Ingredients
Banana Cupcakes:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1/4 cup milk
2 large bananas, chopped
Buttercream Frosting:
2/3 cup butter, at room temperature
1/2 teaspoon vanilla extract
2 1/4 cups confectioners' sugar
2 tablespoons heavy cream
4 drops yellow food coloring, or as desired
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.
6.03.2011
Bacon Wrapped Pork Medallions recipe.
Ingredients
8 slices bacon
1 tablespoon garlic powder
1 teaspoon seasoned salt
1 teaspoon dried basil
1 teaspoon dried oregano
2 pounds pork tenderloin
2 tablespoons butter
2 tablespoons olive oil
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.
Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
8 slices bacon
1 tablespoon garlic powder
1 teaspoon seasoned salt
1 teaspoon dried basil
1 teaspoon dried oregano
2 pounds pork tenderloin
2 tablespoons butter
2 tablespoons olive oil
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.
Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Braided Egg Bread recipe.
Ingredients
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
2 cups hot milk
1/2 cup white sugar
1/2 cup butter
2 teaspoons salt
1/2 cup water
11 cups all-purpose flour
2 tablespoons sesame seeds
Directions
Proof yeast and 1/2 cup warm water in a large mixing bowl.
Combine hot milk, sugar, butter, salt, and 1/2 cup water in a medium bowl. Cool to 110 degrees.
In small bowl, slightly beat 5 eggs, then add to cooled milk mixture. Add milk mixture to yeast mixture. Add 2 cups flour and beat until smooth. Slowly add remaining flour until it forms a stiff dough. Knead on a floured board for 10 minutes (5 minutes with a bread hook). Place in a large glass or plastic bowl lightly greased. Turn dough over to grease both sides. Cover and let rise in a warm, dark place until doubled in volume, approximately 60 minutes.
Punch down, cover, and let rise again until double, approximately 30 minutes.
Punch again, and form into three parts. Form each part into a 20-inch roll. Braid rolls on a large, greased cookie sheet. Cover and let rise until doubled.
Lightly beat remaining egg and brush loaf. Sprinkle with sesame seeds. Bake in preheated 350 degree F (175 degrees C) oven for about 55 minutes until nicely browned. May be made into two regular sized loaves. Reduce baking time slightly.
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
2 cups hot milk
1/2 cup white sugar
1/2 cup butter
2 teaspoons salt
1/2 cup water
11 cups all-purpose flour
2 tablespoons sesame seeds
Directions
Proof yeast and 1/2 cup warm water in a large mixing bowl.
Combine hot milk, sugar, butter, salt, and 1/2 cup water in a medium bowl. Cool to 110 degrees.
In small bowl, slightly beat 5 eggs, then add to cooled milk mixture. Add milk mixture to yeast mixture. Add 2 cups flour and beat until smooth. Slowly add remaining flour until it forms a stiff dough. Knead on a floured board for 10 minutes (5 minutes with a bread hook). Place in a large glass or plastic bowl lightly greased. Turn dough over to grease both sides. Cover and let rise in a warm, dark place until doubled in volume, approximately 60 minutes.
Punch down, cover, and let rise again until double, approximately 30 minutes.
Punch again, and form into three parts. Form each part into a 20-inch roll. Braid rolls on a large, greased cookie sheet. Cover and let rise until doubled.
Lightly beat remaining egg and brush loaf. Sprinkle with sesame seeds. Bake in preheated 350 degree F (175 degrees C) oven for about 55 minutes until nicely browned. May be made into two regular sized loaves. Reduce baking time slightly.
Asian-Glazed 'Melt-in-Your-Mouth' Pork Tenderloin recipe.
Ingredients
1 gallon water
1/2 cup packed brown sugar
1/2 cup salt
2 tablespoons finely grated ginger
1/4 cup grated onion
1 lemon, thinly sliced
5 cloves garlic, minced
1/2 cup teriyaki sauce
1 (1 1/2 pound) pork tenderloin
1/2 cup teriyaki sauce
1/2 cup sweet and sour sauce
1/2 cup hoisin sauce
4 cloves garlic, minced
2 tablespoons finely grated ginger
3 tablespoons packed brown sugar
1/3 cup freshly squeezed orange juice
Directions
To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
Prepare an outdoor grill for high heat.
Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.
1 gallon water
1/2 cup packed brown sugar
1/2 cup salt
2 tablespoons finely grated ginger
1/4 cup grated onion
1 lemon, thinly sliced
5 cloves garlic, minced
1/2 cup teriyaki sauce
1 (1 1/2 pound) pork tenderloin
1/2 cup teriyaki sauce
1/2 cup sweet and sour sauce
1/2 cup hoisin sauce
4 cloves garlic, minced
2 tablespoons finely grated ginger
3 tablespoons packed brown sugar
1/3 cup freshly squeezed orange juice
Directions
To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
Prepare an outdoor grill for high heat.
Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.
Beer-Boiled Shrimp recipe.
Ingredients
1 pound butter
1 large onion, chopped
1 tablespoon salt
5 pounds large shrimp in shell (21 to 25 per lb), peeled and deveined
3 (12 fluid ounce) bottles beer
Directions
Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the salt and shrimp. Pour the beer over the shrimp, and simmer just until the shrimp turn pink. Turn off the heat, and allow the shrimp to sit at least 1/2 hour. Serve while still warm, or refrigerate and reheat before serving.
1 pound butter
1 large onion, chopped
1 tablespoon salt
5 pounds large shrimp in shell (21 to 25 per lb), peeled and deveined
3 (12 fluid ounce) bottles beer
Directions
Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the salt and shrimp. Pour the beer over the shrimp, and simmer just until the shrimp turn pink. Turn off the heat, and allow the shrimp to sit at least 1/2 hour. Serve while still warm, or refrigerate and reheat before serving.
