Ingredients
1/2 cup reduced-calorie margarine, melted
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups white sugar
1/2 cup skim milk
4 (15 ounce) cans sliced peaches packed in juice, drained and juice reserved
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Pour the melted margarine into the bottom of a 9x13 inch baking dish; set aside. In a medium bowl, combine the flour, baking powder and white sugar. Stir in 1 cup of the reserved liquid from the peaches and the milk until smooth. Pour the batter evenly into the bottom of the dish over the margarine. Do not stir. Spoon peaches over the batter.
Bake for 35 to 40 minutes in the preheated oven, or until the top is golden.
7.10.2011
Bacon Wrapped Water Chestnuts IV recipe.
Ingredients
1 pound bacon
2 (8 ounce) cans water chestnuts, drained
1 cup mayonnaise
1/2 cup white sugar
3 tablespoons dill pickle relish
1/2 cup ketchup
Directions
Preheat oven to 425 degrees F (220 degrees C).
Wrap single pieces of bacon around individual water chestnuts, securing with a toothpick.
Place the wrapped water chestnuts on a large baking sheet. Bake in the preheated oven 20 minutes, or until the bacon is crisp. Remove from heat and drain.
In a medium bowl, mix the mayonnaise, white sugar, dill pickle relish and ketchup. Pour the mixture over the wrapped water chestnuts.
Bake in the preheated oven 10 minutes, or until the sauce is hot and bubbly.
1 pound bacon
2 (8 ounce) cans water chestnuts, drained
1 cup mayonnaise
1/2 cup white sugar
3 tablespoons dill pickle relish
1/2 cup ketchup
Directions
Preheat oven to 425 degrees F (220 degrees C).
Wrap single pieces of bacon around individual water chestnuts, securing with a toothpick.
Place the wrapped water chestnuts on a large baking sheet. Bake in the preheated oven 20 minutes, or until the bacon is crisp. Remove from heat and drain.
In a medium bowl, mix the mayonnaise, white sugar, dill pickle relish and ketchup. Pour the mixture over the wrapped water chestnuts.
Bake in the preheated oven 10 minutes, or until the sauce is hot and bubbly.
Basil Pesto Bread recipe.
Ingredients
3 cups fresh basil leaves
1/2 cup olive oil
2 cloves garlic, peeled
1/4 cup toasted pine nuts
1/4 cup grated Parmesan cheese
1 (1 pound) loaf Italian bread
3 roma (plum) tomatoes, thinly sliced
1 (8 ounce) package mozzarella cheese, sliced
Directions
In a blender or food processor, puree the basil leaves, olive oil and garlic. Mix in the pine nuts and Parmesan cheese. Continue processing until desired consistency is reached.
Preheat the broiler.
Slice Italian bread to desired thickness. Spread a layer of pesto on each slice. Top with roma (plum) tomatoes and mozzarella cheese.
Place topped bread slices in a single layer on a large baking sheet. Broil 5 minutes, or until cheese is bubbly and lightly browned.
3 cups fresh basil leaves
1/2 cup olive oil
2 cloves garlic, peeled
1/4 cup toasted pine nuts
1/4 cup grated Parmesan cheese
1 (1 pound) loaf Italian bread
3 roma (plum) tomatoes, thinly sliced
1 (8 ounce) package mozzarella cheese, sliced
Directions
In a blender or food processor, puree the basil leaves, olive oil and garlic. Mix in the pine nuts and Parmesan cheese. Continue processing until desired consistency is reached.
Preheat the broiler.
Slice Italian bread to desired thickness. Spread a layer of pesto on each slice. Top with roma (plum) tomatoes and mozzarella cheese.
Place topped bread slices in a single layer on a large baking sheet. Broil 5 minutes, or until cheese is bubbly and lightly browned.
Brie Pecan Rollups with Raspberry Sauce recipe.
Ingredients
6 skinless, boneless chicken breast halves
1 pound Brie cheese
1 cup chopped green onion
2 cloves garlic, crushed
2 cups finely chopped toasted pecans
1 egg, beaten
1/4 cup water
2 cups fresh raspberries
1/4 cup white sugar
1/4 cup water
salt and pepper to taste
1/2 cup olive oil
Directions
Pound the chicken to flatten. Soften Brie in microwave; in a medium bowl combine the Brie, green onion and garlic and mix together. Spread about 1/4 cup of this mixture onto each chicken breast half. Roll up and secure with toothpicks.
Combine egg beat and water in a small bowl and whisk together to make egg wash. Place toasted pecans in a shallow dish or bowl. Dip each chicken roll in egg wash, then roll through the pecans, coating on all sides.
Heat oil in a large skillet over medium high heat and cook chicken rolls for 15 minutes, turning to brown on each side. When browned, cook for an additional 15 minutes, until cooked through and chicken juices run clear.
To Make Raspberry Sauce: Meanwhile, place raspberries, sugar and water in a blender. Blend for 3 to 4 minutes, then pour through a sieve to remove seeds.
