Ingredients
1 cup raisins
2 cups warm water
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
3/4 cup brown sugar
3 cups shredded carrots
Directions
Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.
8.29.2011
Bacon and Cheese Tartlets recipe.
Ingredients
1 (9.5 ounce) package Pepperidge Farm� Mini Puff Pastry Shells
1 cup shredded Cheddar cheese
1/3 cup mayonnaise
2 medium green onions, chopped
3 slices bacon, cooked and crumbled
1/8 teaspoon cracked black pepper
Directions
Bake, cool and remove the "top" of the shells according to the package directions. Reduce the oven temperature to 350 degrees F.
Stir the cheese, mayonnaise, green onions and bacon in a small bowl. Divide the cheese mixture among the shells. Bake for 5 minutes or until hot.
1 (9.5 ounce) package Pepperidge Farm� Mini Puff Pastry Shells
1 cup shredded Cheddar cheese
1/3 cup mayonnaise
2 medium green onions, chopped
3 slices bacon, cooked and crumbled
1/8 teaspoon cracked black pepper
Directions
Bake, cool and remove the "top" of the shells according to the package directions. Reduce the oven temperature to 350 degrees F.
Stir the cheese, mayonnaise, green onions and bacon in a small bowl. Divide the cheese mixture among the shells. Bake for 5 minutes or until hot.
Bakery Fruit Tart recipe.
Ingredients
2 unbaked 9-inch pie crusts
3/4 cup water
1/2 lime, juiced
1/4 cup white sugar
1 (15 ounce) can mandarin orange segments, drained, liquid reserved
1 tablespoon cornstarch
1 tablespoon water
1 1/2 cups milk
3/4 cup half-and-half cream
1 teaspoon vanilla extract
1 (5.1 ounce) package instant vanilla pudding mix
1 quart fresh strawberries, hulled and halved
2 kiwis, peeled and sliced
1 (16 ounce) can apricot halves, drained
Directions
Preheat oven to 400 degrees F (205 degrees C). Place each pie crust into a 9-inch pie dish, and line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edges of crusts are golden, about 10 minutes. Carefully remove the foil and weights and bake until the crusts have set, about 5 minutes more. Remove from oven; set aside to cool.
Bring 3/4 cup water, lime juice, sugar, and the reserved liquid from the mandarin oranges to a simmer in a saucepan over medium heat. Mix cornstarch and 1 tablespoon water in a small bowl; stir into the saucepan. Continue simmering until syrup has thickened. Remove from heat; set aside.
Whisk the milk, half-and-half, and vanilla extract into the vanilla pudding mix in a large bowl. Allow the pudding to thicken for 5 minutes before spreading evenly into the baked pie crusts. Arrange the strawberries, kiwis, apricots, and mandarin orange segments decoratively on the pudding. Drizzle the prepared glaze thoroughly over each pie. Chill in refrigerator before serving.
2 unbaked 9-inch pie crusts
3/4 cup water
1/2 lime, juiced
1/4 cup white sugar
1 (15 ounce) can mandarin orange segments, drained, liquid reserved
1 tablespoon cornstarch
1 tablespoon water
1 1/2 cups milk
3/4 cup half-and-half cream
1 teaspoon vanilla extract
1 (5.1 ounce) package instant vanilla pudding mix
1 quart fresh strawberries, hulled and halved
2 kiwis, peeled and sliced
1 (16 ounce) can apricot halves, drained
Directions
Preheat oven to 400 degrees F (205 degrees C). Place each pie crust into a 9-inch pie dish, and line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edges of crusts are golden, about 10 minutes. Carefully remove the foil and weights and bake until the crusts have set, about 5 minutes more. Remove from oven; set aside to cool.
Bring 3/4 cup water, lime juice, sugar, and the reserved liquid from the mandarin oranges to a simmer in a saucepan over medium heat. Mix cornstarch and 1 tablespoon water in a small bowl; stir into the saucepan. Continue simmering until syrup has thickened. Remove from heat; set aside.
Whisk the milk, half-and-half, and vanilla extract into the vanilla pudding mix in a large bowl. Allow the pudding to thicken for 5 minutes before spreading evenly into the baked pie crusts. Arrange the strawberries, kiwis, apricots, and mandarin orange segments decoratively on the pudding. Drizzle the prepared glaze thoroughly over each pie. Chill in refrigerator before serving.
Bacon-Cauliflower Tossed Salad recipe.
Ingredients
2 heads iceberg lettuce, coarsely shredded
1 head cauliflower, coarsely chopped
1 pound sliced bacon, cooked and crumbled
1 1/2 cups shredded Colby-Monterey Jack cheese
6 green onions, sliced
1 cup mayonnaise
1/3 cup sugar
1 tablespoon milk
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
In a large salad bowl, toss the lettuce, cauliflower, bacon, cheese and green onions. In a small bowl, whisk together the dressing ingredients. Serve with salad.
