Ingredients
1 pound fresh green asparagus spears, trimmed
4 slices Swiss cheese
5 (1/2 ounce) slices prosciutto
ground black pepper to taste
4 tablespoons butter, melted
1 cup Italian-style dried bread crumbs
1/2 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Lower asparagus into the water, and cook for 1 minute, 2 minutes if the spears are thick.
Lay one slice of meat on a plate. Layer a slice of cheese on top of the slice of meat. Place 3 to 4 asparagus spears at one end of the cheese and meat, and sprinkle with black pepper to taste. Roll the cheese and meat up over the asparagus, and secure with a toothpick. Place asparagus rolls in a casserole dish. Once all of the asparagus rolls have been arranged in the casserole dish, pour melted butter over the entire dish. Sprinkle with bread crumbs and Parmesan cheese.
Bake for 15 to 20 minutes, or until the crumb mixture has formed a crust over the asparagus rolls.
7.27.2011
Banana Chocolate Chip Dessert recipe.
Ingredients
3/4 cup butter
2/3 cup white sugar
2/3 cup brown sugar
1 egg, beaten
1 teaspoon vanilla extract
1 cup mashed bananas
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.
In a large bowl, cream butter, white sugar and brown sugar until fluffy. Beat in egg and vanilla. Fold in mashed banana. In a separate bowl, mix flour, baking powder and salt. Fold flour mixture into butter mixture. Stir in chocolate chips. Spread in prepared pan.
Bake in preheated oven 20 minutes, until set. Cool before cutting into squares.
3/4 cup butter
2/3 cup white sugar
2/3 cup brown sugar
1 egg, beaten
1 teaspoon vanilla extract
1 cup mashed bananas
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.
In a large bowl, cream butter, white sugar and brown sugar until fluffy. Beat in egg and vanilla. Fold in mashed banana. In a separate bowl, mix flour, baking powder and salt. Fold flour mixture into butter mixture. Stir in chocolate chips. Spread in prepared pan.
Bake in preheated oven 20 minutes, until set. Cool before cutting into squares.
Bakery Fruit Tart recipe.
Ingredients
2 unbaked 9-inch pie crusts
3/4 cup water
1/2 lime, juiced
1/4 cup white sugar
1 (15 ounce) can mandarin orange segments, drained, liquid reserved
1 tablespoon cornstarch
1 tablespoon water
1 1/2 cups milk
3/4 cup half-and-half cream
1 teaspoon vanilla extract
1 (5.1 ounce) package instant vanilla pudding mix
1 quart fresh strawberries, hulled and halved
2 kiwis, peeled and sliced
1 (16 ounce) can apricot halves, drained
Directions
Preheat oven to 400 degrees F (205 degrees C). Place each pie crust into a 9-inch pie dish, and line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edges of crusts are golden, about 10 minutes. Carefully remove the foil and weights and bake until the crusts have set, about 5 minutes more. Remove from oven; set aside to cool.
Bring 3/4 cup water, lime juice, sugar, and the reserved liquid from the mandarin oranges to a simmer in a saucepan over medium heat. Mix cornstarch and 1 tablespoon water in a small bowl; stir into the saucepan. Continue simmering until syrup has thickened. Remove from heat; set aside.
Whisk the milk, half-and-half, and vanilla extract into the vanilla pudding mix in a large bowl. Allow the pudding to thicken for 5 minutes before spreading evenly into the baked pie crusts. Arrange the strawberries, kiwis, apricots, and mandarin orange segments decoratively on the pudding. Drizzle the prepared glaze thoroughly over each pie. Chill in refrigerator before serving.
2 unbaked 9-inch pie crusts
3/4 cup water
1/2 lime, juiced
1/4 cup white sugar
1 (15 ounce) can mandarin orange segments, drained, liquid reserved
1 tablespoon cornstarch
1 tablespoon water
1 1/2 cups milk
3/4 cup half-and-half cream
1 teaspoon vanilla extract
1 (5.1 ounce) package instant vanilla pudding mix
1 quart fresh strawberries, hulled and halved
2 kiwis, peeled and sliced
1 (16 ounce) can apricot halves, drained
Directions
Preheat oven to 400 degrees F (205 degrees C). Place each pie crust into a 9-inch pie dish, and line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edges of crusts are golden, about 10 minutes. Carefully remove the foil and weights and bake until the crusts have set, about 5 minutes more. Remove from oven; set aside to cool.
Bring 3/4 cup water, lime juice, sugar, and the reserved liquid from the mandarin oranges to a simmer in a saucepan over medium heat. Mix cornstarch and 1 tablespoon water in a small bowl; stir into the saucepan. Continue simmering until syrup has thickened. Remove from heat; set aside.
Whisk the milk, half-and-half, and vanilla extract into the vanilla pudding mix in a large bowl. Allow the pudding to thicken for 5 minutes before spreading evenly into the baked pie crusts. Arrange the strawberries, kiwis, apricots, and mandarin orange segments decoratively on the pudding. Drizzle the prepared glaze thoroughly over each pie. Chill in refrigerator before serving.
Almond Chicken Casserole II recipe.
Ingredients
2 cups uncooked long-grain rice
1/2 tablespoon butter
4 tablespoons chopped onion
2 cups diced celery
3 cups cooked, chopped chicken breast meat
1 cup mayonnaise
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup blanched slivered almonds
1 cup crushed cornflake crumbs
2 tablespoons butter
Directions
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 tablespoon butter in a medium skillet over medium heat; saute onion and celery until soft.
Preheat oven to 350 degrees F (175 degrees C).
Combine the chicken, rice, onion and celery in a 9x13 inch baking dish. Stir in mayonnaise and soup, then almonds. Top with crushed cornflakes and 2 tablespoons butter.
Bake in preheated oven for 45 minutes, until golden brown.
2 cups uncooked long-grain rice
1/2 tablespoon butter
4 tablespoons chopped onion
2 cups diced celery
3 cups cooked, chopped chicken breast meat
1 cup mayonnaise
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup blanched slivered almonds
1 cup crushed cornflake crumbs
2 tablespoons butter
Directions
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 tablespoon butter in a medium skillet over medium heat; saute onion and celery until soft.
Preheat oven to 350 degrees F (175 degrees C).
Combine the chicken, rice, onion and celery in a 9x13 inch baking dish. Stir in mayonnaise and soup, then almonds. Top with crushed cornflakes and 2 tablespoons butter.
Bake in preheated oven for 45 minutes, until golden brown.
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