Ingredients
2 skinless, boneless chicken breast halves
1/4 cup mayonnaise
1/4 cup apricot preserves
2 tablespoons dried minced onion
Directions
Place chicken in a greased 9-in. square baking dish. Combine the mayonnaise, preserves and onion; spoon over chicken.
Bake, uncovered, at 350 degrees F for 25-minutes or until chicken juices run clear.
5.06.2011
Brown Rice Roll-Ups with Vegetables recipe.
Ingredients
1/3 cup UNCLE BEN'S� Natural Whole Grain Brown Rice
1/8 cup red bell pepper, diced
1/8 cup green bell pepper, diced
3 plum tomatoes, diced
2 tablespoons green onions, diced
1/2 cup shredded Monterey Jack cheese
2 teaspoons olive oil
2 tablespoons lime juice
1/4 cup poblano peppers, diced
6 (8 inch) flour tortillas
2 tablespoons sour cream (low fat)
Directions
Cook rice according to package directions.
Combine red and green peppers, tomato, green onions, poblano peppers, olive oil, lime juice and sour cream. Mix well. Add cooked rice and stir in.
To prepare roll-ups, sprinkle 1 tablespoon of cheese and 3 tablespoons of vegetable rice mixture inside flour tortilla and roll firmly.
1/3 cup UNCLE BEN'S� Natural Whole Grain Brown Rice
1/8 cup red bell pepper, diced
1/8 cup green bell pepper, diced
3 plum tomatoes, diced
2 tablespoons green onions, diced
1/2 cup shredded Monterey Jack cheese
2 teaspoons olive oil
2 tablespoons lime juice
1/4 cup poblano peppers, diced
6 (8 inch) flour tortillas
2 tablespoons sour cream (low fat)
Directions
Cook rice according to package directions.
Combine red and green peppers, tomato, green onions, poblano peppers, olive oil, lime juice and sour cream. Mix well. Add cooked rice and stir in.
To prepare roll-ups, sprinkle 1 tablespoon of cheese and 3 tablespoons of vegetable rice mixture inside flour tortilla and roll firmly.
BBQ Quesadilla recipe.
Ingredients
1 (1 pound) package Bob Evans� Zesty Hot Sausage
1/2 cup thinly sliced red onion
1/2 cup Bob Evans� Wildfire BBQ Sauce
4 (10 inch) flour tortillas
1 cup shredded Monterey Jack cheese
Salsa
Directions
In skillet over medium heat crumble and cook sausage and onions until brown. Stir in BBQ sauce. Lay 2 of the tortillas on a flat surface. Top each with 1/4 cup cheese. Divide sausage mixture between the two. Sprinkle each with 1/4 cup cheese. Top with remaining tortillas. Heat large skillet over medium heat. Add a small amount of oil to coat bottom of skillet. Cook one quesadilla at a time until golden brown on each side, about 2 to 3 minutes per side. Cut into wedges and serve with sour cream and salsa.
1 (1 pound) package Bob Evans� Zesty Hot Sausage
1/2 cup thinly sliced red onion
1/2 cup Bob Evans� Wildfire BBQ Sauce
4 (10 inch) flour tortillas
1 cup shredded Monterey Jack cheese
Salsa
Directions
In skillet over medium heat crumble and cook sausage and onions until brown. Stir in BBQ sauce. Lay 2 of the tortillas on a flat surface. Top each with 1/4 cup cheese. Divide sausage mixture between the two. Sprinkle each with 1/4 cup cheese. Top with remaining tortillas. Heat large skillet over medium heat. Add a small amount of oil to coat bottom of skillet. Cook one quesadilla at a time until golden brown on each side, about 2 to 3 minutes per side. Cut into wedges and serve with sour cream and salsa.
Broiled Ginger Chicken recipe.
Ingredients
4 pounds skinless, boneless chicken breast halves
1/2 cup mayonnaise
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
Directions
Flatten the chicken to 1/4-in. thickness. Place on a broiler pan rack. Broil for 3 minutes on each side. Combine mayonnaise, soy sauce, ginger and cayenne; brush over chicken. Broil 2-3 minutes longer on each side or until juices run clear.
4 pounds skinless, boneless chicken breast halves
1/2 cup mayonnaise
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
Directions
Flatten the chicken to 1/4-in. thickness. Place on a broiler pan rack. Broil for 3 minutes on each side. Combine mayonnaise, soy sauce, ginger and cayenne; brush over chicken. Broil 2-3 minutes longer on each side or until juices run clear.
Brown Rice Bread recipe.
Ingredients
1/3 cup brown rice
2/3 cup water
1 1/2 tablespoons olive oil
3 cups bread flour
2 tablespoons white sugar
1 teaspoon salt
1 1/2 teaspoons active dry yeast
Directions
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes.
Place 1/2 cup of cooked rice in a two cup measuring cup. Add oil and enough warm water to equal 1 1/2 cups. Add this mixture to pan of bread machine. Add flour, sugar, salt and yeast. Select cycle; press Start.
1/3 cup brown rice
2/3 cup water
1 1/2 tablespoons olive oil
3 cups bread flour
2 tablespoons white sugar
1 teaspoon salt
1 1/2 teaspoons active dry yeast
Directions
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes.
Place 1/2 cup of cooked rice in a two cup measuring cup. Add oil and enough warm water to equal 1 1/2 cups. Add this mixture to pan of bread machine. Add flour, sugar, salt and yeast. Select cycle; press Start.
Boiling Water Pie Crust recipe.
Ingredients
1/4 cup boiling water
1/2 cup shortening
1 1/2 cups bread flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Directions
Put shortening in a mixing bowl, pour boiling water over, and stir until smooth.
Measure flour, sift with salt and baking powder. Add to the shortening and water mixture, mixing only until blended. Chill before using.
1/4 cup boiling water
1/2 cup shortening
1 1/2 cups bread flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Directions
Put shortening in a mixing bowl, pour boiling water over, and stir until smooth.
Measure flour, sift with salt and baking powder. Add to the shortening and water mixture, mixing only until blended. Chill before using.
Autumn Apple-Squash Crisp recipe.
Ingredients
4 1/2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks
2/3 cup packed brown sugar
1/2 cup all-purpose flour
2 teaspoons milk
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon ground cloves
4 large Granny Smith apple - peeled, cored and chopped
2 large carrots, peeled and shredded
1 cup raisins
2 cups rolled oats
1 cup wheat bran
1 cup packed brown sugar
1/2 cup whole wheat flour
1 tablespoon ground cinnamon
1/2 cup melted butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Pour about 1 inch of water into the bottom of a pan. Place the squash into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
Place the squash, 2/3 cup brown sugar, 1/2 cup all-purpose flour, eggs, milk, vanilla, 2 teaspoons cinnamon, nutmeg, and cloves in the bowl of a food processor. Pulse until the mixture is smooth. Pour into a large mixing bowl. Stir in the apples, carrots, and raisins until evenly blended. Spread the mixture over the bottom of the prepared baking dish.
Mix together the rolled oats, wheat bran, 1 cup brown sugar, 1/2 cup whole wheat flour, and 1 tablespoon cinnamon with the melted butter in a bowl until crumbly. Spoon the topping over the apple-squash mixture.
Bake in preheated oven until top is golden brown and the apples are tender, 30 to 45 minutes.
