Ingredients
3/4 cup plain yogurt
1 teaspoon chopped fresh mint leaves
2 cloves garlic, crushed
1 pound ground beef
1 1/2 cups chopped onion
1 cup water
1 carrot, grated
3/4 teaspoon salt
1 teaspoon ground black pepper
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
26 wonton wrappers
1 tablespoon tomato paste
1/8 teaspoon red pepper flakes
2 tablespoons water
1/2 cup dried yellow split peas
1/8 teaspoon red pepper flakes
1 teaspoon ground coriander
1/4 teaspoon ground cumin
1 cube chicken bouillon
1 1/2 cups water
Directions
In a small bowl, stir together yogurt, mint, and garlic. Refrigerate.
In a large skillet over medium heat, cook ground beef and onions until meat is browned, stirring occasionally to crumble; drain fat. Stir in 1 cup water, carrot, salt, black pepper, 1 1/2 teaspoons coriander, and 1/2 teaspoon cumin; simmer uncovered for 30 minutes or until water evaporates.
Lay out wonton wrappers on aluminum foil. Mound two large spoonfuls of beef mixture in the center of one wrapper. Dip a finger in water and trace it around all four edges. Lay a second wonton wrapper on top of the first, and press on all edges to seal. Roll up the edges to create a round, hat-shaped ravioli. Repeat, making 13 ravioli.
Place ravioli in steamer and steam 40 minutes.
Meanwhile, mix together the yellow split peas, 1/8 teaspoon red pepper flakes, 1 teaspoon coriander, 1/4 teaspoon cumin, chicken bouillon, and 1 1/2 cups of water in a saucepan. Bring to a boil, then simmer over medium-low heat for about 45 minutes, or until it reaches a thick slurry-like consistency.
Meanwhile, in the large skillet, mix remaining beef mixture with 2 tablespoons water, tomato paste, and 1/8 teaspoon red pepper flakes. Simmer over low heat until liquid has evaporated, about 10 minutes.
To serve, spread yogurt on a serving plate. Top with ravioli, and top again with split pea mixture. Finally, top with tomato and beef mixture. Serve immediately.
7.21.2011
Baked Asian-Style Honey Chicken recipe.
Ingredients
1 (3 pound) whole chicken, cut into pieces
3 tablespoons chopped onion
2 tablespoons soy sauce
1 tablespoon minced fresh ginger root
1 teaspoon minced garlic
2 tablespoons honey
1/4 cup chopped green onions
Directions
To Marinate: Arrange chicken pieces in a 9x3 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
Preheat oven to 425 degrees F (220 degrees C).
Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.
1 (3 pound) whole chicken, cut into pieces
3 tablespoons chopped onion
2 tablespoons soy sauce
1 tablespoon minced fresh ginger root
1 teaspoon minced garlic
2 tablespoons honey
1/4 cup chopped green onions
Directions
To Marinate: Arrange chicken pieces in a 9x3 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
Preheat oven to 425 degrees F (220 degrees C).
Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.
Apple Raisin French Toast Strata recipe.
Ingredients
1 (1 pound) loaf cinnamon raisin bread, cubed
1 (8 ounce) package cream cheese, diced
1 cup diced peeled apples
2 1/2 cups half-and-half cream
6 tablespoons butter, melted
1/4 cup maple syrup
Directions
Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.
In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.
Preheat oven to 325 degrees F (165 degrees C).
Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.
1 (1 pound) loaf cinnamon raisin bread, cubed
1 (8 ounce) package cream cheese, diced
1 cup diced peeled apples
2 1/2 cups half-and-half cream
6 tablespoons butter, melted
1/4 cup maple syrup
Directions
Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.
In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.
Preheat oven to 325 degrees F (165 degrees C).
Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.
Apple Downside-Up Cake recipe.
Ingredients
2 tablespoons butter
1/4 cup packed brown sugar
2 medium sized apples, sliced
2 cups buttermilk baking mix
2 tablespoons white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup milk
Directions
Preheat oven to 400 degrees F (200 degrees C).
Melt butter in the 9 inch pan over the stovetop. Remove from heat. Sprinkle the brown sugar over the melted butter. Arrange the apple slices over the brown sugar.
In a medium bowl, stir together the baking mix, sugar, cinnamon and nutmeg. Add the egg and milk, beat with an electric mixer until smooth. Spoon batter over the apples.
Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Invert cake onto a serving plate while still hot. Serve with ice cream or whipped topping.
2 tablespoons butter
1/4 cup packed brown sugar
2 medium sized apples, sliced
2 cups buttermilk baking mix
2 tablespoons white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup milk
Directions
Preheat oven to 400 degrees F (200 degrees C).
Melt butter in the 9 inch pan over the stovetop. Remove from heat. Sprinkle the brown sugar over the melted butter. Arrange the apple slices over the brown sugar.
In a medium bowl, stir together the baking mix, sugar, cinnamon and nutmeg. Add the egg and milk, beat with an electric mixer until smooth. Spoon batter over the apples.
Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Invert cake onto a serving plate while still hot. Serve with ice cream or whipped topping.
American Apple Pie recipe.
Ingredients
1/3 cup packed light brown sugar
1/3 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1/3 teaspoon ground cinnamon
7 1/2 cups peeled, cored and sliced apples
1 cup raisins
1 recipe pastry for a 9 inch double crust pie
1 egg
Directions
Preheat oven 425 degrees F (220 degrees C). Spray deep dish pie plate with cooking spray
Combine white sugar, light brown sugar, flour, lemon, cinnamon, and mix well. Add apples and raisins to sugar mixture; stir until fruit is well coated.
Spoon apple mixture into pie crust. Place second piecrust on top of filling, and trim edges. Lightly glaze top of pie with a beaten egg, then sprinkled with a little sugar.
