Spiced Applesauce Blondies
3/4 cup unsifted all-purpose flour
1/2 cup unsifted cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
8 tablespoons unsalted butter, melted and cooled
1/2 cup light brown sugar
1/3 cup granulated sugar
2 extra-large eggs
3/4 teaspoon vanilla extract
1/4 cup unsweetened applesauce
1 tart cooking apple, peel and core the apple then shred it using the large holes of a hand grater
2/3 cup chopped walnuts
Preheat the oven to 350 degrees. Butter and flour a 9- by 9-inch baking pan.
Thoroughly mix the all-purpose flour, cake flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a bowl.
Whisk the butter, brown sugar, granulated sugar, eggs, and vanilla extract in a bowl; blend in the applesauce and shredded apple. Pour the butter-sugar- apple mixture over the dry ingredients, and stir to form a batter. Stir in the walnuts.
Pour and scrape the batter into the prepared pan; spread the batter evenly. Bake the blondies for 30 minutes, or until just set.
Cool the blondies completely in the pan on a rack. Cut into 2 1/4- by 2 1/4-inch squares. Remove the blondies from the pan using a metal spatula. Store in an airtight tin. yields sixteen 2 1/4- by 2 1/4-inch blondies.
Saturday, June 11, 2011
Friday, June 10, 2011
Summer Fruit Fudge
Summer Fruit Fudge
8 ounces cream cheese
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
12 ounces white chocolate, melted, cooled
3 cups sifted confectioners' sugar
1 1/4 cups toasted, finely chopped blanched almonds
1 cup fresh blueberries
Line an 8-inch-square pan with a 15-inch length of foil, pressing it into corners and against sides to make a smooth lining.
In a large bowl, beat cream cheese, cinnamon, nutmeg and salt until perfectly smooth. Beat in white chocolate.
At medium-low speed, add confectioners' sugar, 1 cup at a time. Increase speed to high; beat 2 minutes. Fold in 1 cup nuts, then berries.
Add to prepared pan; smooth top. Sprinkle with remaining nuts. Lightly press into surface. Cover and refrigerate 8 hours or overnight.
Turn fudge out onto work surface; carefully peel off foil. Turn fudge right side up. Store in refrigerator. Serve cold.
Makes 2 1/2 pounds.
8 ounces cream cheese
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
12 ounces white chocolate, melted, cooled
3 cups sifted confectioners' sugar
1 1/4 cups toasted, finely chopped blanched almonds
1 cup fresh blueberries
Line an 8-inch-square pan with a 15-inch length of foil, pressing it into corners and against sides to make a smooth lining.
In a large bowl, beat cream cheese, cinnamon, nutmeg and salt until perfectly smooth. Beat in white chocolate.
At medium-low speed, add confectioners' sugar, 1 cup at a time. Increase speed to high; beat 2 minutes. Fold in 1 cup nuts, then berries.
Add to prepared pan; smooth top. Sprinkle with remaining nuts. Lightly press into surface. Cover and refrigerate 8 hours or overnight.
Turn fudge out onto work surface; carefully peel off foil. Turn fudge right side up. Store in refrigerator. Serve cold.
Makes 2 1/2 pounds.
Peabody Hotel Vanilla Muffins
Peabody Hotel Vanilla Muffins
2 cups granulated sugar
4 eggs
4 cups all-purpose flour
2 cups milk
1 tablespoon baking powder
1/2 cup butter
1 tablespoon vanilla extract
Beat sugar and eggs together. Add remaining ingredients. Mix well. Bake at 350 degrees F for 20 minutes.
2 cups granulated sugar
4 eggs
4 cups all-purpose flour
2 cups milk
1 tablespoon baking powder
1/2 cup butter
1 tablespoon vanilla extract
Beat sugar and eggs together. Add remaining ingredients. Mix well. Bake at 350 degrees F for 20 minutes.
ORANGE BUBBLE BREAD
ORANGE BUBBLE BREAD
Reminiscent of sweet orange rolls, this easy pull-apart bread won raves in our Test Kitchens.
1 cup 2% reduced-fat milk
1/4 cup butter
1/4 cup granulated sugar
1/4 cup water
1 teaspoon salt
4 cups bread flour
2 1/2 teaspoons bread-machine yeast
1 large egg, lightly beaten
1/2 cup granulated sugar
2 tablespoons grated orange rind
1/4 cup butter, melted Cooking spray
1/2 cup powdered sugar
1 tablespoon orange juice
Combine first 5 ingredients in a 2-cup glass measure.
Microwave at HIGH for 3 minutes. Cool 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.
Follow manufacturer's instructions for placing milk mixture, flour, yeast, and egg into bread pan, and select the dough cycle; start bread machine.
Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead 30 seconds. Cover dough; let rest 10 minutes. Divide the dough into 24 equal portions, shaping each into a ball (cover remaining dough to keep from drying). Combine 1/2 cup granulated sugar and rind. Dip each ball into 1/4 cup melted butter, and roll in sugar mixture. Place balls in bottom of a 10-inch tube pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
Preheat oven to 350°.
Bake at 350° for 35 minutes. Cool in pan 5 minutes on a wire rack; remove bread from pan. Cool bread 15 minutes on wire rack.
Combine 1/2 cup powdered sugar and orange juice. Drizzle mixture over loaf, and serve warm. Enjoy.
Reminiscent of sweet orange rolls, this easy pull-apart bread won raves in our Test Kitchens.
1 cup 2% reduced-fat milk
1/4 cup butter
1/4 cup granulated sugar
1/4 cup water
1 teaspoon salt
4 cups bread flour
2 1/2 teaspoons bread-machine yeast
1 large egg, lightly beaten
1/2 cup granulated sugar
2 tablespoons grated orange rind
1/4 cup butter, melted Cooking spray
1/2 cup powdered sugar
1 tablespoon orange juice
Combine first 5 ingredients in a 2-cup glass measure.
Microwave at HIGH for 3 minutes. Cool 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.
Follow manufacturer's instructions for placing milk mixture, flour, yeast, and egg into bread pan, and select the dough cycle; start bread machine.
Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead 30 seconds. Cover dough; let rest 10 minutes. Divide the dough into 24 equal portions, shaping each into a ball (cover remaining dough to keep from drying). Combine 1/2 cup granulated sugar and rind. Dip each ball into 1/4 cup melted butter, and roll in sugar mixture. Place balls in bottom of a 10-inch tube pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
Preheat oven to 350°.
Bake at 350° for 35 minutes. Cool in pan 5 minutes on a wire rack; remove bread from pan. Cool bread 15 minutes on wire rack.
Combine 1/2 cup powdered sugar and orange juice. Drizzle mixture over loaf, and serve warm. Enjoy.
Dinner Delight
Dinner Delight
1 pound hamburger
1 medium onion chopped
1 green pepper chopped
1 10 3/4 ounce can condensed cream of mushroom soup
1/2 soup can water
1/4 cup chopped canned green chili peppers
1 3 ounce package cream cheese
hot cooked rice
Brown hamburger and onion. Drain off fat. Add remaining ingredients, except cream cheese. Simmer, uncovered for 20 minutes, stirring frequently.
Break the cream cheese. Simmer, uncovered for 20 minutes, stirring frequently. Break the cream cheese into small pieces and stir into mixture until melted. Serve over rice.
Serves 6
1 pound hamburger
1 medium onion chopped
1 green pepper chopped
1 10 3/4 ounce can condensed cream of mushroom soup
1/2 soup can water
1/4 cup chopped canned green chili peppers
1 3 ounce package cream cheese
hot cooked rice
Brown hamburger and onion. Drain off fat. Add remaining ingredients, except cream cheese. Simmer, uncovered for 20 minutes, stirring frequently.
Break the cream cheese. Simmer, uncovered for 20 minutes, stirring frequently. Break the cream cheese into small pieces and stir into mixture until melted. Serve over rice.
Serves 6
Hamburger Stroganoff
Hamburger Stroganoff
1 lb. lean ground beef
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
3 Tbs. flour
1 tsp. instant beef bouillon
3/4 tsp. salt
1/4 tsp. pepper
4 oz. can mushrooms, drained
1 cup water
1 cup sour cream
2 cups noodles or rice, cooked
Cook and stir the meat, onion, and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix in the flour, bouillon, salt, pepper and the can of mushrooms. Stir in the water and heat to boiling, reduce the heat and simmer, covered, for 10 minutes. Stir in the sour cream and heat just until hot. Serve over the noodles or rice.
1 lb. lean ground beef
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
3 Tbs. flour
1 tsp. instant beef bouillon
3/4 tsp. salt
1/4 tsp. pepper
4 oz. can mushrooms, drained
1 cup water
1 cup sour cream
2 cups noodles or rice, cooked
Cook and stir the meat, onion, and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix in the flour, bouillon, salt, pepper and the can of mushrooms. Stir in the water and heat to boiling, reduce the heat and simmer, covered, for 10 minutes. Stir in the sour cream and heat just until hot. Serve over the noodles or rice.
Ham and Broccoli Casserole
Ham and Broccoli Casserole
1 (20 oz.) package frozen cut broccoli
1/2 cup chopped onion
2 tablespoons butter
1 can cream of mushroom soup
1 can cream of celery soup
1 soup can milk
1 cup shredded cheddar cheese
3 cups cooked cubed ham
2 cups raw quick rice
1 teaspoon Worcestershire
Directions
Preheat oven to 350 degrees.
Cook frozen broccoli according to package directions, but a few minutes less than indicated. Drain and set aside. Saute onion in butter and set aside.
In a large bowl, combine soups, milk and cheese. Into this mixture, stir the cooked broccoli, sauteed onion, ham, rice (raw), and Worcestershire.
Spoon mixture into 2-quart casserole and bake 45-50 minutes.
1 (20 oz.) package frozen cut broccoli
1/2 cup chopped onion
2 tablespoons butter
1 can cream of mushroom soup
1 can cream of celery soup
1 soup can milk
1 cup shredded cheddar cheese
3 cups cooked cubed ham
2 cups raw quick rice
1 teaspoon Worcestershire
Directions
Preheat oven to 350 degrees.
Cook frozen broccoli according to package directions, but a few minutes less than indicated. Drain and set aside. Saute onion in butter and set aside.
In a large bowl, combine soups, milk and cheese. Into this mixture, stir the cooked broccoli, sauteed onion, ham, rice (raw), and Worcestershire.
Spoon mixture into 2-quart casserole and bake 45-50 minutes.
