Ingredients
2 (14 ounce) cans water-packed artichoke hearts, drained and quartered
1 garlic clove, minced
1/4 cup butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 egg, lightly beaten
1/2 cup shredded Swiss cheese, divided
1 tablespoon dry bread crumbs
1/8 teaspoon paprika
Directions
In a skillet, saute the artichokes and garlic in 2 tablespoons butter until tender. Transfer to a greased 1-qt. baking dish.
In a saucepan, melt the remaining butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Stir in 1/4 cup cheese until melted.
Pour over artichokes; sprinkle with remaining cheese. Combine crumbs and paprika; sprinkle over top. Bake, uncovered, at 400 degrees F for 20-25 minutes or until heated through.
7.28.2011
Broccoli Peanut Picnic Slaw recipe.
Ingredients
4 cups Green Cabbage, shredded
4 cups Broccoli broken into small florets
1/2 cup Raisins
3/4 cup Dry Roasted Peanuts
1/2 cup Onion, chopped
10 slices Bacon, crumbled
1 cup Marzetti� Slaw Dressing
1/4 cup Sugar
Directions
In a salad bowl, mix all ingredients together, making sure the flavor is blended well. In a small bowl, mix slaw dressing and sugar together. Pour on top of vegetables. Mix and chill overnight.
4 cups Green Cabbage, shredded
4 cups Broccoli broken into small florets
1/2 cup Raisins
3/4 cup Dry Roasted Peanuts
1/2 cup Onion, chopped
10 slices Bacon, crumbled
1 cup Marzetti� Slaw Dressing
1/4 cup Sugar
Directions
In a salad bowl, mix all ingredients together, making sure the flavor is blended well. In a small bowl, mix slaw dressing and sugar together. Pour on top of vegetables. Mix and chill overnight.
Brandy Almond Cake recipe.
Ingredients
1 cup butter
1 1/2 cups white sugar
4 eggs, separated
3 cups self-rising flour
1 teaspoon almond extract
2 cups water
1 cup white sugar
1/2 cup brandy
1 teaspoon vanilla extract
Directions
Preheat an oven to 300 degrees F (150 degrees C). Grease and flour an 8 inch round baking pan.
Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. Pour in the flour alternately with the milk, mixing until just incorporated. Stir in the almond extract. Beat egg whites until stiff peaks form in a large glass or metal mixing bowl. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the egg whites into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Cut any excess cake so that it is flush with the sides of the pan.
Bring the water and 1 cup of sugar to a boil for 8 to 10 minutes. Reduce heat to a simmer, then add brandy and 1 teaspoon vanilla extract. Simmer for 2 to 3 minutes and remove from heat. Allow syrup to cool to room temperature. Prick holes in the cooled cake with a toothpick, then slowly saturate the cake with the brandy syrup.
1 cup butter
1 1/2 cups white sugar
4 eggs, separated
3 cups self-rising flour
1 teaspoon almond extract
2 cups water
1 cup white sugar
1/2 cup brandy
1 teaspoon vanilla extract
Directions
Preheat an oven to 300 degrees F (150 degrees C). Grease and flour an 8 inch round baking pan.
Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. Pour in the flour alternately with the milk, mixing until just incorporated. Stir in the almond extract. Beat egg whites until stiff peaks form in a large glass or metal mixing bowl. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the egg whites into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Cut any excess cake so that it is flush with the sides of the pan.
Bring the water and 1 cup of sugar to a boil for 8 to 10 minutes. Reduce heat to a simmer, then add brandy and 1 teaspoon vanilla extract. Simmer for 2 to 3 minutes and remove from heat. Allow syrup to cool to room temperature. Prick holes in the cooled cake with a toothpick, then slowly saturate the cake with the brandy syrup.
Big Game Day Chili recipe.
Ingredients
2 tablespoons vegetable oil
2 yellow onions, chopped
1 sweet onion, chopped
1 head garlic, peeled and minced
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
2 pounds cubed beef stew meat
2 pounds Italian sausage meat
4 slices applewood smoked bacon, cut into 1-inch pieces
2 (28 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
2 (14 ounce) cans black beans, rinsed and drained
2 (14.5 ounce) cans kidney beans, rinsed and drained
1 (7 ounce) can chipotle peppers in adobo sauce, chopped
2 cups beef broth
1 (12 fluid ounce) bottle dark beer
1/4 teaspoon chili powder, or to taste
1/4 cup crumbled dried oregano
1 tablespoon fresh-ground black pepper
2 teaspoons salt, or amount to taste
2 1/2 ounces dark chocolate candy bar
Directions
Heat the oil in a large deep pot over medium-high heat, and stir in the onions, garlic, and bell peppers. Cook and stir until the onions are transparent, about 5 minutes. Add the beef stew meat, sausage, and bacon. Cook until meats are evenly browned. Drain the fat.
Stir in the tomato sauce, tomato paste, black beans, kidney beans, chipotle peppers with sauce, beef broth, beer, chili powder, oregano, pepper, salt, and chocolate. Bring the mixture to a boil. Reduce heat to low and simmer for at least 1 hour; 2 hours is preferred.
