Ingredients
1 pound ground beef
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can green beans
2 (4 ounce) jars mushrooms, drained
1 (16 ounce) jar processed cheese sauce
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut squares out of aluminum foil. Form beef into small, round flat hamburgers and place one (seasoned to taste) on each square. To each burger add a bit of corn, beans, mushrooms and a spoonfull of cheese sauce. Fold foil over so that there is no leaking during baking.
Bake in the preheated oven for 1 hour.
9.20.2011
Broccoli Soup II recipe.
Ingredients
3 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 head broccoli, chopped
1 (32 fluid ounce) container chicken broth
1/2 cup uncooked white rice
1/2 cup shredded Cheddar cheese
Directions
Heat oil in a large pot over medium heat, and saute garlic 1 minute. Mix in broccoli, and cook 5 minutes. Pour in broth, and stir in rice. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Strain the broccoli and cooked rice from the soup, and place in a blender with 1 cup of the soup liquid. Blend until smooth. Return to pot. Serve with Cheddar cheese.
3 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 head broccoli, chopped
1 (32 fluid ounce) container chicken broth
1/2 cup uncooked white rice
1/2 cup shredded Cheddar cheese
Directions
Heat oil in a large pot over medium heat, and saute garlic 1 minute. Mix in broccoli, and cook 5 minutes. Pour in broth, and stir in rice. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Strain the broccoli and cooked rice from the soup, and place in a blender with 1 cup of the soup liquid. Blend until smooth. Return to pot. Serve with Cheddar cheese.
Beef Fried Rice recipe.
Ingredients
Dash pepper
3 tablespoons vegetable oil
1 pound ground beef, cooked and drained
2 cups cooked long-grain rice
2 small onions, chopped
3 tablespoons soy sauce
1 teaspoon sugar
Directions
In a bowl, beat eggs and pepper. In a skillet, heat oil. Add eggs. Cook until partially set. Lift the edges, letting the uncooked egg flow underneath. When eggs are completely set but still moist, remove from skillet. Cut into strips; return to pan. Add remaining ingredients; mix well. Gently cook and stir for 5 minutes or until heated through.
Dash pepper
3 tablespoons vegetable oil
1 pound ground beef, cooked and drained
2 cups cooked long-grain rice
2 small onions, chopped
3 tablespoons soy sauce
1 teaspoon sugar
Directions
In a bowl, beat eggs and pepper. In a skillet, heat oil. Add eggs. Cook until partially set. Lift the edges, letting the uncooked egg flow underneath. When eggs are completely set but still moist, remove from skillet. Cut into strips; return to pan. Add remaining ingredients; mix well. Gently cook and stir for 5 minutes or until heated through.
Buko (Young Coconut) Chiller recipe.
Ingredients
2 fresh young coconuts
1 cup water
1 tablespoon white sugar, or to taste
ice cubes
Directions
Cut the top of the coconuts to expose the soft meat inside. Pour the juice into a large bowl. Chop the coconuts in half; use a spoon to scrape the meat from the coconuts and add to the bowl with the juice. Add the water and sugar to the bowl; whisk until the sugar dissolves completely. Divide the ice between two tall glasses and pour the mixture over the ice to serve.
2 fresh young coconuts
1 cup water
1 tablespoon white sugar, or to taste
ice cubes
Directions
Cut the top of the coconuts to expose the soft meat inside. Pour the juice into a large bowl. Chop the coconuts in half; use a spoon to scrape the meat from the coconuts and add to the bowl with the juice. Add the water and sugar to the bowl; whisk until the sugar dissolves completely. Divide the ice between two tall glasses and pour the mixture over the ice to serve.
Best Bread Pudding with Vanilla Sauce recipe.
Ingredients
3 eggs, beaten
1 1/2 cups white sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
1/2 cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
2 tablespoons butter, melted
1 1/4 cups whole milk
1 pinch salt
1 tablespoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
3 eggs, beaten
1 1/2 cups white sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
1/2 cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
2 tablespoons butter, melted
1 1/4 cups whole milk
1 pinch salt
1 tablespoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Butter Cream Frosting I recipe.
Ingredients
1/2 cup butter, softened
1/8 teaspoon salt
4 cups confectioners' sugar
2 egg yolk, beaten
1 teaspoon vanilla extract
2 tablespoons milk
Directions
Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.
Note: If desired, 1 whole egg may be substituted for the 2 egg yolks to make 2 3/4 cups frosting.
1/2 cup butter, softened
1/8 teaspoon salt
4 cups confectioners' sugar
2 egg yolk, beaten
1 teaspoon vanilla extract
2 tablespoons milk
Directions
Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.
