Ingredients
2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine
Directions
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
Simmer for 30 minutes, stirring occasionally.
8.28.2011
Apricot Fruitcake recipe.
Ingredients
1 cup dried apricots
1 cup water
3/4 cup butter
1 cup white sugar
1 cup golden raisins
1 pound red and green candied cherries
6 candied pineapple slices
1 pound candied mixed fruit
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup apricot nectar
1 cup chopped pecans
Directions
Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
Combine the flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.
1 cup dried apricots
1 cup water
3/4 cup butter
1 cup white sugar
1 cup golden raisins
1 pound red and green candied cherries
6 candied pineapple slices
1 pound candied mixed fruit
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup apricot nectar
1 cup chopped pecans
Directions
Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
Combine the flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.
Basil Vinaigrette recipe.
Ingredients
1 cup fresh basil leaves
1/4 cup roasted garlic
2 tablespoons grated Parmesan cheese
1/4 cup balsamic vinegar
3 cups olive oil
salt and pepper to taste
Directions
In a blender, combine the basil, garlic, cheese and vinegar. Slowly blend in the oil. Add salt and pepper to taste.
1 cup fresh basil leaves
1/4 cup roasted garlic
2 tablespoons grated Parmesan cheese
1/4 cup balsamic vinegar
3 cups olive oil
salt and pepper to taste
Directions
In a blender, combine the basil, garlic, cheese and vinegar. Slowly blend in the oil. Add salt and pepper to taste.
Alfredo Sauce recipe.
Ingredients
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Directions
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Directions
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
Authentic Cincinnati Chili recipe.
Ingredients
2 pounds lean ground beef
1 quart water, or amount to cover
2 onions, finely chopped
1 (15 ounce) can tomato sauce
2 tablespoons vinegar
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
1/2 (1 ounce) square unsweetened chocolate
1/4 cup chili powder
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
5 whole cloves
5 whole allspice berries
1 bay leaf
Directions
Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.
The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.
2 pounds lean ground beef
1 quart water, or amount to cover
2 onions, finely chopped
1 (15 ounce) can tomato sauce
2 tablespoons vinegar
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
1/2 (1 ounce) square unsweetened chocolate
1/4 cup chili powder
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
5 whole cloves
5 whole allspice berries
1 bay leaf
Directions
Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.
The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.
Broiled Sirloin recipe.
Ingredients
3 pounds (1 inch thick) sirloin or round steak
1 medium onion, chopped
1/2 cup lemon juice
1/4 cup vegetable oil
1 teaspoon garlic salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon celery salt
1/2 teaspoon pepper
2 tablespoons butter, melted
Directions
With a meat fork, pierce holes in both sides of steak. Place in a large resealable bag. Combine the onion, lemon juice, oil, garlic salt, thyme, oregano, celery salt and pepper; pour over meat. Cover and refrigerate for 6 hours or overnight.
Drain and discard marinade. Broil steak 6 in. from the heat for 8 minutes. Brush with butter and turn. Broil 6 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
3 pounds (1 inch thick) sirloin or round steak
1 medium onion, chopped
1/2 cup lemon juice
1/4 cup vegetable oil
1 teaspoon garlic salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon celery salt
1/2 teaspoon pepper
2 tablespoons butter, melted
Directions
With a meat fork, pierce holes in both sides of steak. Place in a large resealable bag. Combine the onion, lemon juice, oil, garlic salt, thyme, oregano, celery salt and pepper; pour over meat. Cover and refrigerate for 6 hours or overnight.
Drain and discard marinade. Broil steak 6 in. from the heat for 8 minutes. Brush with butter and turn. Broil 6 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Bachelor Buttons II recipe.
Ingredients
2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
3/4 cup shortening
1 cup packed brown sugar
1 teaspoon vanilla extract
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Sift together the flour, salt and baking soda, set aside.
In a medium bowl, cream together the shortening and brown sugar until smooth. Beat in the egg and vanilla. Stir in the sifted ingredients until well blended. Roll dough in to 3/4 inch balls or tiny crescents. Place cookies 2 inches apart onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
3/4 cup shortening
1 cup packed brown sugar
1 teaspoon vanilla extract
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Sift together the flour, salt and baking soda, set aside.
In a medium bowl, cream together the shortening and brown sugar until smooth. Beat in the egg and vanilla. Stir in the sifted ingredients until well blended. Roll dough in to 3/4 inch balls or tiny crescents. Place cookies 2 inches apart onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Avocado Tzatziki recipe.
Ingredients
1 large avocado, peeled and pitted
2 cloves garlic, minced
1 lemons, juiced
1/4 cup sour cream (optional)
1/2 cup chopped seeded cucumber
1/2 teaspoon red pepper flakes, or to taste
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
salt and pepper to taste
Directions
In a medium bowl, combine the avocado, garlic, lemon juice, sour cream and cucumber. Mash with a fork until smooth. If your avocado is not quite ripe enough, you may wish to use a food processor. Season with red pepper flakes, cilantro, mint, salt and pepper, and mix well. Cover and refrigerate for 1 hour before serving.
