Ingredients
1 1/4 pounds Granny Smith apples, cored and thinly sliced
1 1/2 cups water
1 1/2 cups sugar
1 1/2 lemons, juiced
1 tablespoon honey
Directions
In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.
9.23.2011
Baked Spaghetti III recipe.
Ingredients
1 pound spaghetti
1/4 cup olive oil
2 cloves garlic, minced
3 onions, chopped
1 tablespoon tomato paste
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried thyme
4 tomatoes, juiced
1 cup water
1/4 cup ketchup
1 pinch salt
2 cups shredded mozzarella cheese, divided
1 (2 ounce) can black olives, drained
1 green bell pepper, sliced in rings
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, heat olive oil. Saute garlic and onions in oil until tender. Stir in tomato paste, black pepper, cumin, thyme, tomato juice, water, ketchup and salt. Reduce heat to low, and simmer 15 minutes.
While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Stir the cooked pasta into the sauce. Stir in 1 cup of the shredded mozzarella. Pour all into a 9x13 inch baking dish. Top with the remaining mozzarella, sliced olives and bell pepper.
Bake in preheated oven 20 to 30 minutes, until hot and bubbly.
1 pound spaghetti
1/4 cup olive oil
2 cloves garlic, minced
3 onions, chopped
1 tablespoon tomato paste
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried thyme
4 tomatoes, juiced
1 cup water
1/4 cup ketchup
1 pinch salt
2 cups shredded mozzarella cheese, divided
1 (2 ounce) can black olives, drained
1 green bell pepper, sliced in rings
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, heat olive oil. Saute garlic and onions in oil until tender. Stir in tomato paste, black pepper, cumin, thyme, tomato juice, water, ketchup and salt. Reduce heat to low, and simmer 15 minutes.
While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Stir the cooked pasta into the sauce. Stir in 1 cup of the shredded mozzarella. Pour all into a 9x13 inch baking dish. Top with the remaining mozzarella, sliced olives and bell pepper.
Bake in preheated oven 20 to 30 minutes, until hot and bubbly.
Butter Crescents recipe.
Ingredients
1/2 cup milk
1/2 cup butter, softened
1/3 cup white sugar
1/2 teaspoon salt
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
3 1/2 cups all-purpose flour
1 egg, beaten
Directions
Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.
Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.
1/2 cup milk
1/2 cup butter, softened
1/3 cup white sugar
1/2 teaspoon salt
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
3 1/2 cups all-purpose flour
1 egg, beaten
Directions
Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.
Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.
Almond Banana Chocolate Muffins recipe.
Ingredients
1 (14 ounce) box banana quick bread and muffin mix, such as the Pillsbury� brand
1 cup water
1/4 cup vegetable oil
1/4 cup cinnamon-flavored applesauce
1 medium banana, diced
1 cup sliced California Almonds, divided
3/4 cup semi-sweet chocolate chips or chopped dark chocolate
�
Directions
Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners.
Prepare muffins according to package instructions using water, eggs and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce. Stir in banana, 3/4 cup almonds and chocolate. Divide evenly among muffin cups and sprinkle with remaining 1/4 cup almonds.
Bake 15-20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack. Store air tight at room temperature for up to 4 days.
1 (14 ounce) box banana quick bread and muffin mix, such as the Pillsbury� brand
1 cup water
1/4 cup vegetable oil
1/4 cup cinnamon-flavored applesauce
1 medium banana, diced
1 cup sliced California Almonds, divided
3/4 cup semi-sweet chocolate chips or chopped dark chocolate
�
Directions
Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners.
Prepare muffins according to package instructions using water, eggs and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce. Stir in banana, 3/4 cup almonds and chocolate. Divide evenly among muffin cups and sprinkle with remaining 1/4 cup almonds.
Bake 15-20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack. Store air tight at room temperature for up to 4 days.
Butter Snow Flakes recipe.
Ingredients
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup butter
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon orange zest
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, salt, and cinnamon; set aside.
In a medium bowl, cream together butter and cream cheese. Add sugar and egg yolk; beat until light and fluffy. Stir in the vanilla and orange zest. Gradually blend in the dry ingredients. Fill a cookie press or pastry bag with dough, and form cookies on an ungreased cookie sheet.