4 1/2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks
2/3 cup packed brown sugar
1/2 cup all-purpose flour
2 teaspoons milk
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon ground cloves
4 large Granny Smith apple - peeled, cored and chopped
2 large carrots, peeled and shredded
1 cup raisins
2 cups rolled oats
1 cup wheat bran
1 cup packed brown sugar
1/2 cup whole wheat flour
1 tablespoon ground cinnamon
1/2 cup melted butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Pour about 1 inch of water into the bottom of a pan. Place the squash into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
Place the squash, 2/3 cup brown sugar, 1/2 cup all-purpose flour, eggs, milk, vanilla, 2 teaspoons cinnamon, nutmeg, and cloves in the bowl of a food processor. Pulse until the mixture is smooth. Pour into a large mixing bowl. Stir in the apples, carrots, and raisins until evenly blended. Spread the mixture over the bottom of the prepared baking dish.
Mix together the rolled oats, wheat bran, 1 cup brown sugar, 1/2 cup whole wheat flour, and 1 tablespoon cinnamon with the melted butter in a bowl until crumbly. Spoon the topping over the apple-squash mixture.
Bake in preheated oven until top is golden brown and the apples are tender, 30 to 45 minutes.
Baked Round Steak in Barbeque Sauce recipe.
Ingredients
5 pounds round steak - cut into 1 inch strips
2 tablespoons vegetable oil
1 clove garlic, minced
3/4 cup distilled white vinegar
1 tablespoon white sugar
1/2 cup ketchup
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon salt
1/8 teaspoon black pepper
Directions
Preheat oven to 325 degrees F (165 degrees C).
Heat oil in a large skillet over medium heat. Brown steak strips on all sides. With a slotted spoon, transfer steak strips to a baking dish. Stir garlic into skillet; cook 5 minutes. Add vinegar, sugar, and ketchup. Then stir in mustard, paprika, salt, and pepper; and simmer 3 minutes. Pour sauce over steak strips.
Cover baking dish, and bake in a preheated oven for 1 hour. Uncover, and bake for 30 minutes more.
5 pounds round steak - cut into 1 inch strips
2 tablespoons vegetable oil
1 clove garlic, minced
3/4 cup distilled white vinegar
1 tablespoon white sugar
1/2 cup ketchup
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon salt
1/8 teaspoon black pepper
Directions
Preheat oven to 325 degrees F (165 degrees C).
Heat oil in a large skillet over medium heat. Brown steak strips on all sides. With a slotted spoon, transfer steak strips to a baking dish. Stir garlic into skillet; cook 5 minutes. Add vinegar, sugar, and ketchup. Then stir in mustard, paprika, salt, and pepper; and simmer 3 minutes. Pour sauce over steak strips.
Cover baking dish, and bake in a preheated oven for 1 hour. Uncover, and bake for 30 minutes more.
BBQ Potatoes with Green Onions recipe.
Ingredients
6 large potatoes, peeled
4 green onions, finely chopped
2 tablespoons butter
salt and ground black pepper to taste
Directions
Preheat an outdoor grill for high heat.
Microwave potatoes on High 5 to 8 minutes, until tender but still firm. Cool slightly, and cube.
Place cubed potatoes on a large piece of foil. Top with green onions. Dot with butter, and season with salt and pepper. Tightly seal foil around the potatoes.
Cook on the prepared grill 20 to 30 minutes, until tender.
6 large potatoes, peeled
4 green onions, finely chopped
2 tablespoons butter
salt and ground black pepper to taste
Directions
Preheat an outdoor grill for high heat.
Microwave potatoes on High 5 to 8 minutes, until tender but still firm. Cool slightly, and cube.
Place cubed potatoes on a large piece of foil. Top with green onions. Dot with butter, and season with salt and pepper. Tightly seal foil around the potatoes.
Cook on the prepared grill 20 to 30 minutes, until tender.
Beef with Sweet Peppers recipe.
Ingredients
1 (2 pound) boneless beef chuck roast, cut into 1/4 inch strips
2 tablespoons olive or vegetable oil
1 large onion, cut into wedges
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
3 garlic cloves, minced
2 tablespoons butter or margarine
1 (14.5 ounce) can stewed tomatoes
1 tablespoon dried basil
1 teaspoon sugar
1/2 teaspoon garlic salt
1/4 teaspoon pepper
Hot cooked rice
Directions
In a large skillet, cook beef in oil until browned, about 4 minutes; drain. Remove and set aside. In the same skillet, saute onion, peppers and garlic in butter until crisp-tender. Add tomatoes and seasonings; mix well. Return meat to pan; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until meat is tender. Serve over rice.
1 (2 pound) boneless beef chuck roast, cut into 1/4 inch strips
2 tablespoons olive or vegetable oil
1 large onion, cut into wedges
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
3 garlic cloves, minced
2 tablespoons butter or margarine
1 (14.5 ounce) can stewed tomatoes
1 tablespoon dried basil
1 teaspoon sugar
1/2 teaspoon garlic salt
1/4 teaspoon pepper
Hot cooked rice
Directions
In a large skillet, cook beef in oil until browned, about 4 minutes; drain. Remove and set aside. In the same skillet, saute onion, peppers and garlic in butter until crisp-tender. Add tomatoes and seasonings; mix well. Return meat to pan; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until meat is tender. Serve over rice.
Adrienne's Tom Ka Gai recipe.
Ingredients
2 teaspoons peanut oil
2 cloves garlic, thinly sliced
2 tablespoons grated fresh ginger root
1/4 cup chopped lemon grass
2 teaspoons crushed red pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 skinless, boneless chicken breast halves - cut into thin strips
1 onion, thinly sliced
2 cups bok choy, shredded
4 cups water
1 (10 ounce) can coconut milk
1/4 cup fish sauce
1/4 cup chopped fresh cilantro
Directions
In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.
2 teaspoons peanut oil
2 cloves garlic, thinly sliced
2 tablespoons grated fresh ginger root
1/4 cup chopped lemon grass
2 teaspoons crushed red pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 skinless, boneless chicken breast halves - cut into thin strips
1 onion, thinly sliced
2 cups bok choy, shredded
4 cups water
1 (10 ounce) can coconut milk
1/4 cup fish sauce
1/4 cup chopped fresh cilantro
Directions
In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.
Blue Sky Martini recipe.
Ingredients
1 fluid ounce vodka
1/4 fluid ounce sweet vermouth
1/4 fluid ounce Blue Curacao
3 stuffed green olives
Directions
Fill a mixing glass with ice. Pour in vodka and sweet vermouth. Stir (or shake) and strain into a martini glass. Splash with blue curacao. Garnish with 3 green olives.
1 fluid ounce vodka
1/4 fluid ounce sweet vermouth
1/4 fluid ounce Blue Curacao
3 stuffed green olives
Directions
Fill a mixing glass with ice. Pour in vodka and sweet vermouth. Stir (or shake) and strain into a martini glass. Splash with blue curacao. Garnish with 3 green olives.
Balsamic Dijon Dipping Sauce recipe.
Ingredients
1/4 cup balsamic vinegar
1 teaspoon white sugar
1 teaspoon water
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste
Directions
In a small mixing bowl, combine balsamic vinegar, sugar, water, mustard, and salt and pepper to taste. Mix well. If the consistency is too watery, add more mustard until the desired consistency is reached. Cover, and chill before serving.
