Ingredients
3/4 cup melted butter
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 1/2 tablespoons poppy seeds
1 tablespoon dried minced onion
24 mini sandwich rolls
1 pound thinly sliced cooked deli ham
1 pound thinly sliced Swiss cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.
5.14.2011
Best Cherry Pie recipe.
Ingredients
1 recipe pastry for a 9 inch double crust pie
1 (20 ounce) can pitted sour cherries
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons butter
1/4 teaspoon almond extract
1/4 teaspoon red food coloring (optional)
1 egg yolk
Directions
Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.
1 recipe pastry for a 9 inch double crust pie
1 (20 ounce) can pitted sour cherries
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons butter
1/4 teaspoon almond extract
1/4 teaspoon red food coloring (optional)
1 egg yolk
Directions
Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.
Broccoli Casserole II recipe.
Ingredients
1 cup uncooked white rice
5 tablespoons margarine
1 cup chopped onions
1 cup chopped celery
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) jar processed cheese spread with jalapeno
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Melt margarine in a medium skillet over medium heat. Saute onions and celery until tender.
In a 2 quart casserole dish combine onions, celery, cooked rice, broccoli, mushroom soup and processed cheese spread; mix well.
Bake in preheated oven for 35 minutes.
1 cup uncooked white rice
5 tablespoons margarine
1 cup chopped onions
1 cup chopped celery
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) jar processed cheese spread with jalapeno
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Melt margarine in a medium skillet over medium heat. Saute onions and celery until tender.
In a 2 quart casserole dish combine onions, celery, cooked rice, broccoli, mushroom soup and processed cheese spread; mix well.
Bake in preheated oven for 35 minutes.
Brown Sugar Cut-Out Cookies and Icing recipe.
Ingredients
1 cup butter, softened
2 cups brown sugar
1 teaspoon pure vanilla extract
5 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup milk
1 cup butter, very soft
1 teaspoon pure vanilla extract
confectioners' sugar
splash of milk
Directions
In a large bowl, stir together 1 cup butter and brown sugar until smooth and creamy. Stir in 1 teaspoon vanilla. In a separate bowl, combine the flour, salt, and baking soda; stir into creamed mixture. Mix in milk, stirring until a soft dough forms. Cover, and chill for 1 hour.
Preheat oven to 365 degrees F (185 degrees C). On a floured surface, roll out dough to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake in a preheated oven for 6 minutes. Cool on wire racks.
Meanwhile, in a large bowl, stir together 1 cup butter and 1 teaspoon vanilla until it becomes smooth and creamy. Gradually stir in sugar, one cup at a time, beating well after each addition. Beat in a splash of milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate. Spread icing on top of cookies.
1 cup butter, softened
2 cups brown sugar
1 teaspoon pure vanilla extract
5 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup milk
1 cup butter, very soft
1 teaspoon pure vanilla extract
confectioners' sugar
splash of milk
Directions
In a large bowl, stir together 1 cup butter and brown sugar until smooth and creamy. Stir in 1 teaspoon vanilla. In a separate bowl, combine the flour, salt, and baking soda; stir into creamed mixture. Mix in milk, stirring until a soft dough forms. Cover, and chill for 1 hour.
Preheat oven to 365 degrees F (185 degrees C). On a floured surface, roll out dough to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake in a preheated oven for 6 minutes. Cool on wire racks.
Meanwhile, in a large bowl, stir together 1 cup butter and 1 teaspoon vanilla until it becomes smooth and creamy. Gradually stir in sugar, one cup at a time, beating well after each addition. Beat in a splash of milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate. Spread icing on top of cookies.
Beer Chops II recipe.
Ingredients
1 onion, chopped
2 pork chops butterfly cut
1 (12 fluid ounce) can or bottle beer
2 cubes chicken bouillon
Directions
Arrange chopped onions in bottom of slow cooker. Lay butterfly chops on top, separating if you wish. Pour in beer and drop in chicken bouillon cubes. Cook on low for 6 to 8 hours.
1 onion, chopped
2 pork chops butterfly cut
1 (12 fluid ounce) can or bottle beer
2 cubes chicken bouillon
Directions
Arrange chopped onions in bottom of slow cooker. Lay butterfly chops on top, separating if you wish. Pour in beer and drop in chicken bouillon cubes. Cook on low for 6 to 8 hours.
Beef Burgundy III recipe.
Ingredients
2 pounds sirloin tips, cubed
1 medium onion, chopped
12 ounces mushrooms, chopped
2 tablespoons butter
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup Burgundy wine
Directions
In a Dutch oven over medium-high heat, sear beef on all sides. Stir in onion, and saute until golden brown. Add mushrooms, butter, mushroom soup and wine. Reduce heat, cover, and simmer for 2 hours.
2 pounds sirloin tips, cubed
1 medium onion, chopped
12 ounces mushrooms, chopped
2 tablespoons butter
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup Burgundy wine
Directions
In a Dutch oven over medium-high heat, sear beef on all sides. Stir in onion, and saute until golden brown. Add mushrooms, butter, mushroom soup and wine. Reduce heat, cover, and simmer for 2 hours.
Broccoli Lasagna recipe.
Ingredients
9 lasagna noodles
3 tablespoons butter
1 small onion, chopped
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1/4 teaspoon ground white pepper
1 teaspoon salt, divided
1/8 teaspoon ground nutmeg
2 1/2 cups milk
2 tablespoons chopped fresh parsley
1 (15 ounce) container ricotta cheese
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
Directions
Preheat oven to 350 degrees F (175 degrees C).
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.