1 large avocado, peeled and pitted
2 cloves garlic, minced
1 lemons, juiced
1/4 cup sour cream (optional)
1/2 cup chopped seeded cucumber
1/2 teaspoon red pepper flakes, or to taste
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
salt and pepper to taste
Directions
In a medium bowl, combine the avocado, garlic, lemon juice, sour cream and cucumber. Mash with a fork until smooth. If your avocado is not quite ripe enough, you may wish to use a food processor. Season with red pepper flakes, cilantro, mint, salt and pepper, and mix well. Cover and refrigerate for 1 hour before serving.
Andrew's Herb Risotto recipe.
Ingredients
3 tablespoons canola oil
3 tablespoons butter
1 cup trimmed, diced fennel bulb
1 red bell pepper, diced
1 yellow onion, diced
3 cloves garlic, minced
3 tablespoons chopped fresh mint, divided
3 tablespoons chopped fresh parsley, divided
2 tablespoons chopped fresh rosemary, divided
2 teaspoons grated lemon zest, divided
1/2 teaspoon ground coriander
1 1/2 cups uncooked Arborio rice
1/2 cup dry white wine
3 1/2 cups chicken stock
salt and pepper to taste
1 1/2 tablespoons fresh lemon juice
1/3 cup grated Parmesan cheese
Directions
Heat oil and butter in a medium heavy saucepan over medium heat. Add fennel, bell pepper, onion, garlic, 1 1/2 tablespoons mint, 1 1/2 tablespoons parsley, 1 tablespoon rosemary and 1 teaspoon lemon zest. Saute, stirring, until vegetables are slightly softened (about 2 to 3 minutes).
Stir in coriander and rice and saute, stirring, until rice grains are oil-coated (about 3 minutes). Pour in wine and stock and reduce heat to medium low. Simmer uncovered for 20 to 25 minutes, or until liquid is almost absorbed and rice is tender but firm. (Note: Stir once or twice while simmering.)
Remove pan from heat and season with salt and pepper to taste. Stir in remaining mint, parsley, rosemary and lemon zest, then add lemon juice and cheese. Cover saucepan with waxed paper and let stand 8 to 10 minutes before serving.
3 tablespoons canola oil
3 tablespoons butter
1 cup trimmed, diced fennel bulb
1 red bell pepper, diced
1 yellow onion, diced
3 cloves garlic, minced
3 tablespoons chopped fresh mint, divided
3 tablespoons chopped fresh parsley, divided
2 tablespoons chopped fresh rosemary, divided
2 teaspoons grated lemon zest, divided
1/2 teaspoon ground coriander
1 1/2 cups uncooked Arborio rice
1/2 cup dry white wine
3 1/2 cups chicken stock
salt and pepper to taste
1 1/2 tablespoons fresh lemon juice
1/3 cup grated Parmesan cheese
Directions
Heat oil and butter in a medium heavy saucepan over medium heat. Add fennel, bell pepper, onion, garlic, 1 1/2 tablespoons mint, 1 1/2 tablespoons parsley, 1 tablespoon rosemary and 1 teaspoon lemon zest. Saute, stirring, until vegetables are slightly softened (about 2 to 3 minutes).
Stir in coriander and rice and saute, stirring, until rice grains are oil-coated (about 3 minutes). Pour in wine and stock and reduce heat to medium low. Simmer uncovered for 20 to 25 minutes, or until liquid is almost absorbed and rice is tender but firm. (Note: Stir once or twice while simmering.)
Remove pan from heat and season with salt and pepper to taste. Stir in remaining mint, parsley, rosemary and lemon zest, then add lemon juice and cheese. Cover saucepan with waxed paper and let stand 8 to 10 minutes before serving.
Blueberries n' Cheese Squares recipe.
Ingredients
2 cups graham cracker crumbs
1/2 cup butter, melted
1 (8 ounce) package cream cheese
1/4 cup milk
2 tablespoons confectioners' sugar
1 (21 ounce) can blueberry pie filling
1 cup heavy whipping cream
3 tablespoons white sugar
1 teaspoon vanilla extract
Directions
In a small bowl, stir together the graham cracker crumbs and butter. Set aside 1/2 cup for topping, and press the rest of the crumbs into the bottom of a 7x11 inch baking pan. Set aside to chill in the refrigerator.
In a small bowl, beat the cream cheese, sugar and milk until smooth. Spread evenly over the chilled crumb layer. Spread the pie filling over the cream cheese layer, and chill while preparing the whipped cream. In a chilled bowl, whip the heavy cream, sugar and vanilla until stiff, spread over the top of the blueberry layer. Sprinkle the top with the remaining graham cracker crumb mixture and keep chilled until serving time.
2 cups graham cracker crumbs
1/2 cup butter, melted
1 (8 ounce) package cream cheese
1/4 cup milk
2 tablespoons confectioners' sugar
1 (21 ounce) can blueberry pie filling
1 cup heavy whipping cream
3 tablespoons white sugar
1 teaspoon vanilla extract
Directions
In a small bowl, stir together the graham cracker crumbs and butter. Set aside 1/2 cup for topping, and press the rest of the crumbs into the bottom of a 7x11 inch baking pan. Set aside to chill in the refrigerator.
In a small bowl, beat the cream cheese, sugar and milk until smooth. Spread evenly over the chilled crumb layer. Spread the pie filling over the cream cheese layer, and chill while preparing the whipped cream. In a chilled bowl, whip the heavy cream, sugar and vanilla until stiff, spread over the top of the blueberry layer. Sprinkle the top with the remaining graham cracker crumb mixture and keep chilled until serving time.