1/4 cup balsamic vinegar
1 teaspoon white sugar
1 teaspoon water
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste
Directions
In a small mixing bowl, combine balsamic vinegar, sugar, water, mustard, and salt and pepper to taste. Mix well. If the consistency is too watery, add more mustard until the desired consistency is reached. Cover, and chill before serving.
Artichoke, Cheese and Olive Antipasto recipe.
Ingredients
3 (6.5 ounce) jars marinated artichoke hearts, undrained
1 (12 ounce) jar roasted red bell peppers, drained and sliced
1 (15 ounce) can black olives, drained
1 pound smoked provolone cheese, diced
1/3 cup olive oil
1/2 cup balsamic vinegar
1/2 teaspoon dried oregano
1 clove garlic, finely chopped
1 pinch salt and pepper to taste
8 fresh basil leaves, cut into thin strips
Directions
Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.
In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.
To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.
3 (6.5 ounce) jars marinated artichoke hearts, undrained
1 (12 ounce) jar roasted red bell peppers, drained and sliced
1 (15 ounce) can black olives, drained
1 pound smoked provolone cheese, diced
1/3 cup olive oil
1/2 cup balsamic vinegar
1/2 teaspoon dried oregano
1 clove garlic, finely chopped
1 pinch salt and pepper to taste
8 fresh basil leaves, cut into thin strips
Directions
Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.
In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.
To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.
Butt Stompin' Barbeque Sauce recipe.
Ingredients
2 tablespoons butter
1 small onion, minced
1 clove garlic, minced
3 tablespoons red wine vinegar
1 cup chili sauce
1 cup pineapple juice
1/2 cup crushed pineapple
1/4 cup brown sugar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 pinch pepper
2 tablespoons hot pepper sauce
1 habanero pepper, seeded and chopped
1/2 cup bourbon whiskey
Directions
Melt butter in a large saucepan over medium heat. Add onions, and saute until they are transparent. Stir in the garlic, wine vinegar, chili sauce, pineapple juice, pineapple, brown sugar, and lemon juice. Season with Worcestershire sauce, dry mustard, pepper, hot pepper sauce, and habanero pepper. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Stir in the bourbon, and simmer for an additional 10 minutes. Store in the refrigerator.
2 tablespoons butter
1 small onion, minced
1 clove garlic, minced
3 tablespoons red wine vinegar
1 cup chili sauce
1 cup pineapple juice
1/2 cup crushed pineapple
1/4 cup brown sugar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 pinch pepper
2 tablespoons hot pepper sauce
1 habanero pepper, seeded and chopped
1/2 cup bourbon whiskey
Directions
Melt butter in a large saucepan over medium heat. Add onions, and saute until they are transparent. Stir in the garlic, wine vinegar, chili sauce, pineapple juice, pineapple, brown sugar, and lemon juice. Season with Worcestershire sauce, dry mustard, pepper, hot pepper sauce, and habanero pepper. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Stir in the bourbon, and simmer for an additional 10 minutes. Store in the refrigerator.
Bologna Salad Sandwich Spread I recipe.
Ingredients
1 (16 ounce) package bologna
1 (16 ounce) jar creamy salad dressing
1 cup sweet pickle relish
Directions
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Grind the bologna and eggs in a meat grinder with a medium blade.
In a large bowl, mix the bologna mixture with desired amount of creamy salad dressing and desired amount of sweet pickle relish. Refrigerate 2 to 3 hours, or until chilled.
1 (16 ounce) package bologna
1 (16 ounce) jar creamy salad dressing
1 cup sweet pickle relish
Directions
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Grind the bologna and eggs in a meat grinder with a medium blade.
In a large bowl, mix the bologna mixture with desired amount of creamy salad dressing and desired amount of sweet pickle relish. Refrigerate 2 to 3 hours, or until chilled.
Almond Kisses recipe.
Ingredients
2 cups almonds
2 egg whites
1 cup packed brown sugar
2 tablespoons sifted all-purpose flour
Directions
Preheat oven to 300 degrees F. Grease cookie sheets.
Chop almonds into 5 or 6 pieces each and set aside.
Separate eggs and whip egg whites until stiff. Fold in brown sugar, flour and almonds. Stir lightly.
Drop by teaspoonfuls onto cookie sheets and bake about 30 minutes.
2 cups almonds
2 egg whites
1 cup packed brown sugar
2 tablespoons sifted all-purpose flour
Directions
Preheat oven to 300 degrees F. Grease cookie sheets.
Chop almonds into 5 or 6 pieces each and set aside.
Separate eggs and whip egg whites until stiff. Fold in brown sugar, flour and almonds. Stir lightly.
Drop by teaspoonfuls onto cookie sheets and bake about 30 minutes.
Blueberry Chill recipe.
Ingredients
24 vanilla wafers, crushed
1 (8 ounce) package cream cheese, softened
1 cup heavy cream
1/2 cup confectioners' sugar
1 (21 ounce) can blueberry pie filling
Directions
Spread the crushed vanilla wafers evenly into the bottom of a square baking dish. Beat the cream cheese, heavy cream, and confectioners' sugar in a bowl until smooth; spread in a layer over the vanilla wafers. Spread the blueberry pie filling over the cream cheese layer. Freeze at least 2 hours before serving.
24 vanilla wafers, crushed
1 (8 ounce) package cream cheese, softened
1 cup heavy cream
1/2 cup confectioners' sugar
1 (21 ounce) can blueberry pie filling
Directions
Spread the crushed vanilla wafers evenly into the bottom of a square baking dish. Beat the cream cheese, heavy cream, and confectioners' sugar in a bowl until smooth; spread in a layer over the vanilla wafers. Spread the blueberry pie filling over the cream cheese layer. Freeze at least 2 hours before serving.
Alabama Mud Cake recipe.
Ingredients
1 (20 ounce) can crushed pineapple, with juice
1 (21 ounce) can cherry pie filling
1 (18.25 ounce) package devil's food cake mix
1 cup chopped pecans
1/2 cup mint chocolate chips
1/2 cup butter, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Pour pineapple with juice into prepared pan, spreading evenly to make the first layer. Spread cherry pie filling over the pineapple layer, then spread the cake mix over the cherry pie filling. Sprinkle the cake mix layer with pecans and mint chocolate chips, then distribute the sliced butter evenly over the top.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1 (20 ounce) can crushed pineapple, with juice
1 (21 ounce) can cherry pie filling
1 (18.25 ounce) package devil's food cake mix
1 cup chopped pecans
1/2 cup mint chocolate chips
1/2 cup butter, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Pour pineapple with juice into prepared pan, spreading evenly to make the first layer. Spread cherry pie filling over the pineapple layer, then spread the cake mix over the cherry pie filling. Sprinkle the cake mix layer with pecans and mint chocolate chips, then distribute the sliced butter evenly over the top.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Antipasto Salad recipe.
Ingredients
6 cups torn lettuce leaves
8 ounces hard salami, julienned
6 ounces provolone cheese, julienned
1 cup shredded mozzarella cheese
2 medium tomatoes, chopped
1 (6 ounce) can pitted ripe olives , drained, halved
1 tablespoon minced chives
1 (8 ounce) can tomato sauce
1/2 cup vegetable oil
1/4 cup red wine vinegar or cider vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Directions
Place the lettuce on a large serving platter. Arrange the salami, cheeses, tomatoes and olives over top. Sprinkle with chives. In a blender, combine the remaining ingredients; cover and process until smooth. Drizzle over salad.
