Spoon sauce over the egg stacks and serve immediately.
Bond's Vesper recipe.
Ingredients
1/4 cup gin
1 fluid ounce Russian vodka
1 tablespoon Lillet blanc
1 lemon twist
Directions
Pour gin, vodka, and Lillet over ice. Shake or stir (remember, Bond doesn't give a damn anymore!), then strain into a martini glass. Garnish with lemon twist. Enjoy, preferably while dressed in a tux and betting the Crown Jewels at the poker table.
1/4 cup gin
1 fluid ounce Russian vodka
1 tablespoon Lillet blanc
1 lemon twist
Directions
Pour gin, vodka, and Lillet over ice. Shake or stir (remember, Bond doesn't give a damn anymore!), then strain into a martini glass. Garnish with lemon twist. Enjoy, preferably while dressed in a tux and betting the Crown Jewels at the poker table.
Almond Banana Chocolate Muffins recipe.
Ingredients
1 (14 ounce) box banana quick bread and muffin mix, such as the Pillsbury� brand
1 cup water
1/4 cup vegetable oil
1/4 cup cinnamon-flavored applesauce
1 medium banana, diced
1 cup sliced California Almonds, divided
3/4 cup semi-sweet chocolate chips or chopped dark chocolate
�
Directions
Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners.
Prepare muffins according to package instructions using water, eggs and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce. Stir in banana, 3/4 cup almonds and chocolate. Divide evenly among muffin cups and sprinkle with remaining 1/4 cup almonds.
Bake 15-20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack. Store air tight at room temperature for up to 4 days.
1 (14 ounce) box banana quick bread and muffin mix, such as the Pillsbury� brand
1 cup water
1/4 cup vegetable oil
1/4 cup cinnamon-flavored applesauce
1 medium banana, diced
1 cup sliced California Almonds, divided
3/4 cup semi-sweet chocolate chips or chopped dark chocolate
�
Directions
Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners.
Prepare muffins according to package instructions using water, eggs and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce. Stir in banana, 3/4 cup almonds and chocolate. Divide evenly among muffin cups and sprinkle with remaining 1/4 cup almonds.
Bake 15-20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack. Store air tight at room temperature for up to 4 days.
Baked Sweet Potatoes with Ginger and Honey recipe.
Ingredients
9 sweet potatoes, peeled and cubed
1/2 cup honey
3 tablespoons grated fresh ginger
2 tablespoons walnut oil
1 teaspoon ground cardamom
1/2 teaspoon ground black pepper
Directions
Preheat oven to 400 degrees (205 degrees C).
In a large bowl, combine the sweet potatoes, honey, ginger, oil, cardamom and pepper. Transfer to a large cast iron frying pan. Bake for 20 minutes.
Turn the mixture over to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.
9 sweet potatoes, peeled and cubed
1/2 cup honey
3 tablespoons grated fresh ginger
2 tablespoons walnut oil
1 teaspoon ground cardamom
1/2 teaspoon ground black pepper
Directions
Preheat oven to 400 degrees (205 degrees C).
In a large bowl, combine the sweet potatoes, honey, ginger, oil, cardamom and pepper. Transfer to a large cast iron frying pan. Bake for 20 minutes.
Turn the mixture over to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.
Applesauce Cake VI recipe.
Ingredients
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups white sugar
1 1/2 cups vegetable oil
2 cups applesauce
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, sugar, oil, applesauce and vanilla. Mix well and pour into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups white sugar
1 1/2 cups vegetable oil
2 cups applesauce
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, sugar, oil, applesauce and vanilla. Mix well and pour into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Apricot Upside-Down Cake recipe.
Ingredients
2 (15 ounce) cans apricot halves
1/4 cup butter or margarine
1/2 cup packed brown sugar
2 eggs, separated
2/3 cup sugar
2/3 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Directions
Drain apricots, reserving 3 tablespoons juice (discard remaining juice or save for another use); set aside. Place butter in a greased 9-in. square baking pan; place in a 350 degrees F oven for 3-4 minutes or until melted. Stir in the brown sugar. Arrange apricot halves, cut side up, in a single layer over sugar. In a mixing bowl, beat egg yolks on high for 4 minutes or until thick and lemon-colored. Gradually beat in sugar. Stir in reserved apricot juice. Combine flour, baking powder and salt; gradually add to egg yolk mixture. In another mixing bowl, beat egg whites until stiff. Fold into yolk mixture. Carefully spread over apricots. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center of cake comes out clean. Cool for 10 minutes before inverting onto a serving plate.
