Ingredients
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant banana pudding mix
1/2 cup mashed banana
1 cup water
1/4 cup vegetable oil
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
In a medium bowl, stir together the cake mix and instant pudding. Add the eggs, oil, water and mashed banana, mix with an electric mixer until smooth. Fold in the chopped nuts. Pour evenly into the prepared pans.
Bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool in pans for 15 minutes before removing to cool completely on wire racks.
6.26.2011
Artichoke Tetrazzini recipe.
Ingredients
1 (8 ounce) package linguini pasta
1 cup fresh sliced mushrooms
1/4 cup chopped onion
2 tablespoons butter
1/8 teaspoon dried thyme
2 tablespoons all-purpose flour
1 (10.5 ounce) can condensed chicken broth
1 cup half-and-half cream
1 (6 ounce) can marinated artichoke hearts
1/4 cup grated Parmesan cheese
Directions
Cook linguini in a large pot of boiling salted water until tender.
Meanwhile, saute mushrooms and onion in butter or margarine with thyme. Remove from heat. Stir in flour. Then stir in chicken broth and half and half. Return to heat, and stir until the sauce boils and thickens. Strain artichokes, and stir the liquid into the sauce. Add the fresh Parmesan.
Drain linguini, and toss with sauce. Fold in the strained artichokes. Serve immediately.
1 (8 ounce) package linguini pasta
1 cup fresh sliced mushrooms
1/4 cup chopped onion
2 tablespoons butter
1/8 teaspoon dried thyme
2 tablespoons all-purpose flour
1 (10.5 ounce) can condensed chicken broth
1 cup half-and-half cream
1 (6 ounce) can marinated artichoke hearts
1/4 cup grated Parmesan cheese
Directions
Cook linguini in a large pot of boiling salted water until tender.
Meanwhile, saute mushrooms and onion in butter or margarine with thyme. Remove from heat. Stir in flour. Then stir in chicken broth and half and half. Return to heat, and stir until the sauce boils and thickens. Strain artichokes, and stir the liquid into the sauce. Add the fresh Parmesan.
Drain linguini, and toss with sauce. Fold in the strained artichokes. Serve immediately.
Atlas Mountain Soup recipe.
Ingredients
3/4 cup chopped dried apricots
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons paprika
1 pound ground lamb
4 stalks celery, cut into 1/2 inch pieces
1 large green bell pepper, sliced
1 pound tomatoes, coarsely chopped
1 1/4 cups water
1 tablespoon white sugar
salt and black pepper to taste
Directions
Soak the apricots in water for 2 hours or more until soft; drain.
Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute. Raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. Stir in the drained apricots, celery, green pepper, and tomato.
Using a vegetable peeler, shave 5 - 6 strips of rind off the lemon and add to the soup with the juice of the lemon. Stir in the water and sugar. Bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. Season to taste with salt and pepper.
3/4 cup chopped dried apricots
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons paprika
1 pound ground lamb
4 stalks celery, cut into 1/2 inch pieces
1 large green bell pepper, sliced
1 pound tomatoes, coarsely chopped
1 1/4 cups water
1 tablespoon white sugar
salt and black pepper to taste
Directions
Soak the apricots in water for 2 hours or more until soft; drain.
Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute. Raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. Stir in the drained apricots, celery, green pepper, and tomato.
Using a vegetable peeler, shave 5 - 6 strips of rind off the lemon and add to the soup with the juice of the lemon. Stir in the water and sugar. Bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. Season to taste with salt and pepper.
Broccoli Chicken Stir-Fry recipe.
Ingredients
1 pound boneless, skinless chicken breasts cut into thin strips
2 teaspoons canola oil
2 medium carrots, julienned
2 cups broccoli florets
3 1/4 cups water, divided
3 teaspoons chicken bouillon granules
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1/4 cup cornstarch
4 cups hot cooked rice
Directions
In a large nonstick skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. stir-fry the carrots and broccoli for 3-4 minutes or until crisp-tender. Remove and keep warm.
Add 3 cups water to the pan; bring to a boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
1 pound boneless, skinless chicken breasts cut into thin strips
2 teaspoons canola oil
2 medium carrots, julienned
2 cups broccoli florets
3 1/4 cups water, divided
3 teaspoons chicken bouillon granules
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1/4 cup cornstarch
4 cups hot cooked rice
Directions
In a large nonstick skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. stir-fry the carrots and broccoli for 3-4 minutes or until crisp-tender. Remove and keep warm.
Add 3 cups water to the pan; bring to a boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
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