Ingredients
1 (16 ounce) garbanzo beans (chickpeas), drained and rinsed
1/2 cup basil leaves
1 clove garlic
1 tablespoon olive oil
1/2 teaspoon balsamic vinegar
1/2 teaspoon soy sauce
salt and ground black pepper to taste
Directions
Combine the garbanzo beans, basil, and garlic in a food processor; pulse several times. Use a spatula to push mixture from sides of processor bowl. Pulse the mixture again while drizzling in the olive oil. Add the vinegar and soy sauce; pulse until combined. Season with salt and pepper.
7.12.2011
Boo's Kiwi and Mango Salad recipe.
Ingredients
2 kiwis, peeled and chopped
2 small mangos - peeled, seeded, and diced
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1/2 cup sweet corn
1/4 cup French dressing
Directions
Stir together the kiwi, mango, red bell pepper, green bell pepper, and sweet corn in a bowl. Pour the dressing over the salad and stir to coat; serve immediately.
2 kiwis, peeled and chopped
2 small mangos - peeled, seeded, and diced
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1/2 cup sweet corn
1/4 cup French dressing
Directions
Stir together the kiwi, mango, red bell pepper, green bell pepper, and sweet corn in a bowl. Pour the dressing over the salad and stir to coat; serve immediately.
Broccoli Apple Salad recipe.
Ingredients
2 cups broccoli florets
1 large red apple, chopped
1/2 cup vanilla yogurt
1/4 cup chopped walnuts
1/4 cup raisins
1 tablespoon chopped onion
Directions
In a medium bowl, combine all ingredients. Cover and refrigerate until serving.
2 cups broccoli florets
1 large red apple, chopped
1/2 cup vanilla yogurt
1/4 cup chopped walnuts
1/4 cup raisins
1 tablespoon chopped onion
Directions
In a medium bowl, combine all ingredients. Cover and refrigerate until serving.
Baked Fresh Cherry Pie recipe.
Ingredients
1 recipe pastry for a 9 inch double crust pie
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
Directions
Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered.
In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!
Bake for 50 minutes in the preheated oven, until golden brown.
1 recipe pastry for a 9 inch double crust pie
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
Directions
Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered.
In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!
Bake for 50 minutes in the preheated oven, until golden brown.
Barbeque Potato Salad recipe.
Ingredients
5 pounds unpeeled potatoes, cubed
1 small red onion, diced
6 hard-cooked eggs, peeled and finely diced
1 1/2 cups mayonnaise
1/2 cup barbeque sauce
1/2 teaspoon garlic powder
salt and ground black pepper to taste
1 teaspoon paprika (optional)
Directions
Place cubed potatoes into a large kettle and cover with water. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 15 to 20 minutes. Drain and spread the potatoes onto baking sheets in a single layer. Chill the potatoes in the refrigerator until cold, about 2 hours.
Mix the cooled potatoes, red onion, egg, mayonnaise, barbeque sauce, garlic powder, salt, and pepper in a large bowl. Sprinkle with paprika if desired.
5 pounds unpeeled potatoes, cubed
1 small red onion, diced
6 hard-cooked eggs, peeled and finely diced
1 1/2 cups mayonnaise
1/2 cup barbeque sauce
1/2 teaspoon garlic powder
salt and ground black pepper to taste
1 teaspoon paprika (optional)
Directions
Place cubed potatoes into a large kettle and cover with water. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 15 to 20 minutes. Drain and spread the potatoes onto baking sheets in a single layer. Chill the potatoes in the refrigerator until cold, about 2 hours.
Mix the cooled potatoes, red onion, egg, mayonnaise, barbeque sauce, garlic powder, salt, and pepper in a large bowl. Sprinkle with paprika if desired.
Apple Walnut Salad with Cranberry Vinaigrette recipe.
Ingredients
1/2 cup chopped walnuts
1/4 cup cranberries
1/4 cup balsamic vinegar
1 cup red onion, chopped
1 tablespoon white sugar
1 tablespoon Dijon-style prepared mustard
1 cup vegetable oil
salt and pepper to taste
10 cups mixed salad greens, rinsed and dried
2 Red Delicious apples, cored and thinly sliced
Directions
Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.
1/2 cup chopped walnuts
1/4 cup cranberries
1/4 cup balsamic vinegar
1 cup red onion, chopped
1 tablespoon white sugar
1 tablespoon Dijon-style prepared mustard
1 cup vegetable oil
salt and pepper to taste
10 cups mixed salad greens, rinsed and dried
2 Red Delicious apples, cored and thinly sliced
Directions
Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.
Boiling Water Pastry recipe.
Ingredients
1 cup shortening
1/2 cup boiling water
1 pinch salt
2 cups cake flour
Directions
Place shortening in a heat-proof bowl. Pour in boiling water and whip mixture until creamy.
Mix together salt and flour in a separate bowl. Add flour mixture to shortening mixture. Stir until pastry stops sticking to sides of bowl. Refrigerate pastry before rolling out.
1 cup shortening
1/2 cup boiling water
1 pinch salt
2 cups cake flour
Directions
Place shortening in a heat-proof bowl. Pour in boiling water and whip mixture until creamy.
Mix together salt and flour in a separate bowl. Add flour mixture to shortening mixture. Stir until pastry stops sticking to sides of bowl. Refrigerate pastry before rolling out.
1-Dish Pepperoni Cheese Pizza Bake recipe.
Ingredients
Mazola Pure� Cooking Spray
1 3/4 cups all-purpose flour
2 envelopes Fleischmann's� RapidRise Yeast
2 teaspoons sugar
1/2 teaspoon salt
3/4 cup very warm water (120 degrees F to 130 degrees F)
2 tablespoons olive oil
1/2 cup pizza sauce
2 ounces pepperoni slices
2 cups shredded mozzarella cheese
Directions
Mix batter ingredients in a pre-sprayed 9-1/2-inch deep dish pie plate. Spread pizza sauce evenly over batter.