Remove cooked chicken rolls from skillet to paper towels to drain. When drained, transfer to a serving plate and drizzle with raspberry sauce. Drizzle some sauce onto the plate in a circle, and serve.
6 skinless, boneless chicken breast halves
1 pound Brie cheese
1 cup chopped green onion
2 cloves garlic, crushed
2 cups finely chopped toasted pecans
1 egg, beaten
1/4 cup water
2 cups fresh raspberries
1/4 cup white sugar
1/4 cup water
salt and pepper to taste
1/2 cup olive oil
Directions
Pound the chicken to flatten. Soften Brie in microwave; in a medium bowl combine the Brie, green onion and garlic and mix together. Spread about 1/4 cup of this mixture onto each chicken breast half. Roll up and secure with toothpicks.
Combine egg beat and water in a small bowl and whisk together to make egg wash. Place toasted pecans in a shallow dish or bowl. Dip each chicken roll in egg wash, then roll through the pecans, coating on all sides.
Heat oil in a large skillet over medium high heat and cook chicken rolls for 15 minutes, turning to brown on each side. When browned, cook for an additional 15 minutes, until cooked through and chicken juices run clear.
To Make Raspberry Sauce: Meanwhile, place raspberries, sugar and water in a blender. Blend for 3 to 4 minutes, then pour through a sieve to remove seeds.
Remove cooked chicken rolls from skillet to paper towels to drain. When drained, transfer to a serving plate and drizzle with raspberry sauce. Drizzle some sauce onto the plate in a circle, and serve.
Broccoli Corn Muffins recipe.
Ingredients
1 (8.5 ounce) package corn bread/muffin mix
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
4 eggs, beaten
1 cup shredded Cheddar cheese
1 small onion, chopped
1/4 cup butter or margarine, melted
Directions
In a bowl, stir all ingredients just until combined. Fill greased muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm.
1 (8.5 ounce) package corn bread/muffin mix
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
4 eggs, beaten
1 cup shredded Cheddar cheese
1 small onion, chopped
1/4 cup butter or margarine, melted
Directions
In a bowl, stir all ingredients just until combined. Fill greased muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm.
Bill and Annette's One Pot Kraut Special recipe.
Ingredients
2 Granny Smith apples - peeled, cored and diced
1 large onion, diced
1 (3 pound) boneless pork loin
1/4 cup brown sugar
1 (32 ounce) jar sauerkraut, drained
1 (20 ounce) bottle peach-flavored iced tea
Directions
Place apples and onion into a slow cooker. Set the pork loin on top, then add the sugar, sauerkraut, and iced tea. Cover and cook on High 6 to 8 hours until the pork is tender.
2 Granny Smith apples - peeled, cored and diced
1 large onion, diced
1 (3 pound) boneless pork loin
1/4 cup brown sugar
1 (32 ounce) jar sauerkraut, drained
1 (20 ounce) bottle peach-flavored iced tea
Directions
Place apples and onion into a slow cooker. Set the pork loin on top, then add the sugar, sauerkraut, and iced tea. Cover and cook on High 6 to 8 hours until the pork is tender.
Bee Lian's Rich Orange Cake recipe.
Ingredients
1/2 cup butter
3/4 cup white sugar
2 tablespoons grated orange zest
2 egg yolks
1 cup self-rising flour
1/2 cup fresh orange juice
2 egg whites
1 pinch salt
Directions
Preheat oven to 350 degrees F (175 degrees C).Grease one 8 inch round cake pan. Sift flour and set aside.
Cream butter, sugar and grated orange zest until light and fluffy. Beat in the egg yolks one at a time. Fold in sifted flour, alternating with orange juice.
In another bowl, whisk egg whites until stiff and add a pinch of salt. Fold whisked egg whites into the mixture. Spoon batter into prepared pan.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into cake comes out clean.
1/2 cup butter
3/4 cup white sugar
2 tablespoons grated orange zest
2 egg yolks
1 cup self-rising flour
1/2 cup fresh orange juice
2 egg whites
1 pinch salt
Directions
Preheat oven to 350 degrees F (175 degrees C).Grease one 8 inch round cake pan. Sift flour and set aside.
Cream butter, sugar and grated orange zest until light and fluffy. Beat in the egg yolks one at a time. Fold in sifted flour, alternating with orange juice.
In another bowl, whisk egg whites until stiff and add a pinch of salt. Fold whisked egg whites into the mixture. Spoon batter into prepared pan.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into cake comes out clean.
Belle's Baked Beans recipe.
Ingredients
1/2 pound fresh, ground pork sausage
1 small onion, chopped
2 (16 ounce) cans baked beans with pork
1/2 teaspoon mustard powder
1/2 cup brown sugar
1/4 cup white sugar
2 tablespoons ketchup
2 tablespoons barbeque sauce
2 tablespoons Worcestershire sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cook sausage and onions in a skillet until sausage is browned. Drain excess fat.
