Ingredients
1 pound fresh or frozen broccoli spears
4 1/2 teaspoons sugar
2 teaspoons cornstarch
1/2 teaspoon chicken bouillon granules
1/4 cup water
1/4 cup orange juice
1 teaspoon grated orange peel
1 medium navel orange, thinly sliced
Directions
Place broccoli and a small amount of water in a saucepan; bring to a boil. Reduce heat; cover and cook for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the sugar, cornstarch and bouillon. Stir in water, orange juice and peel until blended. Bring to a boil; cook and stir for 2 minutes until thickened.
Drain broccoli and place in a serving bowl. Garnish with orange slices and drizzle with sauce.
8.26.2011
Apple Strudel Dessert recipe.
Ingredients
2 (8 ounce) packages refrigerated crescent roll dough
1 (21 ounce) can apple pie filling
1 teaspoon ground cinnamon
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease a 9 inch round pan.
Using a slotted spoon, place about 1 tablespoon pie filling near the large end of a crescent roll dough triangle. Roll up the triangle. Repeat with remaining dough. Place rolls in prepared pan with points toward the center. Top with remaining pie filling. Sprinkle with cinnamon.
Bake in preheated oven 30 minutes, until browned.
2 (8 ounce) packages refrigerated crescent roll dough
1 (21 ounce) can apple pie filling
1 teaspoon ground cinnamon
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease a 9 inch round pan.
Using a slotted spoon, place about 1 tablespoon pie filling near the large end of a crescent roll dough triangle. Roll up the triangle. Repeat with remaining dough. Place rolls in prepared pan with points toward the center. Top with remaining pie filling. Sprinkle with cinnamon.
Bake in preheated oven 30 minutes, until browned.
Baby Zucchini Salad recipe.
Ingredients
5 baby zucchini, sliced thinly
1/2 red onion, sliced thin
1 red bell pepper, diced
2 leaves fresh basil, minced
2 tablespoons smoked olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
Directions
Toss the zucchini, onion, bell pepper, and basil together in a large bowl. Drizzle the olive oil and balsamic vinegar over the mixture and toss again to evenly coat. Season with salt and pepper to serve.
5 baby zucchini, sliced thinly
1/2 red onion, sliced thin
1 red bell pepper, diced
2 leaves fresh basil, minced
2 tablespoons smoked olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
Directions
Toss the zucchini, onion, bell pepper, and basil together in a large bowl. Drizzle the olive oil and balsamic vinegar over the mixture and toss again to evenly coat. Season with salt and pepper to serve.
Baked Dijon Chicken recipe.
Ingredients
1/4 cup Dijon mustard
1/4 cup NESTLE� CARNATION� Evaporated Fat Free Milk
1/4 cup plain, dry bread crumbs
1/4 cup grated Parmesan cheese
4 (4 ounce) boneless, skinless chicken breast halves
Directions
PREHEAT oven to 475 degrees F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
COMBINE mustard and evaporated milk in shallow bowl. Combine bread crumbs and cheese in separate shallow bowl. Dip chicken into mustard mixture, coating both sides, then into bread crumb mixture. Place in prepared dish.
BAKE for 15 to 20 minutes or until chicken is golden brown and no longer pink in center.
1/4 cup Dijon mustard
1/4 cup NESTLE� CARNATION� Evaporated Fat Free Milk
1/4 cup plain, dry bread crumbs
1/4 cup grated Parmesan cheese
4 (4 ounce) boneless, skinless chicken breast halves
Directions
PREHEAT oven to 475 degrees F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
COMBINE mustard and evaporated milk in shallow bowl. Combine bread crumbs and cheese in separate shallow bowl. Dip chicken into mustard mixture, coating both sides, then into bread crumb mixture. Place in prepared dish.
BAKE for 15 to 20 minutes or until chicken is golden brown and no longer pink in center.
BREAKSTONE'S Curried Mashed Sweet Potatoes recipe.
Ingredients
1 1/2 pounds sweet potatoes, peeled, quartered
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 teaspoons curry powder
1/2 cup BREAKSTONE'S Reduced Fat Sour Cream
1/2 teaspoon salt (optional)
Directions
Cook sweet potatoes in boiling water in 3-quart saucepan 15 minutes or until tender. Drain.
Meanwhile heat oil in large nonstick skillet on medium-high heat. Add onion; cook and stir 4 minutes. Add curry powder; cook an additional 2 minutes, stirring frequently. Remove from heat.
Mash cooked sweet potatoes. Stir in onion mixture, sour cream and salt.
1 1/2 pounds sweet potatoes, peeled, quartered
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 teaspoons curry powder
1/2 cup BREAKSTONE'S Reduced Fat Sour Cream
1/2 teaspoon salt (optional)
Directions
Cook sweet potatoes in boiling water in 3-quart saucepan 15 minutes or until tender. Drain.
Meanwhile heat oil in large nonstick skillet on medium-high heat. Add onion; cook and stir 4 minutes. Add curry powder; cook an additional 2 minutes, stirring frequently. Remove from heat.
Mash cooked sweet potatoes. Stir in onion mixture, sour cream and salt.
Ammonia Cookies recipe.
Ingredients
2 1/2 cups white sugar
1/2 cup butter, softened
1 1/2 cups sour cream
1/2 cup milk
1 teaspoon peppermint extract
1/2 teaspoon salt
2 teaspoons bakers' ammonia
3 cups all-purpose flour
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the white sugar and butter until smooth. Beat in the eggs one at a time, then stir in the sour cream, milk and peppermint extract. Combine the salt and bakers' ammonia with 2 cups of the flour and blend into the mixture. Gradually add more flour to make a stiff dough. Leave the dough soft for drop cookies or add more flour to make cut-out cookies. Drop dough from heaping spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until golden. When cool, ice with a simple confectioners' glaze that has been flavored with peppermint if desired.