2 tablespoons vegetable oil
2 yellow onions, chopped
1 sweet onion, chopped
1 head garlic, peeled and minced
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
2 pounds cubed beef stew meat
2 pounds Italian sausage meat
4 slices applewood smoked bacon, cut into 1-inch pieces
2 (28 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
2 (14 ounce) cans black beans, rinsed and drained
2 (14.5 ounce) cans kidney beans, rinsed and drained
1 (7 ounce) can chipotle peppers in adobo sauce, chopped
2 cups beef broth
1 (12 fluid ounce) bottle dark beer
1/4 teaspoon chili powder, or to taste
1/4 cup crumbled dried oregano
1 tablespoon fresh-ground black pepper
2 teaspoons salt, or amount to taste
2 1/2 ounces dark chocolate candy bar
Directions
Heat the oil in a large deep pot over medium-high heat, and stir in the onions, garlic, and bell peppers. Cook and stir until the onions are transparent, about 5 minutes. Add the beef stew meat, sausage, and bacon. Cook until meats are evenly browned. Drain the fat.
Stir in the tomato sauce, tomato paste, black beans, kidney beans, chipotle peppers with sauce, beef broth, beer, chili powder, oregano, pepper, salt, and chocolate. Bring the mixture to a boil. Reduce heat to low and simmer for at least 1 hour; 2 hours is preferred.
Apricot Brandy and Peach Schnapps Pound Cake recipe.
Ingredients
3 cups white sugar
1 cup butter, softened
6 eggs, beaten
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/4 cup apricot brandy
1 teaspoon lemon zest
1 cup white sugar
1/2 cup peach schnapps
1 cup water
1 teaspoon lemon zest
1 cup apricot preserves
1/2 cup apricot brandy
1 teaspoon lemon zest
1/2 cup almonds
Directions
Butter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C).
In a mixing bowl, cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sift flour with soda and salt; add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes.
Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute.
Turn cake out onto plate and punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate.
Prepare the topping/glaze by combining the apricot preserves, apricot brandy and lemon zest in a sauce pan and boiling for 1 minute. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired.
Serve the cake with sliced fresh peaches and coat with 1/2 cup citrus juice. Add one basket blueberries and mix together. Pour 1/2 cup peach flavored liqueur and 1/2 cup simple syrup over fruit. (simple syrup made from 1/2 cup sugar boiled in 1 cup water for 1 minute and cooled)
3 cups white sugar
1 cup butter, softened
6 eggs, beaten
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/4 cup apricot brandy
1 teaspoon lemon zest
1 cup white sugar
1/2 cup peach schnapps
1 cup water
1 teaspoon lemon zest
1 cup apricot preserves
1/2 cup apricot brandy
1 teaspoon lemon zest
1/2 cup almonds
Directions
Butter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C).
In a mixing bowl, cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sift flour with soda and salt; add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes.
Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute.
Turn cake out onto plate and punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate.
Prepare the topping/glaze by combining the apricot preserves, apricot brandy and lemon zest in a sauce pan and boiling for 1 minute. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired.
Serve the cake with sliced fresh peaches and coat with 1/2 cup citrus juice. Add one basket blueberries and mix together. Pour 1/2 cup peach flavored liqueur and 1/2 cup simple syrup over fruit. (simple syrup made from 1/2 cup sugar boiled in 1 cup water for 1 minute and cooled)
Brown Sugar Cut-Out Cookies and Icing recipe.
Ingredients
1 cup butter, softened
2 cups brown sugar
1 teaspoon pure vanilla extract
5 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup milk
1 cup butter, very soft
1 teaspoon pure vanilla extract
confectioners' sugar
splash of milk
Directions
In a large bowl, stir together 1 cup butter and brown sugar until smooth and creamy. Stir in 1 teaspoon vanilla. In a separate bowl, combine the flour, salt, and baking soda; stir into creamed mixture. Mix in milk, stirring until a soft dough forms. Cover, and chill for 1 hour.
Preheat oven to 365 degrees F (185 degrees C). On a floured surface, roll out dough to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake in a preheated oven for 6 minutes. Cool on wire racks.
Meanwhile, in a large bowl, stir together 1 cup butter and 1 teaspoon vanilla until it becomes smooth and creamy. Gradually stir in sugar, one cup at a time, beating well after each addition. Beat in a splash of milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate. Spread icing on top of cookies.
1 cup butter, softened
2 cups brown sugar
1 teaspoon pure vanilla extract
5 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup milk
1 cup butter, very soft
1 teaspoon pure vanilla extract
confectioners' sugar
splash of milk
Directions
In a large bowl, stir together 1 cup butter and brown sugar until smooth and creamy. Stir in 1 teaspoon vanilla. In a separate bowl, combine the flour, salt, and baking soda; stir into creamed mixture. Mix in milk, stirring until a soft dough forms. Cover, and chill for 1 hour.