Argentinean-Style Ribs recipe.
Ingredients
1 cup coarse salt, or as needed
6 pounds beef short ribs
6 limes, quartered
Directions
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Coat the ribs heavily with salt. This brings out the fat.
Grill for 5 to 7 minutes on each side, or to desired doneness. Remove cooked ribs to a large glass serving dish, and squeeze lime juice over them. Serve immediately.
1 cup coarse salt, or as needed
6 pounds beef short ribs
6 limes, quartered
Directions
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Coat the ribs heavily with salt. This brings out the fat.
Grill for 5 to 7 minutes on each side, or to desired doneness. Remove cooked ribs to a large glass serving dish, and squeeze lime juice over them. Serve immediately.
Baked Orange Salmon with Fennel recipe.
Ingredients
1 small fennel bulb, trimmed and diced
1 tablespoon olive oil
2 (8 ounce) salmon fillets
1/2 cup orange juice
1 pinch Old Bay Seasoning™
Directions
Preheat the oven to 350 degrees F (150 degrees C).
In a medium skillet over medium heat, cook fennel in olive oil until translucent, about 20 minutes.
Place the fillets skin side down in a glass baking dish. Pour the orange juice over the fillets. Sprinkle fennel over in an even layer, and season with OLD BAY. Cover the dish with aluminum foil.
Bake for 20 to 25 minutes, or until fish flakes easily with a fork.
1 small fennel bulb, trimmed and diced
1 tablespoon olive oil
2 (8 ounce) salmon fillets
1/2 cup orange juice
1 pinch Old Bay Seasoning™
Directions
Preheat the oven to 350 degrees F (150 degrees C).
In a medium skillet over medium heat, cook fennel in olive oil until translucent, about 20 minutes.
Place the fillets skin side down in a glass baking dish. Pour the orange juice over the fillets. Sprinkle fennel over in an even layer, and season with OLD BAY. Cover the dish with aluminum foil.
Bake for 20 to 25 minutes, or until fish flakes easily with a fork.
Barbecued Country Ribs recipe.
Ingredients
1/3 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 pounds boneless country-style ribs, cut into 2-inch chunks
1 tablespoon vegetable oil
1 cup hot water
1/2 cup ketchup
1/4 teaspoon chili powder
1/8 teaspoon hot pepper sauce
1 small onion, halved and sliced
Directions
In a large resealable plastic bag, combine the flour, garlic powder, salt and pepper. Add rib pieces; shake to coat. In a pressure cooker, brown meat on all sides in oil; drain. Combine the water, ketchup, chili powder and hot pepper sauce; pour over ribs. Add onion. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Remove from the heat; allow pressure to drop on its own. Skim fat from sauce if necessary and serve with ribs if desired.
1/3 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 pounds boneless country-style ribs, cut into 2-inch chunks
1 tablespoon vegetable oil
1 cup hot water
1/2 cup ketchup
1/4 teaspoon chili powder
1/8 teaspoon hot pepper sauce
1 small onion, halved and sliced
Directions
In a large resealable plastic bag, combine the flour, garlic powder, salt and pepper. Add rib pieces; shake to coat. In a pressure cooker, brown meat on all sides in oil; drain. Combine the water, ketchup, chili powder and hot pepper sauce; pour over ribs. Add onion. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Remove from the heat; allow pressure to drop on its own. Skim fat from sauce if necessary and serve with ribs if desired.
Bramblewood Blackberry Pie recipe.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold water
2/3 cup white sugar
1/2 teaspoon ground cinnamon
3 cups fresh blackberries
Directions
Preheat oven to 425 degrees F (220 degrees C).
Mix together 2 cups flour and salt in a medium mixing bowl. Make a well in the center, pour in the oil and water and stir together.
Separate the dough into two balls, using 3/4 of the dough for the first ball and 1/4 of the dough for the second. Place a sheet of wax paper over the bigger ball of dough, and roll it out; the dough can be crumbly, and the wax paper will help keep the dough in one large piece. Line an 8 inch pie pan with dough. Roll out the small ball of dough similarly, and set aside.
In a small bowl, mix together sugar, 1/4 cup flour, and cinnamon. Place berries in a large bowl, and sprinkle sugar mixture over the berries. Gently stir to coat. Spread filling into the dough lined pie pan. Cover with top crust, and pinch the crusts together. Poke holes in the top to allow steam to escape during baking. Line the edges of the crust with tin foil to prevent burning.
Bake for 30 to 45 minutes, or until crust is lightly browned and filling is hot and bubbly.
2 1/4 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold water
2/3 cup white sugar
1/2 teaspoon ground cinnamon
3 cups fresh blackberries
Directions
Preheat oven to 425 degrees F (220 degrees C).
Mix together 2 cups flour and salt in a medium mixing bowl. Make a well in the center, pour in the oil and water and stir together.
Separate the dough into two balls, using 3/4 of the dough for the first ball and 1/4 of the dough for the second. Place a sheet of wax paper over the bigger ball of dough, and roll it out; the dough can be crumbly, and the wax paper will help keep the dough in one large piece. Line an 8 inch pie pan with dough. Roll out the small ball of dough similarly, and set aside.
In a small bowl, mix together sugar, 1/4 cup flour, and cinnamon. Place berries in a large bowl, and sprinkle sugar mixture over the berries. Gently stir to coat. Spread filling into the dough lined pie pan. Cover with top crust, and pinch the crusts together. Poke holes in the top to allow steam to escape during baking. Line the edges of the crust with tin foil to prevent burning.
Bake for 30 to 45 minutes, or until crust is lightly browned and filling is hot and bubbly.
Amateur's Light Breeze Chicken Chili recipe.