Top dough with pepperoni slices. Firmly push pepperoni into batter. Sprinkle with cheese.
Bake by placing in a cold oven; set temperature to 350 degrees F. Bake for 30 minutes or until done.
Mazola Pure� Cooking Spray
1 3/4 cups all-purpose flour
2 envelopes Fleischmann's� RapidRise Yeast
2 teaspoons sugar
1/2 teaspoon salt
3/4 cup very warm water (120 degrees F to 130 degrees F)
2 tablespoons olive oil
1/2 cup pizza sauce
2 ounces pepperoni slices
2 cups shredded mozzarella cheese
Directions
Mix batter ingredients in a pre-sprayed 9-1/2-inch deep dish pie plate. Spread pizza sauce evenly over batter.
Top dough with pepperoni slices. Firmly push pepperoni into batter. Sprinkle with cheese.
Bake by placing in a cold oven; set temperature to 350 degrees F. Bake for 30 minutes or until done.
Almond Orange Streusel Coffee Cake recipe.
Ingredients
1 cup packed brown sugar
1 cup sliced almonds
1/4 cup all-purpose flour
3 tablespoons butter, melted
1 teaspoon freshly grated orange zest
1/2 cup butter, softened
1/2 cup white sugar
1 teaspoon freshly grated orange zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2/3 cup orange juice
5 teaspoons orange juice
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch tube pan.
In a medium bowl, mix brown sugar, almonds, and flour. Stir in butter and 1 teaspoon orange zest, and set aside.
In a separate medium bowl, thoroughly beat together butter and sugar with an electric mixer. Mix in eggs one at a time. Beat in remaining teaspoon orange zest and vanilla extract.
In a large bowl, mix flour, baking powder, and baking soda. With an electric mixer set to Low, alternately mix in egg mixture and 2/3 cups orange juice to make a batter. Spoon 1/2 the batter into the prepared 9 inch tube pan. Top with 1/2 the brown sugar mixture. Cover with remaining batter, and top with remaining brown sugar mixture.
Bake 25 to 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
Mix 5 teaspoons orange juice and confectioner's sugar in a small bowl, and use to glaze the cooled cake.
1 cup packed brown sugar
1 cup sliced almonds
1/4 cup all-purpose flour
3 tablespoons butter, melted
1 teaspoon freshly grated orange zest
1/2 cup butter, softened
1/2 cup white sugar
1 teaspoon freshly grated orange zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2/3 cup orange juice
5 teaspoons orange juice
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch tube pan.
In a medium bowl, mix brown sugar, almonds, and flour. Stir in butter and 1 teaspoon orange zest, and set aside.
In a separate medium bowl, thoroughly beat together butter and sugar with an electric mixer. Mix in eggs one at a time. Beat in remaining teaspoon orange zest and vanilla extract.
In a large bowl, mix flour, baking powder, and baking soda. With an electric mixer set to Low, alternately mix in egg mixture and 2/3 cups orange juice to make a batter. Spoon 1/2 the batter into the prepared 9 inch tube pan. Top with 1/2 the brown sugar mixture. Cover with remaining batter, and top with remaining brown sugar mixture.
Bake 25 to 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
Mix 5 teaspoons orange juice and confectioner's sugar in a small bowl, and use to glaze the cooled cake.
Beef 'N' Black-Eyed Pea Salad recipe.
Ingredients
2 cloves garlic cloves, minced
1 teaspoon chili powder
12 ounces boneless beef sirloin steak
8 cups torn romaine
1 (15.5 ounce) can black-eyed peas, rinsed and drained
1 large sweet red pepper, julienned
1/2 cup sliced ripe olives
1 (4 ounce) can chopped green chilies, drained
2 green onions, chopped
2 tablespoons minced fresh cilantro or parsley
3 tablespoons lime juice
2 tablespoons canola oil
2 teaspoons sugar
1 teaspoon salt
1 teaspoon grated lime peel
1/4 teaspoon pepper
Directions
Combine garlic and chili powder; rub over both sides of steak. If grilling the steak, coat grill rack with nonstick cooking spray before starting the grill. Grill steak, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done 170 degrees F).
When cool enough to handle, slice meat across the grain into thin strips; place in a large bowl. Add the romaine, peas, red pepper, olives, chilies, onions and cilantro. In a small bowl, combine the remaining ingredients. Pour over salad and toss to coat.
2 cloves garlic cloves, minced
1 teaspoon chili powder
12 ounces boneless beef sirloin steak
8 cups torn romaine
1 (15.5 ounce) can black-eyed peas, rinsed and drained
1 large sweet red pepper, julienned
1/2 cup sliced ripe olives
1 (4 ounce) can chopped green chilies, drained
2 green onions, chopped
2 tablespoons minced fresh cilantro or parsley
3 tablespoons lime juice
2 tablespoons canola oil
2 teaspoons sugar
1 teaspoon salt
1 teaspoon grated lime peel
1/4 teaspoon pepper
Directions
Combine garlic and chili powder; rub over both sides of steak. If grilling the steak, coat grill rack with nonstick cooking spray before starting the grill. Grill steak, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done 170 degrees F).
When cool enough to handle, slice meat across the grain into thin strips; place in a large bowl. Add the romaine, peas, red pepper, olives, chilies, onions and cilantro. In a small bowl, combine the remaining ingredients. Pour over salad and toss to coat.
Banana Pudding with Meringue recipe.
Ingredients
1 cup packed brown sugar
2 egg yolks
1 tablespoon all-purpose flour
1 1/2 cups milk
6 bananas, peeled and sliced
1 (16 ounce) package vanilla wafer cookies
2 egg whites
3 1/2 tablespoons white sugar
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Line the bottom of a 1 1/2 quart casserole dish with vanilla wafer cookies. Top with a layer of banana slices. Repeat layers until you reach the top of the dish or run out of bananas. Set aside.