Bake for 12 to 15 minutes in the preheated oven, or until the cookies are golden brown on the peaks and on the bottoms. Remove from cookie sheets at once to cool on wire racks.
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup butter
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon orange zest
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, salt, and cinnamon; set aside.
In a medium bowl, cream together butter and cream cheese. Add sugar and egg yolk; beat until light and fluffy. Stir in the vanilla and orange zest. Gradually blend in the dry ingredients. Fill a cookie press or pastry bag with dough, and form cookies on an ungreased cookie sheet.
Bake for 12 to 15 minutes in the preheated oven, or until the cookies are golden brown on the peaks and on the bottoms. Remove from cookie sheets at once to cool on wire racks.
Blueberry Banana Bread recipe.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1 cup sugar
2 teaspoons vanilla extract
2 medium ripe bananas, mashed
1 cup fresh blueberries
Directions
In a bowl, combine the flour, baking soda and salt. In a large mixing bowl, cream the shortening and sugar. Add eggs and vanilla; mix well. Beat in bananas. Gradually add the dry ingredients, beating just until combined. Fold in blueberries.
Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1 cup sugar
2 teaspoons vanilla extract
2 medium ripe bananas, mashed
1 cup fresh blueberries
Directions
In a bowl, combine the flour, baking soda and salt. In a large mixing bowl, cream the shortening and sugar. Add eggs and vanilla; mix well. Beat in bananas. Gradually add the dry ingredients, beating just until combined. Fold in blueberries.
Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Army SOS Creamed Ground Beef recipe.
Ingredients
1 pound ground beef
1/4 cup all-purpose flour
1 cube beef bouillon
3/4 teaspoon salt
1 pinch ground black pepper
2 1/4 cups milk
1/4 teaspoon Worcestershire sauce
Directions
Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot!
1 pound ground beef
1/4 cup all-purpose flour
1 cube beef bouillon
3/4 teaspoon salt
1 pinch ground black pepper
2 1/4 cups milk
1/4 teaspoon Worcestershire sauce
Directions
Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot!
Beer Cheese Soup III recipe.
Ingredients
4 cubes chicken bouillon
1 (12 fluid ounce) can or bottle beer
4 cups water
1 1/2 cups cubed potatoes
1 cup chopped celery
1 cup diced carrots
1 cup chopped onion
1 (20 ounce) package frozen cauliflower and broccoli
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta), cubed
Directions
In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.
4 cubes chicken bouillon
1 (12 fluid ounce) can or bottle beer
4 cups water
1 1/2 cups cubed potatoes
1 cup chopped celery
1 cup diced carrots
1 cup chopped onion
1 (20 ounce) package frozen cauliflower and broccoli
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta), cubed
Directions
In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.
Best Farmers' Market Pimento Cheese recipe.
Ingredients
1 cup grated mild white Cheddar cheese (such as Vermont white Cheddar)
2 tablespoons finely chopped pimento
2 1/2 tablespoons finely chopped red onion
2 1/2 tablespoons finely chopped green onion (white and light green parts)
4 drops Worcestershire sauce
2 tablespoons mayonnaise, or as needed
Directions
Stir together the Cheddar cheese, pimento, red onion, green onion, and the Worcestershire sauce. Stir in mayonnaise 1 tablespoon at a time to achieve desired texture.
1 cup grated mild white Cheddar cheese (such as Vermont white Cheddar)
2 tablespoons finely chopped pimento
2 1/2 tablespoons finely chopped red onion
2 1/2 tablespoons finely chopped green onion (white and light green parts)
4 drops Worcestershire sauce
2 tablespoons mayonnaise, or as needed
Directions
Stir together the Cheddar cheese, pimento, red onion, green onion, and the Worcestershire sauce. Stir in mayonnaise 1 tablespoon at a time to achieve desired texture.
Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches recipe.
Ingredients
1/4 cup finely chopped fresh cilantro
1 clove garlic, minced
1/4 jalapeno chile pepper, seeded and minced
2 tablespoons finely grated fresh lime zest
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chipotle chile powder
1 tablespoon olive oil
1 pound chicken breast tenderloins or strips
1 medium tomato, chopped
1 small sweet onion, finely chopped
2 tablespoons finely chopped fresh cilantro
1/2 jalapeno chile pepper, seeded and minced
1 clove garlic, finely chopped
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/8 teaspoon chipotle chile powder
1 tablespoon fresh lime juice
GRILLED VEGETABLES
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon minced garlic
LIME MAYONNAISE
1/2 cup mayonnaise
2 tablespoons fresh lime juice
16 thick slices French bread
2 mangos - peeled, seeded, and sliced
8 slices Monterey Jack cheese
Directions
For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
Preheat an outdoor grill for medium-high heat.
Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.
1/4 cup finely chopped fresh cilantro
1 clove garlic, minced
1/4 jalapeno chile pepper, seeded and minced
2 tablespoons finely grated fresh lime zest
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chipotle chile powder
1 tablespoon olive oil
1 pound chicken breast tenderloins or strips
1 medium tomato, chopped
1 small sweet onion, finely chopped
2 tablespoons finely chopped fresh cilantro
1/2 jalapeno chile pepper, seeded and minced
1 clove garlic, finely chopped
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/8 teaspoon chipotle chile powder
1 tablespoon fresh lime juice
GRILLED VEGETABLES
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon minced garlic
LIME MAYONNAISE
1/2 cup mayonnaise
2 tablespoons fresh lime juice
16 thick slices French bread
2 mangos - peeled, seeded, and sliced
8 slices Monterey Jack cheese
Directions
For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
Preheat an outdoor grill for medium-high heat.
Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.
Best-Ever Cornbread-Sausage Stuffing recipe.
Ingredients
1 (8.5 ounce) package corn bread mix
10 slices firm white bread
1 pound bulk spicy pork sausage
2 cups sliced celery
1 large onion, chopped
2 teaspoons dried sage
1/4 cup melted butter
1 (14 ounce) can chicken broth
2 eggs
Directions
The day before you want to make the stuffing, bake the corn bread mix according to package directions, remove it from the pan, cover lightly with a cloth, and leave it to dry overnight. Tear the bread into pieces and leave it out overnight to dry.
About 1/2 hour before serving, preheat an oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.
Place the sausage into a skillet over medium heat, and cook and stir the sausage, breaking it up as it cooks, until the meat is browned, 8 to 10 minutes. Stir in the celery and onion, and cook until the onion is translucent, stirring occasionally, about 8 minutes. Stir in the sage.
Tear up and crumble the corn bread into a large bowl. Break the bread apart into 1/2-inch pieces, and lightly mix it with the corn bread. Pour in the melted butter, stir to combine, and lightly mix in the sausage mixture.
Whisk the chicken broth with the eggs, and stir into the corn bread mixture. Place the stuffing into the prepared baking dish, cover with foil, and bake in the preheated oven until the stuffing is cooked through and hot, about 30 minutes. Uncover the dish and return to the oven to bake until the top is lightly browned, about 10 more minutes.
1 (8.5 ounce) package corn bread mix
10 slices firm white bread
1 pound bulk spicy pork sausage
2 cups sliced celery
1 large onion, chopped
2 teaspoons dried sage
1/4 cup melted butter
1 (14 ounce) can chicken broth
2 eggs
Directions
The day before you want to make the stuffing, bake the corn bread mix according to package directions, remove it from the pan, cover lightly with a cloth, and leave it to dry overnight. Tear the bread into pieces and leave it out overnight to dry.
About 1/2 hour before serving, preheat an oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.
Place the sausage into a skillet over medium heat, and cook and stir the sausage, breaking it up as it cooks, until the meat is browned, 8 to 10 minutes. Stir in the celery and onion, and cook until the onion is translucent, stirring occasionally, about 8 minutes. Stir in the sage.
Tear up and crumble the corn bread into a large bowl. Break the bread apart into 1/2-inch pieces, and lightly mix it with the corn bread. Pour in the melted butter, stir to combine, and lightly mix in the sausage mixture.
Whisk the chicken broth with the eggs, and stir into the corn bread mixture. Place the stuffing into the prepared baking dish, cover with foil, and bake in the preheated oven until the stuffing is cooked through and hot, about 30 minutes. Uncover the dish and return to the oven to bake until the top is lightly browned, about 10 more minutes.
Bacon Omelette Roll with Salsa recipe.
Ingredients
1/3 cup flour
1 red pepper, finely chopped
4 slices bacon, cooked, crumbled
3 green onions, finely chopped
1 teaspoon dried oregano leaves, crushed
1 cup KRAFT Mozza-Cheddar Shredded Cheese
1 cup salsa, warmed
Directions
Heat oven to 350 degrees F.
Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray. Beat eggs, milk and flour in large bowl with whisk until well blended. Stir in next 4 ingredients; pour into prepared pan.
Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.
Roll up omelette immediately, starting at one short end and peeling off paper as omelette is rolled. Place on platter; cut into slices. Serve with salsa.
1/3 cup flour
1 red pepper, finely chopped
4 slices bacon, cooked, crumbled
3 green onions, finely chopped
1 teaspoon dried oregano leaves, crushed
1 cup KRAFT Mozza-Cheddar Shredded Cheese
1 cup salsa, warmed
Directions
Heat oven to 350 degrees F.
Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray. Beat eggs, milk and flour in large bowl with whisk until well blended. Stir in next 4 ingredients; pour into prepared pan.
Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.
Roll up omelette immediately, starting at one short end and peeling off paper as omelette is rolled. Place on platter; cut into slices. Serve with salsa.
Aunt Teresa's Chicken recipe.
Ingredients
4 chicken thighs
1 green bell pepper, sliced
2 carrots, shredded
1 large onion, sliced
2 (10.75 ounce) cans condensed cream of mushroom soup
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.
4 chicken thighs
1 green bell pepper, sliced
2 carrots, shredded
1 large onion, sliced
2 (10.75 ounce) cans condensed cream of mushroom soup
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.
Best Moist Chocolate Cake recipe.
Ingredients
1 cup margarine
1 3/4 cups white sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1 cup margarine
1 3/4 cups white sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Blueberry Cream Dessert recipe.
Ingredients
1 1/2 cups graham cracker crumbs
3/4 cup sugar, divided
1/2 cup butter or margarine, melted
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (21 ounce) can blueberry pie filling
1 (8 ounce) carton frozen whipped topping, thawed
Directions
In a bowl, combine the cracker crumbs, 1/4 cu sugar and butter. Press into a greased 13-in. x 9-in. x 2-in. baking dish. In a mixing bowl, beat the cream cheese and remaining sugar until smooth; add the eggs and vanilla. Pour over crust.
Bake at 350 degrees F for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving.
1 1/2 cups graham cracker crumbs
3/4 cup sugar, divided
1/2 cup butter or margarine, melted
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (21 ounce) can blueberry pie filling
1 (8 ounce) carton frozen whipped topping, thawed
Directions
In a bowl, combine the cracker crumbs, 1/4 cu sugar and butter. Press into a greased 13-in. x 9-in. x 2-in. baking dish. In a mixing bowl, beat the cream cheese and remaining sugar until smooth; add the eggs and vanilla. Pour over crust.
Bake at 350 degrees F for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving.
Blackened Chicken recipe.
Ingredients
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.
Asparagus Chicken Fajitas recipe.
Ingredients
1 pound boneless skinless chicken breasts, cut into strips
3/4 cup fat free Italian-style dressing
1 tablespoon vegetable oil
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1/2 cup fresh or frozen corn
1/4 cup diced onion
2 tablespoons lemon juice
1/2 teaspoon garlic salt
1/8 teaspoon pepper
12 (6 inch) flour tortillas, warmed
Directions
Place chicken in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 4 hours, turning several times.
Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook an stir for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.
1 pound boneless skinless chicken breasts, cut into strips
3/4 cup fat free Italian-style dressing
1 tablespoon vegetable oil
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1/2 cup fresh or frozen corn
1/4 cup diced onion
2 tablespoons lemon juice
1/2 teaspoon garlic salt
1/8 teaspoon pepper
12 (6 inch) flour tortillas, warmed
Directions
Place chicken in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 4 hours, turning several times.
Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook an stir for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.
Blackened Chicken Pasta recipe.
Ingredients
1 pound penne pasta
2 tablespoons butter, divided
4 boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/4-inch slices
2 tablespoons Cajun-style blackened seasoning
4 cloves garlic, chopped
1 large red onion, cut into wedges
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 teaspoon crushed red pepper flakes
1/4 teaspoon curry powder
salt and pepper to taste
2 (24 ounce) jars Classico� Tomato and Basil Sauce
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender but still firm, about 8 minutes. Drain.
Meanwhile, melt 1 tablespoon of butter in a wok or large skillet over medium-high heat. Add chicken pieces; cook and stir until browned. Season with blackened seasoning, and remove the chicken from the wok and set aside.