Ingredients
2 (10 ounce) cans chunk chicken, undrained
2 (16 ounce) cans chili beans, drained
3 (14.5 ounce) cans Mexican-style stewed tomatoes
1 (12 ounce) jar sliced jalapeno peppers
1 large onion, chopped
2 large green bell peppers, seeded and chopped
1 1/2 tablespoons chili powder
2 tablespoons ground cumin
10 cups water, or as needed
1 (14.5 ounce) can chicken broth
salt to taste
Directions
In a large stockpot, combine the chicken, chili beans, tomatoes, jalapenos, onion and green bell pepper. Season with chili powder and cumin. Pour in the chicken broth, and enough water to cover the ingredients. Stir well, and bring to a boil. Reduce heat to medium, and let simmer for one hour. Season with salt to taste.
2 (10 ounce) cans chunk chicken, undrained
2 (16 ounce) cans chili beans, drained
3 (14.5 ounce) cans Mexican-style stewed tomatoes
1 (12 ounce) jar sliced jalapeno peppers
1 large onion, chopped
2 large green bell peppers, seeded and chopped
1 1/2 tablespoons chili powder
2 tablespoons ground cumin
10 cups water, or as needed
1 (14.5 ounce) can chicken broth
salt to taste
Directions
In a large stockpot, combine the chicken, chili beans, tomatoes, jalapenos, onion and green bell pepper. Season with chili powder and cumin. Pour in the chicken broth, and enough water to cover the ingredients. Stir well, and bring to a boil. Reduce heat to medium, and let simmer for one hour. Season with salt to taste.
Bing Cherry Congealed Salad recipe.
Ingredients
1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved
1 (15 ounce) can crushed pineapple, drained with juice reserved
1 (6 ounce) package cherry gelatin
1 (3 ounce) package cream cheese
6 fluid ounces cola-flavored carbonated beverage
1 cup chopped pecans
Directions
In a sauce pan, combine reserved cherry juice and pineapple juice to equal 1 cup. Bring to boil, add gelatin and whisk together. Remove from heat and add cream cheese and blend together until smooth.
Add cola and beat until mixture becomes fluffy. Fold in cherries, pineapple, and nuts. Pour into molded container, chill 6 to 8 hours or until firm.
1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved
1 (15 ounce) can crushed pineapple, drained with juice reserved
1 (6 ounce) package cherry gelatin
1 (3 ounce) package cream cheese
6 fluid ounces cola-flavored carbonated beverage
1 cup chopped pecans
Directions
In a sauce pan, combine reserved cherry juice and pineapple juice to equal 1 cup. Bring to boil, add gelatin and whisk together. Remove from heat and add cream cheese and blend together until smooth.
Add cola and beat until mixture becomes fluffy. Fold in cherries, pineapple, and nuts. Pour into molded container, chill 6 to 8 hours or until firm.
Baseball Bars recipe.
Ingredients
2/3 cup butter
1 cup packed brown sugar
1/4 cup light corn syrup
1/4 cup crunchy peanut butter
1 teaspoon vanilla extract
4 cups quick cooking oats
2 cups semisweet chocolate chips
2 cups butterscotch chips
2/3 cup crunchy peanut butter
1 cup chopped, unsalted dry-roasted peanuts
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 9 inch baking pan.
In a saucepan over medium heat melt the butter, brown sugar and corn syrup together. Stir in 1/4 cup of the peanut butter and the vanilla. Mix well and stir in the oats. Press the mixture into the bottom of the prepared pan.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
To Make Topping: In the top half of a double boiler melt the chocolate chips and butterscotch chips together. Stir in 2/3 cup of the peanut butter and the chopped nuts. Stir until well blended.
Spread the topping over the still warm cooked bars. Sprinkle with additional chopped nuts, if desired. Let bars cool on a rack then refrigerate. Cut into bars once chilled.
2/3 cup butter
1 cup packed brown sugar
1/4 cup light corn syrup
1/4 cup crunchy peanut butter
1 teaspoon vanilla extract
4 cups quick cooking oats
2 cups semisweet chocolate chips
2 cups butterscotch chips
2/3 cup crunchy peanut butter
1 cup chopped, unsalted dry-roasted peanuts
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 9 inch baking pan.
In a saucepan over medium heat melt the butter, brown sugar and corn syrup together. Stir in 1/4 cup of the peanut butter and the vanilla. Mix well and stir in the oats. Press the mixture into the bottom of the prepared pan.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
To Make Topping: In the top half of a double boiler melt the chocolate chips and butterscotch chips together. Stir in 2/3 cup of the peanut butter and the chopped nuts. Stir until well blended.
Spread the topping over the still warm cooked bars. Sprinkle with additional chopped nuts, if desired. Let bars cool on a rack then refrigerate. Cut into bars once chilled.
Bacon and Mushroom Spaghetti recipe.
Ingredients
1 pound dry spaghetti
1 pound bacon, cut crosswise into 1-inch pieces
1 large sweet onion (such as Vidalia�), chopped
2 (4.5 ounce) cans sliced mushrooms, drained
2 (15 ounce) cans tomato sauce
Directions
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
While the pasta is cooking, brown the bacon with onion in a large pan over medium heat until the bacon is almost crisp, about 10 minutes; drain excess fat, and stir in the mushrooms and tomato sauce. Bring the sauce to a boil. Return the cooked spaghetti to the pot, mix with sauce, and serve.
1 pound dry spaghetti
1 pound bacon, cut crosswise into 1-inch pieces
1 large sweet onion (such as Vidalia�), chopped
2 (4.5 ounce) cans sliced mushrooms, drained
2 (15 ounce) cans tomato sauce
Directions
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
While the pasta is cooking, brown the bacon with onion in a large pan over medium heat until the bacon is almost crisp, about 10 minutes; drain excess fat, and stir in the mushrooms and tomato sauce. Bring the sauce to a boil. Return the cooked spaghetti to the pot, mix with sauce, and serve.
