Ingredients
2 pounds ground beef
2 medium onions, chopped
1/2 cup chopped celery
3 cups water
2 (14.5 ounce) cans beef broth
1 cup quick-cooking barley
2 (14.5 ounce) cans diced tomatoes with garlic and onions, undrained
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon dried basil
Directions
In a Dutch oven, cook beef,m onions and celery until meat is no longer pink and vegetables are tender; drain. Stir in the water and broth; bring to a boil. Reduce heat. Add barley; cover and simmer for 10-20 minutes or until barley is tender. Stir in the remaining ingredients; heat through. Transfer to three 1-qt. freezer containers; cover and freeze for up to 3 months.
7.19.2011
Apple Dumplings I recipe.
Ingredients
3 tablespoons butter
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup packed brown sugar
2 tablespoons red currant jelly
1 1/2 cups boiling water
1 1/2 cups white sugar
3 tablespoons apple juice
1 recipe pastry for a 9 inch double crust pie
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large shallow baking dish.
Roll dough into a 18x12 inch rectangle that's 1/8 inch thick. Cut dough into 6 squares.
Combine butter, cinnamon, allspice, nutmeg, cloves and brown sugar. Peel and core apples. Place one apple on each square of pastry. In center of each apple place 1 teaspoon red currant jelly. Spread spice mixture over each apple; bring points of pastry together and seal. Place apples in the prepared baking dish with the seams either on top or underneath the apples.
Bake at 375 degrees F (190 degrees C) for 30 minutes. In a saucepan combine boiling water, granulated sugar, and apple juice. Cook until sugar is dissolved. Pour over baked apples and bake for an additional 20 minutes. Baste frequently. Serve warm. Makes 6 servings.
3 tablespoons butter
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup packed brown sugar
2 tablespoons red currant jelly
1 1/2 cups boiling water
1 1/2 cups white sugar
3 tablespoons apple juice
1 recipe pastry for a 9 inch double crust pie
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large shallow baking dish.
Roll dough into a 18x12 inch rectangle that's 1/8 inch thick. Cut dough into 6 squares.
Combine butter, cinnamon, allspice, nutmeg, cloves and brown sugar. Peel and core apples. Place one apple on each square of pastry. In center of each apple place 1 teaspoon red currant jelly. Spread spice mixture over each apple; bring points of pastry together and seal. Place apples in the prepared baking dish with the seams either on top or underneath the apples.
Bake at 375 degrees F (190 degrees C) for 30 minutes. In a saucepan combine boiling water, granulated sugar, and apple juice. Cook until sugar is dissolved. Pour over baked apples and bake for an additional 20 minutes. Baste frequently. Serve warm. Makes 6 servings.
Banana Yogurt Pie recipe.
Ingredients
2 cups rolled oats
1 cup pitted dates
1 teaspoon vanilla extract
2 tablespoons orange juice
3 tablespoons cocoa powder
1/4 cup boiling water
1 teaspoon unflavored gelatin
2 frozen bananas, peeled and chopped
1 cup low-fat evaporated milk, chilled
1/2 teaspoon vanilla extract
1 cup low-fat plain yogurt
1 banana, finely sliced
1/4 cup lemon juice
1 teaspoon ground nutmeg
Directions
Combine the rolled oats, dates, vanilla extract, orange juice, and cocoa powder in the bowl of a food processor. Blend for 3 minutes, or until mixture sticks together. Press the mixture thinly around the sides and base of a 9 inch pie dish and refrigerate.
Place the gelatin in a small bowl. Pour boiling water over gelatin, stir to dissolve, and set aside to cool.
Place frozen bananas in food processor or blender and blend until smooth. Add milk and blend for 3-4 minutes. Add extra vanilla and yogurt and mix well. Add dissolved gelatin. Pour mixture into the base of the pie dish and refrigerate until firm.
Soak the extra banana in the lemon juice, slice and place on top of pie. Sprinkle with nutmeg and serve.
2 cups rolled oats
1 cup pitted dates
1 teaspoon vanilla extract
2 tablespoons orange juice
3 tablespoons cocoa powder
1/4 cup boiling water
1 teaspoon unflavored gelatin
2 frozen bananas, peeled and chopped
1 cup low-fat evaporated milk, chilled
1/2 teaspoon vanilla extract
1 cup low-fat plain yogurt
1 banana, finely sliced
1/4 cup lemon juice
1 teaspoon ground nutmeg
Directions
Combine the rolled oats, dates, vanilla extract, orange juice, and cocoa powder in the bowl of a food processor. Blend for 3 minutes, or until mixture sticks together. Press the mixture thinly around the sides and base of a 9 inch pie dish and refrigerate.
Place the gelatin in a small bowl. Pour boiling water over gelatin, stir to dissolve, and set aside to cool.
Place frozen bananas in food processor or blender and blend until smooth. Add milk and blend for 3-4 minutes. Add extra vanilla and yogurt and mix well. Add dissolved gelatin. Pour mixture into the base of the pie dish and refrigerate until firm.
Soak the extra banana in the lemon juice, slice and place on top of pie. Sprinkle with nutmeg and serve.
Barbecue Beef Patties recipe.
Ingredients
1/2 cup barbecue sauce, divided
3/4 cup crushed cornflakes
1/2 teaspoon salt
1 pound ground beef
Directions
In a bowl, combine egg, 1/4 cup barbecue sauce, cornflake crumbs and salt. Add beef and mix well. Shape into four oval patties, about 3/4 in. thick. Place in a greased 11-in. x 7-in. x 2-in. baking pan. Spread with remaining barbecue sauce. Bake, uncovered, at 375 degrees F for 25-30 minutes or until meat is no longer pink and meat thermometer reads 160 degrees F; drain.
1/2 cup barbecue sauce, divided
3/4 cup crushed cornflakes
1/2 teaspoon salt
1 pound ground beef
Directions
In a bowl, combine egg, 1/4 cup barbecue sauce, cornflake crumbs and salt. Add beef and mix well. Shape into four oval patties, about 3/4 in. thick. Place in a greased 11-in. x 7-in. x 2-in. baking pan. Spread with remaining barbecue sauce. Bake, uncovered, at 375 degrees F for 25-30 minutes or until meat is no longer pink and meat thermometer reads 160 degrees F; drain.
Big Daddy's Barbeque Sauce recipe.