Preheat oven to 365 degrees F (185 degrees C). On a floured surface, roll out dough to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake in a preheated oven for 6 minutes. Cool on wire racks.
Meanwhile, in a large bowl, stir together 1 cup butter and 1 teaspoon vanilla until it becomes smooth and creamy. Gradually stir in sugar, one cup at a time, beating well after each addition. Beat in a splash of milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate. Spread icing on top of cookies.
Blueberry French Toast recipe.
Ingredients
1 (1 pound) loaf Italian bread, cut into 1 inch cubes
1 (8 ounce) package cream cheese, diced
1 cup blueberries
2 cups milk
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter
Directions
Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.
To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.
1 (1 pound) loaf Italian bread, cut into 1 inch cubes
1 (8 ounce) package cream cheese, diced
1 cup blueberries
2 cups milk
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter
Directions
Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.
To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.
Broiled Summer Squash With Radish recipe.
Ingredients
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 teaspoon chopped fresh dill
1/4 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/2 cup chopped red onion
1 large zucchini, cut in half lengthwise then into 1/4-inch slices
1 large yellow squash, cut into 1/2-inch cubes
4 radishes, cut into 1/4-inch-thick slices
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Whisk the olive oil, vinegar, dill, salt, and pepper together in a mixing bowl until evenly blended. Add the onion, zucchini, yellow squash, and radishes; toss until evenly coated. Spoon into an 8x8-inch baking dish, and cover with aluminum foil.
Broil in the preheated oven 10 minutes, then remove the foil, and continue broiling until the vegetables are tender and nicely browned on top, about 10 minutes more.
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 teaspoon chopped fresh dill
1/4 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/2 cup chopped red onion
1 large zucchini, cut in half lengthwise then into 1/4-inch slices
1 large yellow squash, cut into 1/2-inch cubes
4 radishes, cut into 1/4-inch-thick slices
Directions
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Whisk the olive oil, vinegar, dill, salt, and pepper together in a mixing bowl until evenly blended. Add the onion, zucchini, yellow squash, and radishes; toss until evenly coated. Spoon into an 8x8-inch baking dish, and cover with aluminum foil.
Broil in the preheated oven 10 minutes, then remove the foil, and continue broiling until the vegetables are tender and nicely browned on top, about 10 minutes more.
Apricot Salsa Chicken recipe.
Ingredients
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
6 (4 ounce) boneless skinless chicken breast halves
3 tablespoons vegetable oil
1 (16 ounce) jar salsa
1 (12 ounce) jar apricot preserves
1/2 cup apricot nectar
Hot cooked rice
Directions
In a shallow bowl, combine the first four ingredients. Add chicken; turn to coat. In a skillet, brown chicken in oil; drain. Stir in salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce thickens and meat juices run clear. Serve over rice.
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
6 (4 ounce) boneless skinless chicken breast halves
3 tablespoons vegetable oil
1 (16 ounce) jar salsa
1 (12 ounce) jar apricot preserves
1/2 cup apricot nectar
Hot cooked rice
Directions
In a shallow bowl, combine the first four ingredients. Add chicken; turn to coat. In a skillet, brown chicken in oil; drain. Stir in salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce thickens and meat juices run clear. Serve over rice.
Broccoli-Cauliflower Salad recipe.
Ingredients
1 cup broccoli florets
1 cup cauliflower florets
2 cups hard-cooked eggs, diced (optional)
1 cup shredded Cheddar cheese
6 slices bacon
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a medium sized salad bowl, layer in order the broccoli, cauliflower, eggs, cheese and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Drizzle dressing over top and serve.
1 cup broccoli florets
1 cup cauliflower florets
2 cups hard-cooked eggs, diced (optional)
1 cup shredded Cheddar cheese
6 slices bacon
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a medium sized salad bowl, layer in order the broccoli, cauliflower, eggs, cheese and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Drizzle dressing over top and serve.
Brown Rice Bake recipe.
Ingredients
2 1/4 cups cooked brown rice
1 (10 ounce) package frozen peas, thawed
1/2 pound processed cheese food (eg. Velveeta), cubed
1 (4.5 ounce) jar sliced mushrooms, drained
Directions
In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350 degrees F for 25-30 minutes or until heated through.
2 1/4 cups cooked brown rice
1 (10 ounce) package frozen peas, thawed
1/2 pound processed cheese food (eg. Velveeta), cubed
1 (4.5 ounce) jar sliced mushrooms, drained
Directions
In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350 degrees F for 25-30 minutes or until heated through.
Blue Cheese Green Beans recipe.
Ingredients
4 teaspoons half-and-half cream
1 tablespoon white wine vinegar or cider vinegar
1 tablespoon crumbled blue cheese
1 1/2 teaspoons grated Parmesan cheese
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
1 pinch sugar
2 tablespoons olive or vegetable oil
1 pound fresh green beans, trimmed
4 bacon strips, cooked and crumbled
Directions
Place the first eight ingredients in a blender; cover and process until combined. Gradually add oil in a steady stream, processing until smooth; set aside. Place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and place in a serving bowl. Drizzle with the blue cheese mixture and sprinkle with bacon.