Apple Nut Stuffing recipe.
Ingredients
1/4 cup butter
1 cup chopped onion
1 cup chopped celery
6 cups toasted bread cubes
3 cups diced peeled apples
1/2 cup coarsely chopped walnuts
1/4 cup raisins
1/2 cup apple cider
1 teaspoon dried sage
1 teaspoon salt
1/2 teaspoon pepper
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium heat. Saute onion and celery until tender, but not browned; transfer to a large bowl. Add bread cubes, chopped apples, walnuts, raisins, and apple cider. Season with sage, salt and pepper. Mix well, and place into a baking dish.
Cover, and bake in preheated oven for 1 1/2 hours.
1/4 cup butter
1 cup chopped onion
1 cup chopped celery
6 cups toasted bread cubes
3 cups diced peeled apples
1/2 cup coarsely chopped walnuts
1/4 cup raisins
1/2 cup apple cider
1 teaspoon dried sage
1 teaspoon salt
1/2 teaspoon pepper
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium heat. Saute onion and celery until tender, but not browned; transfer to a large bowl. Add bread cubes, chopped apples, walnuts, raisins, and apple cider. Season with sage, salt and pepper. Mix well, and place into a baking dish.
Cover, and bake in preheated oven for 1 1/2 hours.
Bacon Chicken I recipe.
Ingredients
6 skinless, boneless chicken breast halves
6 slices bacon
1 (10.75 ounce) can condensed cream of celery soup
1/4 cup milk
Directions
Preheat oven to 350 degrees F (175 degrees C).
Wrap each chicken breast in one piece of bacon.
Place the chicken breasts in a 9x13 inch baking dish. Mix the soup and milk and pour mixture over the chicken breasts. Cover dish with foil.
Bake at 350 degrees F (175 degrees C) for 50 minutes, or until chicken is cooked through and juices run clear. Remove foil for the last 15 minutes of baking, to brown the bacon.
6 skinless, boneless chicken breast halves
6 slices bacon
1 (10.75 ounce) can condensed cream of celery soup
1/4 cup milk
Directions
Preheat oven to 350 degrees F (175 degrees C).
Wrap each chicken breast in one piece of bacon.
Place the chicken breasts in a 9x13 inch baking dish. Mix the soup and milk and pour mixture over the chicken breasts. Cover dish with foil.
Bake at 350 degrees F (175 degrees C) for 50 minutes, or until chicken is cooked through and juices run clear. Remove foil for the last 15 minutes of baking, to brown the bacon.
Asparagus-Zucchini Rice recipe.
Ingredients
1/2 tablespoon butter
1 onion, chopped
10 spears fresh asparagus, trimmed and cut into 2 inch pieces
1 zucchini, sliced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1 pinch cayenne pepper
salt and pepper to taste
2 cups water
1 cup uncooked long-grain white rice
Directions
In a medium saucepan over medium heat, melt the butter and saute the onion for about 2 minutes. Stir in asparagus and zucchini, and saute 5 minutes, or until tender. Season with oregano, basil, thyme, garlic powder, cayenne pepper, salt, and pepper. Cook and stir until vegetables are coated with the seasonings.
Pour water into the vegetable mixture, and stir in rice. Reduce heat, cover, and simmer 20 minutes, until the rice is tender.
1/2 tablespoon butter
1 onion, chopped
10 spears fresh asparagus, trimmed and cut into 2 inch pieces
1 zucchini, sliced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1 pinch cayenne pepper
salt and pepper to taste
2 cups water
1 cup uncooked long-grain white rice
Directions
In a medium saucepan over medium heat, melt the butter and saute the onion for about 2 minutes. Stir in asparagus and zucchini, and saute 5 minutes, or until tender. Season with oregano, basil, thyme, garlic powder, cayenne pepper, salt, and pepper. Cook and stir until vegetables are coated with the seasonings.
Pour water into the vegetable mixture, and stir in rice. Reduce heat, cover, and simmer 20 minutes, until the rice is tender.
Blue Ribbon Horseradish Pickles recipe.
Ingredients
7 cups water
1 3/4 cups white vinegar
1 1/4 cups white sugar
1 teaspoon whole pickling spices
5 tablespoons pickling salt
10 cloves garlic, peeled
10 (1/4 inch x 3 inch) strips peeled fresh horseradish root
40 small pickling cucumbers
Directions
Soak the cucumbers in ice cold water for 2 to 3 hours.
Sterilize 5 (1 quart) jars with lids and rings and keep hot.
In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil.
While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. Trim the ends from the cucumbers and make a slit in the skin of each one so the brine can soak in and any air can get out. Pack the cucumbers into the jars. Pour the boiling brine into the jars to within 1/2 inch of the rims. Seal with lids and rings.
Bring the water to a boil in the pot where you sterilized the jars. Place the jars into the water and turn off the heat. Let them sit in there until the water is cool. Test the jars for a good seal by pressing on the center of the lid. Refrigerate any unsealed jars.
7 cups water
1 3/4 cups white vinegar
1 1/4 cups white sugar
1 teaspoon whole pickling spices
5 tablespoons pickling salt
10 cloves garlic, peeled
10 (1/4 inch x 3 inch) strips peeled fresh horseradish root
40 small pickling cucumbers
Directions
Soak the cucumbers in ice cold water for 2 to 3 hours.
Sterilize 5 (1 quart) jars with lids and rings and keep hot.
In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil.
While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. Trim the ends from the cucumbers and make a slit in the skin of each one so the brine can soak in and any air can get out. Pack the cucumbers into the jars. Pour the boiling brine into the jars to within 1/2 inch of the rims. Seal with lids and rings.
