Ingredients
2 (6 ounce) beef tenderloin filets, 1 1/2 inches thick
2 ounces blue cheese, crumbled
2 tablespoons butter, softened
2 slices white bread, crusts removed and cubed
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
Directions
Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat is browned and cooked to desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Meanwhile, in a bowl, combine the blue cheese and butter; set aside. In a skillet, saute bread cubes in oil until golden brown. Sprinkle with Parmesan cheese. Top steaks with blue cheese mixture and sprinkle with croutons; broil 1 minute longer or until cheese is slightly melted.
7.14.2011
BREAKSTONE'S Triple Chocolate Bliss Cake recipe.
Ingredients
1 (18.25 ounce) package chocolate cake mix
1 cup BREAKSTONE'S Reduced Fat Sour Cream
1 pkg. (4 serving size) JELL-O Chocolate Instant Pudding
1/2 cup oil
1/2 cup water
3 cups thawed COOL WHIP Whipped Topping, divided
1 (8 ounce) package BAKER'S Semi-Sweet Chocolate
1 1/2 cups raspberries
Directions
Preheat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes scraping bowl occasionally. Pour into prepared pan.
Bake 50 minutes to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
Reserve 2 Tbsp. of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each min. Drizzle over cake. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.
1 (18.25 ounce) package chocolate cake mix
1 cup BREAKSTONE'S Reduced Fat Sour Cream
1 pkg. (4 serving size) JELL-O Chocolate Instant Pudding
1/2 cup oil
1/2 cup water
3 cups thawed COOL WHIP Whipped Topping, divided
1 (8 ounce) package BAKER'S Semi-Sweet Chocolate
1 1/2 cups raspberries
Directions
Preheat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes scraping bowl occasionally. Pour into prepared pan.
Bake 50 minutes to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
Reserve 2 Tbsp. of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each min. Drizzle over cake. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.
Apple Walnut Salad recipe.
Ingredients
3/4 cup brown sugar
1 teaspoon ground cinnamon
1 (8 ounce) package cream cheese, softened
1 (6 ounce) container nonfat plain yogurt
1 teaspoon vanilla
6 large apples - peeled, cored and chopped
1 1/2 cups chopped walnuts
1 cup dried cranberries
1/4 cup chopped walnuts
Directions
Combine the brown sugar and cinnamon in a large bowl. Whisk in the softened cream cheese, yogurt, and vanilla until smooth.
Stir the apples, 1 1/2 cups of walnuts, and the dried cranberries into the cream cheese mixture until well coated.
Spoon salad into a serving bowl and garnish with the remaining 1/4 cup of chopped walnuts. Keep chilled until serving.
3/4 cup brown sugar
1 teaspoon ground cinnamon
1 (8 ounce) package cream cheese, softened
1 (6 ounce) container nonfat plain yogurt
1 teaspoon vanilla
6 large apples - peeled, cored and chopped
1 1/2 cups chopped walnuts
1 cup dried cranberries
1/4 cup chopped walnuts
Directions
Combine the brown sugar and cinnamon in a large bowl. Whisk in the softened cream cheese, yogurt, and vanilla until smooth.
Stir the apples, 1 1/2 cups of walnuts, and the dried cranberries into the cream cheese mixture until well coated.
Spoon salad into a serving bowl and garnish with the remaining 1/4 cup of chopped walnuts. Keep chilled until serving.
Bramblett's Vegetable Stock recipe.
Ingredients
1 tablespoon olive oil
2 onions, cut into chunks
1 celeriac (celery root), chopped
1 cup potato peelings
1 cup chopped carrots
1 cup fresh mushrooms
1 cup butternut squash peelings and pulp
salt to taste
1 quart water
Directions
Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!
1 tablespoon olive oil
2 onions, cut into chunks
1 celeriac (celery root), chopped
1 cup potato peelings
1 cup chopped carrots
1 cup fresh mushrooms
1 cup butternut squash peelings and pulp
salt to taste
1 quart water
Directions
Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!
Asparagus Bruschetta recipe.
Ingredients
3 cups water
1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
2 cups grape tomatoes, halved
1/4 cup minced fresh basil
3 green onions, chopped
3 tablespoons lime juice
1 tablespoon olive oil
3 garlic cloves, minced
1 1/2 teaspoons grated lime peel
1/4 teaspoon salt
1/4 teaspoon pepper
12 slices French baguette, toasted
1/2 cup crumbled blue cheese
Directions
In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime peel, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto bread. Sprinkle with blue cheese.
3 cups water
1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
2 cups grape tomatoes, halved
1/4 cup minced fresh basil
3 green onions, chopped
3 tablespoons lime juice
1 tablespoon olive oil
3 garlic cloves, minced
1 1/2 teaspoons grated lime peel
1/4 teaspoon salt
1/4 teaspoon pepper
12 slices French baguette, toasted
1/2 cup crumbled blue cheese
Directions
In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime peel, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto bread. Sprinkle with blue cheese.
Best Burgers Ever recipe.
Ingredients
1 pound ground lamb
1 tablespoon egg
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
2 teaspoons garam masala
1 teaspoon dried cilantro
4 hamburger buns, split and toasted
Directions
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Place the lamb, egg, ginger, garlic, garam masala, and cilantro into a mixing bowl; mix well. Form the mixture into 4 patties. Cook on the preheated grill to your desired degree of doneness, about 3 minutes per side for medium-well. Serve on toasted hamburger buns.