2 1/2 cups white sugar
1/2 cup butter, softened
1 1/2 cups sour cream
1/2 cup milk
1 teaspoon peppermint extract
1/2 teaspoon salt
2 teaspoons bakers' ammonia
3 cups all-purpose flour
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the white sugar and butter until smooth. Beat in the eggs one at a time, then stir in the sour cream, milk and peppermint extract. Combine the salt and bakers' ammonia with 2 cups of the flour and blend into the mixture. Gradually add more flour to make a stiff dough. Leave the dough soft for drop cookies or add more flour to make cut-out cookies. Drop dough from heaping spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until golden. When cool, ice with a simple confectioners' glaze that has been flavored with peppermint if desired.
Asian Pasta Salad with Beef, Broccoli and Bean Sprouts recipe.
Ingredients
Soy-Ginger Dressing:
3 medium garlic cloves, minced
6 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1 teaspoon ground ginger
3/4 teaspoon hot red pepper flakes
2 tablespoons mayonnaise
1/4 cup vegetable oil
Pasta Salad:
2 tablespoons salt
1 pound penne pasta
8 ounces broccoli florets
1 pound rare deli roast beef, sliced 1/8 inch thick and cut into bite-size strips
3 medium carrots, peeled and coarsely grated
1 medium red bell pepper, cut into bite-size strips
2 cups bean sprouts
3 green onions, thinly sliced
1/2 cup chopped roasted (or honey-roasted) peanuts
1/4 cup chopped fresh cilantro
Directions
Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.
Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve.
Soy-Ginger Dressing:
3 medium garlic cloves, minced
6 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1 teaspoon ground ginger
3/4 teaspoon hot red pepper flakes
2 tablespoons mayonnaise
1/4 cup vegetable oil
Pasta Salad:
2 tablespoons salt
1 pound penne pasta
8 ounces broccoli florets
1 pound rare deli roast beef, sliced 1/8 inch thick and cut into bite-size strips
3 medium carrots, peeled and coarsely grated
1 medium red bell pepper, cut into bite-size strips
2 cups bean sprouts
3 green onions, thinly sliced
1/2 cup chopped roasted (or honey-roasted) peanuts
1/4 cup chopped fresh cilantro
Directions
Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.
Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve.
Brandied Candied Sweet Potatoes recipe.
Ingredients
2 pounds sweet potatoes
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup brandy
1/2 teaspoon salt
Directions
Peel and cut the sweet potatoes into 2 inch chunks. Place them in a large pot of water and boil until tender.
In a large skillet melt the butter or margarine. Stir in the brown sugar, brandy and salt. Stir until smooth. Add the sweet potatoes. Cook over low heat, stirring gently, until sweet potatoes are heated through and well glazed.
2 pounds sweet potatoes
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup brandy
1/2 teaspoon salt
Directions
Peel and cut the sweet potatoes into 2 inch chunks. Place them in a large pot of water and boil until tender.
In a large skillet melt the butter or margarine. Stir in the brown sugar, brandy and salt. Stir until smooth. Add the sweet potatoes. Cook over low heat, stirring gently, until sweet potatoes are heated through and well glazed.
Asian Chicken Noodle Salad recipe.
Ingredients
1 (3 ounce) package ramen noodle pasta, crushed
2 tablespoons butter, melted
1/2 cup sunflower seeds
1/2 cup pine nuts
3 cups shredded bok choy
5 green onions, thinly sliced
1 cup diced, cooked chicken breast meat
1 (5 ounce) can water chestnuts, drained
12 pods snow peas
1/2 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/4 cup white sugar
1 tablespoon lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.
1 (3 ounce) package ramen noodle pasta, crushed
2 tablespoons butter, melted
1/2 cup sunflower seeds
1/2 cup pine nuts
3 cups shredded bok choy
5 green onions, thinly sliced
1 cup diced, cooked chicken breast meat
1 (5 ounce) can water chestnuts, drained
12 pods snow peas
1/2 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/4 cup white sugar
1 tablespoon lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.
Alyson's Broccoli Salad recipe.
Ingredients
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
Before serving, toss salad with crumbled bacon and sunflower seeds.
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
Before serving, toss salad with crumbled bacon and sunflower seeds.
12-Hour Salad recipe.
Ingredients
8 cups torn salad greens
1 1/2 cups chopped celery
2 medium green peppers, chopped
1 medium red onion, chopped
1 (10 ounce) package frozen peas, thawed
1 cup mayonnaise
1 cup sour cream
3 tablespoons sugar
1 cup shredded Cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
Directions
Place salad greens in a 3-qt. bowl or 13-in. x 9-in. x 2-in. dish. Top with layers of celery, green peppers, onion and peas; do not toss.
In a bowl, combine the mayonnaise, sour cream and sugar; spread over vegetables. Sprinkle with cheese and bacon. Cover and refrigerate overnight.
8 cups torn salad greens
1 1/2 cups chopped celery
2 medium green peppers, chopped
1 medium red onion, chopped
1 (10 ounce) package frozen peas, thawed
1 cup mayonnaise
1 cup sour cream
3 tablespoons sugar
1 cup shredded Cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
Directions
Place salad greens in a 3-qt. bowl or 13-in. x 9-in. x 2-in. dish. Top with layers of celery, green peppers, onion and peas; do not toss.