In a medium saucepan over medium heat, melt butter. Cook onion and garlic in butter until tender. Stir in flour, pepper, 1/2 teaspoon salt and nutmeg. Stirring continuously, pour in milk, a little at a time, allowing mixture to thicken. Bring to a boil for 1 minute, then remove from heat and stir in parsley. Set aside.
In a medium bowl, combine ricotta, broccoli, Parmesan, 1 cup of mozzarella and remaining 1/2 teaspoon salt. Stir until well blended.
In a 7x11 inch baking dish layer: 1/4 cup white sauce; 3 noodles; one-third of remaining white sauce; half the broccoli mixture; 3 more noodles; half remaining white sauce; remaining broccoli mixture; 3 noodles; remaining white sauce. Sprinkle with remaining mozzarella. Cover with foil coated with cooking spray.
Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.
9 lasagna noodles
3 tablespoons butter
1 small onion, chopped
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1/4 teaspoon ground white pepper
1 teaspoon salt, divided
1/8 teaspoon ground nutmeg
2 1/2 cups milk
2 tablespoons chopped fresh parsley
1 (15 ounce) container ricotta cheese
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
Directions
Preheat oven to 350 degrees F (175 degrees C).
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.
In a medium saucepan over medium heat, melt butter. Cook onion and garlic in butter until tender. Stir in flour, pepper, 1/2 teaspoon salt and nutmeg. Stirring continuously, pour in milk, a little at a time, allowing mixture to thicken. Bring to a boil for 1 minute, then remove from heat and stir in parsley. Set aside.
In a medium bowl, combine ricotta, broccoli, Parmesan, 1 cup of mozzarella and remaining 1/2 teaspoon salt. Stir until well blended.
In a 7x11 inch baking dish layer: 1/4 cup white sauce; 3 noodles; one-third of remaining white sauce; half the broccoli mixture; 3 more noodles; half remaining white sauce; remaining broccoli mixture; 3 noodles; remaining white sauce. Sprinkle with remaining mozzarella. Cover with foil coated with cooking spray.
Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.
Applesauce Bread I recipe.
Ingredients
3 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
2 cups applesauce
1 cup raisins (optional)
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup sour cream
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
Beat together eggs, sugar, and oil. Blend in applesauce, and then sour cream or buttermilk. Mix in flour, baking powder, soda, and cinnamon. Stir in raisins. Pour batter into prepared pans.
Bake for 80 minutes. Cool on wire racks.
3 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
2 cups applesauce
1 cup raisins (optional)
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup sour cream
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
Beat together eggs, sugar, and oil. Blend in applesauce, and then sour cream or buttermilk. Mix in flour, baking powder, soda, and cinnamon. Stir in raisins. Pour batter into prepared pans.
Bake for 80 minutes. Cool on wire racks.
Beet Stump Pot recipe.
Ingredients
5 potatoes, peeled and cubed
3 tablespoons butter
salt and pepper to taste
1 pound ground beef
1 onion, minced
1 (15 ounce) can sliced beets, drained
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return potatoes to the pot. Mash potatoes and butter using a potato masher. Season with salt and pepper.
Heat a large skillet over medium-high heat and stir in the ground beef. Stir in the onions when the beef begins to brown. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the beets and mashed potato, and spread the mixture into a 9x13-inch baking dish.
Bake in the preheated oven until lightly browned on top, about 20 minutes.
5 potatoes, peeled and cubed
3 tablespoons butter
salt and pepper to taste
1 pound ground beef
1 onion, minced
1 (15 ounce) can sliced beets, drained
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return potatoes to the pot. Mash potatoes and butter using a potato masher. Season with salt and pepper.
Heat a large skillet over medium-high heat and stir in the ground beef. Stir in the onions when the beef begins to brown. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the beets and mashed potato, and spread the mixture into a 9x13-inch baking dish.
Bake in the preheated oven until lightly browned on top, about 20 minutes.
Bordelaise Sauce with Mushrooms recipe.
Ingredients
1 tablespoon butter
2 tablespoons shallot, minced
1 teaspoon minced garlic (optional)
3 tablespoons butter
2 cups sliced fresh mushrooms
1 cup beef broth
1/3 cup red wine
1 tablespoon Worcestershire sauce
1/4 teaspoon chopped fresh thyme, or to taste
salt and pepper to taste
1 tablespoon cornstarch
2 tablespoons cold water
Directions
Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.
1 tablespoon butter
2 tablespoons shallot, minced
1 teaspoon minced garlic (optional)
3 tablespoons butter
2 cups sliced fresh mushrooms
1 cup beef broth
1/3 cup red wine
1 tablespoon Worcestershire sauce
1/4 teaspoon chopped fresh thyme, or to taste
salt and pepper to taste
1 tablespoon cornstarch
2 tablespoons cold water
Directions
Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.
American Lite Fried Rice recipe.
Ingredients
1 cup dry jasmine rice
3 tablespoons vegetable oil
2 cloves garlic, chopped
2 cups broccoli florets
1 cup cauliflower florets
5 green onions, chopped
1 (10 ounce) package shredded carrots
3 cups shredded cabbage
1 (8 ounce) can water chestnuts, drained
1/4 cup soy sauce, or to taste
1/4 cup water as needed
chili sauce (optional)
Directions
In a medium saucepan, bring 2 cups of water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
Heat vegetable oil in a large skillet over medium heat. Cook garlic and rice in oil for about 2 minutes, stirring frequently to avoid burning the garlic. Add broccoli and cauliflower florets and cook, stirring occasionally, for 3 to 5 minutes. Toss green onions, carrots, cabbage, and water chestnuts into the pan, and cook another 5 minutes, or until vegetables are tender. Add additional water as needed to keep vegetables moist. Drizzle with soy sauce, and toss to coat.