Note: If desired, 1 whole egg may be substituted for the 2 egg yolks to make 2 3/4 cups frosting.
Broccoli Noodles and Cheese Casserole recipe.
Ingredients
1 (16 ounce) package egg noodles
1 head broccoli, cut into florets
2 cups cottage cheese
2 cups shredded Cheddar cheese
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.
Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.
Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.
1 (16 ounce) package egg noodles
1 head broccoli, cut into florets
2 cups cottage cheese
2 cups shredded Cheddar cheese
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.
Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.
Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.
Asparagus Side Dish recipe.
Ingredients
1 bunch fresh asparagus, trimmed
2/3 cup water
1/4 cup olive oil
1/2 cup grated Parmesan cheese
10 grape tomatoes, halved
Directions
Combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat. Drizzle olive oil over the asparagus; sprinkle with Parmesan cheese. Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.
1 bunch fresh asparagus, trimmed
2/3 cup water
1/4 cup olive oil
1/2 cup grated Parmesan cheese
10 grape tomatoes, halved
Directions
Combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat. Drizzle olive oil over the asparagus; sprinkle with Parmesan cheese. Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.
Anisette Toast recipe.
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup softened butter
1 cup white sugar
4 teaspoons anise extract
Directions
Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside. Grease 2 baking sheets.
Beat the butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in the last egg along with the anise extract. Mix in the flour until just incorporated. Divide the dough onto the prepared baking sheets. Form each portion into a 12-inch long log, 1/2-inch thick.
Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool 5 minutes. Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5 to 10 minutes until the bottoms turn golden brown. Turn the cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup softened butter
1 cup white sugar
4 teaspoons anise extract
Directions
Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside. Grease 2 baking sheets.
Beat the butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in the last egg along with the anise extract. Mix in the flour until just incorporated. Divide the dough onto the prepared baking sheets. Form each portion into a 12-inch long log, 1/2-inch thick.
Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool 5 minutes. Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5 to 10 minutes until the bottoms turn golden brown. Turn the cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.
Black Bean Brownies recipe.
Ingredients
1 (15.5 ounce) can black beans, rinsed and drained
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
1 teaspoon instant coffee (optional)
1/2 cup milk chocolate chips (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
1 (15.5 ounce) can black beans, rinsed and drained
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
1 teaspoon instant coffee (optional)
1/2 cup milk chocolate chips (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
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.
Banana Split Cookies recipe.
Ingredients
1/2 cup butter
1 cup packed brown sugar
1 cup mashed bananas
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup chopped walnuts
Directions
In a medium bowl, cream together the butter and brown sugar. Beat in the eggs and mashed banana. Sift together the flour, baking powder, baking soda, salt, cinnamon, and cloves; blend into the banana mixture. Stir in the nuts. Cover, and chill for at least 1 hour.
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. Drop dough by rounded teaspoons onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until no imprint remains when touched. Cool on wire racks.
1/2 cup butter
1 cup packed brown sugar
1 cup mashed bananas
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup chopped walnuts
Directions
In a medium bowl, cream together the butter and brown sugar. Beat in the eggs and mashed banana. Sift together the flour, baking powder, baking soda, salt, cinnamon, and cloves; blend into the banana mixture. Stir in the nuts. Cover, and chill for at least 1 hour.
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. Drop dough by rounded teaspoons onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until no imprint remains when touched. Cool on wire racks.
Baked Parmesan Perch recipe.
Ingredients
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon paprika
1 teaspoon dried basil
1 pound perch or fish fillets of your choice
1 tablespoon butter or margarine, melted
Directions
In a shallow bowl, combine the bread crumbs, Parmesan cheese, paprika and basil. Brush fish fillets with butter, then dip into the crumb mixture. Place in a greased baking pan. bake, uncovered, at 500 degrees F for 10 minutes or until fish flakes easily with a fork.
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon paprika
1 teaspoon dried basil
1 pound perch or fish fillets of your choice
1 tablespoon butter or margarine, melted
Directions
In a shallow bowl, combine the bread crumbs, Parmesan cheese, paprika and basil. Brush fish fillets with butter, then dip into the crumb mixture. Place in a greased baking pan. bake, uncovered, at 500 degrees F for 10 minutes or until fish flakes easily with a fork.
Baked Cream of Coconut recipe.
Ingredients
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can cream of coconut
1 (15.5 ounce) can grated coconut in syrup
1 tablespoon vanilla extract
1/2 cup rum
Directions
Preheat oven to 300 degrees F (150 degrees C).