Aussie Barbequed Boneless Leg of Lamb recipe.
Ingredients
1 cup vegetable oil
1/2 cup distilled white vinegar
2 cloves garlic, minced
1 tablespoon salt
1/2 teaspoon ground black pepper, or to taste
1 (3 pound) boneless leg of lamb, trimmed of fat
1/2 cup water
1/2 cup lemon juice
3/4 cup vegetable oil
2 1/2 cups tomato puree
2 cups chopped onion
2 tablespoons distilled white vinegar
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon minced hot green chile peppers
2 cloves garlic, minced
1 tablespoon dry mustard powder
1 teaspoon salt
Directions
Whisk together 1 cup of vegetable oil, 1/2 cups of vinegar, 2 cloves minced garlic, 1 tablespoon salt, and black pepper in a bowl; pour into a resealable plastic bag. Add the trimmed lamb leg, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature for 2 hours.
Meanwhile, stir together the water, lemon juice, 3/4 cup of vegetable oil, tomato puree, onion, 2 tablespoons of vinegar, hot sauce, minced chile, 2 cloves minced garlic, mustard powder, and 1 teaspoon of salt in a large saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer 30 minutes until the onions have softened and the sauce has thickened.
Preheat an outdoor grill for medium-low heat, and lightly oil grate.
Remove lamb from marinade, and shake off excess. Discard remaining marinade. Cook on the preheated grill 1 1/2 to 2 hours, turning and basting frequently with the hot barbeque sauce.
1 cup vegetable oil
1/2 cup distilled white vinegar
2 cloves garlic, minced
1 tablespoon salt
1/2 teaspoon ground black pepper, or to taste
1 (3 pound) boneless leg of lamb, trimmed of fat
1/2 cup water
1/2 cup lemon juice
3/4 cup vegetable oil
2 1/2 cups tomato puree
2 cups chopped onion
2 tablespoons distilled white vinegar
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon minced hot green chile peppers
2 cloves garlic, minced
1 tablespoon dry mustard powder
1 teaspoon salt
Directions
Whisk together 1 cup of vegetable oil, 1/2 cups of vinegar, 2 cloves minced garlic, 1 tablespoon salt, and black pepper in a bowl; pour into a resealable plastic bag. Add the trimmed lamb leg, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature for 2 hours.
Meanwhile, stir together the water, lemon juice, 3/4 cup of vegetable oil, tomato puree, onion, 2 tablespoons of vinegar, hot sauce, minced chile, 2 cloves minced garlic, mustard powder, and 1 teaspoon of salt in a large saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer 30 minutes until the onions have softened and the sauce has thickened.
Preheat an outdoor grill for medium-low heat, and lightly oil grate.
Remove lamb from marinade, and shake off excess. Discard remaining marinade. Cook on the preheated grill 1 1/2 to 2 hours, turning and basting frequently with the hot barbeque sauce.
Butterscotch Applesauce Cake recipe.
Ingredients
1/2 cup butter or margarine, softened
1 cup packed brown sugar
1 cup applesauce
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup raisins
2 cups butterscotch chips
1/3 cup sugar
3/4 cup chopped pecans
Directions
In a mixing bowl, cream the butter and brown sugar. Add eggs and applesauce; mix well. Combine flour, baking soda, salt and cinnamon; add to creamed mixture. Stir in raisins. Spread in a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with chips, sugar and pecans. Bake at 375 degrees F for 25 minutes or until a toothpick inserted near the center comes out clean.
1/2 cup butter or margarine, softened
1 cup packed brown sugar
1 cup applesauce
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup raisins
2 cups butterscotch chips
1/3 cup sugar
3/4 cup chopped pecans
Directions
In a mixing bowl, cream the butter and brown sugar. Add eggs and applesauce; mix well. Combine flour, baking soda, salt and cinnamon; add to creamed mixture. Stir in raisins. Spread in a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with chips, sugar and pecans. Bake at 375 degrees F for 25 minutes or until a toothpick inserted near the center comes out clean.
Apricot Round Steak recipe.
Ingredients
1 3/4 pounds boneless top round steak (3/4 inch thick)
3/4 cup apricot preserves
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
Directions
Place steak on broiler pan rack; broil for 6-8 minutes on each side.
Meanwhile, in a saucepan or microwave-safe bowl, combine remaining ingredients. Cook until preserves are melted. Set aside 1/2 cup; brush remaining sauce over steak. Broil 2-3 minutes longer or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Slice meat on the diagonal; serve with reserved apricot sauce.
1 3/4 pounds boneless top round steak (3/4 inch thick)
3/4 cup apricot preserves
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
Directions
Place steak on broiler pan rack; broil for 6-8 minutes on each side.
Meanwhile, in a saucepan or microwave-safe bowl, combine remaining ingredients. Cook until preserves are melted. Set aside 1/2 cup; brush remaining sauce over steak. Broil 2-3 minutes longer or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Slice meat on the diagonal; serve with reserved apricot sauce.
Almond-Tipped Shortbread Fingers recipe.