Bake till golden brown, about 35 to 40 minutes. Place on a wire rack, and cool 30 minutes.
1/3 cup packed light brown sugar
1/3 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1/3 teaspoon ground cinnamon
7 1/2 cups peeled, cored and sliced apples
1 cup raisins
1 recipe pastry for a 9 inch double crust pie
1 egg
Directions
Preheat oven 425 degrees F (220 degrees C). Spray deep dish pie plate with cooking spray
Combine white sugar, light brown sugar, flour, lemon, cinnamon, and mix well. Add apples and raisins to sugar mixture; stir until fruit is well coated.
Spoon apple mixture into pie crust. Place second piecrust on top of filling, and trim edges. Lightly glaze top of pie with a beaten egg, then sprinkled with a little sugar.
Bake till golden brown, about 35 to 40 minutes. Place on a wire rack, and cool 30 minutes.
Apple Coffee Cake recipe.
Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
2 cups white sugar
1 cup vegetable oil
1/2 cup orange juice
4 apples - peeled, cored and sliced
5 tablespoons white sugar
5 tablespoons brown sugar
2 teaspoons ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch tube pan.
In a large bowl, stir together flour and baking powder. In a separate bowl, beat together 2 cups sugar, vegetable oil, eggs. Stir egg mixture into flour mixture, alternately with orange juice, until smooth. In a small bowl, combine 5 tablespoons white sugar, 5 tablespoons brown sugar and 2 teaspoons cinnamon.
Pour 1/2 of batter into prepared pan. Add 1/2 of the apples then 1/2 of the cinnamon sugar mixture. Repeat laying with remaining ingredients.
Bake in preheated oven until a toothpick inserted into center of cake comes out clean, about 50 to 70 minutes. Let cool for 15 to 20 minutes, invert on a plate and serve.
3 cups all-purpose flour
1 tablespoon baking powder
2 cups white sugar
1 cup vegetable oil
1/2 cup orange juice
4 apples - peeled, cored and sliced
5 tablespoons white sugar
5 tablespoons brown sugar
2 teaspoons ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch tube pan.
In a large bowl, stir together flour and baking powder. In a separate bowl, beat together 2 cups sugar, vegetable oil, eggs. Stir egg mixture into flour mixture, alternately with orange juice, until smooth. In a small bowl, combine 5 tablespoons white sugar, 5 tablespoons brown sugar and 2 teaspoons cinnamon.
Pour 1/2 of batter into prepared pan. Add 1/2 of the apples then 1/2 of the cinnamon sugar mixture. Repeat laying with remaining ingredients.
Bake in preheated oven until a toothpick inserted into center of cake comes out clean, about 50 to 70 minutes. Let cool for 15 to 20 minutes, invert on a plate and serve.
Boyd's Pinto Beans recipe.
Ingredients
1 pound dry pinto beans
1/3 pound smoked pork neck bones
4 cups water
2 tablespoons shortening
Directions
Place the pinto beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
Bring the neck bones to a boil with 4 cups of water in a large saucepan. Reduce heat to medium-high; simmer 20 to 30 minutes.
Pour the drained beans into the simmering water with the neck bones; add additional water to just cover the beans. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 hour. Make sure that the water level continues to cover the beans as they cook; use more water as needed. After 1 hour, stir in the shortening; continue simmering until the beans are tender, about 30 minutes more.
1 pound dry pinto beans
1/3 pound smoked pork neck bones
4 cups water
2 tablespoons shortening
Directions
Place the pinto beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
Bring the neck bones to a boil with 4 cups of water in a large saucepan. Reduce heat to medium-high; simmer 20 to 30 minutes.
Pour the drained beans into the simmering water with the neck bones; add additional water to just cover the beans. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 hour. Make sure that the water level continues to cover the beans as they cook; use more water as needed. After 1 hour, stir in the shortening; continue simmering until the beans are tender, about 30 minutes more.
Australian BBQ Meatballs recipe.
Ingredients
1 pound ground beef
1/2 cup bread crumbs
2 small onions, chopped
1 tablespoon curry powder
1 tablespoon dried Italian seasoning
1 egg, beaten
1 clove garlic, minced
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon margarine
2 small onions, chopped
3/4 cup ketchup
1/2 cup beef stock
1/4 cup steak sauce
1/2 cup Worcestershire sauce
2 tablespoons white vinegar
2 tablespoons instant coffee granules
1/2 cup packed brown sugar
3 tablespoons lemon juice
Directions
Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the ground beef, bread crumbs, 2 onions, curry powder, Italian seasoning, egg, garlic, salt and pepper. Gradually mix in the milk until you have a nice texture for forming meatballs. You may not need all of the milk. Form the meat into balls slightly smaller than golf balls. Place them in a greased baking dish.
Bake the meatballs for 30 minutes in the preheated oven. Once the meatballs are in the oven, start making the sauce straight away.
Melt the margarine in a saucepan over medium heat. Add the remaining onions, and cook until browned. Stir in the ketchup, beef stock, steak sauce, Worcestershire sauce, vinegar, instant coffee, brown sugar and lemon juice. Bring to a boil over medium heat, and simmer, stirring occasionally, until the meatballs are done.
Remove the meatballs from the oven, and drain any excess grease. Pour the sauce over them, and return to the oven. Bake for an additional 30 minutes.
These meatballs taste even better after they have been left to rest for a while to soak up the sauce. I usually make the recipe at lunchtime and let it cool. I put it back in the oven at about 200 degrees for approximately 15 minutes to reheat for dinner. This is not necessary but it makes it taste even better!