In a large bowl, beat eggs lightly. Beat in condensed milk, evaporated milk and cream of coconut until smooth. Fold in grated coconut, vanilla and rum. Pour into a 9x13 inch baking dish.
Bake in preheated oven 1 hour, until pick inserted in center comes out clean. Turn oven off and let dish rest in oven 15 minutes. Remove from oven to cool completely. Chill before serving.
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can cream of coconut
1 (15.5 ounce) can grated coconut in syrup
1 tablespoon vanilla extract
1/2 cup rum
Directions
Preheat oven to 300 degrees F (150 degrees C).
In a large bowl, beat eggs lightly. Beat in condensed milk, evaporated milk and cream of coconut until smooth. Fold in grated coconut, vanilla and rum. Pour into a 9x13 inch baking dish.
Bake in preheated oven 1 hour, until pick inserted in center comes out clean. Turn oven off and let dish rest in oven 15 minutes. Remove from oven to cool completely. Chill before serving.
Better Baked Beans recipe.
Ingredients
2 (28 ounce) cans baked beans
1 small onion, chopped
2 tablespoons brown sugar
3 tablespoons pancake syrup
2 tablespoons ketchup
2 teaspoons prepared yellow mustard
4 slices bacon
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the baked beans, onion, brown sugar, syrup, ketchup and mustard. Pour into a 9x13 inch baking dish, and lay strips of bacon across the top.
Bake for 35 to 40 minutes in the preheated oven, until the bacon is browned and the beans have thickened.
2 (28 ounce) cans baked beans
1 small onion, chopped
2 tablespoons brown sugar
3 tablespoons pancake syrup
2 tablespoons ketchup
2 teaspoons prepared yellow mustard
4 slices bacon
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the baked beans, onion, brown sugar, syrup, ketchup and mustard. Pour into a 9x13 inch baking dish, and lay strips of bacon across the top.
Bake for 35 to 40 minutes in the preheated oven, until the bacon is browned and the beans have thickened.
Best Chicken Ever recipe.
Ingredients
6 skinless, boneless chicken breasts
2 cups sour cream
2 cups crushed cornflakes cereal
1 teaspoon Italian-style seasoning
6 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.
6 skinless, boneless chicken breasts
2 cups sour cream
2 cups crushed cornflakes cereal
1 teaspoon Italian-style seasoning
6 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.
Bird's Nest Salad recipe.
Ingredients
3 cups romaine lettuce leaves, torn into bite size pieces
1/4 cup sliced red bell pepper
2 tablespoons minced white onion
1/4 cup ranch salad dressing, or to taste
3/4 cup alfalfa sprouts
1 pinch salt and black pepper to taste (optional)
1/4 cup honey-glazed almonds
Directions
Place the egg into a saucepan, and fill with water to cover the egg by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel and slice once cold.
Place the lettuce into a salad bowl, and sprinkle evenly with the bell pepper and onion; pour the dressing over top. Pull the sprouts apart , then place on top of the salad into a nest-like shape. Season the egg slices with salt and pepper to taste, and arrange in the center of the nest with the honey-glazed almonds.
3 cups romaine lettuce leaves, torn into bite size pieces
1/4 cup sliced red bell pepper
2 tablespoons minced white onion
1/4 cup ranch salad dressing, or to taste
3/4 cup alfalfa sprouts
1 pinch salt and black pepper to taste (optional)
1/4 cup honey-glazed almonds
Directions
Place the egg into a saucepan, and fill with water to cover the egg by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel and slice once cold.
Place the lettuce into a salad bowl, and sprinkle evenly with the bell pepper and onion; pour the dressing over top. Pull the sprouts apart , then place on top of the salad into a nest-like shape. Season the egg slices with salt and pepper to taste, and arrange in the center of the nest with the honey-glazed almonds.
Amazing Mussels recipe.
Ingredients
2 tablespoons butter
3 tablespoons minced garlic
4 shallots, chopped
4 cups beef broth
1 jalapeno pepper, minced
1 red chili pepper, minced
4 fresh tomatoes, coarsely chopped
20 fresh basil leaves, torn
2 cups white wine
1 tablespoon cornstarch
1/2 cup light cream
5 pounds fresh mussels, scrubbed and debearded
Directions
Melt butter in a large stockpot over medium heat. Add garlic and shallots, and cook, stirring constantly, until lightly browned. Add a splash of the beef broth, jalapeno, and red chile pepper, and simmer for a few minutes to blend the flavors.
Add the tomatoes, basil leaves, white wine, and remaining beef broth. Bring to a boil. Dissolve cornstarch in a small amount of the light cream, and pour it and the rest of the cream into the stock pot. Return to a boil, and add the mussels. Cook until all of the shells have opened, about 5 minutes.