Ingredients
1 cup butter, softened
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
6 (1 ounce) squares white chocolate
1 1/4 cups chopped almonds
Directions
In a large mixing bowl, cream butter and brown sugar. Beat in vanilla. Gradually add flour. Shape 1/2 cupfuls of dough into 1/2-in. thick logs. Cut logs into 2-in. pieces. Place 2 in. apart on ungreased baking sheets. Bake at 325 degrees F for 15-17 minutes or until lightly browned. Remove to wire racks to cool.
In a microwave-safe bowl, melt white chocolate, stir until smooth. Dip one end of each cookie into chocolate, then into almonds. Place on waxed paper to harden.
1 cup butter, softened
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
6 (1 ounce) squares white chocolate
1 1/4 cups chopped almonds
Directions
In a large mixing bowl, cream butter and brown sugar. Beat in vanilla. Gradually add flour. Shape 1/2 cupfuls of dough into 1/2-in. thick logs. Cut logs into 2-in. pieces. Place 2 in. apart on ungreased baking sheets. Bake at 325 degrees F for 15-17 minutes or until lightly browned. Remove to wire racks to cool.
In a microwave-safe bowl, melt white chocolate, stir until smooth. Dip one end of each cookie into chocolate, then into almonds. Place on waxed paper to harden.
Buttermilk Cinnamon Bread recipe.
Ingredients
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
2 1/2 cups sugar, divided
2 cups buttermilk
1 tablespoon ground cinnamon
1 tablespoon finely chopped walnuts
Directions
In a large mixing bowl, combine flour, baking soda and salt. In a small bowl, combine oil and 1-1/2 cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. Fill two greased 8-in. x 4-in. x 2-in. or five 5-in. x 2-1/2-in. loaf pans about one-third full. Combine cinnamon and remaining sugar; sprinkle half over the batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Sprinkle with nuts. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack.
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
2 1/2 cups sugar, divided
2 cups buttermilk
1 tablespoon ground cinnamon
1 tablespoon finely chopped walnuts
Directions
In a large mixing bowl, combine flour, baking soda and salt. In a small bowl, combine oil and 1-1/2 cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. Fill two greased 8-in. x 4-in. x 2-in. or five 5-in. x 2-1/2-in. loaf pans about one-third full. Combine cinnamon and remaining sugar; sprinkle half over the batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Sprinkle with nuts. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack.
Beef Wellingtons recipe.
Ingredients
3 cloves garlic, crushed
1/2 onion, thinly sliced
1/4 teaspoon freshly ground black pepper
2 1/2 cups heavy cream
1 sheet frozen puff pastry, thawed
1 tablespoon Worcestershire sauce
3 (4 ounce) beef tenderloin filets
salt to taste
3 fresh thyme leaves
Directions
Combine the garlic, onion and pepper in a saucepan over medium-low heat. Whisk in cream 1/2 cup at a time while stirring constantly. Cook and stir until cream has thickened slightly and vegetables are warm. Cover, and set aside. Keep warm.
Preheat a grill for high heat. It can be an indoor grill, or your oven's broiler. Make a 1 inch slit in the center of each beef fillet. Grill each fillet for 1 to 2 minutes per side just to sear.
Preheat the oven to 350 degrees F (175 degrees C). Roll out the puff pastry sheet to 1/3 inch thickness, and cut into three 8 inch squares. You may have some scraps left over. Place a fillet onto the center of each square, and spoon some of the cream mixture over the top. Pull pastry up around the sides, and pinch together at the top. Place onto a baking sheet.
Bake for about 40 minutes in the preheated oven, until the pastry is nicely browned. The beef should be medium well by then, you may check with a meat thermometer to see that it is 145 to 150 degrees F (62 to 65 degrees C) for medium rare or medium doneness. Halfway through baking, drizzle the Worcestershire sauce over the pastries.
To serve, place each pastry on a serving plate. Cut a 1 inch slit through the top of each one, and insert a thyme leaf.
3 cloves garlic, crushed
1/2 onion, thinly sliced
1/4 teaspoon freshly ground black pepper
2 1/2 cups heavy cream
1 sheet frozen puff pastry, thawed
1 tablespoon Worcestershire sauce
3 (4 ounce) beef tenderloin filets
salt to taste
3 fresh thyme leaves
Directions
Combine the garlic, onion and pepper in a saucepan over medium-low heat. Whisk in cream 1/2 cup at a time while stirring constantly. Cook and stir until cream has thickened slightly and vegetables are warm. Cover, and set aside. Keep warm.
Preheat a grill for high heat. It can be an indoor grill, or your oven's broiler. Make a 1 inch slit in the center of each beef fillet. Grill each fillet for 1 to 2 minutes per side just to sear.
Preheat the oven to 350 degrees F (175 degrees C). Roll out the puff pastry sheet to 1/3 inch thickness, and cut into three 8 inch squares. You may have some scraps left over. Place a fillet onto the center of each square, and spoon some of the cream mixture over the top. Pull pastry up around the sides, and pinch together at the top. Place onto a baking sheet.
Bake for about 40 minutes in the preheated oven, until the pastry is nicely browned. The beef should be medium well by then, you may check with a meat thermometer to see that it is 145 to 150 degrees F (62 to 65 degrees C) for medium rare or medium doneness. Halfway through baking, drizzle the Worcestershire sauce over the pastries.
To serve, place each pastry on a serving plate. Cut a 1 inch slit through the top of each one, and insert a thyme leaf.