Melt the remaining butter in the wok over medium-high heat. Add the garlic and onion; cook and stir until fragrant and beginning to brown. Add the green, red and yellow pepper strips, and season with red pepper flakes, curry powder, salt and pepper. Cook and stir until the peppers are hot. Return the chicken to the wok and pour in the pasta sauce. Heat through and serve over pasta.
1 pound penne pasta
2 tablespoons butter, divided
4 boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/4-inch slices
2 tablespoons Cajun-style blackened seasoning
4 cloves garlic, chopped
1 large red onion, cut into wedges
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 teaspoon crushed red pepper flakes
1/4 teaspoon curry powder
salt and pepper to taste
2 (24 ounce) jars Classico� Tomato and Basil Sauce
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender but still firm, about 8 minutes. Drain.
Meanwhile, melt 1 tablespoon of butter in a wok or large skillet over medium-high heat. Add chicken pieces; cook and stir until browned. Season with blackened seasoning, and remove the chicken from the wok and set aside.
Melt the remaining butter in the wok over medium-high heat. Add the garlic and onion; cook and stir until fragrant and beginning to brown. Add the green, red and yellow pepper strips, and season with red pepper flakes, curry powder, salt and pepper. Cook and stir until the peppers are hot. Return the chicken to the wok and pour in the pasta sauce. Heat through and serve over pasta.
Apple Cabbage Slaw recipe.
Ingredients
6 cups shredded cabbage
3 medium red apples, chopped
1 (5 ounce) can evaporated milk
1/4 cup lemon juice
2 tablespoons sugar
2 teaspoons grated onion
1 teaspoon celery seed
1/2 teaspoon salt
Dash pepper
Directions
In a large bowl, toss the cabbage and apples. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Refrigerate until serving.
6 cups shredded cabbage
3 medium red apples, chopped
1 (5 ounce) can evaporated milk
1/4 cup lemon juice
2 tablespoons sugar
2 teaspoons grated onion
1 teaspoon celery seed
1/2 teaspoon salt
Dash pepper
Directions
In a large bowl, toss the cabbage and apples. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Refrigerate until serving.
Brown Sugar Banana Nut Bread II recipe.
Ingredients
1/2 cup milk
2 tablespoons butter, softened
1/4 cup white sugar
1/4 cup brown sugar
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 (.25 ounce) package active dry yeast
2 small ripe bananas, sliced
1/2 cup chopped walnuts
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the bananas and nuts at the signal, or about 5 minutes before the kneading cycle has finished.
1/2 cup milk
2 tablespoons butter, softened
1/4 cup white sugar
1/4 cup brown sugar
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 (.25 ounce) package active dry yeast
2 small ripe bananas, sliced
1/2 cup chopped walnuts
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the bananas and nuts at the signal, or about 5 minutes before the kneading cycle has finished.
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.
Beefy Upside Down Pizza Casserole recipe.
Ingredients
1 pound lean ground beef
1 onion, chopped
1 teaspoon minced garlic
16 ounces Classico� Tomato and Basil Sauce
1 cup shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 (8 ounce) can refrigerated crescent rolls
Directions
Preheat oven to 350 degrees F (175 degrees C).
Brown beef, onion and garlic in a large saucepan over medium high heat. Once browned, drain fat and stir in spaghetti sauce.
In a 9x13 inch baking dish, spread a layer of sauce. Top with 1/2 of the mozzarella and Parmesan cheeses, another layer of sauce and the rest of the cheese. Top with crescent rolls, pinching seams together.
Bake in the preheated oven for 20 to 30 minutes, or until rolls are golden brown.
1 pound lean ground beef
1 onion, chopped
1 teaspoon minced garlic
16 ounces Classico� Tomato and Basil Sauce
1 cup shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 (8 ounce) can refrigerated crescent rolls
Directions
Preheat oven to 350 degrees F (175 degrees C).
Brown beef, onion and garlic in a large saucepan over medium high heat. Once browned, drain fat and stir in spaghetti sauce.
In a 9x13 inch baking dish, spread a layer of sauce. Top with 1/2 of the mozzarella and Parmesan cheeses, another layer of sauce and the rest of the cheese. Top with crescent rolls, pinching seams together.