1 pound ground lamb
1 tablespoon egg
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
2 teaspoons garam masala
1 teaspoon dried cilantro
4 hamburger buns, split and toasted
Directions
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Place the lamb, egg, ginger, garlic, garam masala, and cilantro into a mixing bowl; mix well. Form the mixture into 4 patties. Cook on the preheated grill to your desired degree of doneness, about 3 minutes per side for medium-well. Serve on toasted hamburger buns.
Baked Pumpkin Custard recipe.
Ingredients
6 small sugar pumpkins, about 4-inches in diameter (to be used as decorative bowls)
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 cups pumpkin puree
1 cup nonfat or lowfat evaporated milk
6 tablespoons chopped, toasted walnuts
Directions
To prepare the pumpkins, if you are using them, remove the stem end from each, and scrape the seeds and fibers from inside the pumpkins. Cut a very thin slice off the bottom of each pumpkin, so they will sit flat, without wobbling. Alternately, coat 6 ramekins, each about six-ounce capacity, with nonstick cooking spray.
Preheat the oven to 450 degrees F.
In a large bowl, combine the sugar, cinnamon, ginger, cloves and salt, and stir with a whisk or spoon until evenly blended. Add the eggs and pumpkin puree and beat until completely mixed. Slowly pour in the evaporated milk, stirring until smooth.
If you are using pumpkins, divide the filling among them, pouring about 1/2 cup into each. Place the pumpkins on a parchment-lined shallow baking pan, with their tops next to them. Bake for 15 minutes, then reduce the heat to 350 degrees F and continue baking about 1 hour more, or until the pumpkins are tender when pierced. If the tops are done sooner, remove them. If you are using ramekins, pour about 1/2 cup of filling into each. Place the ramekins on a shallow baking pan. Bake for 10 minutes, then reduce the heat to 325 degrees F and bake about 25 minutes more, or until a knife inserted in the filling comes out clean, or almost clean.
Remove from the oven and transfer to a rack to cool (cool for an hour if baked in pumpkins). Serve the custards warm, sprinkle each with 1 tablespoon of walnuts. Accompany with sweetened whipped cream, if desired. The pumpkin lids may be placed atop the pumpkins, or at a jaunty angle along side.
6 small sugar pumpkins, about 4-inches in diameter (to be used as decorative bowls)
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 cups pumpkin puree
1 cup nonfat or lowfat evaporated milk
6 tablespoons chopped, toasted walnuts
Directions
To prepare the pumpkins, if you are using them, remove the stem end from each, and scrape the seeds and fibers from inside the pumpkins. Cut a very thin slice off the bottom of each pumpkin, so they will sit flat, without wobbling. Alternately, coat 6 ramekins, each about six-ounce capacity, with nonstick cooking spray.
Preheat the oven to 450 degrees F.
In a large bowl, combine the sugar, cinnamon, ginger, cloves and salt, and stir with a whisk or spoon until evenly blended. Add the eggs and pumpkin puree and beat until completely mixed. Slowly pour in the evaporated milk, stirring until smooth.
If you are using pumpkins, divide the filling among them, pouring about 1/2 cup into each. Place the pumpkins on a parchment-lined shallow baking pan, with their tops next to them. Bake for 15 minutes, then reduce the heat to 350 degrees F and continue baking about 1 hour more, or until the pumpkins are tender when pierced. If the tops are done sooner, remove them. If you are using ramekins, pour about 1/2 cup of filling into each. Place the ramekins on a shallow baking pan. Bake for 10 minutes, then reduce the heat to 325 degrees F and bake about 25 minutes more, or until a knife inserted in the filling comes out clean, or almost clean.
Remove from the oven and transfer to a rack to cool (cool for an hour if baked in pumpkins). Serve the custards warm, sprinkle each with 1 tablespoon of walnuts. Accompany with sweetened whipped cream, if desired. The pumpkin lids may be placed atop the pumpkins, or at a jaunty angle along side.
Almond Bark Snacker recipe.
Ingredients
1 pound white candy coating, melted
1 cup peanut butter
3 cups crispy rice cereal
1 (16 ounce) package miniature marshmallows
1 cup chopped pecans (optional)
Directions
Stir together the melted candy coating and peanut butter. Add the rice cereal, marshmallows, and pecans; stir until evenly combined. Spoon the mixture onto a sheet of waxed paper in an even layer to cool completely before serving.
1 pound white candy coating, melted
1 cup peanut butter
3 cups crispy rice cereal
1 (16 ounce) package miniature marshmallows
1 cup chopped pecans (optional)
Directions
Stir together the melted candy coating and peanut butter. Add the rice cereal, marshmallows, and pecans; stir until evenly combined. Spoon the mixture onto a sheet of waxed paper in an even layer to cool completely before serving.
Aunty Pasto's Seafood Lasagna recipe.
Ingredients
8 lasagna noodles
2 tablespoons butter
1 cup chopped onion
1 (8 ounce) package cream cheese, softened
1 1/2 cups cottage cheese, creamed
1 egg, beaten
2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
1 (6 ounce) can crabmeat
1 pound cooked salad shrimp
1/4 cup grated Parmesan cheese
1/2 cup shredded sharp Cheddar cheese
2 cups fresh sliced mushrooms
Directions
Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.
Melt butter or margarine in a small saute pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
Place 4 noodles in the bottom of a well oiled 9x13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.
Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Top with sharp cheese, and parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.
8 lasagna noodles
2 tablespoons butter
1 cup chopped onion
1 (8 ounce) package cream cheese, softened
1 1/2 cups cottage cheese, creamed
1 egg, beaten
2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
1 (6 ounce) can crabmeat
1 pound cooked salad shrimp
1/4 cup grated Parmesan cheese
1/2 cup shredded sharp Cheddar cheese
2 cups fresh sliced mushrooms
Directions
Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.