1 cup dry jasmine rice
3 tablespoons vegetable oil
2 cloves garlic, chopped
2 cups broccoli florets
1 cup cauliflower florets
5 green onions, chopped
1 (10 ounce) package shredded carrots
3 cups shredded cabbage
1 (8 ounce) can water chestnuts, drained
1/4 cup soy sauce, or to taste
1/4 cup water as needed
chili sauce (optional)
Directions
In a medium saucepan, bring 2 cups of water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
Heat vegetable oil in a large skillet over medium heat. Cook garlic and rice in oil for about 2 minutes, stirring frequently to avoid burning the garlic. Add broccoli and cauliflower florets and cook, stirring occasionally, for 3 to 5 minutes. Toss green onions, carrots, cabbage, and water chestnuts into the pan, and cook another 5 minutes, or until vegetables are tender. Add additional water as needed to keep vegetables moist. Drizzle with soy sauce, and toss to coat.
Beer Batter Waffles recipe.
Ingredients
2 cups self-rising flour
1 (12 fluid ounce) can or bottle beer
1/2 cup unsalted butter, melted
1/4 cup milk
2 eggs, separated
1 tablespoon honey
1 teaspoon vanilla extract
Directions
Preheat a waffle iron according to manufacturer's instructions. Combine flour, beer, butter, milk, egg yolks, honey, and vanilla in a large bowl; stir until the mixture is smooth. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into batter.
Spray preheated waffle iron with non-stick cooking spray. Ladle the batter into waffle iron. Cook the waffles until golden and crisp. Serve immediately.
2 cups self-rising flour
1 (12 fluid ounce) can or bottle beer
1/2 cup unsalted butter, melted
1/4 cup milk
2 eggs, separated
1 tablespoon honey
1 teaspoon vanilla extract
Directions
Preheat a waffle iron according to manufacturer's instructions. Combine flour, beer, butter, milk, egg yolks, honey, and vanilla in a large bowl; stir until the mixture is smooth. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into batter.
Spray preheated waffle iron with non-stick cooking spray. Ladle the batter into waffle iron. Cook the waffles until golden and crisp. Serve immediately.
Beefy Pasta Skillet recipe.
Ingredients
1 pound ground beef
1 medium onion, chopped
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or 25% Less Sodium)
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 cup shredded Cheddar cheese
2 cups cooked corkscrew-shaped pasta or elbow pasta
Directions
Cook beef and onion in skillet until browned. Pour off fat.
Add soup, water, Worcestershire, cheese and pasta and heat through.
1 pound ground beef
1 medium onion, chopped
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or 25% Less Sodium)
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 cup shredded Cheddar cheese
2 cups cooked corkscrew-shaped pasta or elbow pasta
Directions
Cook beef and onion in skillet until browned. Pour off fat.
Add soup, water, Worcestershire, cheese and pasta and heat through.
Bronco Burger recipe.
Ingredients
5 fresh jalapeno peppers
4 pounds ground beef
salt and pepper to taste
1/4 cup steak sauce, (e.g. Heinz 57)
1/4 cup minced white onion
1 teaspoon hot pepper sauce (e.g. Tabasco™)
1 pinch dried oregano
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1/4 cup crushed Fritos� corn chips
8 large potato hamburger buns
8 slices pepperjack cheese
Directions
Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop.
In a large bowl, use your hands to mix together the chopped jalapenos, ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos�. Divide into 8 balls, and flatten into patties.
Grill patties for 10 to 15 minutes, turning once, or until well done. I always drink one beer, then flip, drink another beer, then remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out!
5 fresh jalapeno peppers
4 pounds ground beef
salt and pepper to taste
1/4 cup steak sauce, (e.g. Heinz 57)
1/4 cup minced white onion
1 teaspoon hot pepper sauce (e.g. Tabasco™)
1 pinch dried oregano
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1/4 cup crushed Fritos� corn chips
8 large potato hamburger buns
8 slices pepperjack cheese
Directions
Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop.
In a large bowl, use your hands to mix together the chopped jalapenos, ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos�. Divide into 8 balls, and flatten into patties.
Grill patties for 10 to 15 minutes, turning once, or until well done. I always drink one beer, then flip, drink another beer, then remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out!
Beef Bourguignon I recipe.
Ingredients
3 cups Burgundy wine
2 tablespoons brandy
2 onions, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 clove garlic, crushed
10 whole black peppercorns
1 teaspoon salt
2 pounds cubed beef chuck roast
4 tablespoons olive oil, divided
1/4 pound bacon, cubed
2 onions, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cloves garlic, crushed
1 (10.5 ounce) can beef broth
salt and pepper to taste
4 tablespoons butter
1 pound fresh mushrooms, sliced
Directions
For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
Preheat oven to 300 degrees F (150 degrees C).
For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.
3 cups Burgundy wine
2 tablespoons brandy
2 onions, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 clove garlic, crushed
10 whole black peppercorns
1 teaspoon salt
2 pounds cubed beef chuck roast
4 tablespoons olive oil, divided
1/4 pound bacon, cubed
2 onions, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cloves garlic, crushed
1 (10.5 ounce) can beef broth
salt and pepper to taste
4 tablespoons butter
1 pound fresh mushrooms, sliced
Directions
For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
Preheat oven to 300 degrees F (150 degrees C).
For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.
Blueberry-Sausage Breakfast Cake recipe.