2 tablespoons butter
3 tablespoons minced garlic
4 shallots, chopped
4 cups beef broth
1 jalapeno pepper, minced
1 red chili pepper, minced
4 fresh tomatoes, coarsely chopped
20 fresh basil leaves, torn
2 cups white wine
1 tablespoon cornstarch
1/2 cup light cream
5 pounds fresh mussels, scrubbed and debearded
Directions
Melt butter in a large stockpot over medium heat. Add garlic and shallots, and cook, stirring constantly, until lightly browned. Add a splash of the beef broth, jalapeno, and red chile pepper, and simmer for a few minutes to blend the flavors.
Add the tomatoes, basil leaves, white wine, and remaining beef broth. Bring to a boil. Dissolve cornstarch in a small amount of the light cream, and pour it and the rest of the cream into the stock pot. Return to a boil, and add the mussels. Cook until all of the shells have opened, about 5 minutes.
Aw-some Cole Slaw recipe.
Ingredients
1/2 cup mayonnaise
1/3 cup white sugar
1/4 cup milk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons vinegar
salt and pepper to taste
9 1/2 cups shredded cabbage
1/2 cup grated carrots
1/4 cup minced sweet onion
Directions
Whisk together mayonnaise, sugar, milk, lemon juice, vinegar, and salt and pepper in a large bowl.
Toss the cabbage, carrots, and onion into the dressing; mix well. Refrigerate for at least 3 hours or up to overnight before serving.
1/2 cup mayonnaise
1/3 cup white sugar
1/4 cup milk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons vinegar
salt and pepper to taste
9 1/2 cups shredded cabbage
1/2 cup grated carrots
1/4 cup minced sweet onion
Directions
Whisk together mayonnaise, sugar, milk, lemon juice, vinegar, and salt and pepper in a large bowl.
Toss the cabbage, carrots, and onion into the dressing; mix well. Refrigerate for at least 3 hours or up to overnight before serving.
Baltimore Hash recipe.
Ingredients
1 pound ground beef
1 small onion, diced
1 (28 ounce) can diced tomatoes, undrained
1 cup diced carrots
1 cup diced celery
1 cup potatoes, peeled and cubed
salt and pepper to taste
Directions
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomatoes, carrots, celery and potatoes. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Sprinkle with salt and pepper.
1 pound ground beef
1 small onion, diced
1 (28 ounce) can diced tomatoes, undrained
1 cup diced carrots
1 cup diced celery
1 cup potatoes, peeled and cubed
salt and pepper to taste
Directions
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomatoes, carrots, celery and potatoes. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Sprinkle with salt and pepper.
Apple Glazed Pork recipe.
Ingredients
4 Granny Smith apples, cored and chopped
1 (8 ounce) can crushed pineapple, with juice
1/2 cup apple cider vinegar
1/4 cup brown sugar
1/4 cup Dijon mustard
1/4 cup water
2 tablespoons honey
4 cloves garlic, crushed
2 teaspoons cayenne pepper
1 teaspoon onion powder
6 boneless pork chops
Directions
Place apples, pineapple and juice, vinegar, sugar, mustard, water, honey, garlic, cayenne pepper, and onion powder in a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the apples are tender, about 15 minutes. Allow the mixture to cool to room temperature, then puree in a blender until smooth. Place the pork chops into a resealable plastic bag, and pour the apple puree overtop. Marinate in the refrigerator overnight.
Preheat an outdoor grill for medium heat, and lightly oil grate. Remove pork chops from marinade, and shake off excess. Discard remaining marinade.
Cook on preheated grill until the chops are no longer pink in the center, about 5 minutes per side depending on the thickness.
4 Granny Smith apples, cored and chopped
1 (8 ounce) can crushed pineapple, with juice
1/2 cup apple cider vinegar
1/4 cup brown sugar
1/4 cup Dijon mustard
1/4 cup water
2 tablespoons honey
4 cloves garlic, crushed
2 teaspoons cayenne pepper
1 teaspoon onion powder
6 boneless pork chops
Directions
Place apples, pineapple and juice, vinegar, sugar, mustard, water, honey, garlic, cayenne pepper, and onion powder in a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the apples are tender, about 15 minutes. Allow the mixture to cool to room temperature, then puree in a blender until smooth. Place the pork chops into a resealable plastic bag, and pour the apple puree overtop. Marinate in the refrigerator overnight.
Preheat an outdoor grill for medium heat, and lightly oil grate. Remove pork chops from marinade, and shake off excess. Discard remaining marinade.