Add to browned sausage: baked beans with pork, mustard powder, brown sugar, white sugar, ketchup, barbeque sauce and Worcestershire sauce; mix well. Pour into a casserole dish and bake 40 to 50 minutes.
1/2 pound fresh, ground pork sausage
1 small onion, chopped
2 (16 ounce) cans baked beans with pork
1/2 teaspoon mustard powder
1/2 cup brown sugar
1/4 cup white sugar
2 tablespoons ketchup
2 tablespoons barbeque sauce
2 tablespoons Worcestershire sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cook sausage and onions in a skillet until sausage is browned. Drain excess fat.
Add to browned sausage: baked beans with pork, mustard powder, brown sugar, white sugar, ketchup, barbeque sauce and Worcestershire sauce; mix well. Pour into a casserole dish and bake 40 to 50 minutes.
Au Gratin Taters N Chops recipe.
Ingredients
1 (4.9 ounce) package au gratin potatoes
6 (3/4 inch thick) boneless pork loin chops
1 tablespoon vegetable oil
1/2 cup shredded Cheddar cheese
4 bacon strips, cooked and crumbled
Directions
Combine potatoes and sauce mix according to package directions. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish; set aside. In a large skillet, brown pork chops in oil; arrange over potatoes.
Bake, uncovered, at 375 degrees F for 20-25 minutes or until meat juices run clear and potatoes are tender. Sprinkle cheese and bacon over chops. Bake 2-3 minutes longer or until cheese is melted.
1 (4.9 ounce) package au gratin potatoes
6 (3/4 inch thick) boneless pork loin chops
1 tablespoon vegetable oil
1/2 cup shredded Cheddar cheese
4 bacon strips, cooked and crumbled
Directions
Combine potatoes and sauce mix according to package directions. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish; set aside. In a large skillet, brown pork chops in oil; arrange over potatoes.
Bake, uncovered, at 375 degrees F for 20-25 minutes or until meat juices run clear and potatoes are tender. Sprinkle cheese and bacon over chops. Bake 2-3 minutes longer or until cheese is melted.
Black Bean Salsa recipe.
Ingredients
3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish
Directions
In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.
3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish
Directions
In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.
Blondie Caramel Heaven recipe.
Ingredients
10 ounces individually wrapped caramels, unwrapped
1/2 cup evaporated milk
1 (18.25 ounce) package yellow cake mix
1/2 cup evaporated milk
3/4 cup butter, melted
Chocolate layer
3/4 cup milk chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). In a small saucepan combine caramels and 1/2 cup of evaporated milk. Cook over low heat, stirring frequently until smooth; set aside. Grease an 8x10 inch baking pan.
In a large bowl, stir together the dry cake mix, melted butter and remaining 1/2 cup of evaporated milk. Press half of the mixture into the bottom of the prepared pan, reserving the rest.
Bake for 6 minutes in the preheated oven. Remove the pan from the oven and let cool slightly. Sprinkle chocolate chips evenly over the surface. Pour the caramel mixture over the chocolate chips, then top with the remaining cake mixture. The top should be swirled with caramel and cake mixture.
Return pan to the oven for an additional 18 to 20 minutes, until firm. Cool on a wire rack, then refrigerate for 1 hour before cutting into bars.
10 ounces individually wrapped caramels, unwrapped
1/2 cup evaporated milk
1 (18.25 ounce) package yellow cake mix
1/2 cup evaporated milk
3/4 cup butter, melted
Chocolate layer
3/4 cup milk chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). In a small saucepan combine caramels and 1/2 cup of evaporated milk. Cook over low heat, stirring frequently until smooth; set aside. Grease an 8x10 inch baking pan.
In a large bowl, stir together the dry cake mix, melted butter and remaining 1/2 cup of evaporated milk. Press half of the mixture into the bottom of the prepared pan, reserving the rest.
Bake for 6 minutes in the preheated oven. Remove the pan from the oven and let cool slightly. Sprinkle chocolate chips evenly over the surface. Pour the caramel mixture over the chocolate chips, then top with the remaining cake mixture. The top should be swirled with caramel and cake mixture.
Return pan to the oven for an additional 18 to 20 minutes, until firm. Cool on a wire rack, then refrigerate for 1 hour before cutting into bars.
Blueberry-Lemon Crumb Bars recipe.
Ingredients
2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons lemon zest
1 pinch salt
1/2 cup butter, chilled and diced
1 teaspoon vanilla extract
2 cups fresh blueberries
1/4 cup white sugar
1/8 teaspoon ground nutmeg
CRUMB TOPPING:
5 tablespoons butter, softened
1/2 cup packed brown sugar
3/4 cup all-purpose flour
1/4 cup confectioners' sugar for dusting
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.
