10 Servings
corned beef Irish
corned beef cabbage egg roll Irish Appetizer Egg roll
1 ned beef diced
1 bage diced
1 ato diced
1 on diced
1 pressed lic as little or as much as you''d like...
1 salt and per
1 Monterrey jack cheese
I don''t have exact measurements because it''s mostly equal parts of the corned beef, potato, cabbage and cheese. Par boil the potatoes (any kind)and diced them in smallish bits. In a saute pan, toss all for the ingredients together, EXCEPT for the cheese. Let it all cook together for roughly 10 minutes. Then let cool for 5 minutes and mix in the cheese. Stuff everything into won ton wrappers or egg roll wrappers. Deep fry to a golden brown and dip into 1000 island dressing.
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Tunetti Bake
6 Servings
Tuna American
Fall Bake Main Dish Tuna American
1 tablespoon lic minced
3 ea Garlic, inated sliced
12 ounces ichoke hearts marinated, cut in half
3 ea en onion chopped
2 tablespoons samic Vinegar optional
2 tablespoons e wine vinegar optional
1/2 cup cken Stock or water
2 cans a fish canned in oil
1/4 cup sley chopped
12 ea Black ves quartered
1 cup Frozen nach
1 pound Spaghetti cooked dente
ago Cheese grated
1 cup redo Sauce
Saute garlics in 1 tbsb extra virgin olive oil till light golden. add artichokes, green onions, balsamic vinegar and rice wine vinegar and chicken stock or water. Simmer for 5 to 10 minutes uncovered. Add drained tuna and stir to combine. Try not to break up the tuna too much. Add parsley and black olives and simmer for another 5 minutes. Toss with spaghetti and add frozen spinach. Stir in Alfredo Sauce. Place in a 3" high 10" spring form pan, top with grated Asiago cheese. Cover with aluminum foil and bake on a baking sheet for 30 to 40 minutes at 250?.
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Tuna American
Fall Bake Main Dish Tuna American
1 tablespoon lic minced
3 ea Garlic, inated sliced
12 ounces ichoke hearts marinated, cut in half
3 ea en onion chopped
2 tablespoons samic Vinegar optional
2 tablespoons e wine vinegar optional
1/2 cup cken Stock or water
2 cans a fish canned in oil
1/4 cup sley chopped
12 ea Black ves quartered
1 cup Frozen nach
1 pound Spaghetti cooked dente
ago Cheese grated
1 cup redo Sauce
Saute garlics in 1 tbsb extra virgin olive oil till light golden. add artichokes, green onions, balsamic vinegar and rice wine vinegar and chicken stock or water. Simmer for 5 to 10 minutes uncovered. Add drained tuna and stir to combine. Try not to break up the tuna too much. Add parsley and black olives and simmer for another 5 minutes. Toss with spaghetti and add frozen spinach. Stir in Alfredo Sauce. Place in a 3" high 10" spring form pan, top with grated Asiago cheese. Cover with aluminum foil and bake on a baking sheet for 30 to 40 minutes at 250?.
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Black Bean and Corn Salsa
4 Servings
Black Beans Mexican
black beans corn dip Mexican Appetizer Dips Black Beans
1 can of ck beans rinsed
2 cans of shoe peg n
1 2-3 cloves of pressed lic
1 apeno diced
1 half of a onion diced
2 whole en onions
1 splash of ve oil to coat
1 splash of te vinegar
1 juice of 2 whole es
1 lime t if desired
1 salt and per
1 tablespoon of in
1 tablespoon of li powder
1 pinch of ancho and/or chipotle li powder
1 antro
Rinse black beans in a colander. Then drain corn and put all of the ingredients into a bowl. Salt, pepper and spice to your taste. Let sit over night so that all of the flavors can sit. Use tortilla chips and serve!
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Black Beans Mexican
black beans corn dip Mexican Appetizer Dips Black Beans
1 can of ck beans rinsed
2 cans of shoe peg n
1 2-3 cloves of pressed lic
1 apeno diced
1 half of a onion diced
2 whole en onions
1 splash of ve oil to coat
1 splash of te vinegar
1 juice of 2 whole es
1 lime t if desired
1 salt and per
1 tablespoon of in
1 tablespoon of li powder
1 pinch of ancho and/or chipotle li powder
1 antro
Rinse black beans in a colander. Then drain corn and put all of the ingredients into a bowl. Salt, pepper and spice to your taste. Let sit over night so that all of the flavors can sit. Use tortilla chips and serve!
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Spinach and Red Pepper Pasta
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4 Servings
Spinach Italian
Spinach Red Pepper Garlic Pasta pasta + shrimp Italian
2 cups Penne ta
1/2 medium Onion Finely Chopped
6 cloves of lic Minced
2 tablespoons of ra Virgin Olive Oil
2 teaspoon of il (2 if freshly chopped)
1 medium Pepper (Sliced)
10 tablespoons Canned)
1 teaspoon bs De Provance
1 Salt and per to Taste
Heat EVOO on Med/High Heat and cook Onion, Garlic, Basil, Salt , Pepper, and Herbs De provance until onions are translucent (Careful not to burn the garlic). Add Red Pepper and cook for 3 minutes then add spinach salt and pepper to taste. This would be the time to add in shrimp if you like. Cook Pasta as directed. Drain but save some of the pasta water to add to the spinach and red peppers. Combine drained pasta, pasta water, and spinach-red pepper mixture (toss well). Add some Parmesan Cheese on top if you like.
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4 Servings
Spinach Italian
Spinach Red Pepper Garlic Pasta pasta + shrimp Italian
2 cups Penne ta
1/2 medium Onion Finely Chopped
6 cloves of lic Minced
2 tablespoons of ra Virgin Olive Oil
2 teaspoon of il (2 if freshly chopped)
1 medium Pepper (Sliced)
10 tablespoons Canned)
1 teaspoon bs De Provance
1 Salt and per to Taste
Heat EVOO on Med/High Heat and cook Onion, Garlic, Basil, Salt , Pepper, and Herbs De provance until onions are translucent (Careful not to burn the garlic). Add Red Pepper and cook for 3 minutes then add spinach salt and pepper to taste. This would be the time to add in shrimp if you like. Cook Pasta as directed. Drain but save some of the pasta water to add to the spinach and red peppers. Combine drained pasta, pasta water, and spinach-red pepper mixture (toss well). Add some Parmesan Cheese on top if you like.
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Lemonade Pie
2 Servings
Lemonade American
pie lemonade frozen American Dessert Graham crackers Lemonade
2 ham cracker pie crusts store bought
1 can of any variety frozen onade
1 can of Eagle Brand densed milk
1 tub of Kool-p
1 fresh it if desired
Mix all of the ingredients together and pour into pie shells. Freeze and serve. Slice up any fresh fruit in the mix or on top of the pie (i.e. lemons, limes, raspberries)
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Lemonade American
pie lemonade frozen American Dessert Graham crackers Lemonade
2 ham cracker pie crusts store bought
1 can of any variety frozen onade
1 can of Eagle Brand densed milk
1 tub of Kool-p
1 fresh it if desired
Mix all of the ingredients together and pour into pie shells. Freeze and serve. Slice up any fresh fruit in the mix or on top of the pie (i.e. lemons, limes, raspberries)
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Zuppa Toscana
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6 Servings
Italian Saussage Italian
Italian Sausage Kale Soup Italian Saussage
1 pound of Ground Italian sage
1 1/2 teaspoon Crushed Pepper
1 large Diced White on
4 tablespoons of on (Chopped)
2 teaspoons of lic Puree
10 cups of Water
5 Cubes of Chicken illon
1 cup Heavy am
1 pound Chopped Russet atoes (3 Large)
1/4 bunch of e
Saute Italian Sausage and crushed red pepper in a large pot. Drain excess fat and refrigerate separately. In the same pot saute bacon, onions, and Garlic approx. 15 minutes. Add water and Bouillon. Cook until the water comes to a boil. Add Potatoes and cook until fork tender. Add heavy Cream. Stir in Sausage and Kale. Heat for an additional 5-7 minutes and serve.
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6 Servings
Italian Saussage Italian
Italian Sausage Kale Soup Italian Saussage
1 pound of Ground Italian sage
1 1/2 teaspoon Crushed Pepper
1 large Diced White on
4 tablespoons of on (Chopped)
2 teaspoons of lic Puree
10 cups of Water
5 Cubes of Chicken illon
1 cup Heavy am
1 pound Chopped Russet atoes (3 Large)
1/4 bunch of e
Saute Italian Sausage and crushed red pepper in a large pot. Drain excess fat and refrigerate separately. In the same pot saute bacon, onions, and Garlic approx. 15 minutes. Add water and Bouillon. Cook until the water comes to a boil. Add Potatoes and cook until fork tender. Add heavy Cream. Stir in Sausage and Kale. Heat for an additional 5-7 minutes and serve.
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Enchilado De Camarones (Shrimp Creole)
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4 Servings
Shrimp Latin
Shrimp Stew Tomato Spanish Special Occasion Rice Latin
1 1/2 pounds Jumbo imp (Peeled and Cleaned)
2 tablespoons ra Virgin Olive Oil
2 tablespoons ter
3 cloves (ced)
1 cup Yellow on (Chopped)
1 cup Green or Peppers (Chopped)
2 large atoes (Chopped)
1/4 cup Water
1/4 Dry White Cooking e
1 1/2 teaspoons in
1/4 teaspoon enne Pepper or Paprika
2 tablespoons ato Paste
1/2 teaspoon Salt and ck Pepper
1 tablespoon antro (Minced)
In a large pan add EVOO and butter on Low/Med heat until it begins to foam over. Add onion and pepper and saute until translucent. Add Garlic and tomato saute for 2 minutes. Add tomato paste, water, wine, Cayenne Pepper, cumin, and salt and pepper mix well. Cover and raise the heat to Medium simmer for 5-7 minutes. Add shrimp cover and simmer for another 10-15 minutes. Serve Over White rice.
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4 Servings
Shrimp Latin
Shrimp Stew Tomato Spanish Special Occasion Rice Latin
1 1/2 pounds Jumbo imp (Peeled and Cleaned)
2 tablespoons ra Virgin Olive Oil
2 tablespoons ter
3 cloves (ced)
1 cup Yellow on (Chopped)
1 cup Green or Peppers (Chopped)
2 large atoes (Chopped)
1/4 cup Water
1/4 Dry White Cooking e
1 1/2 teaspoons in
1/4 teaspoon enne Pepper or Paprika
2 tablespoons ato Paste
1/2 teaspoon Salt and ck Pepper
1 tablespoon antro (Minced)
In a large pan add EVOO and butter on Low/Med heat until it begins to foam over. Add onion and pepper and saute until translucent. Add Garlic and tomato saute for 2 minutes. Add tomato paste, water, wine, Cayenne Pepper, cumin, and salt and pepper mix well. Cover and raise the heat to Medium simmer for 5-7 minutes. Add shrimp cover and simmer for another 10-15 minutes. Serve Over White rice.
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Goat Cheese Mashed Potatoes
4 Servings
Potatoes American
Potatoes Goat Cheese sour cream Side Dish American
4 medium atoes (Peeled and Diced)
2 1/2 Table Spoons her Salt
2 tablespoons ter
1 2-3 Tablespoons Herb and lic Chevere (Spreadab
2 tablespoons r Cream
1 spoon Adobo
1 Fresh ck Pepper to taste
Boil diced potatoes and add kosher salt to the water; boil until fork tender. Drain and add butter,adobo,and pepper. Mash Well. Add Chevere and sour cream combine well add pepper to taste.
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Potatoes American
Potatoes Goat Cheese sour cream Side Dish American
4 medium atoes (Peeled and Diced)
2 1/2 Table Spoons her Salt
2 tablespoons ter
1 2-3 Tablespoons Herb and lic Chevere (Spreadab
2 tablespoons r Cream
1 spoon Adobo
1 Fresh ck Pepper to taste
Boil diced potatoes and add kosher salt to the water; boil until fork tender. Drain and add butter,adobo,and pepper. Mash Well. Add Chevere and sour cream combine well add pepper to taste.
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Pizza Dough
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8 Servings
Bread Italian
Kid Friendly Snacks Main Dish Bread Appetizers Italian Dinner Fall
1 package Dry st
3 tablespoon Butter tened
1 1/2 teaspoon t
1 cup Water warm
1 tablespoon ar
2 1/2 cups ur
To the cup of warm water add the sugar and dry yeast. Let stand 10 to 14 minutes. Add the butter, salt and flour. Stir well, turn out and knead until dough is smooth. Cover and allow to rise in a warm place. Punch down and allow to rise again. Roll dough to 1/4 inch thickness to fit pizza pan. Leave to rise again while you prepare the filling. Makes enough dough for 2 pizzas. We have found you can get a better pizza crust if you partially bake the dough before adding the toppings. We use a pampered chef pizza stone so after rolling the dough out on it will put it in the oven at 400 until it just starts to brown. Then take it out and add the toppings. Times will vary from oven to oven so it is best to just keep an eye on it for your own oven.
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8 Servings
Bread Italian
Kid Friendly Snacks Main Dish Bread Appetizers Italian Dinner Fall
1 package Dry st
3 tablespoon Butter tened
1 1/2 teaspoon t
1 cup Water warm
1 tablespoon ar
2 1/2 cups ur
To the cup of warm water add the sugar and dry yeast. Let stand 10 to 14 minutes. Add the butter, salt and flour. Stir well, turn out and knead until dough is smooth. Cover and allow to rise in a warm place. Punch down and allow to rise again. Roll dough to 1/4 inch thickness to fit pizza pan. Leave to rise again while you prepare the filling. Makes enough dough for 2 pizzas. We have found you can get a better pizza crust if you partially bake the dough before adding the toppings. We use a pampered chef pizza stone so after rolling the dough out on it will put it in the oven at 400 until it just starts to brown. Then take it out and add the toppings. Times will vary from oven to oven so it is best to just keep an eye on it for your own oven.
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Baked Stuffed Potatoes
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8 Servings
Potatoes American
Advance Favorite Side Dish Potatoes American
8 large atoes
3/4 cup k
1 stick ter diced
1/4 teaspoon te pepper
2 beaten s
3/4 cup ddar grated
1 1/2 tablespoons Chives ced
Bake potatoes at 425 deg. 1 hr. Cut strip off top, scoop out pulp into large bowl, leaving shell intact. Beat well, then add milk, butter, seasonings, mixing thoroughly. Add eggs, chives and half of chedday, mixing well and beating until fluffy. Pile mixture into shells. sprinkle with rest of cheese. Bake shells at 425 deg. for ten minutes. Can be done ahead and frozen - then bake at 350 deg. for 1 1/4 hr.
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8 Servings
Potatoes American
Advance Favorite Side Dish Potatoes American
8 large atoes
3/4 cup k
1 stick ter diced
1/4 teaspoon te pepper
2 beaten s
3/4 cup ddar grated
1 1/2 tablespoons Chives ced
Bake potatoes at 425 deg. 1 hr. Cut strip off top, scoop out pulp into large bowl, leaving shell intact. Beat well, then add milk, butter, seasonings, mixing thoroughly. Add eggs, chives and half of chedday, mixing well and beating until fluffy. Pile mixture into shells. sprinkle with rest of cheese. Bake shells at 425 deg. for ten minutes. Can be done ahead and frozen - then bake at 350 deg. for 1 1/4 hr.
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Peanut Butter Cookies
12 Servings
peanut butter american
easy yummy gluten free peanut butter soft cookie american
1 cup nut butter
1 cup ar
1
Preheat oven to 350. Mix ingredients. Spray pan with cooking spray. Drop spoonfuls on pan. Cook for 8-10 minutes. As cookies cool, they harden.
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peanut butter american
easy yummy gluten free peanut butter soft cookie american
1 cup nut butter
1 cup ar
1
Preheat oven to 350. Mix ingredients. Spray pan with cooking spray. Drop spoonfuls on pan. Cook for 8-10 minutes. As cookies cool, they harden.
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Deviled Eggs with Bacon and cheese
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24 Servings
Eggs American
devil egg bacon cheddar cheese Hors dOeuvres Appetizers
12 s (over a week old - easier to peel)
5 strips of on
0.5 cup of onnaise
2 tablespoon of tard
2 tablespoon of seradish
4 tablespoon of finely grind ddar cheese
1 per to taste
1 rika to decorate
1 ves to decorate
Place eggs in a saucepan, cover with cold water about 1 inch above eggs. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool by rinsing eggs under cold running water. Meanwhile, place bacon in a skillet and cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute. Crumble and set aside in a bowl. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to the bacon bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard and horseradish. Fill egg white halves with the yolk mixture, sprinkle paprika and chives and refrigerate until serving.
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24 Servings
Eggs American
devil egg bacon cheddar cheese Hors dOeuvres Appetizers
12 s (over a week old - easier to peel)
5 strips of on
0.5 cup of onnaise
2 tablespoon of tard
2 tablespoon of seradish
4 tablespoon of finely grind ddar cheese
1 per to taste
1 rika to decorate
1 ves to decorate
Place eggs in a saucepan, cover with cold water about 1 inch above eggs. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool by rinsing eggs under cold running water. Meanwhile, place bacon in a skillet and cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute. Crumble and set aside in a bowl. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to the bacon bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard and horseradish. Fill egg white halves with the yolk mixture, sprinkle paprika and chives and refrigerate until serving.
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Spinach Artichoke Dip
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8 Servings
Artichoke Italian
Quick Appetizers Italian Artichoke Winter Creamy
2 cans ichoke hearts chopped
10 oz Frozen Chopped nach (one box)
16 oz Reduced Fat am Cheese (two 8oz boxes)
1 cup mesan cheese grated
1 teaspoon Crushed Pepper Flakes
1/2 teaspoon t
1 teaspoon lic powder
1/2 teaspoon Black per ground
1) Boil the Spinach and Artichoke Hearts in two cus of water in a small saucepan over medium heat until tender, about 10 minutes. 2) Drain in colander. 3) Heat the Cream Cheese in a small bowl in the microwave set on high for 1 minute. 4) Add the Spinach and Artichoke Hearts to the Cream Cheese and stir well. 5) Add the remaining ingredients to the Cream Cheese and combine. 6) Serve hot with crackers, chips, or toasted bread for dipping.
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8 Servings
Artichoke Italian
Quick Appetizers Italian Artichoke Winter Creamy
2 cans ichoke hearts chopped
10 oz Frozen Chopped nach (one box)
16 oz Reduced Fat am Cheese (two 8oz boxes)
1 cup mesan cheese grated
1 teaspoon Crushed Pepper Flakes
1/2 teaspoon t
1 teaspoon lic powder
1/2 teaspoon Black per ground
1) Boil the Spinach and Artichoke Hearts in two cus of water in a small saucepan over medium heat until tender, about 10 minutes. 2) Drain in colander. 3) Heat the Cream Cheese in a small bowl in the microwave set on high for 1 minute. 4) Add the Spinach and Artichoke Hearts to the Cream Cheese and stir well. 5) Add the remaining ingredients to the Cream Cheese and combine. 6) Serve hot with crackers, chips, or toasted bread for dipping.
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Red Pepper Hummus
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1 Servings
Pepper Uncategorized
Appetizers Hors dOeuvres Snacks No Cook Pepper
2 large lic cloves chopped
1 can garbanzo ns (15-ounce)
1/3 cup ini (sesame seed paste)
1/3 cup Fresh on juice
1/2 cup Roasted peppers drained and choppsed
With processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add chick-peas, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Makes about 2 cups Bon App?tit January 1994 Heidi Dalzell: Bensalem, Pennsylvania Posted to recipelu-digest by Sandy ~~ltsandysno~~at;pctech.net and gt; on Mar 05, 1998
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1 Servings
Pepper Uncategorized
Appetizers Hors dOeuvres Snacks No Cook Pepper
2 large lic cloves chopped
1 can garbanzo ns (15-ounce)
1/3 cup ini (sesame seed paste)
1/3 cup Fresh on juice
1/2 cup Roasted peppers drained and choppsed
With processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add chick-peas, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Makes about 2 cups Bon App?tit January 1994 Heidi Dalzell: Bensalem, Pennsylvania Posted to recipelu-digest by Sandy ~~ltsandysno~~at;pctech.net and gt; on Mar 05, 1998
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Grandma's Split Pea Soup
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6 Servings
Split Peas American-South
Low Fat Slow cook Split Peas Turkey Onion Garlic Celery Carrot Stock Cayenne Easy Soup Main Dish American-South Dinner Lunch Winter Creamy
2 cups dried split s
2 teaspoons ola oil
1 large Vidalia on, chopped
1 clove lic, crushed
2 stalks ery, strings removed and chopped fine
2 rots, finely diced
2 smoked key wings or 1 smoked turkey leg or turkey kielbasa
2 teaspoons coarse t
6 cups cken stock
1 tablespoon fresh e, julienned
1 teaspoon on zest, freshly grated
1/4 teaspoon enne
3 tablespoons fresh sley leaves, coarsely chopped for garnish
Wash the peas to remove dust. Spread on a towel and remove any debris. Heat a heavy bottomed soup pot over medium high heat. Add oil and heat, add onion, garlic, celery and carrots. Saute until soft, about 5 minutes. Add smoked turkey, peas, salt and stock. Bring to a boil. Reduce the heat to simmer, and cook, partially covered, until peas are tender, 45 to 60 minutes. Remove turkey from pot and remove meat from the bones. Finely shred meat and put back into the pot. Stir in sage, lemon zest and cayenne and cook for another 5 minutes. Taste and adjust for seasoning with salt and pepper. Ladle pea puree into serving bowls. Garnish with chopped parsley and serve immediately.