Cook on preheated grill until the chops are no longer pink in the center, about 5 minutes per side depending on the thickness.
Asparagus with Cranberries and Pine Nuts recipe.
Ingredients
1 bunch asparagus
3 tablespoons olive oil
1/3 cup pine nuts
1/3 cup dried cranberries
1 pinch salt
Directions
Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
Heat the olive oil in a skillet over medium heat. Stir in the pine nuts, cranberries, and salt. Cook and stir until the pine nuts start to look translucent, 5 to 6 minutes. Add the asparagus spears and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes, depending upon the size of the asparagus. Serve on a platter with the cranberries and nuts spooned over the top of the asparagus.
1 bunch asparagus
3 tablespoons olive oil
1/3 cup pine nuts
1/3 cup dried cranberries
1 pinch salt
Directions
Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
Heat the olive oil in a skillet over medium heat. Stir in the pine nuts, cranberries, and salt. Cook and stir until the pine nuts start to look translucent, 5 to 6 minutes. Add the asparagus spears and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes, depending upon the size of the asparagus. Serve on a platter with the cranberries and nuts spooned over the top of the asparagus.
BBQ Beer Can Chicken recipe.
Ingredients
2 cups cherry wood chips
2 (12 fluid ounce) cans beer, half full
1/2 cup dark brown sugar
1/2 cup kosher salt
1/2 cup paprika
1/4 cup ground black pepper
1 teaspoon cayenne pepper
1/4 cup vegetable oil
2 (3 pound) whole chickens
Directions
Soak wood chips in water for at least 1 hour.
Preheat an outdoor grill for indirect medium heat, about 350 degrees F (175 degrees C).
Mix together dark brown sugar, kosher salt, paprika, ground black pepper, and cayenne pepper in a small bowl. Place two half full cans of beer on a baking sheet. Spoon 1 teaspoon seasoning mix into each can. Be careful, this will make the beer foam up and out of the can.
Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Rub each chicken with 2 tablespoons vegetable oil. Rub the remaining seasoning mix over the entire chicken, inside and out. Fit each chicken over a can of beer with the legs on the bottom; keep upright.
Drain the wood chips and place them with the coals or in an aluminum pan on or under the grill grate as directed by the grill's manual. Place the two chickens, standing on their cans directly on the grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chickens from the grill and discard the beer cans. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
2 cups cherry wood chips
2 (12 fluid ounce) cans beer, half full
1/2 cup dark brown sugar
1/2 cup kosher salt
1/2 cup paprika
1/4 cup ground black pepper
1 teaspoon cayenne pepper
1/4 cup vegetable oil
2 (3 pound) whole chickens
Directions
Soak wood chips in water for at least 1 hour.
Preheat an outdoor grill for indirect medium heat, about 350 degrees F (175 degrees C).
Mix together dark brown sugar, kosher salt, paprika, ground black pepper, and cayenne pepper in a small bowl. Place two half full cans of beer on a baking sheet. Spoon 1 teaspoon seasoning mix into each can. Be careful, this will make the beer foam up and out of the can.
Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Rub each chicken with 2 tablespoons vegetable oil. Rub the remaining seasoning mix over the entire chicken, inside and out. Fit each chicken over a can of beer with the legs on the bottom; keep upright.
Drain the wood chips and place them with the coals or in an aluminum pan on or under the grill grate as directed by the grill's manual. Place the two chickens, standing on their cans directly on the grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chickens from the grill and discard the beer cans. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Agua de Jamaica (Hibiscus Water) recipe.
Ingredients
6 cups water
2 cups dried hibiscus petals
1 cinnamon stick
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch ground allspice
1/2 cup chopped piloncillo (Mexican brown sugar cones)
1 1/2 cups white sugar
Directions
Place 6 cups of water in a large saucepan; bring to a boil. Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes.
Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer. Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, then pour in enough cold water to fill the pitcher. Serve immediately or let stand overnight for best taste.
6 cups water
2 cups dried hibiscus petals
1 cinnamon stick
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch ground allspice
1/2 cup chopped piloncillo (Mexican brown sugar cones)
1 1/2 cups white sugar
Directions
Place 6 cups of water in a large saucepan; bring to a boil. Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes.
Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer. Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, then pour in enough cold water to fill the pitcher. Serve immediately or let stand overnight for best taste.
Bayou's Bodacious Pork Rub recipe.