Ingredients
1 cup ketchup
1/4 cup water
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
3 tablespoons butter
1/2 teaspoon celery salt
salt and pepper to taste
Directions
Bring the ketchup, water, liquid smoke, Worcestershire sauce, butter, and celery salt to a simmer in a small saucepan over medium heat. Season to taste with salt and pepper before serving.
1 cup ketchup
1/4 cup water
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
3 tablespoons butter
1/2 teaspoon celery salt
salt and pepper to taste
Directions
Bring the ketchup, water, liquid smoke, Worcestershire sauce, butter, and celery salt to a simmer in a small saucepan over medium heat. Season to taste with salt and pepper before serving.
Blueberry Turnovers recipe.
Ingredients
1 (8 ounce) package refrigerated crescent rolls
1/2 cup fresh blueberries
1/4 cup confectioners' sugar
1/4 cup prepared vanilla frosting (optional)
Directions
Preheat oven to 375 degrees F (190 degrees C). Roll out crescent dough triangles onto a baking sheet.
Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.
Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining confectioners' sugar. Drizzle with the vanilla frosting.
1 (8 ounce) package refrigerated crescent rolls
1/2 cup fresh blueberries
1/4 cup confectioners' sugar
1/4 cup prepared vanilla frosting (optional)
Directions
Preheat oven to 375 degrees F (190 degrees C). Roll out crescent dough triangles onto a baking sheet.
Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.
Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining confectioners' sugar. Drizzle with the vanilla frosting.
Brown Rice Lentil Salad recipe.
Ingredients
1/2 cup uncooked brown rice
1 cup water
1 teaspoon chicken bouillon granules
1 cup cooked lentils
1 medium tomato, seeded and diced
1/3 cup thinly sliced green onion
1 tablespoon minced fresh parsley
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons lime juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a saucepan over medium heat, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is tender. Cool.
In a bowl, combine the rice, lentils, tomato, onions and parsley. In a small bowl, combine the remaining ingredients. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.
1/2 cup uncooked brown rice
1 cup water
1 teaspoon chicken bouillon granules
1 cup cooked lentils
1 medium tomato, seeded and diced
1/3 cup thinly sliced green onion
1 tablespoon minced fresh parsley
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons lime juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a saucepan over medium heat, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is tender. Cool.
In a bowl, combine the rice, lentils, tomato, onions and parsley. In a small bowl, combine the remaining ingredients. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Banana Crunch Cake recipe.
Ingredients
3/4 cup rolled oats
1/3 cup packed brown sugar
2 tablespoons butter, melted
2 tablespoons chopped walnuts
1/2 cup shortening
2/3 cup white sugar
1 cup mashed banana
1 teaspoon vanilla extract
1 cup oat flour
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Make the oat crunch topping: In a small bowl, combine the rolled oats, brown sugar, melted butter and 2 tablespoons chopped walnuts. Mix well and set aside.
In a large bowl, cream shortening and white sugar until light and fluffy. Blend in bananas, eggs, and vanilla. Combine the oat flour, all-purpose flour, baking soda and salt. Beat into creamed mixture. Stir in 1/2 cup chopped walnuts. Pour batter into the prepared pan. Sprinkle with the oat crunch topping.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
3/4 cup rolled oats
1/3 cup packed brown sugar
2 tablespoons butter, melted
2 tablespoons chopped walnuts
1/2 cup shortening
2/3 cup white sugar
1 cup mashed banana
1 teaspoon vanilla extract
1 cup oat flour
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Make the oat crunch topping: In a small bowl, combine the rolled oats, brown sugar, melted butter and 2 tablespoons chopped walnuts. Mix well and set aside.
In a large bowl, cream shortening and white sugar until light and fluffy. Blend in bananas, eggs, and vanilla. Combine the oat flour, all-purpose flour, baking soda and salt. Beat into creamed mixture. Stir in 1/2 cup chopped walnuts. Pour batter into the prepared pan. Sprinkle with the oat crunch topping.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Baked Seafood Au Gratin recipe.
Ingredients
1 onion, chopped
1 green bell pepper, chopped
1 cup butter, divided
1 cup all-purpose flour, divided
1 pound fresh crabmeat
4 cups water
1 pound fresh shrimp, peeled and deveined
1/2 pound small scallops
1/2 pound flounder fillets
3 cups milk
1 cup shredded sharp Cheddar cheese
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 pinch ground black pepper
1 dash hot pepper sauce
1/2 cup grated Parmesan cheese
Directions
In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside.
In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.
In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.
1 onion, chopped
1 green bell pepper, chopped
1 cup butter, divided
1 cup all-purpose flour, divided
1 pound fresh crabmeat
4 cups water
1 pound fresh shrimp, peeled and deveined
1/2 pound small scallops
1/2 pound flounder fillets
3 cups milk
1 cup shredded sharp Cheddar cheese
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 pinch ground black pepper
1 dash hot pepper sauce
1/2 cup grated Parmesan cheese
Directions
In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside.
In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.
In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.
Almond Shortbread I recipe.
Ingredients
1 cup butter
1/2 cup white sugar
2 teaspoons almond extract
2 1/2 cups sifted all-purpose flour
1/3 cup granulated sugar for decoration
Directions
In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Refrigerate, covered for 2 hours.
Preheat oven 300 degrees F (150 degrees C).
On lightly sugared surface, roll out dough, one part at a time, about 1/2 inch thick. Using a 1 1/2 inch round cookie cutter, cut out cookies. Place 1 inch apart, on ungreased cookie sheet. With end of wooden spoon, or cookie press, make an indentation in center of each cookie.
Bake 25 to 30 minutes, or until light golden brown around the edges. While still warm, roll in sugar. Cool completely on a wire rack.
1 cup butter
1/2 cup white sugar
2 teaspoons almond extract
2 1/2 cups sifted all-purpose flour
1/3 cup granulated sugar for decoration
Directions
In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Refrigerate, covered for 2 hours.
Preheat oven 300 degrees F (150 degrees C).
On lightly sugared surface, roll out dough, one part at a time, about 1/2 inch thick. Using a 1 1/2 inch round cookie cutter, cut out cookies. Place 1 inch apart, on ungreased cookie sheet. With end of wooden spoon, or cookie press, make an indentation in center of each cookie.