4 teaspoons half-and-half cream
1 tablespoon white wine vinegar or cider vinegar
1 tablespoon crumbled blue cheese
1 1/2 teaspoons grated Parmesan cheese
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
1 pinch sugar
2 tablespoons olive or vegetable oil
1 pound fresh green beans, trimmed
4 bacon strips, cooked and crumbled
Directions
Place the first eight ingredients in a blender; cover and process until combined. Gradually add oil in a steady stream, processing until smooth; set aside. Place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and place in a serving bowl. Drizzle with the blue cheese mixture and sprinkle with bacon.
Acapulco Chicken recipe.
Ingredients
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon chili powder, divided
salt and pepper to taste
1 tablespoon olive oil
1 cup chopped green bell pepper
1/2 cup chopped onion
2 jalapeno peppers, seeded and minced
1 large tomato, cut into chunks
10 drops hot pepper sauce
Directions
Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon chili powder, divided
salt and pepper to taste
1 tablespoon olive oil
1 cup chopped green bell pepper
1/2 cup chopped onion
2 jalapeno peppers, seeded and minced
1 large tomato, cut into chunks
10 drops hot pepper sauce
Directions
Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.
Asparagus Swiss Quiche recipe.
Ingredients
10 bacon strips, diced
1/2 cup chopped onion
1 pound fresh asparagus, trimmed
1 cup shredded Swiss cheese
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) unbaked pastry shell
1/2 cup half-and-half cream
Directions
In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain.
Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.
In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.
10 bacon strips, diced
1/2 cup chopped onion
1 pound fresh asparagus, trimmed
1 cup shredded Swiss cheese
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) unbaked pastry shell
1/2 cup half-and-half cream
Directions
In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain.
Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.
In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.
Banana Bran Muffins recipe.
Ingredients
1 1/2 cups all-purpose flour
1 cup oat bran
1/2 cup whole wheat flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1 cup orange juice
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 cup mashed ripe bananas
1/2 cup chopped walnuts
Directions
In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, juice, sugars and oil. Stir into dry ingredients just until moistened. Fold in bananas and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
1 1/2 cups all-purpose flour
1 cup oat bran
1/2 cup whole wheat flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1 cup orange juice
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 cup mashed ripe bananas
1/2 cup chopped walnuts
Directions
In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, juice, sugars and oil. Stir into dry ingredients just until moistened. Fold in bananas and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
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.
Apricot Kuchen recipe.
Ingredients
8 ounces dried apricot halves
3 cups cold water
2 cups sugar
4 cups all-purpose flour
1 cup butter
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup sugar
1 teaspoon salt
3 eggs, beaten
1 teaspoon ground cardamom
Ground cinnamon
Additional sugar
Directions
Place apricots and water in a bowl; soak overnight.
In a saucepan, combine apricots, soaking liquid, and sugar. Simmer until apricots are transparent. Cool; drain and set aside.
Place flour in a mixing bowl; cut in butter until mixture resembles coarse crumbs. Dissolve yeast in water; add to crumb mixture along with sugar, salt, eggs and cardamom. Beat until smooth (dough will be soft and sticky). Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
On a floured surface or pastry cloth, knead dough for 2 minutes. Divide into three portions; roll each in a 9-inch circle. Place each in a greased 9-inch round cake pan. Let rise until doubled, about 1 1/4 hours.
Preheat an oven to 350 degrees F (175 degrees C).
Place apricots on top of dough. Combine cinnamon and sugar; sprinkle over apricots. Bake in preheated oven for 25-30 minutes. Cool on wire racks.
8 ounces dried apricot halves
3 cups cold water
2 cups sugar
4 cups all-purpose flour
1 cup butter
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup sugar
1 teaspoon salt
3 eggs, beaten
1 teaspoon ground cardamom
Ground cinnamon
Additional sugar
Directions
Place apricots and water in a bowl; soak overnight.
In a saucepan, combine apricots, soaking liquid, and sugar. Simmer until apricots are transparent. Cool; drain and set aside.
Place flour in a mixing bowl; cut in butter until mixture resembles coarse crumbs. Dissolve yeast in water; add to crumb mixture along with sugar, salt, eggs and cardamom. Beat until smooth (dough will be soft and sticky). Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
On a floured surface or pastry cloth, knead dough for 2 minutes. Divide into three portions; roll each in a 9-inch circle. Place each in a greased 9-inch round cake pan. Let rise until doubled, about 1 1/4 hours.
Preheat an oven to 350 degrees F (175 degrees C).
Place apricots on top of dough. Combine cinnamon and sugar; sprinkle over apricots. Bake in preheated oven for 25-30 minutes. Cool on wire racks.
Blueberry Pudding with Lemon Cream Sauce recipe.