Stuffed Tomatoes Salad
Stuffed Tomatoes Salad
Serves 6
6 tomatoes
Celery
Cucumber
Shrimp
Salt and pepper, to taste
Mayonnaise
Lettuce leaves or mixed salad greens
Prepare tomatoes. If desired, remove skins by scalding quickly. Cut a slice from stem ends of tomatoes then scoop out pulp. Chill thoroughly.
Drain pulp, chop then combine with an equal amount of chopped celery, chopped cucumber, coarsely chopped shrimp (depending on size); sprinkle with salt and pepper. Moisten shrimp mixture with mayonnaise. Refill tomato shells and place on lettuce leaves to serve
Serves 6
6 tomatoes
Celery
Cucumber
Shrimp
Salt and pepper, to taste
Mayonnaise
Lettuce leaves or mixed salad greens
Prepare tomatoes. If desired, remove skins by scalding quickly. Cut a slice from stem ends of tomatoes then scoop out pulp. Chill thoroughly.
Drain pulp, chop then combine with an equal amount of chopped celery, chopped cucumber, coarsely chopped shrimp (depending on size); sprinkle with salt and pepper. Moisten shrimp mixture with mayonnaise. Refill tomato shells and place on lettuce leaves to serve
Shrimp and Spring Vegetable Risotto
Shrimp and Spring Vegetable Risotto
8 oz. shell-on uncooked medium shrimp (31 to 35 count)
4 cups lower-sodium chicken broth
1 3/4 cups water
8 oz. asparagus
1 cup sugar snap peas
2 teaspoons olive oil
1 medium onion, chopped
1 large carrot, diced
3/4 cup Arborio rice*
1/3 cup dry white wine or clam juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon peel
1 teaspoon butter
1. Peel and devein shrimp, reserving shells and tails. Bring broth and water to a simmer in large saucepan. Meanwhile, snap off tough ends of asparagus, reserving trimmings for flavoring broth. Peel spears if desired; cut into 3/4-inch pieces. Pull off stem ends and strings from sugar snap peas, reserving trimmings for broth. Cut in half diagonally.
2. Add shrimp shells and tails and asparagus and pea trimmings to broth. Simmer, partially covered, over medium-low heat 20 minutes. Strain into large saucepan, pressing on solids to extract maximum flavor; discard solids. Bring broth to a simmer over medium heat. Reduce heat to low; keep broth at a simmer.
3. Heat oil in large wide saucepan over medium heat until hot. Cook onion and carrot 2 to 3 minutes or until softened but not browned, stirring occasionally. Add rice; cook and stir 30 seconds. Add wine; cook and stir 30 seconds or until almost evaporated. Add 1 cup of the hot broth; cook and stir until most of the liquid has been absorbed. Continue adding broth 1/2 cup at a time, waiting until most of it has been absorbed before adding more, stirring occasionally.
4. Ten minutes before rice is done cooking, stir in asparagus and sugar snap peas. Cook and stir 5 minutes, adding broth as needed. Stir in shrimp; cook and stir 4 to 5 minutes or until shrimp turn pink, vegetables are tender and rice is tender with slight firmness to center, adding broth as needed. (Risotto should have creamy, not soupy, texture.) Remove from heat; stir in cheese, lemon peel and butter.
TIP *Arborio rice is an Italian short-grained rice. The fat grains are very starchy and, therefore, perfect for making risotto because the excess starch helps create the creaminess necessary to this rice dish. It can be found in most grocery stores, as well as Italian markets or gourmet stores.
4 (1 1/4-cup) servings
8 oz. shell-on uncooked medium shrimp (31 to 35 count)
4 cups lower-sodium chicken broth
1 3/4 cups water
8 oz. asparagus
1 cup sugar snap peas
2 teaspoons olive oil
1 medium onion, chopped
1 large carrot, diced
3/4 cup Arborio rice*
1/3 cup dry white wine or clam juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon peel
1 teaspoon butter
1. Peel and devein shrimp, reserving shells and tails. Bring broth and water to a simmer in large saucepan. Meanwhile, snap off tough ends of asparagus, reserving trimmings for flavoring broth. Peel spears if desired; cut into 3/4-inch pieces. Pull off stem ends and strings from sugar snap peas, reserving trimmings for broth. Cut in half diagonally.
2. Add shrimp shells and tails and asparagus and pea trimmings to broth. Simmer, partially covered, over medium-low heat 20 minutes. Strain into large saucepan, pressing on solids to extract maximum flavor; discard solids. Bring broth to a simmer over medium heat. Reduce heat to low; keep broth at a simmer.
3. Heat oil in large wide saucepan over medium heat until hot. Cook onion and carrot 2 to 3 minutes or until softened but not browned, stirring occasionally. Add rice; cook and stir 30 seconds. Add wine; cook and stir 30 seconds or until almost evaporated. Add 1 cup of the hot broth; cook and stir until most of the liquid has been absorbed. Continue adding broth 1/2 cup at a time, waiting until most of it has been absorbed before adding more, stirring occasionally.
4. Ten minutes before rice is done cooking, stir in asparagus and sugar snap peas. Cook and stir 5 minutes, adding broth as needed. Stir in shrimp; cook and stir 4 to 5 minutes or until shrimp turn pink, vegetables are tender and rice is tender with slight firmness to center, adding broth as needed. (Risotto should have creamy, not soupy, texture.) Remove from heat; stir in cheese, lemon peel and butter.
TIP *Arborio rice is an Italian short-grained rice. The fat grains are very starchy and, therefore, perfect for making risotto because the excess starch helps create the creaminess necessary to this rice dish. It can be found in most grocery stores, as well as Italian markets or gourmet stores.
4 (1 1/4-cup) servings
Cajun Baked Shrimp
Cajun Baked Shrimp
3 pounds uncooked large shrimp, unpeeled
3/4 cup (1 1/2 sticks) butter
1 1/2 cups bottled Italian dressing
1/2 cup fresh lemon juice
1/2 cup chopped fresh mint
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce
4 bay leaves, crumbled
2 teaspoons ground black pepper
1 teaspoon salt
Place shrimp in a 13x9x2-inch glass baking dish. Melt butter in medium saucepan over medium heat. Whisk in Italian dressing, lemon juice, mint, Worcestershire sauce, hot sauce, bay leaves, pepper, and salt. Cool sauce to room temperature; mix into shrimp. Refrigerate at least 1 hour and up to 3 hours, tossing occasionally.
Preheat oven to 450F. Bake shrimp until just opaque in center, about 15 minutes, and serve. Lay down newspapers on the table and invite guests to peel-and-eat.
3 pounds uncooked large shrimp, unpeeled
3/4 cup (1 1/2 sticks) butter
1 1/2 cups bottled Italian dressing
1/2 cup fresh lemon juice
1/2 cup chopped fresh mint
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce
4 bay leaves, crumbled
2 teaspoons ground black pepper
1 teaspoon salt
Place shrimp in a 13x9x2-inch glass baking dish. Melt butter in medium saucepan over medium heat. Whisk in Italian dressing, lemon juice, mint, Worcestershire sauce, hot sauce, bay leaves, pepper, and salt. Cool sauce to room temperature; mix into shrimp. Refrigerate at least 1 hour and up to 3 hours, tossing occasionally.
Preheat oven to 450F. Bake shrimp until just opaque in center, about 15 minutes, and serve. Lay down newspapers on the table and invite guests to peel-and-eat.
Rock Shrimp and Caramelized Onion Cheesecake
Rock Shrimp and Caramelized Onion Cheesecake (Appetizer)
Animator’s Palate, Disney Dream
Makes 1 (9-inch) cheesecake
Crust Ingredients
1 1/2 cups panko (Japanese bread crumbs)
6 ounces freshly grated Parmesan cheese
6 tablespoons unsalted butter, melted
Shrimp Filling Ingredients
1 tablespoon olive oil
1 onion
1 1/4 pounds raw shrimp, cleaned
2 teaspoons sesame seeds
28 ounces cream cheese
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
3/4 cup liquid eggs
1 1/4 cups heavy cream
1/2 cup shredded smoked Gouda
1/4 cup chopped fresh parsley
Micro greens, for garnish
Asian Barbecue Sauce Ingredients
1 teaspoon vegetable oil
1 tablespoon minced shallot
1 tablespoon minced garlic
2 1/2 teaspoons Asian barbecue sauce*
1 teaspoon hot bean sauce*
1 tablespoon hoisin sauce*
1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon sugar
1/3 cup chicken stock
Method — For the crust:
1. Preheat oven to 350°F.
2. Combine all ingredients in medium bowl, stirring until well blended. Press mixture into the bottom of a 9-inch spring form pan. Bake crust until golden brown, about 15 minutes.
3. Cool completely before filling.
Method — For the shrimp cheesecake filling:
1. Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion, and sauté until caramelized. Add shrimp, and sauté until just opaque. Stir in sesame seeds. Set aside to cool.
2. Combine cream cheese, salt and pepper in large bowl and beat with an electric mixer until fluffy. Beat in eggs 1 at a time; add cream, beating until well combined. Stir in smoked Gouda and chopped parsley.
3. Spoon filling into crust. Place cheesecake on a baking sheet. Bake until cake puffs and top browns, but the center wobbles just slightly when pan is shaken, about 1 1/2 hours. Transfer pan to rack and cool. (Cheesecake can be prepared 1 day ahead. Cover and refrigerate.)
4. Run a long, thin knife around pan sides to loosen cheesecake Carefully remove ring, and cut into 14 pieces.
5. Serve at room temperature with barbecue sauce and micro greens.
Method — For the Asian barbeque sauce:
1. In a small saucepan over medium heat, combine vegetable oil, shallots and garlic. Sauté until fragrant, about 1 minute.
2. Add Asian barbecue sauce, hot bean sauce and hoisin sauce; cook for 3 minutes. Add sherry and cook for 1 minute. Add soy sauce, sugar and stock; cook for 5 minutes. Transfer mixture to a blender and process until liquefied. Let cool.
*Asian barbeque sauce, hot bean sauce and hoisin sauce are all typical condiments used in Asian cooking. They are available at Asian-foods stores, and in many grocery stores.