Melt butter or margarine in a small saute pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
Place 4 noodles in the bottom of a well oiled 9x13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.
Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Top with sharp cheese, and parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.
Alan's Ultimate Bran Muffins recipe.
Ingredients
1 cup whole wheat flour
1 cup wheat germ
2 3/4 cups wheat bran
2/3 cup oat bran
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground ginger
1 tablespoon barley malt flour
3 tablespoons vegetable oil
2/3 cup honey
1 1/4 cups reduced-fat milk
1 cup low-fat plain yogurt
2 eggs, beaten
1 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
In a medium bowl, mix whole wheat flour, wheat germ, wheat bran, oat bran, baking powder, baking soda, ground ginger, and barley malt flour.
In a separate medium bowl, thoroughly blend oil, honey, milk, yogurt, and eggs. Gradually fold milk mixture into the whole wheat flour mixture until moistened. Fold in the raisins. Spoon into the prepared muffin pan.
Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.
1 cup whole wheat flour
1 cup wheat germ
2 3/4 cups wheat bran
2/3 cup oat bran
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground ginger
1 tablespoon barley malt flour
3 tablespoons vegetable oil
2/3 cup honey
1 1/4 cups reduced-fat milk
1 cup low-fat plain yogurt
2 eggs, beaten
1 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
In a medium bowl, mix whole wheat flour, wheat germ, wheat bran, oat bran, baking powder, baking soda, ground ginger, and barley malt flour.
In a separate medium bowl, thoroughly blend oil, honey, milk, yogurt, and eggs. Gradually fold milk mixture into the whole wheat flour mixture until moistened. Fold in the raisins. Spoon into the prepared muffin pan.
Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.
Apricot Curry Chicken recipe.
Ingredients
1/4 cup white wine vinegar
1/4 cup white sugar
3 1/2 cups fresh apricots, pitted and halved
1 (14 ounce) can coconut milk
1/2 cup chopped onion
1 teaspoon minced garlic
1 tablespoon cayenne pepper hot sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon ground cinnamon
1 teaspoon red curry paste (such as Thai Kitchen�)
1/2 (10 ounce) jar mild curry paste (such as Patak's�)
1/2 cup flaked coconut
4 skinless, boneless chicken breast halves
Directions
Combine the white wine vinegar, sugar, apricots, coconut milk, onion, garlic, hot pepper sauce, Worcestershire sauce, cinnamon, red curry paste, mild curry paste, and coconut into a saucepan over medium heat; bring to a boil, stirring constantly. Reduce heat to a simmer and cook until the onion is translucent and the apricots are soft, about 10 minutes.
Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth. Pour the blended sauce back into the saucepan, and bring to a simmer over medium-low heat. (You can also use a stick blender and puree the sauce right in the cooking pot.)
Stir the chicken meat into the simmering sauce and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
1/4 cup white wine vinegar
1/4 cup white sugar
3 1/2 cups fresh apricots, pitted and halved
1 (14 ounce) can coconut milk
1/2 cup chopped onion
1 teaspoon minced garlic
1 tablespoon cayenne pepper hot sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon ground cinnamon
1 teaspoon red curry paste (such as Thai Kitchen�)
1/2 (10 ounce) jar mild curry paste (such as Patak's�)
1/2 cup flaked coconut
4 skinless, boneless chicken breast halves
Directions
Combine the white wine vinegar, sugar, apricots, coconut milk, onion, garlic, hot pepper sauce, Worcestershire sauce, cinnamon, red curry paste, mild curry paste, and coconut into a saucepan over medium heat; bring to a boil, stirring constantly. Reduce heat to a simmer and cook until the onion is translucent and the apricots are soft, about 10 minutes.
Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth. Pour the blended sauce back into the saucepan, and bring to a simmer over medium-low heat. (You can also use a stick blender and puree the sauce right in the cooking pot.)
Stir the chicken meat into the simmering sauce and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
Becky's Easy Cilantro Lime Rice recipe.
Ingredients
1/2 onion, chopped
1 (4 ounce) can green chilies
1 tablespoon minced garlic
1 lime, juiced
1/2 bunch cilantro, chopped
3 cups water
4 teaspoons chicken bouillon granules
1 teaspoon salt
1 tablespoon butter, softened
3 cups uncooked instant rice
Directions
Blend the onion, green chiles, garlic, and lime juice together in a food processor until smooth; add the cilantro and pulse until the cilantro is finely chopped into the mixture.
Bring the water to boil in a saucepan. Stir the cilantro mixture, chicken bouillon granules, salt, butter, and rice into the water and return to a boil; reduce heat to medium-low and cover. Simmer until the rice has absorbed the liquid entirely, about 20 minutes.
1/2 onion, chopped
1 (4 ounce) can green chilies
1 tablespoon minced garlic
1 lime, juiced
1/2 bunch cilantro, chopped
3 cups water
4 teaspoons chicken bouillon granules
1 teaspoon salt
1 tablespoon butter, softened
3 cups uncooked instant rice
Directions
Blend the onion, green chiles, garlic, and lime juice together in a food processor until smooth; add the cilantro and pulse until the cilantro is finely chopped into the mixture.
Bring the water to boil in a saucepan. Stir the cilantro mixture, chicken bouillon granules, salt, butter, and rice into the water and return to a boil; reduce heat to medium-low and cover. Simmer until the rice has absorbed the liquid entirely, about 20 minutes.
Bourbon Pecan Shortbread recipe.