Ingredients
5 tablespoons kosher salt
6 tablespoons paprika
10 tablespoons dark brown sugar
3 tablespoons file powder (powdered sassafras leaves)
2 tablespoons ground dried thyme
2 tablespoons dried dill weed
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons ground black pepper
10 tablespoons garlic powder
10 tablespoons onion powder
1 tablespoon cayenne pepper
2 tablespoons dry mustard powder
2 tablespoons ground allspice
2 tablespoons ground dried sage
Directions
Stir together the salt, paprika, brown sugar, file powder, thyme, dill, oregano, basil, black pepper, garlic powder, onion powder, cayenne pepper, mustard, allspice, and sage in a bowl until evenly blended. Store the rub at room temperature in an airtight container.
To use: liberally coat pork butt or brisket with some of the rub, massaging it into the meat. Wrap tightly with plastic wrap and refrigerate for at least 24 hours. Smoke meat as you normally would.
5 tablespoons kosher salt
6 tablespoons paprika
10 tablespoons dark brown sugar
3 tablespoons file powder (powdered sassafras leaves)
2 tablespoons ground dried thyme
2 tablespoons dried dill weed
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons ground black pepper
10 tablespoons garlic powder
10 tablespoons onion powder
1 tablespoon cayenne pepper
2 tablespoons dry mustard powder
2 tablespoons ground allspice
2 tablespoons ground dried sage
Directions
Stir together the salt, paprika, brown sugar, file powder, thyme, dill, oregano, basil, black pepper, garlic powder, onion powder, cayenne pepper, mustard, allspice, and sage in a bowl until evenly blended. Store the rub at room temperature in an airtight container.
To use: liberally coat pork butt or brisket with some of the rub, massaging it into the meat. Wrap tightly with plastic wrap and refrigerate for at least 24 hours. Smoke meat as you normally would.
Basil Pesto Pomodoro Sauce recipe.
Ingredients
1 serving Nonstick cooking spray
1 cup chopped white onion
2 (14.5 ounce) cans Hunt’s� Diced Tomatoes, undrained
1/4 cup prepared basil pesto
Hot cooked pasta, chicken or fish (optional)
Directions
Spray large skillet with cooking spray. Heat over medium-high heat. Add onion; cook and stir 5 minutes, or until tender.
Add tomatoes and simmer 5 minutes, or until slightly thickened. Stir in pesto just before serving.
Serve with 1 pound dry pasta (such as fusilli, spaghetti or penne), cooked according to package directions. May also be served over cooked chicken breasts or fish.
1 serving Nonstick cooking spray
1 cup chopped white onion
2 (14.5 ounce) cans Hunt’s� Diced Tomatoes, undrained
1/4 cup prepared basil pesto
Hot cooked pasta, chicken or fish (optional)
Directions
Spray large skillet with cooking spray. Heat over medium-high heat. Add onion; cook and stir 5 minutes, or until tender.
Add tomatoes and simmer 5 minutes, or until slightly thickened. Stir in pesto just before serving.
Serve with 1 pound dry pasta (such as fusilli, spaghetti or penne), cooked according to package directions. May also be served over cooked chicken breasts or fish.
Awesome Roast Beef recipe.
Ingredients
3 pounds rump roast
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed beef broth
Directions
Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.
3 pounds rump roast
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed beef broth
Directions
Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.
Bacon Turnip Mash recipe.
Ingredients
2 pounds orange turnip
3 tablespoons butter
1 pinch salt
1 pinch ground black pepper
1 dash garlic powder
1/2 pound bacon - cooked and crumbled
2 tablespoons rendered bacon fat
Directions
Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside.
In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease.
To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. Stir and heat to the desired temperature before serving.
2 pounds orange turnip
3 tablespoons butter
1 pinch salt
1 pinch ground black pepper
1 dash garlic powder
1/2 pound bacon - cooked and crumbled
2 tablespoons rendered bacon fat
Directions
Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside.
In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease.
To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. Stir and heat to the desired temperature before serving.
Baked Scalloped Potatoes recipe.
Ingredients
6 large peeled, cubed potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
1 onion, diced
1/2 teaspoon ground black pepper
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish.
Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk.
Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.
6 large peeled, cubed potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
1 onion, diced
1/2 teaspoon ground black pepper
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish.
Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk.
Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.
Apple Cider Stew recipe.
Ingredients
1 pound beef stew meat, cut into bite-size pieces
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon dried thyme (optional)
2 teaspoons vegetable oil
2 1/2 cups apple cider
4 carrots, sliced
3 potatoes, chopped
2 small Fuji apples - peeled, cored, and chopped
1 cup chopped onion
1 cup water
1 stalk celery, chopped (optional)
1 teaspoon salt
1/4 teaspoon dried thyme
Directions
Combine the beef stew meat with the flour, 1/2 teaspoon salt, the black pepper, and 1/8 teaspoon thyme in a bowl; toss to coat evenly.