In a large saucepan, stir together the brown sugar and flour so there are no lumps. Mix in the egg and egg yolks. Gradually stir in the milk while warming over low heat, stirring constantly until the mixture becomes thick enough to coat the back of a metal spoon. Remove from the heat and allow to cool for about 1 minute. Then, pour the hot pudding evenly over the layers of banana and cookie in the casserole dish.
In a separate clean bowl, whip the egg whites with an electric mixer until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip until they can hold a firm peak. Use a spatula to spread the meringue over the top of the casserole.
Bake in the preheated oven until the meringue has browned, 5 to 10 minutes. Serve warm or at room temperature.
1 cup packed brown sugar
2 egg yolks
1 tablespoon all-purpose flour
1 1/2 cups milk
6 bananas, peeled and sliced
1 (16 ounce) package vanilla wafer cookies
2 egg whites
3 1/2 tablespoons white sugar
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Line the bottom of a 1 1/2 quart casserole dish with vanilla wafer cookies. Top with a layer of banana slices. Repeat layers until you reach the top of the dish or run out of bananas. Set aside.
In a large saucepan, stir together the brown sugar and flour so there are no lumps. Mix in the egg and egg yolks. Gradually stir in the milk while warming over low heat, stirring constantly until the mixture becomes thick enough to coat the back of a metal spoon. Remove from the heat and allow to cool for about 1 minute. Then, pour the hot pudding evenly over the layers of banana and cookie in the casserole dish.
In a separate clean bowl, whip the egg whites with an electric mixer until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip until they can hold a firm peak. Use a spatula to spread the meringue over the top of the casserole.
Bake in the preheated oven until the meringue has browned, 5 to 10 minutes. Serve warm or at room temperature.
Brownie Oat Cookies recipe.
Ingredients
2/3 cup all-purpose flour
2/3 cup white sugar
1 cup quick cooking oats
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 egg whites
1/3 cup light corn syrup
1 teaspoon vanilla extract
Directions
Spray cookie sheet with non-stick spray. Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix the flour, sugar, oats, cocoa powder, baking powder, and salt. Mix in the egg whites, syrup, and vanilla. Drop by spoonfuls on the prepared cookie sheet.
Bake 10 minutes in the preheated oven.
2/3 cup all-purpose flour
2/3 cup white sugar
1 cup quick cooking oats
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 egg whites
1/3 cup light corn syrup
1 teaspoon vanilla extract
Directions
Spray cookie sheet with non-stick spray. Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix the flour, sugar, oats, cocoa powder, baking powder, and salt. Mix in the egg whites, syrup, and vanilla. Drop by spoonfuls on the prepared cookie sheet.
Bake 10 minutes in the preheated oven.
Autumn Apple Salad II recipe.
Ingredients
4 tart green apples, cored and chopped
1/4 cup blanched slivered almonds, toasted
1/4 cup dried cranberries
1/4 cup chopped dried cherries
1 (8 ounce) container vanilla yogurt
Directions
In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.
4 tart green apples, cored and chopped
1/4 cup blanched slivered almonds, toasted
1/4 cup dried cranberries
1/4 cup chopped dried cherries
1 (8 ounce) container vanilla yogurt
Directions
In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.
Asparagus Casserole II recipe.
Ingredients
WHITE SAUCE
2 teaspoons butter
4 tablespoons all-purpose flour
1 1/2 cups milk
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup dry bread crumbs, browned in butter
20 asparagus tips
5 hard-cooked eggs, chopped
Directions
To Make White Sauce: Melt butter in a small skillet over medium low heat; stir in flour, then milk. Cook until thickened and season with salt and pepper.
Spread 1/2 of the browned bread crumbs in the bottom of a 9x13 inch baking dish. Add layers of asparagus and chopped egg, alternately. Pour White Sauce over all and top with remaining bread crumbs.
Bake in preheated oven for 30 minutes.
WHITE SAUCE
2 teaspoons butter
4 tablespoons all-purpose flour
1 1/2 cups milk
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup dry bread crumbs, browned in butter
20 asparagus tips
5 hard-cooked eggs, chopped
Directions
To Make White Sauce: Melt butter in a small skillet over medium low heat; stir in flour, then milk. Cook until thickened and season with salt and pepper.
Spread 1/2 of the browned bread crumbs in the bottom of a 9x13 inch baking dish. Add layers of asparagus and chopped egg, alternately. Pour White Sauce over all and top with remaining bread crumbs.
Bake in preheated oven for 30 minutes.
Balsamic Pea Salad recipe.
Ingredients
1 (16 ounce) package frozen green peas
1/2 cup chopped almonds
1/2 cup chopped green onions
1/2 cup crumbled feta cheese
3/4 cup mayonnaise
2 tablespoons balsamic vinegar
black pepper to taste
Directions
Place peas in a colander, and run warm water over them until they are thawed. Place in a large bowl.
Toast almonds in a skillet over medium heat. Then combine with peas.
Stir in onions, feta cheese, and mayonnaise. Mix in balsamic vinegar, and season with pepper. Cover, and refrigerator.
1 (16 ounce) package frozen green peas
1/2 cup chopped almonds
1/2 cup chopped green onions
1/2 cup crumbled feta cheese
3/4 cup mayonnaise
2 tablespoons balsamic vinegar
black pepper to taste
Directions
Place peas in a colander, and run warm water over them until they are thawed. Place in a large bowl.
Toast almonds in a skillet over medium heat. Then combine with peas.
Stir in onions, feta cheese, and mayonnaise. Mix in balsamic vinegar, and season with pepper. Cover, and refrigerator.
Apple Crumb Pie recipe.