Ingredients
1/2 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon bourbon
1/4 cup chopped pecans
1 cup all-purpose flour
2 tablespoons cornstarch
Directions
Grind the nuts with 1/2 cup flour in a food processor. Pulse on and off till the nuts are ground to a fine crumb. Add the rest of the flour and the cornstarch. Pulse to mix.
In a separate bowl, cream the butter or margarine. Mix in the confectioners' sugar, vanilla, and bourbon. Work in the flour mixture. Knead the dough until smooth.
Lightly spray your shortbread pan, or an 8 inch round pan, with a vegetable oil spray. Firmly press the dough into the pan, working from the center out. Poke the shortbread all over with a fork.
Bake at 325 degrees F (165 degrees C) for 35 minutes, or till lightly browned. Let cool for 10 minutes in the pan. Loosen the edges with a knife, and flip the pan over onto a cutting board. Tap lightly to loosen from pan. Cut into serving pieces while still warm.
1/2 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon bourbon
1/4 cup chopped pecans
1 cup all-purpose flour
2 tablespoons cornstarch
Directions
Grind the nuts with 1/2 cup flour in a food processor. Pulse on and off till the nuts are ground to a fine crumb. Add the rest of the flour and the cornstarch. Pulse to mix.
In a separate bowl, cream the butter or margarine. Mix in the confectioners' sugar, vanilla, and bourbon. Work in the flour mixture. Knead the dough until smooth.
Lightly spray your shortbread pan, or an 8 inch round pan, with a vegetable oil spray. Firmly press the dough into the pan, working from the center out. Poke the shortbread all over with a fork.
Bake at 325 degrees F (165 degrees C) for 35 minutes, or till lightly browned. Let cool for 10 minutes in the pan. Loosen the edges with a knife, and flip the pan over onto a cutting board. Tap lightly to loosen from pan. Cut into serving pieces while still warm.
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.
Blueberry Blintz Souffle recipe.
Ingredients
1/4 cup butter or margarine, softened
1/3 cup sugar
1 1/2 cups sour cream
1/2 cup orange juice
1 cup all-purpose flour
2 teaspoons baking powder
2 cups small curd cottage cheese
1 (8 ounce) package cream cheese, softened
2 egg yolks
1 tablespoon sugar
1 teaspoon vanilla extract
BLUEBERRY SYRUP:
1 (15 ounce) can blueberries
1 tablespoon cornstarch
1/2 cup corn syrup
1/2 teaspoon lemon juice
1 dash ground cinnamon
Directions
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and orange juice. Combine flour and baking powder; stir into egg mixture. Set aside. Combine filling ingredients in a small mixing bowl; beat until blended. Pour half of the batter into a greased 13-in. x 9-in. x 2-in. baking dish. Top with filling and remaining batter. Bake, uncovered, at 350 degrees F for 40-50 minutes or until a knife inserted near the center comes out clean. Meanwhile, for syrup, drain blueberries, reserving juice; set berries aside. In a saucepan, combine cornstarch, corn syrup, lemon juice, salt, cinnamon and reserved blueberry juice until smooth. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Add blueberries; heat through. Serve warm with the souffle.
1/4 cup butter or margarine, softened
1/3 cup sugar
1 1/2 cups sour cream
1/2 cup orange juice
1 cup all-purpose flour
2 teaspoons baking powder
2 cups small curd cottage cheese
1 (8 ounce) package cream cheese, softened
2 egg yolks
1 tablespoon sugar
1 teaspoon vanilla extract
BLUEBERRY SYRUP:
1 (15 ounce) can blueberries
1 tablespoon cornstarch
1/2 cup corn syrup
1/2 teaspoon lemon juice
1 dash ground cinnamon
Directions
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and orange juice. Combine flour and baking powder; stir into egg mixture. Set aside. Combine filling ingredients in a small mixing bowl; beat until blended. Pour half of the batter into a greased 13-in. x 9-in. x 2-in. baking dish. Top with filling and remaining batter. Bake, uncovered, at 350 degrees F for 40-50 minutes or until a knife inserted near the center comes out clean. Meanwhile, for syrup, drain blueberries, reserving juice; set berries aside. In a saucepan, combine cornstarch, corn syrup, lemon juice, salt, cinnamon and reserved blueberry juice until smooth. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Add blueberries; heat through. Serve warm with the souffle.
Breaded Sea Scallops recipe.
Ingredients
1/3 cup mashed potato flakes
1/3 cup seasoned bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 pound sea scallops
2 tablespoons butter
1 tablespoon vegetable oil
Directions
In a shallow bowl, beat the egg. In another bowl, combine the potato flakes, bread crumbs, salt and pepper. Dip scallops in egg, then roll in potato mixture. In a large skillet, heat butter and oil over medium heat. Add scallops; cook for 4-5 minutes or until scallops are opaque and coating is golden brown, turning once.
1/3 cup mashed potato flakes
1/3 cup seasoned bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 pound sea scallops
2 tablespoons butter
1 tablespoon vegetable oil
Directions
In a shallow bowl, beat the egg. In another bowl, combine the potato flakes, bread crumbs, salt and pepper. Dip scallops in egg, then roll in potato mixture. In a large skillet, heat butter and oil over medium heat. Add scallops; cook for 4-5 minutes or until scallops are opaque and coating is golden brown, turning once.
Aunt Millie's Broccoli Casserole recipe.
Ingredients
4 heads fresh broccoli, chopped
1 1/2 cups shredded American cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 teaspoons salt
2 teaspoons ground black pepper
3 tablespoons butter
2 cups crushed, seasoned croutons
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish.
In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.