2 heads iceberg lettuce, coarsely shredded
1 head cauliflower, coarsely chopped
1 pound sliced bacon, cooked and crumbled
1 1/2 cups shredded Colby-Monterey Jack cheese
6 green onions, sliced
1 cup mayonnaise
1/3 cup sugar
1 tablespoon milk
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
In a large salad bowl, toss the lettuce, cauliflower, bacon, cheese and green onions. In a small bowl, whisk together the dressing ingredients. Serve with salad.
Broccoli Ham Ring recipe.
Ingredients
1/4 pound cooked ham, coarsely chopped
1/4 pound fresh broccoli, chopped
1 bunch fresh green onions, chopped
1/2 cup chopped fresh parsley
1 cup shredded Swiss cheese
2 tablespoons Dijon-style prepared mustard
1 teaspoon lemon juice
2 (8 ounce) packages refrigerated crescent rolls
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, toss together ham, chopped broccoli, onion, parsley, and Swiss cheese. Stir in lemon juice and Dijon-style mustard.
On a 13-inch stone or baking sheet, arrange crescent triangles in a circle with bases overlapping in center and points to the outside. There should be a 3-inch diameter circle in center. Spoon the filling evenly over the crescent rolls. Fold points of triangle over filling and tuck under base at center. Filling will not be completely covered.
Bake for 25 to 30 minutes in the preheated oven, until golden brown. Serve warm.
1/4 pound cooked ham, coarsely chopped
1/4 pound fresh broccoli, chopped
1 bunch fresh green onions, chopped
1/2 cup chopped fresh parsley
1 cup shredded Swiss cheese
2 tablespoons Dijon-style prepared mustard
1 teaspoon lemon juice
2 (8 ounce) packages refrigerated crescent rolls
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, toss together ham, chopped broccoli, onion, parsley, and Swiss cheese. Stir in lemon juice and Dijon-style mustard.
On a 13-inch stone or baking sheet, arrange crescent triangles in a circle with bases overlapping in center and points to the outside. There should be a 3-inch diameter circle in center. Spoon the filling evenly over the crescent rolls. Fold points of triangle over filling and tuck under base at center. Filling will not be completely covered.
Bake for 25 to 30 minutes in the preheated oven, until golden brown. Serve warm.
Blender Sauce Noisette (Hollandaise with Hazelnut Butter) recipe.
Ingredients
1/2 cup hazelnuts
2 tablespoons butter, softened
1 cup butter
3 egg yolks
1 pinch salt
1 pinch white pepper
1 tablespoon fresh lemon juice
Directions
Preheat the oven to 400 degrees F (200 degrees C). Place the hazelnuts on a baking sheet and toast in the oven for about 8 minutes, or until fragrant. Remove from the oven and cool. When cool enough to handle, place the nuts on a kitchen towel, fold the towel over to cover them and rub to remove the skins.
Place the cooled hazelnuts into a food processor or blender and grind to a fine powder. Add 2 tablespoons of butter to the nuts and blend thoroughly. Set the hazelnut butter aside.
Melt 1 cup of butter in a small saucepan, and keep hot. In the container of a blender, combine the egg yolks, salt, pepper and lemon juice. Cover, leaving the hole in the lid open, and blend for about 5 seconds. Continue to blend at high speed while pouring butter in through the lid in a thin stream. Stir in the hazelnut butter while still warm. Keep warm until serving or serve immediately.
1/2 cup hazelnuts
2 tablespoons butter, softened
1 cup butter
3 egg yolks
1 pinch salt
1 pinch white pepper
1 tablespoon fresh lemon juice
Directions
Preheat the oven to 400 degrees F (200 degrees C). Place the hazelnuts on a baking sheet and toast in the oven for about 8 minutes, or until fragrant. Remove from the oven and cool. When cool enough to handle, place the nuts on a kitchen towel, fold the towel over to cover them and rub to remove the skins.
Place the cooled hazelnuts into a food processor or blender and grind to a fine powder. Add 2 tablespoons of butter to the nuts and blend thoroughly. Set the hazelnut butter aside.
Melt 1 cup of butter in a small saucepan, and keep hot. In the container of a blender, combine the egg yolks, salt, pepper and lemon juice. Cover, leaving the hole in the lid open, and blend for about 5 seconds. Continue to blend at high speed while pouring butter in through the lid in a thin stream. Stir in the hazelnut butter while still warm. Keep warm until serving or serve immediately.