In a bowl, combine the mayonnaise, sour cream and sugar; spread over vegetables. Sprinkle with cheese and bacon. Cover and refrigerate overnight.
Applesauce Pork Loin recipe.
Ingredients
1 (3 pound) boneless pork loin roast
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 cup applesauce
3 tablespoons Dijon mustard
1 tablespoon honey
3 sprigs fresh rosemary
Directions
Sprinkle roast with salt and pepper. In a large skillet, brown roast on all sides in oil. Place on a rack in a shallow roasting pan. Combine the applesauce, mustard and honey; spread over roast. Top with rosemary. Bake, uncovered, at 350 degrees F for 1-3/4 to 2-1/2 hours or until a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.
1 (3 pound) boneless pork loin roast
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 cup applesauce
3 tablespoons Dijon mustard
1 tablespoon honey
3 sprigs fresh rosemary
Directions
Sprinkle roast with salt and pepper. In a large skillet, brown roast on all sides in oil. Place on a rack in a shallow roasting pan. Combine the applesauce, mustard and honey; spread over roast. Top with rosemary. Bake, uncovered, at 350 degrees F for 1-3/4 to 2-1/2 hours or until a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.
Antipasto Salad recipe.
Ingredients
6 cups torn lettuce leaves
8 ounces hard salami, julienned
6 ounces provolone cheese, julienned
1 cup shredded mozzarella cheese
2 medium tomatoes, chopped
1 (6 ounce) can pitted ripe olives , drained, halved
1 tablespoon minced chives
1 (8 ounce) can tomato sauce
1/2 cup vegetable oil
1/4 cup red wine vinegar or cider vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Directions
Place the lettuce on a large serving platter. Arrange the salami, cheeses, tomatoes and olives over top. Sprinkle with chives. In a blender, combine the remaining ingredients; cover and process until smooth. Drizzle over salad.
6 cups torn lettuce leaves
8 ounces hard salami, julienned
6 ounces provolone cheese, julienned
1 cup shredded mozzarella cheese
2 medium tomatoes, chopped
1 (6 ounce) can pitted ripe olives , drained, halved
1 tablespoon minced chives
1 (8 ounce) can tomato sauce
1/2 cup vegetable oil
1/4 cup red wine vinegar or cider vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Directions
Place the lettuce on a large serving platter. Arrange the salami, cheeses, tomatoes and olives over top. Sprinkle with chives. In a blender, combine the remaining ingredients; cover and process until smooth. Drizzle over salad.
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.
Bulgur Chickpea Salad recipe.
Ingredients
1 cup bulgur
2 cups boiling water
1/2 cup vegetable oil
1/2 cup fresh lemon juice
salt to taste
ground black pepper to taste
1 cup chopped green onions
1 (15 ounce) can garbanzo beans, drained
1 cup chopped fresh parsley
1 cup grated carrots
Directions
In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.
In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork.
Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving.
1 cup bulgur
2 cups boiling water
1/2 cup vegetable oil
1/2 cup fresh lemon juice
salt to taste
ground black pepper to taste
1 cup chopped green onions
1 (15 ounce) can garbanzo beans, drained
1 cup chopped fresh parsley
1 cup grated carrots
Directions
In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.
In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork.
Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving.
Applesauce Squares recipe.
Ingredients
1/2 cup butter
1 cup white sugar
1 teaspoon vanilla extract
1 cup raisins
1 1/2 cups applesauce
1/2 teaspoon ground cinnamon
2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch baking pan.
Cream butter, sugar, eggs and vanilla; beat well.
Blend in cinnamon, flour, baking soda and salt; add raisins, nuts and applesauce. Mix well.
Place batter into the prepared baking pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Cut into squares and serve.
1/2 cup butter
1 cup white sugar
1 teaspoon vanilla extract
1 cup raisins
1 1/2 cups applesauce
1/2 teaspoon ground cinnamon
2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch baking pan.
Cream butter, sugar, eggs and vanilla; beat well.
Blend in cinnamon, flour, baking soda and salt; add raisins, nuts and applesauce. Mix well.
Place batter into the prepared baking pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Cut into squares and serve.
3BC (Best Baked Bean Casserole) recipe.
Ingredients
1 tablespoon butter
1 small onion, diced
1/2 pound bacon
1 (28 ounce) can baked beans (such as Bush's Original�)
2 teaspoons Worcestershire sauce
1 tablespoon ketchup
1 teaspoon prepared yellow mustard
1 cup brown sugar, divided
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Melt the butter in a skillet over low heat. Cook and stir until the onion has softened and turned translucent, 10 to 15 minutes. Meanwhile, 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. Cut bacon into bite-sized pieces and set aside.
Combine the baked beans, Worcestershire sauce, ketchup, mustard, and onions in a 2-quart casserole dish. Stir in 2/3 of the cooked bacon and 1/4 of the brown sugar until evenly mixed. Cover the bean mixture with the remaining bacon, and sprinkle with the remaining brown sugar.
Bake in the preheated oven until hot and bubbly, about 45 minutes.
1 tablespoon butter
1 small onion, diced
1/2 pound bacon
1 (28 ounce) can baked beans (such as Bush's Original�)
2 teaspoons Worcestershire sauce
1 tablespoon ketchup
1 teaspoon prepared yellow mustard
1 cup brown sugar, divided
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Melt the butter in a skillet over low heat. Cook and stir until the onion has softened and turned translucent, 10 to 15 minutes. Meanwhile, 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. Cut bacon into bite-sized pieces and set aside.
Combine the baked beans, Worcestershire sauce, ketchup, mustard, and onions in a 2-quart casserole dish. Stir in 2/3 of the cooked bacon and 1/4 of the brown sugar until evenly mixed. Cover the bean mixture with the remaining bacon, and sprinkle with the remaining brown sugar.