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.
Bacon Wrapped Dates recipe.
Ingredients
1 (8 ounce) package pitted dates
10 ounces Cheddar cheese, cubed
1 pound sliced bacon, quartered
Directions
Preheat the broiler.
Slice open dates, and stuff each with a cube of Cheddar cheese. Wrap each date with a quarter of a bacon slice, and secure bacon with toothpicks.
Arrange wrapped dates on a medium baking sheet, and broil 15 minutes in the preheated oven, turning once, until bacon is evenly browned.
1 (8 ounce) package pitted dates
10 ounces Cheddar cheese, cubed
1 pound sliced bacon, quartered
Directions
Preheat the broiler.
Slice open dates, and stuff each with a cube of Cheddar cheese. Wrap each date with a quarter of a bacon slice, and secure bacon with toothpicks.
Arrange wrapped dates on a medium baking sheet, and broil 15 minutes in the preheated oven, turning once, until bacon is evenly browned.
Bandito Baked Beans recipe.
Ingredients
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup Pace� Picante Sauce
1/4 cup molasses
1 tablespoon spicy brown mustard
1 (15 ounce) can pork and beans
1 (15 ounce) can black beans, rinsed and drained
Directions
Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook until it's tender.
Stir the picante sauce, molasses, mustard, pork and beans and black beans in the saucepan and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mixture is hot and bubbling.
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup Pace� Picante Sauce
1/4 cup molasses
1 tablespoon spicy brown mustard
1 (15 ounce) can pork and beans
1 (15 ounce) can black beans, rinsed and drained
Directions
Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook until it's tender.
Stir the picante sauce, molasses, mustard, pork and beans and black beans in the saucepan and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mixture is hot and bubbling.
Apple Cheddar Cheese Pie recipe.
Ingredients
3 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter, chilled
1/2 pound shredded sharp Cheddar cheese
1/4 cup ice water
1/4 cup white vinegar
7 large Granny Smith apples - peeled, cored and sliced
3 tablespoons lemon juice
1 1/2 cups white sugar
1/2 teaspoon ground cinnamon
1 tablespoon unsalted butter, cubed
1 egg, beaten
1 tablespoon white sugar
Directions
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Combine water and vinegar, and gradually stir in until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight.
Preheat oven to 450 degrees F (230 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
In a large bowl, toss apples in lemon juice to prevent discoloration. Drain and discard any excess juice. Stir in sugar and cinnamon. Arrange rows of overlapping apple slices, working from outer rim in. Dot with butter. Cover with top pie crust. Seal and crimp edges with fork, then trim excess dough. Cut a few slashes in top crust to allow steam to escape.
Bake on cookie sheet in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for about 30 minutes, or until golden brown. Remove from oven, brush lightly with beaten egg, and sprinkle liberally with sugar. Bake 5 to 10 minutes more until sugar forms a crisp glaze.
3 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter, chilled
1/2 pound shredded sharp Cheddar cheese
1/4 cup ice water
1/4 cup white vinegar
7 large Granny Smith apples - peeled, cored and sliced
3 tablespoons lemon juice
1 1/2 cups white sugar
1/2 teaspoon ground cinnamon
1 tablespoon unsalted butter, cubed
1 egg, beaten
1 tablespoon white sugar
Directions
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Combine water and vinegar, and gradually stir in until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight.
Preheat oven to 450 degrees F (230 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
In a large bowl, toss apples in lemon juice to prevent discoloration. Drain and discard any excess juice. Stir in sugar and cinnamon. Arrange rows of overlapping apple slices, working from outer rim in. Dot with butter. Cover with top pie crust. Seal and crimp edges with fork, then trim excess dough. Cut a few slashes in top crust to allow steam to escape.
Bake on cookie sheet in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for about 30 minutes, or until golden brown. Remove from oven, brush lightly with beaten egg, and sprinkle liberally with sugar. Bake 5 to 10 minutes more until sugar forms a crisp glaze.
Applesauce Cake recipe.
Ingredients
1 cup all-purpose flour
3/4 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup unsweetened applesauce
1/4 cup water
1/4 cup fat-free plain yogurt
2 egg whites, beaten
1/2 teaspoon almond extract
1/4 cup raisins
1/4 cup confectioners' sugar
1 teaspoon water
Directions
In a large bowl, combine the first eight ingredients. Combine the applesauce, water, yogurt, egg whites and almond extract. stir into the dry ingredients just until moistened. Fold in raisins.
Pour into a greased 8-in. square baking dish. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For drizzle, in a bowl, whisk confectioners' sugar and water until smooth. Drizzle over cake.
1 cup all-purpose flour
3/4 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup unsweetened applesauce
1/4 cup water
1/4 cup fat-free plain yogurt
2 egg whites, beaten
1/2 teaspoon almond extract
1/4 cup raisins
1/4 cup confectioners' sugar
1 teaspoon water
Directions
In a large bowl, combine the first eight ingredients. Combine the applesauce, water, yogurt, egg whites and almond extract. stir into the dry ingredients just until moistened. Fold in raisins.
Pour into a greased 8-in. square baking dish. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For drizzle, in a bowl, whisk confectioners' sugar and water until smooth. Drizzle over cake.
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.
Big Smokey Burgers recipe.