Black Forest Dump Cake II recipe.
Ingredients
1 (21 ounce) can cherry pie filling
1 (16.5 ounce) can pitted dark sweet cherries
1 (18.25 ounce) package chocolate cake mix
1 cup chopped walnuts
3/4 cup butter, cut into pieces
Directions
Preheat oven to 375 degrees F (190 degrees C). Spray 9x13 baking dish with cooking spray.
Dump cherry pie filling into dish and spread evenly. Repeat with cherries, including juice. Sprinkle cake mix over the top - DO NOT STIR. Sprinkle with chopped nuts. Distribute butter pieces evenly over the top.
Bake in the preheated oven for 45 minutes.
1 (21 ounce) can cherry pie filling
1 (16.5 ounce) can pitted dark sweet cherries
1 (18.25 ounce) package chocolate cake mix
1 cup chopped walnuts
3/4 cup butter, cut into pieces
Directions
Preheat oven to 375 degrees F (190 degrees C). Spray 9x13 baking dish with cooking spray.
Dump cherry pie filling into dish and spread evenly. Repeat with cherries, including juice. Sprinkle cake mix over the top - DO NOT STIR. Sprinkle with chopped nuts. Distribute butter pieces evenly over the top.
Bake in the preheated oven for 45 minutes.
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.
Bistecca alla Fiorentina (Tuscan Porterhouse) recipe.
Ingredients
4 sprigs fresh rosemary, chopped
1 (2 1/2 pound) choice or prime porterhouse steak
3 tablespoons Tuscan olive oil
Moist, grey sea salt and freshly cracked pepper to taste
6 lemon wedges
Directions
Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.
4 sprigs fresh rosemary, chopped
1 (2 1/2 pound) choice or prime porterhouse steak
3 tablespoons Tuscan olive oil
Moist, grey sea salt and freshly cracked pepper to taste
6 lemon wedges
Directions
Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.
Bacon Tater Bake recipe.
Ingredients
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 1/3 cups sour cream
1 large onion, chopped
1 pound sliced bacon, cooked and crumbled
1 (32 ounce) package tater tots
Directions
In a large bowl, combine the soup, sour cream and onion. Add the bacon and Tater Tots; stir until combined.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 50 minutes. Uncover and bake 8-10 minutes longer or until golden brown.
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 1/3 cups sour cream
1 large onion, chopped
1 pound sliced bacon, cooked and crumbled
1 (32 ounce) package tater tots
Directions
In a large bowl, combine the soup, sour cream and onion. Add the bacon and Tater Tots; stir until combined.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 50 minutes. Uncover and bake 8-10 minutes longer or until golden brown.
Broccoli and Rice Stir Fry recipe.
Ingredients
1 1/2 cups uncooked long-grain rice
1 tablespoon vegetable oil
1 (16 ounce) package frozen broccoli florets, thawed
3 green onions, diced
2 eggs, beaten
2 tablespoons soy sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.
1 1/2 cups uncooked long-grain rice
1 tablespoon vegetable oil
1 (16 ounce) package frozen broccoli florets, thawed
3 green onions, diced
2 eggs, beaten
2 tablespoons soy sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.
Brussels Sprouts in Mustard Sauce recipe.
Ingredients
2 tablespoons cornstarch
1/4 cup water
1 (14.5 ounce) can chicken broth
1 pound Brussels sprouts
2 teaspoons prepared Dijon-style mustard
2 teaspoons lemon juice
Directions
Dissolve cornstarch in 1/4 cup water, and set aside.
In a medium saucepan over medium heat, bring chicken broth to a boil. Add Brussels sprouts, and cook until tender. Strain, reserving chicken broth, and place Brussels sprouts in a warm serving dish.
Return chicken broth to stove, stir in mustard and lemon juice, and return to boil. Add cornstarch mixture. Cook and stir until thickened. Pour over Brussels sprouts to serve.
2 tablespoons cornstarch
1/4 cup water
1 (14.5 ounce) can chicken broth
1 pound Brussels sprouts
2 teaspoons prepared Dijon-style mustard
2 teaspoons lemon juice
Directions
Dissolve cornstarch in 1/4 cup water, and set aside.
In a medium saucepan over medium heat, bring chicken broth to a boil. Add Brussels sprouts, and cook until tender. Strain, reserving chicken broth, and place Brussels sprouts in a warm serving dish.
Return chicken broth to stove, stir in mustard and lemon juice, and return to boil. Add cornstarch mixture. Cook and stir until thickened. Pour over Brussels sprouts to serve.
Bubble 'n' Squeak recipe.