Ingredients
1 (9 inch) pie shell
6 cups thinly sliced apples
1 tablespoon lemon juice (optional)
3/4 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)
1/2 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons butter
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in raisins and walnuts if desired. Spoon mixture into pastry shell.
In a small bowl mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.
1 (9 inch) pie shell
6 cups thinly sliced apples
1 tablespoon lemon juice (optional)
3/4 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)
1/2 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons butter
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in raisins and walnuts if desired. Spoon mixture into pastry shell.
In a small bowl mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.
Banana Cake X recipe.
Ingredients
2 tablespoons lemon juice
2/3 cup milk
2 large very ripe bananas, mashed
1 (18.25 ounce) package butter cake mix
1 teaspoon baking soda
1/2 cup butter, softened
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Put 1 tablespoon lemon juice in a measuring cup with 2/3 cup milk. Set aside. Mash bananas with a fork, adding the remaining 1 tablespoon lemon juice to them as you mash. Set aside.
In a large bowl, combine cake mix and baking soda. Stir to combine. Add bananas, softened butter, milk mixture, eggs and vanilla. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped. A toothpick stuck in the center may leave a slight crumb. Allow to cool on a wire rack.
2 tablespoons lemon juice
2/3 cup milk
2 large very ripe bananas, mashed
1 (18.25 ounce) package butter cake mix
1 teaspoon baking soda
1/2 cup butter, softened
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Put 1 tablespoon lemon juice in a measuring cup with 2/3 cup milk. Set aside. Mash bananas with a fork, adding the remaining 1 tablespoon lemon juice to them as you mash. Set aside.
In a large bowl, combine cake mix and baking soda. Stir to combine. Add bananas, softened butter, milk mixture, eggs and vanilla. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped. A toothpick stuck in the center may leave a slight crumb. Allow to cool on a wire rack.
Asian Fish With Vegetables recipe.
Ingredients
4 cups shredded savoy cabbage
1 medium red pepper, cut in slivers
6 sliced scallions, with green
2 (4 ounce) fillets mahi mahi or flounder
2 large garlic cloves, crushed
1/3 cup dry-roasted unsalted peanuts, crushed in blender
2 tablespoons grated fresh ginger
1/3 cup water
1 teaspoon cornstarch
3 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
1 tablespoon rice vinegar
1 cup mirin
1/4 cup chopped cilantro (or parsley)
1 lime
Directions
Spread vegetables over bottom of shallow microwave-safe dish. Top with fish. In a small bowl, combine sauce ingredients; pour over all.
Cover tightly with microwave plastic wrap, and microwave on high 8-10 minutes. Vegetables will be crisp-tender.
Place each filet on a plate; spoon vegetables and sauce around fish. Garnish with cilantro and a squeeze of lime juice. Serve with brown rice.
4 cups shredded savoy cabbage
1 medium red pepper, cut in slivers
6 sliced scallions, with green
2 (4 ounce) fillets mahi mahi or flounder
2 large garlic cloves, crushed
1/3 cup dry-roasted unsalted peanuts, crushed in blender
2 tablespoons grated fresh ginger
1/3 cup water
1 teaspoon cornstarch
3 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
1 tablespoon rice vinegar
1 cup mirin
1/4 cup chopped cilantro (or parsley)
1 lime
Directions
Spread vegetables over bottom of shallow microwave-safe dish. Top with fish. In a small bowl, combine sauce ingredients; pour over all.
Cover tightly with microwave plastic wrap, and microwave on high 8-10 minutes. Vegetables will be crisp-tender.
Place each filet on a plate; spoon vegetables and sauce around fish. Garnish with cilantro and a squeeze of lime juice. Serve with brown rice.
Baked Ziti IV recipe.
Ingredients
1 pound dry ziti pasta
1 1/2 tablespoons olive oil
1 onion, sliced
1 teaspoon minced fresh rosemary
4 cloves garlic, chopped
1/2 pound ground beef
1/2 pound ground pork sausage
1 1/2 (26 ounce) jars spaghetti sauce
salt to taste
1 (6 ounce) package provolone cheese, sliced
3/4 cup sour cream
3/4 cup cottage cheese
1 (6 ounce) package mozzarella cheese, shredded
2 tablespoons freshly grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.
Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.
Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.
1 pound dry ziti pasta
1 1/2 tablespoons olive oil
1 onion, sliced
1 teaspoon minced fresh rosemary
4 cloves garlic, chopped
1/2 pound ground beef
1/2 pound ground pork sausage
1 1/2 (26 ounce) jars spaghetti sauce
salt to taste
1 (6 ounce) package provolone cheese, sliced
3/4 cup sour cream
3/4 cup cottage cheese
1 (6 ounce) package mozzarella cheese, shredded
2 tablespoons freshly grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.
Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.
Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.
Best Ever Chewy Chocolate Chocolate Chunk Cookies recipe.
Ingredients
1/2 cup butter, softened
1/3 cup chocolate syrup
1 cup packed brown sugar
1/2 cup white sugar
2 tablespoons corn syrup
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (11.5 ounce) package semi-sweet chocolate chunks
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the butter, chocolate syrup, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the corn syrup and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture until just blended. Mix in the chocolate chunks by hand. Drop cookies by 1/4 cupfuls onto ungreased cookie sheets.
Bake for 12 to 14 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1/2 cup butter, softened
1/3 cup chocolate syrup
1 cup packed brown sugar
1/2 cup white sugar
2 tablespoons corn syrup
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (11.5 ounce) package semi-sweet chocolate chunks
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the butter, chocolate syrup, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the corn syrup and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture until just blended. Mix in the chocolate chunks by hand. Drop cookies by 1/4 cupfuls onto ungreased cookie sheets.
Bake for 12 to 14 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Beefy Rice Dinner recipe.