Ingredients
2 pounds ground beef sirloin
1/2 onion, grated
1 tablespoon grill seasoning
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
2 tablespoons minced garlic
1 tablespoon adobo sauce from canned chipotle peppers
1 chipotle chile in adobo sauce, chopped
salt and pepper to taste
6 (1 ounce) slices sharp Cheddar cheese (optional)
6 hamburger buns
Directions
Preheat an outdoor grill for medium-high heat.
Combine ground sirloin, onion, grill seasoning, liquid smoke, Worcestershire sauce, garlic, adobo sauce, and chipotle pepper in a large bowl. Form the mixture into 6 patties. Season with salt and pepper.
Place burgers on preheated grill and cook until no longer pink in the center. Place a slice of Cheddar cheese on top of each burger one minute before they are ready. Place burgers on buns to serve.
2 pounds ground beef sirloin
1/2 onion, grated
1 tablespoon grill seasoning
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
2 tablespoons minced garlic
1 tablespoon adobo sauce from canned chipotle peppers
1 chipotle chile in adobo sauce, chopped
salt and pepper to taste
6 (1 ounce) slices sharp Cheddar cheese (optional)
6 hamburger buns
Directions
Preheat an outdoor grill for medium-high heat.
Combine ground sirloin, onion, grill seasoning, liquid smoke, Worcestershire sauce, garlic, adobo sauce, and chipotle pepper in a large bowl. Form the mixture into 6 patties. Season with salt and pepper.
Place burgers on preheated grill and cook until no longer pink in the center. Place a slice of Cheddar cheese on top of each burger one minute before they are ready. Place burgers on buns to serve.
Almond Meringue Cookies recipe.
Ingredients
11 ounces ground almonds
3 egg whites
1 cup confectioners' sugar
1 teaspoon grated lemon zest
3/4 teaspoon ground cinnamon
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.
In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.
11 ounces ground almonds
3 egg whites
1 cup confectioners' sugar
1 teaspoon grated lemon zest
3/4 teaspoon ground cinnamon
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.
In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.
Angel Yeast Biscuits recipe.
Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1 tablespoon sugar
3/4 cup warm buttermilk (110 to 115 degrees F)
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter
Directions
In a large mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in buttermilk; set aside. In a bowl, combine the flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture; mix well.
Turn onto a floured surface; gently knead for 1 minute. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
Punch dough down. Turn onto a lightly floured surface; roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter. Place 2 in. apart on a greased baking sheet. Prick tops with a fork. Cover and let rise until doubled, about 45 minutes.
Bake at 375 degrees F for 15-18 minutes or until golden brown. Remove from pan to cool on a wire rack. Serve warm.
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1 tablespoon sugar
3/4 cup warm buttermilk (110 to 115 degrees F)
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter
Directions
In a large mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in buttermilk; set aside. In a bowl, combine the flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture; mix well.
Turn onto a floured surface; gently knead for 1 minute. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
Punch dough down. Turn onto a lightly floured surface; roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter. Place 2 in. apart on a greased baking sheet. Prick tops with a fork. Cover and let rise until doubled, about 45 minutes.
Bake at 375 degrees F for 15-18 minutes or until golden brown. Remove from pan to cool on a wire rack. Serve warm.
Blue Ribbon White Bread recipe.
Ingredients
1 (.25 ounce) package active dry yeast
2 1/2 cups warm water (110 degrees to 115 degrees)
1 cup instant nonfat dry milk powder
3 tablespoons shortening
2 tablespoons sugar
2 teaspoons salt
1/4 teaspoon ground ginger
6 cups all-purpose flour
Directions
In a mixing bowl, dissolve yeast in warm water. Add the milk powder, shortening, sugar, salt, ginger and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees F for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.
1 (.25 ounce) package active dry yeast
2 1/2 cups warm water (110 degrees to 115 degrees)
1 cup instant nonfat dry milk powder
3 tablespoons shortening
2 tablespoons sugar
2 teaspoons salt
1/4 teaspoon ground ginger
6 cups all-purpose flour
Directions
In a mixing bowl, dissolve yeast in warm water. Add the milk powder, shortening, sugar, salt, ginger and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees F for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.
Black Bean Soup II recipe.
Ingredients
2 (15 ounce) cans black beans, rinsed and drained
1 onion, chopped
2 cloves garlic, chopped
1 green bell pepper, chopped
7 cups water
1 teaspoon olive oil
salt to taste
ground black pepper to taste
1/8 teaspoon ground cumin
Directions
In a Dutch Oven saute onion, garlic and green pepper in oil over medium heat till tender.
Add beans and water and season with salt, pepper and cumin to your desired taste. Mix well and simmer for 25 minutes.
Pour soup into blender and puree. Once soup is to your desired consistency return to Dutch Oven and return to medium-low heat.
Pour a few drops of olive oil in bowl for added flavor and dish up soup.
2 (15 ounce) cans black beans, rinsed and drained
1 onion, chopped
2 cloves garlic, chopped
1 green bell pepper, chopped
7 cups water
1 teaspoon olive oil
salt to taste
ground black pepper to taste
1/8 teaspoon ground cumin
Directions
In a Dutch Oven saute onion, garlic and green pepper in oil over medium heat till tender.
Add beans and water and season with salt, pepper and cumin to your desired taste. Mix well and simmer for 25 minutes.