Bring the water to a boil in the pot where you sterilized the jars. Place the jars into the water and turn off the heat. Let them sit in there until the water is cool. Test the jars for a good seal by pressing on the center of the lid. Refrigerate any unsealed jars.
Bell Pepper-Cabbage Salad recipe.
Ingredients
1 head cabbage, cored
1 green bell pepper, diced
4 stalks celery ribs, diced
1 1/2 cups cider vinegar
1 cup water
6 packets artificial sweetener
Directions
Use the grating attachment of a food processor to grate the cabbage; transfer to a large bowl. Toss the green pepper and celery with the cabbage. Stir the vinegar, sweetener, and water together in a bowl; sprinkle over the cabbage mixture and toss until thoroughly coated.
1 head cabbage, cored
1 green bell pepper, diced
4 stalks celery ribs, diced
1 1/2 cups cider vinegar
1 cup water
6 packets artificial sweetener
Directions
Use the grating attachment of a food processor to grate the cabbage; transfer to a large bowl. Toss the green pepper and celery with the cabbage. Stir the vinegar, sweetener, and water together in a bowl; sprinkle over the cabbage mixture and toss until thoroughly coated.
Basil Cream Sauce recipe.
Ingredients
2 cups fresh basil leaves
4 cloves garlic, minced
1/4 cup olive oil
2 ounces pine nuts
1/2 cup grated Parmesan cheese
salt and pepper to taste
1 pint light cream
Directions
In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.
2 cups fresh basil leaves
4 cloves garlic, minced
1/4 cup olive oil
2 ounces pine nuts
1/2 cup grated Parmesan cheese
salt and pepper to taste
1 pint light cream
Directions
In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.
Alphabet Soup recipe.
Ingredients
1 pound ground round
3 cubes beef bouillon
3 cups hot water
1 (46 fluid ounce) bottle spicy vegetable juice cocktail
1 pound frozen mixed vegetables, thawed
8 ounces uncooked alphabet pasta
6 cups water
salt and pepper to taste
Directions
Place the meat in a large stock pot, and cook over medium-high heat until evenly brown. Drain the meat, except for about 2 tablespoons of the juices.
Dissolve the bouillon cubes in 3 cups of hot water, and add to the stock pot with the meat. Stir in spicy vegetable juice cocktail, mixed vegetables, alphabet pasta, and 6 cups of water. Simmer 20 minutes, or until pasta is tender. Season to taste with salt and pepper, and serve.
1 pound ground round
3 cubes beef bouillon
3 cups hot water
1 (46 fluid ounce) bottle spicy vegetable juice cocktail
1 pound frozen mixed vegetables, thawed
8 ounces uncooked alphabet pasta
6 cups water
salt and pepper to taste
Directions
Place the meat in a large stock pot, and cook over medium-high heat until evenly brown. Drain the meat, except for about 2 tablespoons of the juices.
Dissolve the bouillon cubes in 3 cups of hot water, and add to the stock pot with the meat. Stir in spicy vegetable juice cocktail, mixed vegetables, alphabet pasta, and 6 cups of water. Simmer 20 minutes, or until pasta is tender. Season to taste with salt and pepper, and serve.
Berry Bliss Cake recipe.
Ingredients
3/4 cup cold milk
1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 1/2 cups thawed COOL WHIP Whipped Topping, divided
1 (10.75 ounce) package frozen pound cake
1/4 cup orange juice
2 cups mixed raspberries and sliced strawberries
1/4 cup blackberries
Directions
Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup of the whipped topping.
Cut cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the berries, half of the pudding mixture and middle cake layer. Repeat layers of berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and the remaining berries; cover loosely with foil.
Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator.
3/4 cup cold milk
1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 1/2 cups thawed COOL WHIP Whipped Topping, divided
1 (10.75 ounce) package frozen pound cake
1/4 cup orange juice
2 cups mixed raspberries and sliced strawberries
1/4 cup blackberries
Directions
Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup of the whipped topping.
Cut cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the berries, half of the pudding mixture and middle cake layer. Repeat layers of berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and the remaining berries; cover loosely with foil.
Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator.
Baked Oatmeal II recipe.
Ingredients
3 cups rolled oats
1 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1/2 cup melted butter
2 teaspoons vanilla extract
3/4 cup dried cranberries
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish.
Bake in preheated oven for 40 minutes.
3 cups rolled oats
1 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1/2 cup melted butter
2 teaspoons vanilla extract
3/4 cup dried cranberries
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish.
Bake in preheated oven for 40 minutes.
Beef Enchiladas I recipe.
Ingredients
1 cup chopped onion
1 pound sirloin steak, cut into bite size strips
1 teaspoon minced garlic
2 (7 ounce) cans diced green chile peppers
4 cups tomato sauce, divided
2 teaspoons chili powder
1 (12 ounce) package corn tortillas
1/2 cup fresh salsa
3/4 cup chopped black olives, drained
2 cups shredded Cheddar cheese
1/2 cup sour cream
1/3 cup chopped green onion
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.
Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.
Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.
Bake 30 minutes in the preheated oven, or until hot and bubbly.
1 cup chopped onion
1 pound sirloin steak, cut into bite size strips
1 teaspoon minced garlic
2 (7 ounce) cans diced green chile peppers
4 cups tomato sauce, divided
2 teaspoons chili powder
1 (12 ounce) package corn tortillas
1/2 cup fresh salsa
3/4 cup chopped black olives, drained
2 cups shredded Cheddar cheese
1/2 cup sour cream
1/3 cup chopped green onion
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.
Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.
Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.
Bake 30 minutes in the preheated oven, or until hot and bubbly.
Big Bear Stew recipe.
Ingredients
4 pounds bear meat
1/4 cup all-purpose flour
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons margarine
2 tablespoons olive oil
1 onion, chopped
1 cup beef broth
4 bay leaves
2 pounds red potatoes, diced
1 pound fresh mushrooms
5 carrots, sliced
2 turnips, cubed
Directions
In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.