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6 Servings
Split Peas American-South
Low Fat Slow cook Split Peas Turkey Onion Garlic Celery Carrot Stock Cayenne Easy Soup Main Dish American-South Dinner Lunch Winter Creamy
2 cups dried split s
2 teaspoons ola oil
1 large Vidalia on, chopped
1 clove lic, crushed
2 stalks ery, strings removed and chopped fine
2 rots, finely diced
2 smoked key wings or 1 smoked turkey leg or turkey kielbasa
2 teaspoons coarse t
6 cups cken stock
1 tablespoon fresh e, julienned
1 teaspoon on zest, freshly grated
1/4 teaspoon enne
3 tablespoons fresh sley leaves, coarsely chopped for garnish
Wash the peas to remove dust. Spread on a towel and remove any debris. Heat a heavy bottomed soup pot over medium high heat. Add oil and heat, add onion, garlic, celery and carrots. Saute until soft, about 5 minutes. Add smoked turkey, peas, salt and stock. Bring to a boil. Reduce the heat to simmer, and cook, partially covered, until peas are tender, 45 to 60 minutes. Remove turkey from pot and remove meat from the bones. Finely shred meat and put back into the pot. Stir in sage, lemon zest and cayenne and cook for another 5 minutes. Taste and adjust for seasoning with salt and pepper. Ladle pea puree into serving bowls. Garnish with chopped parsley and serve immediately.
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Orange Julius
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4 Servings
Orange Juice American
Summer Snacks Desserts Breakfast American Orange Juice Beverage Citrus
2/3 cup nge juice frozen concentrate
1 cup k
1 cup Ice water
1/2 cup ar
1 teaspoon illa
12 Ice es
Mix in blender orange juice frozen concentrate, milk, ice water, sugar, and vanilla and blend until smooth. Add ice cubes and blend until smooth. Enjoy
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4 Servings
Orange Juice American
Summer Snacks Desserts Breakfast American Orange Juice Beverage Citrus
2/3 cup nge juice frozen concentrate
1 cup k
1 cup Ice water
1/2 cup ar
1 teaspoon illa
12 Ice es
Mix in blender orange juice frozen concentrate, milk, ice water, sugar, and vanilla and blend until smooth. Add ice cubes and blend until smooth. Enjoy
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Quick Potato and Pea Salad
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4 Servings
Potato European
Potatoes mayonnaise peas scallions Lemon Juice potato salad (country)
800 bag of new atoes
1 small jar of onnaise
1 und pepper
6 llions
2 cups frozen s
1 handful of fresh t
1 on
Bring a large saucepan of salted water to the boil. Add the potatoes to the water and reduce the heat by 1 or 2 levels. Boil the potatoes until al dente - about 20-25 minutes - transfer the potatoes to a colunder, leave to rest/carry on residual cooking for 10 minutes. Add half the jar of mayonnaise to a serving dish and add the potatoes - cutting them to your preferred bite size. Microwave the frozen peas for 3 minutes on full power and finely chop the scallions. Add the mint, scallions and cooked peas - season well with ground black pepper and turn slowly making sure not to break the potatoes - at this point add more mayonnaise depending on your preference for texture. Just before serving add a generous squeeze of lemon juice - delicious.
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4 Servings
Potato European
Potatoes mayonnaise peas scallions Lemon Juice potato salad (country)
800 bag of new atoes
1 small jar of onnaise
1 und pepper
6 llions
2 cups frozen s
1 handful of fresh t
1 on
Bring a large saucepan of salted water to the boil. Add the potatoes to the water and reduce the heat by 1 or 2 levels. Boil the potatoes until al dente - about 20-25 minutes - transfer the potatoes to a colunder, leave to rest/carry on residual cooking for 10 minutes. Add half the jar of mayonnaise to a serving dish and add the potatoes - cutting them to your preferred bite size. Microwave the frozen peas for 3 minutes on full power and finely chop the scallions. Add the mint, scallions and cooked peas - season well with ground black pepper and turn slowly making sure not to break the potatoes - at this point add more mayonnaise depending on your preference for texture. Just before serving add a generous squeeze of lemon juice - delicious.
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French Madeleines
1 Servings
French
French
1 c Self-rising ur
1/2 c ar
8 tb ter
3 s
1 pn t
1/2 c Ground onds
2 ts nge flower water
1/4 ts illa extract
Traditionally, Madeleines are baked in small shell shaped pans. If you do not have them use individual muffin pan cups or brioche pans. Sift flour and sugar into a large bowl. Melt (but do not burn) butter. Let cool. With a wooden spoon mix eggs into flour and sugar. Gradually add cooled butter, salt, ground almonds, orange flower water and vanilla. Refrigerate for 1 hour. Grease pans with butter. Preheat oven to 400 degrees. Half fill greased pans with cake batter. Bake 10 to 15 minutes or until golden. Cool on rack. Recipe by: Cookbook USA Posted to MC-Recipe Digest V1 #508 by Gerald Edgerton and lt;jerrye and at;wizard.com and gt; on Mar 10, 1997.
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French
French
1 c Self-rising ur
1/2 c ar
8 tb ter
3 s
1 pn t
1/2 c Ground onds
2 ts nge flower water
1/4 ts illa extract
Traditionally, Madeleines are baked in small shell shaped pans. If you do not have them use individual muffin pan cups or brioche pans. Sift flour and sugar into a large bowl. Melt (but do not burn) butter. Let cool. With a wooden spoon mix eggs into flour and sugar. Gradually add cooled butter, salt, ground almonds, orange flower water and vanilla. Refrigerate for 1 hour. Grease pans with butter. Preheat oven to 400 degrees. Half fill greased pans with cake batter. Bake 10 to 15 minutes or until golden. Cool on rack. Recipe by: Cookbook USA Posted to MC-Recipe Digest V1 #508 by Gerald Edgerton and lt;jerrye and at;wizard.com and gt; on Mar 10, 1997.
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Banana and Sour Cream Cake
9 Servings
Banana Australian
banana cake sour cream Banana Australian
125 g unsalted butter tened
3/4 cup raw caster ar
3 teaspoons pure illa extract
2 s at room temperature, beaten lightly
3/4 cup r cream
1 cup very ripe mashed ana
2 1/4 cups self-raising ur
1/4 spoon bicarbonate of soda
1 pinch of t
1 A tub of am cheese
1 Icing ar; to own personal taste.
1 Grated nge rind; to own personal taste.
1 Orange ence; to own personal taste.
Preheat oven to 180°C. Grease base and sides of a 7cm deep, 19cm square cake pan.Using an electric mixer, beat butter, sugar and vanilla until pale. Add the eggs, beating well after each. Combine together with sour cream and bananas. Sift the flour and bicarb of soda over batter and gently fold through. Spoon batter into cake pan. Smooth surface. Bake for 50 to 60 minutes. Let cake stand for 10 minutes before transferring to a wire cooling rack.To make icing; combine everything together with electric beaters. Wait until cake has completely cooled before icing/frosting.
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Banana Australian
banana cake sour cream Banana Australian
125 g unsalted butter tened
3/4 cup raw caster ar
3 teaspoons pure illa extract
2 s at room temperature, beaten lightly
3/4 cup r cream
1 cup very ripe mashed ana
2 1/4 cups self-raising ur
1/4 spoon bicarbonate of soda
1 pinch of t
1 A tub of am cheese
1 Icing ar; to own personal taste.
1 Grated nge rind; to own personal taste.
1 Orange ence; to own personal taste.
Preheat oven to 180°C. Grease base and sides of a 7cm deep, 19cm square cake pan.Using an electric mixer, beat butter, sugar and vanilla until pale. Add the eggs, beating well after each. Combine together with sour cream and bananas. Sift the flour and bicarb of soda over batter and gently fold through. Spoon batter into cake pan. Smooth surface. Bake for 50 to 60 minutes. Let cake stand for 10 minutes before transferring to a wire cooling rack.To make icing; combine everything together with electric beaters. Wait until cake has completely cooled before icing/frosting.
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Summer Garden Lentil and Pasta Salad
8 Servings
Pasta Lentil
pasta + salad lentil + salad Pasta Lentil
aigrette:
2 1/2 tbs samic vinegar
1 tbs minced llots
1 1/2 tsp minced fresh lic
1 tbs on mustard
1 1/2 tbs ra virgin olive oil
1/8 tsp t
1/8 tsp freshly ground ck pepper
ad:
1 cup fat-free, less-sodium cken broth
1/2 cup dried petite green tils
1 leaf
2 cups uncooked orecchiette ta
1 cup diced chini
3/4 cup halved rry tomatoes
1/2 cup diced bell pepper
1/2 cup diced low bell pepper
1/2 cup diced onion
2 Tbs chopped fresh il
2 Tbs chopped fresh flat-leaf sley
2 Tbs grated migiano-Reggiano cheese
1 1/2 tsp chopped fresh or 1/2 tsp dried gano
1 1/2 tsp chopped fresh or 1/2 teaspoon dried me
1/4 tsp t
1/4 tsp freshly ground ck pepper
To prepare vinaigrette, combine firstr 7 ingredients in a blender or food processor; process until well blended. To prepare salad: combine broth, lentils, and bay leaf in a saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until lentils are tender. Drain and rinse with cold water. Discard bay leaf. Cook pasta according to package directions, omitting the salt and fat. Drain and rinse with cold water. Combine lentils, pasta, zucchini, and remaining ingredients. Drizzle with vinaigrette; toss well. Store in an airtight container.
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Pasta Lentil
pasta + salad lentil + salad Pasta Lentil
aigrette:
2 1/2 tbs samic vinegar
1 tbs minced llots
1 1/2 tsp minced fresh lic
1 tbs on mustard
1 1/2 tbs ra virgin olive oil
1/8 tsp t
1/8 tsp freshly ground ck pepper
ad:
1 cup fat-free, less-sodium cken broth
1/2 cup dried petite green tils
1 leaf
2 cups uncooked orecchiette ta
1 cup diced chini
3/4 cup halved rry tomatoes
1/2 cup diced bell pepper
1/2 cup diced low bell pepper
1/2 cup diced onion
2 Tbs chopped fresh il
2 Tbs chopped fresh flat-leaf sley
2 Tbs grated migiano-Reggiano cheese
1 1/2 tsp chopped fresh or 1/2 tsp dried gano
1 1/2 tsp chopped fresh or 1/2 teaspoon dried me
1/4 tsp t
1/4 tsp freshly ground ck pepper
To prepare vinaigrette, combine firstr 7 ingredients in a blender or food processor; process until well blended. To prepare salad: combine broth, lentils, and bay leaf in a saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until lentils are tender. Drain and rinse with cold water. Discard bay leaf. Cook pasta according to package directions, omitting the salt and fat. Drain and rinse with cold water. Combine lentils, pasta, zucchini, and remaining ingredients. Drizzle with vinaigrette; toss well. Store in an airtight container.
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Dad''s Breakfast Slamwiches
6 Servings
Bread Uncategorized
Breakfast Brunch Sandwiches Snacks Liked Fry Grill Christmas Easter Fall Fourth of July New Year Picnics Spring Summer Superbowl Thanksgiving Valentines Day Winter Bread Uncategorized
6 pieces Oregon Bread sliced
6 large s as required
3 teaspoons ter spread
6 pieces Cheese sliced
1. First cut 6 slices of bread from loaf of oregon bread.(thick slices) 2. Make a 1" hole in the middle of each slice. 3. Heat up a 12" fry pan on stovetop to a mid heat. 4. Butter both sides of bread. 5. Crack egg in fry pan sunny side up. 6. Place bread over egg so the sun shines through the hole (the 1" hole you made earlier) 7. Let cook about 2 min... more or less. 8. Flip to cook other side. 9. Let cook till lightly toasted on that side. 10. Flip back over and put the slice of cheese on top to block the sun from shining through 11. Lower heat and cover to let cheese melt. 12. Home made oregon bread is best for this and Cheddar Cheese slices.
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Bread Uncategorized
Breakfast Brunch Sandwiches Snacks Liked Fry Grill Christmas Easter Fall Fourth of July New Year Picnics Spring Summer Superbowl Thanksgiving Valentines Day Winter Bread Uncategorized
6 pieces Oregon Bread sliced
6 large s as required
3 teaspoons ter spread
6 pieces Cheese sliced
1. First cut 6 slices of bread from loaf of oregon bread.(thick slices) 2. Make a 1" hole in the middle of each slice. 3. Heat up a 12" fry pan on stovetop to a mid heat. 4. Butter both sides of bread. 5. Crack egg in fry pan sunny side up. 6. Place bread over egg so the sun shines through the hole (the 1" hole you made earlier) 7. Let cook about 2 min... more or less. 8. Flip to cook other side. 9. Let cook till lightly toasted on that side. 10. Flip back over and put the slice of cheese on top to block the sun from shining through 11. Lower heat and cover to let cheese melt. 12. Home made oregon bread is best for this and Cheddar Cheese slices.
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Caramelized Scallops W/ Smoked Chili Cream
4 Servings
Scallops Uncategorized
Saute Salads Main Dish Scallops Uncategorized
-- SMOKED CHILI AM --
2 teaspoons chipotle li powder
2 es juiced
3/4 cup r cream
t to taste
-- CARAMELIZED LLOPS --
2 lbs sea llops the larger the better
2 Tbs fresh sley chopped
1 dash Salt and per to taste
1/4 cup extra-virgin ve oil about
1 bunch arugula to place llops on
2 ons for garnish
1. Prepare Chili Cream: Mix chipotle powder in lime juice and let it sit for 5 to 10 minutes, then whisk it into the sour cream. Add salt to taste; cover and refrigerate until ready to use. 2. Prepare Scallops: Arrange scallops on a cutting board with flat side down. Sprinkle the top liberally with parsley, salt and pepper. 3. Heat enough oil to cover the bottom of a large nonstick skillet until oil just begins to smoke. Reduce heat to medium-high and place scallops seasoned-side-down. Do not disturb them for 2 to 3 minutes. This allows the naturally present sugars in the scallops to caramelize. Turn and sear on the opposite side for 1 to 3 minutes longer, depending on the size of the scallop. 4. Place scallops on fresh greens and drizzle with chili cream. Garnish with lemon slices and chives. Serve immediately.
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Scallops Uncategorized
Saute Salads Main Dish Scallops Uncategorized
-- SMOKED CHILI AM --
2 teaspoons chipotle li powder
2 es juiced
3/4 cup r cream
t to taste
-- CARAMELIZED LLOPS --
2 lbs sea llops the larger the better
2 Tbs fresh sley chopped
1 dash Salt and per to taste
1/4 cup extra-virgin ve oil about
1 bunch arugula to place llops on
2 ons for garnish
1. Prepare Chili Cream: Mix chipotle powder in lime juice and let it sit for 5 to 10 minutes, then whisk it into the sour cream. Add salt to taste; cover and refrigerate until ready to use. 2. Prepare Scallops: Arrange scallops on a cutting board with flat side down. Sprinkle the top liberally with parsley, salt and pepper. 3. Heat enough oil to cover the bottom of a large nonstick skillet until oil just begins to smoke. Reduce heat to medium-high and place scallops seasoned-side-down. Do not disturb them for 2 to 3 minutes. This allows the naturally present sugars in the scallops to caramelize. Turn and sear on the opposite side for 1 to 3 minutes longer, depending on the size of the scallop. 4. Place scallops on fresh greens and drizzle with chili cream. Garnish with lemon slices and chives. Serve immediately.
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Honey Banana Bread
12 Servings
Grains Uncategorized
Honey Muffins Bananas Breads Sugar free Egg Grains
1/2 c ey
1/3 c garine
1 ts illa
2
3/4 c Whole at flour
1/2 c leached flour
1/2 c Rolled s
1 ts ing powder
1 ts meg
1/2 ts t
1 c ana; mashed, ripe
1/2 c nuts; chopped
Cream honey and margarine in large mixing bowl until fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. Combine dry ingredients. Add alternately with bananas, blending well. Stir in walnuts. Spoon into greased 9x5x3-inch loaf pan. Bake at 325 degrees F 50 to 55 minutes or until wooden pick inserted near center of loaf comes out clean. Cool completely before slicing. Recipe by: National Honey Board Posted to recipelu-digest Volume 01 Number 382 by RecipeLu and lt;recipelu and at;geocities.com and gt; on Dec 18, 1997
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Grains Uncategorized
Honey Muffins Bananas Breads Sugar free Egg Grains
1/2 c ey
1/3 c garine
1 ts illa
2
3/4 c Whole at flour
1/2 c leached flour
1/2 c Rolled s
1 ts ing powder
1 ts meg
1/2 ts t
1 c ana; mashed, ripe
1/2 c nuts; chopped
Cream honey and margarine in large mixing bowl until fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. Combine dry ingredients. Add alternately with bananas, blending well. Stir in walnuts. Spoon into greased 9x5x3-inch loaf pan. Bake at 325 degrees F 50 to 55 minutes or until wooden pick inserted near center of loaf comes out clean. Cool completely before slicing. Recipe by: National Honey Board Posted to recipelu-digest Volume 01 Number 382 by RecipeLu and lt;recipelu and at;geocities.com and gt; on Dec 18, 1997
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Lox Dip
4 Servings
Lox American
Lox green onions cream cheese Snacks Party mayonnaise American
4 oz. (Chopped)
4 oz. am Cheese
3 tablespoons of o
1 en Onion thinly Sliced
Combine all ingredients in bowl and let chill for 20 minutes. Serve with toasted pits or with Crackers.
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Lox American
Lox green onions cream cheese Snacks Party mayonnaise American
4 oz. (Chopped)
4 oz. am Cheese
3 tablespoons of o
1 en Onion thinly Sliced
Combine all ingredients in bowl and let chill for 20 minutes. Serve with toasted pits or with Crackers.
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Salad Dressing
4 Servings
Red wine Vingar American
salad dressing Sweet Dressing Sauce salad dressing good Red wine Vingar American
1/2 cup ar
1/2 cup wine vinegar
1 tablespoon sauce
1 per to taste
1 cup oil
Mix all ingredients, put in ice box for about one hour or until all ingredients dissolve, shake periodically.
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Red wine Vingar American
salad dressing Sweet Dressing Sauce salad dressing good Red wine Vingar American
1/2 cup ar
1/2 cup wine vinegar
1 tablespoon sauce
1 per to taste
1 cup oil
Mix all ingredients, put in ice box for about one hour or until all ingredients dissolve, shake periodically.
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Low Fat Tartar Sauce
4 Servings
Yogurt American
Yogurt Capers Red Onion Lemon Juice Spread Tartar Sauce American
1 container of Plain urt
1/2 on (Juice only)
1 Fresh und Pepper (to taste)
3 tablespoons ers
1/4 Chopped Onion
Combine all ingredients well and let chill for 15 minutes in fridge. You can also use Mayo if you like instead of the yogurt.
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Yogurt American
Yogurt Capers Red Onion Lemon Juice Spread Tartar Sauce American
1 container of Plain urt
1/2 on (Juice only)
1 Fresh und Pepper (to taste)
3 tablespoons ers
1/4 Chopped Onion
Combine all ingredients well and let chill for 15 minutes in fridge. You can also use Mayo if you like instead of the yogurt.