Bake 25 to 30 minutes, or until light golden brown around the edges. While still warm, roll in sugar. Cool completely on a wire rack.
Andouille and Chicken Creole Pasta recipe.
Ingredients
2 tablespoons margarine
1/2 pound andouille sausage, diced
2 skinless, boneless chicken breast halves - cut into strips
3 tablespoons Creole seasoning
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
8 ounces fresh mushrooms, sliced
4 green onions, chopped
1 (14.5 ounce) can fat-free chicken broth
1 cup 2% milk
2 teaspoons lemon pepper
2 teaspoons garlic powder
1/4 cup cornstarch
1/2 cup cold water
1 (16 ounce) package linguine pasta
Directions
Melt the margarine in a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Saute over medium heat until the mushrooms begin to shrink, about 10 minutes.
Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved - I like to use a coffee mug. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.
Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.
2 tablespoons margarine
1/2 pound andouille sausage, diced
2 skinless, boneless chicken breast halves - cut into strips
3 tablespoons Creole seasoning
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
8 ounces fresh mushrooms, sliced
4 green onions, chopped
1 (14.5 ounce) can fat-free chicken broth
1 cup 2% milk
2 teaspoons lemon pepper
2 teaspoons garlic powder
1/4 cup cornstarch
1/2 cup cold water
1 (16 ounce) package linguine pasta
Directions
Melt the margarine in a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Saute over medium heat until the mushrooms begin to shrink, about 10 minutes.
Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved - I like to use a coffee mug. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.
Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.
Basic Quiche by Shelly recipe.
Ingredients
2 cups half-and-half cream
1/8 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
4 ounces Jarlsberg cheese, shredded
2 ounces mozzarella cheese, shredded
1 (9 inch) unbaked pie shell
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, whisk together eggs and half-and-half. Season with salt, white pepper and nutmeg. Place shredded Jarlsberg and mozzarella in the pie shell. Pour egg mixture over cheese.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.
2 cups half-and-half cream
1/8 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
4 ounces Jarlsberg cheese, shredded
2 ounces mozzarella cheese, shredded
1 (9 inch) unbaked pie shell
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, whisk together eggs and half-and-half. Season with salt, white pepper and nutmeg. Place shredded Jarlsberg and mozzarella in the pie shell. Pour egg mixture over cheese.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.
Baked Zucchini de Provence recipe.
Ingredients
3 zucchini, sliced into 1/4-inch rounds
3 tablespoons extra-virgin olive oil
2 teaspoons fine sea salt
1 tablespoon herbes de Provence
1/4 cup breadcrumbs
1/4 cup shredded Parmesan cheese
3 tablespoons extra-virgin olive oil
salt and pepper to taste
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbes de Provence. Repeat layering until the zucchini is all used.
Bake in the preheated oven for 30 minutes.
While the zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and 3 tablespoons olive oil in a bowl; season with salt and pepper. Spread evenly over the baked zucchini and return to oven 10 minutes more; serve hot.
3 zucchini, sliced into 1/4-inch rounds
3 tablespoons extra-virgin olive oil
2 teaspoons fine sea salt
1 tablespoon herbes de Provence
1/4 cup breadcrumbs
1/4 cup shredded Parmesan cheese
3 tablespoons extra-virgin olive oil
salt and pepper to taste
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbes de Provence. Repeat layering until the zucchini is all used.
Bake in the preheated oven for 30 minutes.
While the zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and 3 tablespoons olive oil in a bowl; season with salt and pepper. Spread evenly over the baked zucchini and return to oven 10 minutes more; serve hot.
Apple and Honey Sorbet recipe.
Ingredients
1 1/4 pounds Granny Smith apples, cored and thinly sliced
1 1/2 cups water
1 1/2 cups sugar
1 1/2 lemons, juiced
1 tablespoon honey
Directions
In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.
1 1/4 pounds Granny Smith apples, cored and thinly sliced
1 1/2 cups water
1 1/2 cups sugar
1 1/2 lemons, juiced
1 tablespoon honey
Directions
In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.
Applesauce Bread II recipe.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup white sugar
3 tablespoons vegetable oil
2/3 cup applesauce
1 1/2 teaspoons ground cinnamon
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Let the dough mix for 3 to 5 minutes, until all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. After 3 to 5 minutes have passed on the clock display, press Stop. Smooth out the top of the loaf with the rubber spatula. Select Bake setting and press Start.
To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is dough on the toothpick, reset the machine to Bake and continue an additional 10 to 15 minutes. Test again with toothpick to assure the bread is completely baked. Remove the pan from the machine but allow the bread to remain in the pan for 10 minutes before removing the bread and placing on a wire rack to cool.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup white sugar
3 tablespoons vegetable oil
2/3 cup applesauce
1 1/2 teaspoons ground cinnamon
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Let the dough mix for 3 to 5 minutes, until all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. After 3 to 5 minutes have passed on the clock display, press Stop. Smooth out the top of the loaf with the rubber spatula. Select Bake setting and press Start.
To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is dough on the toothpick, reset the machine to Bake and continue an additional 10 to 15 minutes. Test again with toothpick to assure the bread is completely baked. Remove the pan from the machine but allow the bread to remain in the pan for 10 minutes before removing the bread and placing on a wire rack to cool.
Almond Biscotti recipe.
Ingredients
1/2 cup butter or margarine, softened
1 1/4 cups sugar, divided
1 teaspoon anise or vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup chopped almonds
2 teaspoons milk
Directions
In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in anise or vanilla. Combine dry ingredients; add to creamed mixture. Stir in almonds. Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300 degrees F. Lift rectangles with foil onto wire rack; cool for 15 minutes. Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door ajar to cool. Store in airtight container.
1/2 cup butter or margarine, softened
1 1/4 cups sugar, divided
1 teaspoon anise or vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup chopped almonds
2 teaspoons milk
Directions
In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in anise or vanilla. Combine dry ingredients; add to creamed mixture. Stir in almonds. Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300 degrees F. Lift rectangles with foil onto wire rack; cool for 15 minutes. Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door ajar to cool. Store in airtight container.
Best Green Beans recipe.