4 pounds bear meat
1/4 cup all-purpose flour
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons margarine
2 tablespoons olive oil
1 onion, chopped
1 cup beef broth
4 bay leaves
2 pounds red potatoes, diced
1 pound fresh mushrooms
5 carrots, sliced
2 turnips, cubed
Directions
In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.
Black-Eyed Pea Salad recipe.
Ingredients
2 (15.5 ounce) cans black-eyed peas, rinsed and drained
2 medium tomatoes, chopped
1 cup chopped green pepper
1/2 cup chopped red onion
4 green onions, sliced
1 garlic clove, minced
1 cup Italian salad dressing
1/4 cup sour cream
1/4 cup minced fresh parsley
Tortilla chips
Directions
In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.
2 (15.5 ounce) cans black-eyed peas, rinsed and drained
2 medium tomatoes, chopped
1 cup chopped green pepper
1/2 cup chopped red onion
4 green onions, sliced
1 garlic clove, minced
1 cup Italian salad dressing
1/4 cup sour cream
1/4 cup minced fresh parsley
Tortilla chips
Directions
In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.
Baked Kielbasa and Potatoes in Sauce recipe.
Ingredients
3 pounds potatoes, peeled and cubed
2 pounds kielbasa sausage, cut into 1 inch pieces
1 (28 ounce) can tomato sauce
1 teaspoon dried basil leaves
1/2 teaspoon garlic powder
salt and pepper to taste
Directions
Preheat oven to 375 degrees F (190 degrees C). In a 9x13 inch baking dish, combine potatoes and kielbasa. Pour tomato sauce evenly over top. Sprinkle with basil, garlic powder, salt and pepper.
Bake in preheated oven for 2 hours, or until potatoes are tender.
3 pounds potatoes, peeled and cubed
2 pounds kielbasa sausage, cut into 1 inch pieces
1 (28 ounce) can tomato sauce
1 teaspoon dried basil leaves
1/2 teaspoon garlic powder
salt and pepper to taste
Directions
Preheat oven to 375 degrees F (190 degrees C). In a 9x13 inch baking dish, combine potatoes and kielbasa. Pour tomato sauce evenly over top. Sprinkle with basil, garlic powder, salt and pepper.
Bake in preheated oven for 2 hours, or until potatoes are tender.
Barbequed Oysters recipe.
Ingredients
60 unopened, fresh, live medium oysters
2 tablespoons ground black pepper
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place the oysters on a large baking sheet and cook 8 to 15 minutes in the preheated oven, or until the shells have opened.
Squeeze the juice and pulp from the limes into a small serving bowl. Mix in the pepper.
Serve oysters on the half shell with the sauce.
60 unopened, fresh, live medium oysters
2 tablespoons ground black pepper
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place the oysters on a large baking sheet and cook 8 to 15 minutes in the preheated oven, or until the shells have opened.
Squeeze the juice and pulp from the limes into a small serving bowl. Mix in the pepper.
Serve oysters on the half shell with the sauce.
Bittersweet Banana Pudding recipe.
Ingredients
1 (16 ounce) package silken tofu
2 cups semi-sweet chocolate chips
2 ripe bananas
2 tablespoons raspberry vinegar
Directions
Blend tofu and bananas in a blender.
Melt chocolate in a double boiler.
Pour the chocolate into the blender, blend well. Add the vinegar to the blender. Mix until all of the ingredients are combined. Pour mixture into a shallow dish. Refrigerate for three hours.
1 (16 ounce) package silken tofu
2 cups semi-sweet chocolate chips
2 ripe bananas
2 tablespoons raspberry vinegar
Directions
Blend tofu and bananas in a blender.
Melt chocolate in a double boiler.
Pour the chocolate into the blender, blend well. Add the vinegar to the blender. Mix until all of the ingredients are combined. Pour mixture into a shallow dish. Refrigerate for three hours.
Apple Pie Coffee Cake recipe.
Ingredients
1 (18.25 ounce) package spice cake mix
1 (21 ounce) can apple pie filling
3/4 cup fat-free sour cream
1/4 cup water
2 tablespoons canola oil
1 teaspoon almond extract
2 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
2/3 cup confectioners' sugar
2 teaspoons fat free milk
Directions
Set aside 1 tablespoon cake mix. Set aside 1-1/2 cups pie filling. In a mixing bowl, combine eggs, sour cream, water, oil, extract and remaining cake mix and pie filling. Beat on medium speed for 2 minutes. Pour half into a 10-in. fluted tube pan coated with nonstick cooking spray.
Combine the brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Spoon reserved pie filling over batter to within 3/4 in. of edges; top with remaining batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine glaze ingredients. drizzle over cooled cake.
1 (18.25 ounce) package spice cake mix
1 (21 ounce) can apple pie filling
3/4 cup fat-free sour cream
1/4 cup water
2 tablespoons canola oil
1 teaspoon almond extract
2 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
2/3 cup confectioners' sugar
2 teaspoons fat free milk
Directions
Set aside 1 tablespoon cake mix. Set aside 1-1/2 cups pie filling. In a mixing bowl, combine eggs, sour cream, water, oil, extract and remaining cake mix and pie filling. Beat on medium speed for 2 minutes. Pour half into a 10-in. fluted tube pan coated with nonstick cooking spray.
Combine the brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Spoon reserved pie filling over batter to within 3/4 in. of edges; top with remaining batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine glaze ingredients. drizzle over cooled cake.
Beth's Peach-Nectarine Muffins recipe.
Ingredients
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 large ripe peach - peeled, pitted and diced
1 very ripe nectarine, pitted and diced
1 tablespoon brown sugar
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper muffin liners.