6 cups torn lettuce leaves
8 ounces hard salami, julienned
6 ounces provolone cheese, julienned
1 cup shredded mozzarella cheese
2 medium tomatoes, chopped
1 (6 ounce) can pitted ripe olives , drained, halved
1 tablespoon minced chives
1 (8 ounce) can tomato sauce
1/2 cup vegetable oil
1/4 cup red wine vinegar or cider vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Directions
Place the lettuce on a large serving platter. Arrange the salami, cheeses, tomatoes and olives over top. Sprinkle with chives. In a blender, combine the remaining ingredients; cover and process until smooth. Drizzle over salad.
Broccoli Ham Bake recipe.
Ingredients
1 (10 ounce) package frozen chopped broccoli
1/4 cup chopped onion
4 tablespoons butter, divided
2 tablespoons all-purpose flour
2 1/4 cups milk
1/2 cup shredded Cheddar cheese
2 cups cubed fully cooked ham
1 1/2 cups seasoned stuffing cubes, divided
Directions
Cook broccoli according to package directions. Meanwhile, in a large saucepan, saute onion in 3 tablespoons butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted.
Drain the broccoli. Add broccoli, ham and 1 cup stuffing mix to cheese sauce. Transfer to a greased 2-qt. baking dish. Melt remaining butter; toss with remaining stuffing mix. Sprinkle around edge of casserole. Bake, uncovered, at 350 degrees F for 25-30 minutes or until golden brown.
1 (10 ounce) package frozen chopped broccoli
1/4 cup chopped onion
4 tablespoons butter, divided
2 tablespoons all-purpose flour
2 1/4 cups milk
1/2 cup shredded Cheddar cheese
2 cups cubed fully cooked ham
1 1/2 cups seasoned stuffing cubes, divided
Directions
Cook broccoli according to package directions. Meanwhile, in a large saucepan, saute onion in 3 tablespoons butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted.
Drain the broccoli. Add broccoli, ham and 1 cup stuffing mix to cheese sauce. Transfer to a greased 2-qt. baking dish. Melt remaining butter; toss with remaining stuffing mix. Sprinkle around edge of casserole. Bake, uncovered, at 350 degrees F for 25-30 minutes or until golden brown.
Blender Salad Dressing recipe.
Ingredients
1 cup vegetable oil
3/4 cup cider vinegar
1 medium onion, cut into wedges
1/2 cup ketchup
1/4 cup sugar
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Directions
In a blender, combine all ingredients; cover and process until smooth. Store in the refrigerator.
1 cup vegetable oil
3/4 cup cider vinegar
1 medium onion, cut into wedges
1/2 cup ketchup
1/4 cup sugar
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Directions
In a blender, combine all ingredients; cover and process until smooth. Store in the refrigerator.
All-Bran Shepherd's Pie recipe.
Ingredients
4 medium potatoes, peeled
2 teaspoons margarine or butter
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound lean ground beef
1 onion, chopped
1 clove garlic, minced
1/2 cup Kellogg's* All-Bran* Original cereal
1/2 cup beef broth or tomato juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground thyme
1/4 teaspoon pepper
1 (12 ounce) can whole kernel corn, drained
1/2 teaspoon paprika
2 small tomatoes, sliced
1 tablespoon finely chopped parsley
Directions
Cut potatoes in half and cook in boiling water until tender; drain. Mash with margarine and milk; season to taste with salt and pepper.
In a skillet over medium heat, cook beef, onion and garlic until meat is browned; drain. Add cereal, broth, Worcestershire and seasonings. Spoon into 2 L (8 cup) baking dish. Top with corn. Spread mashed potatoes evenly on top. Sprinkle with paprika.
Bake at 190 degrees C ( 375 degrees F ) until heated though, about 30 minutes.
Arrange half slices if tomato around edges; sprinkle with parsley and serve hot.
4 medium potatoes, peeled
2 teaspoons margarine or butter
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound lean ground beef
1 onion, chopped
1 clove garlic, minced
1/2 cup Kellogg's* All-Bran* Original cereal
1/2 cup beef broth or tomato juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground thyme
1/4 teaspoon pepper
1 (12 ounce) can whole kernel corn, drained
1/2 teaspoon paprika
2 small tomatoes, sliced
1 tablespoon finely chopped parsley
Directions
Cut potatoes in half and cook in boiling water until tender; drain. Mash with margarine and milk; season to taste with salt and pepper.
In a skillet over medium heat, cook beef, onion and garlic until meat is browned; drain. Add cereal, broth, Worcestershire and seasonings. Spoon into 2 L (8 cup) baking dish. Top with corn. Spread mashed potatoes evenly on top. Sprinkle with paprika.
Bake at 190 degrees C ( 375 degrees F ) until heated though, about 30 minutes.
Arrange half slices if tomato around edges; sprinkle with parsley and serve hot.
Bolognese on a Budget recipe.
Ingredients
1 cup red lentils
1 3/4 cups water
2 (14.4 ounce) cans chopped canned tomatoes
2 onions, chopped
1 cube vegetable bouillon
salt and ground black pepper to taste
Directions
Rinse lentils under cold running water and drain. Place the water and lentils in a saucepan over medium heat and bring to a boil. Cover, reduce heat to medium-low, and simmer until lentils just begin to soften, about 20 minutes. Stir the tomatoes and onions into the lentils; bring to a gentle simmer. Crumble the bouillon cube into the lentil mixture and stir until it's dissolved. Simmer for about 5 minutes more, stirring frequently. Season with salt and pepper to taste.
1 cup red lentils
1 3/4 cups water
2 (14.4 ounce) cans chopped canned tomatoes
2 onions, chopped
1 cube vegetable bouillon
salt and ground black pepper to taste
Directions
Rinse lentils under cold running water and drain. Place the water and lentils in a saucepan over medium heat and bring to a boil. Cover, reduce heat to medium-low, and simmer until lentils just begin to soften, about 20 minutes. Stir the tomatoes and onions into the lentils; bring to a gentle simmer. Crumble the bouillon cube into the lentil mixture and stir until it's dissolved. Simmer for about 5 minutes more, stirring frequently. Season with salt and pepper to taste.
Blend of the Bayou recipe.
Ingredients
1 (8 ounce) package cream cheese, cubed
4 tablespoons butter or margarine, divided
1 large onion, chopped
2 celery ribs, chopped
1 large green pepper, chopped
1 pound cooked medium shrimp, peeled and deveined
2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (4.5 ounce) jar sliced mushrooms, drained
1 teaspoon garlic salt
3/4 teaspoon hot pepper sauce
1/2 teaspoon cayenne pepper
3/4 cup cooked rice
3/4 cup shredded Cheddar cheese
1/2 cup crushed butter-flavored crackers
Directions
In a small saucepan, cook and stir the cream cheese and 2 tablespoons butter over low heat until melted and smooth. In a large skillet, saute the onion, celery and green pepper in remaining butter until tender. Stir in the shrimp, crab, soup, mushrooms, garlic salt, hot pepper sauce, cayenne and rice.
Transfer to a greased 2-qt. baking dish. Combine cheese and cracker crumbs; sprinkle over the top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly.