2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons lemon zest
1 pinch salt
1/2 cup butter, chilled and diced
1 teaspoon vanilla extract
2 cups fresh blueberries
1/4 cup white sugar
1/8 teaspoon ground nutmeg
CRUMB TOPPING:
5 tablespoons butter, softened
1/2 cup packed brown sugar
3/4 cup all-purpose flour
1/4 cup confectioners' sugar for dusting
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.
Blueberry Smoothie recipe.
Ingredients
1 cup blueberries (frozen or fresh)
1 (8 ounce) container plain yogurt
3/4 cup 2% reduced-fat milk
2 tablespoons white sugar
1/2 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
Directions
Blend the blueberries, yogurt, milk, sugar, vanilla, and nutmeg in a blender until frothy, scraping down the sides of the blender with a spatula occasionally. Serve immediately.
1 cup blueberries (frozen or fresh)
1 (8 ounce) container plain yogurt
3/4 cup 2% reduced-fat milk
2 tablespoons white sugar
1/2 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
Directions
Blend the blueberries, yogurt, milk, sugar, vanilla, and nutmeg in a blender until frothy, scraping down the sides of the blender with a spatula occasionally. Serve immediately.
Buckwheat Blinis recipe.
Ingredients
2 cups warm milk (110 degrees F/45 degrees C)
1 (.25 ounce) envelope active dry yeast
1 teaspoon sugar
1 cup buckwheat flour
4 eggs, beaten
1/4 cup sour cream
1/2 cup heavy cream
1/2 teaspoon salt
1 1/3 cups all-purpose flour
Directions
Pour warm milk into a large bowl, then sprinkle yeast onto the milk, and allow to soften for 5 minutes. Stir in sugar and buckwheat flour; cover, and let rise for 1 hour.
Stir in the eggs, sour cream, heavy cream, salt, and flour until a batter forms. Cover again, and let rise for 2 hours.
Heat a large skillet over medium heat. Spray with cooking spray, then pour in small amounts of batter to form 1 1/2-inch blinis. Cook until the blinis begin to set and dry, and the bubbles begin to burst, about 2 minutes. Flip over, and continue cooking until browned on the other side, about 1 minute.
2 cups warm milk (110 degrees F/45 degrees C)
1 (.25 ounce) envelope active dry yeast
1 teaspoon sugar
1 cup buckwheat flour
4 eggs, beaten
1/4 cup sour cream
1/2 cup heavy cream
1/2 teaspoon salt
1 1/3 cups all-purpose flour
Directions
Pour warm milk into a large bowl, then sprinkle yeast onto the milk, and allow to soften for 5 minutes. Stir in sugar and buckwheat flour; cover, and let rise for 1 hour.
Stir in the eggs, sour cream, heavy cream, salt, and flour until a batter forms. Cover again, and let rise for 2 hours.
Heat a large skillet over medium heat. Spray with cooking spray, then pour in small amounts of batter to form 1 1/2-inch blinis. Cook until the blinis begin to set and dry, and the bubbles begin to burst, about 2 minutes. Flip over, and continue cooking until browned on the other side, about 1 minute.
Broccoli-Rice Side Dish recipe.
Ingredients
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (8 ounce) jar process cheese spread
1 cup uncooked instant rice
1/2 cup milk
1 dash pepper
1 (10 ounce) package frozen chopped broccoli
1/2 cup chopped onion
1/2 cup chopped celery
1 (2.8 ounce) can French-fried onions
Directions
In a microwave-safe 2-qt. casserole, combine the soup, cheese spread, rice, milk and pepper. Microwave, uncovered, on high for 2-3 minutes or until cheese is melted.
Stir in broccoli, onion and celery. Microwave, uncovered, on high for 12-14 minutes, rotating a half-turn once.
Sprinkle onions over the top; microwave on high for 1 minute.
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (8 ounce) jar process cheese spread
1 cup uncooked instant rice
1/2 cup milk
1 dash pepper
1 (10 ounce) package frozen chopped broccoli
1/2 cup chopped onion
1/2 cup chopped celery
1 (2.8 ounce) can French-fried onions
Directions
In a microwave-safe 2-qt. casserole, combine the soup, cheese spread, rice, milk and pepper. Microwave, uncovered, on high for 2-3 minutes or until cheese is melted.
Stir in broccoli, onion and celery. Microwave, uncovered, on high for 12-14 minutes, rotating a half-turn once.
Sprinkle onions over the top; microwave on high for 1 minute.
Bran-Gingerum Muffins recipe.
Ingredients
2 tablespoons vegetable oil
2/3 cup applesauce
1 cup 1% low-fat milk
2/3 cup low-fat plain yogurt
1 extra large egg
2 1/2 tablespoons strawberry jam
1 tablespoon vanilla extract
2 3/4 cups bran flakes cereal
1 cup whole wheat flour
1 1/4 cups wheat bran
1 1/4 cups buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 tablespoons brown sugar
2 teaspoons ground ginger
1/4 teaspoon pumpkin pie spice
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly coat muffin cups with cooking spray or line with paper muffin liners.