Ingredients
1/2 medium head cabbage, sliced
3 slices bacon, diced
1 onion, thinly sliced
1 cup cubed cooked ham
1 tablespoon butter
3 cups potatoes - baked, cooled and thinly sliced
1/2 teaspoon paprika
salt and pepper to taste
Directions
In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.
1/2 medium head cabbage, sliced
3 slices bacon, diced
1 onion, thinly sliced
1 cup cubed cooked ham
1 tablespoon butter
3 cups potatoes - baked, cooled and thinly sliced
1/2 teaspoon paprika
salt and pepper to taste
Directions
In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.
Bacon Clapshot recipe.
Ingredients
1 1/3 pounds potato, peeled and quartered
2/3 pound turnips, peeled and cut into chunks
3 tablespoons butter
1/4 cup milk
8 strips bacon, cooked and crumbled
1 pinch ground nutmeg
salt and ground black pepper to taste
Directions
Place the potatoes and turnips in a large saucepan, cover with water and bring to a boil. Cook until tender, about 20 minutes.
Drain the potatoes and turnips, return them to the saucepan and mash until creamy. Add the butter and milk and beat until fluffy. Stir in the crumbled bacon and season with nutmeg, salt, and pepper.
1 1/3 pounds potato, peeled and quartered
2/3 pound turnips, peeled and cut into chunks
3 tablespoons butter
1/4 cup milk
8 strips bacon, cooked and crumbled
1 pinch ground nutmeg
salt and ground black pepper to taste
Directions
Place the potatoes and turnips in a large saucepan, cover with water and bring to a boil. Cook until tender, about 20 minutes.
Drain the potatoes and turnips, return them to the saucepan and mash until creamy. Add the butter and milk and beat until fluffy. Stir in the crumbled bacon and season with nutmeg, salt, and pepper.
Be-My-Valentine Pizza recipe.
Ingredients
1 (13.8 ounce) package refrigerated pizza crust
1/4 cup shredded Italian cheese blend
1/4 cup shredded mozzarella cheese
2 slices provolone cheese, cut in half
1/4 cup pizza sauce
18 slices pepperoni
1/4 cup chopped onion
1/4 cup sliced ripe olives
Directions
Unroll pizza dough onto a greased baking sheet; flatten dough. With kitchen scissors, cut into a 10-in. heart. (Use dough trimmings to make breadsticks if desired.) Bake at 425 degrees F for 8 minutes.
Combine the Italian and mozzarella cheeses; set aside. Arrange provolone cheese over crust to within 1/2 in. of edges. Spread with pizza sauce. Layer with the pepperoni, onion, olives and cheese mixture. Bake 8-10 minutes longer or until crust is golden brown and cheese is melted.
1 (13.8 ounce) package refrigerated pizza crust
1/4 cup shredded Italian cheese blend
1/4 cup shredded mozzarella cheese
2 slices provolone cheese, cut in half
1/4 cup pizza sauce
18 slices pepperoni
1/4 cup chopped onion
1/4 cup sliced ripe olives
Directions
Unroll pizza dough onto a greased baking sheet; flatten dough. With kitchen scissors, cut into a 10-in. heart. (Use dough trimmings to make breadsticks if desired.) Bake at 425 degrees F for 8 minutes.
Combine the Italian and mozzarella cheeses; set aside. Arrange provolone cheese over crust to within 1/2 in. of edges. Spread with pizza sauce. Layer with the pepperoni, onion, olives and cheese mixture. Bake 8-10 minutes longer or until crust is golden brown and cheese is melted.
All-Around Good Smoothie recipe.
Ingredients
1/2 cup nonfat milk
1/2 cup fat-free plain yogurt
1/2 frozen banana, peeled and chopped
2 tablespoons powdered protein supplement
1 1/2 tablespoons flax seed
1 teaspoon honey
1/2 cup frozen strawberries
Directions
In a blender, blend the milk, yogurt, banana, protein supplement, flax seed, honey, and strawberries until smooth.
1/2 cup nonfat milk
1/2 cup fat-free plain yogurt
1/2 frozen banana, peeled and chopped
2 tablespoons powdered protein supplement
1 1/2 tablespoons flax seed
1 teaspoon honey
1/2 cup frozen strawberries
Directions
In a blender, blend the milk, yogurt, banana, protein supplement, flax seed, honey, and strawberries until smooth.
Baked Garlic Green Beans recipe.
Ingredients
1 tablespoon olive oil
1 1/2 teaspoons cider vinegar
1 teaspoon dried minced onion
1 garlic clove, minced
1/4 teaspoon salt
Dash pepper
1 1/2 cups frozen cut green beans, thawed
1 tablespoon dry bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon butter, melted
Directions
In a small bowl, combine the oil, vinegar, onion, garlic, salt and pepper. Add the beans; toss to coat. Transfer to a greased 3-cup baking dish. Combine the bread crumbs, Parmesan cheese and butter; sprinkle over beans. Bake, uncovered, at 350 degrees F for 10-15 minutes or until heated through.