Ingredients
1/2 pound sliced bacon, diced
4 fresh mushrooms, sliced
1 clove garlic, diced
2 (15.5 ounce) cans French cut green beans
1 1/2 teaspoons soy sauce
Directions
Place bacon into a large saucepan over medium heat. Cook until browned, stirring occasionally. Add the mushrooms and garlic, and reduce the heat to medium-low. Let cook for a few minutes to soften the mushrooms. Stir in the green beans and soy sauce, and heat through.
1/2 pound sliced bacon, diced
4 fresh mushrooms, sliced
1 clove garlic, diced
2 (15.5 ounce) cans French cut green beans
1 1/2 teaspoons soy sauce
Directions
Place bacon into a large saucepan over medium heat. Cook until browned, stirring occasionally. Add the mushrooms and garlic, and reduce the heat to medium-low. Let cook for a few minutes to soften the mushrooms. Stir in the green beans and soy sauce, and heat through.
Brazilian Lemonade recipe.
Ingredients
1/2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water
ice
Directions
Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.
Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.
1/2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water
ice
Directions
Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.
Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.
All-Bran Shepherd's Pie recipe.
Ingredients
4 medium potatoes, peeled
2 teaspoons margarine or butter
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound lean ground beef
1 onion, chopped
1 clove garlic, minced
1/2 cup Kellogg's* All-Bran* Original cereal
1/2 cup beef broth or tomato juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground thyme
1/4 teaspoon pepper
1 (12 ounce) can whole kernel corn, drained
1/2 teaspoon paprika
2 small tomatoes, sliced
1 tablespoon finely chopped parsley
Directions
Cut potatoes in half and cook in boiling water until tender; drain. Mash with margarine and milk; season to taste with salt and pepper.
In a skillet over medium heat, cook beef, onion and garlic until meat is browned; drain. Add cereal, broth, Worcestershire and seasonings. Spoon into 2 L (8 cup) baking dish. Top with corn. Spread mashed potatoes evenly on top. Sprinkle with paprika.
Bake at 190 degrees C ( 375 degrees F ) until heated though, about 30 minutes.
Arrange half slices if tomato around edges; sprinkle with parsley and serve hot.
4 medium potatoes, peeled
2 teaspoons margarine or butter
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound lean ground beef
1 onion, chopped
1 clove garlic, minced
1/2 cup Kellogg's* All-Bran* Original cereal
1/2 cup beef broth or tomato juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground thyme
1/4 teaspoon pepper
1 (12 ounce) can whole kernel corn, drained
1/2 teaspoon paprika
2 small tomatoes, sliced
1 tablespoon finely chopped parsley
Directions
Cut potatoes in half and cook in boiling water until tender; drain. Mash with margarine and milk; season to taste with salt and pepper.
In a skillet over medium heat, cook beef, onion and garlic until meat is browned; drain. Add cereal, broth, Worcestershire and seasonings. Spoon into 2 L (8 cup) baking dish. Top with corn. Spread mashed potatoes evenly on top. Sprinkle with paprika.
Bake at 190 degrees C ( 375 degrees F ) until heated though, about 30 minutes.
Arrange half slices if tomato around edges; sprinkle with parsley and serve hot.
Balsamic Cole Slaw recipe.
Ingredients
1 serving cooking spray
1 cup shredded cabbage
1 cup shredded red cabbage
1/2 cup shredded carrots
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup balsamic vinegar
Directions
Heat a large skillet over medium-high heat. Spray with cooking spray.
Cook the cabbage, red cabbage, and carrots in the hot skillet until they begin to soften, about 2 minutes. Stir in the garlic powder, onion powder, salt, and pepper. Continue to cook and stir until cabbage and carrots are soft, 8 to 10 minutes. Stir balsamic vinegar into the cabbage mixture just before removing from heat.
1 serving cooking spray
1 cup shredded cabbage
1 cup shredded red cabbage
1/2 cup shredded carrots
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup balsamic vinegar
Directions
Heat a large skillet over medium-high heat. Spray with cooking spray.
Cook the cabbage, red cabbage, and carrots in the hot skillet until they begin to soften, about 2 minutes. Stir in the garlic powder, onion powder, salt, and pepper. Continue to cook and stir until cabbage and carrots are soft, 8 to 10 minutes. Stir balsamic vinegar into the cabbage mixture just before removing from heat.
Best Green Bean Casserole recipe.
Ingredients
2 (14.5 ounce) cans green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French fried onions
1 cup shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.
2 (14.5 ounce) cans green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French fried onions
1 cup shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.
Berry-Blue Corn Muffins recipe.
Ingredients
1 1/4 cups all-purpose flour
1 cup yellow cornmeal
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
2 1/2 teaspoons vanilla extract
1 cup buttermilk
1 1/2 cups fresh blueberries
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, combine flour, cornmeal, sugar, salt, baking powder and baking soda. In a separate bowl, beat together oil, vanilla and egg. Stir egg mixture into dry ingredients alternating with the buttermilk just until moistened. Gently fold in the blueberries. Spoon batter into prepared muffin tins.
Bake in preheated oven for 20 to 25 minutes, until golden. Serve warm.
1 1/4 cups all-purpose flour
1 cup yellow cornmeal
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
2 1/2 teaspoons vanilla extract
1 cup buttermilk
1 1/2 cups fresh blueberries
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, combine flour, cornmeal, sugar, salt, baking powder and baking soda. In a separate bowl, beat together oil, vanilla and egg. Stir egg mixture into dry ingredients alternating with the buttermilk just until moistened. Gently fold in the blueberries. Spoon batter into prepared muffin tins.
Bake in preheated oven for 20 to 25 minutes, until golden. Serve warm.
Almond Carrots recipe.
Ingredients
2 pounds carrots, sliced
1 small onion, thinly sliced
1 small green bell pepper, cut into thin strips
1/2 cup vegetable oil
1/2 cup white sugar
1/4 cup distilled white vinegar
2 teaspoons almond extract
1 teaspoon dried basil
Directions
In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.
In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.
Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.
2 pounds carrots, sliced
1 small onion, thinly sliced
1 small green bell pepper, cut into thin strips
1/2 cup vegetable oil
1/2 cup white sugar
1/4 cup distilled white vinegar
2 teaspoons almond extract
1 teaspoon dried basil
Directions
In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.
In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.
Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.
Blueberry Lime Mold recipe.