2 (15 ounce) cans apricot halves
1/4 cup butter or margarine
1/2 cup packed brown sugar
2 eggs, separated
2/3 cup sugar
2/3 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Directions
Drain apricots, reserving 3 tablespoons juice (discard remaining juice or save for another use); set aside. Place butter in a greased 9-in. square baking pan; place in a 350 degrees F oven for 3-4 minutes or until melted. Stir in the brown sugar. Arrange apricot halves, cut side up, in a single layer over sugar. In a mixing bowl, beat egg yolks on high for 4 minutes or until thick and lemon-colored. Gradually beat in sugar. Stir in reserved apricot juice. Combine flour, baking powder and salt; gradually add to egg yolk mixture. In another mixing bowl, beat egg whites until stiff. Fold into yolk mixture. Carefully spread over apricots. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center of cake comes out clean. Cool for 10 minutes before inverting onto a serving plate.
Blue Ribbon Horseradish Pickles recipe.
Ingredients
7 cups water
1 3/4 cups white vinegar
1 1/4 cups white sugar
1 teaspoon whole pickling spices
5 tablespoons pickling salt
10 cloves garlic, peeled
10 (1/4 inch x 3 inch) strips peeled fresh horseradish root
40 small pickling cucumbers
Directions
Soak the cucumbers in ice cold water for 2 to 3 hours.
Sterilize 5 (1 quart) jars with lids and rings and keep hot.
In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil.
While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. Trim the ends from the cucumbers and make a slit in the skin of each one so the brine can soak in and any air can get out. Pack the cucumbers into the jars. Pour the boiling brine into the jars to within 1/2 inch of the rims. Seal with lids and rings.
Bring the water to a boil in the pot where you sterilized the jars. Place the jars into the water and turn off the heat. Let them sit in there until the water is cool. Test the jars for a good seal by pressing on the center of the lid. Refrigerate any unsealed jars.
7 cups water
1 3/4 cups white vinegar
1 1/4 cups white sugar
1 teaspoon whole pickling spices
5 tablespoons pickling salt
10 cloves garlic, peeled
10 (1/4 inch x 3 inch) strips peeled fresh horseradish root
40 small pickling cucumbers
Directions
Soak the cucumbers in ice cold water for 2 to 3 hours.
Sterilize 5 (1 quart) jars with lids and rings and keep hot.
In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil.
While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. Trim the ends from the cucumbers and make a slit in the skin of each one so the brine can soak in and any air can get out. Pack the cucumbers into the jars. Pour the boiling brine into the jars to within 1/2 inch of the rims. Seal with lids and rings.
Bring the water to a boil in the pot where you sterilized the jars. Place the jars into the water and turn off the heat. Let them sit in there until the water is cool. Test the jars for a good seal by pressing on the center of the lid. Refrigerate any unsealed jars.
Best Rib Sauce recipe.
Ingredients
1/2 teaspoon hot pepper sauce
1/4 cup fresh lime juice
1 cup brewed coffee
4 teaspoons brown sugar
1 (1.5 fluid ounce) jigger bourbon
1 cup honey
2 teaspoons Worcestershire sauce
1/2 cup tomato paste
1/2 cup tomato sauce
Directions
In a medium saucepan over medium low heat, combine the hot pepper sauce, lime juice, coffee, sugar, whiskey, honey, Worcestershire sauce, tomato paste and tomato sauce. Mix together well and allow to simmer for 30 minutes.
1/2 teaspoon hot pepper sauce
1/4 cup fresh lime juice
1 cup brewed coffee
4 teaspoons brown sugar
1 (1.5 fluid ounce) jigger bourbon
1 cup honey
2 teaspoons Worcestershire sauce
1/2 cup tomato paste
1/2 cup tomato sauce
Directions
In a medium saucepan over medium low heat, combine the hot pepper sauce, lime juice, coffee, sugar, whiskey, honey, Worcestershire sauce, tomato paste and tomato sauce. Mix together well and allow to simmer for 30 minutes.
Baked Potato Soup II recipe.
Ingredients
1/3 cup butter
1/3 cup all-purpose flour
4 cups skim milk
6 large baking potatoes, scrubbed
1 cup sour cream
Directions
Microwave potatoes until done.
While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.
1/3 cup butter
1/3 cup all-purpose flour
4 cups skim milk
6 large baking potatoes, scrubbed
1 cup sour cream
Directions
Microwave potatoes until done.
While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.
Banana Oat Bars recipe.
Ingredients
1 1/3 cups quick cooking oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup raisins
1 cup mashed bananas
1/4 cup skim milk
2 egg whites
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together dry ingredients. In a separate bowl mix together bananas, egg whites, milk and vanilla. Beat all together.