1 tablespoon olive oil
1 1/2 teaspoons cider vinegar
1 teaspoon dried minced onion
1 garlic clove, minced
1/4 teaspoon salt
Dash pepper
1 1/2 cups frozen cut green beans, thawed
1 tablespoon dry bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon butter, melted
Directions
In a small bowl, combine the oil, vinegar, onion, garlic, salt and pepper. Add the beans; toss to coat. Transfer to a greased 3-cup baking dish. Combine the bread crumbs, Parmesan cheese and butter; sprinkle over beans. Bake, uncovered, at 350 degrees F for 10-15 minutes or until heated through.
Banana Cranberry Muffins recipe.
Ingredients
2 cups fresh or frozen cranberries
1 2/3 cups sugar, divided
1 cup water
1/3 cup shortening
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup mashed ripe banana
1/2 cup chopped walnuts
Directions
In a small saucepan, bring cranberries, 1 cup sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until berries begin to pop. Drain and set aside.
In a large mixing bowl, cream shortening and remaining sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with bananas. Fold in cranberry mixture and walnuts.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
2 cups fresh or frozen cranberries
1 2/3 cups sugar, divided
1 cup water
1/3 cup shortening
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup mashed ripe banana
1/2 cup chopped walnuts
Directions
In a small saucepan, bring cranberries, 1 cup sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until berries begin to pop. Drain and set aside.
In a large mixing bowl, cream shortening and remaining sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with bananas. Fold in cranberry mixture and walnuts.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Bread Pudding I recipe.
Ingredients
10 slices white bread, cut into cubes
1/4 cup margarine, melted
1/2 cup raisins
1 teaspoon ground cinnamon
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups hot milk
1 pinch ground nutmeg
Directions
Heat oven to 375 degrees F(190 degrees C)
In a large bowl, combine bread cubes, melted margarine, raisins, and cinnamon; mix well, and transfer to a 2 quart baking dish.
Use the same bowl to beat the eggs. Stir in sugar, vanilla, and salt until sugar is dissolved. Slowly whisk in the hot milk. Pour egg mixture over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes.
Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.
10 slices white bread, cut into cubes
1/4 cup margarine, melted
1/2 cup raisins
1 teaspoon ground cinnamon
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups hot milk
1 pinch ground nutmeg
Directions
Heat oven to 375 degrees F(190 degrees C)
In a large bowl, combine bread cubes, melted margarine, raisins, and cinnamon; mix well, and transfer to a 2 quart baking dish.
Use the same bowl to beat the eggs. Stir in sugar, vanilla, and salt until sugar is dissolved. Slowly whisk in the hot milk. Pour egg mixture over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes.
Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.
Alder Plank Smoked Salmon recipe.
Ingredients
1 (3 pound) salmon fillet
freshly ground black pepper to taste
1/8 cup packed brown sugar
1/2 teaspoon salt
1 tablespoon water
Directions
Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. Also, submerge the alder wood plank in water, placing a heavy object on top of it to prevent floating.
Preheat an outdoor smoker for 160 to 180 degrees F (70 to 80 degrees C).
Remove the salmon from the brine, rinse thoroughly under cold running water, and pat dry with paper towels. Remove the wood plank from the water, and lay the fish out on the plank. Season with freshly ground black pepper.
Smoke the salmon for at least 2 hours, checking after 1 1/2 hours for doneness. The fish is done when it flakes with a fork, but it should also not be too salty. As the fish smokes, the salt content reduces. Adjust the cooking time and salty flavor to your taste. (Note: Smoking a fillet can take 2 to 6 hours depending on your taste, the size of the fillet, and the fat content of the fish.)
During the last 30 minutes of smoking, mix together the brown sugar and water to form a paste. Brush this liberally onto the salmon.
1 (3 pound) salmon fillet
freshly ground black pepper to taste
1/8 cup packed brown sugar
1/2 teaspoon salt
1 tablespoon water
Directions
Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. Also, submerge the alder wood plank in water, placing a heavy object on top of it to prevent floating.
Preheat an outdoor smoker for 160 to 180 degrees F (70 to 80 degrees C).
Remove the salmon from the brine, rinse thoroughly under cold running water, and pat dry with paper towels. Remove the wood plank from the water, and lay the fish out on the plank. Season with freshly ground black pepper.