In a medium bowl, beat together oil, applesauce, milk, yogurt, egg, strawberry jam, and vanilla extract.
In a food processor, grind bran flake cereal to a fine powder; this should make about 1 1/4 cups flour. Transfer to a large bowl, and stir together with whole wheat flour, wheat bran, buckwheat flour, baking powder, baking soda, brown sugar, ground ginger, pumpkin pie spice, allspice, and ground nutmeg. Pour in applesauce mixture, and mix thoroughly. Spoon mixture into prepared muffin cups, filling until level with the top of the muffin cups.
Bake in preheated oven 26 to 30 minutes, or until muffins test done with a toothpick. Remove muffins from pan, and cool on wire racks.
2 tablespoons vegetable oil
2/3 cup applesauce
1 cup 1% low-fat milk
2/3 cup low-fat plain yogurt
1 extra large egg
2 1/2 tablespoons strawberry jam
1 tablespoon vanilla extract
2 3/4 cups bran flakes cereal
1 cup whole wheat flour
1 1/4 cups wheat bran
1 1/4 cups buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 tablespoons brown sugar
2 teaspoons ground ginger
1/4 teaspoon pumpkin pie spice
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly coat muffin cups with cooking spray or line with paper muffin liners.
In a medium bowl, beat together oil, applesauce, milk, yogurt, egg, strawberry jam, and vanilla extract.
In a food processor, grind bran flake cereal to a fine powder; this should make about 1 1/4 cups flour. Transfer to a large bowl, and stir together with whole wheat flour, wheat bran, buckwheat flour, baking powder, baking soda, brown sugar, ground ginger, pumpkin pie spice, allspice, and ground nutmeg. Pour in applesauce mixture, and mix thoroughly. Spoon mixture into prepared muffin cups, filling until level with the top of the muffin cups.
Bake in preheated oven 26 to 30 minutes, or until muffins test done with a toothpick. Remove muffins from pan, and cool on wire racks.
Banana Oatmeal Cookies recipe.
Ingredients
1 cup sugar
1 cup butter flavored shortening
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
3 medium bananas, mashed
2 cups quick-cooking oats
1 cup semisweet chocolate chips
Directions
In a large bowl, cream sugar, shortening, eggs and vanilla. Combine flour, baking soda, cloves and cinnamon; add to creamed mixture. Stir in bananas, oats and chocolate chips. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375 degrees F for 10-12 minutes. Immediately remove cookies to wire racks to cool.
1 cup sugar
1 cup butter flavored shortening
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
3 medium bananas, mashed
2 cups quick-cooking oats
1 cup semisweet chocolate chips
Directions
In a large bowl, cream sugar, shortening, eggs and vanilla. Combine flour, baking soda, cloves and cinnamon; add to creamed mixture. Stir in bananas, oats and chocolate chips. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375 degrees F for 10-12 minutes. Immediately remove cookies to wire racks to cool.
Blueberry-Lemon Crumb Bars recipe.
Ingredients
2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons lemon zest
1 pinch salt
1/2 cup butter, chilled and diced
1 teaspoon vanilla extract
2 cups fresh blueberries
1/4 cup white sugar
1/8 teaspoon ground nutmeg
CRUMB TOPPING:
5 tablespoons butter, softened
1/2 cup packed brown sugar
3/4 cup all-purpose flour
1/4 cup confectioners' sugar for dusting
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.
2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons lemon zest
1 pinch salt
1/2 cup butter, chilled and diced
1 teaspoon vanilla extract
2 cups fresh blueberries
1/4 cup white sugar
1/8 teaspoon ground nutmeg
CRUMB TOPPING:
5 tablespoons butter, softened
1/2 cup packed brown sugar
3/4 cup all-purpose flour
1/4 cup confectioners' sugar for dusting
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.
Apple Iceberg Salad recipe.
Ingredients
1 cup mayonnaise
1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons evaporated milk
2 large red apples, diced
1 head iceberg lettuce, torn
Directions
In a bowl, combine the mayonnaise, sugar, vinegar and milk; mix well. add apples. Cover and refrigerate for 1 hour. Just before serving, toss with lettuce.
1 cup mayonnaise
1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons evaporated milk
2 large red apples, diced
1 head iceberg lettuce, torn
Directions
In a bowl, combine the mayonnaise, sugar, vinegar and milk; mix well. add apples. Cover and refrigerate for 1 hour. Just before serving, toss with lettuce.
Applesauce Oatie Cookies recipe.
Ingredients
1 3/4 cups quick cooking oats
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
3/4 cup applesauce
1 cup semi-sweet chocolate chips
1 cup raisins
1 cup chopped walnuts
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, stir together the quick oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg, set aside.
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and applesauce. Stir the oatmeal mixture into the batter until well blended then fold in the chocolate chips, raisins and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 3/4 cups quick cooking oats
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
3/4 cup applesauce
1 cup semi-sweet chocolate chips
1 cup raisins
1 cup chopped walnuts
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, stir together the quick oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg, set aside.