Pour soup into blender and puree. Once soup is to your desired consistency return to Dutch Oven and return to medium-low heat.
Pour a few drops of olive oil in bowl for added flavor and dish up soup.
Aloha Chicken recipe.
Ingredients
4 (4 ounce) boneless, skinless chicken breast halves
1 tablespoon all-purpose flour
1 tablespoon vegetable oil
2 (8 ounce) cans pineapple chunks
1 teaspoon cornstarch
1 tablespoon honey
1 tablespoon reduced sodium teriyaki sauce
1/8 teaspoon pepper
Hot cooked rice
Directions
Flatten the chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discarding remaining juice or save for another use.) In a small bowl, combine cornstarch and reserved juice until smooth. Add to skillet. stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice.
4 (4 ounce) boneless, skinless chicken breast halves
1 tablespoon all-purpose flour
1 tablespoon vegetable oil
2 (8 ounce) cans pineapple chunks
1 teaspoon cornstarch
1 tablespoon honey
1 tablespoon reduced sodium teriyaki sauce
1/8 teaspoon pepper
Hot cooked rice
Directions
Flatten the chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discarding remaining juice or save for another use.) In a small bowl, combine cornstarch and reserved juice until smooth. Add to skillet. stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice.
Austrian Peach Cookie recipe.
Ingredients
1 cup white sugar
3/4 cup vegetable oil
1/2 cup milk
3/4 teaspoon baking powder
1/2 teaspoon vanilla extract
3 2/3 cups all-purpose flour
1 cup apricot preserves
1/2 cup chopped almonds
3 ounces cream cheese, softened
2 tablespoons instant tea powder
2 1/2 tablespoons brandy
3/4 teaspoon ground cinnamon
1/4 cup red decorator sugar
1/2 cup orange decorator sugar
Directions
Preheat oven to 325 degrees F (170 degrees C).
Combine sugar, oil, milk, eggs, baking powder and vanilla in large bowl. Blend in enough flour to form a soft dough.
Roll into walnut size balls. Place on ungreased cookie sheets
Bake for 15-20 minutes. Cookies will be pale. Remove to rack to cool.
Hollow out cookie center. Reserve crumbs. Combine 2 cups crumbs, preserves, almonds, cream cheese, instant tea powder, brandy and cinnamon. Mix to blend.
Fill cookies with crumb mixture. Press 2 cookies together to form peach.
Brush lightly with brandy or water and dip one spot in the red sugar for blush and roll entire cookie in orange sugar. Top with a icing leaf or purchase the plastic peach leaves.
1 cup white sugar
3/4 cup vegetable oil
1/2 cup milk
3/4 teaspoon baking powder
1/2 teaspoon vanilla extract
3 2/3 cups all-purpose flour
1 cup apricot preserves
1/2 cup chopped almonds
3 ounces cream cheese, softened
2 tablespoons instant tea powder
2 1/2 tablespoons brandy
3/4 teaspoon ground cinnamon
1/4 cup red decorator sugar
1/2 cup orange decorator sugar
Directions
Preheat oven to 325 degrees F (170 degrees C).
Combine sugar, oil, milk, eggs, baking powder and vanilla in large bowl. Blend in enough flour to form a soft dough.
Roll into walnut size balls. Place on ungreased cookie sheets
Bake for 15-20 minutes. Cookies will be pale. Remove to rack to cool.
Hollow out cookie center. Reserve crumbs. Combine 2 cups crumbs, preserves, almonds, cream cheese, instant tea powder, brandy and cinnamon. Mix to blend.
Fill cookies with crumb mixture. Press 2 cookies together to form peach.
Brush lightly with brandy or water and dip one spot in the red sugar for blush and roll entire cookie in orange sugar. Top with a icing leaf or purchase the plastic peach leaves.
Beef Stew with Dumplings recipe.
Ingredients
1 1/2 pounds cubed beef stew meat
1/4 cup all-purpose flour
1/4 cup butter
1 cup sliced onion
2 cloves garlic, minced
2 cups water
1/4 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon pepper
2 cups cubed potatoes
1 1/2 cups diced carrots
1 cup sliced celery
1/2 cup chopped green pepper
1 cup sliced fresh mushrooms
1 1/2 cups biscuit baking mix
1/2 cup milk
3 tablespoons butter, melted
Directions
In a bowl, toss cubed beef with flour to coat.
Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.
1 1/2 pounds cubed beef stew meat
1/4 cup all-purpose flour
1/4 cup butter
1 cup sliced onion
2 cloves garlic, minced
2 cups water
1/4 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon pepper
2 cups cubed potatoes
1 1/2 cups diced carrots
1 cup sliced celery
1/2 cup chopped green pepper
1 cup sliced fresh mushrooms
1 1/2 cups biscuit baking mix
1/2 cup milk
3 tablespoons butter, melted
Directions
In a bowl, toss cubed beef with flour to coat.
Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.
Best Oatmeal Cookies recipe.
Ingredients
1 cup margarine
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 cups rolled oats
1 cup raisins
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the margarine, white sugar and brown sugar until light and fluffy .Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. Fold in the oatmeal, raisins and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 cup margarine
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 cups rolled oats
1 cup raisins
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the margarine, white sugar and brown sugar until light and fluffy .Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. Fold in the oatmeal, raisins and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Aw-some Cole Slaw recipe.