Bake in a 9 x 13 inch pan which has been sprayed with non-stick spray for about 35 minutes. Cool and cut into bars. You may sprinkle with cinnamon and sugar, if desired.
1 1/3 cups quick cooking oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup raisins
1 cup mashed bananas
1/4 cup skim milk
2 egg whites
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together dry ingredients. In a separate bowl mix together bananas, egg whites, milk and vanilla. Beat all together.
Bake in a 9 x 13 inch pan which has been sprayed with non-stick spray for about 35 minutes. Cool and cut into bars. You may sprinkle with cinnamon and sugar, if desired.
Brown Sugar and Port Cranberry Sauce recipe.
Ingredients
1 (12 ounce) bag fresh cranberries
3/4 cup packed dark brown sugar
1 large orange, juiced and zested
9 tablespoons port wine
Directions
In a large saucepan, combine the cranberries, brown sugar, orange zest and juice, and port wine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Cool, and refrigerate overnight before serving.
1 (12 ounce) bag fresh cranberries
3/4 cup packed dark brown sugar
1 large orange, juiced and zested
9 tablespoons port wine
Directions
In a large saucepan, combine the cranberries, brown sugar, orange zest and juice, and port wine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Cool, and refrigerate overnight before serving.
Brownie Mix in a Jar II recipe.
Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2/3 cup unsweetened cocoa powder
2 1/4 cups white sugar
1/2 cup chopped pecans
Directions
Mix together flour, baking powder, and salt in a quart jar. Layer remaining ingredients in the order listed. Press each layer firmly in place before adding the next layer. NOTE: Be sure to wipe out the inside of the jar with a dry paper towel after adding the cocoa powder, so the other layers will show through the glass.
Attach a tag with the following instructions: Brownie Mix in a Jar 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13inch baking pan. 2. Empty jar of brownie mix into a large mixing bowl, and stir to blend. Mix in 3/4 cup melted butter and 4 eggs. Mix thoroughly. Spread batter evenly into prepared baking pan. 3. Bake for 25 to 30 minutes in preheated oven. Cool completely in pan before cutting into 2 inch squares.
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2/3 cup unsweetened cocoa powder
2 1/4 cups white sugar
1/2 cup chopped pecans
Directions
Mix together flour, baking powder, and salt in a quart jar. Layer remaining ingredients in the order listed. Press each layer firmly in place before adding the next layer. NOTE: Be sure to wipe out the inside of the jar with a dry paper towel after adding the cocoa powder, so the other layers will show through the glass.
Attach a tag with the following instructions: Brownie Mix in a Jar 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13inch baking pan. 2. Empty jar of brownie mix into a large mixing bowl, and stir to blend. Mix in 3/4 cup melted butter and 4 eggs. Mix thoroughly. Spread batter evenly into prepared baking pan. 3. Bake for 25 to 30 minutes in preheated oven. Cool completely in pan before cutting into 2 inch squares.
Baked Pineapple recipe.
Ingredients
1 (20 ounce) can crushed pineapple, drained
1 cup white sugar
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon vanilla extract
1 tablespoon butter
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
In a mixing bowl, mix together the pineapple, sugar, cornstarch, water, eggs and vanilla. Pour the mixture into the prepared baking dish. Dot the mixture with butter and sprinkle with cinnamon.
Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour.
1 (20 ounce) can crushed pineapple, drained
1 cup white sugar
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon vanilla extract
1 tablespoon butter
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
In a mixing bowl, mix together the pineapple, sugar, cornstarch, water, eggs and vanilla. Pour the mixture into the prepared baking dish. Dot the mixture with butter and sprinkle with cinnamon.
Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour.
Bramblett's Vegetable Stock recipe.
Ingredients
1 tablespoon olive oil
2 onions, cut into chunks
1 celeriac (celery root), chopped
1 cup potato peelings
1 cup chopped carrots
1 cup fresh mushrooms
1 cup butternut squash peelings and pulp
salt to taste
1 quart water
Directions
Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!
1 tablespoon olive oil
2 onions, cut into chunks
1 celeriac (celery root), chopped
1 cup potato peelings
1 cup chopped carrots
1 cup fresh mushrooms
1 cup butternut squash peelings and pulp
salt to taste
1 quart water
Directions
Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!
Angelyn's Marinade recipe.
Ingredients
1/3 cup soy sauce
2/3 cup white wine
1 tablespoon sesame oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
1/4 cup chopped fresh cilantro
Directions
In a shallow dish, mix together soy sauce, wine, sesame oil, garlic, ginger and cilantro. Marinate fish or chicken for 1/2 hour or more before grilling.