Animator’s Palate, Disney Dream
Makes 1 (9-inch) cheesecake
Crust Ingredients
1 1/2 cups panko (Japanese bread crumbs)
6 ounces freshly grated Parmesan cheese
6 tablespoons unsalted butter, melted
Shrimp Filling Ingredients
1 tablespoon olive oil
1 onion
1 1/4 pounds raw shrimp, cleaned
2 teaspoons sesame seeds
28 ounces cream cheese
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
3/4 cup liquid eggs
1 1/4 cups heavy cream
1/2 cup shredded smoked Gouda
1/4 cup chopped fresh parsley
Micro greens, for garnish
Asian Barbecue Sauce Ingredients
1 teaspoon vegetable oil
1 tablespoon minced shallot
1 tablespoon minced garlic
2 1/2 teaspoons Asian barbecue sauce*
1 teaspoon hot bean sauce*
1 tablespoon hoisin sauce*
1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon sugar
1/3 cup chicken stock
Method — For the crust:
1. Preheat oven to 350°F.
2. Combine all ingredients in medium bowl, stirring until well blended. Press mixture into the bottom of a 9-inch spring form pan. Bake crust until golden brown, about 15 minutes.
3. Cool completely before filling.
Method — For the shrimp cheesecake filling:
1. Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion, and sauté until caramelized. Add shrimp, and sauté until just opaque. Stir in sesame seeds. Set aside to cool.
2. Combine cream cheese, salt and pepper in large bowl and beat with an electric mixer until fluffy. Beat in eggs 1 at a time; add cream, beating until well combined. Stir in smoked Gouda and chopped parsley.
3. Spoon filling into crust. Place cheesecake on a baking sheet. Bake until cake puffs and top browns, but the center wobbles just slightly when pan is shaken, about 1 1/2 hours. Transfer pan to rack and cool. (Cheesecake can be prepared 1 day ahead. Cover and refrigerate.)
4. Run a long, thin knife around pan sides to loosen cheesecake Carefully remove ring, and cut into 14 pieces.
5. Serve at room temperature with barbecue sauce and micro greens.
Method — For the Asian barbeque sauce:
1. In a small saucepan over medium heat, combine vegetable oil, shallots and garlic. Sauté until fragrant, about 1 minute.
2. Add Asian barbecue sauce, hot bean sauce and hoisin sauce; cook for 3 minutes. Add sherry and cook for 1 minute. Add soy sauce, sugar and stock; cook for 5 minutes. Transfer mixture to a blender and process until liquefied. Let cool.
*Asian barbeque sauce, hot bean sauce and hoisin sauce are all typical condiments used in Asian cooking. They are available at Asian-foods stores, and in many grocery stores.
Thursday, June 9, 2011
Fast French Dip Sandwiches
Fast French Dip Sandwiches
INGREDIENTS
1 can (10-1/2 ounces) condensed French onion soup, undiluted
1/2 pound thinly sliced deli roast beef
1/3 cup water
4 slices provolone cheese
4 sandwich buns, split
DIRECTIONS
In a 1-qt. microwave-safe bowl, combine the soup, beef and water. Cover and microwave on high for 3 minutes or until heated through.
Meanwhile, place a slice of cheese on each bun bottom. Broil 4-6 in. from the heat for 1 minute or until cheese is melted.
Using a slotted spoon, place beef on buns; replace tops. Serve with onion soup for dipping.
Yield: 4 servings.
INGREDIENTS
1 can (10-1/2 ounces) condensed French onion soup, undiluted
1/2 pound thinly sliced deli roast beef
1/3 cup water
4 slices provolone cheese
4 sandwich buns, split
DIRECTIONS
In a 1-qt. microwave-safe bowl, combine the soup, beef and water. Cover and microwave on high for 3 minutes or until heated through.
Meanwhile, place a slice of cheese on each bun bottom. Broil 4-6 in. from the heat for 1 minute or until cheese is melted.
Using a slotted spoon, place beef on buns; replace tops. Serve with onion soup for dipping.
Yield: 4 servings.
Glazed Baby Back Ribs
Glazed Baby Back Ribs
Serves 8
A not-too-peppery glaze coats succulent pork ribs. Add more jalapeño pepper and extra hot pepper sauce if you prefer a spicier bite.
PEPPER GLAZE
Apple cider 2 cups
Finely chopped red onion 1/3 cup
Finely chopped jalapeño pepper 1 tbsp
Ketchup 1/3 cup
Tomato paste 3 tbsp
Red wine vinegar 2 tbsp
Brown sugar, packed 2 tbsp
Hot pepper sauce 2 tbsp
Pepper 1/4 tsp
Baby back pork ribs (about 8 racks), cut into 3 – 4 bone portions - 4 lbs.
Pepper Glaze: Combine first 3 ingredients in medium saucepan. Bring to a boil on medium-high. Reduce heat to medium. Boil gently, uncovered, for about 15 minutes until reduced to about 1 cup liquid.
Add next 6 ingredients. Stir. Remove from heat. Makes about 2 cups glaze.
Preheat gas barbecue to medium-low. Turn off centre or left burner. Place ribs, bone-side down, on unlit side of greased grill. Brush with glaze. Close lid. Cook for 2 to 2 1/4 hours, turning ribs occasionally and brushing with glaze, until tender. Remove to large plate and serve.
Serves 8
A not-too-peppery glaze coats succulent pork ribs. Add more jalapeño pepper and extra hot pepper sauce if you prefer a spicier bite.
PEPPER GLAZE
Apple cider 2 cups
Finely chopped red onion 1/3 cup
Finely chopped jalapeño pepper 1 tbsp
Ketchup 1/3 cup
Tomato paste 3 tbsp
Red wine vinegar 2 tbsp
Brown sugar, packed 2 tbsp
Hot pepper sauce 2 tbsp
Pepper 1/4 tsp
Baby back pork ribs (about 8 racks), cut into 3 – 4 bone portions - 4 lbs.
Pepper Glaze: Combine first 3 ingredients in medium saucepan. Bring to a boil on medium-high. Reduce heat to medium. Boil gently, uncovered, for about 15 minutes until reduced to about 1 cup liquid.
Add next 6 ingredients. Stir. Remove from heat. Makes about 2 cups glaze.
Preheat gas barbecue to medium-low. Turn off centre or left burner. Place ribs, bone-side down, on unlit side of greased grill. Brush with glaze. Close lid. Cook for 2 to 2 1/4 hours, turning ribs occasionally and brushing with glaze, until tender. Remove to large plate and serve.
SUGAR PIE
SUGAR PIE
Ingredients :
1/2 c. flour
2/3 c. brown sugar
1 c. white sugar
1 c. boiling water
1 1/3 c. half and half
1 tbsp. vanilla
Pinch salt
Preparation :
Mix flour, sugars, salt and water. Add cream and vanilla. Pour in unbaked pie shell and sprinkle with cinnamon. Bake 10 minutes at 425 degrees, the last 30 minutes at 350 degrees. If you use ready made crust buy the deep 9-inch frozen crust.
Makes 1 deep 9-inch or 2 shallow pies.
Ingredients :
1/2 c. flour
2/3 c. brown sugar
1 c. white sugar
1 c. boiling water
1 1/3 c. half and half
1 tbsp. vanilla
Pinch salt
Preparation :
Mix flour, sugars, salt and water. Add cream and vanilla. Pour in unbaked pie shell and sprinkle with cinnamon. Bake 10 minutes at 425 degrees, the last 30 minutes at 350 degrees. If you use ready made crust buy the deep 9-inch frozen crust.
Makes 1 deep 9-inch or 2 shallow pies.
Mexican Cornbread Supper
Mexican Cornbread Supper
1 lb. ground beef
1/2 c. onion, chopped
12 oz. can corn with red and green peppers, drained
8 oz. pasteurized cheese spread
4 oz. can green chilies
3/4 c. cornmeal
3/4 c. flour
2 t. baking powder
2/3 c. milk
1/4 c. butter, melted
1 egg
Brown meat. Add onion and cook until tender. Stir in corn, and 1/2 the cheese and chilies. Combine dry ingredients. Add milk, butter and egg. Mix just until moistened. Stir in remaining cheese. Spread over meat mixture. Bake at 400° for 25-35 minutes or until golden brown. Use oven-proof skillet or other baking dish.
1 lb. ground beef
1/2 c. onion, chopped
12 oz. can corn with red and green peppers, drained
8 oz. pasteurized cheese spread
4 oz. can green chilies
3/4 c. cornmeal
3/4 c. flour
2 t. baking powder
2/3 c. milk
1/4 c. butter, melted
1 egg
Brown meat. Add onion and cook until tender. Stir in corn, and 1/2 the cheese and chilies. Combine dry ingredients. Add milk, butter and egg. Mix just until moistened. Stir in remaining cheese. Spread over meat mixture. Bake at 400° for 25-35 minutes or until golden brown. Use oven-proof skillet or other baking dish.
Boston Baked Beans
Boston Baked Beans
1 pound dried navy beans (about 2 cups)
Vegetable cooking spray
2 cups chopped onion
1 cup chopped green bell pepper
4 cups water
1/2 cup molasses
1/3 cup ketchup
1/4 cup firmly packed brown sugar
2 tablespoons prepared mustard
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
5 bacon slices, cut crosswise into thin strips
Sort and wash beans, and place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour.
Drain beans in a colander, and set aside. Coat pan with cooking spray, and place over medium-high heat until hot.
Add onion and bell pepper, and saute for 7 minutes or until tender.
Remove from heat, and stir in the beans, 4 cups water, and the remaining ingredients.
Cover and bake at 325 degrees for 2-1/2 hours. Uncover and bake for an additional 1-1/2 hours or until the sauce thickens, stirring occasionally.
Yield: 10 servings (serving size: 3/4 cup).
Note: To soak beans before cooking, sort and wash beans, and place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain in a colander.
Gail
1 pound dried navy beans (about 2 cups)
Vegetable cooking spray
2 cups chopped onion
1 cup chopped green bell pepper
4 cups water
1/2 cup molasses
1/3 cup ketchup
1/4 cup firmly packed brown sugar
2 tablespoons prepared mustard
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
5 bacon slices, cut crosswise into thin strips
Sort and wash beans, and place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour.
Drain beans in a colander, and set aside. Coat pan with cooking spray, and place over medium-high heat until hot.
Add onion and bell pepper, and saute for 7 minutes or until tender.
Remove from heat, and stir in the beans, 4 cups water, and the remaining ingredients.
Cover and bake at 325 degrees for 2-1/2 hours. Uncover and bake for an additional 1-1/2 hours or until the sauce thickens, stirring occasionally.
Yield: 10 servings (serving size: 3/4 cup).
Note: To soak beans before cooking, sort and wash beans, and place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain in a colander.