Bake in the preheated oven until hot and bubbly, about 45 minutes.
Baked Macaroni recipe.
Ingredients
1 (16 ounce) package macaroni
1/4 cup milk
ground black pepper to taste
1 (16 ounce) package sharp Cheddar cheese, shredded
2 tablespoons butter, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 10 to 13 minutes or until al dente; drain.
In a bowl mix together the eggs, milk, and pepper. In a casserole dish, place about a third of the cooked macaroni in one layer, sprinkle with 1/2 of the cheese, then layer the rest of the macaroni and cover with the remaining cheese. Coat evenly with the egg-milk mixture. Lastly, cut slices of butter and place them on top of the cheese.
Bake in a preheated oven for 30 minutes or until the cheese is completely melted.
1 (16 ounce) package macaroni
1/4 cup milk
ground black pepper to taste
1 (16 ounce) package sharp Cheddar cheese, shredded
2 tablespoons butter, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 10 to 13 minutes or until al dente; drain.
In a bowl mix together the eggs, milk, and pepper. In a casserole dish, place about a third of the cooked macaroni in one layer, sprinkle with 1/2 of the cheese, then layer the rest of the macaroni and cover with the remaining cheese. Coat evenly with the egg-milk mixture. Lastly, cut slices of butter and place them on top of the cheese.
Bake in a preheated oven for 30 minutes or until the cheese is completely melted.
Baked Pita Triangles recipe.
Ingredients
6 pitas (6-inch rounds), split, then quartered
Directions
Adjust oven rack to upper-middle position and heat oven to 325 degrees.
Place pita triangles directly on rack. Bake until golden brown and completely crisp, about 10 minutes.
6 pitas (6-inch rounds), split, then quartered
Directions
Adjust oven rack to upper-middle position and heat oven to 325 degrees.
Place pita triangles directly on rack. Bake until golden brown and completely crisp, about 10 minutes.
Barbecued Beans recipe.
Ingredients
1 pound dry navy beans
1 pound sliced bacon, cooked and crumbled
1 (32 fluid ounce) bottle tomato juice
1 (8 ounce) can tomato sauce
2 cups chopped onion
2/3 cup packed brown sugar
1 tablespoon soy sauce
2 teaspoons garlic salt
1 teaspoon Worcestershire sauce
1 teaspoon ground mustard
Directions
Place beans in a 3-qt. saucepan; cover with water. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. In a 5-qt. slow cooker, combine remaining ingredients; mix well. Add the beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 8-10 hours longer or until beans are tender.
1 pound dry navy beans
1 pound sliced bacon, cooked and crumbled
1 (32 fluid ounce) bottle tomato juice
1 (8 ounce) can tomato sauce
2 cups chopped onion
2/3 cup packed brown sugar
1 tablespoon soy sauce
2 teaspoons garlic salt
1 teaspoon Worcestershire sauce
1 teaspoon ground mustard
Directions
Place beans in a 3-qt. saucepan; cover with water. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. In a 5-qt. slow cooker, combine remaining ingredients; mix well. Add the beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 8-10 hours longer or until beans are tender.
All-Bran Classic Beef and Mushroom Meatloaf recipe.
Ingredients
1 tablespoon vegetable oil
1 large onion, finely chopped
2 cups finely chopped mushrooms
1/3 cup finely chopped fresh parsley (optional)
1 1/2 cups All-Bran Buds* cereal
3/4 cup beef stock
2 pounds extra lean ground beef
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon salt
Pepper, to taste
Directions
In no-stick skillet, over medium heat, heat oil. Add onions; saute about 4 minutes. Add mushrooms; cook until tender, stirring frequently. Remove from heat, stir in parsley. Let cool slightly.
In medium bowl, stir together cereal and beef stock. Let stand 2 minutes or until stock is absorbed and cereal softens.
In large bowl, combine beef, egg, ketchup, Worcestershire, salt and pepper. Add mushroom mixture and cereal. Mix together until lightly blended.
Press mixture into 2 L (9 x 5-inch) loaf pan. Bake at 180 degrees C (350 degrees F) for 60 to 75 minutes or until cooked through.
Let stand about 15 minutes before slicing. Pour off any accumulated juices.
1 tablespoon vegetable oil
1 large onion, finely chopped
2 cups finely chopped mushrooms
1/3 cup finely chopped fresh parsley (optional)
1 1/2 cups All-Bran Buds* cereal
3/4 cup beef stock
2 pounds extra lean ground beef
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon salt
Pepper, to taste
Directions
In no-stick skillet, over medium heat, heat oil. Add onions; saute about 4 minutes. Add mushrooms; cook until tender, stirring frequently. Remove from heat, stir in parsley. Let cool slightly.
In medium bowl, stir together cereal and beef stock. Let stand 2 minutes or until stock is absorbed and cereal softens.
In large bowl, combine beef, egg, ketchup, Worcestershire, salt and pepper. Add mushroom mixture and cereal. Mix together until lightly blended.
Press mixture into 2 L (9 x 5-inch) loaf pan. Bake at 180 degrees C (350 degrees F) for 60 to 75 minutes or until cooked through.
Let stand about 15 minutes before slicing. Pour off any accumulated juices.
Blackberry Soup recipe.
Ingredients
4 cups frozen blackberries, thawed
1 cup pear juice
1/2 cup honey
1/4 cup water
1 lime or lemon wedge
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 dash ground nutmeg
1 (8 ounce) container fat-free vanilla yogurt
Directions
In a heavy saucepan, combine the first eight ingredients. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Remove and discard lime wedge. Strain berry mixture, reserving juice. Press blackberry mixture through a fine meshed sieve; discard seeds. Add pulp to juice. Cover and chill.