1 pound ground beef
1/2 cup bread crumbs
2 small onions, chopped
1 tablespoon curry powder
1 tablespoon dried Italian seasoning
1 egg, beaten
1 clove garlic, minced
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon margarine
2 small onions, chopped
3/4 cup ketchup
1/2 cup beef stock
1/4 cup steak sauce
1/2 cup Worcestershire sauce
2 tablespoons white vinegar
2 tablespoons instant coffee granules
1/2 cup packed brown sugar
3 tablespoons lemon juice
Directions
Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the ground beef, bread crumbs, 2 onions, curry powder, Italian seasoning, egg, garlic, salt and pepper. Gradually mix in the milk until you have a nice texture for forming meatballs. You may not need all of the milk. Form the meat into balls slightly smaller than golf balls. Place them in a greased baking dish.
Bake the meatballs for 30 minutes in the preheated oven. Once the meatballs are in the oven, start making the sauce straight away.
Melt the margarine in a saucepan over medium heat. Add the remaining onions, and cook until browned. Stir in the ketchup, beef stock, steak sauce, Worcestershire sauce, vinegar, instant coffee, brown sugar and lemon juice. Bring to a boil over medium heat, and simmer, stirring occasionally, until the meatballs are done.
Remove the meatballs from the oven, and drain any excess grease. Pour the sauce over them, and return to the oven. Bake for an additional 30 minutes.
These meatballs taste even better after they have been left to rest for a while to soak up the sauce. I usually make the recipe at lunchtime and let it cool. I put it back in the oven at about 200 degrees for approximately 15 minutes to reheat for dinner. This is not necessary but it makes it taste even better!
Austrian Peach Cookies II recipe.
Ingredients
3/4 cup unsalted butter
1 cup white sugar
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 cup milk
1/4 cup semisweet chocolate chips
2/3 cup apricot jam
1/3 cup ground pecans
2 teaspoons rum
1/4 cup water
1 cup white sugar
2 drops red food coloring
4 drops yellow food coloring
Directions
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and baking powder, stir into the creamed mixture alternately with the milk. Roll dough into 1 inch balls and place balls 1 inch apart onto an ungreased cookie sheet.
Bake for 15 to 20 minutes in the preheated oven, until cookies start to brown on the bottom. remove from baking sheets and cool on wire racks.
When cookies are completely cool, carve a hole into the flat side of each cookie using a small knife. Save the crumbs. In a heatproof bowl, melt chocolate chips in a microwave or over a pan of simmering water. Stir frequently until smooth. In a medium bowl, stir together the melted chocolate, apricot jam, ground pecans, rum and reserved crumbs until well blended. Fill the carved out centers of the cookies with the chocolate mixture and stick two cookies together with the filling sides in to form a peach shape.
Divide the remaining cup of sugar into two bowls. One bowl should contain 1/4 cup and 3/4 cup in the other. Color the small bowl with the red coloring by working it in with your fingers. Color the other bowl with the yellow coloring and add a pinch of the red sugar to it to make a peachy color. Brush each cookie with water and roll them first in the yellow sugar, then dip a part of them into the red sugar to give them a blush. Insert plastic green stems into the top for a realistic effect.
3/4 cup unsalted butter
1 cup white sugar
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 cup milk
1/4 cup semisweet chocolate chips
2/3 cup apricot jam
1/3 cup ground pecans
2 teaspoons rum
1/4 cup water
1 cup white sugar
2 drops red food coloring
4 drops yellow food coloring
Directions
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and baking powder, stir into the creamed mixture alternately with the milk. Roll dough into 1 inch balls and place balls 1 inch apart onto an ungreased cookie sheet.
Bake for 15 to 20 minutes in the preheated oven, until cookies start to brown on the bottom. remove from baking sheets and cool on wire racks.
When cookies are completely cool, carve a hole into the flat side of each cookie using a small knife. Save the crumbs. In a heatproof bowl, melt chocolate chips in a microwave or over a pan of simmering water. Stir frequently until smooth. In a medium bowl, stir together the melted chocolate, apricot jam, ground pecans, rum and reserved crumbs until well blended. Fill the carved out centers of the cookies with the chocolate mixture and stick two cookies together with the filling sides in to form a peach shape.
Divide the remaining cup of sugar into two bowls. One bowl should contain 1/4 cup and 3/4 cup in the other. Color the small bowl with the red coloring by working it in with your fingers. Color the other bowl with the yellow coloring and add a pinch of the red sugar to it to make a peachy color. Brush each cookie with water and roll them first in the yellow sugar, then dip a part of them into the red sugar to give them a blush. Insert plastic green stems into the top for a realistic effect.
Buttermilk Potato Fried Chicken recipe.
Ingredients
1 (3 pound) whole chicken, cut into pieces
2 cups buttermilk
1 cup dry potato flakes
1 cup all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup vegetable oil
Directions
Rinse chicken pieces and pat dry. In a shallow dish or bowl, pour buttermilk and add chicken pieces. Place in refrigerator and marinate chicken in buttermilk overnight.
When ready to prepare, mix potato flakes, flour, poultry seasoning, salt, and pepper in a medium bowl. Dredge marinated chicken in potato/flour mixture to coat.
In a large skillet, heat oil until hot. Fry chicken slowly over medium heat until golden brown and juices run clear.
1 (3 pound) whole chicken, cut into pieces
2 cups buttermilk
1 cup dry potato flakes
1 cup all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup vegetable oil
Directions
Rinse chicken pieces and pat dry. In a shallow dish or bowl, pour buttermilk and add chicken pieces. Place in refrigerator and marinate chicken in buttermilk overnight.
When ready to prepare, mix potato flakes, flour, poultry seasoning, salt, and pepper in a medium bowl. Dredge marinated chicken in potato/flour mixture to coat.
In a large skillet, heat oil until hot. Fry chicken slowly over medium heat until golden brown and juices run clear.
Avocado and Tomato Salad recipe.
Ingredients
4 large tomatoes, chopped
4 avocados - peeled, pitted and diced
1 red onion, thinly sliced
1/4 teaspoon ground black pepper, or to taste
1 (8 ounce) bottle balsamic vinaigrette salad dressing
Directions
In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.