Smoke the salmon for at least 2 hours, checking after 1 1/2 hours for doneness. The fish is done when it flakes with a fork, but it should also not be too salty. As the fish smokes, the salt content reduces. Adjust the cooking time and salty flavor to your taste. (Note: Smoking a fillet can take 2 to 6 hours depending on your taste, the size of the fillet, and the fat content of the fish.)
During the last 30 minutes of smoking, mix together the brown sugar and water to form a paste. Brush this liberally onto the salmon.
Apple Nut Muffins recipe.
Ingredients
3/4 cup butter
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
1 (21 ounce) can apple pie filling
1 cup chopped walnuts
1/4 cup white sugar
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 24 muffin cups.
In a large bowl, cream together butter and 1 1/2 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt. Stir into the creamed mixture alternately with sour cream. Fold in apple pie filling and walnuts. Spoon batter into prepared muffin cups. Combine 1/4 cup sugar and cinnamon; sprinkle over the muffins.
Bake in preheated oven for 16 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean.
3/4 cup butter
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
1 (21 ounce) can apple pie filling
1 cup chopped walnuts
1/4 cup white sugar
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 24 muffin cups.
In a large bowl, cream together butter and 1 1/2 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt. Stir into the creamed mixture alternately with sour cream. Fold in apple pie filling and walnuts. Spoon batter into prepared muffin cups. Combine 1/4 cup sugar and cinnamon; sprinkle over the muffins.
Bake in preheated oven for 16 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Aunt Dot's Brunswick Stew recipe.
Ingredients
2 cups water
2 potatoes, diced
1 onion, chopped
1 (15 ounce) can peas, drained
1 (15.25 ounce) can whole kernel corn, with liquid
2 (14.5 ounce) cans peeled and diced tomatoes with juice
1 pound ground turkey
4 slices bacon, diced
3 teaspoons salt, or to taste
3 teaspoons ground black pepper, or to taste
3 teaspoons garlic salt, or to taste
1 tablespoon sugar
1 tablespoon all-purpose flour (optional)
Directions
Bring water to boil in a saucepan; add potatoes, and boil until tender ( about 15 minutes).
Pour the potatoes and the water used to boil them into a large pot. Stir in onion, peas, corn, tomatoes, ground turkey, and bacon. Bring to a boil. Cover, reduce heat to medium-low, and simmer for 2 hours, stirring occasionally.
Stir in the salt, pepper, garlic salt, and sugar. If stew appears too watery, stir together flour and some of the stew liquid in a small cup, and then stir mixture into the stew. Continue cooking for 1 hour.
2 cups water
2 potatoes, diced
1 onion, chopped
1 (15 ounce) can peas, drained
1 (15.25 ounce) can whole kernel corn, with liquid
2 (14.5 ounce) cans peeled and diced tomatoes with juice
1 pound ground turkey
4 slices bacon, diced
3 teaspoons salt, or to taste
3 teaspoons ground black pepper, or to taste
3 teaspoons garlic salt, or to taste
1 tablespoon sugar
1 tablespoon all-purpose flour (optional)
Directions
Bring water to boil in a saucepan; add potatoes, and boil until tender ( about 15 minutes).
Pour the potatoes and the water used to boil them into a large pot. Stir in onion, peas, corn, tomatoes, ground turkey, and bacon. Bring to a boil. Cover, reduce heat to medium-low, and simmer for 2 hours, stirring occasionally.
Stir in the salt, pepper, garlic salt, and sugar. If stew appears too watery, stir together flour and some of the stew liquid in a small cup, and then stir mixture into the stew. Continue cooking for 1 hour.
Bread Pudding II recipe.
Ingredients
1 (1 pound) loaf white bread, torn into small pieces
1 quart hot milk
3 eggs, beaten
2 cups white sugar
2 tablespoons vanilla extract
1 cup golden raisins
3 tablespoons margarine
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, pour hot milk over bread. Blend eggs, sugar, and vanilla. Stir egg mixture into the bread mixture and blend well. Add raisins. Mix well.
Melt the margarine and pour into a 9x13-inch pan. Pour bread mixture over margarine. Bake for 40 minutes, or until firm and golden brown. Serve hot or cold.
1 (1 pound) loaf white bread, torn into small pieces
1 quart hot milk
3 eggs, beaten
2 cups white sugar
2 tablespoons vanilla extract
1 cup golden raisins
3 tablespoons margarine
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, pour hot milk over bread. Blend eggs, sugar, and vanilla. Stir egg mixture into the bread mixture and blend well. Add raisins. Mix well.
Melt the margarine and pour into a 9x13-inch pan. Pour bread mixture over margarine. Bake for 40 minutes, or until firm and golden brown. Serve hot or cold.
Bear's Picnic Veggie Dip recipe.