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Favorite Chili Mac
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12 Cups
Ground Beef American
Quick macaroni ground beef easy Main Dish Freezer American Dinner Lunch Winter Spicy (Hot)
1 cup elbow macaroni
1 pound lean und beef
1 large on chopped
3 tablespoons li powder (I like Gebhardt Chili Powder)
1/4 teaspoon crushed pepper or to taste (optional)
1 can (28 oz) diced atoes in juice (I use Hunts)
1 can (28 oz) crushed atoes (I use Hunts)
1 can (15 oz) red kidney ns rinsed and drained
-- optional toppings --
grated ddar cheese
ced sweet onions
r cream
Cook macaroni according to package directions. Drain and keep warm. Cook ground beef with onion in a 6-quart saucepan or Dutch oven over medium-high heat for 4 to 6 minutes or until crumbly and no longer pink. Drain, if needed. Stir in chili powder and crushed red pepper (if using). Add tomatoes and beans; bring to a boil. Reduce heat to low; simmer for 20 minutes. Add cooked macaroni; cook for 5 minutes. Season with salt and pepper to taste.
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12 Cups
Ground Beef American
Quick macaroni ground beef easy Main Dish Freezer American Dinner Lunch Winter Spicy (Hot)
1 cup elbow macaroni
1 pound lean und beef
1 large on chopped
3 tablespoons li powder (I like Gebhardt Chili Powder)
1/4 teaspoon crushed pepper or to taste (optional)
1 can (28 oz) diced atoes in juice (I use Hunts)
1 can (28 oz) crushed atoes (I use Hunts)
1 can (15 oz) red kidney ns rinsed and drained
-- optional toppings --
grated ddar cheese
ced sweet onions
r cream
Cook macaroni according to package directions. Drain and keep warm. Cook ground beef with onion in a 6-quart saucepan or Dutch oven over medium-high heat for 4 to 6 minutes or until crumbly and no longer pink. Drain, if needed. Stir in chili powder and crushed red pepper (if using). Add tomatoes and beans; bring to a boil. Reduce heat to low; simmer for 20 minutes. Add cooked macaroni; cook for 5 minutes. Season with salt and pepper to taste.
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Sopa De Pollo (Cuban Style Chicken Soup)
6 Servings
Chicken Latin
Chicken Soup Potatoes Carrots Spanish Saffron Latin
6 cken Thighs
1 medium Yellow on (Chopped)
1/4 teaspoon gano
1/4 teaspoon fron
6 cups of Water
2 cloves (ced)
1 Chicken illon Cube
2 atoes Peeled and Quartered
1 medium rot (Sliced)
1/2 cup on Juice
1 teaspoon t
1/2 teaspoon per
1 tablespoon ato Space
Remove skin from chicken thighs and lightly salt. In large pot add water, chicken, tomato paste, onion, bouillon, garlic, and oregano. Bring to a boil then reduce heat to low/Med. let simmer for 30 minutes. Add potatoes and carrots cover for another 30 minutes add saffron, lemon juice, and salt and pepper. You can add noodles if you like
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Chicken Latin
Chicken Soup Potatoes Carrots Spanish Saffron Latin
6 cken Thighs
1 medium Yellow on (Chopped)
1/4 teaspoon gano
1/4 teaspoon fron
6 cups of Water
2 cloves (ced)
1 Chicken illon Cube
2 atoes Peeled and Quartered
1 medium rot (Sliced)
1/2 cup on Juice
1 teaspoon t
1/2 teaspoon per
1 tablespoon ato Space
Remove skin from chicken thighs and lightly salt. In large pot add water, chicken, tomato paste, onion, bouillon, garlic, and oregano. Bring to a boil then reduce heat to low/Med. let simmer for 30 minutes. Add potatoes and carrots cover for another 30 minutes add saffron, lemon juice, and salt and pepper. You can add noodles if you like
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Spicy Cucumber Sandwiches
4 servings
Cucumber Uncategorized
Vegetables Spicy Mayo Cheese Arugula Cucumber Lunch
1/4 c Soy onnaise
OR urt cheese
1/4 ts Prepared seradish; up to
8 Thin slices whole at or
1 English umber; thinly
1/2 c Torn arugula or ercress
Salt and ground te pepper
SERVES 4 VEGAN The cucumber sandwich is the aristocrat of the tea table; cool, gracious and proper. Here, its given a rambunctious twist with the addition of horseradish and peppery arugula or watercress. In small bowl, mix soy mayonnaise or yogurt cheese, and horseradish. Spread half the bread slices with soy mayonnaise mixture and cover with cucumber slices. Top with sprigs of arugula or watercress and season with salt and pepper. Cover with remaining bread slices and apply firm but delicate pressure with the palm of your hand. Cut each sandwich into four triangles. Pile neatly on serving plate and cover with lightly dampened cloth until tea is served. PER SANDWICH: 164 CAL.; 5G PROT.; 5G TOTAL FAT (1G SAT. FAT); 26G CARB.; 0 CHOL.; 371 MG SOD.; 4G FIBER. Converted by MC_Buster. By Kathleen and lt;schuller and at;ix.netcom.com and gt; on Feb 17, 1999. Recipe by: Vegetarian Times Magazine, May 1998, page 32 Converted by MM_Buster v2.0l.
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Cucumber Uncategorized
Vegetables Spicy Mayo Cheese Arugula Cucumber Lunch
1/4 c Soy onnaise
OR urt cheese
1/4 ts Prepared seradish; up to
8 Thin slices whole at or
1 English umber; thinly
1/2 c Torn arugula or ercress
Salt and ground te pepper
SERVES 4 VEGAN The cucumber sandwich is the aristocrat of the tea table; cool, gracious and proper. Here, its given a rambunctious twist with the addition of horseradish and peppery arugula or watercress. In small bowl, mix soy mayonnaise or yogurt cheese, and horseradish. Spread half the bread slices with soy mayonnaise mixture and cover with cucumber slices. Top with sprigs of arugula or watercress and season with salt and pepper. Cover with remaining bread slices and apply firm but delicate pressure with the palm of your hand. Cut each sandwich into four triangles. Pile neatly on serving plate and cover with lightly dampened cloth until tea is served. PER SANDWICH: 164 CAL.; 5G PROT.; 5G TOTAL FAT (1G SAT. FAT); 26G CARB.; 0 CHOL.; 371 MG SOD.; 4G FIBER. Converted by MC_Buster. By Kathleen and lt;schuller and at;ix.netcom.com and gt; on Feb 17, 1999. Recipe by: Vegetarian Times Magazine, May 1998, page 32 Converted by MM_Buster v2.0l.
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Baker's One Bowl Brownies
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24 Brownies
Chocolate American
Kid Friendly Bake Easy walnuts pecans nuts AP flour vanilla eggs Sugar margarine butter chocolate Brownies American unsweetened chocolate Snacks Desserts Cookies Brunch Chocolate Winter
4 squares BAKER'S Unsweetened Baking colate
3/4 cups butter or garine (1 1/2-sticks)
2 cups ar
3 large s
1 teaspoon illa extraxt
1 cup -purpose flour
1 cup pecans or nuts, coarsely chopped (optional)
Adjust oven rack to center position and heat oven to 350 degrees F. Line 9- by 13-inch baking pan with foil, with ends of foil extending over sides of pan to form handles. Grease foil. Microwave chocolate and butter in large microwaveable bowl on High for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, stirring until well blended. Beat in eggs (one at a time) and vanilla until well blended. Add flour and nuts, and stir to incorporate. Stop stirring when no traces of flour remain. Spread in prepared pan. Bake for 30 to 35 minutes*, or until toothpick inserted into center comes out with a few fudgy crumbs. Do NOT overbake. (It's better to underbake brownies than to overbake them.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature or frozen for up to 2 months.. Makes about 24 brownies. * Note: Start checking the brownies before 30 minutes -- I usually start checking at 25 minutes and don't bake much past that. As soon as a toothpick inserted in the center comes out with fudgy crumbs instead of batter they are done. Equipment Note: When using a glass baking dish, reduce oven temperature to 325 degrees F. -- Variations -- Saucepan Preparation: Combine chocolate and butter in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Continue as directed in recipe. Cake-Like Brownies: Stir in 1/2 cup milk along with the eggs and vanilla, and increase the flour to 1-1/2 cups. Thick Brownies: Bake in 9-inch square baking pan for 50 minutes. Chocolate Chip Brownies: Prepare batter as directed, adding 1 cup semi-sweet chocolate chips with the nuts. Spread into prepared pan and bake as directed. Rocky Road Brownies: Prepare Brownies as directed. Bake for 30 minutes. Remove from oven and immediately sprinkle 2 cups miniature marshmallows, 1 cup Baker's Real Semi-Sweet Chocolate Chips and 1 cup coarsely chopped nuts over brownies. Bake another 3 to 5 minutes or until topping begins to melt together. Cool. Cream Cheese Brownies: Prepare Brownies as directed using 4 eggs (instead of 3). Spread batter in prepared pan. Then, using same bowl, mix 2 (3 oz) packages cream cheese, softened, 1/4 cup sugar, 1 egg and 2 tablespoons flour. Spoon mixture evenly over brownie batter; swirl with knife several times to marbleize. Bake for 40 minutes.
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24 Brownies
Chocolate American
Kid Friendly Bake Easy walnuts pecans nuts AP flour vanilla eggs Sugar margarine butter chocolate Brownies American unsweetened chocolate Snacks Desserts Cookies Brunch Chocolate Winter
4 squares BAKER'S Unsweetened Baking colate
3/4 cups butter or garine (1 1/2-sticks)
2 cups ar
3 large s
1 teaspoon illa extraxt
1 cup -purpose flour
1 cup pecans or nuts, coarsely chopped (optional)
Adjust oven rack to center position and heat oven to 350 degrees F. Line 9- by 13-inch baking pan with foil, with ends of foil extending over sides of pan to form handles. Grease foil. Microwave chocolate and butter in large microwaveable bowl on High for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, stirring until well blended. Beat in eggs (one at a time) and vanilla until well blended. Add flour and nuts, and stir to incorporate. Stop stirring when no traces of flour remain. Spread in prepared pan. Bake for 30 to 35 minutes*, or until toothpick inserted into center comes out with a few fudgy crumbs. Do NOT overbake. (It's better to underbake brownies than to overbake them.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature or frozen for up to 2 months.. Makes about 24 brownies. * Note: Start checking the brownies before 30 minutes -- I usually start checking at 25 minutes and don't bake much past that. As soon as a toothpick inserted in the center comes out with fudgy crumbs instead of batter they are done. Equipment Note: When using a glass baking dish, reduce oven temperature to 325 degrees F. -- Variations -- Saucepan Preparation: Combine chocolate and butter in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Continue as directed in recipe. Cake-Like Brownies: Stir in 1/2 cup milk along with the eggs and vanilla, and increase the flour to 1-1/2 cups. Thick Brownies: Bake in 9-inch square baking pan for 50 minutes. Chocolate Chip Brownies: Prepare batter as directed, adding 1 cup semi-sweet chocolate chips with the nuts. Spread into prepared pan and bake as directed. Rocky Road Brownies: Prepare Brownies as directed. Bake for 30 minutes. Remove from oven and immediately sprinkle 2 cups miniature marshmallows, 1 cup Baker's Real Semi-Sweet Chocolate Chips and 1 cup coarsely chopped nuts over brownies. Bake another 3 to 5 minutes or until topping begins to melt together. Cool. Cream Cheese Brownies: Prepare Brownies as directed using 4 eggs (instead of 3). Spread batter in prepared pan. Then, using same bowl, mix 2 (3 oz) packages cream cheese, softened, 1/4 cup sugar, 1 egg and 2 tablespoons flour. Spoon mixture evenly over brownie batter; swirl with knife several times to marbleize. Bake for 40 minutes.
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Honey Nut Stir-Fry (Pork or Chicken)
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6 Servings
Chicken Uncategorized
Honey Chicken Mcrecipe Corn Celery Carrot Orange Orange Juice Rice Soy Sauce Steak Ginger
1 lb k steak OR boneless
3/4 c nge juice
1/3 c ey
3 tb sauce
1 tb nstarch
1/4 ts Ground ger
2 tb etable oil; divided
2 lg rots; sliced diagonally
2 Stalks ery; sliced
1/2 c hews or peanuts
3 c Hot cooked e
Cut pork into thin strips; set aside. Combine orange juice, honey, soy sauce, cornstarch and ginger in small bowl; mix well. Heat 1 tablespoon oil in large skillet over medium-high heat. Add carrots and celery; stir-fry about 3 min. Remove vegetables; set aside. Pour remaining 1tablespoon oil into skillet. Add meat; stir-fry about 3 minutes. Return vegetables to skillet; add sauce mixture and nuts. Cook and stir over medium-high heat until sauce comes to a boil and thickens. Serve over rice. Makes 4-6 servings. Honey Products (10 Mar 98) Knapp Honey from Waterville, NY, US Catalog, recipes and links for children. http://members.aol.com/Brian841/Index.htm and gt;from Pat Hanneman (kitpath) 98Mar mc-PER SERVING with pork tenderloin 27% cff: 420 cals; 13g fat; 21g prot; 56g carb; 49mg chol; 475mg sod. mc-PER SERVING with chicken breast fillet 27% cff: 380 cals; 12g fat; 14g prot; 56 g carb; 23mg chol; 470mg sod. Recipe by: Knapp Honey, NY Posted to MC-Recipe Digest by KitPATh and lt;phannema and at;wizard.ucr.edu and gt; on Mar 10, 1998
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6 Servings
Chicken Uncategorized
Honey Chicken Mcrecipe Corn Celery Carrot Orange Orange Juice Rice Soy Sauce Steak Ginger
1 lb k steak OR boneless
3/4 c nge juice
1/3 c ey
3 tb sauce
1 tb nstarch
1/4 ts Ground ger
2 tb etable oil; divided
2 lg rots; sliced diagonally
2 Stalks ery; sliced
1/2 c hews or peanuts
3 c Hot cooked e
Cut pork into thin strips; set aside. Combine orange juice, honey, soy sauce, cornstarch and ginger in small bowl; mix well. Heat 1 tablespoon oil in large skillet over medium-high heat. Add carrots and celery; stir-fry about 3 min. Remove vegetables; set aside. Pour remaining 1tablespoon oil into skillet. Add meat; stir-fry about 3 minutes. Return vegetables to skillet; add sauce mixture and nuts. Cook and stir over medium-high heat until sauce comes to a boil and thickens. Serve over rice. Makes 4-6 servings. Honey Products (10 Mar 98) Knapp Honey from Waterville, NY, US Catalog, recipes and links for children. http://members.aol.com/Brian841/Index.htm and gt;from Pat Hanneman (kitpath) 98Mar mc-PER SERVING with pork tenderloin 27% cff: 420 cals; 13g fat; 21g prot; 56g carb; 49mg chol; 475mg sod. mc-PER SERVING with chicken breast fillet 27% cff: 380 cals; 12g fat; 14g prot; 56 g carb; 23mg chol; 470mg sod. Recipe by: Knapp Honey, NY Posted to MC-Recipe Digest by KitPATh and lt;phannema and at;wizard.ucr.edu and gt; on Mar 10, 1998
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Authentic Italian Spaghetti Sauce
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8 Servings
Tomatoes Italian
Sauces ITALIAN Slow cook Tomatoes Dinner Fall Savory
1 (28 ounce) can stewed atoes
1 (28 ounce) can crushed atoes
1 pound lean und beef
2 yellow ons chopped
2 green l peppers chopped
5 cloves lic chopped
2 tablespoons white ar
1 tablespoon dried il
1/2 teaspoon dried gano
1/4 cup fresh sley
2 leaves
t and pepper to taste
Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil, bay leaves and oregano, and simmer about 40 minutes. Remove bay leaves and season with salt and pepper before serving.
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8 Servings
Tomatoes Italian
Sauces ITALIAN Slow cook Tomatoes Dinner Fall Savory
1 (28 ounce) can stewed atoes
1 (28 ounce) can crushed atoes
1 pound lean und beef
2 yellow ons chopped
2 green l peppers chopped
5 cloves lic chopped
2 tablespoons white ar
1 tablespoon dried il
1/2 teaspoon dried gano
1/4 cup fresh sley
2 leaves
t and pepper to taste
Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil, bay leaves and oregano, and simmer about 40 minutes. Remove bay leaves and season with salt and pepper before serving.
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Stuffed Corn on the Cob
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4 Servings
Corn American
Vegan Shishkabobs Corn squash pepper sauce red potatoes American skewers
4 ears n
3/4 lbs baby red atoes
1 green mer squash
1 yellow mer squash
1 orange per
6 wers
1 ve oil
2 tb ter
Cut the corn into 3 sections per ear. Scrub potatoes. Chop the squash into 1/4 inch slices. Chop pepper into 1/2 inch strips, then cut the strips into 2 or 3 sections. Skewer 1 bottom piece of corn, green squash, orange pepper, potato, and yellow squash. The next corn section to skewer would be a middle section of the ear. Continue with green squash, orange pepper, potato, and yellow squash. Finish with the top section of the ear of corn. Repeat with 4 other skewers. the 5th and 6th skewers will hold any leftover veggies. Drizzle with extra virgin olive oil. Place in pan and cover with aluminum foil. Roast at 350 for 1 hour. After removing from oven, coat shishkabobs with butter.
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4 Servings
Corn American
Vegan Shishkabobs Corn squash pepper sauce red potatoes American skewers
4 ears n
3/4 lbs baby red atoes
1 green mer squash
1 yellow mer squash
1 orange per
6 wers
1 ve oil
2 tb ter
Cut the corn into 3 sections per ear. Scrub potatoes. Chop the squash into 1/4 inch slices. Chop pepper into 1/2 inch strips, then cut the strips into 2 or 3 sections. Skewer 1 bottom piece of corn, green squash, orange pepper, potato, and yellow squash. The next corn section to skewer would be a middle section of the ear. Continue with green squash, orange pepper, potato, and yellow squash. Finish with the top section of the ear of corn. Repeat with 4 other skewers. the 5th and 6th skewers will hold any leftover veggies. Drizzle with extra virgin olive oil. Place in pan and cover with aluminum foil. Roast at 350 for 1 hour. After removing from oven, coat shishkabobs with butter.
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Shrimp Salsa
6 Servings
shrimp Seafood
seafood dips party salsa onion hot shrimp Seafood
2 1/2 lbs cooked imp peeled and chopped
24 oz jar mild salsa
2 cups fresh antro chopped
2 cups chopped atoes
1/2 cup onion
2 tbls e juice
1 Tortillo chips
Combina all ingredients and serve with tortillo -chips.Chill overnight before serving.
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shrimp Seafood
seafood dips party salsa onion hot shrimp Seafood
2 1/2 lbs cooked imp peeled and chopped
24 oz jar mild salsa
2 cups fresh antro chopped
2 cups chopped atoes
1/2 cup onion
2 tbls e juice
1 Tortillo chips
Combina all ingredients and serve with tortillo -chips.Chill overnight before serving.