Ingredients
1/2 cup butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sour cream
1 pound bulk pork sausage, cooked and drained
1 cup fresh or frozen blueberries
1/2 cup chopped pecans
BLUEBERRY SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
Directions
In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and baking soda; add alternately with sour cream to creamed mixture, beating well after each addition. Fold in sausage and blueberries.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with pecans. Bake at 350 degrees F for 35-40 minutes or until cake tests done.
For sauce, combine sugar and cornstarch in a saucepan. Add water and blueberries. Cook and stir until thick and bubbly. Spoon over individual servings.
1/2 cup butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sour cream
1 pound bulk pork sausage, cooked and drained
1 cup fresh or frozen blueberries
1/2 cup chopped pecans
BLUEBERRY SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
Directions
In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and baking soda; add alternately with sour cream to creamed mixture, beating well after each addition. Fold in sausage and blueberries.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with pecans. Bake at 350 degrees F for 35-40 minutes or until cake tests done.
For sauce, combine sugar and cornstarch in a saucepan. Add water and blueberries. Cook and stir until thick and bubbly. Spoon over individual servings.
Baking Powder Biscuits II recipe.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable oil
2/3 cup buttermilk
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
In a large bowl, mix together flour, baking powder and salt. Use a fork to blend in the oil. Add buttermilk and stir until the dough comes together.
Roll dough out on a lightly floured surface. Cut dough into biscuits.
Bake in preheated oven for 15 minutes, or until golden brown.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable oil
2/3 cup buttermilk
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
In a large bowl, mix together flour, baking powder and salt. Use a fork to blend in the oil. Add buttermilk and stir until the dough comes together.
Roll dough out on a lightly floured surface. Cut dough into biscuits.
Bake in preheated oven for 15 minutes, or until golden brown.
Buffalo Chicken Wings II recipe.
Ingredients
12 chicken wings, split and tips discarded
3 tablespoons butter, divided
1/4 cup all-purpose flour
1 tablespoon distilled white vinegar
3 teaspoons hot pepper sauce
1/4 teaspoon salt
1/2 cup blue cheese salad dressing
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons butter in a 9x13 inch baking dish in preheated oven. Coat chicken with flour, shake off excess and place in dish.
Bake uncovered in preheated oven for 20 minutes. Turn pieces and bake uncovered for another 20 to 25 minutes, or until chicken is cooked through and no longer pink inside when thickest pieces are cut in the center. Drain on paper toweling.
In a small bowl combine the remaining 1 tablespoon butter, vinegar, pepper sauce and salt and mix until well blended. Add chicken and toss until evenly coated with mixture. Serve with bleu cheese salad dressing.
12 chicken wings, split and tips discarded
3 tablespoons butter, divided
1/4 cup all-purpose flour
1 tablespoon distilled white vinegar
3 teaspoons hot pepper sauce
1/4 teaspoon salt
1/2 cup blue cheese salad dressing
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons butter in a 9x13 inch baking dish in preheated oven. Coat chicken with flour, shake off excess and place in dish.
Bake uncovered in preheated oven for 20 minutes. Turn pieces and bake uncovered for another 20 to 25 minutes, or until chicken is cooked through and no longer pink inside when thickest pieces are cut in the center. Drain on paper toweling.
In a small bowl combine the remaining 1 tablespoon butter, vinegar, pepper sauce and salt and mix until well blended. Add chicken and toss until evenly coated with mixture. Serve with bleu cheese salad dressing.
BBQ Fried Chicken recipe.
Ingredients
3 pounds skinless, boneless chicken breast halves - cut into 1 inch strips
3 cups all-purpose flour
2 teaspoons garlic pepper seasoning
2 cups buttermilk
3/4 cup honey barbecue sauce
2 eggs
Directions
Preheat the oven to 350 degrees F (175 degrees F). Spray a baking sheet with nonstick cooking spray.
In a shallow dish, stir together the flour and garlic pepper. In a separate bowl, whisk together the buttermilk, barbeque sauce, and eggs. Coat chicken with the flour mixture, then dip into the buttermilk mixture. Dip into the flour mixture again. Place chicken strips on the prepared baking sheet.
Bake for 30 minutes in the preheated oven, or until golden brown on one side. Turn over, and continue to cook until golden on the other side, 20 to 30 minutes.
3 pounds skinless, boneless chicken breast halves - cut into 1 inch strips
3 cups all-purpose flour
2 teaspoons garlic pepper seasoning
2 cups buttermilk
3/4 cup honey barbecue sauce
2 eggs
Directions
Preheat the oven to 350 degrees F (175 degrees F). Spray a baking sheet with nonstick cooking spray.
In a shallow dish, stir together the flour and garlic pepper. In a separate bowl, whisk together the buttermilk, barbeque sauce, and eggs. Coat chicken with the flour mixture, then dip into the buttermilk mixture. Dip into the flour mixture again. Place chicken strips on the prepared baking sheet.
Bake for 30 minutes in the preheated oven, or until golden brown on one side. Turn over, and continue to cook until golden on the other side, 20 to 30 minutes.
Best Wild Rice Soup Ever recipe.
Ingredients
3/4 cup butter
2 tablespoons minced onion
2 tablespoons minced garlic
1 cup all-purpose flour
6 cups chicken broth
2/3 cup diced cooked ham
1 cup finely shredded carrots
1/2 cup slivered almonds
1 teaspoon salt
1 1/2 tablespoons pepper
1 1/3 cups uncooked wild rice
2 cups half-and-half cream
1/4 cup sherry
2 tablespoons fresh parsley
2 tablespoons fresh chives
Directions
Melt the butter in a large pot, and saute the onion and garlic. Gradually blend in the flour. Cook and stir until onion is tender and flour is golden brown. Whisk in broth, bring to a boil, and simmer 5 minutes. Stir in ham, carrots, and almonds. Season with salt and pepper, cover, and simmer 45 minutes, stirring occasionally.