Ingredients
1 (6.8 ounce) package beef flavored rice mix
1/2 pound lean ground beef
1/3 cup chopped celery
1/3 cup chopped green pepper
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded Cheddar cheese
Directions
Prepared rice according to package directions. Meanwhile, in a large skillet, cook beef, celery and green pepper until the meat is browned and vegetables are tender; drain. Add rice, salt and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 10-15 minutes or until heated through and cheese is melted.
1 (6.8 ounce) package beef flavored rice mix
1/2 pound lean ground beef
1/3 cup chopped celery
1/3 cup chopped green pepper
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded Cheddar cheese
Directions
Prepared rice according to package directions. Meanwhile, in a large skillet, cook beef, celery and green pepper until the meat is browned and vegetables are tender; drain. Add rice, salt and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 10-15 minutes or until heated through and cheese is melted.
Broccoli-Onion Deluxe recipe.
Ingredients
1 (16 ounce) package frozen pearl onions
1 pound fresh broccoli, cut into spears
6 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 pinch pepper
1 (3 ounce) package cream cheese, softened
1/2 cup shredded Cheddar cheese
1 cup soft bread crumbs
Directions
In a covered saucepan, cook onions in a small amount of water for 5 minutes. Add broccoli; cook 5 more minutes. Drain. Place in a 2-qt. baking dish. In a small saucepan, melt 4 tablespoons butter; stir in flour, salt and pepper. Gradually add milk; cook and stir until thickened. Add cream cheese; stir until melted. Pour sauce over vegetables; sprinkle with cheddar cheese. Cover and bake at 350 degrees F for 30 minutes. Melt remaining butter; combine with crumbs. Sprinkle over casserole. Return to the oven, uncovered, for 15 minutes.
1 (16 ounce) package frozen pearl onions
1 pound fresh broccoli, cut into spears
6 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 pinch pepper
1 (3 ounce) package cream cheese, softened
1/2 cup shredded Cheddar cheese
1 cup soft bread crumbs
Directions
In a covered saucepan, cook onions in a small amount of water for 5 minutes. Add broccoli; cook 5 more minutes. Drain. Place in a 2-qt. baking dish. In a small saucepan, melt 4 tablespoons butter; stir in flour, salt and pepper. Gradually add milk; cook and stir until thickened. Add cream cheese; stir until melted. Pour sauce over vegetables; sprinkle with cheddar cheese. Cover and bake at 350 degrees F for 30 minutes. Melt remaining butter; combine with crumbs. Sprinkle over casserole. Return to the oven, uncovered, for 15 minutes.
Bada Bing Pork Chops recipe.
Ingredients
1 cup Italian-style salad dressing
1/2 cup Worcestershire sauce
1/2 cup applesauce
1/4 cup hot pepper sauce
1 lime, juiced
6 bone-in pork chops
Directions
Mix together the Italian dressing, Worcestershire sauce, applesauce, hot pepper sauce, and lime juice in a bowl. Pour the marinade over the pork chops, and refrigerate in marinade for 6 hours or overnight.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chops from the marinade, and pour marinade into a saucepan. Bring the marinade to a boil over medium heat, and allow to boil for about 1 minute. Place the pork chops onto the preheated grill, and grill until well browned and no longer pink in the middle, about 6 minutes per side, basting the chops occasionally with the marinade. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow the marinade baste to cook completely onto the chops.
1 cup Italian-style salad dressing
1/2 cup Worcestershire sauce
1/2 cup applesauce
1/4 cup hot pepper sauce
1 lime, juiced
6 bone-in pork chops
Directions
Mix together the Italian dressing, Worcestershire sauce, applesauce, hot pepper sauce, and lime juice in a bowl. Pour the marinade over the pork chops, and refrigerate in marinade for 6 hours or overnight.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chops from the marinade, and pour marinade into a saucepan. Bring the marinade to a boil over medium heat, and allow to boil for about 1 minute. Place the pork chops onto the preheated grill, and grill until well browned and no longer pink in the middle, about 6 minutes per side, basting the chops occasionally with the marinade. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow the marinade baste to cook completely onto the chops.
Black Cherry Cream Parfaits recipe.
Ingredients
2 (3 ounce) packages black cherry gelatin
2 cups boiling water
2 cups black cherry soda, chilled
1 cup whipping cream
1/2 cup confectioners' sugar
1 (15 ounce) can pitted dark sweet cherries, drained
1/2 cup chopped walnuts
Directions
In a bowl, dissolve gelatin in boiling water. Stir in soda; refrigerate for 2 hours or until partially set.
In a mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Stir cherries and walnuts into gelatin; fold in whipped cream. spoon into parfait glasses. Refrigerate until firm.
2 (3 ounce) packages black cherry gelatin
2 cups boiling water
2 cups black cherry soda, chilled
1 cup whipping cream
1/2 cup confectioners' sugar
1 (15 ounce) can pitted dark sweet cherries, drained
1/2 cup chopped walnuts
Directions
In a bowl, dissolve gelatin in boiling water. Stir in soda; refrigerate for 2 hours or until partially set.
In a mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Stir cherries and walnuts into gelatin; fold in whipped cream. spoon into parfait glasses. Refrigerate until firm.
Anisette Cookies II recipe.
Ingredients
3/4 cup white sugar
1/2 cup milk
1/2 cup vegetable oil
1 tablespoon anise extract
4 cups all-purpose flour
1/4 cup baking powder
1/2 teaspoon salt
1/2 cup all-purpose flour
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, beat together the eggs, sugar, milk, oil and anise extract until smooth. In a large bowl, stir together the flour, salt, baking powder and salt. Make a well in the center of the dry ingredients and pour the liquid mixture into it. Mix well until a soft dough is formed. Stir in the extra 1/2 cup of flour if necessary. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet, and flatten slightly.
Bake for 10 to 15 minutes in the preheated oven, until firm. Cool on wire racks.