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Honey Nut Stir-Fry (Pork or Chicken)
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6 Servings
Chicken Uncategorized
Honey Chicken Mcrecipe Corn Celery Carrot Orange Orange Juice Rice Soy Sauce Steak Ginger
1 lb k steak OR boneless
3/4 c nge juice
1/3 c ey
3 tb sauce
1 tb nstarch
1/4 ts Ground ger
2 tb etable oil; divided
2 lg rots; sliced diagonally
2 Stalks ery; sliced
1/2 c hews or peanuts
3 c Hot cooked e
Cut pork into thin strips; set aside. Combine orange juice, honey, soy sauce, cornstarch and ginger in small bowl; mix well. Heat 1 tablespoon oil in large skillet over medium-high heat. Add carrots and celery; stir-fry about 3 min. Remove vegetables; set aside. Pour remaining 1tablespoon oil into skillet. Add meat; stir-fry about 3 minutes. Return vegetables to skillet; add sauce mixture and nuts. Cook and stir over medium-high heat until sauce comes to a boil and thickens. Serve over rice. Makes 4-6 servings. Honey Products (10 Mar 98) Knapp Honey from Waterville, NY, US Catalog, recipes and links for children. http://members.aol.com/Brian841/Index.htm and gt;from Pat Hanneman (kitpath) 98Mar mc-PER SERVING with pork tenderloin 27% cff: 420 cals; 13g fat; 21g prot; 56g carb; 49mg chol; 475mg sod. mc-PER SERVING with chicken breast fillet 27% cff: 380 cals; 12g fat; 14g prot; 56 g carb; 23mg chol; 470mg sod. Recipe by: Knapp Honey, NY Posted to MC-Recipe Digest by KitPATh and lt;phannema and at;wizard.ucr.edu and gt; on Mar 10, 1998
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6 Servings
Chicken Uncategorized
Honey Chicken Mcrecipe Corn Celery Carrot Orange Orange Juice Rice Soy Sauce Steak Ginger
1 lb k steak OR boneless
3/4 c nge juice
1/3 c ey
3 tb sauce
1 tb nstarch
1/4 ts Ground ger
2 tb etable oil; divided
2 lg rots; sliced diagonally
2 Stalks ery; sliced
1/2 c hews or peanuts
3 c Hot cooked e
Cut pork into thin strips; set aside. Combine orange juice, honey, soy sauce, cornstarch and ginger in small bowl; mix well. Heat 1 tablespoon oil in large skillet over medium-high heat. Add carrots and celery; stir-fry about 3 min. Remove vegetables; set aside. Pour remaining 1tablespoon oil into skillet. Add meat; stir-fry about 3 minutes. Return vegetables to skillet; add sauce mixture and nuts. Cook and stir over medium-high heat until sauce comes to a boil and thickens. Serve over rice. Makes 4-6 servings. Honey Products (10 Mar 98) Knapp Honey from Waterville, NY, US Catalog, recipes and links for children. http://members.aol.com/Brian841/Index.htm and gt;from Pat Hanneman (kitpath) 98Mar mc-PER SERVING with pork tenderloin 27% cff: 420 cals; 13g fat; 21g prot; 56g carb; 49mg chol; 475mg sod. mc-PER SERVING with chicken breast fillet 27% cff: 380 cals; 12g fat; 14g prot; 56 g carb; 23mg chol; 470mg sod. Recipe by: Knapp Honey, NY Posted to MC-Recipe Digest by KitPATh and lt;phannema and at;wizard.ucr.edu and gt; on Mar 10, 1998
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Roasted Pork Loin with Apples and Cinnamon
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6 Servings
Pork American
Winter Summer Spring Fall Bake Main Dish American Pork Dinner Fresh
2 -pound boneless k loin roast
1 tablespoon ve oil
1 teaspoon ground black per
1 teaspoon ground ger divided
1 teaspoon und nutmeg divided
1 teaspoon ground namon divided
1/2 cup dry te wine
1/4 cup ey
1 tablespoon on juice
2 les, cored peeled, and sliced into wedges
Rub pork loin with olive oil, pepper and 1/2 teaspoon each ginger, nutmeg and cinnamon. In a small bowl, stir together the other half of the spices with the wine, honey, lemon juice and apple wedges. Roast pork in shallow pan in a 350 degrees F. oven for 45 minutes to an hour, until internal temperature (measured with a meat thermometer) reads 155 degrees F. Remove from oven, let roast rest for 10 minutes. Meanwhile, simmer apple mixture in a small saucepan until apples are tender; stir in any pork roast juices. Serve sliced roast with apples and sauce.
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6 Servings
Pork American
Winter Summer Spring Fall Bake Main Dish American Pork Dinner Fresh
2 -pound boneless k loin roast
1 tablespoon ve oil
1 teaspoon ground black per
1 teaspoon ground ger divided
1 teaspoon und nutmeg divided
1 teaspoon ground namon divided
1/2 cup dry te wine
1/4 cup ey
1 tablespoon on juice
2 les, cored peeled, and sliced into wedges
Rub pork loin with olive oil, pepper and 1/2 teaspoon each ginger, nutmeg and cinnamon. In a small bowl, stir together the other half of the spices with the wine, honey, lemon juice and apple wedges. Roast pork in shallow pan in a 350 degrees F. oven for 45 minutes to an hour, until internal temperature (measured with a meat thermometer) reads 155 degrees F. Remove from oven, let roast rest for 10 minutes. Meanwhile, simmer apple mixture in a small saucepan until apples are tender; stir in any pork roast juices. Serve sliced roast with apples and sauce.
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Dark Table Bread
10 Servings
Rye Flour Bread
Bread Outback Rye Molassas Yeast bread Bread Rye Flour
3 packages dry st
1/2 cup warm water
1 tablespoon ar
1 cup warm water
1/2 cup dark asses
1 tablespoon t
2 tablespoons oil
2 cups rye ur
1 2-1/2 to 3 cups -purpose flour
Soften yeast in 1/2 cup warm water Stir in sugar Let stand 6 minutes or till bubbly Meanwhile in large mixing bowl combine 1 cup warm water with molasses, salt, oil, and rye flour. Beat to smooth batter. Add yeast water mixture, stirring to combine. Work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic. Knead a few minutes. Let rise till doubled in greased bowl (about an hour -E). Punch down (If you live in high humidity, you won''t need to "punch down", because the bread won''t rise as much as if the air were dry -E) Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans. You can also freeze some of the dough for later. (See my note at the end - I don''t think the cookie sheets are a good idea, as the bottom tends to get black before the center is done -E) Bake large loaves 375 degrees F. about 30 minutes or till crust makes hollow sound when tapped with knuckles. Reduce time for smaller loaves based on size. You want to watch these carefully, as the high sugar content of this bread means it can burn easily. Yield: 2 large round loaves (soup bowl size) or 6 mini-loaves
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Rye Flour Bread
Bread Outback Rye Molassas Yeast bread Bread Rye Flour
3 packages dry st
1/2 cup warm water
1 tablespoon ar
1 cup warm water
1/2 cup dark asses
1 tablespoon t
2 tablespoons oil
2 cups rye ur
1 2-1/2 to 3 cups -purpose flour
Soften yeast in 1/2 cup warm water Stir in sugar Let stand 6 minutes or till bubbly Meanwhile in large mixing bowl combine 1 cup warm water with molasses, salt, oil, and rye flour. Beat to smooth batter. Add yeast water mixture, stirring to combine. Work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic. Knead a few minutes. Let rise till doubled in greased bowl (about an hour -E). Punch down (If you live in high humidity, you won''t need to "punch down", because the bread won''t rise as much as if the air were dry -E) Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans. You can also freeze some of the dough for later. (See my note at the end - I don''t think the cookie sheets are a good idea, as the bottom tends to get black before the center is done -E) Bake large loaves 375 degrees F. about 30 minutes or till crust makes hollow sound when tapped with knuckles. Reduce time for smaller loaves based on size. You want to watch these carefully, as the high sugar content of this bread means it can burn easily. Yield: 2 large round loaves (soup bowl size) or 6 mini-loaves
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Broccoli, Rice and Cheese Casserole
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12 Servings
Rice American
Cheese Broccoli Rice Comfort Food Side Dish Casserole American
1 head of ccoli cut off stems
1 can of cream of ery soup
1 can of am of mushroom soup
1/2 cup of diced on
2 tablespoon of ter
1 veeta; little more than 1 block
6 cups cooked white e
1 shredded ddar cheese
1 salt per, garlic salt to taste
In a large pot bring water to a boil and add head of broccoli (enough water to cover), boil till very tender, then drain. In a different pan, sauté onions in butter until soft. Combine broccoli, rice, sautéed onions, cream of celery, cream of mushroom, Velveeta, salt, pepper, and garlic salt to taste. Mix until everything is combined and melted- you can add a little chicken broth or milk if mixture is too thick (baking can dry it out). Put broccoli, rice and cheese mixture into 9x13 baking dish and top with shredded cheddar cheese. Bake at 350° until cheese is melted and slightly browned (about 30 min.)
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12 Servings
Rice American
Cheese Broccoli Rice Comfort Food Side Dish Casserole American
1 head of ccoli cut off stems
1 can of cream of ery soup
1 can of am of mushroom soup
1/2 cup of diced on
2 tablespoon of ter
1 veeta; little more than 1 block
6 cups cooked white e
1 shredded ddar cheese
1 salt per, garlic salt to taste
In a large pot bring water to a boil and add head of broccoli (enough water to cover), boil till very tender, then drain. In a different pan, sauté onions in butter until soft. Combine broccoli, rice, sautéed onions, cream of celery, cream of mushroom, Velveeta, salt, pepper, and garlic salt to taste. Mix until everything is combined and melted- you can add a little chicken broth or milk if mixture is too thick (baking can dry it out). Put broccoli, rice and cheese mixture into 9x13 baking dish and top with shredded cheddar cheese. Bake at 350° until cheese is melted and slightly browned (about 30 min.)
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2 Day Potato Salad
12 Servings
Potatoes American
Vegetarian Picnics Fourth of July potato potatoes Salad Summer mayo miracle whip potato salad celery onions Side Dish Salads Potatoes American
-- ato Prep (day before) --
5 pounds atoes cooked, peeled, and diced small
1 teaspoon t
1 teaspoon on salt
1/2 teaspoon lic salt
1/2 teaspoon per
1/2 on (medium)
-- Additional ingredients --
2/3 cup ery diced small
8 s hard-boiled, peeled and chopped
en onion (optional)
-- Dressing --
2 cup Miracle p
3 teaspoon tard
1/4 cup ar
2 tablespoon egar White
2/3 cup k
Put a layer of potatoes in a large pan and sprinkle with half of the salts, pepper, and onions. Repeat a second layer, using the remainder of the potatoes, salts, pepper, and onion. Cover and let stand at least four hours (overnight gives it an even better flavor). The next day, stir in the hard boiled eggs and celery and make the dressing. Prepare the dressing by whisking together the Miracle Whip, mustard, sugar, vinegar, and milk. Mix thoroughly and pour onto the potatoes. Stir until the potatoes are saturated. Chill for at least 4 hours before serving. If desired, garnish with tops of green onions.
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Potatoes American
Vegetarian Picnics Fourth of July potato potatoes Salad Summer mayo miracle whip potato salad celery onions Side Dish Salads Potatoes American
-- ato Prep (day before) --
5 pounds atoes cooked, peeled, and diced small
1 teaspoon t
1 teaspoon on salt
1/2 teaspoon lic salt
1/2 teaspoon per
1/2 on (medium)
-- Additional ingredients --
2/3 cup ery diced small
8 s hard-boiled, peeled and chopped
en onion (optional)
-- Dressing --
2 cup Miracle p
3 teaspoon tard
1/4 cup ar
2 tablespoon egar White
2/3 cup k
Put a layer of potatoes in a large pan and sprinkle with half of the salts, pepper, and onions. Repeat a second layer, using the remainder of the potatoes, salts, pepper, and onion. Cover and let stand at least four hours (overnight gives it an even better flavor). The next day, stir in the hard boiled eggs and celery and make the dressing. Prepare the dressing by whisking together the Miracle Whip, mustard, sugar, vinegar, and milk. Mix thoroughly and pour onto the potatoes. Stir until the potatoes are saturated. Chill for at least 4 hours before serving. If desired, garnish with tops of green onions.
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Blueberry Topping
25 Servings
Blueberry Uncategorized
Desserts Blueberry Uncategorized
3 cup eberries
3/4 cup ar
2 tablespoon Unsalted ter
2 tablespoon Fresh on juice
1 tablespoon n starch
- Combine all ingredients in a saucepan over medium-high heat. - Bring to a simmer and cook until berries break down about 4 minutes. - Let cool, then refrigerate, covered, until cold (or up to 3 days)
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Blueberry Uncategorized
Desserts Blueberry Uncategorized
3 cup eberries
3/4 cup ar
2 tablespoon Unsalted ter
2 tablespoon Fresh on juice
1 tablespoon n starch
- Combine all ingredients in a saucepan over medium-high heat. - Bring to a simmer and cook until berries break down about 4 minutes. - Let cool, then refrigerate, covered, until cold (or up to 3 days)
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Crepe Suzette
6 Servings
Flour French
Desserts Breakfast Flour
2 cups ur
2.5 cups k
2 s
1 container Frozen ches
0.25 cup Water
0.75 cup ar
1 container am cheese
1 teaspoon ond Extract
Crepes: - Beat 2 eggs in a large bowl - Add 2 cups flour - Slowly add milk while beating until it has a thin, pancake-like batter consistency. Note: If mixture has thickened too much, add a splash of milk until proper consistency returns. - Pour in the batter until 1/2 to 3/4 of the pan surface is covered. - Rotate the pan quickly to spread batter to thinly around entire bottom of pan. - Once the top of the crepe is dry (usually about 30 seconds), loosen edges of crepe and flip it over. - Cook for another 40-45 seconds until lightly browned and the crepe slides easily in pan. - Repeat until the batter is gone. Filling: - In a small sauce pan cook one 8 oz box of cream cheese and a splash of milk over a low heat until the cheese is completely melted. - Add 1 teaspoon almond extract - Add 1/4 cup sugar Note: if the filling is too thick add a few drops of milk until you reach your desired consistency. Peaches: - Add 1/4 cup water to a medium size sauce pan. - Add 1 bag frozen peaches - Add 1/2 cup sugar Cook over a medium heat until the peaches are soft
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Flour French
Desserts Breakfast Flour
2 cups ur
2.5 cups k
2 s
1 container Frozen ches
0.25 cup Water
0.75 cup ar
1 container am cheese
1 teaspoon ond Extract
Crepes: - Beat 2 eggs in a large bowl - Add 2 cups flour - Slowly add milk while beating until it has a thin, pancake-like batter consistency. Note: If mixture has thickened too much, add a splash of milk until proper consistency returns. - Pour in the batter until 1/2 to 3/4 of the pan surface is covered. - Rotate the pan quickly to spread batter to thinly around entire bottom of pan. - Once the top of the crepe is dry (usually about 30 seconds), loosen edges of crepe and flip it over. - Cook for another 40-45 seconds until lightly browned and the crepe slides easily in pan. - Repeat until the batter is gone. Filling: - In a small sauce pan cook one 8 oz box of cream cheese and a splash of milk over a low heat until the cheese is completely melted. - Add 1 teaspoon almond extract - Add 1/4 cup sugar Note: if the filling is too thick add a few drops of milk until you reach your desired consistency. Peaches: - Add 1/4 cup water to a medium size sauce pan. - Add 1 bag frozen peaches - Add 1/2 cup sugar Cook over a medium heat until the peaches are soft
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Cola Chicken
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4 Servings
Chicken American
Main Dish Advance Slow cook Low Fat Budget American Chicken Dinner Weight Watchers Fall Salty
4 each cken boneless, skinless, up to 6 breasts if small
1 can t cola
1 cup chup
Place chicken breasts into a skillet or dutch oven. Pour cola and ketchup over the chicken and bring to a boil. Cook, covered over medium heat until chicken is done (approximately one hour). Raise heat and cook uncovered until sauce thickens. This might take awhile, so keep a close eye on it. Or dump everything into a crockpot and cook until done (about 3 hours or so).
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4 Servings
Chicken American
Main Dish Advance Slow cook Low Fat Budget American Chicken Dinner Weight Watchers Fall Salty
4 each cken boneless, skinless, up to 6 breasts if small
1 can t cola
1 cup chup
Place chicken breasts into a skillet or dutch oven. Pour cola and ketchup over the chicken and bring to a boil. Cook, covered over medium heat until chicken is done (approximately one hour). Raise heat and cook uncovered until sauce thickens. This might take awhile, so keep a close eye on it. Or dump everything into a crockpot and cook until done (about 3 hours or so).
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Old Market Pizza Crust (gluten free)
8 Servings
Bread Italain
Pizza dough Pizza Gluten-free Rice Flour Leftover Chicken Tomato Bread Italain
Dry:
2 cups Rice ur
1 1/2 cups ioca Flour
1 tablespoon than gum
1 tablespoon atin
1 tablespoon Replacer
1/2 cup Cane ar
3 tablespoons Dry k Powder
1 tablespoon gano
1/2 tablespoon Garlicper
1/2 teaspoon Greek ce
1 teaspoon Sea t
1 tablespoon st(QR)
Wet:
4 Whites
3 tablespoons ve oil
1 teaspoon e vingar
1 1/2 cups lukewarm water
0. Cut and prepare toppings for two 12" pizzas (toppings are your choice, note at end, of what I use for toppings) 1. Mix all dry ingredients in bowl (4 liter cap.) 2. Now in a heavy duty mixer(4 liter cap. one that can mix bread dough) mix all the wet ingredients. 3. Once all wet ingredients are well mixed, slowly mix in the dry ingredients. 4. Preheat oven to 375 degrees, this gives dough time to rise. 5. Grease and flour cooking sheets (2x12" rounds), or larger pans for thin crust. 6. Bake for 5 to 10 min. remove from oven put on topings. 7. Depending on what you put on for toppings cook for another 20 to 25 min, or you can freeze for later. What I put on for toppings: 1. Green peppers 2. Sweet onions 3. Plum tomatos 4. Chichen or Beef (leftovers) 5. Tomato paste for sauce 6. Goat cheese 7. Marble cheese (Low fat) 8. Pre cookied bacon (low salt type) 9. Optional - Large black olives (my side only) 10. Pizza spice on top.
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Bread Italain
Pizza dough Pizza Gluten-free Rice Flour Leftover Chicken Tomato Bread Italain
Dry:
2 cups Rice ur
1 1/2 cups ioca Flour
1 tablespoon than gum
1 tablespoon atin
1 tablespoon Replacer
1/2 cup Cane ar
3 tablespoons Dry k Powder
1 tablespoon gano
1/2 tablespoon Garlicper
1/2 teaspoon Greek ce
1 teaspoon Sea t
1 tablespoon st(QR)
Wet:
4 Whites
3 tablespoons ve oil
1 teaspoon e vingar
1 1/2 cups lukewarm water
0. Cut and prepare toppings for two 12" pizzas (toppings are your choice, note at end, of what I use for toppings) 1. Mix all dry ingredients in bowl (4 liter cap.) 2. Now in a heavy duty mixer(4 liter cap. one that can mix bread dough) mix all the wet ingredients. 3. Once all wet ingredients are well mixed, slowly mix in the dry ingredients. 4. Preheat oven to 375 degrees, this gives dough time to rise. 5. Grease and flour cooking sheets (2x12" rounds), or larger pans for thin crust. 6. Bake for 5 to 10 min. remove from oven put on topings. 7. Depending on what you put on for toppings cook for another 20 to 25 min, or you can freeze for later. What I put on for toppings: 1. Green peppers 2. Sweet onions 3. Plum tomatos 4. Chichen or Beef (leftovers) 5. Tomato paste for sauce 6. Goat cheese 7. Marble cheese (Low fat) 8. Pre cookied bacon (low salt type) 9. Optional - Large black olives (my side only) 10. Pizza spice on top.
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Avocado Tomato Salad
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3 Servings
Tomatoes Mexican
Vegetarian Vegan Meatless Low Fat No Cook Side Dish Salads Mexican Tomatoes Lunch Fall Tangy
2 large atoes seeded and chopped in large chunks
2 large cados cut in large chunks
1 tablespoon onion cut in very fine strips
1/2 tablespoon Pickled apeno pepper finely chopped
Juice of 1 e (approx. 1 - 2T)
1 teaspoon t
The avocadoes and tomatoes should be approximately the same size. Combine all ingredients and serve immediately. I often prepare the entire dish ahead of time without the avocados and then add them at the last minute. Be sure to seed the tomatoes or there will be too much juice. Adjust lime juice so there's not too much liquid.
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3 Servings
Tomatoes Mexican
Vegetarian Vegan Meatless Low Fat No Cook Side Dish Salads Mexican Tomatoes Lunch Fall Tangy
2 large atoes seeded and chopped in large chunks
2 large cados cut in large chunks
1 tablespoon onion cut in very fine strips
1/2 tablespoon Pickled apeno pepper finely chopped
Juice of 1 e (approx. 1 - 2T)
1 teaspoon t
The avocadoes and tomatoes should be approximately the same size. Combine all ingredients and serve immediately. I often prepare the entire dish ahead of time without the avocados and then add them at the last minute. Be sure to seed the tomatoes or there will be too much juice. Adjust lime juice so there's not too much liquid.
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Lindas Bread Machine White Bread
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17 Servings
Grains Uncategorized
Breads Milk Grains
2 tb etable Oil
1 ts t
2 tb ar
2 3/4 c ur - Robin Hood Bread
1 1/2 ts st
1/2 c Milk, m
1/2 c Water
Add to machine in order given. Use hot tap water then add milk to the water, then add to machine.
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17 Servings
Grains Uncategorized
Breads Milk Grains
2 tb etable Oil
1 ts t
2 tb ar
2 3/4 c ur - Robin Hood Bread
1 1/2 ts st
1/2 c Milk, m
1/2 c Water
Add to machine in order given. Use hot tap water then add milk to the water, then add to machine.