4 heads fresh broccoli, chopped
1 1/2 cups shredded American cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 teaspoons salt
2 teaspoons ground black pepper
3 tablespoons butter
2 cups crushed, seasoned croutons
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish.
In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.
Beef and Walnut Stew recipe.
Ingredients
2 pounds beef chuck steak, cut into 2 inch strips
2 tablespoons butter
2 tablespoons vegetable oil
1 clove garlic, crushed
1 large red bell pepper, cut into strips
1 large onion, cut in strips
1 1/2 cups walnut pieces
1 cup tomato juice
salt to taste
ground black pepper to taste
1 1/2 pounds fresh mushrooms, sliced
Directions
In a large pan, melt butter in oil over medium heat. Cook meat in hot fat until browned on all sides. Remove with slotted spoon to a warmed dish.
Place garlic, peppers, and onion in remaining oil, and lightly fry until onion is clear. Return meat to pan; lightly mix together. Stir in walnut pieces, and cook and stir for one minute. Stir in tomato juice, and season to taste with salt and pepper. Cover, and bring to a boil. Reduce heat, and simmer for 1 1/2 hours.
Stir in mushrooms; cook for 20 minutes.
2 pounds beef chuck steak, cut into 2 inch strips
2 tablespoons butter
2 tablespoons vegetable oil
1 clove garlic, crushed
1 large red bell pepper, cut into strips
1 large onion, cut in strips
1 1/2 cups walnut pieces
1 cup tomato juice
salt to taste
ground black pepper to taste
1 1/2 pounds fresh mushrooms, sliced
Directions
In a large pan, melt butter in oil over medium heat. Cook meat in hot fat until browned on all sides. Remove with slotted spoon to a warmed dish.
Place garlic, peppers, and onion in remaining oil, and lightly fry until onion is clear. Return meat to pan; lightly mix together. Stir in walnut pieces, and cook and stir for one minute. Stir in tomato juice, and season to taste with salt and pepper. Cover, and bring to a boil. Reduce heat, and simmer for 1 1/2 hours.
Stir in mushrooms; cook for 20 minutes.
Animal Crackers recipe.
Ingredients
1/2 cup rolled oats
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
2 teaspoons honey
1/4 cup buttermilk
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grind oats until fine using a blender or food processor.
In a medium bowl, stir together the blended oats, flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the buttermilk and honey to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets.
Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks.
1/2 cup rolled oats
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
2 teaspoons honey
1/4 cup buttermilk
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grind oats until fine using a blender or food processor.
In a medium bowl, stir together the blended oats, flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the buttermilk and honey to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets.
Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks.
Amazing Asparagus recipe.
Ingredients
1 (15 ounce) can asparagus, drained
1 (8 ounce) can sliced water chestnuts, drained
1 (15 ounce) can baby peas, drained
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese
1 cup butter
1 (1 pound) loaf white bread, crusts trimmed
1 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Layer asparagus in the bottom of a medium baking dish. Top with water chestnuts, peas and cream of mushroom soup. Sprinkle with Cheddar cheese.
Melt butter in a medium skillet over medium heat. Slice bread into 1/4 to 1/2 inch strips, and place in the butter. When butter has been absorbed, layer bread in the baking dish on top of the Cheddar cheese. Sprinkle with Parmesan cheese.
Bake in the preheated oven 35 minutes, or until bubbly and golden brown.
1 (15 ounce) can asparagus, drained
1 (8 ounce) can sliced water chestnuts, drained
1 (15 ounce) can baby peas, drained
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese
1 cup butter
1 (1 pound) loaf white bread, crusts trimmed
1 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Layer asparagus in the bottom of a medium baking dish. Top with water chestnuts, peas and cream of mushroom soup. Sprinkle with Cheddar cheese.
Melt butter in a medium skillet over medium heat. Slice bread into 1/4 to 1/2 inch strips, and place in the butter. When butter has been absorbed, layer bread in the baking dish on top of the Cheddar cheese. Sprinkle with Parmesan cheese.
Bake in the preheated oven 35 minutes, or until bubbly and golden brown.
Bocconcini Salad recipe.
Ingredients
1 pound bocconcini (bite-size mozzarella balls)
8 cherry tomatoes, halved
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup Belgian endive leaves
1/2 cup coarsely chopped arugula, stems included
1 1/2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
salt and pepper to taste
2 tablespoons chopped fresh basil leaves
Directions
In a large salad bowl, combine the mozzarella, cherry tomatoes, bell pepper, celery, endive and arugula.
Whisk together the lemon juice and olive oil; pour over the salad and season to taste with salt and pepper. Toss until all the ingredients are thoroughly coated with the dressing. Sprinkle the basil over the salad and serve immediately.
1 pound bocconcini (bite-size mozzarella balls)
8 cherry tomatoes, halved
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup Belgian endive leaves
1/2 cup coarsely chopped arugula, stems included
1 1/2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
salt and pepper to taste
2 tablespoons chopped fresh basil leaves
Directions
In a large salad bowl, combine the mozzarella, cherry tomatoes, bell pepper, celery, endive and arugula.
Whisk together the lemon juice and olive oil; pour over the salad and season to taste with salt and pepper. Toss until all the ingredients are thoroughly coated with the dressing. Sprinkle the basil over the salad and serve immediately.
Banana Crunch Cake recipe.
Ingredients
3/4 cup rolled oats
1/3 cup packed brown sugar
2 tablespoons butter, melted
2 tablespoons chopped walnuts
1/2 cup shortening
2/3 cup white sugar
1 cup mashed banana
1 teaspoon vanilla extract
1 cup oat flour
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Make the oat crunch topping: In a small bowl, combine the rolled oats, brown sugar, melted butter and 2 tablespoons chopped walnuts. Mix well and set aside.