4 large tomatoes, chopped
4 avocados - peeled, pitted and diced
1 red onion, thinly sliced
1/4 teaspoon ground black pepper, or to taste
1 (8 ounce) bottle balsamic vinaigrette salad dressing
Directions
In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.
Black Forest Crepes recipe.
Ingredients
1 (21 ounce) can cherry pie filling
1 teaspoon almond extract
2/3 cup milk
2 tablespoons butter, melted
1/4 cup blanched almonds, ground
1/4 cup all-purpose flour
1 cup heavy whipping cream
3 (1 ounce) squares semisweet chocolate, melted and cooled
1/4 cup slivered almonds, toasted
Directions
In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled. For crepes, place the milk, eggs, butter, almonds and flour in a blender; cover and process until smooth.
Heat a lightly greased 8-in. nonstick skillet; pour about 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry and bottom is golden brown; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between.
For the filling, in a mixing, beat cream and melted chocolate until soft peaks form. Spoon about 2 tablespoons over each crepe; roll up. Top with cherry mixture and sprinkle with slivered almonds.
1 (21 ounce) can cherry pie filling
1 teaspoon almond extract
2/3 cup milk
2 tablespoons butter, melted
1/4 cup blanched almonds, ground
1/4 cup all-purpose flour
1 cup heavy whipping cream
3 (1 ounce) squares semisweet chocolate, melted and cooled
1/4 cup slivered almonds, toasted
Directions
In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled. For crepes, place the milk, eggs, butter, almonds and flour in a blender; cover and process until smooth.
Heat a lightly greased 8-in. nonstick skillet; pour about 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry and bottom is golden brown; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between.
For the filling, in a mixing, beat cream and melted chocolate until soft peaks form. Spoon about 2 tablespoons over each crepe; roll up. Top with cherry mixture and sprinkle with slivered almonds.
Asian Coleslaw with Candied Walnuts recipe.
Ingredients
4 cups shredded red cabbage
1 cup shredded jicama
1/2 cup shredded carrots
2 tablespoons chopped cilantro
1/2 cup Kikkoman Lime Ponzu
6 tablespoons sesame oil
1/4 cup orange juice
1/2 teaspoon grated ginger
Candied Walnuts:
1 cup walnuts
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
Directions
In a large bowl, toss together cabbage, jicama, carrots and cilantro. Whisk together ponzu, sesame oil, orange juice and ginger; pour over cabbage mixture and toss together. Sprinkle with candied walnuts.
To make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. Cook, stirring constantly, until sugar dissolves and turns light brown. Toss to coat walnuts. Remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Spread walnuts on aluminum foil to cool.
4 cups shredded red cabbage
1 cup shredded jicama
1/2 cup shredded carrots
2 tablespoons chopped cilantro
1/2 cup Kikkoman Lime Ponzu
6 tablespoons sesame oil
1/4 cup orange juice
1/2 teaspoon grated ginger
Candied Walnuts:
1 cup walnuts
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
Directions
In a large bowl, toss together cabbage, jicama, carrots and cilantro. Whisk together ponzu, sesame oil, orange juice and ginger; pour over cabbage mixture and toss together. Sprinkle with candied walnuts.
To make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. Cook, stirring constantly, until sugar dissolves and turns light brown. Toss to coat walnuts. Remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Spread walnuts on aluminum foil to cool.
Brown Sugar Frosting recipe.
Ingredients
1/2 cup packed dark brown sugar
1 tablespoon white corn syrup
2 tablespoons water
1 cup confectioners' sugar
Directions
Cook all ingredients except confectioner's sugar in iron skillet until smooth. Remove and add sugar. Spoon/drizzle over cookies. Frosting will harden when cool!
1/2 cup packed dark brown sugar
1 tablespoon white corn syrup
2 tablespoons water
1 cup confectioners' sugar
Directions
Cook all ingredients except confectioner's sugar in iron skillet until smooth. Remove and add sugar. Spoon/drizzle over cookies. Frosting will harden when cool!
Brussels Sprouts and Chestnuts recipe.
Ingredients
3 cups Brussels sprouts
1 cup chestnuts, peeled
1 large oranges, peeled and segmented
1/2 cup low fat, low sodium chicken broth
1 tablespoon canola oil
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Trim each sprout by cutting a little piece off the bottom. With a small paring knife, make an X in the top of the sprout. Repeat with all sprouts and place in steamer over 2 inches of boiling water. Steam the sprouts covered for about 10 minutes or until tender.
Remove sprouts from pot and allow to cool. Cut each sprout in half and place in a casserole dish. Layer the chestnuts on top of the sprouts. Place the oranges on top of the chestnuts. If using whole roasted chestnuts, follow instructions in step 4
Add the broth and pour over all ingredients. Drizzle the casserole with oil. Grind in pepper and salt. Bake for 15 minutes or until oranges are soft.
To roast whole chestnuts: Mark an X on the rounded side of each chestnut with a pairing knife. Place all the chestnuts on a baking sheet, and roast in the oven for about 30 minutes or until soft. Let cool. Peel, trying to keep the chestnuts as whole as possible.
3 cups Brussels sprouts
1 cup chestnuts, peeled
1 large oranges, peeled and segmented
1/2 cup low fat, low sodium chicken broth
1 tablespoon canola oil
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Trim each sprout by cutting a little piece off the bottom. With a small paring knife, make an X in the top of the sprout. Repeat with all sprouts and place in steamer over 2 inches of boiling water. Steam the sprouts covered for about 10 minutes or until tender.
Remove sprouts from pot and allow to cool. Cut each sprout in half and place in a casserole dish. Layer the chestnuts on top of the sprouts. Place the oranges on top of the chestnuts. If using whole roasted chestnuts, follow instructions in step 4
Add the broth and pour over all ingredients. Drizzle the casserole with oil. Grind in pepper and salt. Bake for 15 minutes or until oranges are soft.