Ingredients
LEMON CREAM SAUCE:
2 teaspoons cornstarch
1/2 cup sugar
2/3 cup water
2 tablespoons lemon juice
1 cup heavy cream
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2/3 cup butter or margarine
3/4 cup milk
2 cups fresh blueberries, rinsed and dried
Directions
In a small saucepan, combine the cornstarch and sugar. Stir in water; cook and stir until thickened and clear. Remove from the heat; stir in lemon juice. Cool. In a mixing bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use. For pudding, combine dry ingredients in another mixing bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combine. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter. Bake at 350 degrees F for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.
LEMON CREAM SAUCE:
2 teaspoons cornstarch
1/2 cup sugar
2/3 cup water
2 tablespoons lemon juice
1 cup heavy cream
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2/3 cup butter or margarine
3/4 cup milk
2 cups fresh blueberries, rinsed and dried
Directions
In a small saucepan, combine the cornstarch and sugar. Stir in water; cook and stir until thickened and clear. Remove from the heat; stir in lemon juice. Cool. In a mixing bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use. For pudding, combine dry ingredients in another mixing bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combine. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter. Bake at 350 degrees F for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.
Banana Wheat Bread recipe.
Ingredients
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups mashed bananas
1/4 cup vegetable oil
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup chopped pecans
Directions
Grease a 9 x 5 inch loaf pan. Preheat oven to 350 degrees (175 degrees C).
Combine oil, honey, eggs, vanilla, and mashed bananas in a bowl.
In a large bowl, whisk together flour, wheat germ, salt, and baking soda. Make a well in dry ingredients, and add the banana mixture. Mix together until dry ingredients are moistened. Stir in nuts. Pour batter into prepared pan.
Bake 1 hour in preheated oven. Test for doneness, and cool on wire rack.
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups mashed bananas
1/4 cup vegetable oil
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup chopped pecans
Directions
Grease a 9 x 5 inch loaf pan. Preheat oven to 350 degrees (175 degrees C).
Combine oil, honey, eggs, vanilla, and mashed bananas in a bowl.
In a large bowl, whisk together flour, wheat germ, salt, and baking soda. Make a well in dry ingredients, and add the banana mixture. Mix together until dry ingredients are moistened. Stir in nuts. Pour batter into prepared pan.
Bake 1 hour in preheated oven. Test for doneness, and cool on wire rack.
Amy's Cilantro Cream Sauce recipe.
Ingredients
1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice
Directions
Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.
1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice
Directions
Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.
Asparagus Crab Au Gratin recipe.
Ingredients
1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1/2 cup shredded Cheddar cheese
4 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
1 cup soft bread crumbs
Directions
Place asparagus in a greased 1-qt. baking dish. Top with crab and sprinkle with cheese; set aside. In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Whisk in milk, mustard, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in lemon juice. Pour over asparagus. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through.
1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1/2 cup shredded Cheddar cheese
4 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
1 cup soft bread crumbs
Directions
Place asparagus in a greased 1-qt. baking dish. Top with crab and sprinkle with cheese; set aside. In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Whisk in milk, mustard, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in lemon juice. Pour over asparagus. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through.
Angel's Yummy Bruschetta recipe.
Ingredients
1 French baguette
3 tomatoes, seeded and chopped
1 onion, minced
1 clove garlic, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
8 ounces mozzarella cheese
Directions
In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate.
Preheat oven to 375 degrees F (190 degrees C).
Cut the loaf of French bread into 12 slices on the diagonal. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 250 degrees F (120 degrees C).
Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella. Place the pan of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve immediately.
1 French baguette
3 tomatoes, seeded and chopped
1 onion, minced
1 clove garlic, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
8 ounces mozzarella cheese
Directions
In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate.
Preheat oven to 375 degrees F (190 degrees C).
Cut the loaf of French bread into 12 slices on the diagonal. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 250 degrees F (120 degrees C).
Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella. Place the pan of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve immediately.
Breakfast Pizza recipe.
Ingredients
1 (8 ounce) can refrigerated crescent rolls
1 pound bulk pork sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
Directions
Unroll crescent dough and place on a greased 12-in. pizza pan; press seams together and press up sides of pan to form a crust. In a skillet, brown sausage over medium heat; drain and cool slightly.
Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese.
Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.
1 (8 ounce) can refrigerated crescent rolls
1 pound bulk pork sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
Directions
Unroll crescent dough and place on a greased 12-in. pizza pan; press seams together and press up sides of pan to form a crust. In a skillet, brown sausage over medium heat; drain and cool slightly.
Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese.
Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.
Best Fried Green Tomatoes recipe.
Ingredients
4 large green tomatoes
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
Directions
Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
4 large green tomatoes
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
Directions
Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Baked Salmon with Herbs recipe.
Ingredients
2 1/2 cups soft bread crumbs
4 garlic cloves, minced
2 tablespoons grated Parmesan cheese
2 teaspoons dried parsley flakes
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, melted
1 (3 pound) salmon fillet
Directions
Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat foil with nonstick cooking spray. Set aside. In a bowl, combine the bread crumbs, garlic, Parmesan cheese, parsley, thyme, rosemary, salt and pepper. Add butter; toss to coat evenly.