Mix rice, half-and-half, and sherry into the soup, and continue cooking 30 minutes. Stir in parsley and chives, and cook another 30 minutes, until rice is tender.
3/4 cup butter
2 tablespoons minced onion
2 tablespoons minced garlic
1 cup all-purpose flour
6 cups chicken broth
2/3 cup diced cooked ham
1 cup finely shredded carrots
1/2 cup slivered almonds
1 teaspoon salt
1 1/2 tablespoons pepper
1 1/3 cups uncooked wild rice
2 cups half-and-half cream
1/4 cup sherry
2 tablespoons fresh parsley
2 tablespoons fresh chives
Directions
Melt the butter in a large pot, and saute the onion and garlic. Gradually blend in the flour. Cook and stir until onion is tender and flour is golden brown. Whisk in broth, bring to a boil, and simmer 5 minutes. Stir in ham, carrots, and almonds. Season with salt and pepper, cover, and simmer 45 minutes, stirring occasionally.
Mix rice, half-and-half, and sherry into the soup, and continue cooking 30 minutes. Stir in parsley and chives, and cook another 30 minutes, until rice is tender.
Bubble 'n' Squeak II recipe.
Ingredients
1 (16 ounce) package farfalle (bow tie) pasta
1 medium head cabbage, quartered
2 tablespoons olive oil
ground black pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, saute cabbage in olive oil. If skillet gets dry add a bit more oil. Saute about 10 minutes then add cooked farfalle pasta. Reduce heat to low and cook, stirring occasionally, for about 20 minutes more. Sprinkle on pepper to taste.
1 (16 ounce) package farfalle (bow tie) pasta
1 medium head cabbage, quartered
2 tablespoons olive oil
ground black pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, saute cabbage in olive oil. If skillet gets dry add a bit more oil. Saute about 10 minutes then add cooked farfalle pasta. Reduce heat to low and cook, stirring occasionally, for about 20 minutes more. Sprinkle on pepper to taste.
Angel Pudding recipe.
Ingredients
1 (10 inch) angel food cake
6 cups cold milk
1 (5.9 ounce) package instant chocolate pudding mix
1 (5 ounce) package instant vanilla pudding mix
2 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy (e.g., Butterfinger, ™), crushed
Directions
Place half of cake cubes in the bottom of a 9x13 inch dish. Prepare chocolate and vanilla puddings with cold milk according to package directions. Spread prepared chocolate pudding over cake cubes in dish. Top with half the crushed candy. Distribute remaining cake cubes over candy and top with vanilla pudding and remaining candy. Chill until serving.
1 (10 inch) angel food cake
6 cups cold milk
1 (5.9 ounce) package instant chocolate pudding mix
1 (5 ounce) package instant vanilla pudding mix
2 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy (e.g., Butterfinger, ™), crushed
Directions
Place half of cake cubes in the bottom of a 9x13 inch dish. Prepare chocolate and vanilla puddings with cold milk according to package directions. Spread prepared chocolate pudding over cake cubes in dish. Top with half the crushed candy. Distribute remaining cake cubes over candy and top with vanilla pudding and remaining candy. Chill until serving.
Bananas Foster II recipe.
Ingredients
1/4 cup butter
2/3 cup dark brown sugar
3 1/2 tablespoons rum
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
1/4 cup coarsely chopped walnuts
1 pint vanilla ice cream
Directions
In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.
1/4 cup butter
2/3 cup dark brown sugar
3 1/2 tablespoons rum
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
1/4 cup coarsely chopped walnuts
1 pint vanilla ice cream
Directions
In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.
Baked Chicken on the Grill recipe.
Ingredients
2/3 cup buttermilk baking mix
1 1/2 teaspoons paprika
1 1/4 teaspoons seasoned salt
1/2 teaspoon pepper
1 (3 pound) broiler-fryer chicken, cut up
Directions
Place baking mix, paprika, seasoned salt and pepper in a large resealable plastic bag. Close and shake to mix. Add chicken, a few pieces at a time, and shake to coat. Place chicken in a greased metal or foil 13-in. x 9-in.x 2-in. baking pan. Place on grill. Cover and grill over low coals, turning once halfway through cooking time, for 60-75 minutes or until juices run clear.
2/3 cup buttermilk baking mix
1 1/2 teaspoons paprika
1 1/4 teaspoons seasoned salt
1/2 teaspoon pepper
1 (3 pound) broiler-fryer chicken, cut up
Directions
Place baking mix, paprika, seasoned salt and pepper in a large resealable plastic bag. Close and shake to mix. Add chicken, a few pieces at a time, and shake to coat. Place chicken in a greased metal or foil 13-in. x 9-in.x 2-in. baking pan. Place on grill. Cover and grill over low coals, turning once halfway through cooking time, for 60-75 minutes or until juices run clear.
Beef or Moose Jerky recipe.
Ingredients
3 pounds rump roast
3 cups soy sauce
3 cups packed brown sugar
4 fluid ounces hickory-flavored liquid smoke
Directions
Slice roast into slabs approximately 1/4 inch thick, (Note: you can have this done at the grocery store or butcher). Trim off all of the fat from the edges. Cut the slabs into pencil-like strips (about 1/4 inch wide), and about 4 inches long.
In a large bowl, combine the soy sauce, brown sugar and hickory-flavored liquid smoke; blend well. Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes.
Place the meat in a food dehydrator for about 12 to 20 hours, depending how dry you like your jerky. Rotate the trays after 6 hours. For example: Bottom tray on top, top tray on bottom, second tray from bottom to be second tray from top, and so on.