3/4 cup white sugar
1/2 cup milk
1/2 cup vegetable oil
1 tablespoon anise extract
4 cups all-purpose flour
1/4 cup baking powder
1/2 teaspoon salt
1/2 cup all-purpose flour
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, beat together the eggs, sugar, milk, oil and anise extract until smooth. In a large bowl, stir together the flour, salt, baking powder and salt. Make a well in the center of the dry ingredients and pour the liquid mixture into it. Mix well until a soft dough is formed. Stir in the extra 1/2 cup of flour if necessary. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet, and flatten slightly.
Bake for 10 to 15 minutes in the preheated oven, until firm. Cool on wire racks.
Black Friday Pie recipe.
Ingredients
1 cup mashed potatoes
1/2 cup cubed cooked turkey
1/2 cup cooked cut green beans
1/2 cup turkey gravy
1 cup prepared stuffing
2 tablespoons butter, melted
Directions
Preheat an oven to 375 degrees F (190 degrees C). Thoroughly grease a 9-inch glass pie plate.
Spread mashed potatoes onto the bottom and up the sides of the greased pie plate. Fill potato crust with the turkey, green beans, and gravy. Smooth stuffing on top of the turkey and gravy to create a top crust.
Brush top of pie with melted butter. Bake pie until stuffing is golden and crispy, about 40 minutes. Let stand 5 minutes before serving.
1 cup mashed potatoes
1/2 cup cubed cooked turkey
1/2 cup cooked cut green beans
1/2 cup turkey gravy
1 cup prepared stuffing
2 tablespoons butter, melted
Directions
Preheat an oven to 375 degrees F (190 degrees C). Thoroughly grease a 9-inch glass pie plate.
Spread mashed potatoes onto the bottom and up the sides of the greased pie plate. Fill potato crust with the turkey, green beans, and gravy. Smooth stuffing on top of the turkey and gravy to create a top crust.
Brush top of pie with melted butter. Bake pie until stuffing is golden and crispy, about 40 minutes. Let stand 5 minutes before serving.
Bacon-Wrapped Pineapple Bites recipe.
Ingredients
2 (16 ounce) cans pineapple chunks, drained
1 (10 ounce) jar sweet-and-sour sauce
2 pounds bacon
1 box toothpicks
Directions
Place the pineapple in a large bowl, and toss with sweet and sour sauce. Cover, and marinate overnight in the refrigerator.
To prevent burning, place toothpicks in a small bowl of water and soak 10 minutes.
Place a paper towel over a microwave-safe dish and arrange part of the bacon on the towel; cover with another paper towel. Cook the bacon in a microwave oven on medium just until partially cooked and still pliable, 2 to 3 minutes. Repeat with remaining bacon. Cut bacon strips in half.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet and set aside.
Wrap half a bacon strip around each pineapple chunk. Secure bacon with a toothpick, and place on baking sheet. Repeat with remaining bacon and pineapple chunks.
Bake in preheated oven until bacon is crisp, 20 to 30 minutes. Cool 5 minutes before serving.
2 (16 ounce) cans pineapple chunks, drained
1 (10 ounce) jar sweet-and-sour sauce
2 pounds bacon
1 box toothpicks
Directions
Place the pineapple in a large bowl, and toss with sweet and sour sauce. Cover, and marinate overnight in the refrigerator.
To prevent burning, place toothpicks in a small bowl of water and soak 10 minutes.
Place a paper towel over a microwave-safe dish and arrange part of the bacon on the towel; cover with another paper towel. Cook the bacon in a microwave oven on medium just until partially cooked and still pliable, 2 to 3 minutes. Repeat with remaining bacon. Cut bacon strips in half.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet and set aside.
Wrap half a bacon strip around each pineapple chunk. Secure bacon with a toothpick, and place on baking sheet. Repeat with remaining bacon and pineapple chunks.
Bake in preheated oven until bacon is crisp, 20 to 30 minutes. Cool 5 minutes before serving.
Appetizer Crab Pizza recipe.
Ingredients
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1 teaspoon sugar
1/2 teaspoon salt
1 cup water
2 tablespoons olive oil or vegetable oil
2 (8 ounce) packages cream cheese, softened
2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed
1/4 cup milk
1 cup crumbled feta cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 cup shredded Swiss cheese, divided
Directions
In a large mixing bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a saucepan, heat water and oil to 120 degrees F-130 degrees F. Add to dry ingredients; 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 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. On a floured surface, roll each piece into a 13-in. circle; transfer to two 12-in. pizza pans. Build up edge slightly. Prick dough thoroughly with a fork. Bake crusts at 450 degrees F for 10-12 minutes or until lightly browned. Combine the cream cheese, crab, milk, feta cheese, basil, oregano, and garlic powder; spread mixture over each crust. Sprinkle each with 1/2 cup Swiss cheese. Bake 10-12 minutes longer or until crust is golden and cheese is melted. Cut into wedges.
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1 teaspoon sugar
1/2 teaspoon salt
1 cup water
2 tablespoons olive oil or vegetable oil
2 (8 ounce) packages cream cheese, softened
2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed
1/4 cup milk
1 cup crumbled feta cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 cup shredded Swiss cheese, divided
Directions
In a large mixing bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a saucepan, heat water and oil to 120 degrees F-130 degrees F. Add to dry ingredients; 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 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. On a floured surface, roll each piece into a 13-in. circle; transfer to two 12-in. pizza pans. Build up edge slightly. Prick dough thoroughly with a fork. Bake crusts at 450 degrees F for 10-12 minutes or until lightly browned. Combine the cream cheese, crab, milk, feta cheese, basil, oregano, and garlic powder; spread mixture over each crust. Sprinkle each with 1/2 cup Swiss cheese. Bake 10-12 minutes longer or until crust is golden and cheese is melted. Cut into wedges.