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and applesauce. Stir the oatmeal mixture into the batter until well blended then fold in the chocolate chips, raisins and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Alyson's Broccoli Salad recipe.
Ingredients
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
Before serving, toss salad with crumbled bacon and sunflower seeds.
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
Before serving, toss salad with crumbled bacon and sunflower seeds.
Baked Mushrooms with Thyme and White Wine recipe.
Ingredients
1 1/2 tablespoons minced onion
1/2 teaspoon minced garlic
1/4 teaspoon dried thyme
1 1/2 tablespoons white wine
1 tablespoon olive oil
8 ounces fresh mushrooms, quartered
salt and pepper to taste
Directions
Preheat oven to 375 degrees F (190 degrees C).
Whisk together the onion, garlic, thyme, white wine, and olive oil in a large bowl. Add the mushrooms and toss to coat; season to taste with salt and pepper.
Transfer mushroom mixture into a small baking dish, cover, and bake for 35 minutes, stirring occasionally.
1 1/2 tablespoons minced onion
1/2 teaspoon minced garlic
1/4 teaspoon dried thyme
1 1/2 tablespoons white wine
1 tablespoon olive oil
8 ounces fresh mushrooms, quartered
salt and pepper to taste
Directions
Preheat oven to 375 degrees F (190 degrees C).
Whisk together the onion, garlic, thyme, white wine, and olive oil in a large bowl. Add the mushrooms and toss to coat; season to taste with salt and pepper.
Transfer mushroom mixture into a small baking dish, cover, and bake for 35 minutes, stirring occasionally.
Blueberry Clafouti recipe.
Ingredients
1 pint fresh blueberries, rinsed and drained
1 cup white sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour, sifted
1 pinch salt
1 tablespoon confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
Arrange the blueberries over the bottom of the prepared baking dish. Whisk together the eggs and egg yolk until light and fluffy. Stir in the sugar, and continue whisking until mixture thickens. Whisk in the milk, vanilla extract, sifted flour, and salt, one at a time, until mixture is light and airy. Pour the mixture over the berries to cover evenly.
Bake on center rack in preheated oven until top is golden and springs back when touched, about 45 minutes. Cool slightly, and cut into 8 equal pieces. Dust with confectioners' sugar, and serve immediately.
1 pint fresh blueberries, rinsed and drained
1 cup white sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour, sifted
1 pinch salt
1 tablespoon confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
Arrange the blueberries over the bottom of the prepared baking dish. Whisk together the eggs and egg yolk until light and fluffy. Stir in the sugar, and continue whisking until mixture thickens. Whisk in the milk, vanilla extract, sifted flour, and salt, one at a time, until mixture is light and airy. Pour the mixture over the berries to cover evenly.
Bake on center rack in preheated oven until top is golden and springs back when touched, about 45 minutes. Cool slightly, and cut into 8 equal pieces. Dust with confectioners' sugar, and serve immediately.
Apricot Beef Stir-Fry recipe.
Ingredients
1 (15 ounce) can apricot halves
2 tablespoons cornstarch
3/4 cup beef broth
2 tablespoons soy sauce
1 1/2 pounds boneless beef round or sirloin steak, cut into thin strips
1 tablespoon canola oil
2 cups fresh broccoli florets
1/2 cup chopped onion
1 cup cherry tomatoes
Hot cooked rice
Directions
Drain apricots, reserving 1/4 cup juice. Cut apricots in quarters and set aside. In a small bowl, combine the cornstarch, broth, soy sauce and reserved apricot juice until smooth; set aside.
In a large skillet or wok, stir-fry beef in oil for 3 minutes. Add broccoli and onion; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Stir sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes and reserved apricots; heat through. Serve over rice.
1 (15 ounce) can apricot halves
2 tablespoons cornstarch
3/4 cup beef broth
2 tablespoons soy sauce
1 1/2 pounds boneless beef round or sirloin steak, cut into thin strips
1 tablespoon canola oil
2 cups fresh broccoli florets
1/2 cup chopped onion
1 cup cherry tomatoes
Hot cooked rice
Directions
Drain apricots, reserving 1/4 cup juice. Cut apricots in quarters and set aside. In a small bowl, combine the cornstarch, broth, soy sauce and reserved apricot juice until smooth; set aside.
In a large skillet or wok, stir-fry beef in oil for 3 minutes. Add broccoli and onion; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Stir sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes and reserved apricots; heat through. Serve over rice.
Aunt Mary's Chocolate Cake recipe.
Ingredients
1/2 cup margarine
1 cup water
2 (1 ounce) squares unsweetened chocolate
2 cups all-purpose flour
2 cups white sugar
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup sour milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. In a microwave-safe bowl, microwave chocolate, margarine and water until melted. Stir occasionally until chocolate is smooth. Allow to cool to room temperature.