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Shredded Pork Burritos with Ancho Chile Sauce
6 Servings
Pork Mexican
Main Dish Fall Spring Summer Winter Mexican Pork Dinner Appetizer
3 tablespoon ra virgin olive oil
3 1/2 pound k shoulder boneless, rinsed and patted dry
1 tablespoon her Salt plus more to taste
1 tablespoon Freshly und pepper
4 clove lic whole, peeled
1 medium on quartered
1 each Ancho le whole, seeds and stem removed
4 cup cken broth
1 tablespoon ato paste
6 12 inch Flour tillas
2 cup aine shredded
10 sprigs antro
6 each ish sliced very thin
2 tablespoon llion chopped, green parts only
1 tablespoon e Juice
1/2 cup r cream
In a heavy-bottomed pot or a Dutch oven large enough to fit the pork, heat 2 tablespoons of the olive oil over a medium-high flame. Add the pork and brown on all sides, 5 to 7 minutes per side. Season with the salt and pepper. Add the cumin, garlic, onion, chile, broth and tomato paste. Bring to a boil, cover and reduce the heat to low. Cook for 4 hours, turning the pork every hour. The meat should be very tender and falling apart. Keep at least 1 to 2 inches of liquid on the bottom of the pot throughout the cooking; add water to maintain the proper level. Remove the pork to a cutting board. With a colander in a large bowl, strain and discard the solids from the pot and reserve the liquid. When the pork is cool enough to handle, shred it with a fork or your fingers and discard the bone if there is one. Set the pork aside. Reserve 1/2 cup of the liquid and add the remaining sauce to the shredded pork. Adjust the seasoning with salt to taste. Wrap the tortillas completely in damp paper towels. Microwave for 1 minute. Remove 1 tortilla at a time and add 1/2 cup of the pork mixture down the center of the tortilla, then top with 1/4 cup of the shredded lettuce. For sushi-style burritos: Fold in both the left and the right side of the tortilla about 1 1/2 inches. Roll the tortilla away from you, rather tightly, creating a log. Cut each burrito into thirds, making the first cut about 2 1/2 inches in from the edge and on the diagonal. Halve the remaining piece, making a crosswise cut. This will create 3 pieces, each having a flat bottom. Arrange the pieces upright on individual plates or all of the pieces on a large platter. Tuck a few cilantro sprigs and some radish slices and scallions around the rim of each plate. Drizzle a teaspoon of the reserved sauce in each burrito piece and top with a dollop of sour cream. Garnish the platter with more cilantro sprigs. For whole burritos: In a bowl, combine the remaining shredded lettuce, radishes, scallions, the remaining tablespoon of olive oil and the lime juice. Add salt to taste and set aside. To make the burritos, tuck in only 1 side of the tortilla about 2 inches and roll the tortilla away from you, creating a log. Allow the meat to loosely tumble out the open end. Spread the shredded lettuce mixture on each of 6 dinner plates and set the tortilla, seam side up, on the lettuce bed. Drizzle the reserved sauce, crosswise, over the burritos. Top each with a dollop of sour cream and tuck a sprig of cilantro into the sour cream. Serve hot.
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Pork Mexican
Main Dish Fall Spring Summer Winter Mexican Pork Dinner Appetizer
3 tablespoon ra virgin olive oil
3 1/2 pound k shoulder boneless, rinsed and patted dry
1 tablespoon her Salt plus more to taste
1 tablespoon Freshly und pepper
4 clove lic whole, peeled
1 medium on quartered
1 each Ancho le whole, seeds and stem removed
4 cup cken broth
1 tablespoon ato paste
6 12 inch Flour tillas
2 cup aine shredded
10 sprigs antro
6 each ish sliced very thin
2 tablespoon llion chopped, green parts only
1 tablespoon e Juice
1/2 cup r cream
In a heavy-bottomed pot or a Dutch oven large enough to fit the pork, heat 2 tablespoons of the olive oil over a medium-high flame. Add the pork and brown on all sides, 5 to 7 minutes per side. Season with the salt and pepper. Add the cumin, garlic, onion, chile, broth and tomato paste. Bring to a boil, cover and reduce the heat to low. Cook for 4 hours, turning the pork every hour. The meat should be very tender and falling apart. Keep at least 1 to 2 inches of liquid on the bottom of the pot throughout the cooking; add water to maintain the proper level. Remove the pork to a cutting board. With a colander in a large bowl, strain and discard the solids from the pot and reserve the liquid. When the pork is cool enough to handle, shred it with a fork or your fingers and discard the bone if there is one. Set the pork aside. Reserve 1/2 cup of the liquid and add the remaining sauce to the shredded pork. Adjust the seasoning with salt to taste. Wrap the tortillas completely in damp paper towels. Microwave for 1 minute. Remove 1 tortilla at a time and add 1/2 cup of the pork mixture down the center of the tortilla, then top with 1/4 cup of the shredded lettuce. For sushi-style burritos: Fold in both the left and the right side of the tortilla about 1 1/2 inches. Roll the tortilla away from you, rather tightly, creating a log. Cut each burrito into thirds, making the first cut about 2 1/2 inches in from the edge and on the diagonal. Halve the remaining piece, making a crosswise cut. This will create 3 pieces, each having a flat bottom. Arrange the pieces upright on individual plates or all of the pieces on a large platter. Tuck a few cilantro sprigs and some radish slices and scallions around the rim of each plate. Drizzle a teaspoon of the reserved sauce in each burrito piece and top with a dollop of sour cream. Garnish the platter with more cilantro sprigs. For whole burritos: In a bowl, combine the remaining shredded lettuce, radishes, scallions, the remaining tablespoon of olive oil and the lime juice. Add salt to taste and set aside. To make the burritos, tuck in only 1 side of the tortilla about 2 inches and roll the tortilla away from you, creating a log. Allow the meat to loosely tumble out the open end. Spread the shredded lettuce mixture on each of 6 dinner plates and set the tortilla, seam side up, on the lettuce bed. Drizzle the reserved sauce, crosswise, over the burritos. Top each with a dollop of sour cream and tuck a sprig of cilantro into the sour cream. Serve hot.
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Red''s Potato Salad
6 Servings
Red Potato American
Red Potato American
8 whole red atoes
1 green per
4 ery stalks
1 yellow on
3 hard boiled s
1 t to taste
1 per to taste
Boil potatoes for 25 min. (done when a fork goes thru) Run cold water over hot potatoes Paint inside of a large glass bowl with Miracle Whip Toss potatoes around and put bowl in refrigerator 2 hrs. Add chopped green pepper, celery, onion, salt, pepper Add chopped eggs when ready to serve
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Red Potato American
Red Potato American
8 whole red atoes
1 green per
4 ery stalks
1 yellow on
3 hard boiled s
1 t to taste
1 per to taste
Boil potatoes for 25 min. (done when a fork goes thru) Run cold water over hot potatoes Paint inside of a large glass bowl with Miracle Whip Toss potatoes around and put bowl in refrigerator 2 hrs. Add chopped green pepper, celery, onion, salt, pepper Add chopped eggs when ready to serve
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Chavrie Guacamole
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6 Servings
avacado Mexican
goat cheese guacamole dips mexican chips avacodo avacado Mexican
1 # 3 ea. Ripe cados
1 # 1 tsp. on juice
1 # 2 Tbsp. e juice
1 # 1 tsp. in
1 # 1 tsp. asco
1 # 1 pkg. 5.3 oz Chavrie® Pyramid
1 # 1 ea. Diced ato
1 # son with Salt and Pepper
Split the avocado in half remove the core and scoop pulp into food processor bowl. Puree until smooth. Add lemon juice, lime juice , cumin, Tabasco and Chavrie® mix well. Season with salt and pepper. Remove from the food processor and fold in the diced tomato. Serve immediately with tortilla chips. Serving Suggestion: Cut your prep time by simply blending Chavrie® with prepared guacamole.
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6 Servings
avacado Mexican
goat cheese guacamole dips mexican chips avacodo avacado Mexican
1 # 3 ea. Ripe cados
1 # 1 tsp. on juice
1 # 2 Tbsp. e juice
1 # 1 tsp. in
1 # 1 tsp. asco
1 # 1 pkg. 5.3 oz Chavrie® Pyramid
1 # 1 ea. Diced ato
1 # son with Salt and Pepper
Split the avocado in half remove the core and scoop pulp into food processor bowl. Puree until smooth. Add lemon juice, lime juice , cumin, Tabasco and Chavrie® mix well. Season with salt and pepper. Remove from the food processor and fold in the diced tomato. Serve immediately with tortilla chips. Serving Suggestion: Cut your prep time by simply blending Chavrie® with prepared guacamole.
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Alouette Summer Vegetables
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6 Servings
Vegetables American
alouette cheese grilled vegetables summer cheese squash Vegetables American
2 medium bell peppers cut in strips
1 cup hrooms sliced
3 cups fesh ccoli florets
3 cups mer squash (any type) sliced
1 pkg. (6.5 oz.) Alouette lic and Herbs or Alouette
Pre-heat grill to medium high. Open aluminum foil cooking bag and layer vegetables evenly inside bag. Spoon Alouette Spreadable Cheese on top of vegetables. Seal bag by double folding end. Place on grill, cover, and cook 8 to 10 minutes. Using oven mitts, carefully place bag on baking sheet and cut open, allowing steam to escape. If bag sticks to the grill, cut open and remove vegetables. For Oven Cooking: Pre-heat oven to 450° F. Insert ingredients in aluminum foil cooking bag as directed above. Place sealed bag on baking sheet and bake 20-25 minutes. Note: Any other flavor of Alouette Spreadable Cheese may be substituted for Alouette Garlic and Herbs Spreadable Cheese.
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6 Servings
Vegetables American
alouette cheese grilled vegetables summer cheese squash Vegetables American
2 medium bell peppers cut in strips
1 cup hrooms sliced
3 cups fesh ccoli florets
3 cups mer squash (any type) sliced
1 pkg. (6.5 oz.) Alouette lic and Herbs or Alouette
Pre-heat grill to medium high. Open aluminum foil cooking bag and layer vegetables evenly inside bag. Spoon Alouette Spreadable Cheese on top of vegetables. Seal bag by double folding end. Place on grill, cover, and cook 8 to 10 minutes. Using oven mitts, carefully place bag on baking sheet and cut open, allowing steam to escape. If bag sticks to the grill, cut open and remove vegetables. For Oven Cooking: Pre-heat oven to 450° F. Insert ingredients in aluminum foil cooking bag as directed above. Place sealed bag on baking sheet and bake 20-25 minutes. Note: Any other flavor of Alouette Spreadable Cheese may be substituted for Alouette Garlic and Herbs Spreadable Cheese.
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Hearty Breakfast Skillet with Velveeta
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6 Servings
Eggs American
Breakfast Sausage Eggs Cheese American
2 cup frozen hash brown atoes shredded
0.5 lb. (8 oz) pork sage cooked and browned
1 can (10 oz) diced atoes with green chilies drained
0.5 lb. (8 oz) VEETA cheese, cut-up
6 s
PREP TIME: 5 min TOTAL TIME: 45 min Preheat oven to 375 degrees F. In a large skillet, sprayed with nonstick cooking spray brown sausage over medium heat; drain. Add potatoes and tomatoes; mix well. Cook for 5 minutes and stir. Transfer to a 9-inch pie plate coated with cooking spray and then top with VELVEETA. In a medium bowl, beat the eggs with 2 Tbsp. of water until well blended. Pour evenly over the ingredients in the pie plate. Bake 20 to 25 minutes or until egg mixture is set in the center and the VELVEETA is melted. Remove from the oven and let stand for about 5 minutes. Cut into wedges and serve hot. VARIATION: For a meatless option, prepare as directed but substitute with 1/2 cup of chopped onion for the browned sausage and add to the skillet with the potatoes and tomatoes.
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6 Servings
Eggs American
Breakfast Sausage Eggs Cheese American
2 cup frozen hash brown atoes shredded
0.5 lb. (8 oz) pork sage cooked and browned
1 can (10 oz) diced atoes with green chilies drained
0.5 lb. (8 oz) VEETA cheese, cut-up
6 s
PREP TIME: 5 min TOTAL TIME: 45 min Preheat oven to 375 degrees F. In a large skillet, sprayed with nonstick cooking spray brown sausage over medium heat; drain. Add potatoes and tomatoes; mix well. Cook for 5 minutes and stir. Transfer to a 9-inch pie plate coated with cooking spray and then top with VELVEETA. In a medium bowl, beat the eggs with 2 Tbsp. of water until well blended. Pour evenly over the ingredients in the pie plate. Bake 20 to 25 minutes or until egg mixture is set in the center and the VELVEETA is melted. Remove from the oven and let stand for about 5 minutes. Cut into wedges and serve hot. VARIATION: For a meatless option, prepare as directed but substitute with 1/2 cup of chopped onion for the browned sausage and add to the skillet with the potatoes and tomatoes.
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Asparagus Souffle
6 Servings
Asparagus American
asparagus white sauce souffle vegetable eggs cheese Asparagus American
1 lb. cooked fresh aragus cut in pieces, or 1 pkg. frozen asparagus
1/4 C. ter melted
1/4 C. ur
1 1/3 C. k
1 t
1 per
4 s separate yolks and whites
1/2 C. grated ddar or American cheese
Preheat oven to 300-325 degrees. Grease a souffle dish. Cook asparagus until tender. To make a white sauce, melt butter and add flour. Gradually stir in milk. Cook on medium heat until thick. Add salt and pepper to taste. Add cooked, drained asparagus. Slowly add 4 beaten egg yolks and grated cheese. Cook until all ingredients are blended by melting. Beat 4 egg whites until stiff. Fold the cooked mixture into the egg whites and transfer into the greased souffle dish. Bake at 300-325 degrees for 1 hour. Serve immediately.
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Asparagus American
asparagus white sauce souffle vegetable eggs cheese Asparagus American
1 lb. cooked fresh aragus cut in pieces, or 1 pkg. frozen asparagus
1/4 C. ter melted
1/4 C. ur
1 1/3 C. k
1 t
1 per
4 s separate yolks and whites
1/2 C. grated ddar or American cheese
Preheat oven to 300-325 degrees. Grease a souffle dish. Cook asparagus until tender. To make a white sauce, melt butter and add flour. Gradually stir in milk. Cook on medium heat until thick. Add salt and pepper to taste. Add cooked, drained asparagus. Slowly add 4 beaten egg yolks and grated cheese. Cook until all ingredients are blended by melting. Beat 4 egg whites until stiff. Fold the cooked mixture into the egg whites and transfer into the greased souffle dish. Bake at 300-325 degrees for 1 hour. Serve immediately.
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Red Lobster Cheddar Bay Biscuits
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1 dozen
Biscuits American
Bread Side Dish Quick American Biscuits Winter Comforting
2 1/2 cups quick baking mix
1 cup ddar cheese finely grated
3/4 cup whole k
2 tablespoons ter melted
1/8 teaspoon lic powder
1/4 cup ter melted
1/2 teaspoon lic powder
1/2 teaspoon dried sley flakes
h salt
1. Preheat your oven to 400 degrees. 2. Combine Bisquick with cheddar cheese, milk, 2 tablespoons of butter that has been melted in the microwave, and 1/8 teaspoon garlic powder in a medium bowl. Mix until well-combined. 3. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet. 4. Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley flakes and salt. Brush this mixture over the tops of each unbaked biscuit. 5. Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown. Serve warm.
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1 dozen
Biscuits American
Bread Side Dish Quick American Biscuits Winter Comforting
2 1/2 cups quick baking mix
1 cup ddar cheese finely grated
3/4 cup whole k
2 tablespoons ter melted
1/8 teaspoon lic powder
1/4 cup ter melted
1/2 teaspoon lic powder
1/2 teaspoon dried sley flakes
h salt
1. Preheat your oven to 400 degrees. 2. Combine Bisquick with cheddar cheese, milk, 2 tablespoons of butter that has been melted in the microwave, and 1/8 teaspoon garlic powder in a medium bowl. Mix until well-combined. 3. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet. 4. Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley flakes and salt. Brush this mixture over the tops of each unbaked biscuit. 5. Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown. Serve warm.
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Key Lime Pie (Weight Watchers) 3 pts per slice
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8 Servings
Lime American
Low Sugar Low Fat Summer Picnics Easter Quick Low Calorie Light Easy Desserts American Lime Spring Fresh
1 box (0.3 oz) Lime flavored atin, sugar-free
1/4 cup Water, ling
2 containers (6 oz eac Lime Pie-flavored light yogurt
1 tsp Lime zest, ted
1/4 cup e juice, fresh squeezed
1 container (8 oz) Frozen pped topping, fat-free, thawed
1 9" prepared ham cracker pice crust, reduced-fat
1 white, beaten with fork
1. Carefully brush graham cracker crust with egg white (gently, so crust doesnt crack). Bake in 375 degree oven for 5 min. Remove, let cool. 2. In the meantime, in a large heat-resistant bowl, dissolve gelatin in boiling water. 3. Add fresh lime juice and lime zest to gelatin mixture. 4. With wire whisk, stir in yogurt 5. With wooden spoon, fold in whipped topping. 6. Transfer mixture to prepared, cooled crust. Refrigerate overnight, or at least 2 hours. (Use the crust''s plastic cover, flipped over so it makes a dome, as the lid, to keep pie fresh while chilling. Lid also makes this pie easy to transport to a gathering.) 7. Slice and serve into 8 pieces: garnished with thin lime slice, if desired. Per slice: 193 calories, 3 g. fat, 4.3 g fiber, 3 points
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8 Servings
Lime American
Low Sugar Low Fat Summer Picnics Easter Quick Low Calorie Light Easy Desserts American Lime Spring Fresh
1 box (0.3 oz) Lime flavored atin, sugar-free
1/4 cup Water, ling
2 containers (6 oz eac Lime Pie-flavored light yogurt
1 tsp Lime zest, ted
1/4 cup e juice, fresh squeezed
1 container (8 oz) Frozen pped topping, fat-free, thawed
1 9" prepared ham cracker pice crust, reduced-fat
1 white, beaten with fork
1. Carefully brush graham cracker crust with egg white (gently, so crust doesnt crack). Bake in 375 degree oven for 5 min. Remove, let cool. 2. In the meantime, in a large heat-resistant bowl, dissolve gelatin in boiling water. 3. Add fresh lime juice and lime zest to gelatin mixture. 4. With wire whisk, stir in yogurt 5. With wooden spoon, fold in whipped topping. 6. Transfer mixture to prepared, cooled crust. Refrigerate overnight, or at least 2 hours. (Use the crust''s plastic cover, flipped over so it makes a dome, as the lid, to keep pie fresh while chilling. Lid also makes this pie easy to transport to a gathering.) 7. Slice and serve into 8 pieces: garnished with thin lime slice, if desired. Per slice: 193 calories, 3 g. fat, 4.3 g fiber, 3 points
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Black Magic Cake
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16 Servings
Cake German
Milk Lemon Butter Coffee Egg Cakes German
1 3/4 cups All purpose ur unbleached, sifted
2 cups ar
3/4 cup oa baking
2 teaspoons ing Soda
1 teaspoon ing Powder
1 teaspoon t
2 large s
1/2 cup etable Oil
1 cup fee black, strong
1 cup termilk
1 teaspoon illa Extract
HUNDRED DOLLAR FROSTING
1/4 cup Butter or regular garine
3 ounces isweet chocolate
1 large
1 tablespoon illa
1 tablespoon on Juice
1 cup nuts chopped
2 cups Confectioners ar
Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13x9 inch baking pan. Bake in preheated 350 degree oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing.
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16 Servings
Cake German
Milk Lemon Butter Coffee Egg Cakes German
1 3/4 cups All purpose ur unbleached, sifted
2 cups ar
3/4 cup oa baking
2 teaspoons ing Soda
1 teaspoon ing Powder
1 teaspoon t
2 large s
1/2 cup etable Oil
1 cup fee black, strong
1 cup termilk
1 teaspoon illa Extract
HUNDRED DOLLAR FROSTING
1/4 cup Butter or regular garine
3 ounces isweet chocolate
1 large
1 tablespoon illa
1 tablespoon on Juice
1 cup nuts chopped
2 cups Confectioners ar
Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13x9 inch baking pan. Bake in preheated 350 degree oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing.