Ingredients
1 (3 ounce) package lime flavored gelatin mix
1 tablespoon sugar
2 tablespoons lime juice
1 1/2 cups boiling water
1 (8 ounce) container frozen whipped topping, thawed
1 pint fresh blueberries
Directions
In a medium bowl, whisk together the gelatin mix, sugar, lime juice, and boiling water for one minute, or until the gelatin is completely dissolved. Cover, and chill for one hour, or until slightly thickened.
When the gelatin mixture is thick, whip with a whisk or electric mixer until light in color, and double in volume. Whisk in whipped topping, and fold in blueberries. Lightly grease a 5 or 6 cup gelatin mold, and fill with the gelatin mixture. Chill for 4 hours, or until firm. Carefully unmold onto a platter, and serve.
1 (3 ounce) package lime flavored gelatin mix
1 tablespoon sugar
2 tablespoons lime juice
1 1/2 cups boiling water
1 (8 ounce) container frozen whipped topping, thawed
1 pint fresh blueberries
Directions
In a medium bowl, whisk together the gelatin mix, sugar, lime juice, and boiling water for one minute, or until the gelatin is completely dissolved. Cover, and chill for one hour, or until slightly thickened.
When the gelatin mixture is thick, whip with a whisk or electric mixer until light in color, and double in volume. Whisk in whipped topping, and fold in blueberries. Lightly grease a 5 or 6 cup gelatin mold, and fill with the gelatin mixture. Chill for 4 hours, or until firm. Carefully unmold onto a platter, and serve.
Big-Batch Beef Sauce recipe.
Ingredients
4 pounds ground beef
4 medium onions, chopped
5 celery ribs, sliced
4 garlic cloves, minced
3 (28 ounce) cans diced tomatoes, undrained
2 (6 ounce) cans tomato paste
2 (4.5 ounce) jars sliced mushrooms, drained (optional)
1/4 cup minced fresh parsley
1 tablespoon salt
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
Directions
In a Dutch oven over medium heat, cook beef, onions, celery and garlic until meat is no longer pink and vegetables are tender; drain. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 1 to 1-1/2 hours, stirring occasionally. Cool. Transfer to freezer bags or containers, about 2 cups in each. May be frozen for up to 3 months.
4 pounds ground beef
4 medium onions, chopped
5 celery ribs, sliced
4 garlic cloves, minced
3 (28 ounce) cans diced tomatoes, undrained
2 (6 ounce) cans tomato paste
2 (4.5 ounce) jars sliced mushrooms, drained (optional)
1/4 cup minced fresh parsley
1 tablespoon salt
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
Directions
In a Dutch oven over medium heat, cook beef, onions, celery and garlic until meat is no longer pink and vegetables are tender; drain. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 1 to 1-1/2 hours, stirring occasionally. Cool. Transfer to freezer bags or containers, about 2 cups in each. May be frozen for up to 3 months.
Berry Bread Pudding with Brown Sugar Sauce recipe.
Ingredients
3 tablespoons butter
1 1/2 (1 pound) loaves stale French bread, sliced
6 cups whole milk
2 cups white sugar
2 1/2 tablespoons vanilla extract
2 1/2 teaspoons ground cinnamon
1 cup chopped strawberries
1 cup blackberries
1/2 cup unsalted butter
1 cup packed brown sugar
1/3 cup water
1/4 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 egg, beaten
Directions
Generously butter a 9x13 inch baking dish. Arrange the bread slices in the dish so they are packed in a little bit tight. In a medium bowl, whisk together the 4 eggs, milk, white sugar, vanilla, and cinnamon. Pour the liquid over the bread, and let it sit for an hour in the refrigerator. Press down the top with a spatula occasionally to help the bread absorb the liquid. After about 30 minutes, sprinkle the berries over the pudding, and press them down inside a bit to distribute.
Preheat the oven to 350 degrees F (175 degrees C). Bake the bread pudding for 45 to 50 minutes in the preheated oven, or until the top is golden, and the middle is firm. While the pudding is baking, make the brown sugar sauce.
Melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar, water, pumpkin pie spice, and salt. Cook, stirring constantly for about 2 minutes. Remove from heat, and whisk in the egg. Return to the burner, and cook stirring constantly until thickened, about 1 minute. Serve hot over the hot bread pudding.
3 tablespoons butter
1 1/2 (1 pound) loaves stale French bread, sliced
6 cups whole milk
2 cups white sugar
2 1/2 tablespoons vanilla extract
2 1/2 teaspoons ground cinnamon
1 cup chopped strawberries
1 cup blackberries
1/2 cup unsalted butter
1 cup packed brown sugar
1/3 cup water
1/4 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 egg, beaten
Directions
Generously butter a 9x13 inch baking dish. Arrange the bread slices in the dish so they are packed in a little bit tight. In a medium bowl, whisk together the 4 eggs, milk, white sugar, vanilla, and cinnamon. Pour the liquid over the bread, and let it sit for an hour in the refrigerator. Press down the top with a spatula occasionally to help the bread absorb the liquid. After about 30 minutes, sprinkle the berries over the pudding, and press them down inside a bit to distribute.
Preheat the oven to 350 degrees F (175 degrees C). Bake the bread pudding for 45 to 50 minutes in the preheated oven, or until the top is golden, and the middle is firm. While the pudding is baking, make the brown sugar sauce.
Melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar, water, pumpkin pie spice, and salt. Cook, stirring constantly for about 2 minutes. Remove from heat, and whisk in the egg. Return to the burner, and cook stirring constantly until thickened, about 1 minute. Serve hot over the hot bread pudding.
Breakfast Sausage Roll recipe.
Ingredients
2 (1 pound) loaves frozen white bread dough
1 tablespoon vegetable oil
1 pound ground pork sausage
1 pound ground spicy pork sausage
1/2 large green bell pepper, chopped
1 (6 ounce) can canned mushrooms
2 cups shredded mozzarella cheese
2 tablespoons water
Directions
Rub the frozen bread dough with vegetable oil, cover and allow to thaw overnight at room temperature.
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 350 degrees F (175 degrees C).
Roll out one loaf of bread and place on an ungreased cookie sheet. Layer cooked sausage, green peppers, mushrooms, and cheese on top of bread. Leave 1 inch border at the edges bare. Roll out second loaf of bread and place over bread and filling. Enclose filling by pinching edges of both loaves together.
In a small bowl, beat together egg and water. Brush surface of roll with egg wash. Bake in preheated oven for 25 to 30 minutes, or until golden brown.