In a large bowl, cream shortening and white sugar until light and fluffy. Blend in bananas, eggs, and vanilla. Combine the oat flour, all-purpose flour, baking soda and salt. Beat into creamed mixture. Stir in 1/2 cup chopped walnuts. Pour batter into the prepared pan. Sprinkle with the oat crunch topping.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
3/4 cup rolled oats
1/3 cup packed brown sugar
2 tablespoons butter, melted
2 tablespoons chopped walnuts
1/2 cup shortening
2/3 cup white sugar
1 cup mashed banana
1 teaspoon vanilla extract
1 cup oat flour
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Make the oat crunch topping: In a small bowl, combine the rolled oats, brown sugar, melted butter and 2 tablespoons chopped walnuts. Mix well and set aside.
In a large bowl, cream shortening and white sugar until light and fluffy. Blend in bananas, eggs, and vanilla. Combine the oat flour, all-purpose flour, baking soda and salt. Beat into creamed mixture. Stir in 1/2 cup chopped walnuts. Pour batter into the prepared pan. Sprinkle with the oat crunch topping.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Best Ziti Ever with Sausage recipe.
Ingredients
1 (16 ounce) package ziti pasta
1 pound mild Italian sausage, casings removed
2 (24 ounce) jars Classico� Tomato and Basil Sauce
1 1/2 teaspoons dried basil, divided
12 ounces ricotta cheese
1 1/2 teaspoons Italian seasoning, divided
1 dash salt and pepper
1 pound mozzarella cheese, shredded
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.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
Bake in preheated oven for 40 to 45 minutes.
1 (16 ounce) package ziti pasta
1 pound mild Italian sausage, casings removed
2 (24 ounce) jars Classico� Tomato and Basil Sauce
1 1/2 teaspoons dried basil, divided
12 ounces ricotta cheese
1 1/2 teaspoons Italian seasoning, divided
1 dash salt and pepper
1 pound mozzarella cheese, shredded
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.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
Bake in preheated oven for 40 to 45 minutes.
BBQ Peanut Butter Chicken recipe.
Ingredients
1 cup SMUCKER'S� Natural Peanut Butter
1/4 cup soy sauce
1/4 cup white wine vinegar
1/4 cup lemon juice
6 cloves garlic, chopped
1 teaspoon red pepper flakes
2 teaspoons ginger, finely chopped
2 1/2 pounds chicken breasts, boneless and skinless, cut into 1 1/2-inch strips.
Directions
Prepare marinade 2 hours before ready to grill.
Mix the ingredients, except the chicken in a blender until combined. If too thick, add up to a cup of water to thin.
Marinate the chicken for approximately 2 hours.
Lightly oil the medium/hot BBQ grill.
Place chicken on the grill for 6-8 minutes.
1 cup SMUCKER'S� Natural Peanut Butter
1/4 cup soy sauce
1/4 cup white wine vinegar
1/4 cup lemon juice
6 cloves garlic, chopped
1 teaspoon red pepper flakes
2 teaspoons ginger, finely chopped
2 1/2 pounds chicken breasts, boneless and skinless, cut into 1 1/2-inch strips.
Directions
Prepare marinade 2 hours before ready to grill.
Mix the ingredients, except the chicken in a blender until combined. If too thick, add up to a cup of water to thin.
Marinate the chicken for approximately 2 hours.
Lightly oil the medium/hot BBQ grill.
Place chicken on the grill for 6-8 minutes.
Banana-Berry Brownie Pizza recipe.
Ingredients
1 (19.8 ounce) package fudge brownie mix
1/3 cup boiling water
1/4 cup vegetable oil
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla extract
2 cups sliced fresh strawberries
1 medium firm banana, sliced
1 (1 ounce) square semisweet chocolate, melted
Directions
In a bowl, combine the brownie mix, water, oil and egg until well blended. Spread into a greased and floured 12-in. pizza pan. Bake at 350 degrees F for 25 minutes.
In a mixing bowl, beat the cream cheese, sugar, egg and vanilla until combined. Spread over brownie crust. Bake 15 minutes longer or until topping is set. Cool on a wire rack.
Just before serving, arrange strawberries and bananas over topping; drizzle with chocolate. Refrigerate leftovers.
1 (19.8 ounce) package fudge brownie mix
1/3 cup boiling water
1/4 cup vegetable oil
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla extract
2 cups sliced fresh strawberries
1 medium firm banana, sliced
1 (1 ounce) square semisweet chocolate, melted
Directions
In a bowl, combine the brownie mix, water, oil and egg until well blended. Spread into a greased and floured 12-in. pizza pan. Bake at 350 degrees F for 25 minutes.
In a mixing bowl, beat the cream cheese, sugar, egg and vanilla until combined. Spread over brownie crust. Bake 15 minutes longer or until topping is set. Cool on a wire rack.
Just before serving, arrange strawberries and bananas over topping; drizzle with chocolate. Refrigerate leftovers.
Breakfast Prune Spice Cake recipe.
Ingredients
1 cup shortening
2 cups white sugar
1 teaspoon vanilla extract
1 1/3 cups buttermilk
1 1/3 cups stewed prunes, chopped
2 1/3 cups all-purpose flour
1 teaspoon allspice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped walnuts (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
In a large bowl, mix the shortening and sugar with an electric mixer until smooth. Mix in the eggs one at a time, then stir in the vanilla and prunes. Sift the flour, allspice, nutmeg, cinnamon, salt, baking powder and baking soda into a large bowl or onto a sheet of waxed paper. Stir in the dry ingredients 1/3 at a time, alternating with the buttermilk. Mix in the walnuts if using. Pour batter into the prepared pan.