1/3 cup soy sauce
2/3 cup white wine
1 tablespoon sesame oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
1/4 cup chopped fresh cilantro
Directions
In a shallow dish, mix together soy sauce, wine, sesame oil, garlic, ginger and cilantro. Marinate fish or chicken for 1/2 hour or more before grilling.
Black Bottom Pie I recipe.
Ingredients
1 (9 inch) pie crust, baked
1 (.25 ounce) package unflavored gelatin
1 tablespoon cornstarch
1 1/4 cups white sugar
1 3/4 cups milk
1 teaspoon vanilla extract
4 egg yolks
1 1/3 cups semisweet chocolate chips
1/2 cup rum
4 egg whites
1/4 cup cold water
Directions
Dissolve gelatin in cold water, and set aside.
In a small saucepan, mix cornstarch, 3/4 cup sugar, milk, and egg yolks. Cook, stirring, until bubbly and thick. Remove from heat, and add vanilla. Divide mixture in half. Add chocolate chips to one half, and stir until melted and smooth. Pour into pastry shell. Chill.
Stir gelatin mixture into the other half of the hot egg yolk mixture. Stir in rum. Chill until slightly thick.
Beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, and beat to stiff peaks. Fold into partially set gelatin/rum mixture. Chill until mix will mound, then spoon into pie shell on top of chocolate layer. Chill overnight.
1 (9 inch) pie crust, baked
1 (.25 ounce) package unflavored gelatin
1 tablespoon cornstarch
1 1/4 cups white sugar
1 3/4 cups milk
1 teaspoon vanilla extract
4 egg yolks
1 1/3 cups semisweet chocolate chips
1/2 cup rum
4 egg whites
1/4 cup cold water
Directions
Dissolve gelatin in cold water, and set aside.
In a small saucepan, mix cornstarch, 3/4 cup sugar, milk, and egg yolks. Cook, stirring, until bubbly and thick. Remove from heat, and add vanilla. Divide mixture in half. Add chocolate chips to one half, and stir until melted and smooth. Pour into pastry shell. Chill.
Stir gelatin mixture into the other half of the hot egg yolk mixture. Stir in rum. Chill until slightly thick.
Beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, and beat to stiff peaks. Fold into partially set gelatin/rum mixture. Chill until mix will mound, then spoon into pie shell on top of chocolate layer. Chill overnight.
Asparagus Cheese Soup recipe.
Ingredients
2 cups water, divided
1 teaspoon chicken bouillon granules
1/4 teaspoon seasoned salt
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon white pepper
3/4 pound fresh asparagus spears, trimmed
4 slices process American cheese, diced
1 bacon strip, cooked and crumbled
Directions
In a small skillet, combine 1 cup water, bouillon, seasoned salt, lemon-pepper and white pepper. Add asparagus. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is tender. Remove asparagus; cool slightly.
Cut off several asparagus tips and set aside. Cut remaining asparagus into larger pieces. Place asparagus pieces and cooking liquid in a blender or food processor; cover and process until smooth. In a saucepan, combine asparagus mixture and remaining water; heat through. Reduce heat; stir in cheese just until melted. Garnish with bacon bits and reserved asparagus tips.
2 cups water, divided
1 teaspoon chicken bouillon granules
1/4 teaspoon seasoned salt
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon white pepper
3/4 pound fresh asparagus spears, trimmed
4 slices process American cheese, diced
1 bacon strip, cooked and crumbled
Directions
In a small skillet, combine 1 cup water, bouillon, seasoned salt, lemon-pepper and white pepper. Add asparagus. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is tender. Remove asparagus; cool slightly.
Cut off several asparagus tips and set aside. Cut remaining asparagus into larger pieces. Place asparagus pieces and cooking liquid in a blender or food processor; cover and process until smooth. In a saucepan, combine asparagus mixture and remaining water; heat through. Reduce heat; stir in cheese just until melted. Garnish with bacon bits and reserved asparagus tips.
Best Tapenade Ever recipe.
Ingredients
2 cups pimiento-stuffed green olives
1/2 cup pitted black olives
1 (6 ounce) jar marinated artichoke hearts, undrained
2 hot banana peppers, seeded and cut into pieces
1 red bell pepper, seeded and coarsely chopped
2 cloves garlic, minced
2 tablespoons capers, drained and chopped
1/2 teaspoon dried basil
1 tablespoon lemon juice
1/4 cup olive oil
Directions
In a food processor or blender, chop green olives, black olives, and artichoke hearts in batches until just spreadable; pour into a mixing bowl. Puree banana peppers and red bell pepper until just spreadable; mix into olive mixture.
Stir in garlic, capers, basil, lemon juice, and olive oil until well blended. Tapenade will keep in refrigerator for up to 1 week.