Bake in the preheated oven for 20 to 30 minutes, or until rolls are golden brown.
Baby Food Cake III recipe.
Ingredients
1 1/2 cups white sugar
3/4 cup vegetable oil
2 (4 ounce) jars plum baby food
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 cup chopped walnuts
1/4 cup applesauce
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, cinnamon, cloves and salt. Set aside.
In a large bowl, combine sugar, eggs, and oil. Beat until smooth. Mix in baby food and nuts. Beat in flour mixture alternately with applesauce. Pour batter into a 10 inch Bundt pan.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
1 1/2 cups white sugar
3/4 cup vegetable oil
2 (4 ounce) jars plum baby food
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 cup chopped walnuts
1/4 cup applesauce
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, cinnamon, cloves and salt. Set aside.
In a large bowl, combine sugar, eggs, and oil. Beat until smooth. Mix in baby food and nuts. Beat in flour mixture alternately with applesauce. Pour batter into a 10 inch Bundt pan.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Bacon Cheeseburger Rice recipe.
Ingredients
1 pound ground beef
1 3/4 cups water
2/3 cup barbecue sauce
1 tablespoon prepared mustard
2 teaspoons dried minced onion
1/2 teaspoon pepper
2 cups uncooked instant rice
1 cup shredded Cheddar cheese
1/3 cup chopped dill pickle
5 bacon strips, cooked and crumbled
Directions
In a large saucepan over medium heat, cook the beef until no longer pink; drain. Add water, barbecue sauce, mustard, onion and pepper. Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes. Sprinkle with pickles and bacon.
1 pound ground beef
1 3/4 cups water
2/3 cup barbecue sauce
1 tablespoon prepared mustard
2 teaspoons dried minced onion
1/2 teaspoon pepper
2 cups uncooked instant rice
1 cup shredded Cheddar cheese
1/3 cup chopped dill pickle
5 bacon strips, cooked and crumbled
Directions
In a large saucepan over medium heat, cook the beef until no longer pink; drain. Add water, barbecue sauce, mustard, onion and pepper. Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes. Sprinkle with pickles and bacon.
1-Dish Taco Bake recipe.
Ingredients
Taco Meat Filling:
1 pound ground beef
1 (1.25 ounce) package taco seasoning
Mazola Pure� Cooking Spray
3/4 cup all-purpose flour
1/2 cup masa corn flour OR corn meal
2 envelopes Fleischmann's� RapidRise Yeast
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup very warm milk (120 degrees F to 130 degrees F)
3 tablespoons Mazola� Corn Oil
1 cup chunky salsa
1 cup shredded Mexican-style cheese
1 cup corn chips, partially crushed
Directions
Brown ground beef and drain. Add taco seasoning and mix well.
Mix batter ingredients together in a pre-sprayed 9-1/2-inch deep dish pie plate.
Top batter with taco meat filling. Pour salsa evenly over meat; sprinkle with shredded cheese and corn chips.
Bake by placing in a COLD oven; set temperature to 350 degrees F. Bake for 30 minutes or until done.
Taco Meat Filling:
1 pound ground beef
1 (1.25 ounce) package taco seasoning
Mazola Pure� Cooking Spray
3/4 cup all-purpose flour
1/2 cup masa corn flour OR corn meal
2 envelopes Fleischmann's� RapidRise Yeast
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup very warm milk (120 degrees F to 130 degrees F)
3 tablespoons Mazola� Corn Oil
1 cup chunky salsa
1 cup shredded Mexican-style cheese
1 cup corn chips, partially crushed
Directions
Brown ground beef and drain. Add taco seasoning and mix well.
Mix batter ingredients together in a pre-sprayed 9-1/2-inch deep dish pie plate.
Top batter with taco meat filling. Pour salsa evenly over meat; sprinkle with shredded cheese and corn chips.
Bake by placing in a COLD oven; set temperature to 350 degrees F. Bake for 30 minutes or until done.
Banana Bread I recipe.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
2 eggs, beaten
1/4 cup butter, melted
3 bananas, mashed
Directions
Grease and flour two 7x3 inch loaf pans. Preheat oven to 350 degrees F (175 degrees C).