Gail
GRANDMOTHER' S SUGAR PIE
GRANDMOTHER' S SUGAR PIE
Ingredients :
1 c. white or brown sugar
1 (9 inch) pie shell
3 tbsp. flour
1/4 tsp. cinnamon
1/2 c. thick cream
2 tsp. vanilla
Preparation :
Combine sugar, flour, salt, pinch, cream, vanilla. Pour into pie shell - sprinkle with cinnamon, generously, and bake at 425 degrees for 10 minutes, reduce heat to 325 degrees and bake for 45 minutes.
Ingredients :
1 c. white or brown sugar
1 (9 inch) pie shell
3 tbsp. flour
1/4 tsp. cinnamon
1/2 c. thick cream
2 tsp. vanilla
Preparation :
Combine sugar, flour, salt, pinch, cream, vanilla. Pour into pie shell - sprinkle with cinnamon, generously, and bake at 425 degrees for 10 minutes, reduce heat to 325 degrees and bake for 45 minutes.
Low Fat Angel Food Cake with Tropical Fruits
Low Fat Angel Food Cake with Tropical Fruits
8 servings
1/3 cup sugar
1 tablespoon cornstarch
3/4 cup milk
1 egg
1 egg yolk
3 tablespoons lime juice
1 tablespoon butter
1 drop green food coloring
2/3 cup plain yogurt
1/2 of a 16-ounce purchased angel cake or one 10-ounce frozen pound cake, thawed
2 small red and/or gold papayas, sliced
2 medium kiwifruit, peeled and sliced
1 guava, cut into wedges (optional)
Directions
In a small saucepan combine sugar and cornstarch. Stir in milk.
Cook and stir milk mixture over medium heat until thickened and bubbly. Reduce heat.
Cook and stir milk mixture for 2 minutes more. In a small mixing bowl beat egg and egg yolk.
Gradually stir about 1/2 cup of the hot milk mixture into the beaten egg mixture. Return milk and egg mixture to saucepan.
Cook and stir until nearly bubbly. Do not boil.
Cook and stir mixture for 2 minutes more.
Remove from heat.
Stir in lime juice, butter, and food coloring.
Cover surface of custard with plastic wrap. Cool completely.
Fold custard into yogurt. Cover and chill.
To serve, cut angel cake or pound cake into 8 slices.
Place one slice each on 8 dessert plates.
Spoon lime custard onto each piece.
Top with sliced fruits.
Source Better Homes And Gardens Daily Recipe Mailer
8 servings
1/3 cup sugar
1 tablespoon cornstarch
3/4 cup milk
1 egg
1 egg yolk
3 tablespoons lime juice
1 tablespoon butter
1 drop green food coloring
2/3 cup plain yogurt
1/2 of a 16-ounce purchased angel cake or one 10-ounce frozen pound cake, thawed
2 small red and/or gold papayas, sliced
2 medium kiwifruit, peeled and sliced
1 guava, cut into wedges (optional)
Directions
In a small saucepan combine sugar and cornstarch. Stir in milk.
Cook and stir milk mixture over medium heat until thickened and bubbly. Reduce heat.
Cook and stir milk mixture for 2 minutes more. In a small mixing bowl beat egg and egg yolk.
Gradually stir about 1/2 cup of the hot milk mixture into the beaten egg mixture. Return milk and egg mixture to saucepan.
Cook and stir until nearly bubbly. Do not boil.
Cook and stir mixture for 2 minutes more.
Remove from heat.
Stir in lime juice, butter, and food coloring.
Cover surface of custard with plastic wrap. Cool completely.
Fold custard into yogurt. Cover and chill.
To serve, cut angel cake or pound cake into 8 slices.
Place one slice each on 8 dessert plates.
Spoon lime custard onto each piece.
Top with sliced fruits.
Source Better Homes And Gardens Daily Recipe Mailer
Loaded Mashed Potatoes
* I made these and they are MMMMMM!
Loaded Mashed Potatoes
This is a beautiful, rich potato dish. I’ve also heard it called “Cowboy Mashed Potatoes”. Either way, it’s excellent.
5 lb. potatoes, peeled and cubed
¾ c. sour cream
½ c. milk
3 T. butter
3 c. (12 oz.) shredded Cheddar cheese
½ lb. sliced bacon, cooked & crumbled
3 green onions, sliced
Place potatoes in a Dutch oven and cover with water; bring to a boil. Reduce heat; cover and simmer until tender. Drain and place in a mixing bowl. Add sour cream, milk, butter, salt and pepper. Beat on medium-low speed until light and fluffy.
Stir half the cheese, then all the bacon and onions.
Transfer to a greased 3-quart baking dish. Top with remaining cheese. Bake, uncovered, at 350 for 30 minutes, or until heated through and cheese is melted.
Loaded Mashed Potatoes
This is a beautiful, rich potato dish. I’ve also heard it called “Cowboy Mashed Potatoes”. Either way, it’s excellent.
5 lb. potatoes, peeled and cubed
¾ c. sour cream
½ c. milk
3 T. butter
3 c. (12 oz.) shredded Cheddar cheese
½ lb. sliced bacon, cooked & crumbled
3 green onions, sliced
Place potatoes in a Dutch oven and cover with water; bring to a boil. Reduce heat; cover and simmer until tender. Drain and place in a mixing bowl. Add sour cream, milk, butter, salt and pepper. Beat on medium-low speed until light and fluffy.
Stir half the cheese, then all the bacon and onions.
Transfer to a greased 3-quart baking dish. Top with remaining cheese. Bake, uncovered, at 350 for 30 minutes, or until heated through and cheese is melted.
Wednesday, June 8, 2011
Two-Tone Baked Potatoes
Two-Tone Baked Potatoes
from Taste of Home cookbook
Yield: 12 servings
6 medium russet potatoes
6 medium sweet potatoes
2/3 c. sour cream, divided
1/3 c. milk
3/4 c. shredded cheddar cheese
4 TBS. minced chives, divided
1-1/2 tsp. salt, divided
Pierce all 12 potatoes with a fork. Bake at 400F for 60 – 70 minutes or until tender. (Note: Sweets take a little less time to reach tender than russets.) Set sweet potatoes aside.
Cut a third off the top of each russet; scoop out pulp, leaving skins intact. Place the russet pulp in bowl; mash with 1/3 c. sour cream, milk, cheese, 2 TBS. chives, and 3/4 ts. salt. Set aside. Cut off the top of each sweet potato; scoop out pulp, leaving skins intact. Mash the sweet potato pulp with the remaining sour cream, chives and salt.
Fill each potato skin with a heaping spoonful or two of both potato fillings (russet and sweet) side by side.
Place on baking sheet.* Bake at 350F for 15 – 20 minutes or until heated through.
*D’s Note: After the preparation, you can cover these with foil or plastic wrap and store them in the refrigerator overnight. Take them out and bring them to room temperature before baking. They will still need about 30 minutes to heat through.
from Taste of Home cookbook
Yield: 12 servings
6 medium russet potatoes
6 medium sweet potatoes
2/3 c. sour cream, divided
1/3 c. milk
3/4 c. shredded cheddar cheese
4 TBS. minced chives, divided
1-1/2 tsp. salt, divided
Pierce all 12 potatoes with a fork. Bake at 400F for 60 – 70 minutes or until tender. (Note: Sweets take a little less time to reach tender than russets.) Set sweet potatoes aside.
Cut a third off the top of each russet; scoop out pulp, leaving skins intact. Place the russet pulp in bowl; mash with 1/3 c. sour cream, milk, cheese, 2 TBS. chives, and 3/4 ts. salt. Set aside. Cut off the top of each sweet potato; scoop out pulp, leaving skins intact. Mash the sweet potato pulp with the remaining sour cream, chives and salt.
Fill each potato skin with a heaping spoonful or two of both potato fillings (russet and sweet) side by side.
Place on baking sheet.* Bake at 350F for 15 – 20 minutes or until heated through.
*D’s Note: After the preparation, you can cover these with foil or plastic wrap and store them in the refrigerator overnight. Take them out and bring them to room temperature before baking. They will still need about 30 minutes to heat through.
Honey Pork Tenderloin Kabobs
Honey Pork Tenderloin Kabobs
1/2 cup Bourbon or 2 tbsp. cider vinegar
1/2 cup honey
1/2 cup mustard
1 tsp. dried tarragon
3-4 sweet potatoes cut into 24 one inch cubes
1 1/2 lbs. pork tenderloin, cut into 24 one-inch cubes
4 medium ripe unpeeled peaches, pitted and quartered
4 green peppers, each cut into 8 two-inch pieces
8 yellow onions, each cut into 4 two-inch pieces
olive oil for grilling
Mix first four ingredients in a bowl; stir well and set glaze aside. Steam or boil the sweet potatoes until crisp-tender. Thread three sweet potato cubes, three pork cubes, two peach quarters, four green pepper pieces, and four onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey glaze mixture. Lightly oil grill. Grill over medium-hot coals five minutes on each side, basting occasionally with the glaze.
Prevention Magazine
1/2 cup Bourbon or 2 tbsp. cider vinegar
1/2 cup honey
1/2 cup mustard
1 tsp. dried tarragon
3-4 sweet potatoes cut into 24 one inch cubes
1 1/2 lbs. pork tenderloin, cut into 24 one-inch cubes
4 medium ripe unpeeled peaches, pitted and quartered
4 green peppers, each cut into 8 two-inch pieces
8 yellow onions, each cut into 4 two-inch pieces
olive oil for grilling
Mix first four ingredients in a bowl; stir well and set glaze aside. Steam or boil the sweet potatoes until crisp-tender. Thread three sweet potato cubes, three pork cubes, two peach quarters, four green pepper pieces, and four onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey glaze mixture. Lightly oil grill. Grill over medium-hot coals five minutes on each side, basting occasionally with the glaze.
Prevention Magazine
Peachy Dump Cake
Peachy Dump Cake
1 can of Sliced Peaches, undrained
1 cup of nuts, chopped
1 cup of flaked Shredded Coconut
1 package of Yellow or white cake mix
1/4 cup of brown sugar
1/2 cup of Margarine; melted
Heat oven to 350ºF.
Arrange peaches with the juice in bottom of a greased and floured 9x13" pan. Sprinkle cake mix over top.
Sprinkle nuts mixed with coconut and brown sugar on top. Drizzle melted margarine over all.
Bake 35-40 minutes. Serve with Cool Whip or ice cream.