2 (1 pound) loaves frozen white bread dough
1 tablespoon vegetable oil
1 pound ground pork sausage
1 pound ground spicy pork sausage
1/2 large green bell pepper, chopped
1 (6 ounce) can canned mushrooms
2 cups shredded mozzarella cheese
2 tablespoons water
Directions
Rub the frozen bread dough with vegetable oil, cover and allow to thaw overnight at room temperature.
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 350 degrees F (175 degrees C).
Roll out one loaf of bread and place on an ungreased cookie sheet. Layer cooked sausage, green peppers, mushrooms, and cheese on top of bread. Leave 1 inch border at the edges bare. Roll out second loaf of bread and place over bread and filling. Enclose filling by pinching edges of both loaves together.
In a small bowl, beat together egg and water. Brush surface of roll with egg wash. Bake in preheated oven for 25 to 30 minutes, or until golden brown.
Baked Spaghetti with Chicken recipe.
Ingredients
3 tablespoons olive oil
2 bay leaves
1 1/2 tablespoons Italian seasoning
1 teaspoon chopped garlic
salt and pepper to taste
4 skinless, boneless chicken breast halves
1 green bell pepper, chopped
1/2 onion, chopped
1 head broccoli, cut into florets
8 fresh mushrooms, sliced
1 pound uncooked spaghetti
5 ounces shredded Colby-Monterey Jack cheese
1 (16 ounce) jar spaghetti sauce
Directions
In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes.
While vegetables are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into 9x13 inch pan. Top with shredded cheese.
Bake in preheated oven for 20 minutes, or until cheese is melted. Serve.
3 tablespoons olive oil
2 bay leaves
1 1/2 tablespoons Italian seasoning
1 teaspoon chopped garlic
salt and pepper to taste
4 skinless, boneless chicken breast halves
1 green bell pepper, chopped
1/2 onion, chopped
1 head broccoli, cut into florets
8 fresh mushrooms, sliced
1 pound uncooked spaghetti
5 ounces shredded Colby-Monterey Jack cheese
1 (16 ounce) jar spaghetti sauce
Directions
In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes.
While vegetables are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into 9x13 inch pan. Top with shredded cheese.
Bake in preheated oven for 20 minutes, or until cheese is melted. Serve.
BBQ Sauce for Chicken recipe.
Ingredients
3 tablespoons vegetable oil
2 onions, chopped
5 cloves garlic, minced
1 (12 fluid ounce) can frozen orange juice concentrate, thawed
2 teaspoons mustard powder
2 cups ketchup
1 lemon, juiced
1/2 cup Burgundy wine
salt and pepper to taste
Directions
In a medium skillet saute onion and garlic for 4 to 5 minutes (until translucent). Add the orange juice, mustard, ketchup, lemon, Chianti/burgundy, salt and pepper. Simmer all together over low heat for 30 minutes, then put through food processor. Sauce may be thinned with water to taste, if desired.
3 tablespoons vegetable oil
2 onions, chopped
5 cloves garlic, minced
1 (12 fluid ounce) can frozen orange juice concentrate, thawed
2 teaspoons mustard powder
2 cups ketchup
1 lemon, juiced
1/2 cup Burgundy wine
salt and pepper to taste
Directions
In a medium skillet saute onion and garlic for 4 to 5 minutes (until translucent). Add the orange juice, mustard, ketchup, lemon, Chianti/burgundy, salt and pepper. Simmer all together over low heat for 30 minutes, then put through food processor. Sauce may be thinned with water to taste, if desired.
Bran Muffins III recipe.
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 cups wheat bran
1/2 teaspoon salt
1 1/4 teaspoons baking soda
6 tablespoons molasses
2 cups buttermilk
1 egg, beaten
3 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease muffin pans or line with paper cups.
In a large bowl, combine all purpose flour, whole wheat flour, wheat bran, salt and baking soda. Add molasses, buttermilk, egg and butter; stir just to moisten. Scoop batter into prepared muffin pans. Cups should be 2/3 to 3/4 full.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 cups wheat bran
1/2 teaspoon salt
1 1/4 teaspoons baking soda
6 tablespoons molasses
2 cups buttermilk
1 egg, beaten
3 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease muffin pans or line with paper cups.
In a large bowl, combine all purpose flour, whole wheat flour, wheat bran, salt and baking soda. Add molasses, buttermilk, egg and butter; stir just to moisten. Scoop batter into prepared muffin pans. Cups should be 2/3 to 3/4 full.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Apricot Kolaches recipe.
Ingredients
1 cup butter, softened
6 ounces cream cheese, softened
2 tablespoons white sugar
2 cups all-purpose flour
3/4 cup dried apricots
1 1/2 cups water
3/4 cup white sugar
Directions
To make Filling: Combine apricots and water in heavy saucepan and cook covered over medium heat for 10 minutes or until apricots are soft. Cook UNCOVERED 5 to 10 minutes or until most of the water has been absorbed.
Mash apricots, stir in 2 tablespoons of sugar and let filling cool. Set aside.
To make Dough: Cream butter and cream cheese until fluffy; add 3/4 cup sugar and beat well. Add flour and mix well. Shape dough into ball and chill 1 hour.
Turn dough onto well-floured surface, working with only half the dough. Roll into 1/8 inch thickness and cut into 2 inch squares. Spoon 1/2 teaspoon of apricot filling into the center of the square. Bring four corners to center, pinching to seal.
Bake at 400 degrees F for about 15 minutes. Optional - you may baste with butter halfway thru baking period.
Optional - drizzle LIGHTLY with powdered sugar/milk frosting if you desire sweeter kolaches.
1 cup butter, softened
6 ounces cream cheese, softened
2 tablespoons white sugar
2 cups all-purpose flour
3/4 cup dried apricots
1 1/2 cups water
3/4 cup white sugar
Directions
To make Filling: Combine apricots and water in heavy saucepan and cook covered over medium heat for 10 minutes or until apricots are soft. Cook UNCOVERED 5 to 10 minutes or until most of the water has been absorbed.
Mash apricots, stir in 2 tablespoons of sugar and let filling cool. Set aside.
To make Dough: Cream butter and cream cheese until fluffy; add 3/4 cup sugar and beat well. Add flour and mix well. Shape dough into ball and chill 1 hour.