3 pounds rump roast
3 cups soy sauce
3 cups packed brown sugar
4 fluid ounces hickory-flavored liquid smoke
Directions
Slice roast into slabs approximately 1/4 inch thick, (Note: you can have this done at the grocery store or butcher). Trim off all of the fat from the edges. Cut the slabs into pencil-like strips (about 1/4 inch wide), and about 4 inches long.
In a large bowl, combine the soy sauce, brown sugar and hickory-flavored liquid smoke; blend well. Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes.
Place the meat in a food dehydrator for about 12 to 20 hours, depending how dry you like your jerky. Rotate the trays after 6 hours. For example: Bottom tray on top, top tray on bottom, second tray from bottom to be second tray from top, and so on.
Artichoke Spinach Dip recipe.
Ingredients
1/4 cup butter
1 (10 ounce) package frozen chopped spinach, partially thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2 (8 ounce) packages cream cheese, softened
2 (16 ounce) containers sour cream
1 cup grated Parmesan cheese
garlic salt to taste
Directions
Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.
1/4 cup butter
1 (10 ounce) package frozen chopped spinach, partially thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2 (8 ounce) packages cream cheese, softened
2 (16 ounce) containers sour cream
1 cup grated Parmesan cheese
garlic salt to taste
Directions
Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.
Amazingly Good Eggnog recipe.
Ingredients
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Directions
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Directions
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.
Amish Sourdough Pancakes recipe.
Ingredients
2 cups buttermilk pancake mix
1 1/2 cups water
1 cup Amish Friendship Bread Starter
Directions
Place the pancake mix in a large bowl. Add the water and Amish Friendship Bread Starter and stir until well combined.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
2 cups buttermilk pancake mix
1 1/2 cups water
1 cup Amish Friendship Bread Starter
Directions
Place the pancake mix in a large bowl. Add the water and Amish Friendship Bread Starter and stir until well combined.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Avocado-Egg Salad Tostada Filling recipe.
Ingredients
3 slices bacon
1 avocado - peeled, pitted, and diced
3 tablespoons lime juice
1/2 teaspoon dry mustard powder
1 teaspoon paprika
1/4 cup light creamy salad dressing (such as Miracle Whip Light�)
1/2 tomato, diced
1/4 small onion, diced
salt and cayenne pepper to taste
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble once cool.
Mash the avocado in a mixing bowl with the lime juice, mustard powder, paprika, and salad dressing. Stir in the chopped eggs, crumbled bacon, diced tomato, and diced onion until evenly combined. Season to taste with salt and cayenne pepper.
3 slices bacon
1 avocado - peeled, pitted, and diced
3 tablespoons lime juice
1/2 teaspoon dry mustard powder
1 teaspoon paprika
1/4 cup light creamy salad dressing (such as Miracle Whip Light�)
1/2 tomato, diced
1/4 small onion, diced
salt and cayenne pepper to taste
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble once cool.
Mash the avocado in a mixing bowl with the lime juice, mustard powder, paprika, and salad dressing. Stir in the chopped eggs, crumbled bacon, diced tomato, and diced onion until evenly combined. Season to taste with salt and cayenne pepper.
Bell Pepper Frittata recipe.
Ingredients
1 teaspoon butter
1 tablespoon chopped onion
1 roma (plum) tomato, seeded and chopped
2 eggs, beaten
1 teaspoon butter (optional)
1 pinch dried tarragon, or to taste
1 pinch dried basil, or to taste
1 pinch salt and ground black pepper to taste
1 teaspoon shredded Cheddar cheese, or to taste
1 large red bell pepper, top and seeds removed
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat the butter in a skillet over medium heat until the foam subsides, and cook and stir the onion and tomato until the onion is translucent and the liquid from the tomato has evaporated, about 8 minutes. Transfer the tomato and onion to a bowl. Pour the beaten eggs into the cooked vegetables, and stir in tarragon, basil, salt, black pepper, and Cheddar cheese until thoroughly combined. Pour the egg mixture into the red bell pepper, and set into a small baking dish, standing upright. Cover the dish and pepper with foil.
Bake in the preheated oven until the pepper is tender and the eggs are set, about 55 minutes.
1 teaspoon butter
1 tablespoon chopped onion
1 roma (plum) tomato, seeded and chopped
2 eggs, beaten
1 teaspoon butter (optional)
1 pinch dried tarragon, or to taste
1 pinch dried basil, or to taste
1 pinch salt and ground black pepper to taste
1 teaspoon shredded Cheddar cheese, or to taste
1 large red bell pepper, top and seeds removed
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat the butter in a skillet over medium heat until the foam subsides, and cook and stir the onion and tomato until the onion is translucent and the liquid from the tomato has evaporated, about 8 minutes. Transfer the tomato and onion to a bowl. Pour the beaten eggs into the cooked vegetables, and stir in tarragon, basil, salt, black pepper, and Cheddar cheese until thoroughly combined. Pour the egg mixture into the red bell pepper, and set into a small baking dish, standing upright. Cover the dish and pepper with foil.
Bake in the preheated oven until the pepper is tender and the eggs are set, about 55 minutes.
Brown Sugar Crinkles recipe.
Ingredients
1 cup butter or margarine, softened
1 cup shortening
3 cups sugar
1 1/2 cups packed brown sugar
1 tablespoon vanilla extract
6 cups all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoons salt
Directions
In a mixing bowl, cream butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture (the dough will be soft).
Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
1 cup butter or margarine, softened
1 cup shortening
3 cups sugar
1 1/2 cups packed brown sugar
1 tablespoon vanilla extract
6 cups all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoons salt
Directions
In a mixing bowl, cream butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture (the dough will be soft).
Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
Big Bob's Big Brunch Quesadillas recipe.
Ingredients
1/2 small onion, chopped
1/2 tomato, chopped
1 jalapeno pepper, seeded and minced
1 sprig fresh cilantro, chopped
6 eggs, beaten
4 (10 inch) flour tortillas
2 cups shredded Cheddar cheese
1/4 cup sour cream, for topping
1/4 cup guacamole, for topping
Directions
Heat skillet at a high setting and toss in the chopped onion, tomato, jalapeno, and cilantro. Saute until tender.
When vegetables have softened, crack eggs into the pan. Allow eggs to cook all the way on one side and then flip and cook the other side.
When the eggs are finished, heat tortillas in the same skillet until warmed through. Place one tortilla on a plate and top with egg mixture and shredded cheese. Top each serving with 1 tablespoon each guacamole and sour cream.
1/2 small onion, chopped
1/2 tomato, chopped
1 jalapeno pepper, seeded and minced
1 sprig fresh cilantro, chopped
6 eggs, beaten
4 (10 inch) flour tortillas
2 cups shredded Cheddar cheese
1/4 cup sour cream, for topping
1/4 cup guacamole, for topping
Directions
Heat skillet at a high setting and toss in the chopped onion, tomato, jalapeno, and cilantro. Saute until tender.
When vegetables have softened, crack eggs into the pan. Allow eggs to cook all the way on one side and then flip and cook the other side.
When the eggs are finished, heat tortillas in the same skillet until warmed through. Place one tortilla on a plate and top with egg mixture and shredded cheese. Top each serving with 1 tablespoon each guacamole and sour cream.
Alder Wood-Smoked Acorn Squash Soup recipe.
Ingredients
3 split pieces of alder wood
4 acorn squash, halved and seeded
8 ounces sliced maple cured bacon
1 cup butter
1 quart chicken stock
1 quart water
salt to taste
1 tablespoon cumin
4 cups sour cream
1 cup parsley
2 cups chopped fresh cilantro
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Directions
Prepare charcoal for smoking: Light and wait for the gray ash to cover at least 90 percent of the coals. Place the split wood on the coals and wait about 10 minutes before reducing the air flow to make it burn slower.
Arrange the squash halves cut side down on the grilling surface and close the lid. Slow smoke for 2 hours or less if you prefer them less smoky - as long as they are tender.
Place bacon in a skillet over medium heat. Cook until browned and crisp; remove and drain on paper towels.
Once the squash are smoked, scoop the flesh out of the skins with a large spoon and transfer to a food processor. Process until smooth, adding butter and half of the water. Transfer to a soup pot and stir in the chicken broth and remaining water. Season with cumin, parsley and paprika; simmer over low heat for 40 minutes.
To serve, ladle soup into bowls and top with a dollop of sour cream, a generous amount of crumbled bacon and cilantro. Dust lightly with cayenne pepper.
3 split pieces of alder wood
4 acorn squash, halved and seeded
8 ounces sliced maple cured bacon
1 cup butter
1 quart chicken stock
1 quart water
salt to taste
1 tablespoon cumin
4 cups sour cream
1 cup parsley
2 cups chopped fresh cilantro
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Directions
Prepare charcoal for smoking: Light and wait for the gray ash to cover at least 90 percent of the coals. Place the split wood on the coals and wait about 10 minutes before reducing the air flow to make it burn slower.
Arrange the squash halves cut side down on the grilling surface and close the lid. Slow smoke for 2 hours or less if you prefer them less smoky - as long as they are tender.
Place bacon in a skillet over medium heat. Cook until browned and crisp; remove and drain on paper towels.
Once the squash are smoked, scoop the flesh out of the skins with a large spoon and transfer to a food processor. Process until smooth, adding butter and half of the water. Transfer to a soup pot and stir in the chicken broth and remaining water. Season with cumin, parsley and paprika; simmer over low heat for 40 minutes.
To serve, ladle soup into bowls and top with a dollop of sour cream, a generous amount of crumbled bacon and cilantro. Dust lightly with cayenne pepper.
Buffalo Taco Dip recipe.
Ingredients
cooking spray
1 tablespoon olive oil
1 large onion, chopped
1 pound ground buffalo meat
2 (1 ounce) packets taco seasoning mix
1 (14.25 ounce) can refried beans
2 cups guacamole
2 cups sour cream
1 (6 ounce) can sliced black olives
1 bunch green onions, chopped
3 jalapeno peppers, chopped
2 cups shredded sharp Cheddar cheese
Directions
Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with nonstick cooking spray.
Heat olive oil in a large skillet over medium heat. Cook the onion in the oil until translucent, about 5 minutes. Stir in the ground buffalo. Cook, breaking up meat with a spoon as it browns, about 10 minutes. Sprinkle the contents of 1 taco seasoning packet over meat and onion; mix well.
Combine the remaining packet of taco seasoning mix and the refried beans in a small bowl. Spread seasoned beans in the prepared baking dish. Layer the buffalo and onion mixture, guacamole, and sour cream over the beans. Top with the black olives, green onions, jalapenos, and the shredded Cheddar cheese.
Bake in the preheated oven until the cheese is melted, and the ingredients are hot, about 30 minutes.
cooking spray
1 tablespoon olive oil
1 large onion, chopped
1 pound ground buffalo meat
2 (1 ounce) packets taco seasoning mix
1 (14.25 ounce) can refried beans
2 cups guacamole
2 cups sour cream
1 (6 ounce) can sliced black olives
1 bunch green onions, chopped
3 jalapeno peppers, chopped
2 cups shredded sharp Cheddar cheese
Directions
Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with nonstick cooking spray.