1 (8 ounce) package cream cheese, cubed
4 tablespoons butter or margarine, divided
1 large onion, chopped
2 celery ribs, chopped
1 large green pepper, chopped
1 pound cooked medium shrimp, peeled and deveined
2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (4.5 ounce) jar sliced mushrooms, drained
1 teaspoon garlic salt
3/4 teaspoon hot pepper sauce
1/2 teaspoon cayenne pepper
3/4 cup cooked rice
3/4 cup shredded Cheddar cheese
1/2 cup crushed butter-flavored crackers
Directions
In a small saucepan, cook and stir the cream cheese and 2 tablespoons butter over low heat until melted and smooth. In a large skillet, saute the onion, celery and green pepper in remaining butter until tender. Stir in the shrimp, crab, soup, mushrooms, garlic salt, hot pepper sauce, cayenne and rice.
Transfer to a greased 2-qt. baking dish. Combine cheese and cracker crumbs; sprinkle over the top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly.
Berry Gelatin Ring recipe.
Ingredients
1 (6 ounce) package raspberry gelatin
2 cups boiling water
1 (16 ounce) can whole berry cranberry sauce
1 (8 ounce) can crushed pineapple, undrained
1/2 cup red wine or grape juice
1/3 cup chopped walnuts
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1 teaspoon grated orange peel
Directions
In a bowl, dissolve gelatin in water. add cranberry sauce, pineapple, wine or juice and walnuts; mix well. To evenly distribute fruit and nuts, chill until partially set, about 2 hours. Then pour into a 6-cup ring mold coated with nonstick cooking spray. Refrigerate until set. Unmold onto a serving plate. In a small mixing bowl, combine cream cheese, mayonnaise and orange peel. Serve with the salad.
1 (6 ounce) package raspberry gelatin
2 cups boiling water
1 (16 ounce) can whole berry cranberry sauce
1 (8 ounce) can crushed pineapple, undrained
1/2 cup red wine or grape juice
1/3 cup chopped walnuts
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1 teaspoon grated orange peel
Directions
In a bowl, dissolve gelatin in water. add cranberry sauce, pineapple, wine or juice and walnuts; mix well. To evenly distribute fruit and nuts, chill until partially set, about 2 hours. Then pour into a 6-cup ring mold coated with nonstick cooking spray. Refrigerate until set. Unmold onto a serving plate. In a small mixing bowl, combine cream cheese, mayonnaise and orange peel. Serve with the salad.
Apple Sausage Pitas recipe.
Ingredients
1 (8 ounce) package brown and serve sausage links, sliced
4 medium tart apples, peeled and thinly sliced
1/4 cup maple syrup
6 pita breads, cut in half
Directions
In a skillet, cook sausage and apples until sausage is heated through and apples are tender. Add syrup; heat though. In a microwave, warm pitas on high for 20 seconds. Fill with the sausage mixture.
1 (8 ounce) package brown and serve sausage links, sliced
4 medium tart apples, peeled and thinly sliced
1/4 cup maple syrup
6 pita breads, cut in half
Directions
In a skillet, cook sausage and apples until sausage is heated through and apples are tender. Add syrup; heat though. In a microwave, warm pitas on high for 20 seconds. Fill with the sausage mixture.
Beefy Vegetable Soup recipe.
Ingredients
10 cups beef broth
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 1/2 cups diced carrots
1 1/2 cups diced potatoes
1 cup chopped celery
1/2 cup chopped onion
1 cup frozen corn kernels
1 cup chopped fresh green beans
1/4 tablespoon ground black pepper
1/2 teaspoon salt
1 1/2 cups seashell pasta
1 cup shredded Cheddar cheese
Directions
In a large saucepan, combine the broth, tomato sauce, chopped tomatoes with juice, carrots, potatoes, celery, onion, corn, green beans, pepper and salt. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 15 minutes.
Stir in pasta and cook for an aditional 15 to 25 minutes or until pasta is tender. Adjust seasoning and serve hot with a sprinkle of Cheddar cheese on top.
10 cups beef broth
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 1/2 cups diced carrots
1 1/2 cups diced potatoes
1 cup chopped celery
1/2 cup chopped onion
1 cup frozen corn kernels
1 cup chopped fresh green beans
1/4 tablespoon ground black pepper
1/2 teaspoon salt
1 1/2 cups seashell pasta
1 cup shredded Cheddar cheese
Directions
In a large saucepan, combine the broth, tomato sauce, chopped tomatoes with juice, carrots, potatoes, celery, onion, corn, green beans, pepper and salt. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 15 minutes.
Stir in pasta and cook for an aditional 15 to 25 minutes or until pasta is tender. Adjust seasoning and serve hot with a sprinkle of Cheddar cheese on top.
Aunt Ro's Baked Beans recipe.
Ingredients
8 ounces bacon
1 pound ground beef
1/2 cup chopped onion
2 (12 ounce) cans pinto beans, drained and rinsed
2 (15.5 ounce) cans canned butter beans, drained and rinsed
2 (15 ounce) cans canned baked beans with pork
1 cup barbeque sauce
1 cup ketchup
1 cup brown sugar, packed
Directions
Place the bacon in a large, deep skillet and cook over medium-high heat until evenly brown. Drain on paper towels, crumble, and set aside. Drain bacon fat from the skillet.
Using the same skillet, cook the ground beef and onion over medium heat, stirring until the meat is no longer pink, 5 to 7 minutes. Drain.
Transfer the ground beef to a slow cooker. Add the pinto beans, butter beans, baked beans with pork, barbeque sauce, ketchup, and brown sugar to the ground beef mixture; stir to blend well. Cover and cook for 4 hours on High. Top each serving with crumbled bacon.
8 ounces bacon
1 pound ground beef
1/2 cup chopped onion
2 (12 ounce) cans pinto beans, drained and rinsed
2 (15.5 ounce) cans canned butter beans, drained and rinsed
2 (15 ounce) cans canned baked beans with pork
1 cup barbeque sauce
1 cup ketchup
1 cup brown sugar, packed
Directions
Place the bacon in a large, deep skillet and cook over medium-high heat until evenly brown. Drain on paper towels, crumble, and set aside. Drain bacon fat from the skillet.
Using the same skillet, cook the ground beef and onion over medium heat, stirring until the meat is no longer pink, 5 to 7 minutes. Drain.
Transfer the ground beef to a slow cooker. Add the pinto beans, butter beans, baked beans with pork, barbeque sauce, ketchup, and brown sugar to the ground beef mixture; stir to blend well. Cover and cook for 4 hours on High. Top each serving with crumbled bacon.
Apple Butter Pork Loin recipe.
Ingredients
2 (2 pound) boneless pork loin roast
seasoning salt to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.
Cover, and return to the oven for 2 hours, or until fork-tender.
2 (2 pound) boneless pork loin roast
seasoning salt to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.
Cover, and return to the oven for 2 hours, or until fork-tender.
Bryan's Sweet and Hot Tomato Pasta Sauce recipe.
Ingredients
2 tablespoons olive oil
2 cloves garlic, finely chopped
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 tablespoon crumbled dried red chile pepper
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1/4 teaspoon celery salt
3/4 cup brown sugar, divided
Directions
In a saucepan, combine olive oil, garlic, salt, pepper and red peppers and lightly saute over high heat.
Reduce heat to low and mix in tomatoes and tomato paste. Stir in celery salt, salt and pepper. Start with 1/2 cup of the brown sugar and mix into the sauce. Gradually add brown sugar, depending on acidity of tomatoes. First taste of sauce should be sweet.
2 tablespoons olive oil
2 cloves garlic, finely chopped
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 tablespoon crumbled dried red chile pepper
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1/4 teaspoon celery salt
3/4 cup brown sugar, divided
Directions
In a saucepan, combine olive oil, garlic, salt, pepper and red peppers and lightly saute over high heat.