Set aside 2 tablespoons yogurt for garnish. Combine blackberry mixture and remaining yogurt in a food processor or blender; cover and process until smooth. Ladle into soup bowls. Dollop with reserved yogurt.
4 cups frozen blackberries, thawed
1 cup pear juice
1/2 cup honey
1/4 cup water
1 lime or lemon wedge
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 dash ground nutmeg
1 (8 ounce) container fat-free vanilla yogurt
Directions
In a heavy saucepan, combine the first eight ingredients. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Remove and discard lime wedge. Strain berry mixture, reserving juice. Press blackberry mixture through a fine meshed sieve; discard seeds. Add pulp to juice. Cover and chill.
Set aside 2 tablespoons yogurt for garnish. Combine blackberry mixture and remaining yogurt in a food processor or blender; cover and process until smooth. Ladle into soup bowls. Dollop with reserved yogurt.
Amy's Spicy Beans and Rice recipe.
Ingredients
1 1/2 cups water
1/2 cup uncooked brown rice
2 (15 ounce) cans black beans, undrained
2 fresh jalapeno peppers, seeded and chopped
1 teaspoon ground cumin, or to taste
1 tablespoon chili powder, or to taste
black pepper to taste
1/2 cup shredded sharp Cheddar cheese
2 fresh green onions, chopped
1/2 (2 ounce) can sliced black olives, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, pour beans into a 2 quart casserole. Sprinkle with jalapenos, cumin, chili powder and black pepper.
Bake in preheated oven for 30 minutes. Sprinkle with cheese, green onions and olives. Bake for 5 to 10 minutes more.
Serve beans over cooked rice.
1 1/2 cups water
1/2 cup uncooked brown rice
2 (15 ounce) cans black beans, undrained
2 fresh jalapeno peppers, seeded and chopped
1 teaspoon ground cumin, or to taste
1 tablespoon chili powder, or to taste
black pepper to taste
1/2 cup shredded sharp Cheddar cheese
2 fresh green onions, chopped
1/2 (2 ounce) can sliced black olives, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, pour beans into a 2 quart casserole. Sprinkle with jalapenos, cumin, chili powder and black pepper.
Bake in preheated oven for 30 minutes. Sprinkle with cheese, green onions and olives. Bake for 5 to 10 minutes more.
Serve beans over cooked rice.
Bucatini Pasta with Shrimp and Anchovies recipe.
Ingredients
1 pound bucatini pasta
1 (2 ounce) can anchovy fillets, oil reserved
1 teaspoon red pepper flakes, or to taste
3 cloves garlic, minced
2 zucchini, halved lengthwise and cut in 1/4 inch slices
1 pint grape tomatoes
2 teaspoons dried oregano
2 teaspoons dried basil
1 pound peeled and deveined medium shrimp
Directions
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.
Meanwhile, stir together the anchovies and their oil with the red pepper flakes and garlic in a large skillet over medium heat, breaking up the anchovies as you stir. Once the garlic begins to sizzle, add the sliced zucchini, and cook until it begins to soften, about 3 minutes. Stir in the grape tomatoes, and continue cooking until the zucchini is tender, and the skins of the tomatoes begin to pop, 5 minutes more.
Sprinkle the vegetable mixture with oregano and basil, then stir in shrimp. Cook until the shrimp turn pink and are no longer translucent. Pour over bucatini to serve.
1 pound bucatini pasta
1 (2 ounce) can anchovy fillets, oil reserved
1 teaspoon red pepper flakes, or to taste
3 cloves garlic, minced
2 zucchini, halved lengthwise and cut in 1/4 inch slices
1 pint grape tomatoes
2 teaspoons dried oregano
2 teaspoons dried basil
1 pound peeled and deveined medium shrimp
Directions
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.
Meanwhile, stir together the anchovies and their oil with the red pepper flakes and garlic in a large skillet over medium heat, breaking up the anchovies as you stir. Once the garlic begins to sizzle, add the sliced zucchini, and cook until it begins to soften, about 3 minutes. Stir in the grape tomatoes, and continue cooking until the zucchini is tender, and the skins of the tomatoes begin to pop, 5 minutes more.
Sprinkle the vegetable mixture with oregano and basil, then stir in shrimp. Cook until the shrimp turn pink and are no longer translucent. Pour over bucatini to serve.
Brownie Frosting recipe.
Ingredients
6 tablespoons milk
6 tablespoons butter, softened
1 1/2 cups white sugar
1 cup chocolate chips
1 dash vanilla extract
Directions
Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over warm brownies.
6 tablespoons milk
6 tablespoons butter, softened
1 1/2 cups white sugar
1 cup chocolate chips
1 dash vanilla extract
Directions
Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over warm brownies.
Baked Aloha Chicken recipe.
Ingredients
1/4 cup lemon juice
1/4 cup light corn syrup
2 tablespoons soy sauce
1 teaspoon salt
1/4 teaspoon ground ginger
1/4 cup corn oil
1 (8 ounce) can crushed pineapple (not drained)
10 chicken leg quarters
Directions
Preheat oven to 350 degrees F (175 degrees C).
Stir together lemon juice, corn syrup, soy sauce, salt, ginger, and corn oil in a bowl until smooth. Stir in the crushed pineapple with its liquid. Place the chicken legs in an ovenproof glass baking dish, and pour sauce over top.