Heat 2 teaspoons oil in a pot; cook the stew meat in the hot oil until completely browned, 5 to 7 minutes. Pour the apple cider over the beef, reduce heat to medium low, and simmer the mixture until the beef is tender, about 1 hour.
Add the carrots, potatoes, apples, onion, water, celery, 1 teaspoon salt, and 1/4 teaspoon thyme to the pot; continue cooking at a simmer until the vegetables are tender, about 30 minutes more.
1 pound beef stew meat, cut into bite-size pieces
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon dried thyme (optional)
2 teaspoons vegetable oil
2 1/2 cups apple cider
4 carrots, sliced
3 potatoes, chopped
2 small Fuji apples - peeled, cored, and chopped
1 cup chopped onion
1 cup water
1 stalk celery, chopped (optional)
1 teaspoon salt
1/4 teaspoon dried thyme
Directions
Combine the beef stew meat with the flour, 1/2 teaspoon salt, the black pepper, and 1/8 teaspoon thyme in a bowl; toss to coat evenly.
Heat 2 teaspoons oil in a pot; cook the stew meat in the hot oil until completely browned, 5 to 7 minutes. Pour the apple cider over the beef, reduce heat to medium low, and simmer the mixture until the beef is tender, about 1 hour.
Add the carrots, potatoes, apples, onion, water, celery, 1 teaspoon salt, and 1/4 teaspoon thyme to the pot; continue cooking at a simmer until the vegetables are tender, about 30 minutes more.
Apple Pie in a Glass recipe.
Ingredients
1/2 cup fat-free milk
1 cup reduced-fat frozen vanilla yogurt
1/2 cup apple pie filling
1/4 teaspoon ground cinnamon
Directions
Place all ingredients in a blender or food processor; cover and process until smooth. Pour into glasses; serve immediately.
1/2 cup fat-free milk
1 cup reduced-fat frozen vanilla yogurt
1/2 cup apple pie filling
1/4 teaspoon ground cinnamon
Directions
Place all ingredients in a blender or food processor; cover and process until smooth. Pour into glasses; serve immediately.
Buffalo Jack Chicken recipe.
Ingredients
4 skinless, boneless chicken breast halves
1 1/2 cups hot chicken wing sauce
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
4 slices pepperjack cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). While the oven is preheating, place the chicken breasts in a shallow baking dish. Cover with hot wing sauce, and allow to marinate at room temperature until the oven is hot.
Bake the chicken in the sauce for 20 minutes. Open the oven, and place the red and yellow bell pepper strips on top of the chicken. Place slices of cheese over the peppers and chicken. Bake for an additional 15 minutes. The chicken juices should run clear, and the center no longer pink.
4 skinless, boneless chicken breast halves
1 1/2 cups hot chicken wing sauce
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
4 slices pepperjack cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). While the oven is preheating, place the chicken breasts in a shallow baking dish. Cover with hot wing sauce, and allow to marinate at room temperature until the oven is hot.
Bake the chicken in the sauce for 20 minutes. Open the oven, and place the red and yellow bell pepper strips on top of the chicken. Place slices of cheese over the peppers and chicken. Bake for an additional 15 minutes. The chicken juices should run clear, and the center no longer pink.
Buttered Biscuits recipe.
Ingredients
2 cups self-rising flour
1/2 cup butter or margarine
2/3 cup buttermilk
Directions
Cut butter into flour. Add buttermilk and stir.
Drop by rounded tablespoonfuls on a greased cookie sheet. Bake at 450 degrees F (230 degrees C) for 10 minutes.
2 cups self-rising flour
1/2 cup butter or margarine
2/3 cup buttermilk
Directions
Cut butter into flour. Add buttermilk and stir.
Drop by rounded tablespoonfuls on a greased cookie sheet. Bake at 450 degrees F (230 degrees C) for 10 minutes.
Blue Cheese and Walnut Wafers recipe.
Ingredients
1/2 cup butter
4 ounces blue cheese
1 1/4 cups all-purpose flour
1/8 teaspoon salt
1/3 cup finely chopped walnuts
Directions
Mix the butter, blue cheese, flour, and salt in a food processor, and process until smooth. Transfer to a bowl, and stir in the walnuts. Cover, and chill 5 minutes in the refrigerator.
Divide dough in half. Form each half into a log shape. Wrap in plastic wrap, and refrigerate 1 hour, until firm.
Preheat oven to 350 degrees F (175 degrees C). Slice the dough logs into 1/4 inch rounds, and arrange rounds on a baking sheet.