In a large bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, egg and milk; mix well. Fold in diced peach and nectarine. Fill each muffin tin to the top with muffin mix. Sprinkle a little brown sugar onto the top of each uncooked muffin.
Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 large ripe peach - peeled, pitted and diced
1 very ripe nectarine, pitted and diced
1 tablespoon brown sugar
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper muffin liners.
In a large bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, egg and milk; mix well. Fold in diced peach and nectarine. Fill each muffin tin to the top with muffin mix. Sprinkle a little brown sugar onto the top of each uncooked muffin.
Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.
Birthday Party Cake recipe.
Ingredients
2 cups white sugar
2 cups cake flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup boiling milk
2 teaspoons baking powder
Directions
Beat eggs and sugar together for 5 minutes. Cover and place in the refrigerator overnight. In the morning, beat the egg and sugar mixture for 5 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Grease three 8 inch cake pans.
Sift the flour, salt, and baking powder together. Add the flour mixture alternately with the boiling hot milk to the egg and sugar mixture. Stir in vanilla extract. Pour the batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes. Let cakes cool then fill and frost with Seven Minute Frosting.
2 cups white sugar
2 cups cake flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup boiling milk
2 teaspoons baking powder
Directions
Beat eggs and sugar together for 5 minutes. Cover and place in the refrigerator overnight. In the morning, beat the egg and sugar mixture for 5 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Grease three 8 inch cake pans.
Sift the flour, salt, and baking powder together. Add the flour mixture alternately with the boiling hot milk to the egg and sugar mixture. Stir in vanilla extract. Pour the batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes. Let cakes cool then fill and frost with Seven Minute Frosting.
Bold Eagle Ranch Dip recipe.
Ingredients
1 cup Hidden Valley� Original Ranch� Salad Dressing
1/4 cup chopped dill pickles
1 large shallot, diced
2 tablespoons fresh parsley, chopped
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon fresh ground black pepper
Directions
Place all ingredients in blender and blend until smooth. Refrigerate 30 minutes before serving. Serve with chicken wings, vegetables or quesadillas.
1 cup Hidden Valley� Original Ranch� Salad Dressing
1/4 cup chopped dill pickles
1 large shallot, diced
2 tablespoons fresh parsley, chopped
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon fresh ground black pepper
Directions
Place all ingredients in blender and blend until smooth. Refrigerate 30 minutes before serving. Serve with chicken wings, vegetables or quesadillas.
Applesauce Brownies II recipe.
Ingredients
1/2 cup shortening
2 (1 ounce) squares unsweetened chocolate
1 cup white sugar
2 eggs, beaten
1/2 cup applesauce
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. In a microwave oven or over a double boiler, melt shortening and chocolate together, stirring frequently until smooth. Set aside to cool.
In a medium bowl, blend together the sugar, eggs, applesauce and vanilla until smooth. Stir in the chocolate mixture. Combine the flour, baking powder, baking soda and salt, gradually stir into the chocolate mixture. Spread evenly into the prepared pan.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool in pan before cutting into squares.
1/2 cup shortening
2 (1 ounce) squares unsweetened chocolate
1 cup white sugar
2 eggs, beaten
1/2 cup applesauce
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. In a microwave oven or over a double boiler, melt shortening and chocolate together, stirring frequently until smooth. Set aside to cool.
In a medium bowl, blend together the sugar, eggs, applesauce and vanilla until smooth. Stir in the chocolate mixture. Combine the flour, baking powder, baking soda and salt, gradually stir into the chocolate mixture. Spread evenly into the prepared pan.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool in pan before cutting into squares.
Beer Battered Onion Rings recipe.
Ingredients
2 cups all-purpose flour
1 egg, beaten
2 teaspoons dried parsley
2 teaspoons garlic powder
2 teaspoons dried oregano
salt and pepper to taste
3 large onions, sliced into rings
1 cup oil for frying
Directions
In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt and pepper. Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter.
In a heavy frying pan heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. When oil is hot, dip onions in batter and fry, turning once to brown evenly on both sides. Drain on paper towels.
2 cups all-purpose flour
1 egg, beaten
2 teaspoons dried parsley
2 teaspoons garlic powder
2 teaspoons dried oregano
salt and pepper to taste
3 large onions, sliced into rings
1 cup oil for frying
Directions
In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt and pepper. Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter.
In a heavy frying pan heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. When oil is hot, dip onions in batter and fry, turning once to brown evenly on both sides. Drain on paper towels.
Buko (Young Coconut) Chiller recipe.
Ingredients
2 fresh young coconuts
1 cup water
1 tablespoon white sugar, or to taste
ice cubes
Directions
Cut the top of the coconuts to expose the soft meat inside. Pour the juice into a large bowl. Chop the coconuts in half; use a spoon to scrape the meat from the coconuts and add to the bowl with the juice. Add the water and sugar to the bowl; whisk until the sugar dissolves completely. Divide the ice between two tall glasses and pour the mixture over the ice to serve.
2 fresh young coconuts
1 cup water
1 tablespoon white sugar, or to taste
ice cubes
Directions
Cut the top of the coconuts to expose the soft meat inside. Pour the juice into a large bowl. Chop the coconuts in half; use a spoon to scrape the meat from the coconuts and add to the bowl with the juice. Add the water and sugar to the bowl; whisk until the sugar dissolves completely. Divide the ice between two tall glasses and pour the mixture over the ice to serve.
Amish Macaroni Salad recipe.
Ingredients
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed
Directions
Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed
Directions
Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.
Bitter Melon Stir-Fry recipe.