"Esla"
1 can of Sliced Peaches, undrained
1 cup of nuts, chopped
1 cup of flaked Shredded Coconut
1 package of Yellow or white cake mix
1/4 cup of brown sugar
1/2 cup of Margarine; melted
Heat oven to 350ºF.
Arrange peaches with the juice in bottom of a greased and floured 9x13" pan. Sprinkle cake mix over top.
Sprinkle nuts mixed with coconut and brown sugar on top. Drizzle melted margarine over all.
Bake 35-40 minutes. Serve with Cool Whip or ice cream.
"Esla"
Chocolate Buttermilk Pie
Chocolate Buttermilk Pie
Don't let the Buttermilk scare you off, buttermilk pies are wonderful.
1 unbaked pie shell
7 eggs
1 bag of chocolate chips, melted
1 tsp. vanilla
1 cup buttermilk
Pinch of salt
2-1/2 cups sugar
Combine ingredients. Pour into pie shell and bake for 50 to 60 minutes at 375 (do not over bake). Serve with whipped cream.
-The Parkersburg News and Sentinel Annual Cookbook, 2006
Don't let the Buttermilk scare you off, buttermilk pies are wonderful.
1 unbaked pie shell
7 eggs
1 bag of chocolate chips, melted
1 tsp. vanilla
1 cup buttermilk
Pinch of salt
2-1/2 cups sugar
Combine ingredients. Pour into pie shell and bake for 50 to 60 minutes at 375 (do not over bake). Serve with whipped cream.
-The Parkersburg News and Sentinel Annual Cookbook, 2006
BEEFY MARINARA BAKE
BEEFY MARINARA BAKE
Ingredients:
1 tablespoon olive or vegetable oil
1/2 lb. ground beef
1/2 cup chopped onion
2 cloves garlic, minced
3-1/2 cups (28-oz. can) tomatoes with liquid, chopped
2 tablespoons chopped fresh parsley
1 tablespoon dried basil leaves
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 package (16 oz.) RONZONI FETTUCCINE, uncooked
2 cups sliced zucchini
2 cups (8 oz.) shredded mozzarella cheese, divided
Grated Parmesan cheese (optional)
Heat oven to 350°F. In 2-quart saucepan, heat oil; cook meat, onion and garlic until meat is browned. Stir in tomatoes with liquid, parsley, sugar and seasonings. Heat to boiling; turn off heat.
Meanwhile, cook pasta according to package directions; drain. In 3-quart casserole, toss pasta with zucchini and 1 cup mozzarella cheese; top with marinara sauce and remaining mozzarella cheese.
Cover; bake 20 to 25 minutes or until hot and bubbly. Sprinkle with Parmesan cheese, if desired. 8 to 10 servings.
Ingredients:
1 tablespoon olive or vegetable oil
1/2 lb. ground beef
1/2 cup chopped onion
2 cloves garlic, minced
3-1/2 cups (28-oz. can) tomatoes with liquid, chopped
2 tablespoons chopped fresh parsley
1 tablespoon dried basil leaves
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 package (16 oz.) RONZONI FETTUCCINE, uncooked
2 cups sliced zucchini
2 cups (8 oz.) shredded mozzarella cheese, divided
Grated Parmesan cheese (optional)
Heat oven to 350°F. In 2-quart saucepan, heat oil; cook meat, onion and garlic until meat is browned. Stir in tomatoes with liquid, parsley, sugar and seasonings. Heat to boiling; turn off heat.
Meanwhile, cook pasta according to package directions; drain. In 3-quart casserole, toss pasta with zucchini and 1 cup mozzarella cheese; top with marinara sauce and remaining mozzarella cheese.
Cover; bake 20 to 25 minutes or until hot and bubbly. Sprinkle with Parmesan cheese, if desired. 8 to 10 servings.
Baked Tomatoes With Yellow Rice And Vegetables
Baked Tomatoes With Yellow Rice And Vegetables
4 large red tomatoes halved
2 cups cooked yellow rice
1/4 cup chopped olives
3 cloves finely chopped garlic
3 tablespoons chopped fresh basil
1 cup diced zucchini
1/2 cup thinly sliced green onions
1/4 teaspoon crushed red pepper
Salt and pepper to taste
1 tablespoon olive oil
1/4 cup grated parmesan cheese
Hollow out tomatoes with spoon and reserve pulp.
Place tomato halves in glass baking dish.
Chop reserved tomato pulp and combine with remaining ingredients except parmesan in bowl.
Season with salt and pepper to taste then carefully stuff tomatoes and sprinkle with cheese.
Bake 20 minutes at 350 then serve immediately.
4 large red tomatoes halved
2 cups cooked yellow rice
1/4 cup chopped olives
3 cloves finely chopped garlic
3 tablespoons chopped fresh basil
1 cup diced zucchini
1/2 cup thinly sliced green onions
1/4 teaspoon crushed red pepper
Salt and pepper to taste
1 tablespoon olive oil
1/4 cup grated parmesan cheese
Hollow out tomatoes with spoon and reserve pulp.
Place tomato halves in glass baking dish.
Chop reserved tomato pulp and combine with remaining ingredients except parmesan in bowl.
Season with salt and pepper to taste then carefully stuff tomatoes and sprinkle with cheese.
Bake 20 minutes at 350 then serve immediately.
Romaine Salad with Chicken, Cheddar, Apple, and Spiced Pecans
Romaine Salad with Chicken, Cheddar, Apple, and Spiced Pecans- Serves 4
Recipe By: Lynne Rosetta Kasper
Published in: The Splendid Table
Ingredients
Dried Cranberry Vinaigrette:
1/4 cup cranberry juice
1/4 cup dried cranberries
1/4 cup raspberry vinegar
1 med shallot -- peeled
1 small garlic clove -- peeled
2 teaspoon fresh thyme leaves
2 teaspoon Dijon mustard
Salt and ground black pepper
3/4 cup extra-virgin olive oil
Salad:
1 lbs boneless -- skinless chicken breasts, trimmed
Salt and ground black pepper
1 tablespoon vegetable oil
1 large head romaine lettuce -- washed, dried, and torn into bite- sized pieces (about 10 cups)
8 ounce sharp cheddar cheese -- cut into 1/2-inch cubes
1 Granny Smith apple -- cored and sliced thin
1/2 recipe Spiced Pecans (recipe follows)
1/2 small red onion -- sliced thin
1/4 cup dried cranberries
Instructions
1. For the Vinaigrette: Combine the cranberry juice and dried cranberries in a microwave-safe bowl, cover with plastic wrap, and microwave on high power until hot, about 1 minute. Process the hot cranberry mixture, vinegar, shallot, garlic, thyme, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a blender until the shallot and garlic are finely chopped, about 15 seconds. With the blender running, add the oil and continue to process until smooth and emulsified, about 15 seconds.
2. For the Salad: Pat the chicken dry with paper towels and season with salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken and cook until browned on one side, about 3 minutes.
3. Flip the chicken over, add 1/2 cup water, and cover. Reduce the heat to medium and continue to cook until the thickest part of the chicken registers 160 to 165 degrees on an instant-read thermometer, 5 to 7 minutes longer. Transfer to a carving board and cool slightly.
4. Toss the lettuce, cheddar, apple, pecans, onion, and dried cranberries with 3/4 cup of the vinaigrette. Divide the salad among individual plates. Slice the chicken on the bias and arrange over the greens. Spoon the remaining vinaigrette over the chicken or pass separately. Serve immediately.
SPICED PECANS
Makes about 2 cups
These nuts can be stored in a zipper-lock bag at room temperature for up to 1 week. If adding to a salad, be sure to shake off any extra sugar first.
• 2 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 2 cups pecan halves
• 1 tablespoon sugar
1. Melt the butter in a 12-inch nonstick skillet over medium-low heat. Stir in the salt, pepper, cinnamon, cloves, and allspice, then stir in the pecans. Toast the nuts, stirring often, until the color of the nuts deepens slightly, 6 to 8 minutes. Transfer to a bowl, toss with the sugar, then spread out on a plate to cool.
LYNNE'S TIPS
• Coarsely crushed salted almonds could be substituted for the pecans.
• Other cheeses can stand in for the cheddar. Experiment. Try crumbled blue cheeses, feta, Sardo, Gouda, or a firm and crumbly chevre.
• A bowl of butternut squash soup would be good with this, too.
• Cider is the best thing to drink with this supper — sweet for the kids, hard cider for the grown ups. With only about 4% alcohol, you'll still be in fine shape to help with homework.
Recipe Notes
Raspberry vinegar gives this dressing a distinct fruity flavor; however, red wine vinegar can be substituted. If the dressing seems too thick, thin it out with additional cranberry juice or water.
Recipe By: Lynne Rosetta Kasper
Published in: The Splendid Table
Ingredients
Dried Cranberry Vinaigrette:
1/4 cup cranberry juice
1/4 cup dried cranberries
1/4 cup raspberry vinegar
1 med shallot -- peeled
1 small garlic clove -- peeled
2 teaspoon fresh thyme leaves
2 teaspoon Dijon mustard
Salt and ground black pepper
3/4 cup extra-virgin olive oil
Salad:
1 lbs boneless -- skinless chicken breasts, trimmed
Salt and ground black pepper
1 tablespoon vegetable oil
1 large head romaine lettuce -- washed, dried, and torn into bite- sized pieces (about 10 cups)
8 ounce sharp cheddar cheese -- cut into 1/2-inch cubes
1 Granny Smith apple -- cored and sliced thin
1/2 recipe Spiced Pecans (recipe follows)
1/2 small red onion -- sliced thin
1/4 cup dried cranberries
Instructions
1. For the Vinaigrette: Combine the cranberry juice and dried cranberries in a microwave-safe bowl, cover with plastic wrap, and microwave on high power until hot, about 1 minute. Process the hot cranberry mixture, vinegar, shallot, garlic, thyme, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a blender until the shallot and garlic are finely chopped, about 15 seconds. With the blender running, add the oil and continue to process until smooth and emulsified, about 15 seconds.
2. For the Salad: Pat the chicken dry with paper towels and season with salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken and cook until browned on one side, about 3 minutes.
3. Flip the chicken over, add 1/2 cup water, and cover. Reduce the heat to medium and continue to cook until the thickest part of the chicken registers 160 to 165 degrees on an instant-read thermometer, 5 to 7 minutes longer. Transfer to a carving board and cool slightly.