2 cups pimiento-stuffed green olives
1/2 cup pitted black olives
1 (6 ounce) jar marinated artichoke hearts, undrained
2 hot banana peppers, seeded and cut into pieces
1 red bell pepper, seeded and coarsely chopped
2 cloves garlic, minced
2 tablespoons capers, drained and chopped
1/2 teaspoon dried basil
1 tablespoon lemon juice
1/4 cup olive oil
Directions
In a food processor or blender, chop green olives, black olives, and artichoke hearts in batches until just spreadable; pour into a mixing bowl. Puree banana peppers and red bell pepper until just spreadable; mix into olive mixture.
Stir in garlic, capers, basil, lemon juice, and olive oil until well blended. Tapenade will keep in refrigerator for up to 1 week.
Beer Cheese Soup VII recipe.
Ingredients
3/8 cup butter
1 1/2 cups chopped onion
3 (12 fluid ounce) cans or bottles beer
1 1/2 cups diced carrots
3 stalks celery, diced
1 tablespoon ground cumin
2 1/2 teaspoons salt
3/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon ground black pepper
3 cups sour cream
12 ounces processed cheese, cubed
Directions
In a large pot over medium heat, melt butter. Cook onion in butter until tender. Stir in beer, carrots and celery. Bring to a boil, then reduce heat, cover and simmer 10 minutes.
Stir in cumin, salt, nutmeg, cloves and pepper. Bring to a boil again, then reduce heat, cover and simmer 30 minutes.
Remove from heat and stir in sour cream and cheese. Serve at once.
3/8 cup butter
1 1/2 cups chopped onion
3 (12 fluid ounce) cans or bottles beer
1 1/2 cups diced carrots
3 stalks celery, diced
1 tablespoon ground cumin
2 1/2 teaspoons salt
3/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon ground black pepper
3 cups sour cream
12 ounces processed cheese, cubed
Directions
In a large pot over medium heat, melt butter. Cook onion in butter until tender. Stir in beer, carrots and celery. Bring to a boil, then reduce heat, cover and simmer 10 minutes.
Stir in cumin, salt, nutmeg, cloves and pepper. Bring to a boil again, then reduce heat, cover and simmer 30 minutes.
Remove from heat and stir in sour cream and cheese. Serve at once.
Almond Gelatin recipe.
Ingredients
1 (.25 ounce) package unflavored gelatin
3/4 boiling water
1/4 cup white sugar
1 cup whole milk
1 teaspoon almond extract
1/2 (15.25 ounce) can fruit cocktail, including syrup
Directions
Combine gelatin with boiling water, stirring until dissolved. Stir in sugar, milk, and almond extract. Pour into a 9 inch square pan and refrigerate overnight. Cut into cubes and serve with fruit cocktail.
1 (.25 ounce) package unflavored gelatin
3/4 boiling water
1/4 cup white sugar
1 cup whole milk
1 teaspoon almond extract
1/2 (15.25 ounce) can fruit cocktail, including syrup
Directions
Combine gelatin with boiling water, stirring until dissolved. Stir in sugar, milk, and almond extract. Pour into a 9 inch square pan and refrigerate overnight. Cut into cubes and serve with fruit cocktail.
Artichoke Crab Dip recipe.
Ingredients
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can artichoke hearts in water, drained
1/2 teaspoon Old Bay ™ Seasoning
1/2 pound fresh crabmeat, picked over for cartilage and shell fragments
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place cream cheese in a medium baking dish with 3/4 of the artichoke hearts and Old Bay Seasoning TM. Blend until smooth. Gently fold in crabmeat, taking care not to break up lumps.
Bake in the preheated oven 30 minutes, or until surface is golden brown. Remove from heat and garnish with remaining artichoke hearts.
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can artichoke hearts in water, drained
1/2 teaspoon Old Bay ™ Seasoning
1/2 pound fresh crabmeat, picked over for cartilage and shell fragments
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place cream cheese in a medium baking dish with 3/4 of the artichoke hearts and Old Bay Seasoning TM. Blend until smooth. Gently fold in crabmeat, taking care not to break up lumps.
Bake in the preheated oven 30 minutes, or until surface is golden brown. Remove from heat and garnish with remaining artichoke hearts.
Baked Tomatoes and Mozzarella recipe.
Ingredients
6 roma (plum) tomatoes, thinly sliced
1 tablespoon olive oil
sea salt and freshly ground black pepper to taste
1 (8 ounce) ball of fresh mozzarella cheese, cubed
2 tablespoons chopped fresh basil
1 clove roasted garlic, mashed into a paste
1/4 cup balsamic vinegar
2 tablespoons olive oil
Directions
Preheat oven to 250 degrees F (120 degrees C). Grease a baking sheet.