In a large bowl, mix together flour, sugar, salt and soda. Pour in milk and eggs. Mix the cooled chocolate mixture into the batter. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Frost with Best Buttercream Frosting.
1/2 cup margarine
1 cup water
2 (1 ounce) squares unsweetened chocolate
2 cups all-purpose flour
2 cups white sugar
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup sour milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. In a microwave-safe bowl, microwave chocolate, margarine and water until melted. Stir occasionally until chocolate is smooth. Allow to cool to room temperature.
In a large bowl, mix together flour, sugar, salt and soda. Pour in milk and eggs. Mix the cooled chocolate mixture into the batter. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Frost with Best Buttercream Frosting.
Beef Brisket on Buns recipe.
Ingredients
1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
1 (5 pound) fresh beef brisket
2 cups water
1 cup ketchup
1/2 cup Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons liquid smoke (optional)
1 teaspoon chili powder
18 sandwich buns, split (optional)
Directions
Combine the ginger and mustard; rub over brisket. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees F for 2 hours.
Let stand for 20 minutes. Thinly slice meat across the grain. Place in a foil-lined 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the water, ketchup, Worcestershire sauce, brown sugar, Liquid Smoke if desired and chili powder; pour over meat. Cover tightly with foil; bake 3 hours longer or until tender. Serve on buns if desired.
1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
1 (5 pound) fresh beef brisket
2 cups water
1 cup ketchup
1/2 cup Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons liquid smoke (optional)
1 teaspoon chili powder
18 sandwich buns, split (optional)
Directions
Combine the ginger and mustard; rub over brisket. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees F for 2 hours.
Let stand for 20 minutes. Thinly slice meat across the grain. Place in a foil-lined 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the water, ketchup, Worcestershire sauce, brown sugar, Liquid Smoke if desired and chili powder; pour over meat. Cover tightly with foil; bake 3 hours longer or until tender. Serve on buns if desired.
Blue Cheese Coleslaw recipe.
Ingredients
1/2 cup blue cheese salad dressing
1/2 cup mayonnaise
salt and pepper to taste
1 (16 ounce) bag coleslaw mix
1 (2.5 ounce) package cooked real bacon pieces (such as Hormel™)
1 cup quartered cherry tomatoes
Directions
Combine mayonnaise, salad dressing, salt, and pepper in a large bowl. Stir in the coleslaw mix and bacon. Add the tomatoes, and toss gently. Cover, and refrigerate for 1 hour or overnight before serving.
1/2 cup blue cheese salad dressing
1/2 cup mayonnaise
salt and pepper to taste
1 (16 ounce) bag coleslaw mix
1 (2.5 ounce) package cooked real bacon pieces (such as Hormel™)
1 cup quartered cherry tomatoes
Directions
Combine mayonnaise, salad dressing, salt, and pepper in a large bowl. Stir in the coleslaw mix and bacon. Add the tomatoes, and toss gently. Cover, and refrigerate for 1 hour or overnight before serving.
Beach Goers' Wraps recipe.
Ingredients
1 (13 ounce) package DOLE� Endless Summer Kit
1 cup pineapple, cut into 1/2-inch slices
1 cup peach, cut into 1/2-inch slices
1 cup mango, cut into 1/2-inch slices
2 teaspoons raspberry vinegar
1/4 teaspoon salt
Ground black pepper, to taste
4 (10 inch) wraps
Directions
Slice pineapple into 1/2 -inch thick slices. Cut peach in half, remove pit and cut each half-length wise into five pieces. Peel mango. Starting at pointy end slice around large seed. Cut slice in half length wise.
Grill fruit brushing with olive oil turning occasionally until soft about 5 to 7 minutes. Remove fruit and cool slightly, coarsely chop fruit. Toss fruit with raspberry vinegar, salt and pepper. Combine with DOLE Salad kit.
Heat wraps in microwave for 30 seconds. Lay out wraps and divide salad filling equally. Fold over one end and wrap sides over filling.
1 (13 ounce) package DOLE� Endless Summer Kit
1 cup pineapple, cut into 1/2-inch slices
1 cup peach, cut into 1/2-inch slices
1 cup mango, cut into 1/2-inch slices
2 teaspoons raspberry vinegar
1/4 teaspoon salt
Ground black pepper, to taste
4 (10 inch) wraps
Directions
Slice pineapple into 1/2 -inch thick slices. Cut peach in half, remove pit and cut each half-length wise into five pieces. Peel mango. Starting at pointy end slice around large seed. Cut slice in half length wise.
Grill fruit brushing with olive oil turning occasionally until soft about 5 to 7 minutes. Remove fruit and cool slightly, coarsely chop fruit. Toss fruit with raspberry vinegar, salt and pepper. Combine with DOLE Salad kit.
Heat wraps in microwave for 30 seconds. Lay out wraps and divide salad filling equally. Fold over one end and wrap sides over filling.