In one bowl, whisk together flour, soda, salt, and sugar. Mix in slightly beaten eggs, melted butter, and mashed bananas. Stir in nuts if desired. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a wooden toothpick inserted in the center comes out clean.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
2 eggs, beaten
1/4 cup butter, melted
3 bananas, mashed
Directions
Grease and flour two 7x3 inch loaf pans. Preheat oven to 350 degrees F (175 degrees C).
In one bowl, whisk together flour, soda, salt, and sugar. Mix in slightly beaten eggs, melted butter, and mashed bananas. Stir in nuts if desired. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a wooden toothpick inserted in the center comes out clean.
Apple Stuffed Chicken Breast recipe.
Ingredients
2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter
1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish
Directions
Combine apple, cheese, and bread crumbs. Set aside.
Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.
2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter
1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish
Directions
Combine apple, cheese, and bread crumbs. Set aside.
Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.
Beanie Wienies recipe.
Ingredients
2 (15 ounce) cans pork and beans
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
1/2 teaspoon onion powder
1 (16 ounce) package hot dogs , halved lengthwise and cut into thirds
Directions
In a saucepan, combine the first five ingredients; mix well. Add hot dogs; bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until heated through.
2 (15 ounce) cans pork and beans
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
1/2 teaspoon onion powder
1 (16 ounce) package hot dogs , halved lengthwise and cut into thirds
Directions
In a saucepan, combine the first five ingredients; mix well. Add hot dogs; bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until heated through.
Asparagus and Crab Salad recipe.
Ingredients
2 pounds fresh asparagus spears, trimmed
1 pint grape tomatoes
2 tablespoons olive oil
salt and pepper to taste
1 clove garlic, minced
1/2 pound bacon strips, diced
1 pound imitation crabmeat, flaked
4 hearts of palm, drained and sliced
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Directions
Preheat an oven to 430 degrees F (225 degrees C).
Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.
2 pounds fresh asparagus spears, trimmed
1 pint grape tomatoes
2 tablespoons olive oil
salt and pepper to taste
1 clove garlic, minced
1/2 pound bacon strips, diced
1 pound imitation crabmeat, flaked
4 hearts of palm, drained and sliced
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Directions
Preheat an oven to 430 degrees F (225 degrees C).
Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.
Baked Coconut Shrimp recipe.
Ingredients
1 pound large shrimp, peeled and deveined
1/3 cup cornstarch
1 teaspoon salt
3/4 teaspoon cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy
Directions
Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.
1 pound large shrimp, peeled and deveined
1/3 cup cornstarch
1 teaspoon salt
3/4 teaspoon cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy
Directions
Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.
Adobo Chicken with Ginger recipe.
Ingredients
1 (3 pound) whole chicken, cut into 8 pieces
1/2 cup soy sauce
3/4 cup distilled white vinegar
1 bulb garlic, peeled and crushed
2 tablespoons thinly sliced fresh ginger root
2 bay leaves
1/2 tablespoon black peppercorns
Directions
Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.
1 (3 pound) whole chicken, cut into 8 pieces
1/2 cup soy sauce
3/4 cup distilled white vinegar
1 bulb garlic, peeled and crushed
2 tablespoons thinly sliced fresh ginger root
2 bay leaves
1/2 tablespoon black peppercorns
Directions
Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.
Amber's Devils on Horseback recipe.
Ingredients
1 pound bay or sea scallops, rinsed and drained
1/4 cup lemon juice
2 cloves garlic, minced
lemon pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Pat scallops dry with paper towels and place in a lightly greased 1 quart casserole dish.
Bake scallops in preheated oven for 5 minutes.
In a small bowl, combine lemon juice and garlic. Remove scallops from oven. Spoon lemon/garlic mixture over scallops and sprinkle generously with lemon pepper.
Return scallops to oven and bake until firm, about 10 minutes. Serve warm.
1 pound bay or sea scallops, rinsed and drained
1/4 cup lemon juice
2 cloves garlic, minced
lemon pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Pat scallops dry with paper towels and place in a lightly greased 1 quart casserole dish.
Bake scallops in preheated oven for 5 minutes.
In a small bowl, combine lemon juice and garlic. Remove scallops from oven. Spoon lemon/garlic mixture over scallops and sprinkle generously with lemon pepper.
Return scallops to oven and bake until firm, about 10 minutes. Serve warm.
Apple Sausage Ring recipe.