Arrange tomato slices on prepared baking sheet in a single layer. Drizzle tomatoes with 1 tablespoon of olive oil; sprinkle lightly with sea salt and freshly ground pepper.
Bake the tomatoes in the preheated oven until they become leathery, a bit brown, and crunchy around the edges, approximately 2 hours. Remove from oven and let cool completely.
Combine the cooled roasted tomatoes, mozzarella cheese, basil, and roasted garlic in a large bowl. Season with salt and pepper to taste. Stir in the vinegar and the remaining 2 tablespoons of olive oil; mix well.
6 roma (plum) tomatoes, thinly sliced
1 tablespoon olive oil
sea salt and freshly ground black pepper to taste
1 (8 ounce) ball of fresh mozzarella cheese, cubed
2 tablespoons chopped fresh basil
1 clove roasted garlic, mashed into a paste
1/4 cup balsamic vinegar
2 tablespoons olive oil
Directions
Preheat oven to 250 degrees F (120 degrees C). Grease a baking sheet.
Arrange tomato slices on prepared baking sheet in a single layer. Drizzle tomatoes with 1 tablespoon of olive oil; sprinkle lightly with sea salt and freshly ground pepper.
Bake the tomatoes in the preheated oven until they become leathery, a bit brown, and crunchy around the edges, approximately 2 hours. Remove from oven and let cool completely.
Combine the cooled roasted tomatoes, mozzarella cheese, basil, and roasted garlic in a large bowl. Season with salt and pepper to taste. Stir in the vinegar and the remaining 2 tablespoons of olive oil; mix well.
Beef and Cheddar Quiche recipe.
Ingredients
3/4 pound ground beef
1 (9 inch) unbaked pastry shell
3 eggs, beaten
1/2 cup mayonnaise
1/2 cup milk
1/2 cup chopped onion
4 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded Cheddar cheese, divided
Directions
In a skillet, cook the beef until browned. Meanwhile, line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake for 5 minutes more. Set aside. Drain beef; place in a large bowl. Add the eggs, mayonnaise, milk, onion, cornstarch, salt, pepper and 1 cup cheese. Pour into crust. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. If necessary, cover the edges of crust with foil to prevent overbrowning. Sprinkle with remaining cheese. Let stand 5-10 minutes before cutting.
3/4 pound ground beef
1 (9 inch) unbaked pastry shell
3 eggs, beaten
1/2 cup mayonnaise
1/2 cup milk
1/2 cup chopped onion
4 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded Cheddar cheese, divided
Directions
In a skillet, cook the beef until browned. Meanwhile, line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake for 5 minutes more. Set aside. Drain beef; place in a large bowl. Add the eggs, mayonnaise, milk, onion, cornstarch, salt, pepper and 1 cup cheese. Pour into crust. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. If necessary, cover the edges of crust with foil to prevent overbrowning. Sprinkle with remaining cheese. Let stand 5-10 minutes before cutting.
Bill's Smoked BBQ Baby Back Ribs recipe.
Ingredients
5 pounds baby back pork ribs
1/2 gallon apple juice
1 head garlic, separated into cloves
1 tablespoon granulated garlic
2 cups barbeque sauce
Directions
Prepare charcoal in a smoker, and bring the temperature to 225 degrees F (110 degrees C).
Cut the ribs into smaller portions of 3 or 4 ribs, and place them in a large pot. Pour in enough apple juice to cover. Place a lid on the pot and bring to a boil. Remove from the heat, and let stand for 15 minutes.
Lightly oil the grate in your smoker. Place ribs on the grate, and throw a few cloves of garlic onto the hot coals. Close the smoker. Maintain the temperature at 225 degrees F (110 degrees C) by adding more charcoal as needed. Smoke the ribs for 7 hours, adding more garlic cloves to the coals occasionally.
Make a sauce by mixing together the barbeque sauce with 2 cups of the apple juice from the pot. Season with granulated garlic. Baste ribs with this sauce while continuing to cook for another 30 minutes.
5 pounds baby back pork ribs
1/2 gallon apple juice
1 head garlic, separated into cloves
1 tablespoon granulated garlic
2 cups barbeque sauce
Directions
Prepare charcoal in a smoker, and bring the temperature to 225 degrees F (110 degrees C).
Cut the ribs into smaller portions of 3 or 4 ribs, and place them in a large pot. Pour in enough apple juice to cover. Place a lid on the pot and bring to a boil. Remove from the heat, and let stand for 15 minutes.
Lightly oil the grate in your smoker. Place ribs on the grate, and throw a few cloves of garlic onto the hot coals. Close the smoker. Maintain the temperature at 225 degrees F (110 degrees C) by adding more charcoal as needed. Smoke the ribs for 7 hours, adding more garlic cloves to the coals occasionally.