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Quinoa Salad
5 Servings
Quinoa Uncategorized
Vegetables No Cook Picnics Summer Meatless Vegan
1.5 cups Quinoa rinsed
1 cup sweet n fresh or frozen
1/2 cup Green per diced
1/2 cup onion minced
1 can (15 oz) Garbonzo ns drained
1 large umber peeled and diced
1/4 cup sley minced
1 cup il fresh
1 Avacado diced
1 Dressing
1/4 cup e Juice
1.5 tablespoon ra virgin olive oil
3 tablespoon Vegetable th
1/2 tsp t
1/8 tsp und pepper
1 clove lic
1/2 tsp Chili pers
Cook Quinoa (with 2 1/4 cup water) and allow to cool. Combine all vegetables in a large bowl. Add the quinoa and mix. Whisk the dressing ingredients together (lime, EVOO, veg broth, salt, pepper, garlic, chili pepper).
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Quinoa Uncategorized
Vegetables No Cook Picnics Summer Meatless Vegan
1.5 cups Quinoa rinsed
1 cup sweet n fresh or frozen
1/2 cup Green per diced
1/2 cup onion minced
1 can (15 oz) Garbonzo ns drained
1 large umber peeled and diced
1/4 cup sley minced
1 cup il fresh
1 Avacado diced
1 Dressing
1/4 cup e Juice
1.5 tablespoon ra virgin olive oil
3 tablespoon Vegetable th
1/2 tsp t
1/8 tsp und pepper
1 clove lic
1/2 tsp Chili pers
Cook Quinoa (with 2 1/4 cup water) and allow to cool. Combine all vegetables in a large bowl. Add the quinoa and mix. Whisk the dressing ingredients together (lime, EVOO, veg broth, salt, pepper, garlic, chili pepper).
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Cream Of Butternut Soup
6 Servings
Butternut English
Soup Winter Butternut English
2 medium atoes diced
6 rashers on chopped
1 kilogram ternut squash peeled an diced
75 mililiter nge juice
namon stick or curry leaves
1 cup k
namon
1 medium on chopped
1 knob ter
3 cups cken Stock
nge zest
soning to taste
1 cup am
Fry potatoes, onions and diced bacon in a knob of butter. Add butternut, stock and orange juice and peel. Season to taste and add curry leaves or cinnamon stick. Simmer until soft. Remove orange peel, cinnamon stick and curry leaves. Liquidise until smooth. Add milk, cream and a little ground cinnamon. Reheat carefully. Serve with a swirl of extra cream
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Butternut English
Soup Winter Butternut English
2 medium atoes diced
6 rashers on chopped
1 kilogram ternut squash peeled an diced
75 mililiter nge juice
namon stick or curry leaves
1 cup k
namon
1 medium on chopped
1 knob ter
3 cups cken Stock
nge zest
soning to taste
1 cup am
Fry potatoes, onions and diced bacon in a knob of butter. Add butternut, stock and orange juice and peel. Season to taste and add curry leaves or cinnamon stick. Simmer until soft. Remove orange peel, cinnamon stick and curry leaves. Liquidise until smooth. Add milk, cream and a little ground cinnamon. Reheat carefully. Serve with a swirl of extra cream
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Sloppy Joe Calzones
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4 Servings
Ground Beef American
Kid Friendly Fry Ground Beef Main Dish American
1 pound und beef
1 cup Green per chopped
1 cup on chopped
1 can ato paste (6 oz)
1 can ck beans (15 oz) rinsed and drained
1/2 cup chup
1/2 cup Water
1/4 teaspoon t
1 teaspoon Dried gano
1 cup ddar cheese shredded
2 tubes Crescent rolls (8 oz each)
PREP TIME: 20 min BAKE: 15 min In a large skillet, cook the onion, pepper and beef over medium heat until meat is no longer pink; drain. Stir in the beans, tomato paste, water, ketchup, salt and oregano. Seperate the crescent dough into four rectangles; seal perforations. Spoon a fourth of the meat mixture onto half of each rectangle; sprinkle with cheese. Fold dough over filling; pinch edges to seal. Cut slits in tops. Place on an ungreased baking sheet. Bake at 375 degrees F for 13-15 minutes or until golden brown.
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4 Servings
Ground Beef American
Kid Friendly Fry Ground Beef Main Dish American
1 pound und beef
1 cup Green per chopped
1 cup on chopped
1 can ato paste (6 oz)
1 can ck beans (15 oz) rinsed and drained
1/2 cup chup
1/2 cup Water
1/4 teaspoon t
1 teaspoon Dried gano
1 cup ddar cheese shredded
2 tubes Crescent rolls (8 oz each)
PREP TIME: 20 min BAKE: 15 min In a large skillet, cook the onion, pepper and beef over medium heat until meat is no longer pink; drain. Stir in the beans, tomato paste, water, ketchup, salt and oregano. Seperate the crescent dough into four rectangles; seal perforations. Spoon a fourth of the meat mixture onto half of each rectangle; sprinkle with cheese. Fold dough over filling; pinch edges to seal. Cut slits in tops. Place on an ungreased baking sheet. Bake at 375 degrees F for 13-15 minutes or until golden brown.
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Uncle Bens Seasoned Rice
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6 Servings
Rice American
Winter Summer Spring Picnics Fall Get to gethers Company Side Dish Brunch Rice American
3/4 tablespoon cken bollioun powder
1 teaspoon dry chopped on
1/2 teaspoon minced sley fresh or dried
1/4 teaspoon lic powder
1/4 teaspoon on powder
1/2 spoon ground tumeric maybe little more, but not too much more
1/2 teaspoon ground in
1/4 teaspoon ground ger
1/2 teaspoon t
1/8 teaspoon per
2 tablespoons ter
1 cup dry white e
2 cups water
Mix all dry ingredients together (not rice) in bowl Melt butter in pan, add rice and mix around for 2-3 minutes on high heat When rice is done, add 2 cups of water, preferably hot water to the rice, then add spices. Cover and cook on lowest setting for 20 minutes exactly, then remove from heat and let set for 15 min. (I use a glass measuring cup in the microwave to heat my water, 2 cups. when finished, I mix all spices together then add to the water, I do this while my rice is cooking) Optional. I added 1 chopped carrot to the rice mixture when I was saut?ing the rice. Watch the tumeric, I used 1 teaspoon and that was a hint too much, so try ? or ?
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6 Servings
Rice American
Winter Summer Spring Picnics Fall Get to gethers Company Side Dish Brunch Rice American
3/4 tablespoon cken bollioun powder
1 teaspoon dry chopped on
1/2 teaspoon minced sley fresh or dried
1/4 teaspoon lic powder
1/4 teaspoon on powder
1/2 spoon ground tumeric maybe little more, but not too much more
1/2 teaspoon ground in
1/4 teaspoon ground ger
1/2 teaspoon t
1/8 teaspoon per
2 tablespoons ter
1 cup dry white e
2 cups water
Mix all dry ingredients together (not rice) in bowl Melt butter in pan, add rice and mix around for 2-3 minutes on high heat When rice is done, add 2 cups of water, preferably hot water to the rice, then add spices. Cover and cook on lowest setting for 20 minutes exactly, then remove from heat and let set for 15 min. (I use a glass measuring cup in the microwave to heat my water, 2 cups. when finished, I mix all spices together then add to the water, I do this while my rice is cooking) Optional. I added 1 chopped carrot to the rice mixture when I was saut?ing the rice. Watch the tumeric, I used 1 teaspoon and that was a hint too much, so try ? or ?
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Minced Beef Lasagne
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6 Servings
Beef Italian
Italian Main Dish beef tenderloin Pasta Dinner party Cheese Beef
0.5 kg beef ced
2 table spoon ve oil
0.5 table spoon lic minced
0.5 table spoon ger minced
1.5 tea spoon t
1 tea spoon ck pepper
1 tea spoon pepper
0.5 table spoon in powder
0.5 table spoon dry iander powder (optional)
1 on sliced
2 atoes chopped
0.5 bunch fresh iander or parsley
8 leaves fresh il
12 strips of lasagne ta
100 gram ddar cheese shredded
200 gram zarella cheese shredded
50 gram of mesan cheese powder
50 gram ter
3 table spoons ur heaped
3 cups of k
1 pinch meg freshly grated
1 tea spoon white or ck pepper
1 tea spoon t
Prepare meat using first 13 ingredients, in a skittle fry minced garlic just for 1 min until it gives smell, add beef and fry until it changes its color. Add ginger, salt, peppers, cumin, and coriander powder. Add 1 glass of water and let it cook on medium heat, until it dries. Now add onion, tomatoes, fresh coriander and basil, let it cook covered on low heat for 15 min. dry all water of it. Prepare (béchamel) white sauce using last 6 ingredients, melt butter in a sauce pan on low heat and add flour stir with help of hand whisker, cook for 1 minute. Now add 1 cup milk little by little, stirring continually add the rest of milk. Cook until start boiling and thick, and season with salt pepper and nutmeg. In a big pan boil strips of lasagne pasta with a pinch of salt until they are fully cooked. Use 9x13 inch Pyrex dish. Spread 1 cup of sauce at the bottom of pan to prevent sticking, then arrange 3 strips of pasta on sauce, then 1/3 of prepared meat, then again spread 1 cup of sauce on meat, then 1 of mozzarella and 1/3 of cheddar cheese, repeat layers 2 more time starting from pasta strips. Now arrange last 3 strips of lasagne pasta on the top and pour rest of the sauce. Sprinkle remaining mozzarella and parmesan on the top. (If willing then sprinkle any type of dry herbs for garnishing) optional. Bake for 3o minute or until it has some brown spots on the top.
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6 Servings
Beef Italian
Italian Main Dish beef tenderloin Pasta Dinner party Cheese Beef
0.5 kg beef ced
2 table spoon ve oil
0.5 table spoon lic minced
0.5 table spoon ger minced
1.5 tea spoon t
1 tea spoon ck pepper
1 tea spoon pepper
0.5 table spoon in powder
0.5 table spoon dry iander powder (optional)
1 on sliced
2 atoes chopped
0.5 bunch fresh iander or parsley
8 leaves fresh il
12 strips of lasagne ta
100 gram ddar cheese shredded
200 gram zarella cheese shredded
50 gram of mesan cheese powder
50 gram ter
3 table spoons ur heaped
3 cups of k
1 pinch meg freshly grated
1 tea spoon white or ck pepper
1 tea spoon t
Prepare meat using first 13 ingredients, in a skittle fry minced garlic just for 1 min until it gives smell, add beef and fry until it changes its color. Add ginger, salt, peppers, cumin, and coriander powder. Add 1 glass of water and let it cook on medium heat, until it dries. Now add onion, tomatoes, fresh coriander and basil, let it cook covered on low heat for 15 min. dry all water of it. Prepare (béchamel) white sauce using last 6 ingredients, melt butter in a sauce pan on low heat and add flour stir with help of hand whisker, cook for 1 minute. Now add 1 cup milk little by little, stirring continually add the rest of milk. Cook until start boiling and thick, and season with salt pepper and nutmeg. In a big pan boil strips of lasagne pasta with a pinch of salt until they are fully cooked. Use 9x13 inch Pyrex dish. Spread 1 cup of sauce at the bottom of pan to prevent sticking, then arrange 3 strips of pasta on sauce, then 1/3 of prepared meat, then again spread 1 cup of sauce on meat, then 1 of mozzarella and 1/3 of cheddar cheese, repeat layers 2 more time starting from pasta strips. Now arrange last 3 strips of lasagne pasta on the top and pour rest of the sauce. Sprinkle remaining mozzarella and parmesan on the top. (If willing then sprinkle any type of dry herbs for garnishing) optional. Bake for 3o minute or until it has some brown spots on the top.
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Steve's Tomato-Basil Soup
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8 Servings
Tomatoes Italian
Easy Cleanup Brunch Main Dish Soup Advance Fall Spring Winter Copycat Italian Tomatoes Dinner Lunch Comforting
2 cans Crushed atoes
2 cups cken broth or vegetable broth for vegetarians
1 bunch Fresh il
1 large llot
1/2 whole on diced
3 cloves lic sliced
2 tablespoon etable oil
1 cup am
-- appliance required: blender or d processor
3 tablespoon ar more as desired
und pepper to taste
In a large stockpot, heat vegetable oil over medium-low heat. Add sliced garlic, finely diced shallots and onion. Simmer for 5-10 minutes, or until onion starts to caramelize. Add cans of crushed tomatoes; add sugar. Bring to a boil and then simmer for 5-10 minutes. Stir in chicken broth. Remove from heat and let cool a bit. Working in batches, puree the soup mixture in a blender or liquid-tight food processor. (NOTE: Heated liquid expands tremendously when you try to puree it -- only fill it halfway full at most, each time!) Put pureed mixture in a bowl, then rinse the stockpot out and put pureed soup base back in. OPTIONAL: If you'd like a smooth texture to the soup, you should cool it and strain it at this point, working in batches, with a sieve. (I prefer the more rustic texture of pureed but unstrained soup.) It can remain in this state (refrigerated) for a few days, until ready to serve. To serve, bring tomato soup mixture to medium heat, and then stir in cream. (In this way, you are keeping the cream out of the pureeing step -- which might whip it -- and also the heating-to-boiling step -- which might curdle it.) Top with basil, rolled gently and sliced very thinly (i.e., chiffonade). Serve with crusty bread, salad, or cheese toasts; pair with a crisp Pinot Grigio or Savignon Blanc, or even a deep red like a Cabernet.
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8 Servings
Tomatoes Italian
Easy Cleanup Brunch Main Dish Soup Advance Fall Spring Winter Copycat Italian Tomatoes Dinner Lunch Comforting
2 cans Crushed atoes
2 cups cken broth or vegetable broth for vegetarians
1 bunch Fresh il
1 large llot
1/2 whole on diced
3 cloves lic sliced
2 tablespoon etable oil
1 cup am
-- appliance required: blender or d processor
3 tablespoon ar more as desired
und pepper to taste
In a large stockpot, heat vegetable oil over medium-low heat. Add sliced garlic, finely diced shallots and onion. Simmer for 5-10 minutes, or until onion starts to caramelize. Add cans of crushed tomatoes; add sugar. Bring to a boil and then simmer for 5-10 minutes. Stir in chicken broth. Remove from heat and let cool a bit. Working in batches, puree the soup mixture in a blender or liquid-tight food processor. (NOTE: Heated liquid expands tremendously when you try to puree it -- only fill it halfway full at most, each time!) Put pureed mixture in a bowl, then rinse the stockpot out and put pureed soup base back in. OPTIONAL: If you'd like a smooth texture to the soup, you should cool it and strain it at this point, working in batches, with a sieve. (I prefer the more rustic texture of pureed but unstrained soup.) It can remain in this state (refrigerated) for a few days, until ready to serve. To serve, bring tomato soup mixture to medium heat, and then stir in cream. (In this way, you are keeping the cream out of the pureeing step -- which might whip it -- and also the heating-to-boiling step -- which might curdle it.) Top with basil, rolled gently and sliced very thinly (i.e., chiffonade). Serve with crusty bread, salad, or cheese toasts; pair with a crisp Pinot Grigio or Savignon Blanc, or even a deep red like a Cabernet.
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Carrot-Cucumber Sambal with Chicken
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4 Servings
Chicken Indonesian
Main Dish colorful salad Asian Indonisian Chicken cold
1 For the bal-
3 cups green bage shredded
3 cups rotisserie cken shredded
2 cups umbers seeded and sliced
7 cups rots julienned
1 cup mung n sprouts
0.5 cup onion thinly sliced
0.5 cup dry-roasted peanuts
1 her salt to taste
1 leaves for garnish
1 For the aigrette-
0.25 cup dark wn sugar packed
2 tablespoons fresh e juice
2 tablespoons low sodium sauce
1 serrano le paper seeded and chopped
2 tablespoons fresh antro chopped
1 tablespoon fresh gerroot chopped
1 tablespoon asses
1 teaspoon lic chopped or pressed
0.25 cup peanut oil
For Sambal- Combine cabbage, cucumbers, carrots, sprouts, onions and peanuts in a large bowl. Save the chicken for adding right before serving. For Vinaigrette- Place brown sugar, lime juice, soy sauce, serrano, cilantro, gingerroot, molasses, and garlic in a food processor. With machine running slowly, drizzle in peanut oil until mixture is blended. To Finish- Toss sambal with vinaigrette to coat, remembering to add the shredded chicken. The chicken will break down if left too long in the vinaigrette so add it just before serving. Season with salt if desired. Divide sambal among four plates. Garnish with cilantro leaves. Excellent served with fresh pineapple spears on the side.
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4 Servings
Chicken Indonesian
Main Dish colorful salad Asian Indonisian Chicken cold
1 For the bal-
3 cups green bage shredded
3 cups rotisserie cken shredded
2 cups umbers seeded and sliced
7 cups rots julienned
1 cup mung n sprouts
0.5 cup onion thinly sliced
0.5 cup dry-roasted peanuts
1 her salt to taste
1 leaves for garnish
1 For the aigrette-
0.25 cup dark wn sugar packed
2 tablespoons fresh e juice
2 tablespoons low sodium sauce
1 serrano le paper seeded and chopped
2 tablespoons fresh antro chopped
1 tablespoon fresh gerroot chopped
1 tablespoon asses
1 teaspoon lic chopped or pressed
0.25 cup peanut oil
For Sambal- Combine cabbage, cucumbers, carrots, sprouts, onions and peanuts in a large bowl. Save the chicken for adding right before serving. For Vinaigrette- Place brown sugar, lime juice, soy sauce, serrano, cilantro, gingerroot, molasses, and garlic in a food processor. With machine running slowly, drizzle in peanut oil until mixture is blended. To Finish- Toss sambal with vinaigrette to coat, remembering to add the shredded chicken. The chicken will break down if left too long in the vinaigrette so add it just before serving. Season with salt if desired. Divide sambal among four plates. Garnish with cilantro leaves. Excellent served with fresh pineapple spears on the side.
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Banana Nut Bread
1 Loaf
Banana American
Bake Favorite Family Recipe Bread Banana American
1 cup ar
1/2 cup rtening
2 s
3 anas mashed
1 teaspoon ing soda
1/4 teaspoon t
2 cup ur
1/4 cup English or Black nuts chopped
Put bananas in mixing bowl and beat until mashed. Add rest of ingredients and mix until well blended. Bake 55 minutes at 350 in an 8" greased and floured round cake pan.
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Banana American
Bake Favorite Family Recipe Bread Banana American
1 cup ar
1/2 cup rtening
2 s
3 anas mashed
1 teaspoon ing soda
1/4 teaspoon t
2 cup ur
1/4 cup English or Black nuts chopped
Put bananas in mixing bowl and beat until mashed. Add rest of ingredients and mix until well blended. Bake 55 minutes at 350 in an 8" greased and floured round cake pan.
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Cabbage Soup
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6 Servings
Cabbage Asian
Low Sugar Diabetic Vegetarian Vegan Low Carb Low Fat Kid Friendly Winter Valentines Day Thanksgiving Superbowl Summer Spring New Year Hanukkah Fourth of July Fall Easter Christmas Slow cook Vegetables Soup Cabbage Asian
1 tablespoons ve oil as required
1 medium on as required
2 medium rot as required
1 bunch ery as required
24 pound ato as required
2 teaspoons lic as required
3 teaspoons ato paste as required
2 tablespoons chup as required
1 teaspoon lic as required
Heat oil in a large stock pot over medium-high heat. Saute garlic, onion, carrot, bayland celery, let it cook for 5 to 7 minutes or until onion is translucent and vegetables are tender. Add in tomatoes, tomato paste sauce and ketchup, and stir mixed cook for 2 minutes more, stirring frequently. Dissolve 3 chicken bouillon cubes or knorr in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add cabbage, sprinkle with garlic salt, and cook until tender, 20 minutes more. Adjust seasoning with salt and pepper, and serve.
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6 Servings
Cabbage Asian
Low Sugar Diabetic Vegetarian Vegan Low Carb Low Fat Kid Friendly Winter Valentines Day Thanksgiving Superbowl Summer Spring New Year Hanukkah Fourth of July Fall Easter Christmas Slow cook Vegetables Soup Cabbage Asian
1 tablespoons ve oil as required
1 medium on as required
2 medium rot as required
1 bunch ery as required
24 pound ato as required
2 teaspoons lic as required
3 teaspoons ato paste as required
2 tablespoons chup as required
1 teaspoon lic as required
Heat oil in a large stock pot over medium-high heat. Saute garlic, onion, carrot, bayland celery, let it cook for 5 to 7 minutes or until onion is translucent and vegetables are tender. Add in tomatoes, tomato paste sauce and ketchup, and stir mixed cook for 2 minutes more, stirring frequently. Dissolve 3 chicken bouillon cubes or knorr in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add cabbage, sprinkle with garlic salt, and cook until tender, 20 minutes more. Adjust seasoning with salt and pepper, and serve.