Bake in preheated oven for 30 minutes, then turn the chicken over, and continue cooking until the chicken is tender, and no longer pink, about 20 minutes. Baste with sauce frequently while baking.
1/4 cup lemon juice
1/4 cup light corn syrup
2 tablespoons soy sauce
1 teaspoon salt
1/4 teaspoon ground ginger
1/4 cup corn oil
1 (8 ounce) can crushed pineapple (not drained)
10 chicken leg quarters
Directions
Preheat oven to 350 degrees F (175 degrees C).
Stir together lemon juice, corn syrup, soy sauce, salt, ginger, and corn oil in a bowl until smooth. Stir in the crushed pineapple with its liquid. Place the chicken legs in an ovenproof glass baking dish, and pour sauce over top.
Bake in preheated oven for 30 minutes, then turn the chicken over, and continue cooking until the chicken is tender, and no longer pink, about 20 minutes. Baste with sauce frequently while baking.
Butternut Squash Layer Cake recipe.
Ingredients
1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 cup mashed, cooked butternut squash
1 teaspoon maple flavoring
3 cups cake flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup milk
1 cup chopped walnuts
BROWN SUGAR FROSTING:
1 1/2 cups packed brown sugar
3 egg whites
6 tablespoons water
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla extract
Directions
In a mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Add squash and maple flavoring; mix well. Combine flour, baking powder and baking soda; add to creamed mixture alternately with milk. Stir in walnuts. Pour into two greased and floured 9-in. round baking pans.
Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks.
For frosting, combine the brown sugar, egg whites, water, cream of tartar and salt in a heavy saucepan. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until a thermometer reads 160 degrees F, about 8-10 minutes.
Pour frosting into a large mixing bowl; add vanilla. Beat on high speed until stiff peaks form, about 3 minutes. Spread between layers and over top and sides of cake.
1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 cup mashed, cooked butternut squash
1 teaspoon maple flavoring
3 cups cake flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup milk
1 cup chopped walnuts
BROWN SUGAR FROSTING:
1 1/2 cups packed brown sugar
3 egg whites
6 tablespoons water
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla extract
Directions
In a mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Add squash and maple flavoring; mix well. Combine flour, baking powder and baking soda; add to creamed mixture alternately with milk. Stir in walnuts. Pour into two greased and floured 9-in. round baking pans.
Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks.
For frosting, combine the brown sugar, egg whites, water, cream of tartar and salt in a heavy saucepan. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until a thermometer reads 160 degrees F, about 8-10 minutes.
Pour frosting into a large mixing bowl; add vanilla. Beat on high speed until stiff peaks form, about 3 minutes. Spread between layers and over top and sides of cake.
Bonaparte with Pecans and Cranberries recipe.
Ingredients
1 (500 gram) package Bonaparte cheese, chilled
1/2 cup pecans, toasted and chopped
1/2 cup homemade or commercial cranberry sauce
baguette slices and assorted crackers
pecan halves for garnish
Directions
With a sharp knife, cut the rind off the top of the cheese. Cover with chopped nuts, pressing them gently into the cheese. Spoon the cranberry sauce uniformly over the top to cover, and sprinkle with more chopped nuts.
Place the cheese on a microwave-safe soup plate and microwave at medium-high power for about 3 minutes.
Garnish with pecan halves and serve immediately with bread and crackers and a spoon for spreading.
1 (500 gram) package Bonaparte cheese, chilled
1/2 cup pecans, toasted and chopped
1/2 cup homemade or commercial cranberry sauce
baguette slices and assorted crackers
pecan halves for garnish
Directions
With a sharp knife, cut the rind off the top of the cheese. Cover with chopped nuts, pressing them gently into the cheese. Spoon the cranberry sauce uniformly over the top to cover, and sprinkle with more chopped nuts.
Place the cheese on a microwave-safe soup plate and microwave at medium-high power for about 3 minutes.
Garnish with pecan halves and serve immediately with bread and crackers and a spoon for spreading.
Buffalo Chicken Wings III recipe.
Ingredients
20 chicken wings, split and tips discarded
1/2 cup butter, melted
1/2 cup red pepper sauce
3/4 cup tomato sauce
1 1/2 tablespoons chili powder
1 teaspoon cayenne pepper
Directions
Preheat oven to 375 degrees F (190 degrees C).
Bake wings in preheated oven for 30 minutes, or until cooked through and crispy.
Meanwhile, in a small bowl combine melted butter, red pepper sauce, tomato sauce, chili powder and cayenne pepper. Mix together.
When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. Reduce oven temperature to 250 degrees F (120 degrees C) and bake for another 15 minutes to set sauce.
20 chicken wings, split and tips discarded
1/2 cup butter, melted
1/2 cup red pepper sauce
3/4 cup tomato sauce
1 1/2 tablespoons chili powder
1 teaspoon cayenne pepper
Directions
Preheat oven to 375 degrees F (190 degrees C).
Bake wings in preheated oven for 30 minutes, or until cooked through and crispy.
Meanwhile, in a small bowl combine melted butter, red pepper sauce, tomato sauce, chili powder and cayenne pepper. Mix together.
When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. Reduce oven temperature to 250 degrees F (120 degrees C) and bake for another 15 minutes to set sauce.
Buttercup Squash Bread recipe.
Ingredients
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
2 tablespoons molasses
1 teaspoon salt
1/2 teaspoon caraway seeds
1 cup mashed, cooked butternut squash
3 cups all-purpose flour
Directions
In a large mixing bowl, dissolve yeast in water. Add molasses, salt, caraway, squash, and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; turn onto a floured surface and shape into a loaf. Place in a greased 9 x 5 x 3-inch loaf pan. Cover and let rise until doubled, about 45 minutes.