Make a sauce by mixing together the barbeque sauce with 2 cups of the apple juice from the pot. Season with granulated garlic. Baste ribs with this sauce while continuing to cook for another 30 minutes.
Artichokes and Green Beans recipe.
Ingredients
1 1/4 pounds fresh green beans, trimmed
1/2 cup soft bread crumbs
2 tablespoons olive oil, divided
2/3 cup finely chopped onion
1 garlic clove, minced
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and quartered
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese
Directions
Place beans in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 6-8 minutes or until crisp-tender. Remove from the heat and set aside.
In a nonstick skillet, toast bread crumbs over medium heat in 1 tablespoon oil; set aside. In the same skillet, saute onion and garlic in remaining oil until tender. Add the artichokes, salt, pepper and reserved beans. Cook and stir over low heat until heated through. Before serving, sprinkle with cheese and toasted bread crumbs.
1 1/4 pounds fresh green beans, trimmed
1/2 cup soft bread crumbs
2 tablespoons olive oil, divided
2/3 cup finely chopped onion
1 garlic clove, minced
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and quartered
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese
Directions
Place beans in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 6-8 minutes or until crisp-tender. Remove from the heat and set aside.
In a nonstick skillet, toast bread crumbs over medium heat in 1 tablespoon oil; set aside. In the same skillet, saute onion and garlic in remaining oil until tender. Add the artichokes, salt, pepper and reserved beans. Cook and stir over low heat until heated through. Before serving, sprinkle with cheese and toasted bread crumbs.
Beef and Barley Soup III recipe.
Ingredients
1 tablespoon vegetable oil
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
3/4 cup barley
3 sprigs fresh thyme, chopped
1/2 cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce (optional)
1 1/2 cups chopped cabbage
salt and pepper to taste
Directions
In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
1 tablespoon vegetable oil
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
3/4 cup barley
3 sprigs fresh thyme, chopped
1/2 cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce (optional)
1 1/2 cups chopped cabbage
salt and pepper to taste
Directions
In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
Baked Pineapple II recipe.
Ingredients
3 eggs, beaten
1/2 cup butter
1 cup white sugar
1 (20 ounce) can crushed pineapple with juice
1/2 cup milk
4 cups soft bread cubes
1/4 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, cream together butter and sugar.
Add eggs, milk, pineapple and juice, bread cubes, and vanilla. Mix together.
Bake in a 2 quart casserole dish for 45 minutes.
3 eggs, beaten
1/2 cup butter
1 cup white sugar
1 (20 ounce) can crushed pineapple with juice
1/2 cup milk
4 cups soft bread cubes
1/4 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, cream together butter and sugar.
Add eggs, milk, pineapple and juice, bread cubes, and vanilla. Mix together.
Bake in a 2 quart casserole dish for 45 minutes.
Bean Casserole recipe.
Ingredients
2 tablespoons olive oil
1 large onion, sliced
1 medium carrot, sliced
2 cloves garlic, finely chopped
1 teaspoon white sugar
1 red bell pepper, seeded and chopped
6 fresh mushrooms, sliced
1 tablespoon all-purpose flour
1/2 cup water
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 (14.5 ounce) can red kidney beans, drained
1/2 teaspoon salt
ground black pepper to taste
1/2 (1 pound) loaf French bread, cut into 1/2 inch thick slices
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic and carrot; cook and stir until onion is tender and transparent. Stir in the sugar, red pepper and mushrooms and continue to cook until onion is browned.
Sprinkle the flour over the vegetables and stir to blend. Cook for 1 minute then mix in the water and tomato paste. Season with basil and thyme. Mix in the beans and season with salt and pepper. Transfer to a greased casserole dish.
Pour the remaining oil into a shallow dish. Dip one side of each slice of bread in the oil, then arrange on top of the casserole with the oiled side up. Sprinkle Parmesan cheese over the top.
Bake for 10 to 15 minutes in the preheated oven, until the bread and cheese are toasted.
2 tablespoons olive oil
1 large onion, sliced
1 medium carrot, sliced
2 cloves garlic, finely chopped
1 teaspoon white sugar
1 red bell pepper, seeded and chopped
6 fresh mushrooms, sliced
1 tablespoon all-purpose flour
1/2 cup water
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 (14.5 ounce) can red kidney beans, drained
1/2 teaspoon salt
ground black pepper to taste
1/2 (1 pound) loaf French bread, cut into 1/2 inch thick slices
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic and carrot; cook and stir until onion is tender and transparent. Stir in the sugar, red pepper and mushrooms and continue to cook until onion is browned.