A-Plus Italian Olive Oil Balsamic Bread Dip recipe.
Ingredients
3 large cloves garlic, minced
2 tablespoons balsamic vinegar
5 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
1 teaspoon fresh rosemary, chopped
1 pinch salt and black pepper
Directions
Place the garlic, balsamic vinegar, olive oil, red pepper flakes, rosemary, and salt and pepper into a shallow bowl in that order. To serve, spoon small amount onto bread.
3 large cloves garlic, minced
2 tablespoons balsamic vinegar
5 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
1 teaspoon fresh rosemary, chopped
1 pinch salt and black pepper
Directions
Place the garlic, balsamic vinegar, olive oil, red pepper flakes, rosemary, and salt and pepper into a shallow bowl in that order. To serve, spoon small amount onto bread.
Baked Barbecued Broilers recipe.
Ingredients
2 (3 1/2) pound broiler-fryer chickens
1 (15 ounce) can tomato sauce
1/2 cup finely chopped green pepper
1/4 cup cider or red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
Directions
Place chickens, breast side up, in a large shallow roasting pan. Combine the remaining ingredients; pour over chickens. Bake, uncovered, at 350 degrees F for 1 hour. Cover and bake 20-30 minutes longer or until a meat thermometer reads 180 degrees F and juices run clear. Let stand for 10 minutes before cutting.
2 (3 1/2) pound broiler-fryer chickens
1 (15 ounce) can tomato sauce
1/2 cup finely chopped green pepper
1/4 cup cider or red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
Directions
Place chickens, breast side up, in a large shallow roasting pan. Combine the remaining ingredients; pour over chickens. Bake, uncovered, at 350 degrees F for 1 hour. Cover and bake 20-30 minutes longer or until a meat thermometer reads 180 degrees F and juices run clear. Let stand for 10 minutes before cutting.
Banana Pudding III recipe.
Ingredients
1 (14 ounce) can sweetened condensed milk
1 1/2 cups cold water
1 (3.4 ounce) package instant vanilla pudding mix
2 cups heavy cream
3 bananas, sliced
1/2 cup lemon juice
36 vanilla wafers
Directions
In a medium bowl, stir together condensed milk and water. Beat in pudding mix until smooth. Chill in refrigerator 5 minutes.
In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into chilled pudding mixture.
Dip sliced bananas in lemon juice. Shake off excess.
In a 2 1/2 quart serving bowl, spoon 1 cup pudding mixture. Top with one-third each of the wafers, bananas and remaining pudding. Repeat layers twice. Chill until serving.
1 (14 ounce) can sweetened condensed milk
1 1/2 cups cold water
1 (3.4 ounce) package instant vanilla pudding mix
2 cups heavy cream
3 bananas, sliced
1/2 cup lemon juice
36 vanilla wafers
Directions
In a medium bowl, stir together condensed milk and water. Beat in pudding mix until smooth. Chill in refrigerator 5 minutes.
In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into chilled pudding mixture.
Dip sliced bananas in lemon juice. Shake off excess.
In a 2 1/2 quart serving bowl, spoon 1 cup pudding mixture. Top with one-third each of the wafers, bananas and remaining pudding. Repeat layers twice. Chill until serving.
Broccoli-Walnut Soup recipe.
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
1 cup white wine
1 quart almond milk
2 teaspoons vegetarian chicken-flavored bouillon granules
1 small head broccoli, chopped
1/2 cup coarsely chopped walnuts
1 tablespoon honey
2 tablespoons soy sauce
2 tablespoons cornstarch
1/4 cup cold water
3 tablespoons toasted sesame seeds
Directions
Heat the olive oil in a large saucepan over medium heat, stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the wine, and bring to a simmer over medium-high heat. Cook for 3 minutes, then add the almond milk, and return to a simmer.
Once the almond milk is simmering, stir in the bouillon and broccoli. Cook until the broccoli is very tender, about 10 minutes. Stir in the walnuts, honey, and soy sauce. Dissolve the cornstarch in the water, then stir into the simmering soup until thickened. Serve sprinkled with sesame seeds.
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
1 cup white wine
1 quart almond milk
2 teaspoons vegetarian chicken-flavored bouillon granules
1 small head broccoli, chopped
1/2 cup coarsely chopped walnuts
1 tablespoon honey
2 tablespoons soy sauce
2 tablespoons cornstarch
1/4 cup cold water
3 tablespoons toasted sesame seeds
Directions
Heat the olive oil in a large saucepan over medium heat, stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the wine, and bring to a simmer over medium-high heat. Cook for 3 minutes, then add the almond milk, and return to a simmer.
Once the almond milk is simmering, stir in the bouillon and broccoli. Cook until the broccoli is very tender, about 10 minutes. Stir in the walnuts, honey, and soy sauce. Dissolve the cornstarch in the water, then stir into the simmering soup until thickened. Serve sprinkled with sesame seeds.
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