Turn dough onto well-floured surface, working with only half the dough. Roll into 1/8 inch thickness and cut into 2 inch squares. Spoon 1/2 teaspoon of apricot filling into the center of the square. Bring four corners to center, pinching to seal.
Bake at 400 degrees F for about 15 minutes. Optional - you may baste with butter halfway thru baking period.
Optional - drizzle LIGHTLY with powdered sugar/milk frosting if you desire sweeter kolaches.
Apricot Orange Syrup with Amaretto recipe.
Ingredients
3/4 pound very ripe fresh apricots, pitted and halved
1/2 cup white sugar
1/2 teaspoon vanilla extract
1/2 cup orange juice
1 tablespoon amaretto liqueur
1 tablespoon water, if needed (optional)
1/2 teaspoon cornstarch
1/4 cup water
Directions
Mix together the apricots, sugar, vanilla extract, orange juice, and amaretto liqueur in a saucepan over medium heat, stirring until the sugar has dissolved. Bring to a boil, and cook, stirring constantly, until the apricots are soft and have started to release their juice, about 5 minutes. Reduce heat to low, and simmer until the apricots have broken down, about 1 1/2 hour. If mixture is too thick or begins to burn, stir in 1 tablespoon of water and mix well.
Stir cornstarch into 1/4 cup water, and pour into the apricot mixture. Bring to a boil, and simmer until the mixture forms a thick syrup, about 30 more minutes.
3/4 pound very ripe fresh apricots, pitted and halved
1/2 cup white sugar
1/2 teaspoon vanilla extract
1/2 cup orange juice
1 tablespoon amaretto liqueur
1 tablespoon water, if needed (optional)
1/2 teaspoon cornstarch
1/4 cup water
Directions
Mix together the apricots, sugar, vanilla extract, orange juice, and amaretto liqueur in a saucepan over medium heat, stirring until the sugar has dissolved. Bring to a boil, and cook, stirring constantly, until the apricots are soft and have started to release their juice, about 5 minutes. Reduce heat to low, and simmer until the apricots have broken down, about 1 1/2 hour. If mixture is too thick or begins to burn, stir in 1 tablespoon of water and mix well.
Stir cornstarch into 1/4 cup water, and pour into the apricot mixture. Bring to a boil, and simmer until the mixture forms a thick syrup, about 30 more minutes.
Broccoli Salad recipe.
Ingredients
4 cups fresh broccoli florets
1/4 cup red onion, finely diced
3 tablespoons raisins
2 tablespoons dry roasted sunflower seeds
1/4 cup plain yogurt
2 tablespoons orange juice
1 tablespoon fat-free mayonnaise
Directions
Combine the broccoli, onions, raisins, and sunflower seeds.
In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.
4 cups fresh broccoli florets
1/4 cup red onion, finely diced
3 tablespoons raisins
2 tablespoons dry roasted sunflower seeds
1/4 cup plain yogurt
2 tablespoons orange juice
1 tablespoon fat-free mayonnaise
Directions
Combine the broccoli, onions, raisins, and sunflower seeds.
In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.
Banana Macadamia Nut Bread recipe.
Ingredients
2/3 cup warm water (110 degrees F/45 degrees C)
3/4 cup mashed bananas
2 tablespoons margarine, softened
3 1/4 cups bread flour
3 tablespoons white sugar
1 1/4 teaspoons salt
2 3/4 teaspoons active dry yeast
1/2 cup chopped macadamia nuts
Directions
Place ingredient in bread machine in order suggested by your manufacturer. Select sweet bread setting and light crust. Add macadamia nuts when indicated by your manufacturer.
2/3 cup warm water (110 degrees F/45 degrees C)
3/4 cup mashed bananas
2 tablespoons margarine, softened
3 1/4 cups bread flour
3 tablespoons white sugar
1 1/4 teaspoons salt
2 3/4 teaspoons active dry yeast
1/2 cup chopped macadamia nuts
Directions
Place ingredient in bread machine in order suggested by your manufacturer. Select sweet bread setting and light crust. Add macadamia nuts when indicated by your manufacturer.
Buffalo Chicken and Ranch Wraps recipe.
Ingredients
1 pound thin-sliced bacon
2 tablespoons bacon drippings
3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1/4 cup Buffalo wing sauce
2 tablespoons butter, melted
12 (10 inch) flour tortillas
1 cup diced fresh tomato
3/4 cup ranch dressing, divided
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool.
Drain off all but 2 tablespoons of the bacon drippings, and cook and stir the chicken breast chunks until browned, about 10 minutes. Cover the skillet and allow chicken to continue cooking until no longer pink inside and the juices run clear, about 10 more minutes. Stir in the Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in the crumbled bacon. Keep the mixture warm.
Heat the tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots. Fill each each warmed tortilla with about 1/3 cup of the chicken filling and a tablespoon or so of tomatoes; sprinkle the tomatoes with 1 tablespoon of ranch dressing. Wrap the tortilla around the filling; serve warm.
1 pound thin-sliced bacon
2 tablespoons bacon drippings
3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1/4 cup Buffalo wing sauce
2 tablespoons butter, melted
12 (10 inch) flour tortillas
1 cup diced fresh tomato
3/4 cup ranch dressing, divided
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool.
Drain off all but 2 tablespoons of the bacon drippings, and cook and stir the chicken breast chunks until browned, about 10 minutes. Cover the skillet and allow chicken to continue cooking until no longer pink inside and the juices run clear, about 10 more minutes. Stir in the Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in the crumbled bacon. Keep the mixture warm.
Heat the tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots. Fill each each warmed tortilla with about 1/3 cup of the chicken filling and a tablespoon or so of tomatoes; sprinkle the tomatoes with 1 tablespoon of ranch dressing. Wrap the tortilla around the filling; serve warm.
Bread Salad with Tofu recipe.
Ingredients
1 cup olive oil
2 tablespoons balsamic vinegar
1 cup tomato juice
dried basil to taste
salt and pepper to taste
1 (1 pound) loaf day-old bread, cut into 1 inch cubes
1 (7.5 ounce) package smoked tofu, diced
2 large tomatoes, diced
2 cups chopped fresh spinach
Directions
In a large bowl, whisk together the olive oil, balsamic vinegar, tomato juice, basil, salt, and pepper. Toss with the cubed bread, tofu, tomatoes, and spinach just before serving.