Place salmon on prepared pan. Spray with nonstick cooking spray and pat with bread crumb mixture. Bake, uncovered, at 350 degrees F for 35-40 minutes or until fish flakes easily with a fork.
2 1/2 cups soft bread crumbs
4 garlic cloves, minced
2 tablespoons grated Parmesan cheese
2 teaspoons dried parsley flakes
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, melted
1 (3 pound) salmon fillet
Directions
Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat foil with nonstick cooking spray. Set aside. In a bowl, combine the bread crumbs, garlic, Parmesan cheese, parsley, thyme, rosemary, salt and pepper. Add butter; toss to coat evenly.
Place salmon on prepared pan. Spray with nonstick cooking spray and pat with bread crumb mixture. Bake, uncovered, at 350 degrees F for 35-40 minutes or until fish flakes easily with a fork.
Asparagus Casserole recipe.
Ingredients
4 tablespoons butter
4 tablespoons all-purpose flour
salt and pepper to taste
1 (15 ounce) can asparagus, drained with liquid reserved
1/2 cup milk
1/2 teaspoon Worcestershire sauce
1 pinch cayenne pepper
4 ounces sharp Cheddar cheese, cubed
1/2 cup blanched almond halves
1/2 cup seasoned bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a medium-sized casserole dish.
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a heavy saucepan, melt the butter. Stir in the flour, salt, and pepper; blend thoroughly. Gradually stir in 3/4 cup of reserved asparagus liquid and the milk; cook (stirring constantly) until the sauce is thickened and smooth . If the mixture is too thick, more asparagus liquid or milk can be added until the mixture reaches the desired consistency. Stir in the Worcestershire sauce and cayenne pepper. Remove the pan from the heat.
Layer the asparagus, eggs, cheese, and almonds into the casserole. Repeat the layering until all of the ingredients are used. Spoon the sauce over the layers and sprinkle with crumbs.
Bake in the preheated 350 degree F (175 degrees C) oven for 20 minutes; or until bubbly and lightly browned.
4 tablespoons butter
4 tablespoons all-purpose flour
salt and pepper to taste
1 (15 ounce) can asparagus, drained with liquid reserved
1/2 cup milk
1/2 teaspoon Worcestershire sauce
1 pinch cayenne pepper
4 ounces sharp Cheddar cheese, cubed
1/2 cup blanched almond halves
1/2 cup seasoned bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a medium-sized casserole dish.
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a heavy saucepan, melt the butter. Stir in the flour, salt, and pepper; blend thoroughly. Gradually stir in 3/4 cup of reserved asparagus liquid and the milk; cook (stirring constantly) until the sauce is thickened and smooth . If the mixture is too thick, more asparagus liquid or milk can be added until the mixture reaches the desired consistency. Stir in the Worcestershire sauce and cayenne pepper. Remove the pan from the heat.
Layer the asparagus, eggs, cheese, and almonds into the casserole. Repeat the layering until all of the ingredients are used. Spoon the sauce over the layers and sprinkle with crumbs.
Bake in the preheated 350 degree F (175 degrees C) oven for 20 minutes; or until bubbly and lightly browned.
Balsamic Dijon Dipping Sauce recipe.
Ingredients
1/4 cup balsamic vinegar
1 teaspoon white sugar
1 teaspoon water
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste
Directions
In a small mixing bowl, combine balsamic vinegar, sugar, water, mustard, and salt and pepper to taste. Mix well. If the consistency is too watery, add more mustard until the desired consistency is reached. Cover, and chill before serving.
1/4 cup balsamic vinegar
1 teaspoon white sugar
1 teaspoon water
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste
Directions
In a small mixing bowl, combine balsamic vinegar, sugar, water, mustard, and salt and pepper to taste. Mix well. If the consistency is too watery, add more mustard until the desired consistency is reached. Cover, and chill before serving.
Baby Zucchini Salad recipe.
Ingredients
5 baby zucchini, sliced thinly
1/2 red onion, sliced thin
1 red bell pepper, diced
2 leaves fresh basil, minced
2 tablespoons smoked olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
Directions
Toss the zucchini, onion, bell pepper, and basil together in a large bowl. Drizzle the olive oil and balsamic vinegar over the mixture and toss again to evenly coat. Season with salt and pepper to serve.
5 baby zucchini, sliced thinly
1/2 red onion, sliced thin
1 red bell pepper, diced
2 leaves fresh basil, minced
2 tablespoons smoked olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
Directions
Toss the zucchini, onion, bell pepper, and basil together in a large bowl. Drizzle the olive oil and balsamic vinegar over the mixture and toss again to evenly coat. Season with salt and pepper to serve.
Bachelor Buttons I recipe.
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
4 tablespoons white sugar
1 teaspoon vanilla extract
1 cup butter
1/2 cup milk
1 cup raspberry preserves
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease muffing tins.