To roast whole chestnuts: Mark an X on the rounded side of each chestnut with a pairing knife. Place all the chestnuts on a baking sheet, and roast in the oven for about 30 minutes or until soft. Let cool. Peel, trying to keep the chestnuts as whole as possible.
Best Potatoes Ever! recipe.
Ingredients
4 large potatoes, peeled and cubed
1 1/2 tablespoons ghee (clarified butter)
1 teaspoon cumin seeds
2 green chile peppers, chopped
1 (1 inch) piece fresh ginger root, finely chopped
1 teaspoon chili powder
1 teaspoon coriander, ground
1 teaspoon amchoor (dried mango powder)
1/2 teaspoon salt
1 bunch fresh cilantro, chopped
Directions
Place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Drain and allow to cool slightly.
Heat the ghee in a large skillet over medium heat. Lightly toast the cumin seeds in the ghee. Mix in the green chile peppers and ginger. Season with chili powder and coriander. Stir in the potatoes, and cook about 5 minutes. Season with amchoor and salt, and continue cooking about 15 minutes. Garnish with cilantro to serve.
4 large potatoes, peeled and cubed
1 1/2 tablespoons ghee (clarified butter)
1 teaspoon cumin seeds
2 green chile peppers, chopped
1 (1 inch) piece fresh ginger root, finely chopped
1 teaspoon chili powder
1 teaspoon coriander, ground
1 teaspoon amchoor (dried mango powder)
1/2 teaspoon salt
1 bunch fresh cilantro, chopped
Directions
Place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Drain and allow to cool slightly.
Heat the ghee in a large skillet over medium heat. Lightly toast the cumin seeds in the ghee. Mix in the green chile peppers and ginger. Season with chili powder and coriander. Stir in the potatoes, and cook about 5 minutes. Season with amchoor and salt, and continue cooking about 15 minutes. Garnish with cilantro to serve.
Broccoli with Rigatoni recipe.
Ingredients
8 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1 pound fresh broccoli florets
1 cup vegetable broth
1 cup chopped fresh basil
1 pound rigatoni pasta
2 tablespoons grated Parmesan cheese
Directions
Cook pasta according to package directions. Drain.
In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.
Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.
8 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1 pound fresh broccoli florets
1 cup vegetable broth
1 cup chopped fresh basil
1 pound rigatoni pasta
2 tablespoons grated Parmesan cheese
Directions
Cook pasta according to package directions. Drain.
In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.
Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.
Almond Orange Chicken recipe.
Ingredients
10 tablespoons all-purpose flour, divided
3/4 cup ground almonds
6 (4 ounce) skinless, boneless chicken breast halves
4 tablespoons butter or margarine, divided
1/3 cup chopped onion
1/4 teaspoon poultry seasoning
1 1/2 cups milk
1/3 cup orange marmalade
1/4 cup orange juice
1/2 teaspoon grated orange peel
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice
Directions
Place 1/2 cup flour in a shallow bowl. In another bowl, lightly beat the eggs. Place the almonds in a third bowl. Coat chicken with flour, then dip in eggs and roll in almonds. In a skillet over medium-high heat, cook the chicken in 2 tablespoons butter on both sides until juices run clear, about 10 minutes. Remove and keep warm. In the same skillet, saute the onion in remaining butter until tender. Stir in poultry seasoning and remaining flour until blended. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in the orange marmalade, orange juice and peel, salt and pepper. Pour over the chicken. Serve with rice if desired.
10 tablespoons all-purpose flour, divided
3/4 cup ground almonds
6 (4 ounce) skinless, boneless chicken breast halves
4 tablespoons butter or margarine, divided
1/3 cup chopped onion
1/4 teaspoon poultry seasoning
1 1/2 cups milk
1/3 cup orange marmalade
1/4 cup orange juice
1/2 teaspoon grated orange peel
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice
Directions
Place 1/2 cup flour in a shallow bowl. In another bowl, lightly beat the eggs. Place the almonds in a third bowl. Coat chicken with flour, then dip in eggs and roll in almonds. In a skillet over medium-high heat, cook the chicken in 2 tablespoons butter on both sides until juices run clear, about 10 minutes. Remove and keep warm. In the same skillet, saute the onion in remaining butter until tender. Stir in poultry seasoning and remaining flour until blended. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in the orange marmalade, orange juice and peel, salt and pepper. Pour over the chicken. Serve with rice if desired.
Apple Snack Squares recipe.
Ingredients
2 cups white sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
2 1/2 cups self-rising flour
1 teaspoon ground cinnamon
3 cups peeled, cored, and chopped tart apple
1 cup chopped walnuts
1 cup butterscotch chips
Directions
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
In a large bowl, combine sugar, eggs, oil and vanilla until well blended. Stir in flour and cinnamon. Mixture will be thick. Fold in apple and nuts. Spread in prepared baking dish. Sprinkle top with butterscotch chips.
Bake in preheated oven for 35 to 40 minutes, until pick inserted in center comes out clean. Cool and cut into squares.
2 cups white sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
2 1/2 cups self-rising flour
1 teaspoon ground cinnamon
3 cups peeled, cored, and chopped tart apple
1 cup chopped walnuts
1 cup butterscotch chips
Directions
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
In a large bowl, combine sugar, eggs, oil and vanilla until well blended. Stir in flour and cinnamon. Mixture will be thick. Fold in apple and nuts. Spread in prepared baking dish. Sprinkle top with butterscotch chips.
Bake in preheated oven for 35 to 40 minutes, until pick inserted in center comes out clean. Cool and cut into squares.
30-Minute Minestrone recipe.