Preheat an oven to 400 degrees F (200 degrees C).
Bake in preheated oven until golden brown, 25 to 30 minutes. Remove from pan to cool on a wire rack.
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
2 tablespoons molasses
1 teaspoon salt
1/2 teaspoon caraway seeds
1 cup mashed, cooked butternut squash
3 cups all-purpose flour
Directions
In a large mixing bowl, dissolve yeast in water. Add molasses, salt, caraway, squash, and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; turn onto a floured surface and shape into a loaf. Place in a greased 9 x 5 x 3-inch loaf pan. Cover and let rise until doubled, about 45 minutes.
Preheat an oven to 400 degrees F (200 degrees C).
Bake in preheated oven until golden brown, 25 to 30 minutes. Remove from pan to cool on a wire rack.
BBQ Glazed Homemade Meatballs recipe.
Ingredients
1 1/2 pounds ground beef
1 egg, lightly beaten
1 cup quick cooking oats
6 1/2 ounces evaporated milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon chili powder
1/2 cup chopped onion
1 cup ketchup
1/4 teaspoon minced garlic
1 cup brown sugar
1/4 cup chopped onion
1 tablespoon liquid smoke flavoring
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a bowl, mix beef, egg, oats, evaporated milk, salt, pepper, garlic powder, chili powder, and 1/2 cup onion. Form into 1 1/2 inch balls and arrange in a single layer in the baking dish.
In a separate bowl, mix ketchup, garlic, sugar, 1/4 cup onion, and liquid smoke. Pour evenly over the meatballs.
Bake uncovered 1 hour in the preheated oven, until the minimum internal temperature of a meatball reaches 160 degrees F (72 degrees C).
1 1/2 pounds ground beef
1 egg, lightly beaten
1 cup quick cooking oats
6 1/2 ounces evaporated milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon chili powder
1/2 cup chopped onion
1 cup ketchup
1/4 teaspoon minced garlic
1 cup brown sugar
1/4 cup chopped onion
1 tablespoon liquid smoke flavoring
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a bowl, mix beef, egg, oats, evaporated milk, salt, pepper, garlic powder, chili powder, and 1/2 cup onion. Form into 1 1/2 inch balls and arrange in a single layer in the baking dish.
In a separate bowl, mix ketchup, garlic, sugar, 1/4 cup onion, and liquid smoke. Pour evenly over the meatballs.
Bake uncovered 1 hour in the preheated oven, until the minimum internal temperature of a meatball reaches 160 degrees F (72 degrees C).
Buffalo Cheesy Chicken Lasagna recipe.
Ingredients
1 pound skinless, boneless chicken breast - cooked and diced
4 cups spaghetti sauce
2 tablespoons hot sauce
2 tablespoons apple cider vinegar
1 1/2 cups water
1 teaspoon garlic powder
1 small onion, chopped
1 small green bell pepper, chopped
1 (6 ounce) can mushrooms, drained
1 egg, beaten
1 (15 ounce) container ricotta cheese
12 uncooked lasagna noodles
2 cups shredded mozzarella cheese
3/4 cup crumbled blue cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan.
In a large bowl combine the chicken, spaghetti sauce, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese.
Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture.
Cover pan and bake at 350 degrees F (175 degrees C) for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes.
Remove from oven, cover and let stand for about 15 to 20 minutes before serving.
1 pound skinless, boneless chicken breast - cooked and diced
4 cups spaghetti sauce
2 tablespoons hot sauce
2 tablespoons apple cider vinegar
1 1/2 cups water
1 teaspoon garlic powder
1 small onion, chopped
1 small green bell pepper, chopped
1 (6 ounce) can mushrooms, drained
1 egg, beaten
1 (15 ounce) container ricotta cheese
12 uncooked lasagna noodles
2 cups shredded mozzarella cheese
3/4 cup crumbled blue cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan.
In a large bowl combine the chicken, spaghetti sauce, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese.
Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture.
Cover pan and bake at 350 degrees F (175 degrees C) for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes.
Remove from oven, cover and let stand for about 15 to 20 minutes before serving.
Angry Shrimp with Tuscan White Beans recipe.
Ingredients
Bean Mixture:
1 (19 ounce) can Progresso� cannellini beans, drained, rinsed
2 tablespoons extra-virgin olive oil
3/4 cup Progresso� chicken broth
1 tablespoon lemon juice
1 tablespoon chopped fresh Italian (flat-leaf) parsley
Coating Mixture:
1 cup all-purpose flour
4 1/2 teaspoons California chili powder
1 tablespoon coarse sea salt (gray salt)
1 teaspoon freshly ground black pepper
1 cup Progresso� plain Panko crispy bread crumbs
Shrimp Mixture:
16 large uncooked shrimp, peeled (tail shells left on), deveined
1/3 cup extra-virgin olive oil (or as needed)
4 cloves garlic, thinly sliced
1 small serrano chile, thinly sliced
1 cup fresh whole basil leaves
1 1/2 teaspoons grated orange peel
Additional extra-virgin olive oil
Directions
In small saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling. Reduce heat to low to keep mixture warm. (Lemon juice and parsley will be added later.)
In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. In another small bowl, beat egg lightly. In third small bowl, place bread crumbs.
Coat shrimp with flour mixture, shaking off excess; next dip shrimp into egg and then coat with bread crumbs. In 10-inch skillet, heat 1/3 cup of the oil over high heat. Add shrimp to skillet in single layer. (Do not toss or move shrimp.) Cook about 3 minutes. Turn shrimp over; cook until browned. Remove shrimp from skillet to cookie sheet.