Sift dry ingredients together, cut in butter with fork or pastry cutter. Beat egg, add milk and vanilla then stir quickly into dry mixture.
Roll out on well floured surface to about 1/4 inch thickness and cut with round cookie cutter.
Place in muffin tins and drop a teaspoon of raspberry jam in center. Fold sides in slightly and bake for 20-25 minutes or until lightly golden.
2 cups all-purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
4 tablespoons white sugar
1 teaspoon vanilla extract
1 cup butter
1/2 cup milk
1 cup raspberry preserves
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease muffing tins.
Sift dry ingredients together, cut in butter with fork or pastry cutter. Beat egg, add milk and vanilla then stir quickly into dry mixture.
Roll out on well floured surface to about 1/4 inch thickness and cut with round cookie cutter.
Place in muffin tins and drop a teaspoon of raspberry jam in center. Fold sides in slightly and bake for 20-25 minutes or until lightly golden.
Amish Friendship Chocolate Bread recipe.
Ingredients
2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 (5.9 ounce) package instant chocolate pudding mix
1 cup Amish Friendship Bread Starter
1 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large mixing bowl, stir together all-purpose flour, sugar, baking powder, baking soda, salt, chocolate pudding. Make a well in the center of this mixture. Add Amish friendship bread starter, vegetable oil, milk, eggs and vanilla extract; mix well. Pour batter into prepared loaf pans.
Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 minutes. Cool on a wire rack for 10 minutes before removing from pan.
2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 (5.9 ounce) package instant chocolate pudding mix
1 cup Amish Friendship Bread Starter
1 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large mixing bowl, stir together all-purpose flour, sugar, baking powder, baking soda, salt, chocolate pudding. Make a well in the center of this mixture. Add Amish friendship bread starter, vegetable oil, milk, eggs and vanilla extract; mix well. Pour batter into prepared loaf pans.
Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 minutes. Cool on a wire rack for 10 minutes before removing from pan.
Bacon Cheddar Muffins recipe.
Ingredients
2 cups biscuit/baking mix
2/3 cup milk
1/4 cup vegetable oil
1 cup finely shredded sharp Cheddar cheese
8 bacon strips, cooked and crumbled
Directions
In a bowl, combine biscuit mix, milk, oil and egg just until moistened. Fold in cheese and bacon. Fill greased muffin cups three-fourths full. Bake at 375 degrees F for 20 minutes or until golden brown. Cool for 10 minutes; remove from pan to a wire rack.
2 cups biscuit/baking mix
2/3 cup milk
1/4 cup vegetable oil
1 cup finely shredded sharp Cheddar cheese
8 bacon strips, cooked and crumbled
Directions
In a bowl, combine biscuit mix, milk, oil and egg just until moistened. Fold in cheese and bacon. Fill greased muffin cups three-fourths full. Bake at 375 degrees F for 20 minutes or until golden brown. Cool for 10 minutes; remove from pan to a wire rack.
Adrienne's Overnight Barbecued Beef Sandwiches recipe.
Ingredients
1 large onion, chopped
1/2 cup brown sugar
1 teaspoon ground black pepper
1/4 teaspoon salt
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon dried oregano
2 cloves garlic, minced
1 cup ketchup
1/2 cup water
1/2 cup white vinegar
2 tablespoons canola oil
2 tablespoons Worcestershire sauce
3 drops liquid smoke flavoring
1 (3 pound) beef brisket
2 teaspoons cornstarch
10 whole-wheat buns
Directions
Combine the onion, brown sugar, pepper, salt, chili powder, paprika, oregano, garlic, ketchup, water, white vinegar, canola oil, Worcestershire sauce, and liquid smoke in a slow cooker; stir. Lay the beef pieces into the sauce. Cook on LOW for 10 hours.
Remove the beef from the sauce, keeping the sauce in the slow cooker, and shred with two forks. Remove 1/4 cup of the sauce from the slow cooker and pour into a bowl. Whisk the cornstarch into the sauce; stir the mixture back into the slow cooker. Add the shredded beef; stir. Serve hot on the whole-wheat buns.
1 large onion, chopped
1/2 cup brown sugar
1 teaspoon ground black pepper
1/4 teaspoon salt
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon dried oregano
2 cloves garlic, minced
1 cup ketchup
1/2 cup water
1/2 cup white vinegar
2 tablespoons canola oil
2 tablespoons Worcestershire sauce
3 drops liquid smoke flavoring
1 (3 pound) beef brisket
2 teaspoons cornstarch
10 whole-wheat buns
Directions
Combine the onion, brown sugar, pepper, salt, chili powder, paprika, oregano, garlic, ketchup, water, white vinegar, canola oil, Worcestershire sauce, and liquid smoke in a slow cooker; stir. Lay the beef pieces into the sauce. Cook on LOW for 10 hours.