Bake for 50 minutes in the preheated oven, or until a toothpick inserted in the crown of the cake comes out clean. Cool on a wire rack for at least 10 minutes before inverting onto a serving plate.
1 cup shortening
2 cups white sugar
1 teaspoon vanilla extract
1 1/3 cups buttermilk
1 1/3 cups stewed prunes, chopped
2 1/3 cups all-purpose flour
1 teaspoon allspice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped walnuts (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
In a large bowl, mix the shortening and sugar with an electric mixer until smooth. Mix in the eggs one at a time, then stir in the vanilla and prunes. Sift the flour, allspice, nutmeg, cinnamon, salt, baking powder and baking soda into a large bowl or onto a sheet of waxed paper. Stir in the dry ingredients 1/3 at a time, alternating with the buttermilk. Mix in the walnuts if using. Pour batter into the prepared pan.
Bake for 50 minutes in the preheated oven, or until a toothpick inserted in the crown of the cake comes out clean. Cool on a wire rack for at least 10 minutes before inverting onto a serving plate.
Brussels Sprouts and Chestnuts recipe.
Ingredients
3 cups Brussels sprouts
1 cup chestnuts, peeled
1 large oranges, peeled and segmented
1/2 cup low fat, low sodium chicken broth
1 tablespoon canola oil
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Trim each sprout by cutting a little piece off the bottom. With a small paring knife, make an X in the top of the sprout. Repeat with all sprouts and place in steamer over 2 inches of boiling water. Steam the sprouts covered for about 10 minutes or until tender.
Remove sprouts from pot and allow to cool. Cut each sprout in half and place in a casserole dish. Layer the chestnuts on top of the sprouts. Place the oranges on top of the chestnuts. If using whole roasted chestnuts, follow instructions in step 4
Add the broth and pour over all ingredients. Drizzle the casserole with oil. Grind in pepper and salt. Bake for 15 minutes or until oranges are soft.
To roast whole chestnuts: Mark an X on the rounded side of each chestnut with a pairing knife. Place all the chestnuts on a baking sheet, and roast in the oven for about 30 minutes or until soft. Let cool. Peel, trying to keep the chestnuts as whole as possible.
3 cups Brussels sprouts
1 cup chestnuts, peeled
1 large oranges, peeled and segmented
1/2 cup low fat, low sodium chicken broth
1 tablespoon canola oil
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Trim each sprout by cutting a little piece off the bottom. With a small paring knife, make an X in the top of the sprout. Repeat with all sprouts and place in steamer over 2 inches of boiling water. Steam the sprouts covered for about 10 minutes or until tender.
Remove sprouts from pot and allow to cool. Cut each sprout in half and place in a casserole dish. Layer the chestnuts on top of the sprouts. Place the oranges on top of the chestnuts. If using whole roasted chestnuts, follow instructions in step 4
Add the broth and pour over all ingredients. Drizzle the casserole with oil. Grind in pepper and salt. Bake for 15 minutes or until oranges are soft.
To roast whole chestnuts: Mark an X on the rounded side of each chestnut with a pairing knife. Place all the chestnuts on a baking sheet, and roast in the oven for about 30 minutes or until soft. Let cool. Peel, trying to keep the chestnuts as whole as possible.
Baked Applesauce recipe.
Ingredients
2 large tart apples, peeled and sliced
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Directions
Place apples in a greased 1-qt. baking dish. In a small bowl, combine sugar, cinnamon and vanilla; mix well. Sprinkle over apples. Cover and bake at 350 degrees F for 40-45 minutes or until apples are tender. Uncover and mash with a fork. Serve warm.
2 large tart apples, peeled and sliced
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Directions
Place apples in a greased 1-qt. baking dish. In a small bowl, combine sugar, cinnamon and vanilla; mix well. Sprinkle over apples. Cover and bake at 350 degrees F for 40-45 minutes or until apples are tender. Uncover and mash with a fork. Serve warm.
Brennan's Irish Soda Bread recipe.
Ingredients
2 tablespoons distilled white vinegar
2 cups all-purpose flour
1 tablespoon white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Stir the milk and vinegar together, and allow to stand until curdled, about 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. In a bowl, mix together the flour, sugar, baking soda, and salt.
Gradually stir the soured milk into the flour mixture until the dough just comes together, and turn the dough out onto a well-floured surface. Knead a few times, and shape into a round. Place the dough onto the prepared baking sheet. With a sharp knife, cut an X shape into the top of the dough to release steam and help the bread keep its round shape.
Bake in the preheated oven until golden brown, about 45 minutes.
2 tablespoons distilled white vinegar
2 cups all-purpose flour
1 tablespoon white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Stir the milk and vinegar together, and allow to stand until curdled, about 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. In a bowl, mix together the flour, sugar, baking soda, and salt.
Gradually stir the soured milk into the flour mixture until the dough just comes together, and turn the dough out onto a well-floured surface. Knead a few times, and shape into a round. Place the dough onto the prepared baking sheet. With a sharp knife, cut an X shape into the top of the dough to release steam and help the bread keep its round shape.
Bake in the preheated oven until golden brown, about 45 minutes.
Baked Mushrooms with Thyme and White Wine recipe.
Ingredients
1 1/2 tablespoons minced onion
1/2 teaspoon minced garlic
1/4 teaspoon dried thyme
1 1/2 tablespoons white wine
1 tablespoon olive oil
8 ounces fresh mushrooms, quartered
salt and pepper to taste
Directions
Preheat oven to 375 degrees F (190 degrees C).