Ingredients
1 cup mayonnaise
1 cup sour cream
1 (1.8 ounce) package vegetable soup mix
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) can water chestnuts, drained and chopped
Assorted fresh vegetables
Directions
In a bowl, combine mayonnaise, sour cream and soup mix. Stir in spinach and water chestnuts. Cover and refrigerate for at least 2 hours. Serve with vegetables.
1 cup mayonnaise
1 cup sour cream
1 (1.8 ounce) package vegetable soup mix
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) can water chestnuts, drained and chopped
Assorted fresh vegetables
Directions
In a bowl, combine mayonnaise, sour cream and soup mix. Stir in spinach and water chestnuts. Cover and refrigerate for at least 2 hours. Serve with vegetables.
Au Gratin Potatoes recipe.
Ingredients
1 (2 pound) package frozen hash browns
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of celery soup
1 (8 ounce) container sour cream
1 small finely diced onion
1 green bell pepper, minced
1 1/2 cups shredded Cheddar cheese
Directions
Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking pan.
Spread frozen hash browns into the bottom of the prepared pan. Mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour the mixture over the potatoes.
Bake in the preheated 300 degrees F (150 degrees C) oven for 60 minutes. Remove the pan from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.
1 (2 pound) package frozen hash browns
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of celery soup
1 (8 ounce) container sour cream
1 small finely diced onion
1 green bell pepper, minced
1 1/2 cups shredded Cheddar cheese
Directions
Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking pan.
Spread frozen hash browns into the bottom of the prepared pan. Mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour the mixture over the potatoes.
Bake in the preheated 300 degrees F (150 degrees C) oven for 60 minutes. Remove the pan from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.
Authentic and Easy Shrimp Curry recipe.
Ingredients
1/4 cup vegetable oil
1 large onion, chopped
10 fresh curry leaves (optional)
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
2/3 teaspoon salt
1/2 teaspoon ground turmeric
1 tomato, finely chopped
1 teaspoon ground red chile pepper
2 pounds medium shrimp - peeled and deveined
1/4 cup water
1 teaspoon garam masala
chopped fresh cilantro to taste
Directions
Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.
1/4 cup vegetable oil
1 large onion, chopped
10 fresh curry leaves (optional)
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
2/3 teaspoon salt
1/2 teaspoon ground turmeric
1 tomato, finely chopped
1 teaspoon ground red chile pepper
2 pounds medium shrimp - peeled and deveined
1/4 cup water
1 teaspoon garam masala
chopped fresh cilantro to taste
Directions
Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.
Blueberry Anadama Bread recipe.
Ingredients
1/4 cup cornmeal
1 cup boiling water
1 tablespoon margarine
1/4 cup molasses
1 egg, beaten
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
2 cups frozen blueberries, dry pack
Directions
Stir cornmeal into boiling water. Stir in butter, molasses, and egg.
Dissolve yeast in warm water (110 degrees F).
When cornmeal mixture is lukewarm, stir in dissolved yeast. Beat in flour until a stiff dough is formed. Knead dough on a heavily floured board until smooth and elastic. Let rise in a warm place until doubled in bulk.
Punch down and roll dough into a 10" square. Sprinkle blueberries over dough, pressing them into the dough. Roll up like a jelly roll. Tuck ends of roll under to seal ends and place seam-side down into a well-greased 9x5x3 inch loaf pan. Let rise in a warm place until double in bulk.
Bake in a preheated oven at 375 degrees F (190 degrees C) for 45-50 minutes. Turn out and cool on a rack. Cool thoroughly before cutting.
1/4 cup cornmeal
1 cup boiling water
1 tablespoon margarine
1/4 cup molasses
1 egg, beaten
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
2 cups frozen blueberries, dry pack
Directions
Stir cornmeal into boiling water. Stir in butter, molasses, and egg.
Dissolve yeast in warm water (110 degrees F).
When cornmeal mixture is lukewarm, stir in dissolved yeast. Beat in flour until a stiff dough is formed. Knead dough on a heavily floured board until smooth and elastic. Let rise in a warm place until doubled in bulk.
Punch down and roll dough into a 10" square. Sprinkle blueberries over dough, pressing them into the dough. Roll up like a jelly roll. Tuck ends of roll under to seal ends and place seam-side down into a well-greased 9x5x3 inch loaf pan. Let rise in a warm place until double in bulk.
Bake in a preheated oven at 375 degrees F (190 degrees C) for 45-50 minutes. Turn out and cool on a rack. Cool thoroughly before cutting.
Aggression ( Oatmeal ) Cookies recipe.