Ingredients
1/2 cup mayonnaise
1/3 cup white sugar
1/4 cup milk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons vinegar
salt and pepper to taste
9 1/2 cups shredded cabbage
1/2 cup grated carrots
1/4 cup minced sweet onion
Directions
Whisk together mayonnaise, sugar, milk, lemon juice, vinegar, and salt and pepper in a large bowl.
Toss the cabbage, carrots, and onion into the dressing; mix well. Refrigerate for at least 3 hours or up to overnight before serving.
1/2 cup mayonnaise
1/3 cup white sugar
1/4 cup milk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons vinegar
salt and pepper to taste
9 1/2 cups shredded cabbage
1/2 cup grated carrots
1/4 cup minced sweet onion
Directions
Whisk together mayonnaise, sugar, milk, lemon juice, vinegar, and salt and pepper in a large bowl.
Toss the cabbage, carrots, and onion into the dressing; mix well. Refrigerate for at least 3 hours or up to overnight before serving.
Brown Sugar Chocolate Crackle Cookies recipe.
Ingredients
1 cup semisweet chocolate chips
1 cup packed brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup sifted confectioners' sugar
Directions
Melt the chocolate chips and combine with the brown sugar and vegetable oil. Add the eggs one at a time and beat well. Stir in the vanilla.
Combine the flour, baking powder and salt. Add flour mixture to the chocolate mixture. Stir in the chopped walnuts. Chill dough for a few hours.
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
Drop teaspoonfuls of dough in confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool on racks.
1 cup semisweet chocolate chips
1 cup packed brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup sifted confectioners' sugar
Directions
Melt the chocolate chips and combine with the brown sugar and vegetable oil. Add the eggs one at a time and beat well. Stir in the vanilla.
Combine the flour, baking powder and salt. Add flour mixture to the chocolate mixture. Stir in the chopped walnuts. Chill dough for a few hours.
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
Drop teaspoonfuls of dough in confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool on racks.
African Peanut Soup recipe.
Ingredients
2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
1/4 teaspoon pepper
1/4 teaspoon chili powder (optional)
2/3 cup extra crunchy peanut butter
1/2 cup uncooked brown rice
Directions
Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
1/4 teaspoon pepper
1/4 teaspoon chili powder (optional)
2/3 cup extra crunchy peanut butter
1/2 cup uncooked brown rice
Directions
Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
Broccoli Ham Roll-Ups recipe.
Ingredients
1 (10 ounce) package frozen chopped broccoli
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 cup dry bread crumbs
1/4 cup shredded Cheddar cheese
1 tablespoon chopped onion
1 1/2 teaspoons diced pimientos, drained
1/8 teaspoon rubbed sage
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon dried thyme
Dash pepper
12 slices fully cooked ham (1/8 inch thick)
Directions
Cook broccoli according to package directions; drain. In a bowl, combine the soup, bread crumbs, cheese, onion, pimientos and seasonings. Add broccoli; mix well. Spoon 1/4 cup onto each ham slice and roll up.
Arrange in an ungreased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 40 minutes or until heated through.
1 (10 ounce) package frozen chopped broccoli
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 cup dry bread crumbs
1/4 cup shredded Cheddar cheese
1 tablespoon chopped onion
1 1/2 teaspoons diced pimientos, drained
1/8 teaspoon rubbed sage
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon dried thyme
Dash pepper
12 slices fully cooked ham (1/8 inch thick)
Directions
Cook broccoli according to package directions; drain. In a bowl, combine the soup, bread crumbs, cheese, onion, pimientos and seasonings. Add broccoli; mix well. Spoon 1/4 cup onto each ham slice and roll up.
Arrange in an ungreased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 40 minutes or until heated through.
Blueberry Shortbread Cheesecake recipe.
Ingredients
3/4 cup unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 pint sour cream
1 teaspoon vanilla extract
zest from 1 lemon
1 quart blueberries
1 cup white sugar
3 tablespoons cornstarch
Directions
Preheat oven to 350 degrees F (175 degrees C). Combine the butter, flour, sugar, and salt in a food processor. Process until mixture begins to form small lumps; press into the bottom of a 2-quart baking dish.
Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat to 325 degrees F (165 degrees C).
Beat the cream cheese and 1 cup of sugar in a bowl until soft and creamy. Stir in the eggs one at a time, until smooth. Gradually stir in the sour cream, vanilla, and lemon zest. Pour the mixture over the crust.
Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining the blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Allow mixture to cool.
Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight.
3/4 cup unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 pint sour cream
1 teaspoon vanilla extract
zest from 1 lemon
1 quart blueberries
1 cup white sugar
3 tablespoons cornstarch
Directions
Preheat oven to 350 degrees F (175 degrees C). Combine the butter, flour, sugar, and salt in a food processor. Process until mixture begins to form small lumps; press into the bottom of a 2-quart baking dish.
Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat to 325 degrees F (165 degrees C).
Beat the cream cheese and 1 cup of sugar in a bowl until soft and creamy. Stir in the eggs one at a time, until smooth. Gradually stir in the sour cream, vanilla, and lemon zest. Pour the mixture over the crust.
Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining the blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Allow mixture to cool.
Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight.
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