Sprinkle the flour over the vegetables and stir to blend. Cook for 1 minute then mix in the water and tomato paste. Season with basil and thyme. Mix in the beans and season with salt and pepper. Transfer to a greased casserole dish.
Pour the remaining oil into a shallow dish. Dip one side of each slice of bread in the oil, then arrange on top of the casserole with the oiled side up. Sprinkle Parmesan cheese over the top.
Bake for 10 to 15 minutes in the preheated oven, until the bread and cheese are toasted.
Apple Butter Ham Glaze recipe.
Ingredients
1 cup apple butter
1/2 cup orange juice
1 tablespoon dried onion flakes
1 tablespoon Worcestershire sauce
Directions
Whisk together the apple butter, orange juice, dried onion flakes, and Worcestershire sauce in a small saucepan. Simmer until slightly thickened.
1 cup apple butter
1/2 cup orange juice
1 tablespoon dried onion flakes
1 tablespoon Worcestershire sauce
Directions
Whisk together the apple butter, orange juice, dried onion flakes, and Worcestershire sauce in a small saucepan. Simmer until slightly thickened.
BBQ Glazed Homemade Meatballs recipe.
Ingredients
1 1/2 pounds ground beef
1 egg, lightly beaten
1 cup quick cooking oats
6 1/2 ounces evaporated milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon chili powder
1/2 cup chopped onion
1 cup ketchup
1/4 teaspoon minced garlic
1 cup brown sugar
1/4 cup chopped onion
1 tablespoon liquid smoke flavoring
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a bowl, mix beef, egg, oats, evaporated milk, salt, pepper, garlic powder, chili powder, and 1/2 cup onion. Form into 1 1/2 inch balls and arrange in a single layer in the baking dish.
In a separate bowl, mix ketchup, garlic, sugar, 1/4 cup onion, and liquid smoke. Pour evenly over the meatballs.
Bake uncovered 1 hour in the preheated oven, until the minimum internal temperature of a meatball reaches 160 degrees F (72 degrees C).
1 1/2 pounds ground beef
1 egg, lightly beaten
1 cup quick cooking oats
6 1/2 ounces evaporated milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon chili powder
1/2 cup chopped onion
1 cup ketchup
1/4 teaspoon minced garlic
1 cup brown sugar
1/4 cup chopped onion
1 tablespoon liquid smoke flavoring
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a bowl, mix beef, egg, oats, evaporated milk, salt, pepper, garlic powder, chili powder, and 1/2 cup onion. Form into 1 1/2 inch balls and arrange in a single layer in the baking dish.
In a separate bowl, mix ketchup, garlic, sugar, 1/4 cup onion, and liquid smoke. Pour evenly over the meatballs.
Bake uncovered 1 hour in the preheated oven, until the minimum internal temperature of a meatball reaches 160 degrees F (72 degrees C).
Brazilian Carrot Cake recipe.
Ingredients
3 large carrots, peeled and thinly sliced
1 cup cooking oil
2 cups white sugar
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons butter or margarine
1 cup white sugar
1 cup instant hot chocolate mix
3/4 cup milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 baking dish.
Place the carrots, eggs, and oil in a blender or bowl of a food processor. Process until carrots are finely chopped. Pour the carrot mixture into a mixing bowl. Stir in 2 cups sugar until well blended. Stir in the flour and baking powder; mix until well blended. Pour the batter into the prepared baking dish.
Bake in preheated oven until top springs back when lightly touched, about 40 minutes.
Meanwhile, make the icing by placing the butter, 1 cup sugar, instant hot chocolate drink mix, and milk in a pan. While stirring, heat to almost boiling over medium-high heat until mixture thickens. When the cake is done, remove from the oven and immediately spread the icing evenly over the top.
3 large carrots, peeled and thinly sliced
1 cup cooking oil
2 cups white sugar
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons butter or margarine
1 cup white sugar
1 cup instant hot chocolate mix
3/4 cup milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 baking dish.
Place the carrots, eggs, and oil in a blender or bowl of a food processor. Process until carrots are finely chopped. Pour the carrot mixture into a mixing bowl. Stir in 2 cups sugar until well blended. Stir in the flour and baking powder; mix until well blended. Pour the batter into the prepared baking dish.
Bake in preheated oven until top springs back when lightly touched, about 40 minutes.
Meanwhile, make the icing by placing the butter, 1 cup sugar, instant hot chocolate drink mix, and milk in a pan. While stirring, heat to almost boiling over medium-high heat until mixture thickens. When the cake is done, remove from the oven and immediately spread the icing evenly over the top.
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