Add garlic to hot oil in skillet; cook and stir until light brown, adding more oil if necessary. Add chile; cook until soft. Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp.
Meanwhile, stir lemon juice and parsley into bean mixture in saucepan; season to taste with additional salt and pepper.
Stir orange peel into basil mixture in skillet. Remove from heat. Return shrimp to skillet; toss to combine.
Spoon bean mixture onto platter or individual plates. Drizzle with olive oil. Top with shrimp; spoon some of basil mixture with some of its oil over top.
Bean Mixture:
1 (19 ounce) can Progresso� cannellini beans, drained, rinsed
2 tablespoons extra-virgin olive oil
3/4 cup Progresso� chicken broth
1 tablespoon lemon juice
1 tablespoon chopped fresh Italian (flat-leaf) parsley
Coating Mixture:
1 cup all-purpose flour
4 1/2 teaspoons California chili powder
1 tablespoon coarse sea salt (gray salt)
1 teaspoon freshly ground black pepper
1 cup Progresso� plain Panko crispy bread crumbs
Shrimp Mixture:
16 large uncooked shrimp, peeled (tail shells left on), deveined
1/3 cup extra-virgin olive oil (or as needed)
4 cloves garlic, thinly sliced
1 small serrano chile, thinly sliced
1 cup fresh whole basil leaves
1 1/2 teaspoons grated orange peel
Additional extra-virgin olive oil
Directions
In small saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling. Reduce heat to low to keep mixture warm. (Lemon juice and parsley will be added later.)
In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. In another small bowl, beat egg lightly. In third small bowl, place bread crumbs.
Coat shrimp with flour mixture, shaking off excess; next dip shrimp into egg and then coat with bread crumbs. In 10-inch skillet, heat 1/3 cup of the oil over high heat. Add shrimp to skillet in single layer. (Do not toss or move shrimp.) Cook about 3 minutes. Turn shrimp over; cook until browned. Remove shrimp from skillet to cookie sheet.
Add garlic to hot oil in skillet; cook and stir until light brown, adding more oil if necessary. Add chile; cook until soft. Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp.
Meanwhile, stir lemon juice and parsley into bean mixture in saucepan; season to taste with additional salt and pepper.
Stir orange peel into basil mixture in skillet. Remove from heat. Return shrimp to skillet; toss to combine.
Spoon bean mixture onto platter or individual plates. Drizzle with olive oil. Top with shrimp; spoon some of basil mixture with some of its oil over top.
Beer Cheese Dip I recipe.
Ingredients
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package processed cheese food, diced
1/2 (12 fluid ounce) can beer, room temperature
1 clove garlic, peeled and crushed
Directions
In a medium bowl, whip together cream cheese, processed cheese food, beer and garlic. Continue whipping until smooth.
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package processed cheese food, diced
1/2 (12 fluid ounce) can beer, room temperature
1 clove garlic, peeled and crushed
Directions
In a medium bowl, whip together cream cheese, processed cheese food, beer and garlic. Continue whipping until smooth.
Bean 'N' Beef Crescent Pie recipe.
Ingredients
1 1/4 pounds ground beef
1 (1.25 ounce) package taco seasoning
1/3 cup salsa
1 (8 ounce) package refrigerated crescent rolls
4 ounces cream cheese, softened
1/2 cup refried beans
1 cup shredded Mexican blend cheese or Cheddar cheese
Directions
In a large skillet, cook the beef over medium heat until no longer pink; drain. Add taco seasoning and salsa; simmer, uncovered, until thickened. Meanwhile, unroll crescent roll dough. Press onto the bottom and up the sides of an ungreased 13-in. x 9-in. x 2-in. baking dish; seal perforations. Spread cream cheese over the dough.
Stir the refried beans into beef mixture. Spoon over cream cheese layer. Bake, uncovered, at 375 degrees F for 20-25 minutes or until crust is golden brown. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.
1 1/4 pounds ground beef
1 (1.25 ounce) package taco seasoning
1/3 cup salsa
1 (8 ounce) package refrigerated crescent rolls
4 ounces cream cheese, softened
1/2 cup refried beans
1 cup shredded Mexican blend cheese or Cheddar cheese
Directions
In a large skillet, cook the beef over medium heat until no longer pink; drain. Add taco seasoning and salsa; simmer, uncovered, until thickened. Meanwhile, unroll crescent roll dough. Press onto the bottom and up the sides of an ungreased 13-in. x 9-in. x 2-in. baking dish; seal perforations. Spread cream cheese over the dough.
Stir the refried beans into beef mixture. Spoon over cream cheese layer. Bake, uncovered, at 375 degrees F for 20-25 minutes or until crust is golden brown. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.
Broccoli in Roast Chicken Drippings recipe.
Ingredients
1/4 cup roast chicken drippings
1 head broccoli, cut into florets
2 cloves garlic, chopped
Directions
After roasting a chicken, remove it from the roasting pan and place on a serving tray to rest. Leave the oven on. Pour off excess drippings from the roasting pan, leaving just enough to coat the broccoli. Toss broccoli and garlic in the drippings until coated and place in the still hot oven. Roast for 5 to 8 minutes, until tender.
1/4 cup roast chicken drippings
1 head broccoli, cut into florets
2 cloves garlic, chopped
Directions
After roasting a chicken, remove it from the roasting pan and place on a serving tray to rest. Leave the oven on. Pour off excess drippings from the roasting pan, leaving just enough to coat the broccoli. Toss broccoli and garlic in the drippings until coated and place in the still hot oven. Roast for 5 to 8 minutes, until tender.
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