Bell Pepper-Cabbage Salad recipe.
Ingredients
1 head cabbage, cored
1 green bell pepper, diced
4 stalks celery ribs, diced
1 1/2 cups cider vinegar
1 cup water
6 packets artificial sweetener
Directions
Use the grating attachment of a food processor to grate the cabbage; transfer to a large bowl. Toss the green pepper and celery with the cabbage. Stir the vinegar, sweetener, and water together in a bowl; sprinkle over the cabbage mixture and toss until thoroughly coated.
1 head cabbage, cored
1 green bell pepper, diced
4 stalks celery ribs, diced
1 1/2 cups cider vinegar
1 cup water
6 packets artificial sweetener
Directions
Use the grating attachment of a food processor to grate the cabbage; transfer to a large bowl. Toss the green pepper and celery with the cabbage. Stir the vinegar, sweetener, and water together in a bowl; sprinkle over the cabbage mixture and toss until thoroughly coated.
A Good Barbeque Sauce recipe.
Ingredients
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 cup ketchup
1/4 cup minced onion
garlic powder to taste
1/2 teaspoon hot pepper sauce
Directions
In a medium saucepan, combine the cola, ketchup, onion, garlic powder and hot pepper sauce. Cook over medium heat until reduced by a third and thickened.
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 cup ketchup
1/4 cup minced onion
garlic powder to taste
1/2 teaspoon hot pepper sauce
Directions
In a medium saucepan, combine the cola, ketchup, onion, garlic powder and hot pepper sauce. Cook over medium heat until reduced by a third and thickened.
Basil Bean Salad recipe.
Ingredients
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14.5 ounce) can wax beans, drained
1 (14.5 ounce) can cut green beans, drained
1 medium green pepper, thinly sliced
1 medium onion, thinly sliced
1/2 cup white wine vinegar
1/2 cup vegetable oil
6 tablespoons sugar
1 tablespoon minced fresh basil
3/4 teaspoon ground mustard
3/4 teaspoon salt
Directions
In a large bowl, combine beans, green pepper and onion. In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt. Pour over bean mixture; toss to coat. Chill for several hours or overnight.
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14.5 ounce) can wax beans, drained
1 (14.5 ounce) can cut green beans, drained
1 medium green pepper, thinly sliced
1 medium onion, thinly sliced
1/2 cup white wine vinegar
1/2 cup vegetable oil
6 tablespoons sugar
1 tablespoon minced fresh basil
3/4 teaspoon ground mustard
3/4 teaspoon salt
Directions
In a large bowl, combine beans, green pepper and onion. In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt. Pour over bean mixture; toss to coat. Chill for several hours or overnight.
Blue Cheese Walnut Toasts recipe.
Ingredients
1 French baguette, cut into 1/3 inch thick slices
1/4 cup butter, melted
4 ounces crumbled blue cheese
1/4 cup butter, softened
salt and pepper to taste
1/2 cup chopped walnuts
1/2 cup chopped fresh parsley
Directions
Preheat the oven to 400 degrees F (200 degrees C). Brush one side of each slice of bread with melted butter, and place butter side up on a baking sheet. Bake for 7 minutes, or until lightly toasted.
In a small bowl, stir together the blue cheese, softened butter, salt and pepper. Spread this mixture over the tops of the toasted bread slices, then sprinkle with chopped walnuts.
Bake for 6 minutes in the preheated oven, or until the topping is melted and bubbly. Arrange on a serving tray and garnish with chopped parlsley.
1 French baguette, cut into 1/3 inch thick slices
1/4 cup butter, melted
4 ounces crumbled blue cheese
1/4 cup butter, softened
salt and pepper to taste
1/2 cup chopped walnuts
1/2 cup chopped fresh parsley
Directions
Preheat the oven to 400 degrees F (200 degrees C). Brush one side of each slice of bread with melted butter, and place butter side up on a baking sheet. Bake for 7 minutes, or until lightly toasted.
In a small bowl, stir together the blue cheese, softened butter, salt and pepper. Spread this mixture over the tops of the toasted bread slices, then sprinkle with chopped walnuts.
Bake for 6 minutes in the preheated oven, or until the topping is melted and bubbly. Arrange on a serving tray and garnish with chopped parlsley.
Broccoli and Tofu Stir Fry recipe.
Ingredients
1 tablespoon peanut oil
4 cloves garlic, minced
1 red bell pepper, seeded and sliced into strips
2 crowns broccoli, cut into florets
1/3 cup chicken broth
3 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
8 ounces extra firm tofu, diced
2 tablespoons cashew pieces
Directions
Heat peanut oil in a wok or large skillet over high heat. Stir in garlic and cook for a few seconds until it begins to brown. Add the bell pepper and broccoli; cook until the pepper begins to brown and soften, about 5 minutes.
Stir together the chicken broth, soy sauce, sherry, and cornstarch until dissolved. Pour the sauce into the wok and bring to a boil. Stir in the tofu, and cook until hot, about 1 minute. Garnish with cashew pieces to serve.
1 tablespoon peanut oil
4 cloves garlic, minced
1 red bell pepper, seeded and sliced into strips
2 crowns broccoli, cut into florets
1/3 cup chicken broth
3 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
8 ounces extra firm tofu, diced
2 tablespoons cashew pieces
Directions
Heat peanut oil in a wok or large skillet over high heat. Stir in garlic and cook for a few seconds until it begins to brown. Add the bell pepper and broccoli; cook until the pepper begins to brown and soften, about 5 minutes.
Stir together the chicken broth, soy sauce, sherry, and cornstarch until dissolved. Pour the sauce into the wok and bring to a boil. Stir in the tofu, and cook until hot, about 1 minute. Garnish with cashew pieces to serve.
Bacon Deviled Eggs recipe.