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Chile Colorado Sauce 2
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4 Servings
Chiles Mexican
Chile Garlic Mexican Sauces Cumin Peppers
4 Ancho les wiped clean, Seeded, and stemmed
4 Pasilla les wiped clean, Seeded, and stemmed
2 cups good beef or cken stock
6 cloves lic roasted
1 White on chopped optional grilled or blackend
1 tablespoon gano
1 tablespoon in
On a comal, over a mediumhigh heat, toast the chiles until fragrant, about 30 to 60 seconds dont burn them they will be bitter. Place in a bowl and Cover with the chicken stock and allow to soften, about 20 minutes. In a blender, place the chiles and stock. Blend until chopped. Add the garlic,onions, oregano, cumin, vinegar, and salt and pepper. Blend until very smooth. you may want to run it thru a sieve, to get the seeds out, At this point you may fry the sauce in 2 tablespoons of oil or lard, but this step is opptional if so,cook 10 min in the oil,otherwise just heat in pan for 10min. NOTE;you may want to make a roux with some flour and oil to thicken. Yield: about 3 cups
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4 Servings
Chiles Mexican
Chile Garlic Mexican Sauces Cumin Peppers
4 Ancho les wiped clean, Seeded, and stemmed
4 Pasilla les wiped clean, Seeded, and stemmed
2 cups good beef or cken stock
6 cloves lic roasted
1 White on chopped optional grilled or blackend
1 tablespoon gano
1 tablespoon in
On a comal, over a mediumhigh heat, toast the chiles until fragrant, about 30 to 60 seconds dont burn them they will be bitter. Place in a bowl and Cover with the chicken stock and allow to soften, about 20 minutes. In a blender, place the chiles and stock. Blend until chopped. Add the garlic,onions, oregano, cumin, vinegar, and salt and pepper. Blend until very smooth. you may want to run it thru a sieve, to get the seeds out, At this point you may fry the sauce in 2 tablespoons of oil or lard, but this step is opptional if so,cook 10 min in the oil,otherwise just heat in pan for 10min. NOTE;you may want to make a roux with some flour and oil to thicken. Yield: about 3 cups
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Broccoli Ham Bake
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4 Servings
Broccoli American
Kid Friendly Winter Thanksgiving Fall Christmas Bake Vegetables Side Dish Main Dish American Broccoli Dinner Creamy Snack Fresh Comforting
1 package (10 oz) Frozen chopped ccoli
1/4 cup on chopped
4 tblspoons ter divided
2 tblspoons All purpose ur
2 1/4 cups k
1/2 cup ddar cheese shredded
2 cups -fully cooked cubed
1 1/2 cups Seasoned stuffing utons divided
Cook broccoli according to package directions. Meanwhile, in a large saucepan, saute onion in 3 tablespoons butter until tender. Stir in flour until blended; gradually add milk. Bring to boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Drain broccoli. Add the broccoli, ham and 1 cup stuffing croutons to cheese sauce. Transfer to a greased 2-qt. baking dish. Melt remaining butter; toss with remaining croutons. Sprinkle croutons around edge of casserole. Bake, uncovered, at 350 for 25-30 minutes or until golden brown.
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4 Servings
Broccoli American
Kid Friendly Winter Thanksgiving Fall Christmas Bake Vegetables Side Dish Main Dish American Broccoli Dinner Creamy Snack Fresh Comforting
1 package (10 oz) Frozen chopped ccoli
1/4 cup on chopped
4 tblspoons ter divided
2 tblspoons All purpose ur
2 1/4 cups k
1/2 cup ddar cheese shredded
2 cups -fully cooked cubed
1 1/2 cups Seasoned stuffing utons divided
Cook broccoli according to package directions. Meanwhile, in a large saucepan, saute onion in 3 tablespoons butter until tender. Stir in flour until blended; gradually add milk. Bring to boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Drain broccoli. Add the broccoli, ham and 1 cup stuffing croutons to cheese sauce. Transfer to a greased 2-qt. baking dish. Melt remaining butter; toss with remaining croutons. Sprinkle croutons around edge of casserole. Bake, uncovered, at 350 for 25-30 minutes or until golden brown.
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Lemon Poppy Seed Cookies
24 cookies
Lemon American
Bake easy Cookies Lemon American
1/2 cup butter or garine melted
3/4 cup dered sugar
4 tablespoons ar
2 pk (7.6 oz) Martha White? Lemon py Seed Muffin Mi
3 tablespoons of all purpose ur.
1/8 teaspoon of illa
ze
2 to 3 tablespoons of k
1 to 2 drops of ond extract
1. Heat oven to 350?. Combine butter, sugar and milk in a medium bowl; blend well. Add muffin mix; mix until well blended. Slowly add all purpose flour until blended. Shape dough into 1-1/2 inch balls. Place on lightly greased cookie sheets. 2. Bake at 350? for 12 to fourteen minutes or until lightly brown on top. Cool completely. 3. In a small bowl, combine powdered sugar and enough milk for desired drizzling consistency; blend until smooth. Lightly drizzle over cookies.
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Lemon American
Bake easy Cookies Lemon American
1/2 cup butter or garine melted
3/4 cup dered sugar
4 tablespoons ar
2 pk (7.6 oz) Martha White? Lemon py Seed Muffin Mi
3 tablespoons of all purpose ur.
1/8 teaspoon of illa
ze
2 to 3 tablespoons of k
1 to 2 drops of ond extract
1. Heat oven to 350?. Combine butter, sugar and milk in a medium bowl; blend well. Add muffin mix; mix until well blended. Slowly add all purpose flour until blended. Shape dough into 1-1/2 inch balls. Place on lightly greased cookie sheets. 2. Bake at 350? for 12 to fourteen minutes or until lightly brown on top. Cool completely. 3. In a small bowl, combine powdered sugar and enough milk for desired drizzling consistency; blend until smooth. Lightly drizzle over cookies.
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Banana Nut Bread
6 Servings
Banana English
Summer Slow cook Bread Banana English
1/2 cup nuts chopped
1/3 cup ter
2/3 cup ar
2 s well beaten
2 tablespoon Dark n syrup
3 anas well mashed and ripe
1 3/4 cups All purpose ur
2 teaspoon ing powder
1/2 teaspoon t
1/4 teaspoon ing soda
?Cook Time: 2 to3 hours (High) 1. Grease and flour insdie of 4 1/2 qt Crockpot slow cooker. Cream butter in lg bowl with electric mixer until fluffy. Slowly add sugar, eggs, corn syrup and mashed bananas. Beat until smooth. 2. Sift together flour, baking powder, sald and baking soda in sm bowl. Slowly beat flour mixture into creamed mixture. Add walnuts and mix thoroughly. Pour into slow cooker. Cover, cook on HIGH 2 to 3 hours. 3. Let cool, then turn bread out onto a serving platter.
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Banana English
Summer Slow cook Bread Banana English
1/2 cup nuts chopped
1/3 cup ter
2/3 cup ar
2 s well beaten
2 tablespoon Dark n syrup
3 anas well mashed and ripe
1 3/4 cups All purpose ur
2 teaspoon ing powder
1/2 teaspoon t
1/4 teaspoon ing soda
?Cook Time: 2 to3 hours (High) 1. Grease and flour insdie of 4 1/2 qt Crockpot slow cooker. Cream butter in lg bowl with electric mixer until fluffy. Slowly add sugar, eggs, corn syrup and mashed bananas. Beat until smooth. 2. Sift together flour, baking powder, sald and baking soda in sm bowl. Slowly beat flour mixture into creamed mixture. Add walnuts and mix thoroughly. Pour into slow cooker. Cover, cook on HIGH 2 to 3 hours. 3. Let cool, then turn bread out onto a serving platter.
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Outback Steakhouse Alice Springs Chicken
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4 Servings
Chicken Uncategorized
Copycat Main dishes Poultry Cheese Chicken Mushrooms Mustard Butter Parsley Lemon Dinner
1/2 c on mustard
1/2 c ey
1 1/2 ts etable oil
1/2 ts on juice
4 Skinless; boneless cken
1 tb etable oil
2 c Sliced hrooms
2 tb ter
t
per
rika
8 sl on; cooked
1 c Shredded MontereyJack cheese
1 c Shredded ddar cheese
2 ts Finely chopped fresh sley
Use an electric mixer to combine the mustard, honey, 1 1/2 teaspoons oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade until later. After the chicken has marinated, preheat the oven to 375F and heat an ovenproof frying pan large enough to hold all four breasts and 1 tablespoon oil over medium heat. (If you dont have an ovenproof frying pan, transfer the chicken to a baking dish) Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in) being sure to save a little extra that you can serve on the side later with the dish. Season the chicken with salt, pepper and paprika. Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of Cheddar. Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side. Recipe by: Top Secret Restaurant Recipes Posted to sdm-marked - Prodigys Recipe Exchange Newsletter by Nancy Pallotta and lt;nancee and at;neo.lrun.com and gt; on Aug 12, 1997
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4 Servings
Chicken Uncategorized
Copycat Main dishes Poultry Cheese Chicken Mushrooms Mustard Butter Parsley Lemon Dinner
1/2 c on mustard
1/2 c ey
1 1/2 ts etable oil
1/2 ts on juice
4 Skinless; boneless cken
1 tb etable oil
2 c Sliced hrooms
2 tb ter
t
per
rika
8 sl on; cooked
1 c Shredded MontereyJack cheese
1 c Shredded ddar cheese
2 ts Finely chopped fresh sley
Use an electric mixer to combine the mustard, honey, 1 1/2 teaspoons oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade until later. After the chicken has marinated, preheat the oven to 375F and heat an ovenproof frying pan large enough to hold all four breasts and 1 tablespoon oil over medium heat. (If you dont have an ovenproof frying pan, transfer the chicken to a baking dish) Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in) being sure to save a little extra that you can serve on the side later with the dish. Season the chicken with salt, pepper and paprika. Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of Cheddar. Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side. Recipe by: Top Secret Restaurant Recipes Posted to sdm-marked - Prodigys Recipe Exchange Newsletter by Nancy Pallotta and lt;nancee and at;neo.lrun.com and gt; on Aug 12, 1997
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Best Bread
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6 Servings
flour American
breakfast any time snacks flour American
1 cup warm water
1 cup k 2%
1 1 table spoon active dry st
3 table spoon ar
3 table spoon melted ter
1 tea spoon t
5 cups all purpose ur
In a large bowl, mix water and milk. Add sugar and sprinkle yeast on the top, leave for 5 min. after 5 min, add oil, flour and salt. Stir with a wooden spoon to bring all together. Take the dough out on lightly floured surface and knead for 8 minute minimum, until it become smooth. Let the dough rest for 1 hour in an oiled bowl, cover with kitchen towel to prevent form skin. After 1 hour it will have been double in size. Take out air from the dough by patting with the help of hand. Lay the dough out on the floured area, divide into two potions and spread each portion out in a rectangle shape, with one side being roughly the length of the bread pan and the other side being about a bread pan and a half long. You may need to put a bit more flour on it and on the table to prevent sticking. Roll the rectangle upward like picture. Tuck the ends of the roll underneath, with the “under” side being where the seam is. Then spray two bread pans down with nonstick cooking spray and put the loaves inside of two 8 X 4 inch pans. Leave them to rise for another hour. Bake in a preheated oven at (200 c) for 30 minute. Keep an eye during baking, if top is getting dark, then cover top with a piece of aluminum foil. Take the bread out after 30 minute; brush the top with melted butter
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6 Servings
flour American
breakfast any time snacks flour American
1 cup warm water
1 cup k 2%
1 1 table spoon active dry st
3 table spoon ar
3 table spoon melted ter
1 tea spoon t
5 cups all purpose ur
In a large bowl, mix water and milk. Add sugar and sprinkle yeast on the top, leave for 5 min. after 5 min, add oil, flour and salt. Stir with a wooden spoon to bring all together. Take the dough out on lightly floured surface and knead for 8 minute minimum, until it become smooth. Let the dough rest for 1 hour in an oiled bowl, cover with kitchen towel to prevent form skin. After 1 hour it will have been double in size. Take out air from the dough by patting with the help of hand. Lay the dough out on the floured area, divide into two potions and spread each portion out in a rectangle shape, with one side being roughly the length of the bread pan and the other side being about a bread pan and a half long. You may need to put a bit more flour on it and on the table to prevent sticking. Roll the rectangle upward like picture. Tuck the ends of the roll underneath, with the “under” side being where the seam is. Then spray two bread pans down with nonstick cooking spray and put the loaves inside of two 8 X 4 inch pans. Leave them to rise for another hour. Bake in a preheated oven at (200 c) for 30 minute. Keep an eye during baking, if top is getting dark, then cover top with a piece of aluminum foil. Take the bread out after 30 minute; brush the top with melted butter
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Porridge and Granola topping
4 Servings
oats british
welsh British Breakfast welsh honey Granola berrys oats british
1 the ingredients for the granola
50 gter
100 g mixed nuts
1 Berry Mix
1 Around 100g rolled s
1 the ingredients to make the Porridge
1 cup of rolled s
1 cup of k
1 cup of ling water
1 Pinch of t
1 Pinch of ar
Method of Making in 5 easy steps simple to make 1. Heat oven to 130C. Then put the butter in a large bowl then put the bowl into the microwave until melted. Then add Maple Syrup into the same bowl and the Vanilla Extract mix well. 2. Chop mixed nuts then put mixed nuts and oats in the same large bowl as before the mix well. Then put on foil then onto a baking tray then into the oven for about 10 minutes. 3. While waiting for the granola to bake start making your porridge. First turn on your hob to medium heat. Now combine the oats, milk, boiling water, salt and sugar into one sauce pan place over heat. 4. Cook stirring with a wooden spoon for about 5 minutes until thickens. Now take the granola put a bit of the berry mix out of the packet and mix it in then put back in the oven for about 5 minutes. Remove the porridge from heat to let cool down. 5. Take granola out of oven to let cool. Get cereal bowl and small plate but just bigger than the bowl put the bowl on the plate. Now gently put the porridge into the cereal bowl with spoon. Then add the granola on top of the porridge then put some of the mixed berry you have left on one side of the plate for presentation. My own (Jack. Ellis) Tip: Eat straight away before gets cold.
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oats british
welsh British Breakfast welsh honey Granola berrys oats british
1 the ingredients for the granola
50 gter
100 g mixed nuts
1 Berry Mix
1 Around 100g rolled s
1 the ingredients to make the Porridge
1 cup of rolled s
1 cup of k
1 cup of ling water
1 Pinch of t
1 Pinch of ar
Method of Making in 5 easy steps simple to make 1. Heat oven to 130C. Then put the butter in a large bowl then put the bowl into the microwave until melted. Then add Maple Syrup into the same bowl and the Vanilla Extract mix well. 2. Chop mixed nuts then put mixed nuts and oats in the same large bowl as before the mix well. Then put on foil then onto a baking tray then into the oven for about 10 minutes. 3. While waiting for the granola to bake start making your porridge. First turn on your hob to medium heat. Now combine the oats, milk, boiling water, salt and sugar into one sauce pan place over heat. 4. Cook stirring with a wooden spoon for about 5 minutes until thickens. Now take the granola put a bit of the berry mix out of the packet and mix it in then put back in the oven for about 5 minutes. Remove the porridge from heat to let cool down. 5. Take granola out of oven to let cool. Get cereal bowl and small plate but just bigger than the bowl put the bowl on the plate. Now gently put the porridge into the cereal bowl with spoon. Then add the granola on top of the porridge then put some of the mixed berry you have left on one side of the plate for presentation. My own (Jack. Ellis) Tip: Eat straight away before gets cold.
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Savory Sausage Bread Pudding
4 Servings
Bread English
Bread Breakfast Slow cook Summer English
4 s
2 cups k
1/4 teaspoon t
1/4 teaspoon ck pepper
1/4 teaspoon Dried me
1/4 pepper crushed
1 package Smoked sages links (10 oz)
3/4 cup ddar cheese shredded
2 cups Day old bread cut into 1/2 in es
Cook Time: 4-5 hrs 1. Beat eggs in lg bowl. Add milk, salt, pepper, thyme and pepper flakes; stir in well. Cut sausage into half inch pieces. Stir in sausage, cheese and bread. Press bread into egg mixture. Set aside 10 minutes or untili bread has absorbed liquid. 2. Generously butter 2 qt baking dish that fits inside 5- or 6- qt Crock pot slow cooker. Pour sausage mixture into dish. Cover dish with buttered foil, butter side down. 3. Pour 1 in hot water into slow cooker. Add baking dish. Cover; cook on LOW 4-5 hours or until tester inserted into center comes out clean.
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Bread English
Bread Breakfast Slow cook Summer English
4 s
2 cups k
1/4 teaspoon t
1/4 teaspoon ck pepper
1/4 teaspoon Dried me
1/4 pepper crushed
1 package Smoked sages links (10 oz)
3/4 cup ddar cheese shredded
2 cups Day old bread cut into 1/2 in es
Cook Time: 4-5 hrs 1. Beat eggs in lg bowl. Add milk, salt, pepper, thyme and pepper flakes; stir in well. Cut sausage into half inch pieces. Stir in sausage, cheese and bread. Press bread into egg mixture. Set aside 10 minutes or untili bread has absorbed liquid. 2. Generously butter 2 qt baking dish that fits inside 5- or 6- qt Crock pot slow cooker. Pour sausage mixture into dish. Cover dish with buttered foil, butter side down. 3. Pour 1 in hot water into slow cooker. Add baking dish. Cover; cook on LOW 4-5 hours or until tester inserted into center comes out clean.
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Fajita Seasoning
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4 Servings
Herbs Mexican
Superbowl Summer Spring Picnics Fourth of July Quick Condiments Mexican Herbs Dinner Bold
1 1/2 teaspoon in ground
1/2 teaspoon gano dried, crushed
1/4 teaspoon t
1/4 teaspoon pepper ground
1/4 teaspoon Black per ground
1/8 teaspoon lic powder
1/8 teaspoon on powder
1) Combine all ingredients in a small bowl.
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4 Servings
Herbs Mexican
Superbowl Summer Spring Picnics Fourth of July Quick Condiments Mexican Herbs Dinner Bold
1 1/2 teaspoon in ground
1/2 teaspoon gano dried, crushed
1/4 teaspoon t
1/4 teaspoon pepper ground
1/4 teaspoon Black per ground
1/8 teaspoon lic powder
1/8 teaspoon on powder
1) Combine all ingredients in a small bowl.
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Caramelized French Onion Dip
Onions Uncategorized
Appetizers Snacks Advance Quick Onions Uncategorized
* 1 tablespoon ve oil
* 1 cup finely chopped on
* 1 clove lic
* 1/2 cup onnaise
* 1/2 cup r cream
* 1/2 teaspoon cestershire sauce
* 1/4 teaspoon her salt
* 1/4 teaspoon te pepper
1. Heat olive oil in a small pan over medium-low heat. Add onion and garlic and cook until they turn brown in color, stirring occasionally, about 20 minutes. Take care not to burn the onions. Remove from heat and allow to cool. 2. In a bowl combine cooled onion, mayonnaise, sour cream, Worcestershire sauce, salt and pepper. Chill 30 minutes.
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Crispy Baked Chicken Fingers
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6 Servings
Chicken American
Kid Friendly Superbowl Picnics Bake Side Dish Sandwiches Main Dish Hors dOeuvres Appetizers Chicken American
4 cup ad crumbs Japanese Panko
1 tablespoon t
1 tablespoon per
3 tablespoons ve oil
4 each cken breast halves 7 to 8 ounces each
1 cup ur all-purpose
3 large s beaten
1 teaspoon on mustard
1.Preheat oven to 300 degrees. Add 1/8 teaspoon salt and 1/8 teaspoon pepper to bread crumbs. Add oil and toss until crumbs are evenly coated. Spread crumbs on rimmed baking sheet and bake until golden brown and dry, about 25 minutes, stirring twice during baking time. Let cool to room temperature. 2. Cut Chicken into Finger sized strips. 3. Preheat oven to 350 degrees. Place flour, eggs, and bread crumbs in separate pie plates or shallow dishes. Season flour with 1/4 teaspoon salt and 1/8 teaspoon pepper; season bread crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add mustard to eggs and whisk to combine. Dredge 1 chicken strip in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off. Coat all sides of chicken breast with bread crumbs, pressing gently so that crumbs adhere. Place on wire rack set over rimmed baking sheet. Repeat flouring and breading of remaining chicken breasts. 4. Bake until instant-read thermometer inserted into center of chicken (from top) registers 160 degrees, 10 to 15 minutes. Let rest 1 minutes on wire rack before serving.