4. Toss the lettuce, cheddar, apple, pecans, onion, and dried cranberries with 3/4 cup of the vinaigrette. Divide the salad among individual plates. Slice the chicken on the bias and arrange over the greens. Spoon the remaining vinaigrette over the chicken or pass separately. Serve immediately.
SPICED PECANS
Makes about 2 cups
These nuts can be stored in a zipper-lock bag at room temperature for up to 1 week. If adding to a salad, be sure to shake off any extra sugar first.
• 2 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 2 cups pecan halves
• 1 tablespoon sugar
1. Melt the butter in a 12-inch nonstick skillet over medium-low heat. Stir in the salt, pepper, cinnamon, cloves, and allspice, then stir in the pecans. Toast the nuts, stirring often, until the color of the nuts deepens slightly, 6 to 8 minutes. Transfer to a bowl, toss with the sugar, then spread out on a plate to cool.
LYNNE'S TIPS
• Coarsely crushed salted almonds could be substituted for the pecans.
• Other cheeses can stand in for the cheddar. Experiment. Try crumbled blue cheeses, feta, Sardo, Gouda, or a firm and crumbly chevre.
• A bowl of butternut squash soup would be good with this, too.
• Cider is the best thing to drink with this supper — sweet for the kids, hard cider for the grown ups. With only about 4% alcohol, you'll still be in fine shape to help with homework.
Recipe Notes
Raspberry vinegar gives this dressing a distinct fruity flavor; however, red wine vinegar can be substituted. If the dressing seems too thick, thin it out with additional cranberry juice or water.
Homestyle Meatloaf Sandwiches Recipe
Homestyle Meatloaf Sandwiches Recipe
1 tablespoon vegetable oil
1 medium onion, diced small
2 tablespoons tomato paste
1 1/2 pounds ground turkey
1 cup Italian-style bread crumbs
1 cup sharp cheddar cheese, coarsely grated
3 large eggs
1 tablespoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
toasted sour dough bread, lettuce, sliced pickles and barbecue sauce for serving
Preheat oven to 375F degrees. In small skillet, heat oil over medium. Add onion and cook until softened (about 5 minutes). Add tomato paste and cook, stirring constantly, until brick-red in color and fragrant (3 minutes).
In large bowl, combine ground turkey, onion mixture, bread crumbs, cheese, eggs, Worcestershire sauce, salt and pepper. On parchment-lined baking sheet, use your hands to form meat mixture into 9-inch loaf.
Bake until cooked through, about 45 minutes. Let rest for 15 minutes before cutting into thick slices. Place meatloaf slices between toasted sour dough bread slices, with your favorite sandwich toppings.
1 tablespoon vegetable oil
1 medium onion, diced small
2 tablespoons tomato paste
1 1/2 pounds ground turkey
1 cup Italian-style bread crumbs
1 cup sharp cheddar cheese, coarsely grated
3 large eggs
1 tablespoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
toasted sour dough bread, lettuce, sliced pickles and barbecue sauce for serving
Preheat oven to 375F degrees. In small skillet, heat oil over medium. Add onion and cook until softened (about 5 minutes). Add tomato paste and cook, stirring constantly, until brick-red in color and fragrant (3 minutes).
In large bowl, combine ground turkey, onion mixture, bread crumbs, cheese, eggs, Worcestershire sauce, salt and pepper. On parchment-lined baking sheet, use your hands to form meat mixture into 9-inch loaf.
Bake until cooked through, about 45 minutes. Let rest for 15 minutes before cutting into thick slices. Place meatloaf slices between toasted sour dough bread slices, with your favorite sandwich toppings.
Over Easy Egg BLT Sandwich Recipe
Over Easy Egg BLT Sandwich Recipe
4 slices bacon, thick cut
2 large eggs
kosher salt
ground black pepper
1/4 cup mayonnaise
1 tablespoon chili sauce
4 slices rye bread, lightly toasted
2 slices tomato
1 cup baby spinach
Cook bacon until crispy in microwave. Wrap in paper towels, cooking initially for 4 minutes - then in 1 minute intervals until done.
Spray skillet with non-stick spray. Slide eggs into skillet and dry until white is set but yolk is still soft, about 2 minutes. Carefully turn eggs over and cook 1 minute longer. Season with salt and pepper. Remove from heat.
Stir mayonnaise and chili sauce together. Spread mixture on each slice of toast. Lay 2 pieces of bacon over mayonnaise on two slices of toast. Top each with tomato slice, fried egg and baby spinach. Cover with second slice of toast. Cut in half and serve immediately.
4 slices bacon, thick cut
2 large eggs
kosher salt
ground black pepper
1/4 cup mayonnaise
1 tablespoon chili sauce
4 slices rye bread, lightly toasted
2 slices tomato
1 cup baby spinach
Cook bacon until crispy in microwave. Wrap in paper towels, cooking initially for 4 minutes - then in 1 minute intervals until done.
Spray skillet with non-stick spray. Slide eggs into skillet and dry until white is set but yolk is still soft, about 2 minutes. Carefully turn eggs over and cook 1 minute longer. Season with salt and pepper. Remove from heat.
Stir mayonnaise and chili sauce together. Spread mixture on each slice of toast. Lay 2 pieces of bacon over mayonnaise on two slices of toast. Top each with tomato slice, fried egg and baby spinach. Cover with second slice of toast. Cut in half and serve immediately.
Tuesday, June 7, 2011
Baked Spaghetti
Baked Spaghetti
1 chopped onion
1 chopped bell pepper
1 tsp. butter, or olive oil
1 can rotel tomatoes
1 can chopped mushroom
1 can finely chopped black olives
2 tsp. oregano
1 lb. ground round or ground sirloin,browned and drained
1 pkg thin spaghetti, cooked and drained
2 c. shredded cheddar cheese
1/4 c. water
1/4 c. grated Parmesan cheese
Saute onions and bell pepper until tender.
Add tomatoes and mushrooms, olives, oregano and meat mixture. Simmer uncovered 10 minutes. Layer spaghetti, meat mixture and cheddar cheese in 13x9x2 baking pan; repeat layers one time. Cover with sauce and water. Sprinkle with Parmesan cheese. Bake at *350 for 35 minutes. Let cool then cut into squares and serve. Can be frozen and reheated.
snagged from recipescraftsfreebi esnfrugals group
1 chopped onion
1 chopped bell pepper
1 tsp. butter, or olive oil
1 can rotel tomatoes
1 can chopped mushroom
1 can finely chopped black olives
2 tsp. oregano
1 lb. ground round or ground sirloin,browned and drained
1 pkg thin spaghetti, cooked and drained
2 c. shredded cheddar cheese
1/4 c. water
1/4 c. grated Parmesan cheese
Saute onions and bell pepper until tender.
Add tomatoes and mushrooms, olives, oregano and meat mixture. Simmer uncovered 10 minutes. Layer spaghetti, meat mixture and cheddar cheese in 13x9x2 baking pan; repeat layers one time. Cover with sauce and water. Sprinkle with Parmesan cheese. Bake at *350 for 35 minutes. Let cool then cut into squares and serve. Can be frozen and reheated.
snagged from recipescraftsfreebi esnfrugals group
Corn Salad
Corn Salad
2 (12oz) cans whole kernel corn,drained
3/4 cup chopped and peeled cucumbers
1/2 cup chopped onion
2 small tomatoes,(peeled and chopped)mash out seeds and juice
1/4 cup sour cream
2 Tbs. mayo
1 Tbs. vinegar
1/2 tsp.salt
1/4 tsp. dry mustard
1/4 tsp.celery salt
Combine corn,cucumbers, onions and tomatoes in large salad bowl.Blend sour cream with mayo.Add remaining ingredients. Add sour cream mixture to corn mixture. Toss gently to coat vegetables. Chill over night.
snagged from recipescraftsfreebi esnfrugals group
2 (12oz) cans whole kernel corn,drained
3/4 cup chopped and peeled cucumbers
1/2 cup chopped onion
2 small tomatoes,(peeled and chopped)mash out seeds and juice
1/4 cup sour cream
2 Tbs. mayo
1 Tbs. vinegar
1/2 tsp.salt
1/4 tsp. dry mustard
1/4 tsp.celery salt
Combine corn,cucumbers, onions and tomatoes in large salad bowl.Blend sour cream with mayo.Add remaining ingredients. Add sour cream mixture to corn mixture. Toss gently to coat vegetables. Chill over night.
snagged from recipescraftsfreebi esnfrugals group
Apple Cole Slaw
Apple Cole Slaw
3 cups chopped cabbage
1 unpeeled red apple, cored and chopped
1 unpeeled Granny Smith apple, cored and chopped
1 carrot, grated
1/2 cup finely chopped red bell pepper
2 green onions, finely chopped
1/3 cup mayonnaise
1/3 cup brown sugar
1 tablespoon lemon juice, or to taste
In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.
3 cups chopped cabbage
1 unpeeled red apple, cored and chopped
1 unpeeled Granny Smith apple, cored and chopped
1 carrot, grated
1/2 cup finely chopped red bell pepper
2 green onions, finely chopped
1/3 cup mayonnaise
1/3 cup brown sugar
1 tablespoon lemon juice, or to taste
In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.
Alligator Ribs
Alligator Ribs
Recipe courtesy Alligator Alley
Yield: 6 servings
6 pounds alligator ribs
32 ounces your favorite BBQ sauce
Wood chips, for smoking
Preheat oven to 300 degrees F.
Brush alligator ribs with enough barbecue sauce to coat. Place ribs on a rack set in a baking pan.
Cover with plastic wrap and then aluminum foil. Bake for 3 hours.
Remove alligator ribs from the oven. When cool enough to handle, remove the plastic wrap and cover loosely with the aluminum foil; allow the ribs to rest 20 to 30 minutes.
Meanwhile, prepare a smoker with your favorite type of wood chips.
Transfer the ribs to the smoker and smoke for 30 to 45 minutes, depending on the size of the ribs; alligator ribs are very lean and dry out easily, so you may want to remove smaller ribs from the smoker first. After smoking, coat the ribs with more barbecue sauce.
While ribs are smoking, preheat a grill to medium-high. Place ribs on the grill and grill just until sauce begins to caramelize.
Serve immediately.
Recipe courtesy Alligator Alley
Yield: 6 servings
6 pounds alligator ribs
32 ounces your favorite BBQ sauce
Wood chips, for smoking
Preheat oven to 300 degrees F.
Brush alligator ribs with enough barbecue sauce to coat. Place ribs on a rack set in a baking pan.