1 cup olive oil
2 tablespoons balsamic vinegar
1 cup tomato juice
dried basil to taste
salt and pepper to taste
1 (1 pound) loaf day-old bread, cut into 1 inch cubes
1 (7.5 ounce) package smoked tofu, diced
2 large tomatoes, diced
2 cups chopped fresh spinach
Directions
In a large bowl, whisk together the olive oil, balsamic vinegar, tomato juice, basil, salt, and pepper. Toss with the cubed bread, tofu, tomatoes, and spinach just before serving.
Bruschetta with Roasted Sweet Red Peppers recipe.
Ingredients
16 ounces Italian bread
2 tablespoons olive oil
1 (16 ounce) jar marinated roasted sweet red peppers
3 cloves garlic, chopped
1 tomato, seeded and chopped
1 cup chopped fresh basil
1 onion, chopped (optional)
3 teaspoons balsamic vinegar
Directions
Preheat your oven's broiler.
Slice bread loaf into 1-inch thick portions. Brush each slice on one side with olive oil. Broil, oil-side up, until barely golden. Remove from broiler pan and cool.
In a medium bowl, mix together roasted pepper, garlic, tomato, basil, and onion. Sprinkle mixture evenly on each toast portion. Drizzle with balsamic vinegar. Serve immediately.
16 ounces Italian bread
2 tablespoons olive oil
1 (16 ounce) jar marinated roasted sweet red peppers
3 cloves garlic, chopped
1 tomato, seeded and chopped
1 cup chopped fresh basil
1 onion, chopped (optional)
3 teaspoons balsamic vinegar
Directions
Preheat your oven's broiler.
Slice bread loaf into 1-inch thick portions. Brush each slice on one side with olive oil. Broil, oil-side up, until barely golden. Remove from broiler pan and cool.
In a medium bowl, mix together roasted pepper, garlic, tomato, basil, and onion. Sprinkle mixture evenly on each toast portion. Drizzle with balsamic vinegar. Serve immediately.
Blintz Souffle I recipe.
Ingredients
3/4 cup unsalted butter, at room temperature
1/3 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon ground cinnamon
1 (8 ounce) container cottage cheese
1/4 cup sour cream
5 eggs, at room temperature
1 1/2 teaspoons vanilla extract
1/4 cup heavy cream
1 (8 ounce) package cream cheese, at room temperature
1 (16 ounce) package cottage cheese
1/3 cup white sugar
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
1/4 cup orange juice
3 tablespoons cornstarch
3/4 cup water
1/8 teaspoon ground cinnamon
1/2 cup white sugar
1 pound strawberries, hulled and sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
Beat butter with 1/3 cup sugar in a mixing bowl with an electric mixer until light and fluffy. In a separate bowl, stir together flour, baking powder, salt, and 1 teaspoon cinnamon until well combined. In a third bowl, beat 8 ounces of cottage cheese with 1/4 cup sour cream, 5 eggs, 1 1/2 teaspoons of vanilla extract, and the heavy cream until the mixture is smooth. Alternate adding flour mixture and cottage cheese mixture with the creamed sugar and butter to make a fluffy batter.
To make the filling, beat the cream cheese in a bowl with an electric mixer on high speed until fluffy, and add 16 ounce container of cottage cheese, 1/3 cup sugar, 2 eggs, 1/4 cup of sour cream, and 1 1/2 teaspoons of vanilla extract. Reduce mixer speed to medium, and beat until very smooth and creamy, about 5 minutes.
Place half the batter into the bottom of the prepared baking dish, and spread the filling over it in an even layer. Spread the rest of the batter over the cheese layer.
Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center of the dish comes out clean, 50 minutes to 1 hour. Turn off the oven, open the door, and let the casserole cool in the oven for about 5 minutes before removing.
Make a sauce by whisking together the orange juice, cornstarch, water, 1/8 teaspoon of cinnamon, and 1/2 cup of sugar in a saucepan over medium-low heat until the mixture boils. Stir in the strawberries, cover, reduce heat, and let the sauce simmer, stirring occasionally, until the strawberries are cooked and the sauce has thickened, about 15 minutes. Spoon sauce over casserole to serve.
3/4 cup unsalted butter, at room temperature
1/3 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon ground cinnamon
1 (8 ounce) container cottage cheese
1/4 cup sour cream
5 eggs, at room temperature
1 1/2 teaspoons vanilla extract
1/4 cup heavy cream
1 (8 ounce) package cream cheese, at room temperature
1 (16 ounce) package cottage cheese
1/3 cup white sugar
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
1/4 cup orange juice
3 tablespoons cornstarch
3/4 cup water
1/8 teaspoon ground cinnamon
1/2 cup white sugar
1 pound strawberries, hulled and sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
Beat butter with 1/3 cup sugar in a mixing bowl with an electric mixer until light and fluffy. In a separate bowl, stir together flour, baking powder, salt, and 1 teaspoon cinnamon until well combined. In a third bowl, beat 8 ounces of cottage cheese with 1/4 cup sour cream, 5 eggs, 1 1/2 teaspoons of vanilla extract, and the heavy cream until the mixture is smooth. Alternate adding flour mixture and cottage cheese mixture with the creamed sugar and butter to make a fluffy batter.
To make the filling, beat the cream cheese in a bowl with an electric mixer on high speed until fluffy, and add 16 ounce container of cottage cheese, 1/3 cup sugar, 2 eggs, 1/4 cup of sour cream, and 1 1/2 teaspoons of vanilla extract. Reduce mixer speed to medium, and beat until very smooth and creamy, about 5 minutes.
Place half the batter into the bottom of the prepared baking dish, and spread the filling over it in an even layer. Spread the rest of the batter over the cheese layer.
Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center of the dish comes out clean, 50 minutes to 1 hour. Turn off the oven, open the door, and let the casserole cool in the oven for about 5 minutes before removing.
Make a sauce by whisking together the orange juice, cornstarch, water, 1/8 teaspoon of cinnamon, and 1/2 cup of sugar in a saucepan over medium-low heat until the mixture boils. Stir in the strawberries, cover, reduce heat, and let the sauce simmer, stirring occasionally, until the strawberries are cooked and the sauce has thickened, about 15 minutes. Spoon sauce over casserole to serve.
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