Ingredients
2 medium carrots, chopped
1 cup chopped cabbage
1 celery rib, thinly sliced
1 small onion, chopped
1 garlic clove, minced
2 teaspoons vegetable oil
3 cups water
1 (14.5 ounce) can Italian stewed or diced tomatoes, undrained
3 beef bouillon cubes
1 cup torn fresh spinach
2/3 cup cooked elbow macaroni
1/4 teaspoon pepper
Directions
In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender. Stir in spinach, macaroni and pepper; heat through.
2 medium carrots, chopped
1 cup chopped cabbage
1 celery rib, thinly sliced
1 small onion, chopped
1 garlic clove, minced
2 teaspoons vegetable oil
3 cups water
1 (14.5 ounce) can Italian stewed or diced tomatoes, undrained
3 beef bouillon cubes
1 cup torn fresh spinach
2/3 cup cooked elbow macaroni
1/4 teaspoon pepper
Directions
In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender. Stir in spinach, macaroni and pepper; heat through.
Asparagus Potato Soup recipe.
Ingredients
2 cups diced peeled potatoes
1/2 pound fresh asparagus, chopped
1/2 cup chopped onion
2 celery ribs, chopped
1 tablespoon chicken bouillon granules
4 cups water
1/4 cup butter or margarine
1/2 cup all-purpose flour
1 cup whipping cream
1/2 cup milk
1/2 teaspoon salt
Dash pepper
12 bacon strips, cooked and crumbled
3/4 cup shredded Cheddar cheese
Directions
In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter.
In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.
2 cups diced peeled potatoes
1/2 pound fresh asparagus, chopped
1/2 cup chopped onion
2 celery ribs, chopped
1 tablespoon chicken bouillon granules
4 cups water
1/4 cup butter or margarine
1/2 cup all-purpose flour
1 cup whipping cream
1/2 cup milk
1/2 teaspoon salt
Dash pepper
12 bacon strips, cooked and crumbled
3/4 cup shredded Cheddar cheese
Directions
In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter.
In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.
Almond Shortbread II recipe.
Ingredients
1 1/8 cups butter
1 cup confectioners' sugar
1 cup cornstarch
1 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 cup almond meal
20 almonds
Directions
In a medium bowl, cream together the butter and confectioners' sugar until very light. Gradually add the cornstarch, all purpose flour and nutmeg. Stir until well blended. Turn the dough out onto a lightly floured surface, and knead for a few turns. Divide the mixture into 2 parts. Roll each part into a roll about 6 inches (15 cm) long. Wrap the rolls in plastic wrap or wax paper, and refrigerate for at least 1 hour. These can be refrigerated for up to 1 week.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Unwrap the rolls and slice into 1/2 inch thick slices. Place onto the prepared cookie sheets. Gently press an almond onto the top of each cookie.
Bake for 12 to 15 minutes in the preheated oven. When cookies are cooled, store in an airtight tin to preserve crispness.
1 1/8 cups butter
1 cup confectioners' sugar
1 cup cornstarch
1 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 cup almond meal
20 almonds
Directions
In a medium bowl, cream together the butter and confectioners' sugar until very light. Gradually add the cornstarch, all purpose flour and nutmeg. Stir until well blended. Turn the dough out onto a lightly floured surface, and knead for a few turns. Divide the mixture into 2 parts. Roll each part into a roll about 6 inches (15 cm) long. Wrap the rolls in plastic wrap or wax paper, and refrigerate for at least 1 hour. These can be refrigerated for up to 1 week.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Unwrap the rolls and slice into 1/2 inch thick slices. Place onto the prepared cookie sheets. Gently press an almond onto the top of each cookie.
Bake for 12 to 15 minutes in the preheated oven. When cookies are cooled, store in an airtight tin to preserve crispness.
Bruschetta II recipe.
Ingredients
1 (8 ounce) loaf French baguette
1 1/2 cups spinach - packed, rinsed and torn
1/2 cup grated Parmesan cheese
3 cups finely chopped almonds
3 tablespoons chopped fresh basil
1 clove garlic, minced
salt to taste
freshly ground black pepper
3 tablespoons olive oil
1 cup chopped tomatoes
2 tablespoons thinly sliced green onion
Directions
Preheat oven to 425 degrees F (220 degrees C). Arrange the bread slices on a non-stick cookie sheet.
In an electric blender or food processor combine the spinach, Parmesan, almonds, basil, garlic, salt and pepper. Blend until a paste forms. Pulse in 2 tablespoons olive oil; continue pulsing until the mixture is the consistency of soft butter.
In a small mixing bowl combine chopped tomatoes, green onion and 1 tablespoon olive oil; stir.
Bake the bread slices for 5 minutes or until crisp and brown.
Arrange toast on a serving platter. Spread each piece of toast with a thin layer of the blended pesto, then top with the tomato mixture.
1 (8 ounce) loaf French baguette
1 1/2 cups spinach - packed, rinsed and torn
1/2 cup grated Parmesan cheese
3 cups finely chopped almonds
3 tablespoons chopped fresh basil
1 clove garlic, minced
salt to taste
freshly ground black pepper
3 tablespoons olive oil
1 cup chopped tomatoes
2 tablespoons thinly sliced green onion
Directions
Preheat oven to 425 degrees F (220 degrees C). Arrange the bread slices on a non-stick cookie sheet.
In an electric blender or food processor combine the spinach, Parmesan, almonds, basil, garlic, salt and pepper. Blend until a paste forms. Pulse in 2 tablespoons olive oil; continue pulsing until the mixture is the consistency of soft butter.
In a small mixing bowl combine chopped tomatoes, green onion and 1 tablespoon olive oil; stir.
Bake the bread slices for 5 minutes or until crisp and brown.
Arrange toast on a serving platter. Spread each piece of toast with a thin layer of the blended pesto, then top with the tomato mixture.