Ingredients
6 cups rolled oats
3 cups packed brown sugar
3 cups butter
3 cups all-purpose flour
1 tablespoon baking soda
Directions
Put ingredients together in a bowl. For each child's bowl, use 1 cup oatmeal, 1/2 cup brown sugar, 1/2 cup butter or margarine, 1/2 cup of flour, and 1/2 teaspoon of baking soda.
Then mash, knead, and squeeze with hands until there aren't any lumps of butter. Form into small balls not as big as a walnut. Put on ungreased cookie sheet. Butter the bottom of a small glass and dip in granulated sugar. Flatten each ball of dough, dipping glass in sugar each time.
Bake at 350 degrees F (180 degrees C) for 10 to 12 minutes. Let cool on cookie rack.
6 cups rolled oats
3 cups packed brown sugar
3 cups butter
3 cups all-purpose flour
1 tablespoon baking soda
Directions
Put ingredients together in a bowl. For each child's bowl, use 1 cup oatmeal, 1/2 cup brown sugar, 1/2 cup butter or margarine, 1/2 cup of flour, and 1/2 teaspoon of baking soda.
Then mash, knead, and squeeze with hands until there aren't any lumps of butter. Form into small balls not as big as a walnut. Put on ungreased cookie sheet. Butter the bottom of a small glass and dip in granulated sugar. Flatten each ball of dough, dipping glass in sugar each time.
Bake at 350 degrees F (180 degrees C) for 10 to 12 minutes. Let cool on cookie rack.
Best Butternut Squash Soup Ever recipe.
Ingredients
1 1/2 tablespoons butter
1/2 onion, sliced
2 cloves garlic
2 sprigs fresh thyme
1/2 butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock
1/2 cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste
Directions
Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.
1 1/2 tablespoons butter
1/2 onion, sliced
2 cloves garlic
2 sprigs fresh thyme
1/2 butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock
1/2 cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste
Directions
Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.
Black Russian Cake II recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
1 (3.9 ounce) package instant chocolate pudding mix
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon instant coffee powder
4 eggs, beaten
1 (16 ounce) container chocolate fudge frosting
1 tablespoon coffee flavored liqueur
1 teaspoon vodka
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
Beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended. Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting.
For the frosting: Mix together the frosting, coffee liqueur and vodka until blended. Spread onto cooled cake.
1 (18.25 ounce) package yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
1 (3.9 ounce) package instant chocolate pudding mix
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon instant coffee powder
4 eggs, beaten
1 (16 ounce) container chocolate fudge frosting
1 tablespoon coffee flavored liqueur
1 teaspoon vodka
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
Beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended. Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting.
For the frosting: Mix together the frosting, coffee liqueur and vodka until blended. Spread onto cooled cake.
Best Ever Pie Crust recipe.
Ingredients
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water
Directions
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water
Directions
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
Bermuda Fish Chowder recipe.
Ingredients
2 tablespoons vegetable oil
3 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3 tablespoons tomato paste
4 cups clam juice
2 potatoes, peeled and cubed
1 (14.5 ounce) can peeled and diced tomatoes
2 tablespoons Worcestershire sauce
1 jalapeno pepper, seeded and minced
1 teaspoon ground black pepper
1 pound red snapper fillets, cut into 1 inch pieces
Directions
Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes.
Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.
2 tablespoons vegetable oil
3 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3 tablespoons tomato paste
4 cups clam juice
2 potatoes, peeled and cubed
1 (14.5 ounce) can peeled and diced tomatoes
2 tablespoons Worcestershire sauce
1 jalapeno pepper, seeded and minced
1 teaspoon ground black pepper
1 pound red snapper fillets, cut into 1 inch pieces
Directions
Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes.
Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.
Apple Strudel Dessert recipe.
Ingredients
2 (8 ounce) packages refrigerated crescent roll dough
1 (21 ounce) can apple pie filling
1 teaspoon ground cinnamon
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease a 9 inch round pan.
Using a slotted spoon, place about 1 tablespoon pie filling near the large end of a crescent roll dough triangle. Roll up the triangle. Repeat with remaining dough. Place rolls in prepared pan with points toward the center. Top with remaining pie filling. Sprinkle with cinnamon.
Bake in preheated oven 30 minutes, until browned.
2 (8 ounce) packages refrigerated crescent roll dough
1 (21 ounce) can apple pie filling
1 teaspoon ground cinnamon
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease a 9 inch round pan.
Using a slotted spoon, place about 1 tablespoon pie filling near the large end of a crescent roll dough triangle. Roll up the triangle. Repeat with remaining dough. Place rolls in prepared pan with points toward the center. Top with remaining pie filling. Sprinkle with cinnamon.
Bake in preheated oven 30 minutes, until browned.
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