Heat olive oil in a large skillet over medium heat. Cook the onion in the oil until translucent, about 5 minutes. Stir in the ground buffalo. Cook, breaking up meat with a spoon as it browns, about 10 minutes. Sprinkle the contents of 1 taco seasoning packet over meat and onion; mix well.
Combine the remaining packet of taco seasoning mix and the refried beans in a small bowl. Spread seasoned beans in the prepared baking dish. Layer the buffalo and onion mixture, guacamole, and sour cream over the beans. Top with the black olives, green onions, jalapenos, and the shredded Cheddar cheese.
Bake in the preheated oven until the cheese is melted, and the ingredients are hot, about 30 minutes.
Andi's Own Delightful Brunch Burritos recipe.
Ingredients
butter flavored cooking spray
6 cloves garlic, crushed
1 (8 ounce) package mushrooms
1 teaspoon garlic salt
6 eggs, beaten
4 (10 inch) flour tortillas
2 cups shredded Monterey Jack cheese
16 cherry tomatoes
1 (5 ounce) package alfalfa sprouts
Directions
Liberally spray a medium saucepan with cooking spray. Repeat spraying while cooking as needed. Over medium heat, cook the garlic approximately 3 minutes. Stir in the mushrooms, and season with garlic salt. Cook until mushrooms are tender, about 3 minutes, and set aside.
In the same saucepan, scramble eggs. Stir in the mushrooms, and continue to scramble until eggs are firm.
Transfer 1/4 of the egg mixture into each tortilla. Top each with 1/2 cup cheese, 4 cherry tomatoes and 1/4 of the sprouts. Roll tortillas, and serve.
butter flavored cooking spray
6 cloves garlic, crushed
1 (8 ounce) package mushrooms
1 teaspoon garlic salt
6 eggs, beaten
4 (10 inch) flour tortillas
2 cups shredded Monterey Jack cheese
16 cherry tomatoes
1 (5 ounce) package alfalfa sprouts
Directions
Liberally spray a medium saucepan with cooking spray. Repeat spraying while cooking as needed. Over medium heat, cook the garlic approximately 3 minutes. Stir in the mushrooms, and season with garlic salt. Cook until mushrooms are tender, about 3 minutes, and set aside.
In the same saucepan, scramble eggs. Stir in the mushrooms, and continue to scramble until eggs are firm.
Transfer 1/4 of the egg mixture into each tortilla. Top each with 1/2 cup cheese, 4 cherry tomatoes and 1/4 of the sprouts. Roll tortillas, and serve.
Brown Sugar and Honey Limeade recipe.
Ingredients
1 3/4 cups freshly squeezed lime juice and pulp
10 cups cool water
1/2 cup honey, warmed
1/2 cup brown sugar
2 limes, sliced
Directions
Combine the lime juice and water in a pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve.
1 3/4 cups freshly squeezed lime juice and pulp
10 cups cool water
1/2 cup honey, warmed
1/2 cup brown sugar
2 limes, sliced
Directions
Combine the lime juice and water in a pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve.
Arugula-Fennel Salad recipe.
Ingredients
1/3 cup extra-virgin olive oil
1/2 teaspoon salt
1 teaspoon lemon zest
1/4 cup fresh lemon juice
6 cups arugula
2 small fennel bulbs, cored and thinly sliced
1/2 cup toasted pine nuts
30 grape tomatoes, halved
1/2 cup freshly grated Parmesan cheese
Directions
Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.
1/3 cup extra-virgin olive oil
1/2 teaspoon salt
1 teaspoon lemon zest
1/4 cup fresh lemon juice
6 cups arugula
2 small fennel bulbs, cored and thinly sliced
1/2 cup toasted pine nuts
30 grape tomatoes, halved
1/2 cup freshly grated Parmesan cheese
Directions
Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.
Brownie Mix in a Jar II recipe.
Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2/3 cup unsweetened cocoa powder
2 1/4 cups white sugar
1/2 cup chopped pecans
Directions
Mix together flour, baking powder, and salt in a quart jar. Layer remaining ingredients in the order listed. Press each layer firmly in place before adding the next layer. NOTE: Be sure to wipe out the inside of the jar with a dry paper towel after adding the cocoa powder, so the other layers will show through the glass.
Attach a tag with the following instructions: Brownie Mix in a Jar 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13inch baking pan. 2. Empty jar of brownie mix into a large mixing bowl, and stir to blend. Mix in 3/4 cup melted butter and 4 eggs. Mix thoroughly. Spread batter evenly into prepared baking pan. 3. Bake for 25 to 30 minutes in preheated oven. Cool completely in pan before cutting into 2 inch squares.
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2/3 cup unsweetened cocoa powder
2 1/4 cups white sugar
1/2 cup chopped pecans
Directions
Mix together flour, baking powder, and salt in a quart jar. Layer remaining ingredients in the order listed. Press each layer firmly in place before adding the next layer. NOTE: Be sure to wipe out the inside of the jar with a dry paper towel after adding the cocoa powder, so the other layers will show through the glass.
Attach a tag with the following instructions: Brownie Mix in a Jar 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13inch baking pan. 2. Empty jar of brownie mix into a large mixing bowl, and stir to blend. Mix in 3/4 cup melted butter and 4 eggs. Mix thoroughly. Spread batter evenly into prepared baking pan. 3. Bake for 25 to 30 minutes in preheated oven. Cool completely in pan before cutting into 2 inch squares.
Subscribe to:
Posts (Atom)