Ingredients
6 slices bacon
1/4 cup ranch dressing
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the egg yolks with the ranch dressing. Spoon the mixture into the egg white halves. Arrange on a tray and refrigerate at least 30 minutes before serving.
6 slices bacon
1/4 cup ranch dressing
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the egg yolks with the ranch dressing. Spoon the mixture into the egg white halves. Arrange on a tray and refrigerate at least 30 minutes before serving.
Applesauce Doughnuts recipe.
Ingredients
2 quarts oil for frying
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup white sugar
1/4 cup firmly packed light brown sugar
2 tablespoons vegetable oil
1/4 cup milk
1 cup unsweetened applesauce
1/2 teaspoon vanilla extract
Directions
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt onto piece of waxed paper.
In a large bowl, use an electric mixer at medium speed to beat together sugar, brown sugar and eggs until fluffy. Beat in 2 tablespoon oil. Stir flour mixture into egg mixture, alternately with milk, beginning and ending with dry ingredients, until well blended. Stir in applesauce and vanilla.
Carefully drop batter by level tablespoons, 3 or 4 at a time, into hot oil. Do not overcrowd pan or oil may overflow. Fry, turning once with tongs, for 3 minutes or until golden. Transfer with tongs to paper toweling to drain. Cool completely.
2 quarts oil for frying
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup white sugar
1/4 cup firmly packed light brown sugar
2 tablespoons vegetable oil
1/4 cup milk
1 cup unsweetened applesauce
1/2 teaspoon vanilla extract
Directions
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt onto piece of waxed paper.
In a large bowl, use an electric mixer at medium speed to beat together sugar, brown sugar and eggs until fluffy. Beat in 2 tablespoon oil. Stir flour mixture into egg mixture, alternately with milk, beginning and ending with dry ingredients, until well blended. Stir in applesauce and vanilla.
Carefully drop batter by level tablespoons, 3 or 4 at a time, into hot oil. Do not overcrowd pan or oil may overflow. Fry, turning once with tongs, for 3 minutes or until golden. Transfer with tongs to paper toweling to drain. Cool completely.
Baked Blueberry French Toast recipe.
Ingredients
24 slices day-old French bread
1 (8 ounce) package reduced-fat cream cheese, cubed
2/3 cup fat-free milk
1/2 cup reduced-fat sour cream
1/2 cup fat-free plain yogurt
1/3 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups egg substitute
2 cups fresh or frozen blueberries
confectioners' sugar
Directions
Place 12 slices of bread in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. In a blender or food processor, combine cream cheese, milk, sour cream, yogurt, syrup, vanilla, nutmeg and cinnamon. Add egg substitute; cover and process until smooth. Pour half of the egg mixture over bread; sprinkle with blueberries. Top with the remaining bread and egg mixture. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 20-30 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Dust with confectioners' sugar.
24 slices day-old French bread
1 (8 ounce) package reduced-fat cream cheese, cubed
2/3 cup fat-free milk
1/2 cup reduced-fat sour cream
1/2 cup fat-free plain yogurt
1/3 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups egg substitute
2 cups fresh or frozen blueberries
confectioners' sugar
Directions
Place 12 slices of bread in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. In a blender or food processor, combine cream cheese, milk, sour cream, yogurt, syrup, vanilla, nutmeg and cinnamon. Add egg substitute; cover and process until smooth. Pour half of the egg mixture over bread; sprinkle with blueberries. Top with the remaining bread and egg mixture. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 20-30 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Dust with confectioners' sugar.
Beef Barley Lentil Soup recipe.
Ingredients
1 pound lean ground beef
1 medium onion, chopped
2 cups cubed red potatoes (1/4 inch pieces)
1 cup chopped celery
1 cup diced carrots
1 cup dry lentils, rinsed
1/2 cup medium pearl barley
8 cups water
2 teaspoons beef bouillon granules
1 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
2 (14.5 ounce) cans stewed tomatoes
Directions
In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrots, lentils and barley. Combine the water, bouillon, salt and lemon-pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. Add the tomatoes; cook 2 hours longer.
1 pound lean ground beef
1 medium onion, chopped
2 cups cubed red potatoes (1/4 inch pieces)
1 cup chopped celery
1 cup diced carrots
1 cup dry lentils, rinsed
1/2 cup medium pearl barley
8 cups water
2 teaspoons beef bouillon granules
1 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
2 (14.5 ounce) cans stewed tomatoes
Directions
In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrots, lentils and barley. Combine the water, bouillon, salt and lemon-pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. Add the tomatoes; cook 2 hours longer.
Beefy Barbecue Macaroni recipe.
Ingredients
3/4 pound ground beef
1/2 cup chopped onion
3 garlic cloves, minced
3 1/2 cups cooked elbow macaroni
3/4 cup barbeque sauce
1/4 teaspoon pepper
1 dash cayenne pepper
1/4 cup milk
1 tablespoon butter or margarine
1 cup shredded sharp Cheddar cheese
Additional Cheddar cheese (optional)
Directions
In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add macaroni, barbecue sauce, pepper and cayenne; mix well. In a saucepan, heat milk and butter over medium heat until butter is melted. Stir in cheese until melted. Pour over the macaroni mixture and mix gently. Sprinkle with cheese if desired.
3/4 pound ground beef
1/2 cup chopped onion
3 garlic cloves, minced
3 1/2 cups cooked elbow macaroni
3/4 cup barbeque sauce
1/4 teaspoon pepper
1 dash cayenne pepper
1/4 cup milk
1 tablespoon butter or margarine
1 cup shredded sharp Cheddar cheese
Additional Cheddar cheese (optional)
Directions
In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add macaroni, barbecue sauce, pepper and cayenne; mix well. In a saucepan, heat milk and butter over medium heat until butter is melted. Stir in cheese until melted. Pour over the macaroni mixture and mix gently. Sprinkle with cheese if desired.
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