Reduce heat to low and mix in tomatoes and tomato paste. Stir in celery salt, salt and pepper. Start with 1/2 cup of the brown sugar and mix into the sauce. Gradually add brown sugar, depending on acidity of tomatoes. First taste of sauce should be sweet.
Broccoli-Walnut Soup recipe.
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
1 cup white wine
1 quart almond milk
2 teaspoons vegetarian chicken-flavored bouillon granules
1 small head broccoli, chopped
1/2 cup coarsely chopped walnuts
1 tablespoon honey
2 tablespoons soy sauce
2 tablespoons cornstarch
1/4 cup cold water
3 tablespoons toasted sesame seeds
Directions
Heat the olive oil in a large saucepan over medium heat, stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the wine, and bring to a simmer over medium-high heat. Cook for 3 minutes, then add the almond milk, and return to a simmer.
Once the almond milk is simmering, stir in the bouillon and broccoli. Cook until the broccoli is very tender, about 10 minutes. Stir in the walnuts, honey, and soy sauce. Dissolve the cornstarch in the water, then stir into the simmering soup until thickened. Serve sprinkled with sesame seeds.
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
1 cup white wine
1 quart almond milk
2 teaspoons vegetarian chicken-flavored bouillon granules
1 small head broccoli, chopped
1/2 cup coarsely chopped walnuts
1 tablespoon honey
2 tablespoons soy sauce
2 tablespoons cornstarch
1/4 cup cold water
3 tablespoons toasted sesame seeds
Directions
Heat the olive oil in a large saucepan over medium heat, stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the wine, and bring to a simmer over medium-high heat. Cook for 3 minutes, then add the almond milk, and return to a simmer.
Once the almond milk is simmering, stir in the bouillon and broccoli. Cook until the broccoli is very tender, about 10 minutes. Stir in the walnuts, honey, and soy sauce. Dissolve the cornstarch in the water, then stir into the simmering soup until thickened. Serve sprinkled with sesame seeds.
Authentic French Meringues recipe.
Ingredients
4 egg whites
2 1/4 cups confectioners' sugar
Directions
Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.
4 egg whites
2 1/4 cups confectioners' sugar
Directions
Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.
African Peanut Soup recipe.
Ingredients
2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
1/4 teaspoon pepper
1/4 teaspoon chili powder (optional)
2/3 cup extra crunchy peanut butter
1/2 cup uncooked brown rice
Directions
Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
1/4 teaspoon pepper
1/4 teaspoon chili powder (optional)
2/3 cup extra crunchy peanut butter
1/2 cup uncooked brown rice
Directions
Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
Beef and Cheese Baked Pasta recipe.
Ingredients
1 pound uncooked pasta
1 pound ground beef
1 onion, chopped
6 1/2 cups Classico� Tomato and Basil Sauce
6 ounces provolone cheese, thinly sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.
Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
Bake in preheated oven for 30 minutes, or until bubbly.
1 pound uncooked pasta
1 pound ground beef
1 onion, chopped
6 1/2 cups Classico� Tomato and Basil Sauce
6 ounces provolone cheese, thinly sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.
Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
Bake in preheated oven for 30 minutes, or until bubbly.
Brown Sugar Pecan Candies recipe.
Ingredients
1 1/2 cups sugar
1/2 cup packed brown sugar
1/2 cup evaporated milk
3 tablespoons light corn syrup
4 large marshmallows, cut into quarters
2 tablespoons butter or margarine
2 cups coarsely chopped pecans
1/2 teaspoon vanilla extract
Directions
In a large heavy saucepan, combine the sugars, milk and corn syrup. Cook over medium-low heat, stirring occasionally, until a candy thermometer reads 238 degrees F (soft-ball stage).
Remove from the heat; stir in marshmallows and butter until melted. Add pecans and vanilla; stir only until mixture begins to thicken. Quickly drop by tablespoonfuls onto waxed paper. Cool until set. Store in an airtight container at room temperature.
1 1/2 cups sugar
1/2 cup packed brown sugar
1/2 cup evaporated milk
3 tablespoons light corn syrup
4 large marshmallows, cut into quarters
2 tablespoons butter or margarine
2 cups coarsely chopped pecans
1/2 teaspoon vanilla extract
Directions
In a large heavy saucepan, combine the sugars, milk and corn syrup. Cook over medium-low heat, stirring occasionally, until a candy thermometer reads 238 degrees F (soft-ball stage).
Remove from the heat; stir in marshmallows and butter until melted. Add pecans and vanilla; stir only until mixture begins to thicken. Quickly drop by tablespoonfuls onto waxed paper. Cool until set. Store in an airtight container at room temperature.
Best Bread Pudding with Vanilla Sauce recipe.
Ingredients
3 eggs, beaten
1 1/2 cups white sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
1/2 cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
2 tablespoons butter, melted
1 1/4 cups whole milk
1 pinch salt
1 tablespoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
3 eggs, beaten
1 1/2 cups white sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
1/2 cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
2 tablespoons butter, melted
1 1/4 cups whole milk
1 pinch salt
1 tablespoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Apple and Tomato Chutney recipe.
Ingredients
2 pounds apples - peeled, cored and sliced
2 cups water
1 tablespoon mustard seed
2 pounds tomatoes, sliced
2 large onions, chopped
1 clove garlic, chopped
1/2 cup sultana raisins
3/4 cup white sugar
5 teaspoons curry powder
1 teaspoon cayenne pepper
4 teaspoons salt
2 1/2 cups malt vinegar
Directions
Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.
2 pounds apples - peeled, cored and sliced
2 cups water
1 tablespoon mustard seed
2 pounds tomatoes, sliced
2 large onions, chopped
1 clove garlic, chopped
1/2 cup sultana raisins
3/4 cup white sugar
5 teaspoons curry powder
1 teaspoon cayenne pepper
4 teaspoons salt
2 1/2 cups malt vinegar
Directions
Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.
Apricot Cookies recipe.
Ingredients
1 cup butter
1 cup white sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup apricot preserves
1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter and sugar in a medium size mixing bowl. Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture. Cool dough in the refrigerator for 1 hour.
On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass. Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle. Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges Arrange on ungreased cookie sheets.
Bake for 8 to 12 minutes, or until golden brown. Dust the cookies with powdered sugar while still hot.
1 cup butter
1 cup white sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup apricot preserves
1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter and sugar in a medium size mixing bowl. Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture. Cool dough in the refrigerator for 1 hour.
On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass. Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle. Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges Arrange on ungreased cookie sheets.
Bake for 8 to 12 minutes, or until golden brown. Dust the cookies with powdered sugar while still hot.
Bacon Cheddar Chive Muffins recipe.
Ingredients
6 thick slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup cream of mushroom soup
1/2 cup vegetable oil
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
6 thick slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup cream of mushroom soup
1/2 cup vegetable oil
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Baked Pumpkin, Sweet Potato, and Coconut Milk Soup recipe.
Ingredients
1 acorn squash
2 large sweet potatoes
1 medium pumpkin
2 large sweet potatoes
2 (14 ounce) cans coconut milk
2 (14.5 ounce) cans chicken broth
salt to taste
ground black pepper to taste
1 lime, juiced
1 pinch ground ginger, or to taste
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potato in aluminum foil. Place squash, pumpkin, and sweet potato on a baking sheet.
Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.
1 acorn squash
2 large sweet potatoes
1 medium pumpkin
2 large sweet potatoes
2 (14 ounce) cans coconut milk
2 (14.5 ounce) cans chicken broth
salt to taste
ground black pepper to taste
1 lime, juiced
1 pinch ground ginger, or to taste
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potato in aluminum foil. Place squash, pumpkin, and sweet potato on a baking sheet.
Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.
Bauernomlett (Farmer's Omelet) recipe.
Ingredients
1 teaspoon butter
3 slices bacon, cut into 1/2 inch pieces
salt and pepper to taste
Directions
Place potatoes in a saucepan covered by lightly salted water. Bring to a boil over high heat, then reduce heat to medium, and simmer until tender, 10 to 15 minutes. Drain and allow to cool, then cut into 1/4-inch slices.
Melt the butter in a skillet over medium heat. Cook the bacon strips in the butter until browned, 5 to 7 minutes; remove bacon and set aside. Add the potatoes to the bacon fat and cook over medium-high heat until browned, about 5 minutes.
Beat the eggs with the salt and pepper. Pour the egg mixture into the skillet, and mix with the potatoes and bacon; allow to cook until eggs are set, 3 to 5 minutes, turning once.
1 teaspoon butter
3 slices bacon, cut into 1/2 inch pieces
salt and pepper to taste
Directions
Place potatoes in a saucepan covered by lightly salted water. Bring to a boil over high heat, then reduce heat to medium, and simmer until tender, 10 to 15 minutes. Drain and allow to cool, then cut into 1/4-inch slices.
Melt the butter in a skillet over medium heat. Cook the bacon strips in the butter until browned, 5 to 7 minutes; remove bacon and set aside. Add the potatoes to the bacon fat and cook over medium-high heat until browned, about 5 minutes.
Beat the eggs with the salt and pepper. Pour the egg mixture into the skillet, and mix with the potatoes and bacon; allow to cook until eggs are set, 3 to 5 minutes, turning once.
Baked Omelet Roll recipe.
Ingredients
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded Cheddar cheese
Directions
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.
In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.
Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.
Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded Cheddar cheese
Directions
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.
In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.
Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.
Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.
Butternut Squash Layer Cake recipe.
Ingredients
1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 cup mashed, cooked butternut squash
1 teaspoon maple flavoring
3 cups cake flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup milk
1 cup chopped walnuts
BROWN SUGAR FROSTING:
1 1/2 cups packed brown sugar
3 egg whites
6 tablespoons water
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla extract
Directions
In a mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Add squash and maple flavoring; mix well. Combine flour, baking powder and baking soda; add to creamed mixture alternately with milk. Stir in walnuts. Pour into two greased and floured 9-in. round baking pans.
Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks.
For frosting, combine the brown sugar, egg whites, water, cream of tartar and salt in a heavy saucepan. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until a thermometer reads 160 degrees F, about 8-10 minutes.
Pour frosting into a large mixing bowl; add vanilla. Beat on high speed until stiff peaks form, about 3 minutes. Spread between layers and over top and sides of cake.
1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 cup mashed, cooked butternut squash
1 teaspoon maple flavoring
3 cups cake flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup milk
1 cup chopped walnuts
BROWN SUGAR FROSTING:
1 1/2 cups packed brown sugar
3 egg whites
6 tablespoons water
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla extract
Directions
In a mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Add squash and maple flavoring; mix well. Combine flour, baking powder and baking soda; add to creamed mixture alternately with milk. Stir in walnuts. Pour into two greased and floured 9-in. round baking pans.
Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks.
For frosting, combine the brown sugar, egg whites, water, cream of tartar and salt in a heavy saucepan. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until a thermometer reads 160 degrees F, about 8-10 minutes.
Pour frosting into a large mixing bowl; add vanilla. Beat on high speed until stiff peaks form, about 3 minutes. Spread between layers and over top and sides of cake.
BREAKSTONE'S Sensational Creamy Strawberry Shortcake recipe.
Ingredients
1 1/4 cups milk, divided
1/4 cup BREAKSTONE'S Reduced Fat Sour Cream
3 tablespoons sugar
2 1/4 cups all-purpose baking mix for biscuits
1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
4 cups sliced strawberries
1/3 cup sugar
Directions
Preheat oven to 425 degrees F. Beat 1/2 cup of the milk, the sour cream and 3 Tbsp. sugar in large bowl with wire whisk until well blended. Stir in baking mix until just moistened. Spread evenly into greased 9-inch round cake pan. Bake 12 to 15 minutes or until top is golden brown. Remove from pan to wire rack; cool completely.
Add remaining 3/4 cup milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping. Toss strawberries with 1/3 cup sugar; set aside. Cut cake horizontally in half to make two layers.
Place bottom cake layer on serving plate; top with half of the strawberry mixture. Spread with pudding mixture; cover with top cake layer. Spread with remaining whipped topping; top with remaining strawberry mixture. Serve immediately. Store any leftover shortcake in refrigerator.
1 1/4 cups milk, divided
1/4 cup BREAKSTONE'S Reduced Fat Sour Cream
3 tablespoons sugar
2 1/4 cups all-purpose baking mix for biscuits
1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
4 cups sliced strawberries
1/3 cup sugar
Directions
Preheat oven to 425 degrees F. Beat 1/2 cup of the milk, the sour cream and 3 Tbsp. sugar in large bowl with wire whisk until well blended. Stir in baking mix until just moistened. Spread evenly into greased 9-inch round cake pan. Bake 12 to 15 minutes or until top is golden brown. Remove from pan to wire rack; cool completely.
Add remaining 3/4 cup milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping. Toss strawberries with 1/3 cup sugar; set aside. Cut cake horizontally in half to make two layers.
Place bottom cake layer on serving plate; top with half of the strawberry mixture. Spread with pudding mixture; cover with top cake layer. Spread with remaining whipped topping; top with remaining strawberry mixture. Serve immediately. Store any leftover shortcake in refrigerator.
Blue Cheese Fettucine recipe.
Ingredients
2 tablespoons butter
1 large zucchini, sliced
3 cloves garlic, crushed
1/2 cup white wine
4 ounces blue cheese, crumbled
1 1/2 cups heavy cream
freshly ground black pepper to taste
1 (16 ounce) package fettuccine
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley, for garnish
Directions
Heat butter in a large skillet over medium heat. Stir in the zucchini and garlic; cook until the zucchini is tender. Stir in wine, blue cheese, cream, and pepper; simmer 10 minutes.
Meanwhile, bring a large pot of water to boil. Add fettuccini, and cook until tender, about 6 to 8 minutes. Drain, rinse under warm water, and drain again.
Return pasta to the pot, and toss with sauce over low heat. Serve with Parmesan and parsley sprinkled over the top.
2 tablespoons butter
1 large zucchini, sliced
3 cloves garlic, crushed
1/2 cup white wine
4 ounces blue cheese, crumbled
1 1/2 cups heavy cream
freshly ground black pepper to taste
1 (16 ounce) package fettuccine
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley, for garnish
Directions
Heat butter in a large skillet over medium heat. Stir in the zucchini and garlic; cook until the zucchini is tender. Stir in wine, blue cheese, cream, and pepper; simmer 10 minutes.
Meanwhile, bring a large pot of water to boil. Add fettuccini, and cook until tender, about 6 to 8 minutes. Drain, rinse under warm water, and drain again.