Bake 12 minutes in the preheated oven.
1/2 cup butter
4 ounces blue cheese
1 1/4 cups all-purpose flour
1/8 teaspoon salt
1/3 cup finely chopped walnuts
Directions
Mix the butter, blue cheese, flour, and salt in a food processor, and process until smooth. Transfer to a bowl, and stir in the walnuts. Cover, and chill 5 minutes in the refrigerator.
Divide dough in half. Form each half into a log shape. Wrap in plastic wrap, and refrigerate 1 hour, until firm.
Preheat oven to 350 degrees F (175 degrees C). Slice the dough logs into 1/4 inch rounds, and arrange rounds on a baking sheet.
Bake 12 minutes in the preheated oven.
Brown Family's Favorite Pumpkin Pie recipe.
Ingredients
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 egg whites
1 (9 inch) unbaked pie shell
2 tablespoons all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts
Directions
Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 egg whites
1 (9 inch) unbaked pie shell
2 tablespoons all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts
Directions
Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.
Braided Egg Bread recipe.
Ingredients
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
2 cups hot milk
1/2 cup white sugar
1/2 cup butter
2 teaspoons salt
1/2 cup water
11 cups all-purpose flour
2 tablespoons sesame seeds
Directions
Proof yeast and 1/2 cup warm water in a large mixing bowl.
Combine hot milk, sugar, butter, salt, and 1/2 cup water in a medium bowl. Cool to 110 degrees.
In small bowl, slightly beat 5 eggs, then add to cooled milk mixture. Add milk mixture to yeast mixture. Add 2 cups flour and beat until smooth. Slowly add remaining flour until it forms a stiff dough. Knead on a floured board for 10 minutes (5 minutes with a bread hook). Place in a large glass or plastic bowl lightly greased. Turn dough over to grease both sides. Cover and let rise in a warm, dark place until doubled in volume, approximately 60 minutes.
Punch down, cover, and let rise again until double, approximately 30 minutes.
Punch again, and form into three parts. Form each part into a 20-inch roll. Braid rolls on a large, greased cookie sheet. Cover and let rise until doubled.
Lightly beat remaining egg and brush loaf. Sprinkle with sesame seeds. Bake in preheated 350 degree F (175 degrees C) oven for about 55 minutes until nicely browned. May be made into two regular sized loaves. Reduce baking time slightly.
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
2 cups hot milk
1/2 cup white sugar
1/2 cup butter
2 teaspoons salt
1/2 cup water
11 cups all-purpose flour
2 tablespoons sesame seeds
Directions
Proof yeast and 1/2 cup warm water in a large mixing bowl.
Combine hot milk, sugar, butter, salt, and 1/2 cup water in a medium bowl. Cool to 110 degrees.
In small bowl, slightly beat 5 eggs, then add to cooled milk mixture. Add milk mixture to yeast mixture. Add 2 cups flour and beat until smooth. Slowly add remaining flour until it forms a stiff dough. Knead on a floured board for 10 minutes (5 minutes with a bread hook). Place in a large glass or plastic bowl lightly greased. Turn dough over to grease both sides. Cover and let rise in a warm, dark place until doubled in volume, approximately 60 minutes.
Punch down, cover, and let rise again until double, approximately 30 minutes.
Punch again, and form into three parts. Form each part into a 20-inch roll. Braid rolls on a large, greased cookie sheet. Cover and let rise until doubled.
Lightly beat remaining egg and brush loaf. Sprinkle with sesame seeds. Bake in preheated 350 degree F (175 degrees C) oven for about 55 minutes until nicely browned. May be made into two regular sized loaves. Reduce baking time slightly.
Angel Shrimp Pasta recipe.
Ingredients
1/2 cup margarine
1 onion, chopped
1 1/2 cups sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
8 ounces jalapeno processed cheese spread
1 pound fresh shrimp, peeled and deveined
1 pound angel hair pasta
Directions
In a large skillet over medium heat, melt margarine and saute onions and mushrooms; add soup and processed cheese spread and blend together.
Add shrimp and cook for about 10 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 7 minutes or until al dente; drain.
Pour sauce over pasta and serve.
1/2 cup margarine
1 onion, chopped
1 1/2 cups sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
8 ounces jalapeno processed cheese spread
1 pound fresh shrimp, peeled and deveined
1 pound angel hair pasta
Directions
In a large skillet over medium heat, melt margarine and saute onions and mushrooms; add soup and processed cheese spread and blend together.
Add shrimp and cook for about 10 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 7 minutes or until al dente; drain.
Pour sauce over pasta and serve.
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