Whisk together the onion, garlic, thyme, white wine, and olive oil in a large bowl. Add the mushrooms and toss to coat; season to taste with salt and pepper.
Transfer mushroom mixture into a small baking dish, cover, and bake for 35 minutes, stirring occasionally.
1 1/2 tablespoons minced onion
1/2 teaspoon minced garlic
1/4 teaspoon dried thyme
1 1/2 tablespoons white wine
1 tablespoon olive oil
8 ounces fresh mushrooms, quartered
salt and pepper to taste
Directions
Preheat oven to 375 degrees F (190 degrees C).
Whisk together the onion, garlic, thyme, white wine, and olive oil in a large bowl. Add the mushrooms and toss to coat; season to taste with salt and pepper.
Transfer mushroom mixture into a small baking dish, cover, and bake for 35 minutes, stirring occasionally.
Best Baked Chicken recipe.
Ingredients
8 skinless, boneless chicken breast halves
1 cup sour cream
2 tablespoons fresh lemon juice
2 teaspoons soy sauce
2 teaspoons celery salt
2 teaspoons garlic salt
1 dash pepper
1 (6 ounce) package herb-seasoned stuffing mix, crushed into crumbs
1/2 cup butter, melted
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
In a medium bowl, mix the sour cream, lemon juice, soy sauce, celery salt, garlic salt, and pepper. Dip each chicken breast in the sour cream mixture, then roll in the stuffing mix to coat. Arrange chicken in the prepared baking dish. Drizzle with the melted butter.
Bake 40 to 50 minutes in the preheated oven, until the chicken is no longer pink and the juices run clear.
8 skinless, boneless chicken breast halves
1 cup sour cream
2 tablespoons fresh lemon juice
2 teaspoons soy sauce
2 teaspoons celery salt
2 teaspoons garlic salt
1 dash pepper
1 (6 ounce) package herb-seasoned stuffing mix, crushed into crumbs
1/2 cup butter, melted
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
In a medium bowl, mix the sour cream, lemon juice, soy sauce, celery salt, garlic salt, and pepper. Dip each chicken breast in the sour cream mixture, then roll in the stuffing mix to coat. Arrange chicken in the prepared baking dish. Drizzle with the melted butter.
Bake 40 to 50 minutes in the preheated oven, until the chicken is no longer pink and the juices run clear.
Asparagus Bundt Cake recipe.
Ingredients
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups vegetable oil
3 eggs, beaten
1 pound fresh asparagus, grated and drained
1 (8 ounce) can crushed pineapple, undrained
1 tablespoon grated orange peel
2 teaspoons vanilla extract
1 1/2 cups chopped pecans
1 (3 ounce) package cream cheese, softened
2 3/4 cups confectioners' sugar
2 teaspoons grated orange peel
1 teaspoon vanilla extract
3 tablespoons milk
Directions
In a large bowl, combine the first five ingredients. Add oil, eggs, asparagus, pineapple, orange peel and vanilla; mix well. Fold in pecans. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
For icing, beat cream cheese and sugar in a small mixing bowl until smooth. Add orange peel, vanilla and enough milk until icing reaches desired consistency. Spoon over cake, allowing icing to drip down sides.
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups vegetable oil
3 eggs, beaten
1 pound fresh asparagus, grated and drained
1 (8 ounce) can crushed pineapple, undrained
1 tablespoon grated orange peel
2 teaspoons vanilla extract
1 1/2 cups chopped pecans
1 (3 ounce) package cream cheese, softened
2 3/4 cups confectioners' sugar
2 teaspoons grated orange peel
1 teaspoon vanilla extract
3 tablespoons milk
Directions
In a large bowl, combine the first five ingredients. Add oil, eggs, asparagus, pineapple, orange peel and vanilla; mix well. Fold in pecans. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
For icing, beat cream cheese and sugar in a small mixing bowl until smooth. Add orange peel, vanilla and enough milk until icing reaches desired consistency. Spoon over cake, allowing icing to drip down sides.
Beet and Balsamic Vinaigrette Salad recipe.
Ingredients
6 slices bacon
3 romaine hearts, rinsed and torn
2 (15 ounce) cans julienned beets, drained
1/2 red onion, sliced in rings
1/2 cup grated Parmesan cheese
1 cup balsamic vinaigrette salad dressing
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, toss together the romaine, beets, onion, cheese and dressing until evenly coated. Sprinkle with the crumbled bacon and serve immediately.
6 slices bacon
3 romaine hearts, rinsed and torn
2 (15 ounce) cans julienned beets, drained
1/2 red onion, sliced in rings
1/2 cup grated Parmesan cheese
1 cup balsamic vinaigrette salad dressing
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, toss together the romaine, beets, onion, cheese and dressing until evenly coated. Sprinkle with the crumbled bacon and serve immediately.
Best Hamburger Ever recipe.
Ingredients
1 1/2 pounds lean ground beef
1/2 onion, finely chopped
1/2 cup shredded Colby or Monterey Jack cheese
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 (1 ounce) envelope dry onion soup mix
1 clove garlic, minced
1 tablespoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed dried rosemary
salt and pepper to taste
Directions
Preheat a grill for high heat.
In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.
1 1/2 pounds lean ground beef
1/2 onion, finely chopped
1/2 cup shredded Colby or Monterey Jack cheese
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 (1 ounce) envelope dry onion soup mix
1 clove garlic, minced
1 tablespoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed dried rosemary
salt and pepper to taste
Directions
Preheat a grill for high heat.
In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.
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