Baked Apples in Caramel Cream recipe.
Ingredients
3 tablespoons brown sugar
1/4 cup hot water
4 large Rome beauty apples, cored
1 tablespoon lemon juice
12 individually wrapped caramels, unwrapped
1/2 cup whipping cream
Directions
Combine brown sugar and water in an 9-in. square baking dish. Peel the top half of each apple; brush with lemon juice. Place in the baking dish. Fill each with three caramels. Bake at 350 degrees F for 60-65 minutes or until apples are tender, basting every 20 minutes. Carefully lift apples, allowing any caramel in centers to drip into pan, and place in individual dessert dishes. Pour sauce into a small saucepan; add cream. Cook and stir over medium-low heat until sauce is smooth and thick. Spoon over apples; serve immediately.
3 tablespoons brown sugar
1/4 cup hot water
4 large Rome beauty apples, cored
1 tablespoon lemon juice
12 individually wrapped caramels, unwrapped
1/2 cup whipping cream
Directions
Combine brown sugar and water in an 9-in. square baking dish. Peel the top half of each apple; brush with lemon juice. Place in the baking dish. Fill each with three caramels. Bake at 350 degrees F for 60-65 minutes or until apples are tender, basting every 20 minutes. Carefully lift apples, allowing any caramel in centers to drip into pan, and place in individual dessert dishes. Pour sauce into a small saucepan; add cream. Cook and stir over medium-low heat until sauce is smooth and thick. Spoon over apples; serve immediately.
Broccoli Casserole recipe.
Ingredients
2 (10 ounce) packages frozen chopped broccoli
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups instant rice
3/4 cup chopped onion
1/4 cup butter
1 (16 ounce) jar process cheese sauce
salt to taste
ground black pepper to taste
Directions
Cook rice as directed on box.
Saute onions in margarine until done.
Cook broccoli as directed on package and drain.
Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish.
Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).
2 (10 ounce) packages frozen chopped broccoli
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups instant rice
3/4 cup chopped onion
1/4 cup butter
1 (16 ounce) jar process cheese sauce
salt to taste
ground black pepper to taste
Directions
Cook rice as directed on box.
Saute onions in margarine until done.
Cook broccoli as directed on package and drain.
Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish.
Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).
Broccoli Casserole recipe.
Ingredients
2 (10 ounce) packages frozen chopped broccoli
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups instant rice
3/4 cup chopped onion
1/4 cup butter
1 (16 ounce) jar process cheese sauce
salt to taste
ground black pepper to taste
Directions
Cook rice as directed on box.
Saute onions in margarine until done.
Cook broccoli as directed on package and drain.
Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish.
Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).
2 (10 ounce) packages frozen chopped broccoli
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups instant rice
3/4 cup chopped onion
1/4 cup butter
1 (16 ounce) jar process cheese sauce
salt to taste
ground black pepper to taste
Directions
Cook rice as directed on box.
Saute onions in margarine until done.
Cook broccoli as directed on package and drain.
Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish.
Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).
Basic Ham and Bean Soup recipe.
Ingredients
1 pound dry great Northern beans
8 cups water
1/2 teaspoon salt
1 cup chopped carrots
1/2 stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
1/2 teaspoon ground white pepper
Directions
Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.
1 pound dry great Northern beans
8 cups water
1/2 teaspoon salt
1 cup chopped carrots
1/2 stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
1/2 teaspoon ground white pepper
Directions
Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.
Beef and Vegetable Ragout recipe.
Ingredients
3/4 pound beef tenderloin, cut into 1/2 inch strips
1 tablespoon olive oil
1 1/2 cups fresh mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5 ounce) can beef broth
1/4 cup port wine
2 cups sugar snap peas
1 cup cherry tomatoes, cut in half
Directions
Heat olive oil in a large skillet over medium-high heat. Brown meat 2 to 3 minutes. Remove meat to paper towels. Stir in mushrooms, onion, and garlic; cook until onion is soft.
Sprinkle in flour, and stir well to mix. Season with salt and pepper. Stir in broth and wine; cook, stirring occasionally, until sauce is thickened. Stir in peas; cook 2 to 3 minutes more. Return meat to skillet. Stir in tomatoes, and heat through.
3/4 pound beef tenderloin, cut into 1/2 inch strips
1 tablespoon olive oil
1 1/2 cups fresh mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5 ounce) can beef broth
1/4 cup port wine
2 cups sugar snap peas
1 cup cherry tomatoes, cut in half
Directions
Heat olive oil in a large skillet over medium-high heat. Brown meat 2 to 3 minutes. Remove meat to paper towels. Stir in mushrooms, onion, and garlic; cook until onion is soft.
Sprinkle in flour, and stir well to mix. Season with salt and pepper. Stir in broth and wine; cook, stirring occasionally, until sauce is thickened. Stir in peas; cook 2 to 3 minutes more. Return meat to skillet. Stir in tomatoes, and heat through.
Black and Bleu Chicken Alfredo recipe.
Ingredients
3 skinless, boneless chicken breast halves
steak seasoning to taste
2 (10 ounce) containers Alfredo sauce
1 (8 ounce) bottle blue cheese dressing
2 fresh tomatoes, diced
1 (16 ounce) package angel hair pasta
Directions
Preheat an outdoor grill for high heat. Lightly oil grill grate. Season chicken on both sides with steak seasoning. Grill 6 to 8 minutes on each side, until juices run clear. Cool and slice.
In a saucepan over low heat, mix the Alfredo sauce, bleu cheese dressing, and tomatoes. Cook and stir until the sauce boils.
Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook 2 to 4 minutes, until al dente, and drain. Transfer to a large bowl, and toss with the grilled chicken and sauce to serve.