Cover with plastic wrap and then aluminum foil. Bake for 3 hours.
Remove alligator ribs from the oven. When cool enough to handle, remove the plastic wrap and cover loosely with the aluminum foil; allow the ribs to rest 20 to 30 minutes.
Meanwhile, prepare a smoker with your favorite type of wood chips.
Transfer the ribs to the smoker and smoke for 30 to 45 minutes, depending on the size of the ribs; alligator ribs are very lean and dry out easily, so you may want to remove smaller ribs from the smoker first. After smoking, coat the ribs with more barbecue sauce.
While ribs are smoking, preheat a grill to medium-high. Place ribs on the grill and grill just until sauce begins to caramelize.
Serve immediately.
Monday, June 6, 2011
Swirled Mint Cookies
1 cup butter, softened
1 cup granulated sugar
1/2 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 cups all-purpose flour
10 drops red food coloring
10 drops green food coloring
Sugar
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup sugar, and baking powder. Beat until fluffy. Beat in egg, vanilla and peppermint extracts. Stir in flour until just mixed
Divide dough into 3 equal portions. Stir red food coloring into one portion; stir green food coloring into a second portion; and leave third portion plain. Cover each portion with foil or plastic wrap and chill about 1 hour or until easy to handle.
Divide each color of dough into 4 equal portions. On a lightly floured surface, roll each portion into a 1/2-inch diameter rope. Place a red, green and plain rope side by side. Twist together. Repeat with the remaining ropes. Chill twisted ropes for 30 minutes.
Cut the ropes into 1/2-inch slices for larger cookies and 1/4-inch slices for smaller ones. Carefully roll into balls, blending colors as little as possible. Place balls about 2-inches apart on an ungreased cookie sheet. Using a glass dipped in additional sugar, flatten each ball of dough to 1/4-inch thickness.
Bake in a 375*F (190*C) oven for 8 to 10 minutes for larger cookies (6 to 8 minutes for smaller ones) or until edges are set. Transfer cookies to a wire rack to cool completely.
Make about 5 dozen large cookies and 10 dozen small cookies.
1 cup granulated sugar
1/2 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 cups all-purpose flour
10 drops red food coloring
10 drops green food coloring
Sugar
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup sugar, and baking powder. Beat until fluffy. Beat in egg, vanilla and peppermint extracts. Stir in flour until just mixed
Divide dough into 3 equal portions. Stir red food coloring into one portion; stir green food coloring into a second portion; and leave third portion plain. Cover each portion with foil or plastic wrap and chill about 1 hour or until easy to handle.
Divide each color of dough into 4 equal portions. On a lightly floured surface, roll each portion into a 1/2-inch diameter rope. Place a red, green and plain rope side by side. Twist together. Repeat with the remaining ropes. Chill twisted ropes for 30 minutes.
Cut the ropes into 1/2-inch slices for larger cookies and 1/4-inch slices for smaller ones. Carefully roll into balls, blending colors as little as possible. Place balls about 2-inches apart on an ungreased cookie sheet. Using a glass dipped in additional sugar, flatten each ball of dough to 1/4-inch thickness.
Bake in a 375*F (190*C) oven for 8 to 10 minutes for larger cookies (6 to 8 minutes for smaller ones) or until edges are set. Transfer cookies to a wire rack to cool completely.
Make about 5 dozen large cookies and 10 dozen small cookies.
AVOCADO BURGERS
AVOCADO BURGERS
1 medium tomato
1 lb. lean ground beef
6 Tbsp. steak sauce
1 large ripe avocado, mashed (about 3/4 c.)
1/4 c. chopped onion
4 hamburger buns
4 lettuce leaves
alfalfa sprouts (optional)
Cut four 1/4-inch thick slices from tomato; chop remaining tomato. Set aside In bowl, mix ground beef and 4 tablespoons steak sauce; shape into 4 patties. Arrange on broiler pan. In small bowl, mix avocado, onion, chopped tomato and remaining 2 tablespoons steak sauce. Cover; set aside. Broil hamburger patties 6-inches from heat for 5 to 7 minutes on each side.
Spread a tablespoonful avocado mixture on bottom half of each bun. Top each with a lettuce leaf, tomato slice and sprouts if desired. Place cooked burger on sprouts. Top with remaining avocado mixture and top half of bun.
Makes 4 servings
1 medium tomato
1 lb. lean ground beef
6 Tbsp. steak sauce
1 large ripe avocado, mashed (about 3/4 c.)
1/4 c. chopped onion
4 hamburger buns
4 lettuce leaves
alfalfa sprouts (optional)
Cut four 1/4-inch thick slices from tomato; chop remaining tomato. Set aside In bowl, mix ground beef and 4 tablespoons steak sauce; shape into 4 patties. Arrange on broiler pan. In small bowl, mix avocado, onion, chopped tomato and remaining 2 tablespoons steak sauce. Cover; set aside. Broil hamburger patties 6-inches from heat for 5 to 7 minutes on each side.
Spread a tablespoonful avocado mixture on bottom half of each bun. Top each with a lettuce leaf, tomato slice and sprouts if desired. Place cooked burger on sprouts. Top with remaining avocado mixture and top half of bun.
Makes 4 servings
Okra Rice
Okra Rice
6 servings
1 pound bacon - cooked and crumbled
1 large onion, chopped
3 cups sliced fresh or frozen okra
1 (14.5 ounce) can chicken broth
1 cup uncooked rice
1 1/2 cups water
Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown.
Drain grease and set aside for later use.
Crumble bacon and set aside.
In the same skillet, saute onion in a small amount of reserved bacon grease over medium high heat until tender, about 3 minutes.
Add crumbled bacon, sliced okra, and chicken broth.
Reduce heat and simmer until okra is tender and falling apart, about 15 minutes.
Stir in rice and water.
Cover, and simmer for 20 minutes, or until fluffy.
6 servings
1 pound bacon - cooked and crumbled
1 large onion, chopped
3 cups sliced fresh or frozen okra
1 (14.5 ounce) can chicken broth
1 cup uncooked rice
1 1/2 cups water
Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown.
Drain grease and set aside for later use.
Crumble bacon and set aside.
In the same skillet, saute onion in a small amount of reserved bacon grease over medium high heat until tender, about 3 minutes.
Add crumbled bacon, sliced okra, and chicken broth.
Reduce heat and simmer until okra is tender and falling apart, about 15 minutes.
Stir in rice and water.
Cover, and simmer for 20 minutes, or until fluffy.
Cheddar Olives
Cheddar Olives
1 cup shredded Cheddar cheese
1/2 cup all-purpose flour
1/8 tsp. cayenne pepper
3 tbsp. butter, softened
20 pimiento stuffed green olives, drained and patted dry
Preheat oven to 400F. Combine Cheddar cheese, flour and cayenne. Stir in butter until dough forms. Roll 1 tablespoon dough into ball. Press thumb in dough ball and place olive in thumbprint. Wrap dough around olive to seal. Place balls on baking sheet lined with parchment paper. Bake for 15 minutes. Serve warm.
Serves 6.
1 cup shredded Cheddar cheese
1/2 cup all-purpose flour
1/8 tsp. cayenne pepper
3 tbsp. butter, softened
20 pimiento stuffed green olives, drained and patted dry
Preheat oven to 400F. Combine Cheddar cheese, flour and cayenne. Stir in butter until dough forms. Roll 1 tablespoon dough into ball. Press thumb in dough ball and place olive in thumbprint. Wrap dough around olive to seal. Place balls on baking sheet lined with parchment paper. Bake for 15 minutes. Serve warm.
Serves 6.
Broccoli Cheese Cornbread
Broccoli Cheese Cornbread
Mix together:
2 boxes jiffy cornbread muffin mix
10 oz chopped, frozen broccoli (cooked and drained)
3 eggs
1 stick melted butter
1 chopped onion
1 cup sour cream
1 cup shredded cheese
1 teaspoon salt
Bake in greased 9x13" pan at 350 degrees for 30 minutes. This is very good!
Mix together:
2 boxes jiffy cornbread muffin mix
10 oz chopped, frozen broccoli (cooked and drained)
3 eggs
1 stick melted butter
1 chopped onion
1 cup sour cream
1 cup shredded cheese
1 teaspoon salt
Bake in greased 9x13" pan at 350 degrees for 30 minutes. This is very good!
Lemon-Buttermilk Pound Cake
Lemon-Buttermilk Pound Cake
1 cup shortening
1/2 cup butter, softened
2 1/2 cups sugar
4 eggs
1 tsp lemon extract
1 tsp vanilla
3 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
Lemon Sauce:
1 cup sugar
1/2 cup water
1/2 cup lemon juice
3 tbsp grated lemon peel
In a large bowl, cream the shortening, butter, and sugar until light and fluffy. Add the eggs, one at a time. Beat well after each addition. Beat in the extracts. Combine the flour, baking soda, and the salt. Gradually add to the creamed mixture alternately with the buttermilk. Beat well after each addition. Pour into a greased and floured 10-inch tube pan. Bake on the lowest oven rack at 350 F for 75-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around the side and the center tube of the pan. Remove the cake to a wire rack placed over a sheet of waxed paper. In a saucepan, combine the sauce ingredients. Bring to a boil. Reduce the heat and simmer, uncovered, until the sauce has reduced to 1 1/2 cups - about 10 minutes. Poke holes in the top of the cake. Spoon about 1/4 cup of the sauce into the holes. Let stand for 10 minutes. Poke more holes into the sides of the cake. Brush the remaining sauce over the cake. Cool completely. Makes 12-16 servings
Melissa
Recipe Source: Taste Of Home - Marianna King
1 cup shortening
1/2 cup butter, softened
2 1/2 cups sugar
4 eggs
1 tsp lemon extract
1 tsp vanilla
3 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
Lemon Sauce:
1 cup sugar
1/2 cup water
1/2 cup lemon juice
3 tbsp grated lemon peel
In a large bowl, cream the shortening, butter, and sugar until light and fluffy. Add the eggs, one at a time. Beat well after each addition. Beat in the extracts. Combine the flour, baking soda, and the salt. Gradually add to the creamed mixture alternately with the buttermilk. Beat well after each addition. Pour into a greased and floured 10-inch tube pan. Bake on the lowest oven rack at 350 F for 75-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around the side and the center tube of the pan. Remove the cake to a wire rack placed over a sheet of waxed paper. In a saucepan, combine the sauce ingredients. Bring to a boil. Reduce the heat and simmer, uncovered, until the sauce has reduced to 1 1/2 cups - about 10 minutes. Poke holes in the top of the cake. Spoon about 1/4 cup of the sauce into the holes. Let stand for 10 minutes. Poke more holes into the sides of the cake. Brush the remaining sauce over the cake. Cool completely. Makes 12-16 servings
Melissa
Recipe Source: Taste Of Home - Marianna King
COFFEE SHAKE
COFFEE SHAKE
1 teaspoon instant coffee granules
3/4 cup milk
1 teaspoon vanilla extract
2 teaspoons white sugar, or to taste
6 ice cubes
2 teaspoons chocolate syrup (optional)
Combine the instant coffee, milk, vanilla extract, sugar, ice, and chocolate syrup in a blender; blend until smooth. Enjoy.