Remove the beef from the sauce, keeping the sauce in the slow cooker, and shred with two forks. Remove 1/4 cup of the sauce from the slow cooker and pour into a bowl. Whisk the cornstarch into the sauce; stir the mixture back into the slow cooker. Add the shredded beef; stir. Serve hot on the whole-wheat buns.
Adam's Dirt Cookies recipe.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup white sugar
1/2 cup packed brown sugar
1 cup butter, softened
1 teaspoon vanilla extract
1 1/2 cups chocolate sandwich cookie crumbs
Directions
Sift together the flour, baking soda, and salt. Set aside. In a medium bowl, cream the white sugar, brown sugar, and the butter together until smooth. Stir in the eggs and vanilla. Add the flour mixture, and stir until just combined. Stir the crushed cookies into the dough. Cover, and chill the dough for 1/2 hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Drop dough by rounded spoonfuls onto prepared cookie sheets. Bake for 10 to 11 minutes in the preheated oven. Remove to cool on wire racks.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup white sugar
1/2 cup packed brown sugar
1 cup butter, softened
1 teaspoon vanilla extract
1 1/2 cups chocolate sandwich cookie crumbs
Directions
Sift together the flour, baking soda, and salt. Set aside. In a medium bowl, cream the white sugar, brown sugar, and the butter together until smooth. Stir in the eggs and vanilla. Add the flour mixture, and stir until just combined. Stir the crushed cookies into the dough. Cover, and chill the dough for 1/2 hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Drop dough by rounded spoonfuls onto prepared cookie sheets. Bake for 10 to 11 minutes in the preheated oven. Remove to cool on wire racks.
Bosnian Style Cornbread (Razljevak) recipe.
Ingredients
1 tablespoon cornmeal for dusting
1/2 cup all-purpose flour
1/4 cup semolina flour
1/4 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
2 eggs, lightly beaten
1 1/2 cups buttermilk, or more as needed
1/3 cup vegetable oil
Directions
Preheat an oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish and sprinkle 1 tablespoon cornmeal over the bottom of the dish.
Sift the all-purpose flour, semolina flour, 1/4 cup cornmeal, baking powder, and salt together in a bowl. Whisk the eggs, buttermilk, and vegetable oil together in a separate large bowl. Mix the flour mixture into the egg mixture until just combined; don't overmix. The batter should be pourable; add more buttermilk as needed to get the right consistency.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
1 tablespoon cornmeal for dusting
1/2 cup all-purpose flour
1/4 cup semolina flour
1/4 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
2 eggs, lightly beaten
1 1/2 cups buttermilk, or more as needed
1/3 cup vegetable oil
Directions
Preheat an oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish and sprinkle 1 tablespoon cornmeal over the bottom of the dish.
Sift the all-purpose flour, semolina flour, 1/4 cup cornmeal, baking powder, and salt together in a bowl. Whisk the eggs, buttermilk, and vegetable oil together in a separate large bowl. Mix the flour mixture into the egg mixture until just combined; don't overmix. The batter should be pourable; add more buttermilk as needed to get the right consistency.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Apple Dumplings III recipe.
Ingredients
1 recipe pastry for a 9 inch double crust pie
6 apples, peeled and cored
3/4 cup white sugar
1 cup water
1/4 teaspoon ground cinnamon
2 tablespoons margarine
Directions
Preheat oven to 400 degrees F (200 degrees C.)
To make the sauce: In a saucepan, combine sugar, water, cinnamon and margarine. Bring to a boil and continue to cook 5 minutes.
Roll dough out and cut into 6 pieces. Wrap each apple in dough and place in a baking pan. Pour sauce over the wrapped apples.
Bake in the preheated oven for 40 minutes, or until golden brown.
1 recipe pastry for a 9 inch double crust pie
6 apples, peeled and cored
3/4 cup white sugar
1 cup water
1/4 teaspoon ground cinnamon
2 tablespoons margarine
Directions
Preheat oven to 400 degrees F (200 degrees C.)
To make the sauce: In a saucepan, combine sugar, water, cinnamon and margarine. Bring to a boil and continue to cook 5 minutes.
Roll dough out and cut into 6 pieces. Wrap each apple in dough and place in a baking pan. Pour sauce over the wrapped apples.
Bake in the preheated oven for 40 minutes, or until golden brown.
Buttermilk White Bread recipe.
Ingredients
1 1/8 cups water
3 tablespoons honey
1 tablespoon margarine
1 1/2 teaspoons salt
3 cups bread flour
2 teaspoons active dry yeast
4 tablespoons powdered buttermilk
Directions
Add ingredients to bread machine pan in order recommended by your manufacturer. Use medium crust and white bread settings. I use less yeast during hot, humid summer months.
1 1/8 cups water
3 tablespoons honey
1 tablespoon margarine
1 1/2 teaspoons salt
3 cups bread flour
2 teaspoons active dry yeast
4 tablespoons powdered buttermilk
Directions
Add ingredients to bread machine pan in order recommended by your manufacturer. Use medium crust and white bread settings. I use less yeast during hot, humid summer months.
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