3 skinless, boneless chicken breast halves
steak seasoning to taste
2 (10 ounce) containers Alfredo sauce
1 (8 ounce) bottle blue cheese dressing
2 fresh tomatoes, diced
1 (16 ounce) package angel hair pasta
Directions
Preheat an outdoor grill for high heat. Lightly oil grill grate. Season chicken on both sides with steak seasoning. Grill 6 to 8 minutes on each side, until juices run clear. Cool and slice.
In a saucepan over low heat, mix the Alfredo sauce, bleu cheese dressing, and tomatoes. Cook and stir until the sauce boils.
Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook 2 to 4 minutes, until al dente, and drain. Transfer to a large bowl, and toss with the grilled chicken and sauce to serve.
Baked Trout Fillets recipe.
Ingredients
1 pound trout fillets
1 cup sour cream
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1/2 teaspoon salt
Paprika
Directions
Place fish in a greased shallow 3-qt. baking dish. In a small bowl, combine the sour cream, Parmesan cheese, lemon juice, onion and salt; spread over fish. Sprinkle with paprika. Bake, uncovered, at 350 degrees F for 20-25 minutes or until fish flakes easily with a fork.
1 pound trout fillets
1 cup sour cream
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1/2 teaspoon salt
Paprika
Directions
Place fish in a greased shallow 3-qt. baking dish. In a small bowl, combine the sour cream, Parmesan cheese, lemon juice, onion and salt; spread over fish. Sprinkle with paprika. Bake, uncovered, at 350 degrees F for 20-25 minutes or until fish flakes easily with a fork.
Angel Food Cake With Caramel Sauce recipe.
Ingredients
1 (3 ounce) package cream cheese, softened
1/4 cup confectioners' sugar
1 (8 ounce) carton frozen whipped topping, thawed
1 (10 inch) prepared angel food cake
CARAMEL SAUCE:
1 cup half-and-half cream, divided
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup butter (no substitutes)
1/2 teaspoon vanilla extract
Directions
In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; set aside. Cut cake horizontally into two layers. Place the bottom layer on a serving plate; spread with cream cheese mixture. Replace top; refrigerate.
In a saucepan, combine 3/4 cup of cream, sugar, corn syrup, butter and salt. Cook and stir until mixture reaches soft-ball stage (234 degrees F). Slowly add remaining cream. Cook and stir until mixture returns to soft-ball stage (234 degrees F). Remove from the heat; stir in vanilla. Cool. Drizzle over cake. Store in the refrigerator.
1 (3 ounce) package cream cheese, softened
1/4 cup confectioners' sugar
1 (8 ounce) carton frozen whipped topping, thawed
1 (10 inch) prepared angel food cake
CARAMEL SAUCE:
1 cup half-and-half cream, divided
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup butter (no substitutes)
1/2 teaspoon vanilla extract
Directions
In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; set aside. Cut cake horizontally into two layers. Place the bottom layer on a serving plate; spread with cream cheese mixture. Replace top; refrigerate.
In a saucepan, combine 3/4 cup of cream, sugar, corn syrup, butter and salt. Cook and stir until mixture reaches soft-ball stage (234 degrees F). Slowly add remaining cream. Cook and stir until mixture returns to soft-ball stage (234 degrees F). Remove from the heat; stir in vanilla. Cool. Drizzle over cake. Store in the refrigerator.
Applesauce Fruitcake recipe.
Ingredients
1 1/2 cups white sugar
1 cup shortening
3 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups chopped walnuts
1 1/2 cups raisins
1 1/2 cups dates, pitted and chopped
1/2 cup maraschino cherries, coarsely chopped
2 cups applesauce
6 maraschino cherries, halved
6 pecan halves
Directions
Preheat oven to 325 degrees F (160 degrees C). Grease a 10 inch tube pan. Line bottom with parchment paper and grease again.
In large bowl, cream sugar and shortening until light and fluffy. Add eggs and blend well.
Lightly spoon flour into measuring cup; level off. Combine 1/2 cup of flour with nuts, raisins, dates and 1/2 cup cherries, stir until coated. Set aside.
Add remaining 2 3/4 cups flour, baking soda, cinnamon, allspice, cloves and salt to egg mixture. Blend at low speed until moistened, then beat 2 minutes on medium speed.
Fold fruit and nut mixture and applesauce into batter. Pour batter into a 10 inch tube pan. Arrange cherry halves and pecans on top.
Bake at 325 degrees F (160 degrees C) for 1hour and 15 to 45 minutes, or until toothpick inserted in center comes clean. Cool upright in pan 5 minutes. Turn upright onto wire rack and remove pan and parchment paper. Cool completely.
1 1/2 cups white sugar
1 cup shortening
3 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups chopped walnuts
1 1/2 cups raisins
1 1/2 cups dates, pitted and chopped
1/2 cup maraschino cherries, coarsely chopped
2 cups applesauce
6 maraschino cherries, halved
6 pecan halves
Directions
Preheat oven to 325 degrees F (160 degrees C). Grease a 10 inch tube pan. Line bottom with parchment paper and grease again.
In large bowl, cream sugar and shortening until light and fluffy. Add eggs and blend well.
Lightly spoon flour into measuring cup; level off. Combine 1/2 cup of flour with nuts, raisins, dates and 1/2 cup cherries, stir until coated. Set aside.
Add remaining 2 3/4 cups flour, baking soda, cinnamon, allspice, cloves and salt to egg mixture. Blend at low speed until moistened, then beat 2 minutes on medium speed.
Fold fruit and nut mixture and applesauce into batter. Pour batter into a 10 inch tube pan. Arrange cherry halves and pecans on top.
Bake at 325 degrees F (160 degrees C) for 1hour and 15 to 45 minutes, or until toothpick inserted in center comes clean. Cool upright in pan 5 minutes. Turn upright onto wire rack and remove pan and parchment paper. Cool completely.
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