1 teaspoon instant coffee granules
3/4 cup milk
1 teaspoon vanilla extract
2 teaspoons white sugar, or to taste
6 ice cubes
2 teaspoons chocolate syrup (optional)
Combine the instant coffee, milk, vanilla extract, sugar, ice, and chocolate syrup in a blender; blend until smooth. Enjoy.
Creamy Fruit Salad
Creamy Fruit Salad
1/3 cup orange juice
1/3 cup pineapple juice
1/4 cup sugar
1 beaten egg
1 Tbsp. lemon juice
1/4 cup lemon juice
2 cups whipped topping
6 diced red apples
6 sliced bananas
3 cups halved green grapes
1/4 cup chopped pecans
Bring to a boil the orange juice, pineapple juice, sugar, egg, and tablespoon of lemon juice. Remove from heat after reaching a boil and cool. Then, fold in the whipped cream. Toss the apples, bananas, and grapes with the 1/4 cup lemon juice. Stir everything together and refrigerate. Add the pecans just before serving.
1/3 cup orange juice
1/3 cup pineapple juice
1/4 cup sugar
1 beaten egg
1 Tbsp. lemon juice
1/4 cup lemon juice
2 cups whipped topping
6 diced red apples
6 sliced bananas
3 cups halved green grapes
1/4 cup chopped pecans
Bring to a boil the orange juice, pineapple juice, sugar, egg, and tablespoon of lemon juice. Remove from heat after reaching a boil and cool. Then, fold in the whipped cream. Toss the apples, bananas, and grapes with the 1/4 cup lemon juice. Stir everything together and refrigerate. Add the pecans just before serving.
CHILI RICE SALAD
CHILI RICE SALAD
1 package uncle ben's fast cooking Spanish rice
2 cups light red kidney beans, well drained
2 cups green pepper, chopped
1 cup onion, finely shopped
1 cup salad oil
3 tablespoons vinegar
1 tablespoon chili powder
1/2 teaspoon hot pepper sauce, (Tabasco)
Prepare rice according to the instructions on the package, omitting the margarine. Cool slightly. Add beans, green peppers and onions. Combine salad oil, vinegar, chili powder, and hot pepper sauce. Stir into the rice mixture. Chill well before serving.
Recipe source: The Apple Dumpling Gang yahoo group, submitted by Lucky Sandron
1 package uncle ben's fast cooking Spanish rice
2 cups light red kidney beans, well drained
2 cups green pepper, chopped
1 cup onion, finely shopped
1 cup salad oil
3 tablespoons vinegar
1 tablespoon chili powder
1/2 teaspoon hot pepper sauce, (Tabasco)
Prepare rice according to the instructions on the package, omitting the margarine. Cool slightly. Add beans, green peppers and onions. Combine salad oil, vinegar, chili powder, and hot pepper sauce. Stir into the rice mixture. Chill well before serving.
Recipe source: The Apple Dumpling Gang yahoo group, submitted by Lucky Sandron
Chicken Tortilla Casserole
Chicken Tortilla Casserole
1 can (4 1/2 oz) of diced tomatoes
1 can cream of chicken soup
Small can of diced Ortega green chiles (blue can)
2 Tbs of Minute Tapioca
1 onion diced
12 corn tortillas diced
Grated Cheese
3-4 Pieces of boneless chicken
Place chicken in foil or oven bag (make sure completely wrapped) and cook in oven at 400F degrees for one hour.
Once baked, dice.
In a large bowl combine the following: Tomatoes, cream of chicken soup, Ortega chiles, and tapioca. This will make a soup mixture.
Layer the crockpot the following order: 1/3 of each
1) Diced Tortillas
2) Diced Chicken
3) Spread Soup Mix
4) Diced Onion
5) Grated Cheese
Repeat each layer in same order. Cook in crockpoot for 4 hours on high or 7 hours on low.
1 can (4 1/2 oz) of diced tomatoes
1 can cream of chicken soup
Small can of diced Ortega green chiles (blue can)
2 Tbs of Minute Tapioca
1 onion diced
12 corn tortillas diced
Grated Cheese
3-4 Pieces of boneless chicken
Place chicken in foil or oven bag (make sure completely wrapped) and cook in oven at 400F degrees for one hour.
Once baked, dice.
In a large bowl combine the following: Tomatoes, cream of chicken soup, Ortega chiles, and tapioca. This will make a soup mixture.
Layer the crockpot the following order: 1/3 of each
1) Diced Tortillas
2) Diced Chicken
3) Spread Soup Mix
4) Diced Onion
5) Grated Cheese
Repeat each layer in same order. Cook in crockpoot for 4 hours on high or 7 hours on low.
Best Ever Crust
Best Ever Crust
Sift together
1 1/4 Cup all-purpose flour
1/2 tsp salt
cut in 1/3 cup of lard until mixture is in pea size pieces (I use a fork for this)
Start adding ice water 1 TBSP at a time tossing flour mixture with a fork pushing moistened dough to the side of your bowl until all the dough has been moistened.
This should take 3 -5 TBSP of water.
Form dough into a ball and roll out on a floured surface.
Will make a 12 inch crust.
*Try using this dough for pot pies it is wonderful
* Using lard will make the crust flaky
Sift together
1 1/4 Cup all-purpose flour
1/2 tsp salt
cut in 1/3 cup of lard until mixture is in pea size pieces (I use a fork for this)
Start adding ice water 1 TBSP at a time tossing flour mixture with a fork pushing moistened dough to the side of your bowl until all the dough has been moistened.
This should take 3 -5 TBSP of water.
Form dough into a ball and roll out on a floured surface.
Will make a 12 inch crust.
*Try using this dough for pot pies it is wonderful
* Using lard will make the crust flaky
Roasted Tomato Soup
Roasted Tomato Soup
Yield: 6
6 cups chicken broth (1.5 L)
3 slices day-old Italian bread, ½-inch thick
1 small red bell pepper, cored and seeded
1 yellow pepper
20 Roma tomatoes, halved, cored, seeded
1 medium onion, peeled, cut into 1/2-inch slices
Olive oil
1 tsp salt (5 ml)
1/2 tsp freshly ground black pepper (2.5 ml)
2 stalks celery, diced
3 cloves garlic, minced
1/2 cups basil leaves (125 ml)
4 tbsp balsamic vinegar (60 ml)
Directions:
In a large soup pot heat the chicken stock over medium low heat until warm. Tear up the Italian bread and add to the stock.
Prepare the vegetables for grilling. Core and seed the red peppers and cut them in half. Halve and seed the Roma tomatoes. Chop the onion into large wedges. Place the vegetables into a big bowl and drizzle with olive oil. Season with salt and pepper.
Prepare the barbecue for direct grilling. Preheat the grill to medium-low heat, 300°F/150°C. Oil the grill. Place the onions onto the grill and cook for 5 minutes per side. Next place the peppers on the grill to cook for 4 minutes per side. Flip and turn the peppers as the skin chars and blisters. Add the tomatoes to the grill to cook for 4 minutes skin side down.
Remove the vegetables from the grill. Set the peppers and tomatoes into a large bowl and cover with plastic wrap. Let these rest for at least 5 minutes.
Once rested, remove the skins from the peppers and tomatoes easily. Discard the skins . Roughly chop all of the grilled vegetables and place in a large bowl. Add the diced celery, garlic, basil and balsamic. Season with salt and pepper.
Add the vegetables to the soup pot on the stove and simmer for 30 minutes.
After 30 minutes take the soup off the heat source and allow to cool. If necessary, place a large sealed plastic bag full of ice into the soup to speed up the cooling process or place the soup in the fridge for 30 minutes.
Once the soup has cooled completely take it out of the fridge. Puree with a hand wand and adjust seasoning to taste.
Serve warm or cold as preferred.
Yield: 6
6 cups chicken broth (1.5 L)
3 slices day-old Italian bread, ½-inch thick
1 small red bell pepper, cored and seeded
1 yellow pepper
20 Roma tomatoes, halved, cored, seeded
1 medium onion, peeled, cut into 1/2-inch slices
Olive oil
1 tsp salt (5 ml)
1/2 tsp freshly ground black pepper (2.5 ml)
2 stalks celery, diced
3 cloves garlic, minced
1/2 cups basil leaves (125 ml)
4 tbsp balsamic vinegar (60 ml)
Directions:
In a large soup pot heat the chicken stock over medium low heat until warm. Tear up the Italian bread and add to the stock.
Prepare the vegetables for grilling. Core and seed the red peppers and cut them in half. Halve and seed the Roma tomatoes. Chop the onion into large wedges. Place the vegetables into a big bowl and drizzle with olive oil. Season with salt and pepper.
Prepare the barbecue for direct grilling. Preheat the grill to medium-low heat, 300°F/150°C. Oil the grill. Place the onions onto the grill and cook for 5 minutes per side. Next place the peppers on the grill to cook for 4 minutes per side. Flip and turn the peppers as the skin chars and blisters. Add the tomatoes to the grill to cook for 4 minutes skin side down.
Remove the vegetables from the grill. Set the peppers and tomatoes into a large bowl and cover with plastic wrap. Let these rest for at least 5 minutes.
Once rested, remove the skins from the peppers and tomatoes easily. Discard the skins . Roughly chop all of the grilled vegetables and place in a large bowl. Add the diced celery, garlic, basil and balsamic. Season with salt and pepper.
Add the vegetables to the soup pot on the stove and simmer for 30 minutes.
After 30 minutes take the soup off the heat source and allow to cool. If necessary, place a large sealed plastic bag full of ice into the soup to speed up the cooling process or place the soup in the fridge for 30 minutes.
Once the soup has cooled completely take it out of the fridge. Puree with a hand wand and adjust seasoning to taste.
Serve warm or cold as preferred.
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