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6 Servings
Chicken American
Kid Friendly Superbowl Picnics Bake Side Dish Sandwiches Main Dish Hors dOeuvres Appetizers Chicken American
4 cup ad crumbs Japanese Panko
1 tablespoon t
1 tablespoon per
3 tablespoons ve oil
4 each cken breast halves 7 to 8 ounces each
1 cup ur all-purpose
3 large s beaten
1 teaspoon on mustard
1.Preheat oven to 300 degrees. Add 1/8 teaspoon salt and 1/8 teaspoon pepper to bread crumbs. Add oil and toss until crumbs are evenly coated. Spread crumbs on rimmed baking sheet and bake until golden brown and dry, about 25 minutes, stirring twice during baking time. Let cool to room temperature. 2. Cut Chicken into Finger sized strips. 3. Preheat oven to 350 degrees. Place flour, eggs, and bread crumbs in separate pie plates or shallow dishes. Season flour with 1/4 teaspoon salt and 1/8 teaspoon pepper; season bread crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add mustard to eggs and whisk to combine. Dredge 1 chicken strip in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off. Coat all sides of chicken breast with bread crumbs, pressing gently so that crumbs adhere. Place on wire rack set over rimmed baking sheet. Repeat flouring and breading of remaining chicken breasts. 4. Bake until instant-read thermometer inserted into center of chicken (from top) registers 160 degrees, 10 to 15 minutes. Let rest 1 minutes on wire rack before serving.
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Creamy Pork Saute
4 Servings
Pork American
Fry Meat Pork Soup American
2 tbsp. ve oil
1 lb. pork n boneless
2 stalks ery sliced
1 medium on chopped
1/4 cup water
1/2 tsp. dried me leaves crushed
1 can (10 3/4 oz) Cream of ery Soup
1 Hot cooked regular long-grain white e
PREP/COOK TIME: 25 min Slice the pork into thin strips. Heat a medium skillet with 1 tbsp of olive oil. Add the pork and cook until browned, stirring often. Remove pork from pan and set aside. In the same skillet heat the remaining oil. Add celery, thyme and onion and cook until tender, stirring often. Add soup and water and heat to a boil. Return the pork to the skillet and heat through. Serve over hot cooked rice. NUTRITION FACTS: Calories 267 Total Fat 15g, Saturated Fat 2g Cholesterol 67mg Sodium 593mg Carbs 9g Fiber 3g Protein 25g
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Pork American
Fry Meat Pork Soup American
2 tbsp. ve oil
1 lb. pork n boneless
2 stalks ery sliced
1 medium on chopped
1/4 cup water
1/2 tsp. dried me leaves crushed
1 can (10 3/4 oz) Cream of ery Soup
1 Hot cooked regular long-grain white e
PREP/COOK TIME: 25 min Slice the pork into thin strips. Heat a medium skillet with 1 tbsp of olive oil. Add the pork and cook until browned, stirring often. Remove pork from pan and set aside. In the same skillet heat the remaining oil. Add celery, thyme and onion and cook until tender, stirring often. Add soup and water and heat to a boil. Return the pork to the skillet and heat through. Serve over hot cooked rice. NUTRITION FACTS: Calories 267 Total Fat 15g, Saturated Fat 2g Cholesterol 67mg Sodium 593mg Carbs 9g Fiber 3g Protein 25g
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Broccoli Ham Bake
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4 Servings
Broccoli American
Kid Friendly Winter Thanksgiving Fall Christmas Bake Vegetables Side Dish Main Dish American Broccoli Dinner Creamy Snack Fresh Comforting
1 package (10 oz) Frozen chopped ccoli
1/4 cup on chopped
4 tblspoons ter divided
2 tblspoons All purpose ur
2 1/4 cups k
1/2 cup ddar cheese shredded
2 cups -fully cooked cubed
1 1/2 cups Seasoned stuffing utons divided
Cook broccoli according to package directions. Meanwhile, in a large saucepan, saute onion in 3 tablespoons butter until tender. Stir in flour until blended; gradually add milk. Bring to boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Drain broccoli. Add the broccoli, ham and 1 cup stuffing croutons to cheese sauce. Transfer to a greased 2-qt. baking dish. Melt remaining butter; toss with remaining croutons. Sprinkle croutons around edge of casserole. Bake, uncovered, at 350 for 25-30 minutes or until golden brown.
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4 Servings
Broccoli American
Kid Friendly Winter Thanksgiving Fall Christmas Bake Vegetables Side Dish Main Dish American Broccoli Dinner Creamy Snack Fresh Comforting
1 package (10 oz) Frozen chopped ccoli
1/4 cup on chopped
4 tblspoons ter divided
2 tblspoons All purpose ur
2 1/4 cups k
1/2 cup ddar cheese shredded
2 cups -fully cooked cubed
1 1/2 cups Seasoned stuffing utons divided
Cook broccoli according to package directions. Meanwhile, in a large saucepan, saute onion in 3 tablespoons butter until tender. Stir in flour until blended; gradually add milk. Bring to boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Drain broccoli. Add the broccoli, ham and 1 cup stuffing croutons to cheese sauce. Transfer to a greased 2-qt. baking dish. Melt remaining butter; toss with remaining croutons. Sprinkle croutons around edge of casserole. Bake, uncovered, at 350 for 25-30 minutes or until golden brown.
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Beef Barbeque Sandwiches
8 Servings
Beef American
Picnics Advance Sandwiches Beef American Hors d'Oeuvre Summer Savory
-- Meat --
2 lbs Chuck or round ak
1 on
2 Whole ves
2 leaves, whole
Water
-- Sauce --
2 tablespoon ter
1/2 cup on finely chopped
2 tablespoon wn sugar
1/2 teaspoon t
1/2 teaspoon Dry tard
1 cup chup
2 tablespoon egar, white or cider
2 tablespoon cestershire sauce
1 cup Beef th reserved from cooked meat
-- Other --
1 package burger or other buns chopped
To prepare the meat: Insert the cloves into the whole onion. In a pressure cooker, cook beef, whole onion with cloves, bay leaves and water until the meat is done. (Follow the guidelines for your pressure cooker. I put my meat on the rack of the pressure cooker and add enough water to at least go half-way up the rack.) Remove meat and shred, discarding bones, gristle and fat. Reserve one cup of the broth for the sauce. To prepare the sauce: In a large saucepan, cook chopped onion in butter until tender. Add remaining sauce ingredients and stir. Add beef last. Cover and simmer on low at least 30 minutes or more. Serve on hamburger or other buns of your choice.
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Beef American
Picnics Advance Sandwiches Beef American Hors d'Oeuvre Summer Savory
-- Meat --
2 lbs Chuck or round ak
1 on
2 Whole ves
2 leaves, whole
Water
-- Sauce --
2 tablespoon ter
1/2 cup on finely chopped
2 tablespoon wn sugar
1/2 teaspoon t
1/2 teaspoon Dry tard
1 cup chup
2 tablespoon egar, white or cider
2 tablespoon cestershire sauce
1 cup Beef th reserved from cooked meat
-- Other --
1 package burger or other buns chopped
To prepare the meat: Insert the cloves into the whole onion. In a pressure cooker, cook beef, whole onion with cloves, bay leaves and water until the meat is done. (Follow the guidelines for your pressure cooker. I put my meat on the rack of the pressure cooker and add enough water to at least go half-way up the rack.) Remove meat and shred, discarding bones, gristle and fat. Reserve one cup of the broth for the sauce. To prepare the sauce: In a large saucepan, cook chopped onion in butter until tender. Add remaining sauce ingredients and stir. Add beef last. Cover and simmer on low at least 30 minutes or more. Serve on hamburger or other buns of your choice.
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Pork Tenderloin with White Beans And Spinach
1 servings
Pork Uncategorized
FOR K
1 k tenderloin; (1 1/4 to 1
1 ts Extra-virgin ve oil
1 ts t
1 ts emary
1/2 ts me
1/2 ts nel seeds
1/2 ts Freshly ground black per
FOR THE NS
1 ts Extra-virgin ve oil
1 tb Chopped lic
1 cn (28 oz.) plum atoes in
1/2 ts emary
2 cn (15 or 19 oz) cannellini
1/2 ts t
3 bn Or 3 bags; (10 oz. each)
2 tb Water
1/4 ts t
Fresh emary sprigs for
This came from LHJ RecipE-Mail. I get some good recipes from them. And Im not a big fan of beans. There are 4 of us and this is supposed to serve 6. Rather than tenderloin, I used half of a pork loin roast. Make pork: Heat oven to 450F. Brush all sides of pork with oil. Place in center of a jelly-roll pan. Combine salt, rosemary, thyme, fennel seeds and pepper in a cup. Rub mixture all over pork. Roast pork 10 minutes; turn and roast 10-15 minutes more until meat themometer registers 155F when inserted in center. Transfer to cutting board, cover loosely with foil. Make beans: Meanwhile, heat oil in medium saucepan over medium heat. Add garlic and cook 1 minute. Add tomatoes and rosemary; bring to a boil. Reduce heat to medium-low; stir in beans, salt and pepper and simmer 15-20 minutes, until mixture thickens slightly. Heat water and salt in a 12" skillet over high heat. Add spinach; cook, stirring until spinach wilts, 3-5 minutes. Drain. Slice pork and divide among serving plates. Divide spinach and spoon beans over spinach on each plate. Garnish with fresh rosemary, if desired. Makes 6 servings (not!) 315 cal.; 7g fat per serving Posted to EAT-LF Digest by "Williams, Pie" and lt;PIE and at;goodwill.org and gt; on Apr 9, 1999, converted by MM_Buster v2.0l.
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Pork Uncategorized
FOR K
1 k tenderloin; (1 1/4 to 1
1 ts Extra-virgin ve oil
1 ts t
1 ts emary
1/2 ts me
1/2 ts nel seeds
1/2 ts Freshly ground black per
FOR THE NS
1 ts Extra-virgin ve oil
1 tb Chopped lic
1 cn (28 oz.) plum atoes in
1/2 ts emary
2 cn (15 or 19 oz) cannellini
1/2 ts t
3 bn Or 3 bags; (10 oz. each)
2 tb Water
1/4 ts t
Fresh emary sprigs for
This came from LHJ RecipE-Mail. I get some good recipes from them. And Im not a big fan of beans. There are 4 of us and this is supposed to serve 6. Rather than tenderloin, I used half of a pork loin roast. Make pork: Heat oven to 450F. Brush all sides of pork with oil. Place in center of a jelly-roll pan. Combine salt, rosemary, thyme, fennel seeds and pepper in a cup. Rub mixture all over pork. Roast pork 10 minutes; turn and roast 10-15 minutes more until meat themometer registers 155F when inserted in center. Transfer to cutting board, cover loosely with foil. Make beans: Meanwhile, heat oil in medium saucepan over medium heat. Add garlic and cook 1 minute. Add tomatoes and rosemary; bring to a boil. Reduce heat to medium-low; stir in beans, salt and pepper and simmer 15-20 minutes, until mixture thickens slightly. Heat water and salt in a 12" skillet over high heat. Add spinach; cook, stirring until spinach wilts, 3-5 minutes. Drain. Slice pork and divide among serving plates. Divide spinach and spoon beans over spinach on each plate. Garnish with fresh rosemary, if desired. Makes 6 servings (not!) 315 cal.; 7g fat per serving Posted to EAT-LF Digest by "Williams, Pie" and lt;PIE and at;goodwill.org and gt; on Apr 9, 1999, converted by MM_Buster v2.0l.
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My BLT and E
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4 Servings
Turkey Bacon American
Turkey Bacon Egg Tomato French toast Leftovers Sandwiches American
8 pieces of French st
6 s Hard Boiled
1 cup onnaise
1 tablespoon tard
1 t
1 per
1 rika
1 pound key Bacon Cooked
2 atoes Sliced
1 tuce for Sandwiches
For the Egg Cream, mix together in a food processor or Magic Bullet, thats what i use, 6 hard cooked eggs,mayo,mustard, salt and pepper to taste, paprika to taste, blend till creamy. Toast your Left over french toast in the toaster oven, when crisp, spread your bread with egg cream, then continue to make you blts, place your bacon,lettuce and tomato and place another peice of bread on top cut in half diagonally, and there ya have it.
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4 Servings
Turkey Bacon American
Turkey Bacon Egg Tomato French toast Leftovers Sandwiches American
8 pieces of French st
6 s Hard Boiled
1 cup onnaise
1 tablespoon tard
1 t
1 per
1 rika
1 pound key Bacon Cooked
2 atoes Sliced
1 tuce for Sandwiches
For the Egg Cream, mix together in a food processor or Magic Bullet, thats what i use, 6 hard cooked eggs,mayo,mustard, salt and pepper to taste, paprika to taste, blend till creamy. Toast your Left over french toast in the toaster oven, when crisp, spread your bread with egg cream, then continue to make you blts, place your bacon,lettuce and tomato and place another peice of bread on top cut in half diagonally, and there ya have it.
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Layered Pasta Salad
12 Servings
Pasta Uncategorized
Salads Side Dish Vegetables Advance Picnics Summer Pasta Uncategorized
3 cups medium shell ta cooked, drained
1 large onion sliced
1 pkg. (10 oz.) frozen peas, thawed, ined
1 pkg. (6 oz.) OSCAR MAYER Smoked , chopped
1/2 cup KRAFT Real Mayo onnaise
1/2 cup KRAFT Ranch Dressing
1 cup KRAFT Three Cheese Crumbles
1 cup halved grape atoes
LAYER first 4 ingredients in 3-qt. clear serving bowl. MIX mayo and dressing; spread over salad to seal. Top with cheese and tomatoes; cover. REFRIGERATE several hours or until chilled. Toss gently before serving.
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Pasta Uncategorized
Salads Side Dish Vegetables Advance Picnics Summer Pasta Uncategorized
3 cups medium shell ta cooked, drained
1 large onion sliced
1 pkg. (10 oz.) frozen peas, thawed, ined
1 pkg. (6 oz.) OSCAR MAYER Smoked , chopped
1/2 cup KRAFT Real Mayo onnaise
1/2 cup KRAFT Ranch Dressing
1 cup KRAFT Three Cheese Crumbles
1 cup halved grape atoes
LAYER first 4 ingredients in 3-qt. clear serving bowl. MIX mayo and dressing; spread over salad to seal. Top with cheese and tomatoes; cover. REFRIGERATE several hours or until chilled. Toss gently before serving.
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Sindhi Chicken Curry
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8 Servings
Chicken Indian
Diabetic Low Carb Low Fat Slow cook Simple - Easy Main Dish Indian Chicken Dinner Lunch Summer Sour
1 cup plain urt - room temp, stirred to a creamy consistency
1 teaspoon nstarch
2 tablespoons oil
2 cups finely chopped ons
1 tablespoon ger root peeled and minced
1 tablespoon lic - minced
4 teaspoons green chilies preferably serranos
12 large cken thighs skinned, rinsed and wiped dry
1 tablespoon iander powder
1 1/2 teaspoons in powder
3/4 teaspoon meric
3/4 teaspoon enne
28 ounces atoes chopped liquid (1 can/box)
1/2 cup antro chopped
2 teaspoons t or to taste
1 1/2 teaspoons garam ala
1/4 cup antro chopped
1. Stir yogurt and cornstarch together until smooth. Set aside. 2. In a large saucepan with a tight-fitting lid, heat oil over medium-high heat. Add onions and saut until beginning to color, 6 to 8 minutes. Reduce heat to medium and saut onions until dark golden brown, 10 to 12 minutes longer. 3. Stir in ginger, garlic and chilies. saut for 2 minutes. Increase heat to medium-high. Add chicken and brown well, 6 to 8 minutes. 4. Reduce heat to medium. Sprinkle coriander, cumin, turmeric and cayenne pepper over top of chicken. Mix well and cook for 2 to 3 minutes. 5. Add tomatoes, yogurt mixture, 1/2 cup cilantro and salt. Mix well. Cover and bring to a boil. 6. Reduce heat to low and simmer until chicken is no longer pink inside, about 25 minutes. 7. Turn off heat. Stir in garam masala and 3 tbs. cilantro (or more cilantro to taste). 8. Garnish with remaining cilantro before serving. Serve with rice or any Indian bread. Recipe by: Suneeta Vaswani, Fiesta Culinary School, Jan. 2005 www.suneetavaswani.com Note - she uses a small amount of cooking oil and sometimes adds a tbs. of water instead of additional oil. Unlike original Indian cooking in which a lot of oil is used, she keeps it to a minimum. Suneeta's Quotes and Notes: "You can't make Curry in a Hurry". Indians are part of the "Slow Foods Movement". http://www.slowfood.com/ Add cornstarch to yogurt and bring it to room temperature before adding to any dish. This prevents curdling. Powdered spices are very fragile. Use them right away and keep the heat down or you'll lose the flavor. "Never double the tumeric" when doubling a recipe. It will be too bitter. Nutrition: per serving (1 thigh and sauce) Rice not included Cal: 205 Cal from fat: 83 Total Fat 9g, Saturated fat: 2g, Chol: 64mg Sodium: 630mg, Potassium: 498mg Total Carbs: 11g, Fiber 1g Protein: 20g
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8 Servings
Chicken Indian
Diabetic Low Carb Low Fat Slow cook Simple - Easy Main Dish Indian Chicken Dinner Lunch Summer Sour
1 cup plain urt - room temp, stirred to a creamy consistency
1 teaspoon nstarch
2 tablespoons oil
2 cups finely chopped ons
1 tablespoon ger root peeled and minced
1 tablespoon lic - minced
4 teaspoons green chilies preferably serranos
12 large cken thighs skinned, rinsed and wiped dry
1 tablespoon iander powder
1 1/2 teaspoons in powder
3/4 teaspoon meric
3/4 teaspoon enne
28 ounces atoes chopped liquid (1 can/box)
1/2 cup antro chopped
2 teaspoons t or to taste
1 1/2 teaspoons garam ala
1/4 cup antro chopped
1. Stir yogurt and cornstarch together until smooth. Set aside. 2. In a large saucepan with a tight-fitting lid, heat oil over medium-high heat. Add onions and saut until beginning to color, 6 to 8 minutes. Reduce heat to medium and saut onions until dark golden brown, 10 to 12 minutes longer. 3. Stir in ginger, garlic and chilies. saut for 2 minutes. Increase heat to medium-high. Add chicken and brown well, 6 to 8 minutes. 4. Reduce heat to medium. Sprinkle coriander, cumin, turmeric and cayenne pepper over top of chicken. Mix well and cook for 2 to 3 minutes. 5. Add tomatoes, yogurt mixture, 1/2 cup cilantro and salt. Mix well. Cover and bring to a boil. 6. Reduce heat to low and simmer until chicken is no longer pink inside, about 25 minutes. 7. Turn off heat. Stir in garam masala and 3 tbs. cilantro (or more cilantro to taste). 8. Garnish with remaining cilantro before serving. Serve with rice or any Indian bread. Recipe by: Suneeta Vaswani, Fiesta Culinary School, Jan. 2005 www.suneetavaswani.com Note - she uses a small amount of cooking oil and sometimes adds a tbs. of water instead of additional oil. Unlike original Indian cooking in which a lot of oil is used, she keeps it to a minimum. Suneeta's Quotes and Notes: "You can't make Curry in a Hurry". Indians are part of the "Slow Foods Movement". http://www.slowfood.com/ Add cornstarch to yogurt and bring it to room temperature before adding to any dish. This prevents curdling. Powdered spices are very fragile. Use them right away and keep the heat down or you'll lose the flavor. "Never double the tumeric" when doubling a recipe. It will be too bitter. Nutrition: per serving (1 thigh and sauce) Rice not included Cal: 205 Cal from fat: 83 Total Fat 9g, Saturated fat: 2g, Chol: 64mg Sodium: 630mg, Potassium: 498mg Total Carbs: 11g, Fiber 1g Protein: 20g
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