Ingredients
3/4 cup milk
2 cups crushed butter-flavored crackers
1 1/2 cups chopped, peeled tart apples
1/3 cup finely chopped onion
2 pounds bulk pork sausage
Directions
In a large bowl, beat eggs and milk. Stir in the cracker crumbs, apples and onion. Crumble sausage over mixture and mix well. On a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray, shape pork mixture into a 9-in. ring. Bake, uncovered, at 350 degrees F for 1 hour or until a meat thermometer reads 160 degrees F; drain.
3/4 cup milk
2 cups crushed butter-flavored crackers
1 1/2 cups chopped, peeled tart apples
1/3 cup finely chopped onion
2 pounds bulk pork sausage
Directions
In a large bowl, beat eggs and milk. Stir in the cracker crumbs, apples and onion. Crumble sausage over mixture and mix well. On a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray, shape pork mixture into a 9-in. ring. Bake, uncovered, at 350 degrees F for 1 hour or until a meat thermometer reads 160 degrees F; drain.
Bubba's Best BBQ Sauce recipe.
Ingredients
1 cup cola-flavored carbonated beverage
1 cup canned tomato sauce
1 (6 ounce) can tomato paste
1/4 cup butter
1/2 cup Worcestershire sauce
1/2 cup packed brown sugar
1/2 cup molasses
1/2 cup cider vinegar
2 1/2 teaspoons balsamic vinegar
1 1/2 tablespoons steak sauce
1 tablespoon yellow mustard
1 tablespoon chili powder
1 teaspoon dried savory
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon hot pepper sauce
Directions
In a large saucepan, mix together the cola, tomato sauce, tomato paste, butter, Worcestershire sauce, brown sugar, molasses, cider and balsamic vinegars, steak sauce, and mustard. Season with chili powder, savory, onion powder, garlic salt, and hot pepper sauce, and stir to blend. Cook over low heat, stirring occasionally, until the mixture is thick enough to coat the back of a metal spoon.
1 cup cola-flavored carbonated beverage
1 cup canned tomato sauce
1 (6 ounce) can tomato paste
1/4 cup butter
1/2 cup Worcestershire sauce
1/2 cup packed brown sugar
1/2 cup molasses
1/2 cup cider vinegar
2 1/2 teaspoons balsamic vinegar
1 1/2 tablespoons steak sauce
1 tablespoon yellow mustard
1 tablespoon chili powder
1 teaspoon dried savory
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon hot pepper sauce
Directions
In a large saucepan, mix together the cola, tomato sauce, tomato paste, butter, Worcestershire sauce, brown sugar, molasses, cider and balsamic vinegars, steak sauce, and mustard. Season with chili powder, savory, onion powder, garlic salt, and hot pepper sauce, and stir to blend. Cook over low heat, stirring occasionally, until the mixture is thick enough to coat the back of a metal spoon.
Bread and Butter Pickles II recipe.
Ingredients
25 cucumbers, thinly sliced
6 onions, thinly sliced
2 green bell peppers, diced
3 cloves garlic, chopped
1/2 cup salt
3 cups cider vinegar
5 cups white sugar
2 tablespoons mustard seed
1 1/2 teaspoons celery seed
1/2 teaspoon whole cloves
1 tablespoon ground turmeric
Directions
In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
Transfer to sterile containers. Seal and chill in the refrigerator until serving.
25 cucumbers, thinly sliced
6 onions, thinly sliced
2 green bell peppers, diced
3 cloves garlic, chopped
1/2 cup salt
3 cups cider vinegar
5 cups white sugar
2 tablespoons mustard seed
1 1/2 teaspoons celery seed
1/2 teaspoon whole cloves
1 tablespoon ground turmeric
Directions
In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
Transfer to sterile containers. Seal and chill in the refrigerator until serving.
Barbeque Bratwursts recipe.
Ingredients
4 fresh bratwurst sausages
1/2 cup barbeque sauce
Directions
Preheat grill for high heat.
Fill a marinade injector with barbeque sauce. Inject sauce into each bratwurst until the skin is tight.
Place bratwurst on the grill, and cook for 10 minutes, turning once. Serve on buns.
4 fresh bratwurst sausages
1/2 cup barbeque sauce
Directions
Preheat grill for high heat.
Fill a marinade injector with barbeque sauce. Inject sauce into each bratwurst until the skin is tight.
Place bratwurst on the grill, and cook for 10 minutes, turning once. Serve on buns.
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