Ingredients
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, crushed
1/2 pound pork loin, cut into small cubes
1/2 pound tiger prawns, peeled and deveined
1 tomato, chopped
salt and pepper to taste
1 bitter melon, seeded and sliced
Directions
Heat the olive oil in a skillet over medium heat. Cook the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the pork into the onion and garlic; cook until no longer pink, about 5 minutes. Stir the prawns into the mixture and cook until no longer translucent, about 5 minutes more. Add the tomatoes; season with salt and pepper. Continue cooking until the tomatoes soften, about 5 minutes. Stir the bitter melon through the mixture and cook until the melon is tender, about 5 minutes. Serve hot.
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, crushed
1/2 pound pork loin, cut into small cubes
1/2 pound tiger prawns, peeled and deveined
1 tomato, chopped
salt and pepper to taste
1 bitter melon, seeded and sliced
Directions
Heat the olive oil in a skillet over medium heat. Cook the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the pork into the onion and garlic; cook until no longer pink, about 5 minutes. Stir the prawns into the mixture and cook until no longer translucent, about 5 minutes more. Add the tomatoes; season with salt and pepper. Continue cooking until the tomatoes soften, about 5 minutes. Stir the bitter melon through the mixture and cook until the melon is tender, about 5 minutes. Serve hot.
Baked Potato Salad recipe.
Ingredients
4 pounds potatoes, peeled
15 slices bacon
1 (16 ounce) container reduced-fat sour cream
2 tablespoons mayonnaise
2 cups shredded Cheddar cheese
2 tablespoons dried chives
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
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. Allow to cool, and crumble the bacon into a large bowl.
Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.
4 pounds potatoes, peeled
15 slices bacon
1 (16 ounce) container reduced-fat sour cream
2 tablespoons mayonnaise
2 cups shredded Cheddar cheese
2 tablespoons dried chives
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
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. Allow to cool, and crumble the bacon into a large bowl.
Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.
Banana Bread V recipe.
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup white sugar
5 tablespoons milk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup margarine
1 cup mashed bananas
1/2 cup chopped walnuts (optional)
Directions
Sift together flour, baking soda, baking powder, and salt.
In a large bowl, cream sugar and butter or margarine. Beat the egg slightly, and mix into the creamed mixture with the bananas. Mix in sifted ingredients until just combined. Stir in milk and nuts. Spread batter into one greased and floured 9x5 inch loaf pan.
Bake at 350 degrees F (175 degrees C) until top is brown and cracks along the top.
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup white sugar
5 tablespoons milk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup margarine
1 cup mashed bananas
1/2 cup chopped walnuts (optional)
Directions
Sift together flour, baking soda, baking powder, and salt.
In a large bowl, cream sugar and butter or margarine. Beat the egg slightly, and mix into the creamed mixture with the bananas. Mix in sifted ingredients until just combined. Stir in milk and nuts. Spread batter into one greased and floured 9x5 inch loaf pan.
Bake at 350 degrees F (175 degrees C) until top is brown and cracks along the top.
Awesome Lasagna Pie recipe.
Ingredients
1 pound lean ground beef
1 (6 ounce) can tomato paste
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 cup cottage cheese
1/2 cup biscuit baking mix
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain and stir in the tomato paste, salt, and Italian seasoning. Set aside a little bit of the mozzarella and Parmesan cheeses for the top; stir the rest into the ground beef. Set aside.
Spread cottage cheese into the bottom of a 9 inch pie plate. Spoon the ground beef mixture over the cheese. In a small bowl, stir together the milk and eggs. Blend in the biscuit mix until smooth. Pour over the top of the pie, covering completely.
Bake in the preheated oven until top is browned, about 30 minutes. Remove from the oven and sprinkle the reserved cheese over the top.
1 pound lean ground beef
1 (6 ounce) can tomato paste
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 cup cottage cheese
1/2 cup biscuit baking mix
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain and stir in the tomato paste, salt, and Italian seasoning. Set aside a little bit of the mozzarella and Parmesan cheeses for the top; stir the rest into the ground beef. Set aside.
Spread cottage cheese into the bottom of a 9 inch pie plate. Spoon the ground beef mixture over the cheese. In a small bowl, stir together the milk and eggs. Blend in the biscuit mix until smooth. Pour over the top of the pie, covering completely.
Bake in the preheated oven until top is browned, about 30 minutes. Remove from the oven and sprinkle the reserved cheese over the top.
Bacon for the Family or a Crowd recipe.
Ingredients
1 pound thick sliced bacon
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Arrange bacon on baking sheet in a single layer with the edges touching or slightly overlapping.
Bake in preheated oven to desired degree of doneness, 10 to 15 minutes. Remove bacon from the baking sheet with tongs or a fork, and drain on a paper towel-lined plate.
1 pound thick sliced bacon
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Arrange bacon on baking sheet in a single layer with the edges touching or slightly overlapping.
Bake in preheated oven to desired degree of doneness, 10 to 15 minutes. Remove bacon from the baking sheet with tongs or a fork, and drain on a paper towel-lined plate.
Brazilian Bananas recipe.
Ingredients
6 medium bananas, halved lengthwise
1/2 cup fresh orange juice
1 tablespoon fresh lemon juice
1/2 cup white sugar
1/8 teaspoon salt
2 tablespoons butter
1 cup flaked coconut
Directions
Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish.
Place the bananas into the baking dish. Combine the orange juice, lemon juice, sugar and salt in a pitcher or bowl; pour over the bananas. Dot with butter.
Bake for 15 minutes in the preheated oven. Sprinkle with coconut before serving.
6 medium bananas, halved lengthwise
1/2 cup fresh orange juice
1 tablespoon fresh lemon juice
1/2 cup white sugar
1/8 teaspoon salt
2 tablespoons butter
1 cup flaked coconut
Directions
Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish.
Place the bananas into the baking dish. Combine the orange juice, lemon juice, sugar and salt in a pitcher or bowl; pour over the bananas. Dot with butter.
Bake for 15 minutes in the preheated oven. Sprinkle with coconut before serving.
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