Return pasta to the pot, and toss with sauce over low heat. Serve with Parmesan and parsley sprinkled over the top.
Bob's Salad Dressing recipe.
Ingredients
2/3 cup olive oil
1/3 cup fresh lemon juice
1/3 cup tahini
1 tablespoon nutritional yeast
1/4 cup tamari
1 tablespoon honey
1/2 teaspoon dried oregano
1 tablespoon mayonnaise
salt and pepper to taste
Directions
In a blender, combine olive oil, lemon juice, tahini, nutritional yeast, tamari, honey, oregano, mayonnaise and salt and pepper. Process until smooth and serve over salad.
2/3 cup olive oil
1/3 cup fresh lemon juice
1/3 cup tahini
1 tablespoon nutritional yeast
1/4 cup tamari
1 tablespoon honey
1/2 teaspoon dried oregano
1 tablespoon mayonnaise
salt and pepper to taste
Directions
In a blender, combine olive oil, lemon juice, tahini, nutritional yeast, tamari, honey, oregano, mayonnaise and salt and pepper. Process until smooth and serve over salad.
Anise Buckwheat Bread recipe.
Ingredients
1/3 cup buckwheat groats
2/3 cup water
1 (.25 ounce) package active dry yeast
1/2 cup water
1/2 cup bread flour
1/2 cup water
2 tablespoons vegetable oil
2 tablespoons honey
1 teaspoon salt
1 cup whole wheat flour
1 tablespoon anise seed
1 1/2 cups bread flour
Directions
Place the buckwheat groats and 2/3 cup of water in a small saucepan over medium heat, and bring to a boil. Reduce the heat to low, and simmer the buckwheat until the grains have softened, about 10 minutes. Remove from the heat and set aside.
Whisk together the yeast, 1/2 cup of water, and 1/2 cup of bread flour in a bowl, and let stand until the mixture is frothy, about 10 minutes.
In a separate large bowl, stir together the 1/2 cup of water with vegetable oil, honey, salt, whole wheat flour, and anise seed to make a thick, smooth batter. Mix in the yeast mixture and the cooled buckwheat groats. Stir in the remaining 1 1/2 cups of bread flour, 1/2 cup at a time, mixing in each addition before adding the next.
Turn the dough out onto a floured work surface, and knead until the dough is firm, smooth, and elastic, 8 to 10 minutes. Form the dough into a compact ball, and place into an oiled bowl, turning the dough in the bowl to coat with oil. Cover the bowl with a cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Punch down the dough, form into a loaf, and place seam side down into a greased 9x5 inch bread pan. Cover the pan with a cloth, and allow to rise until nearly doubled in volume, about 45 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake the bread in the preheated oven until the top is lightly golden brown and the loaf sounds hollow when thumped, about 35 minutes. Allow to cool before slicing.
1/3 cup buckwheat groats
2/3 cup water
1 (.25 ounce) package active dry yeast
1/2 cup water
1/2 cup bread flour
1/2 cup water
2 tablespoons vegetable oil
2 tablespoons honey
1 teaspoon salt
1 cup whole wheat flour
1 tablespoon anise seed
1 1/2 cups bread flour
Directions
Place the buckwheat groats and 2/3 cup of water in a small saucepan over medium heat, and bring to a boil. Reduce the heat to low, and simmer the buckwheat until the grains have softened, about 10 minutes. Remove from the heat and set aside.
Whisk together the yeast, 1/2 cup of water, and 1/2 cup of bread flour in a bowl, and let stand until the mixture is frothy, about 10 minutes.
In a separate large bowl, stir together the 1/2 cup of water with vegetable oil, honey, salt, whole wheat flour, and anise seed to make a thick, smooth batter. Mix in the yeast mixture and the cooled buckwheat groats. Stir in the remaining 1 1/2 cups of bread flour, 1/2 cup at a time, mixing in each addition before adding the next.
Turn the dough out onto a floured work surface, and knead until the dough is firm, smooth, and elastic, 8 to 10 minutes. Form the dough into a compact ball, and place into an oiled bowl, turning the dough in the bowl to coat with oil. Cover the bowl with a cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Punch down the dough, form into a loaf, and place seam side down into a greased 9x5 inch bread pan. Cover the pan with a cloth, and allow to rise until nearly doubled in volume, about 45 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake the bread in the preheated oven until the top is lightly golden brown and the loaf sounds hollow when thumped, about 35 minutes. Allow to cool before slicing.
Broccoli Corn Stuffing recipe.
Ingredients
1 tablespoon chopped onion
3 tablespoons butter or stick margarine, divided
1 (14.75 ounce) can cream-style corn
1 (10 ounce) package frozen chopped broccoli, thawed
1 egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup seasoned stuffing croutons, divided
Directions
In a skillet, saute the onion in 1 tablespoon butter. In a bowl, combine the corn, broccoli, egg, salt if desired and pepper; mix well. Add the onion mixture and 3/4 cup of croutons. Spoon into a greased 1-qt. baking dish.
Melt the remaining butter; toss with remaining croutons. Sprinkle over the top. Bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through.
1 tablespoon chopped onion
3 tablespoons butter or stick margarine, divided
1 (14.75 ounce) can cream-style corn
1 (10 ounce) package frozen chopped broccoli, thawed
1 egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup seasoned stuffing croutons, divided
Directions
In a skillet, saute the onion in 1 tablespoon butter. In a bowl, combine the corn, broccoli, egg, salt if desired and pepper; mix well. Add the onion mixture and 3/4 cup of croutons. Spoon into a greased 1-qt. baking dish.
Melt the remaining butter; toss with remaining croutons. Sprinkle over the top. Bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through.
Broccoli Beef I recipe.
Ingredients
1/4 cup all-purpose flour
1 (10.5 ounce) can beef broth
2 tablespoons white sugar
2 tablespoons soy sauce
1 pound boneless round steak, cut into bite size pieces
1/4 teaspoon chopped fresh ginger root
1 clove garlic, minced
4 cups chopped fresh broccoli
Directions
In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved.
In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.
1/4 cup all-purpose flour
1 (10.5 ounce) can beef broth
2 tablespoons white sugar
2 tablespoons soy sauce
1 pound boneless round steak, cut into bite size pieces
1/4 teaspoon chopped fresh ginger root
1 clove garlic, minced
4 cups chopped fresh broccoli
Directions
In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved.
In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.
Apricot Walnut Bread recipe.
Ingredients
4 egg whites
2/3 cup water
1/2 cup orange juice
1/4 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup oat bran hot cereal, uncooked
1/2 cup chopped dried apricots
1 1/4 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup chopped walnuts
Directions
In a bowl, combine the first five ingredients. Stir in oat bran and apricots. Combine flour, brown sugar, baking powder and soda; stir into apricot mixture just until moistened. Fold in nuts. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 50-55 minutes or until bread tests done. Cool in pan 10 minutes; remove to wire rack.
4 egg whites
2/3 cup water
1/2 cup orange juice
1/4 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup oat bran hot cereal, uncooked
1/2 cup chopped dried apricots
1 1/4 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup chopped walnuts
Directions
In a bowl, combine the first five ingredients. Stir in oat bran and apricots. Combine flour, brown sugar, baking powder and soda; stir into apricot mixture just until moistened. Fold in nuts. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 50-55 minutes or until bread tests done. Cool in pan 10 minutes; remove to wire rack.
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